So, why offer a refrigerator at all if it’s not going to do the one thing it’s designed to do? Well, first off, keeping a fridge at a slightly warmer temperature isn’t completely useless. Most hotel fridges are kept at 40 degrees Fahrenheit, which will still keep, for example, a carbonated beverage chilled acceptably. But, 40 degrees Fahrenheit also falls into what the U.S. Department of Agriculture deems “the danger zone” which means it’s ineffective for perishable foods, such as take-out leftovers. From the range of 40 to 140 degrees Fahrenheit, bacteria can begin to grow, which could lead to illness if consumed. If possible, make sure of your fridge’s overall temperature before you make any decisions on what to store inside.
Hotel management likely keeps these fridges running at lower capacity for specific reasons. One is everyday energy efficiency, as keeping a fridge colder would use more electricity, thus running a higher bill. Another rationale is that keeping the appliance’s cooling fans cranking would certainly generate more noise in your room. Since customers are treating their hotel rooms as a respite from their busy days, errant noise from a machine isn’t something they’d be happy with.