COLD ROOMS PER ITEMS
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| FOOD TYPE | TEMPERATURE | HUMIDITY | DURATION | FREEZING POINT |
| Fresh Rabbit | 0 up to 1 | 90-95% | 1-5 days |
| 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 |
| 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 |
| 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 |
| 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 |