For the first time, a constant stream of clean freshened air passes over your foods, conditioned to ideal 38 to 42 degree temperature, conditioned to just the right degree of humidity. It never needs defrosting because, an exclusive system prevents the accumulation of frost; there is no heat to thaw foods in the freezer, no troublesome counter or clock. The freezer itself is separately cooled, separately insulated; it keeps frozen foods as long as a year at scientifically correct zero temperatures; in some models it sharp freezes at 20° below zero.
Also new for 1955 is the double depth dairy bar in the door with its greatly enlarged cheese keeper and extra deep shelves that hold the new economy-size half-gallon bottle of milk.
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