Size a cooler or cold room for apples, potatoes, onions and other produce.
Enter the cold room length, width and height, the product loading density, the stacking (use) factor, and the weight of each box. The calculator estimates total volume, storage capacity in tons, number of boxes, and recommended refrigeration tonnage.
A small packhouse built a 40×20×15 ft cooler but sized the refrigeration for half the expected load. On the first fall it could not pull apples down to 34°F fast enough, and a trailer load spoiled. A capacity check before purchase would have caught the undersized unit.
✓ Expert Reviewed: This calculator and its content have been reviewed by agricultural experts. Formulas are based on standard extension service recommendations. For site-specific advice, consult your local agronomist.
Enter the required input values in the form fields above. Each field includes default values that you can adjust to match your specific situation. Click the Calculate button (or simply change any input) to see instant results. Use the Metric/Imperial toggle to switch between unit systems. Results are displayed in the results panel and can be used for farm planning and decision-making.
This calculator is designed to help farmers, agronomists, and agricultural students make quick, accurate calculations for farm management. It uses standard agricultural formulas based on extension service recommendations and scientific literature. Whether you are planning inputs, estimating yields, or managing finances, this tool provides reliable estimates to support your decisions.
Volume = L × W × H. Capacity (lb) = volume × loading density × stacking factor. Tons = lb ÷ 2,000. Boxes = capacity lb ÷ box weight. Refrigeration estimate ≈ capacity lb ÷ 12,000 (rule of thumb: 1 ton refrigeration per ~12,000 lb product). Loading densities: apples ~40, potatoes ~45, onions ~40 lb/cu ft.
40×20×15 ft room = 12,000 cu ft. At 35 lb/cu ft and 0.7 use factor: capacity = 294,000 lb = 147 tons. At 40 lb/box: 7,350 boxes. Refrigeration ≈ 24.5 tons.
Common mistakes: using empty volume instead of usable (aisles and pallet gaps); ignoring stacking factor; undersizing refrigeration for peak pull-down; using wrong product density. Plan for worst-case peak, not average.
Not every cubic foot is filled with product — aisles, pallet gaps, door clearance and air ducts take space. A 0.7 factor means 70% of volume actually holds product.
Rule of thumb: 1 ton of refrigeration (12,000 BTU/h) per ~12,000 lb of product for pull-down. Add 25% for doors, people and peak heat. Have a refrigeration engineer size the final unit.
Most apples store 30–34°F at 90–95% relative humidity. Potatoes: 45°F (too cold causes sweetening). Onions: 32°F with good air circulation. Each crop has its own range.
Apples, potatoes and onions pack differently. Denser products hold more weight per cubic foot. Using one average under- or over-states capacity and refrigeration needs.
No. Reserve aisles for forklift access, leave space for air flow around pallets, and keep the evaporator unobstructed. Over-packing causes hot spots and uneven cooling.