KÜHL – UND TIEFKÜHLRÄUME PER ART

vegetablesfishbeefpork-meatlamb-meatpoultry-meatother-meatdairyeggsother

COLD ROOMS FOR VEGETABLES

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Artichokes 0 95-100% 2 weeks -1.2
Jerusalem Artichokes 0 90-95% 5 months -2.5
Asparagus 0 up to 2 95-100% 2-3 weeks -0.6
Green Beans 4 up to 7 90-95% 7-10 days -0.7
Limas Beans 3 up to 4 90-95% 3-5 days -0.6
Dry Beans 10 70% 6-8 months
Beets Roots 0 95-100% 4-6 months -0.9
Beets 0 95% 10-14 days -0.4
Broccoli 0 95-100% 10-14 days -0.6
Brussels Sprouts 0 95-100% 3-5 weeks -0.8
Cabbage 0 98-100% 5-6 months -0.9
Unripe Carrots 0 98-100% 4-6 weeks -1.4
Ripe Carrots 0 98-100% 5-9 months -1.4
Cauliflower 0 95% 2-4 weeks -0.8
Celery 0 95-100% 3-4 months -0.9
Sweet Corn 0 95-98% 4-8 days -0.6
Cucumber 10 up to 13 95% 10-14 days -0.5
Eggplants 8 up to 12 90-95% 7-10 days -0.8
Chicories 0 95-100% 2-3 weeks -0.1
Frozen Vegetables -18 up to -23 6-12 months
Garlics, dry 0 65-70% 6-7 months -0.8
Garlics, green foliates 0 95-100% 10-14 days -0.3
Horseradish -1 up to 0 95-100% 10-12 months -1.8
Kale type Cabbages 0 95% 3-4 weeks -0.5
Kohlrabi type Cabbages 0 95% 2-4 weeks -1
Leeks, green 0 95% 1-3 months -0.7
Lettuce 0 up to 1 95-100% 2-3 weeks -0.2
Mushrooms 0 95% 3-4 days -0.9
Gumbo 7 up to 10 90-95% 7-10 days -1.8
Green Onions 0 95-100% 3-4 weeks -0.9
Dry Onions 0 65-75% 1-8 months -0.8
Parsley 0 95-100% 1-2 months -1.1
Green Peas 0 95% 1-3 weeks -0.6
Peas, dry 10 70% 6-8 months
Dried Peppers 0 up to 10 60-70% 6 months -0.9
Sweet Peppers 7 up to 13 90-95% 2-3 weeks -0.7
Early Potatos 10 up to 13 90% -0.6
Main harvest Potatos 3 up to 10 90-95% 5-8 months -0.7
Sweet Potatos 13 up to 16 85-90% 4-7 months -1.3
Pumpkin 10 up to 13 50-75% 2-3 months -0.8
Spring Radishes 0 95% 3-4 weeks -0.7
Winter Radishes 0 95-100% 2-4 months -0.7
Rutabaga Turnips 0 98-100% 4-6 months -1.1
Vegetables Seeds 0 up to 10 50-65% 10-12 months
Spinach 0 95-98% 10-14 days -1
Summer Pumkins 5 up to 10 85-95% 5-14 days -0.5
Winter Pumpkins 10 up to 13 50-75% 4-6 months -0.8
Green ripe tomatos 13 up to 21 90-95% 1-3 weeks -0.6
Solid ripe Tomatos 7 up to 10 90-95% 4-7 days -0.5
Gardamom 0 95% 3-4 days -0.3
Yam Sweet Potato 16 85-90% 3-6 months

