Regulation for each drawer is separate and
is controlled using the slide valve at the
front of the drawer.
• “Dry“: low air humidity - up to 50 %
relative humidity
This humidity level is reached when both
sliders are set into this position and
the ventilation openings are wide open.
• Humid“: high relative humidity - up to
90%
This humidity level is reached when both
sliders are set in this position
and
the ventilation openings are closed.
Humidity is kept and can not escape.
Type of food
Air humidity adjustment
Storage time
Onion
"dry”
up to 5 months
Butter
“dry”
up to 1 month
Large pork cuts
“dry”
up to 10 days
Beef, venison, small pork
cuts, poultry
“dry”
up to 7 days
Tomato sauce
“dry”
up to 4 days
Fish, shellfish, cooked meat
products
“dry”
up to 3 days
Cooked seafood
“dry”
up to 2 days
Salad, vegetables
Carrots,
herbs, brussels sprouts,
celery
“humid”
up to 1 month
Artichokes, cauliflower,
chicory, iceberg lettuce, en-
dive, lamb’s lettuce, lettuce,
leeks, radicchio
“humid”
up to 21 days
Broccoli, Chinese leaves,
kale, cabbage, radishes, Sa-
voy cabbage
“humid”
up to 14 days
Peas, kohlrabi
“humid”
up to 10 days
Spring onions, radishes, as-
paragus, spinach
“humid”
up to 7 days
Fruit
Pears, dates (fresh), straw-
berries, peaches
“humid”
up to 1 month
Plums
rhubarb, gooseberries
“humid”
up to 21 days
Progress
27
Summary of Contents for PKV1445
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