How to Properly Store Garlic in Cold Chain: Humidity, Ventilation & Stacking Tips for Restaurants

How to Store Garlic in Cold Chain: A Step-by-Step Guide for Foodservice Professionals

You know the pressure—your restaurant’s signature dish depends on fresh garlic. But if it’s not stored correctly, that golden bulb can sprout, shrivel, or rot within days. In fact, according to a 2023 study by the International Journal of Food Science & Technology, improper cold storage causes up to 22% of garlic spoilage in commercial kitchens across the Middle East alone.

Why -3°C to 0°C Is Your Sweet Spot

This narrow temperature range isn’t arbitrary—it’s where garlic’s metabolic activity drops significantly. At temperatures below -3°C, ice crystals damage cell walls; above 0°C, respiration increases and leads to sprouting. Studies show that maintaining this zone reduces weight loss by up to 70% over 60 days compared to inconsistent storage.

Three Pillars of Success: Humidity, Airflow, and Stacking

Think of your cold room like a living system—not just a box. Keep humidity at 85–95% to prevent moisture loss (which causes shriveling), but avoid condensation buildup by ensuring proper airflow design. One mistake? Moisture pooling inside crates = mold risk. And don’t stack too high—leave 10–15 cm between layers for air circulation. Real-world data from Dubai-based food distributors shows that following these rules cuts post-harvest waste by nearly 40%.

Your Daily Checklist: From Arrival to Plate

• Inspect each pallet upon arrival—no bruising, no signs of mold
• Pre-cool garlic before storing (ideal time: 24 hours)
• Use wire racks instead of plastic bins for better airflow
• Rotate stock using FIFO (First In, First Out) method

And here’s a quick test: Ask yourself—does your current cold chain maintain consistent temp + humidity? If you’re unsure, you're not alone. Many chefs still rely on guesswork rather than real-time monitoring systems.

Seasonal Adjustments Matter

In summer, increase ventilation frequency to counter humidity spikes. During winter months, monitor for frost formation—especially near door seals. These small adjustments make a big difference when scaling operations across multiple locations.

At our company, we don’t just ship garlic—we guarantee its journey. Every batch travels under strict cold chain control, kept consistently between -3°C and 0°C from farm to your kitchen. That means no surprises, no compromise on quality, and zero guesswork.