|
Commodity |
Max. Transit Shelf
Life (Days) |
Recommended Container
Temperature Setting |
Air Vent Open (%) |
Defrost Interval (hrs) |
|
|
|
°F |
°C |
|
||
|
FRESH VEGETABLE AND
MELONS |
|||||
|
Artichokes, globe |
15-20 |
32 |
0 |
10 |
3 |
|
Asparagus |
100-150 |
32 |
0 |
5 |
3 |
|
Beans, lima |
7-10 |
32-39 |
0 |
5 |
3 |
|
Beans, snap or green |
7-10 |
32 |
0 |
20 |
3 |
|
Beets, bunch |
10-14 |
32 |
0 |
5 |
3 |
|
Beets, roots |
90-150 |
32 |
0 |
none |
3 |
|
Broccoli |
10-14 |
32-39 |
0-4 |
20 |
3 |
|
Brussels sprouts |
17-25 |
32-39 |
0-4 |
20 |
3 |
|
Cabbage, Chinese |
30-60 |
32-39 |
0-4 |
5 |
3 |
|
Cabbage, green, red, savory |
90-180 |
32 |
0 |
20 |
3 |
|
Cantaloupes |
10-14 |
38-40 |
3-4 |
20 |
6 |
|
Carrots, topped |
28-180 |
32 |
0 |
5 |
3 |
|
Casaba melons |
21-28 |
50 |
10 |
20 |
3 |
|
Cassava |
14-21 |
56 |
13 |
none |
3 |
|
Cauliflower |
20-30 |
32 |
0 |
20 |
3 |
|
Celeriac |
180-240 |
32 |
0 |
5 |
3 |
|
Celery |
14-28 |
32-39 |
0-4 |
20 |
3 |
|
Chard |
10-14 |
32 |
0 |
20 |
3 |
|
Chayotes |
8-10 |
45 |
7 |
5 |
3 |
|
Chicory |
14-28 |
32 |
0 |
20 |
3 |
|
Collards |
10-14 |
32 |
0 |
20 |
3 |
|
Corn, sweet |
4-6 |
32 |
0 |
5 |
3 |
|
Crenshaw melons |
14-21 |
50 |
10 |
20 |
3 |
|
Cucumbers |
10-14 |
54-61 |
12-16 |
20 |
3 |
|
Dasheen or taro |
42-140 |
56 |
13 |
none |
3 |
|
Eggplant |
10-14 |
50 |
10 |
5 |
3 |
|
Endive (escarole) |
10-17 |
32 |
0 |
10 |
3 |
|
Garlic |
90-210 |
28.5-32 |
-2-0 |
5 |
3 |
|
Ginger |
90-180 |
56 |
13 |
5 |
6 |
|
Greens, leafy |
10-14 |
32 |
0 |
20 |
6 |
|
Honey melons (untreated) |
21-28 |
45-50 |
7-10 |
20 |
6 |
|
Honey melons (C2 H4 treated) |
21-28 |
41 |
5 |
5 |
6 |
|
Horseradish |
300-350 |
32 |
0 |
none |
6 |
|
Kohlrabi |
25-30 |
32 |
0 |
10 |
6 |
|
Leeks, green |
30-60 |
32 |
0 |
5 |
6 |
|
Lettuce |
10-17 |
32-39 |
0-4 |
10 |
6 |
|
Mushrooms |
4-10 |
32 |
0 |
5 |
6 |
|
Okra |
7-10 |
50 |
10 |
10 |
6 |
|
Onions, dry |
30-180 |
32-39 |
0-4 |
10 |
6 |
|
Onions, green |
7-10 |
32 |
0 |
10 |
6 |
|
Parsley |
30-60 |
32 |
0 |
20 |
6 |
|
Parsnips |
60-120 |
32-39 |
0-4 |
none |
6 |
|
Peas |
7-10 |
32-39 |
0-4 |
20 |
6 |
|
Peppers, bell (sweet) |
12-18 |
45-50 |
7-10 |
10 |
6 |
|
Peppers, chili |
14-21 |
45-50 |
7-10 |
10 |
6 |
|
Persians melons |
14-21 |
50 |
10 |
20 |
6 |
|
Potatoes, processing |
56-175 |
50-65 |
10-18 |
10 |
6 |
|
Potatoes, seed |
84-175 |
36-40 |
2-4 |
10 |
6 |
|
Pumpkins |
60-90 |
46-54 |
8-12 |
none |
6 |
|
Radishes |
10-17 |
32-39 |
0-4 |
5 |
6 |
|
Rhubarb |
14-21 |
32-39 |
0-4 |
5 |
6 |
|
Rutabagas |
60-120 |
32 |
0 |
5 |
6 |
|
Salsify |
60-120 |
32 |
0 |
5 |
6 |
|
Spinach |
5-10 |
32 |
0 |
20 |
6 |
|
Squash, soft-skin (summer) |
7-14 |
45-50 |
7-10 |
10 |
