Viessmann CS - 11 Favourable Storage Specifications; Cold Storage; Deep-Freeze Storage

GB
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11. Favourable storage specifications
(non-binding guidelines)
Page No. 36-GB 11 - 11.2 We reserve the right to make technical changes!
Chilled goods
Temperature
in °C
Relative
humidity in %
Meat products
Meat, fresh -1/+1 85-90
Cooked sausage +1/+3 80-85
Poultry, fresh -1/+1 85-90
Venison, fresh -2/+2 70-85
Fish
Fish, fresh from ice 0/+1 90-100
Fish, canned 0/+1 75-80
Milk and dairy products
Milk 0/+2 80-85
Butter -1/+4 75-80
Soft cheese 0/+2 80-85
Swiss cheese +2/+4 70
Vegetables
Lettuce 0/+1 85-90
Cauliflower -1/0 90
Tomatoes, ripe 0/+1 80-90
Spinach -1 90
Pickles 0/+4 85
Asparagus +1 85-90
Fruit
Apples -1/+3 90-95
Pears -1/+2 85-90
Cherries -1/+1 90
Strawberries -1/+1 90
Bananas
+12 85
Chilled goods
Temperature
in °C
Relative
humidity in %
Meat products
Frozen meat -15 / -18 85 - 90
Entrails, frozen -15/-18 80-85
Bacon, fresh (green) -18/-22 85-90
Sausage -18 90
Venison -12/-18 80-90
Poultry, disembowelled -12 85-90
Fish
Fatty fish, frozen -23/-25 90-95
Lean fish, frozen -20 90-95
Filet, frozen -23/-25 80-90
Butter, long-term sto-
rage
-10/-20 80-85
Frozen vegetables -18/-23 85
Fruit -23/-25 80-90
Bread -18 90
Bread rolls -18/-20 80
Cakes -18 85-90
Cookies -18 85-90
Cream pies
-18 85-90
11.1 Cold storage 11.2 Deep-freeze storage
Values taken from Pohlmann,
Taschenbuch der Kältetechnik Bd. 2
(Refrigeration Handbook, 2nd ed.);
Breitenbach, Der Kälteanlagenbauer Bd. 1
(The Refrigeration Technician, 1st ed.)