Hikyaku Cool Express Temperature Control List

Chilled items

The following data is cited from "The Basis and Facts of HACCP." Storage periods will differ depending on factors such as freshness and timing of measurement. Please only use this information as a rough guide.

Food items highlighted in light blue require controlled freezing point storage.

Source: The Basis and Facts of HACCP
Category Food name Temperature (°C) Humidity % (RH) Storage period
(days / weeks/ months)
Vegetables Asparagus 0~2 95 2~3 weeks
Kidney beans 4~7 90~95 7~10 days
Okra 7~10 90~95 7~10 days
Cauliflower 0 95 2~4 weeks
Cucumber 10~13 90~95 10~14 days
Cabbage (late variety) 0 90~100 5~8 months
Pumpkin (Cucurbita maxima) 10~13 70~75 4~6 months
Pumpkin (Cucurbita moschata) 10~13 70~75 2~3 months
Sweet potato 13~16 85~90 4~7 days
Sweetcorn 0 95 4~8 months
Celery 0 95 1~2 months
Onion 0 65~75 1~8 weeks
Tomato (fully ripened) 7~10 85~90 4~7 days
Eggplant 7~10 90~95 7~10 months
Carrot 0 96~100 5~9 months
Garlic 0 65~70 6~7 months
Parsley 0 95 1~2 months
Potato (early variety) 10~13 90 -
Potato (late variety) 3~10 90~96 5~8 months
Peas 0 95 1~3 weeks
Bell peppers 7~10 90~95 2~3 weeks
Broccoli 0 95 10~14 days
Spinach 0 95 10~14 days
Mushrooms 0 90 3~4 days
Brussels sprouts 0 95 3~5 weeks
Lettuce 0~1 95~100 2~3 weeks
*
Please note that there is a risk of leaf vegetables freezing if they are directly exposed to cold air.
Category Food name Temperature (°C) Humidity % (RH) Storage period
(days / weeks/ months)
Seafood Halibut -1~1 95~100 18 days
Salmon -1~1 95~100 18 days
Mackerel 0~1 95~100 6~8 days
Cod -1~1 95~100 12 days
Tuna 0~2 95~100 14 days
Shrimp -1~1 95~100 12~14 days
Scallop eyes 0~1 95~100 12 days
Oysters (with shell) 5~10 95~100 5 days
Animal products Beef 0~1 88~92 1~6 weeks
Veal 0~1 90 1~7 days
Liver 0~1 90 1~5 days
Milk (sterilized, Grade A) 0~1 - 2~4 months
Milk (powdered skimmed milk) 7~21 Low 16 months
Butter 4 75~85 1 months
Cheese (cheddar, short-term) 4.4 65~70 6 months
Cheese (cheddar, long-term) -1~1 65~75 18 months
Pork 0~1 85~90 3~7 days
Ham 0~1 80~85 3~5 days
Bacon 1~4 85 2~6 weeks
Sausages 0~1 85 1~7 days
Lard 7 90~95 4~8 months
Lamb 0~1 85~90 5~12 days
Chicken 0 85~90 1 weeks
Hen’s eggs (in shells) -2~1 80~85 5~6 months
Rabbit 0~1 90~95 1~5 days

Frozen items

The following data is cited from the "Textbook for Food Freezing." Actual available storage periods may differ depending on factors such as freshness and timing of measurement. Please only use this information as a rough guide.

Source: “Textbook for Food Freezing,” Japan Association of Refrigeration, 1992
Category Food name Availability Storage temperature (°C) Storage period
Seafood Pilchards -18 6
Chub mackerel -18 6
Pacific saury -18 6
Herring -18 4~6
Pacific cod -18 4~6
Flatfish -18 7~12
Horse mackerel -18 12
Shishamo smelt -18 4~6
Japanese common squid -18 12
Salmon/trout -18 5~8
Sea bream -18 3~5
Salmon roe/salted salmon roe/ cod roe -18 6~12
Herring roe -14 6
Dried sardines/dried squid -18 6~12
Shrimp/crab -18 6~12
Oysters/scallops -18 5~9
Whale -18 4~6
Wakame seaweed -14 6
Tuna × -30 3~6
Bonito × -30 6
Octopus × -20 6
Ground fish meat × -23 6~12
Salted fish × -23 6~10
Animal products Beef -18 6~12
Pork -18 4~10
Mutton -18 6~10
Chicken -18 12
Turkey -18 6~12
Broiler chicken × -20 2~13
Dairy products Ice cream × -25 12
Butter × -20 12
Processed foods Frozen processed foods -18 12