About FRIGID AIR

Air, when it is dry and motionless, is inherently the best thermal insulator. The Frigid Air refrigerator exploits this air capacity thanks to an inflatable alveolar wall. The layer of air is divided into two layers, enclosing a honeycomb structure that prevents the transfer of positive and negative calories by minimizing radiation, convection and conduction. This replaces all types of existing rigid foam structures (polystyrene or polyurethane) usually used.
A typical refrigerator always has the same volume of air to be cooled. “Frigid Air” flexibility allows you to change its volume capacity depending on the amount of food stored. The bag is sealed and it is possible to reduce the air volume by exerting pressure on it.
Inside there is a protective waterproof textile, fixed by Velcro strips on the inflated wall. This allows for compartmentalizing food and makes cleaning the refrigerator easier.
A basic heat pump cools the food storage space. Unlike a traditional refrigerator, it isn’t in contact with the cold zone. Technical parts emit heat, so they are separate from the cold storage bag. Compressor and condenser are in one piece, sort of a warm totem. The heat generated is used for different purposes in the kitchen: to dry a dish towel, to defrost a frozen dish, to keep food warm... These different uses optimize and reduce the energy consumed by the refrigerator. But this experimentation also seeks to ask questions about the typology of refrigerators and tries to reveal some of the aberrations of existing systems.