I am trying to remember my set up when I used a side by side fridge freezer for fermentation. I think the freezer part was just where I stored some extra grains in zip lock bags to ensure they were safe from bugs. The temp controller could only reliably keep one side at consistent setting. Another thing to keep in mind is that a full carboy or fermentation bucket is probably too heavy for most shelving. In my present incarnation I have a piece of wood cut to length that acts as a brace to support the shelf when I have carboys sitting on it.
I used a side-by-side when I first got into kegging. With two temperature controllers I controlled the freezer side and the fridge side. The freezer controller turned the refrigerator on and off. The fridge-side controller controlled a computer fan mounted in the duct between the sides, pulling colder air from the freezer to the fridge. This worked well for lagers at 36F and ales at 46F. The lager side also doubled as a conventional fridge for hops, bottles, etc.
Zoom in - I’m pretty sure it is beer. Even has barley on the box.
I think it’s a case of this: http://beeradvocate.com/beer/profile/912/2910
Popular in the Dominican Republic, I’m told.
EDIT - could be butter, though. It’s hard to tell as all of those items look like cut and paste jobs that are not actually in the fridge/freezer.
Anyway, what the hell is that orange thing?
If it was me, I’d go with an old fridge with the freezer on top. At least, that’s my eventual plan. Space to keep hops and things in the freezer, fridge for serving. Maybe my old Sanyo become a fermentation chamber.
No, it’s butter…
So I gotta ask, how much did you pay for that butter? Because President is a pretty common grocery store brand and costs ~2 eur ($3). I ask because I just got back from ‘American’ shopping for prep for our 4th of July party, and I bought a box of Domino dark brown sugar for $8, and a pack of 4 dry ranch dressing packets for $15. Exporting is a hell of a business.
Dunno what the butter costs, but years ago I took a suitcase full of Hidden Valley Ranch ranch dressing out to San Francisco for a buddy who couldn’t get it out there (apparently not healthy enough).
His parents dropped it off at my house and I traveled with like a gallon or more of dressing.
I was a ranch dressing mule.
Obviously, this was long before the TSA…
Dunno if you can classify that stuff as a ‘liquid.’
Now I’m wondering if I could bring a frozen water bottle through security. Technically, I’d have no liquid.
And we’re way off topic.
The standard 'fridge with freezer on top, as noted by Euge, uses the freezer to cool the refrigerator compartment.
Set both controls (freezer and refrigerator compartment) to max cold.
The probe from the external temp controller would be located in the refrigerator compartment (ideally attached to the fermenter or using a thermowell) will control the temp in the freezer and 'fridge compartment.
The freezer will be the same temp as the refrigerator compartment.
kgs – what did you ultimately do?
The problem with most small fridges is that the compressor is inside the box, so it destroys the footprint. Freezers are better in that regard, but you need a temperature controller.
You might go through restaurant and retail surplus lists and see if you can get an upright fridge with sliding or swinging glass doors, like how you buy cans of soda and the like. True is one brand name I see often. Probably called coolers. New will be spendy, but who knows what you can get from an auction or liquidation.
When I was in Argentina, I saw people use those all the time. Fermentation temperature control is a big issue in South America.
What I did was decide to mull things over a while and work on other brewing-related projects. 
(Put a ball valve in my kettle, got a March pump and used it for the first time – awesome! – and built and tested a hop spider.)
I’m mulling over small chest freezers–either new or what comes up on Craigslist. On the one hand, they would require lifting carboys in and out. On the other hand, it would put fermentation on this floor, so I would no longer have to lug full carboys to and from a garage. I’d still have to stick with small batches, but I’m ok with that.
A used upright fridge or wine cooler would be a good find. I’ve noticed Sears sells freezerless fridges. I will set up a couple of searches to ping me when things pop up. I assume when I get this I’ll buy a dual-temp controller.
Meanwhile, I’m brewing recipes I know will come out well in the 62-64 degree temps in the garage, and considering a brew belt to get my Belgians tasting like Belgians.
What capacity are you looking for? You could get a 4cu fridge for a couple hundred and a single carboy (or bucket) will fit in nicely. You might not even need a controller if you play with the thermostat a bit. Remember it will try to stay at that temp set-point on it’s own. You could also put the fridge on a timer so it will cycle on periodically and stay in the low 60’s.
So far the 4cu fridges I’ve seen all have that problem Gordon notes – the compressor hump. Is there a brand that doesn’t?
Looking at mine… I don’t see a problem except maybe with a fermentation lock. The hump is minimal but if it won’t fit…
Total interior height is 29.5". Interior width is 19" and I have 22" from the hump to the top and the depth is over 16".
Can’t remember off hand the dimensions of a carboy but it will take my 8 gallon buckets just fine.
What brand is it?
Sanyo 4912
You can get identical under other brand names. I think Haier makes them now.
I’ll keep my eyes peeled for the 4+ fridges. Thanks!