Best Way to Organize Side by Side Fridge

Wipe shelves and drawers with warm, soapy water, use a 4:1 baking soda paste for stuck spills, then air-dry fully to prevent mold-just like one family who cut spoilage by 30% cleaning their KitchenAid KRFC336S weekly. Store condiments in the door, raw meats on the lower shelf, and adjust crispers: closed vent for lettuce, open for peppers. Use labeled, stackable bins in the freezer, keep dairy up front, and do a weekly check to slash waste by up to 25%, while ensuring every compartment stays dry and streak-free with a vinegar wipe-there’s a smarter way to stock every inch.

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Notable Insights

• Clean shelves and drawers thoroughly with mild detergent, then disinfect and air-dry completely to prevent mold and odors.
• Store condiments in the door bins and butter in the dedicated butter compartment for optimal temperature stability.
• Place leftovers and ready-to-eat foods on upper shelves, and raw meats on the lower shelf to avoid cross-contamination.
• Adjust crisper drawers to high or low humidity based on produce type to maximize freshness and reduce spoilage.
• Use labeled, stackable bins in the freezer to group similar items and maintain airflow for better organization and access.

Clean Shelves and Drawers Thoroughly

Once everything’s out of your side-by-side fridge, let the shelves and drawers warm up to room temperature-this small wait prevents warping or cracks when you clean them. Start by washing the removable shelves and drawers with warm water and a few drops of mild detergent using a soft sponge-this combo cuts grease without scratching. For stuck-on spills, apply a baking soda paste (4:1 baking soda to water) and gently scrub. Rinse thoroughly and let air-dry completely to avoid moisture buildup. To disinfect stainless steel surfaces, wipe with a vinegar-dampened cloth, then follow with a microfiber towel to prevent streaks and water spots. Always make certain clean shelves and drawers are 100% dry before reinserting-this simple step stops mold growth. Proper drying and careful cleaning mean your fridge stays fresh, odor-free, and ready for efficient organization.

Store Condiments and Butter in the Door

Now that your shelves are spotless and completely dry, you’re ready to make smart use of your fridge’s most accessible spots-starting with the door. In your side by side refrigerator, the door bins are ideal for condiments like ketchup, mustard, and mayo-they can handle temperature fluctuations better than perishables. Avoid storing milk or eggs here; instead, organize butter in the dedicated door compartment, which maintains a more stable temperature for dairy spreads. Grouping items by type-sauces, dressings, spreads-keeps things easy to find, especially when you align labels outward. This refrigerator organization strategy maximizes storage and efficiency. KitchenAid models, like the KRFC336S, fit up to six standard bottles plus a butter tray in their door bins, so you get smart, space-saving design. Properly organizing condiments and butter this way streamlines access and reduces waste.

Sort Shelves by Food Type: Leftovers Up, Meats Down

While keeping your side-by-side fridge’s temperature zones in mind, you’ll want to store leftovers and ready-to-eat meals on the upper shelves where temps stay steady around 38–40°F, making it safe and convenient for quick grabs. This guarantees consistent temperature and easy access while reducing spoilage. Place raw meats, poultry, and seafood on lower shelves, where temps average 34–36°F-ideal for perishable meats needing the coldest spot. This setup prevents cross-contamination from meat drips. In your side-by-side refrigerator, grouping food types-like dairy, snacks, or cooked dishes-on specific shelves streamlines use and cuts waste. Keep ready-to-eat items on middle to upper shelves for faster reach, especially by kids. Organizing this way maximizes safety, efficiency, and cleanliness with smart, everyday logic.

Keep Veggies Crisp With the Right Drawer Settings

A crisper drawer set the right way can keep your produce fresh for up to four extra days, and it starts with matching the humidity level to what’s inside. Set your crisper drawers to high humidity (closed vent) to preserve thin-skinned fruits and vegetables like lettuce, spinach, and strawberries by maintaining ideal moisture levels. For thick-skinned fruits and vegetables-think apples, peppers, and cucumbers-use low humidity (open vent) to allow airflow and prevent rot. To maximize produce shelf life, store fruits and vegetables separately; many fruits emit ethylene gas that speeds up spoilage in nearby veggies. Avoid overfilling crisper drawers, as overcrowding blocks airflow and disrupts humidity settings. Proper organization improves airflow and keeps temps steady, so your produce stays crisp longer-testers saw up to four extra days of freshness with correct use.

Use Bins to Organize Frozen Meals and Ingredients

Keeping your crisper drawers optimized sets the foundation for fresh, long-lasting produce, and the same level of care applies to your freezer’s organization. Use freezer-safe, stackable bins like iDesign x The Home Edit to organize frozen meals and frozen ingredients with ease. Group similar items-think chicken breasts, fish fillets, or plant-based dinners-so meal prep stays simple. Label bins with contents and expiration dates to reduce food waste and stay on top of freshness. Clear bins let you spot items fast, keeping frequently used products like frozen berries or TV dinners up front. These stackable bins maximize space in your side-by-side fridge organization without blocking airflow in freezer. Avoid overfilling-leave space around vents to maintain airflow in freezer and appliance efficiency. With labeled, clear, and stackable bins, you’ll cut clutter, save time, and keep frozen ingredients in perfect order.

Do a Weekly Fridge Check to Reduce Waste

You’ll nearly always save money and time by doing a weekly fridge check, a simple habit that can reduce household food waste by up to 25%. Use this routine to remove expired foods or ingredients and keep track of expiration dates, especially for perishable items like butter, dairy, and meats stored on lower shelves. During your weekly fridge check, organize a side-by-side inventory by sorting items from front to back, placing newer ones behind older ones. Make sure storage bins are clean and fully dry before you place items inside. This quick check helps you restock what’s low and avoid duplicates. A pre-cleared fridge means groceries go in faster-saving 10–15 minutes per trip. Plus, spotting spoilage early prevents odors, mold, and potential pest infestations.

On a final note

Wipe shelves with a damp microfiber cloth and mild dish soap weekly to prevent grime buildup; avoid abrasive sponges. Use vinegar or a 50/50 water-isopropyl solution for streak-free glass. For stains, baking soda paste lifts residue fast. Check door seals with a dollar bill test-no tug means a tight seal. Keep pests away by storing food in airtight, BPA-free bins. Real testers saw 30% less waste with weekly checks and proper organization.