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“Droog”: lage luchtvochtigheid, tot
50% relatieve luchtvochtigheid.
Dit luchtvochtigheidsgehalte wordt
bereikt als beide schuifkleppen in
deze positie worden gezet en de
ventilatieopeningen volledig open
staan.
“Vochtig”: hoge relatieve
luchtvochtigheid, maximaal 90%.
Dit luchtvochtigheidsgehalte wordt
bereikt wanneer beide schuifkleppen
in deze positie worden gezet en
de ventilatieopeningen gesloten zijn.
Vocht blijft behouden en kan niet
ontsnappen.
Soort gerecht Aanpassing luchtvochtig-
heid
Opslagtijd
Ui
“droog”
tot 5 maanden
Boter
“droog”
tot 1 maand
Biefstuk, wild, kleine stuk-
ken vlees, gevogelte
“droog”
tot 7 dagen
Tomatensaus
“droog”
tot 4 dagen
Vis, schaaldieren, gekookte
vleesproducten
“droog”
tot 3 dagen
Gekookte zeevruchten
“droog”
tot 2 dagen
Salade, groenten
Wortelen, kruiden, spruitjes,
bleekselderij
“vochtig”
tot 1 maand
Artisjokken, bloemkool, wit-
lof, ijsbergsla, andijvie,
veldsla, sla, prei, radijsjes
“vochtig”
tot 21 dagen
Broccoli, Chinese kool, boe-
renkool, kool, radijsjes, sa-
vooiekool
“vochtig”
tot 14 dagen
Erwtjes, koolraap
“vochtig”
tot 10 dagen
Lente-uitjes, radijsjes, as-
perges, spinazie
“vochtig”
tot 7 dagen
Fruit
Peren, dadels (vers), aard-
beien, perziken
“vochtig”
tot 1 maand
Pruimen
rabarber, kruisbessen
“vochtig”
tot 21 dagen
Appels (ongevoelig voor
kou), kweeperen
“vochtig”
tot 20 dagen
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