The drawer is in the middle above the freezer in a French style fridge. You can set the temp to things like fruit, meat, or cheese but we prefer a dedicated produce area.
I use a portion of my freezer space for ice cubes. I make a batch of ice in the ice machine, and then freeze it until it gets low and/or used. My fridge doesn't have an ice machine and this uses less freezer space than ice cube trays.
I use the ice to make delicious alcoholic drinks, and would happily make more ice than I ever though I'd need just to avoid having to make it when inconvenient.
1. that's your choice and you have the flexibility to do that
2. you don't have 4 ice cube trays as a fixed feature of the freezer plus a separate ice bucket, half the space of which is a quick release system for the cubes from the trays
- The big pile of fruits and veggies is a good way to pressure-bruise them, and also to trap ethylene, and you can usually get the crisper drawers out so not sure I see the difference.
- Special compartments for butter and cheese are a completely unnecessary lack of flexibility.
- Metal roll-out trays / drawers exist in high-end fridges, there are also drawer fridges and freezers for some use cases (mostly compact kitchens / appartments where you don't have the space for swing doors).
- The ice cube thing seems like a complete mis-feature, there are 4 ice cube trays integrated which seems fine, why would you move those to a bucket of ice cubes losing 1/3rd the freezer space and congealing the cubes together? If you regularly need industrial quantities of ice cubes, getting a quarter-size (100L) chest freezer seems like a better idea. Or an upright if you have a lot of frozen stuff which you need regular access to (or you don't have a cellar to put a half or full-size chest in).