Like other scientific fields, thermodynamics can be approached in a simplified manner if some approximations are made. Here, when regarding an item resting inside the fridge, thermal displacement is assumed to occur mainly through conduction with the shelf and convection to circulating air [1, 2]. This allows for the heat transfer coefficient to be regarded as a constant in each medium, reducing complexity. Also, differences in volume and surface area will, in reality, have an effect on the rate at which an item cools. However, this can be overlooked if one assumes that each storage quanta of a product is approximately equal.