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  • Equipment designed to keep a thermally insulated compartment at cool temperatures above the freezing point of water (i.e., 0 degrees Celsius [32 degrees Fahrenheit]), typically between 2 and 10 degrees Celsius (35 and 50 degrees Fahrenheit). This equipment is used mainly for storage of perishable products. Refrigerators used in healthcare facilities are usually dedicated equipment manufactured with appropriate technical characteristics, such as range of temperature, size, shelving, accuracy, reliability, and configuration according to uses (e.g., clinical laboratories, blood banks, pharmacies); standard refrigerators for general use (e.g., food preservation) are also available. Some refrigerators include a separate, usually small, chamber to keep products at a temperature below the freezing point of water.
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