Cold Room Temperature Guide
September 29, 2024 at 7:18 am,
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A practical reference table for typical cold room temperatures and relative humidity ranges for meat, fish, dairy, eggs, produce, flowers and pharmaceutical storage.
Typical Cold Room Temperature and Humidity Ranges
The correct storage condition depends on the product, packaging, storage period and supplier recommendations. The following ranges are general guidance and should be verified for the specific application.
| Product | Temperature | Relative humidity |
|---|---|---|
| Meat | -1°C to 3°C | 85% to 95% |
| Fish | 0°C to 4°C | 65% to 70% |
| Dairy | 2°C to 4°C | 65% to 70% |
| Eggs | 3°C to 10°C | 75% to 80% |
| Root vegetables | 2°C to 4°C | 60% to 70% |
| Leafy vegetables | 2°C to 4°C | 90% to 100% |
| Ripening bananas and similar fruit | 10°C to 15°C | 80% to 85% |
| Potatoes | 3°C to 6°C | 85% to 95% |
| Fruit | 0°C to 5°C | 80% to 95% |
| Wine | 10°C to 15°C | 55% to 75% |
| Non-tropical flowers | 1°C to 5°C | 80% to 90%, without condensation |
| Tropical flowers | 10°C to 15°C | 80% to 90%, without condensation |
| General medication | 15°C to 25°C | 45% to 60% |
| Protein- or cell-based medication | 2°C to 8°C | 45% to 60% |
Temperature and humidity should be confirmed against the product specification before the cold room is commissioned.