Manufactur standard Meat Cold Room - High Quality Vegetable cold room – New Star
Manufactur standard Meat Cold Room - High Quality Vegetable cold room – New Star Detail:
Specification
| Vegetable | Ideal temperature | Relative humidity | Preparation | Storage | How long will they keep? |
| Beets | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Cut tops to 2 cm (1”). | Pail method.Perforated plastic bag. | 7 – 8 weeks |
| Carrots | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Carrots are sweeter harvested after a light frost.Cut tops to 2 cm (1”). | Pail method.Perforated plastic bag. | 16 – 20 weeks |
| Parsnips | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Parsnips are sweeter harvested after a light frost.Cut tops to 2 cm (1”). | Pail methodPerforated plastic bag | 24 – 26 weeks |
| Horseradish | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Cut tops to 2 cm (1”). | Pail methodPerforated plastic bag | 4 – 6 weeks |
| Turnip | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Cut tops to 2 cm (1”).Turnips have a thick outer skin that protects from drying. | No plasticStore in a bin or box | 16 – 22 weeks |
| Rutabaga | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Cut tops to 2 cm (1”).Remove tap root. | Perforated plastic bag | 8 – 16 weeks |
| Jerusalem artichoke | 0ºC (32ºF)Cold but not frozen | 85 – 95%Damp | Cut tops to 2 cm (1”). | Pail methodPerforated plastic bag | 8 – 20 weeks |
| Cabbage | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Keep outer leaves intact. | Perforated plastic bag optional | 12 – 16 weeks |
| Winter squash: pumpkin, butternut, spaghetti, acorn etc. | 10ºC – 13ºC(50ºF – 55ºF)
Warm |
85 – 90%Slightly moist air | Keep 3 – 5 cm (1” – 2”) of stem intactCure before storing. | Cure before storingPlace on a shelf | 24 – 26 weeks |
| Onions | 0ºC – 5ºC(32ºF – 40ºF)
Cool |
70 – 75%Dry | Cure for 1 week before storing. | No plasticStore in baskets or mesh bags | 28 weeks |
| Garlic | 0ºC – 16ºC (32ºF – 60ºF)Cool | 60 – 70%Dry | Cure for 3 – 4 weeks before storing. | No plastic.Store in baskets or mesh bags. | 24 – 32 weeks |
| Potato | 3ºC – 5ºC(38ºF – 40ºF)Cool | 85- 90%Slightly moist air | Cure for 2 days.Ensure potatoes are dry before storing. | Perforated plastic bags if dry.Baskets or bins. | 24 – 26 weeks |
| Brussels sprouts | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Sprouts may be kept intact on stem or loose. | Perforated plastic bag. | 4 weeks |
| Cauliflower | 0ºC (32ºF)Cold but not frozen | 90 – 95%Damp | Keep outer leaves intact. | Keep outer leaves intact.Perforated plastic bag. | 3 – 4 weeks |
| Kohlrabi | 0ºC – 5ºC(32ºF – 40ºF)Cool | 90 – 95%Damp | Cut tops to 2 cm (1”).Trim side leaves and roots. | Perforated plastic bag. | 8 – 12 weeks |
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Our products are widely recognized and trusted by users and can meet continuously changing economic and social needs of Manufactur standard Meat Cold Room - High Quality Vegetable cold room – New Star , The product will supply to all over the world, such as: Istanbul, US, St. Petersburg, To achieve reciprocal advantages, our company is widely boosting our tactics of globalization in terms of communication with overseas customers, fast delivery, the high quality and long-term cooperation. Our company upholds the spirit of "innovation, harmony, team work and sharing, trails, pragmatic progress". Give us a chance and we'll prove our capability. With your kind help, we believe that we can create a bright future with you together.
By Martha from Colombia - 2017.11.29 11:09
Timely delivery, strict implementation of the contract provisions of the goods, encountered special circumstances, but also actively cooperate, a trustworthy company!
By Alice from Denver - 2018.05.22 12:13
