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I see two major challenges with refrigerators: (a) The temperature distribution is normally pretty non-uniform due to the fact the cooling comes from a tiny ice box. Close to the ice box the temperature is basically freezing and elsewhere it is warmer. The result is that accidently letting vegetables get too close to the ice box will ruin them. We froze "blue ice" in it and each and every day rotated this with blue ice in a tiny ice chest that held vegetables and cheese. It will even retain extra ice frozen.

On top of that I built a drainage in the bottom of the cooler, so you never have to turn the whole chest upside down to let the melt water out. The effort it took was properly worth it. My friends have all complimented the look and exciting of this VINTAGE ICE CHEST! Cost was only 20$ (more if you do not have a 48quart cooler) but time was on my side. I gave just enough space about the ice chest for the best lid and 6” on each and every side.

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