COLD ROOMS FOR FRUITS

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Apples -1 up to 4 90-95% 3-8 months -1.1
Dry Apples 0 up to 5 55-60% 5-8 months
Apricot 0 90-95% 1-2 weeks -1.1
Avocado 4 up to 13 85-90% 2-4 weeks -0.3
Blackberries -0.5 up to 0 90-95% 3 days -0.8
Blueberries -1 up to 0 90-95% 2 weeks -1.6
Melons 2 up to 4 95% 5-15 days -1.2
Sour Cherries -1 up to 1 90-95% 3-7 days -1.7
Sweet Cherries -1 up to -0.5 90-95% 2-3 weeks -1.8
Casaba Melons 7 up to 10 85-95% 4-6 weeks -1.1
Cranberries 2 up to 4 90-95% 2-4 months -0.9
Dates -18 ή 0 <75% 6-12 months -16
Dewberries -1 up to 0 90-95% 3 days -1.3
Dry Figs 0 up to 4 50-60% 9-12 months
Fresh Figs -1 up to 0 85-90% 7-10 days -2.4
Frozen Fruits -23 up to -18 90-95% 6-12 months
Goosberries -1 up to 0 90-95% 2-4 weeks -1.1
Grapefruit 10 up to 16 85-90% 6-10 weeks -1.1
American Grapes -1 up to 0 85-90% 2-8 weeks -1.6
Vinifera Grapes -1 90-95% 3-6 months -2.1
Guava 5 up to 10 90% 2-3 weeks
Honeydew Melons 7 up to 10 90-95% 3-4 weeks -0.9
Lemons 0 ή 10-14 85-90% 1-6 months -1.4
Lime Lemons 9-10 85-90% 6-8 weeks -1.6
Mango 13 85-90% 2-3 weeks -0.9
Nectarines -0.5 up to 0 90% 2-4 weeks -0.9
Fresh Olives 7 up to 10 85-90% 4-6 weeks -1.4
Oranges 0 up to 9 85-90% 3-12 weeks -0.8
Papaya 7 85-90% 1-3 weeks -0.8
Peaches -0.5 up to 0 90-95% 2-4 weeks -0.9
Dry Peaches 0 up to 5 55-60% 5-8 months
Pears -1.6 up to -0.5 90-95% 2-7 months -1.6
Persian Melons 7 up to 10 90-95% 2 weeks -0.8
Persimmon -1 90% 3-4 months -2.2
Ripe Pineapples 7 85-90% 2-4 weeks -1
Fresh Plums -1 up to 0 90-95% 2-4 weeks -0.8
Pomegranate 5 90-95% 2-3 months -0.3
Dry Plums 0 up to 5 55-60% 5-8 months
Quince -1 up to 0 90% 2-3 months -2
Black Raspberries -0.5 up to 0 90-95% 2-3 days -1.1
Red Raspberries -0.5 up to 0 90-95% 2-3 days -0.6
Strawberries -0.5 up to 0 90-95% 5-7 days -0.8
Tangerines 4 90-95% 2-4 weeks -1.1
Watermelons 10 up to 15 90% 2-3 weeks -0.4

COLD ROOMS FOR FISH

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Fish, variety 0 up to 1 95-100% 4-10 days -2.2
Fresh Salmon -1 up to 1 95-100% 18 days -2.2
Fresh Tuna 0 up to 2 95-100% 14 days -2.2
Fresh Mackerel 0 up to 1 95-100% 6-8 days -2.2
Frozen Fish -29 up to -18 90-95% 6-12 months

COLD ROOMS FOR SEAFOOD

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Scallops 0 up to 1 95-100% 12 days -2.2
Fresh Shrimps -1 up to 1 95-100% 12-14 days -2.2
Fresh American Lobster 5 up to 10 In sea water -2.2
Oysters-Mussels without shell 0 up to 2 100% 5-8 days -2.2
Oysters with shell 5 up to 10 95-100% 5 days -2.8
Frozen Shellfish -29 up to -18 90-95% 3-8 months

COLD ROOMS FOR BEEF

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Beef, average 0 up to 1 88-92% 1-6 weeks -2.2
Fresh Beef, choice 60% lean 0 up to 4 85-90% 1-3 weeks -1.7
Fresh beef, prime 54% lean 0 up to 1 85% 1-3 weeks -2.2
Fresh beef, Sirloin cut 0 up to 1 85% 1-3 weeks
Fresh Beef, round cut 0 up to 1 85% 1-3 weeks
Dry Beef 10 up to 15 15% 6-8 weeks
Fresh Liver 0 90% 5 days -1.7
Frozen Beef -23 up to -18 90-95% 6-12 months

COLD ROOMS FOR PORK MEAT

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Pork, average 0 up to 1 85-90% 3-7 days -2.2
Fresh Pork, 47% lean 0 up to 1 85-90% 3-5 days
Fresh Pork, bellies 35% lean 0 up to 1 85% 3-5 days
Fresh Pork, backfat 100% fat 0 up to 1 85% 3-7 days
Fresh Pork, shoulder 67% lean 0 up to 1 85% 3-5 days -2.2
Frozen Pork -23 up to -18 90-95% 4-8 months
Ham 74% lean 0 up to 1 80-85% 3-5 days -1.7
Ham slightly salted 3 up to 5 80-85% 1-2 weeks
Ham regular salted 10 up to 15 65-70% 3-5 months
Frozen Ham -23 up to -18 90-95% 6-8 months
Beacon, semi fat 3 up to 5 80-85% 2-3 weeks
Beacon, salted, farm style 16 up to 18 85% 4-6 months
Beacon, salted, packer style 1 up to 4 85% 2-6 weeks
Frozen Beacon -23 up to -18 90-95% 2-4 months
Fresh Pork Sausages 0 up to 1 85% 1-7 days
Pork Sausages, country, smoked 0 85% 1-3 weeks -3.9
Pork Sausages, country, Frankfurt 0 85% 1-3 weeks -1.7