6 |
|
Squash, hard-skin (winter) |
84-150 |
50-55 |
10-13 |
none |
6 |
|
Sweet potatoes |
90-180 |
56 |
13 |
none |
6 |
|
Temarinds |
21-28 |
45 |
7 |
5 |
6 |
|
Tomatoes, mature green/breaker |
21-28 |
54-58 |
12-14 |
20 |
6 |
|
Tomatoes, turning/light pink |
7-14 |
50 |
10 |
20 |
6 |
|
Turnips, roots |
60-120 |
32 |
0 |
5 |
6 |
|
Turnips, green |
10-14 |
32 |
0 |
5 |
6 |
|
Water chestnuts |
100-128 |
40-45 |
4-7 |
5 |
6 |
|
Watercress |
4-7 |
32 |
0 |
20 |
5 |
|
Watermelons |
14-21 |
50 |
10 |
none |
5 |
|
Yams |
50-115 |
56-60 |
13-16 |
none |
5 |
|
Yucca |
10-14 |
50 |
10 |
none |
5 |
|
Fresh fruits |
|||||
|
Acerola |
50-58 |
32 |
0 |
5 |
6 |
|
Apples |
90-240 |
32-39 |
0-4 |
5 |
6 |
|
Apricots |
7-14 |
31 |
-1 |
10 |
6 |
|
Avocados |
14-28 |
40-50 |
4-10 |
10 |
6 |
|
Bananas |
7-28 |
57 |
14 |
10 |
6 |
|
Berries |
|
|
|
|
|
|
Blackberry |
2-3 |
31 |
-1 |
5 |
6 |
|
Blueberry |
10-18 |
31 |
-1 |
5 |
6 |
|
Cranberry |
60-120 |
36-40 |
2-4 |
5 |
6 |
|
Currants |
7-14 |
31 |
1 |
5 |
6 |
|
Dewberry |
2-3 |
31 |
-1 |
5 |
6 |
|
Elderberry |
5-14 |
31 |
-1 |
5 |
6 |
|
Gooseberry |
14-28 |
31 |
-1 |
5 |
6 |
|
Loganberry |
2-3 |
31 |
-1 |
5 |
6 |
|
Raspberry |
2-3 |
31 |
-1 |
5 |
6 |
|
Strawberry |
5-10 |
31 |
-1 |
10 |
6 |
|
Breadfruit |
14-40 |
56 |
13 |
20 |
6 |
|
Chaimito |
20-25 |
38 |
3 |
5 |
6 |
|
Cherries,sour |
3-7 |
31-31 |
-0.6-0 |
5 |
6 |
|
Cherries, sweet |
14-21 |
30-32 |
-1.1-0 |
5 |
6 |
|
Cherimoya |
14-28 |
54 |
12 |
10 |
6 |
|
Coconuts |
25-56 |
32-35 |
0-2 |
none |
6 |
|
Dates |
24-52 |
32 |
0 |
5 |
6 |
|
Durian |
42-56 |
39 |
4 |
5 |
6 |
|
Figs |
7-10 |
32 |
0 |
10 |
6 |
|
Grapefruit (California, Arizona) |
28-42 |
48-60 |
9-16 |
5 |
6 |
|
Grapefruit (Florida, Texas) |
28-42 |
48-60 |
9-13 |
0-45 |
6 |
|
Grapefruit (Mexico) |
28-42 |
48-58 |
9-14 |
5 |
6 |
|
Grapes |
56-180 |
30-32 |
-1.1-0 |
5 |
6 |
|
Guava |
14-21 |
50 |
10 |
10 |
6 |
|
Jackfruit |
14-45 |
56 |
13 |
20 |
6 |
|
Kiwi fruit (Chinese gooseberry) |
28-84 |
32 |
0 |
25 |
6 |
|
Lemons |
30-180 |
38-56 |
3-13 |
20 |
6 |
|
Limes (Persian, Tahiti) |
21-35 |
48-52 |
9-11 |
20 |
6 |
|
Limes (Mexican, Key) |
10-15 |
52 |
11 |
20 |
6 |
|
Langsat |
10-15 |
52 |
11 |
5 |
6 |
|
Lychee |
21-35 |
35 |
2 |
5 |
6 |
|
Mangoes |
14-25 |
42-55 |
6-13 |
20 |
6 |
|
Mangosteens |
14-25 |
56 |
13 |
20 |
6 |
|
Nectarines |
14-28 |
31 |
-1 |
20 |
6 |
|
Olives |
28-42 |
45 |
7 |
20 |
6 |
|
Oranges (California, Arizona) |
20-56 |
38-45 |
3-7 |
20 |
6 |
|
Oranges (Florida, Texas) |
56-84 |
32-36 |
0-2 |
20 |
6 |
|
Papaya |
7-21 |
45-54 |
7-12 |
20 |
6 |
|
Passion fruit |
14-21 |
54 |
12 |
20 |
6 |
|
Peaches |
14-28 |
31 |
-1 |
20 |
6 |
|
Pears (Anjou, 20th Century Asian) |
