In commercial use, what temperature is set in a refrigerator used primarily for thawing? Because food keeps longer when colder, my home fridge is kept so close to freezing that ice cubes sometimes don't fully melt over-night. Using a thermometer with an alarm set for 40 degrees F, I thaw food faster in coolers, drawers, the interior of a microwave oven, etc. ... any small space where desired heat infiltration can be controlled enough the ambient air temperature stays in the safe zone.
Commercial thawing cabinets alternate between gentle heat and refrigeration. The operating manual for the Williams OT1 lists the heating cycle being +2°C/36°F and cooling cycle -1°C/30°F.
I ran a school tuckshop and cafeteria for some years.The safety point for refrigeration is 4-6°C/39-43°F. Freezers are kept below -17°C/1°F.