COLD ROOMS FOR LAMB MEAT

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Lamb, average 0 up to 1 85-90% 5-12 days -2.2 up to -1.7
Fresh Lamb, 67% lean 0 85% 5-12 days -1.9
Fresh Lamb, leg 83% lean 5 85% 5-12 days
Frozen Lamb -23 up to -18 90-95% 8-12 months

COLD ROOMS FOR POULTRY MEAT

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Poultry, average -2 up to 0 95-100% 1-4 weeks -2.8
Fresh Chicken -2 up to 0 95-100% 1-4 weeks -2.8
Fresh Turkey -2 up to 0 95-100% 1-4 weeks -2.8
Fresh Duck -2 up to 0 95-100% 1 week -2.8
Frozen Poultry -23 up to -18 90-95% 12 months

COLD ROOMS FOR OTHER MEAT

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Rabbit 0 up to 1 90-95% 1-5 days

COLD ROOMS FOR DAIRY

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Fresh Butter 0 75-85% 1 month -20 up to -0.6
Frozen Butter -23 70-85% 12 months
Cheddar Cheese, long storage 0 up to 1 65% 12 months -13
Cheddar Cheese, short storage 4.4 65% 6 months -13
Cheddar Cheese, processed 4.4 65% 12 months -7.2
Cheddar cheese, grated 4.4 65% 12 months
Icecream 10% fat -29 up to -26 3-23 months -5.6
Full fat Milk, pasteurized A degree 0 up to 1 2-3 months -0.6
Dry full fat Milk 21 low 6-9 months
Dry no fat Milk 7 up to 21 low 16 months
Evaporated Milk 4 24 months -1.4
Unsweetened evaporated Milk 21 12 months -1.4
Evaporated sweetened condensed Milk 4 15 months -15
Dry Milk Serum 21 low 12 months

COLD ROOMS FOR EGGS

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Eggs with shell -2 up to 0 80-85% 5-6 months -2.2
Eggs with shell, frozen in production 10 up to 13 70-75% 2-3 weeks -2.2
Full frozen Eggs -18 and below 1 year plus
Frozen Eggs, yolk -18 and below 1 year plus
Frozen Eggs, glair -18 and below 1 year plus
Full Eggs, solid 2 up to 4 low 6-12 months
Solid Eggs, yolk 2 up to 4 low 6-12 months
Solid Eggs, albumin Room low 1 year plus

COLD ROOMS FOR CANDIES

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Chocolate – Milk Candies -18 up to 1 40% 6-12 months
Candies peanut brittle -18 up to 1 40% 1.5 up to 6 months
Candies fudge -18 up to 1 65% 5-12 months
Candies marshmallows -18 up to 1 65% 3-9 months

COLD ROOMS FOR OTHER ITEMS

FOOD TYPE TEMPERATURE HUMIDITY DURATION FREEZING POINT
Barrel Beer 2 up to 4 3-8 weeks -2.2
Beer, bottle or can 2 up to 4 <65% 3-6 months
Bread -18 3-13 weeks
Cans 0 up to 16 <70% 1 year
Green Coffee 2 up to 3 80-85% 2-4 months
Fur and cloths 1 up to 4 45-55% many years
Honey <10 1 year plus
Lard (without antioxidant) -18 90-95% 12-14 months
Nuts 0 up to 10 65-75% 8-12 months -5 (chestnut) up to -10
Seed Oils 21 1 year plus
Margarine vegetable 2 60-70% 1 year plus
Orange juice -1 up to 2 3-6 weeks
Popcorn raw 0 up to 4 85% 4-6 weeks
Yeast oven compressed -0.6 up to 0
Tobacco in bins 10 up to 18 50-65% 1 year
Tobacco in packages 2 up to 4 70-85% 1-2 years
Cigarettes 2 up to 8 50-55% 6 months
Cigars 2 up to 10 60-65% 2 months

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