120-180 |
30-31 |
1.1-0.6 |
10 |
6 |
|
Pears (Bosc, Bartlett) |
60-90 |
30 |
-1 |
10 |
6 |
|
Persimmon (Fuyu) |
35-84 |
50 |
10 |
20 |
6 |
|
Persimmon (Hachiya) |
50-90 |
41 |
5 |
20 |
6 |
|
Pineapple |
14-36 |
50 |
10 |
5 |
6 |
|
Plantaints |
10-35 |
48-58 |
9-14 |
10 |
6 |
|
Plums and Prunes |
14-28 |
31 |
-1 |
20 |
6 |
|
Pomegranates |
28-56 |
32-41 |
0-5 |
5 |
6 |
|
Quinces |
60-90 |
31 |
-1 |
20 |
6 |
|
Rambutan |
7-21 |
54 |
12 |
20 |
6 |
|
Sapote |
14-21 |
54 |
12 |
20 |
6 |
|
Tamarillos |
28-42 |
32 |
0 |
10 |
6 |
|
Tangerines and Mandarin Oranges |
14-28 |
38-40 |
3-4 |
20 |
6 |
|
Uglifruit |
14-21 |
40 |
4 |
none |
6 |
|
Frozen Vegetables and Fruits |
. |
0 |
-18 |
none |
6 |
|
FRESH MEATS |
|||||
|
Beef, Horse, Lamp, Pork, Poultry, veal |
14-28 |
29 |
-2 |
. |
|
|
FROZEN MEATS |
|||||
|
Beef,Horse,Lamp, Pork, Poultry,veal |
|
-5 |
-21 |
none |
9 |
|
FROZEN FISH |
|||||
|
fatty (l.e., herring, mackerel) |
. |
-10 to -5 |
-23 ~ -21 |
none |
9 |
|
Lean |
|
-10 to -5 |
-23 ~ -21 |
none |
9 |
|
Shrimp, Scallops |
|
-5 to -0 |
-23 ~ -18 |
none |
9 |
|
Crab, Lobster |
|
-10 to -5 |
-23 ~ -21 |
none |
9 |
|
PROCESSED MEATS |
|||||
|
Bacon-slab |
21-28 |
27 |
-3 |
none |
6 |
|
-slice |
|
27 |
-3 |
none |
6 |
|
Bologna, franks |
|
27 |
-3 |
none |
6 |
|
Braunschweigher, liver sausage, and liver loaves |
|
27 |
-3 |
none |
6 |
|
Cold cuts, (sliced) : Lebanon bologna, luncheon loaf,
picklepimiento loaf |
|
|
|
|
|
|
Dried beef (sliced) |
|
41 |
5 |
none |
6 |
|
Hams-baked, boiled, ready to eat |
|
28 |
-2 |
none |
6 |
|
Hams-smoked |
|
27 |
-3 |
none |
6 |
|
Port sausage |
|
27 |
-3 |
none |
6 |
|
Sausage (country and Polish) |
|
27 |
-3 |
none |
6 |
|
POULTRY AND EGGS |
|||||
|
Poultry : Fresh, ice-packed |
. |
33 |
1 |
none |
6 |
|
Poultry : Fresh, chilled |
. |
29 |
-2 |
none |
6 |
|
Eggs |
180 |
33-38 |
1-3 |
none |
6 |
|
DIARY PRODUCTS AND
CHEESE |
|||||
|
CHEESE |
|
30-40 |
-1.1~4.4 |
65-70 |
|
|
Natural (brick cheddar, Camembert, Neufchatel) |
|
30-34 |
-1~1 |
none |
6 |
|
Natural (cottage, cream, Limberger, Swiss) |
|
32-34 |
0~1 |
none |
6 |
|
Process (American, brick, Limberger, Swiss) |
|
38-45 |
3~7 |
none |
6 |
|
Roquefort (natural) |
|
30-34 |
-1~1 |
none |
6 |
|
Swiss (natural) |
|
30-34 |
-1~1 |
none |
6 |
|
Cheeses foods |
|
40-45 |
4~7 |
none |
6 |
|
BUTTER |
|||||
|
Fresh |
|
38-42 |
3~6 |
none |
6 |
|
Frozen |
|
-5 |
-21 |
none |
6 |
|
Margarine |
|
35 |
2 |
none |
6 |
|
Ice creams |
|
-15 |
-26 |
none |
9 |
|
MISCELLANEOUS |
|||||
|
Batteries |
|
45 |
7 |
none |
6 |
|
Candy |
|
60 |
16 |
none |
6 |
|
Christmas trees |
|
32 |
0 |
none |
6 |
|
Film/photographic chemical |
|
50 |
10 |
none |
6 |