This is a stove that has the ability to be used as a refrigerator as well. This stove was introduced about six years ago. The idea behind this stove is that it gives the owner the option of taking the chicken out of the refrigerator and placing it in the oven where it can be kept fresh for several hours. With the range set to cool down mode, cooking can be set to start later.
This is the same size as your basic 30-inch stove. With a refrigerated unit below, the unit turns on and blows cool air into the oven cavity. When set to cooling mode, it is designed to maintain between 32 and 43 degrees for a period of up to 24 hours.
The cooling mode can only start if the temperature inside the oven is lower than 175 degrees. The electronic control system is designed with a 24-hour cooling lockout. What this means is that once that amount of chill time is reached, if there is no cooking, the chill mode will end. This prevents condensation from forming on the cabinet insulation.
The refrigeration system used two normally closed bimetallic controls. The control at the top of the evaporator coil is wired as the main control. This control opens at 22 degrees when the compressor cycles; however, it does keep the evaporator fan motor running to achieve an evaporator defrost cycle. Once the coil temperature reaches 39 degrees, the control closes again, allowing the compressor to run.