When fruits and vegetables arrive in the kitchen, they have usually already traveled a long way. So that substances such as vitamins and enzymes are preserved, adequate conditions must be maintained during transport and storage.
Vegetables can only be stored for two days at 68°F (20°C). At a temperature of 35°F (2°C) with 80% relative humidity, however, they remain as fresh and rich in vitamins as they were on the day they were bought, for up to two weeks.
As fruits and vegetables dry out and shrivel up quickly at low temperatures, the right humidity must be ensured. An appropriately sized humidification system in both the stockrooms and the display area ensures that fruit and vegetables remain fresh and salable, with no loss of weight.