I am trying to create an efficient cool pantry for mostly fruit and veg storage (bought and garden harvest to avoid bigger fridge). We live in Bundeena (seaside), Sydney and experience quite high humidity. I want to be able to vent from sub floor space, which is over sandstone and significantly cooler in summer, through insulated pantry (with stone floor?) and angled ceiling and out via exterior southern block wall of house. I have read that the optimum temp needs to be 9 degrees and humidity low. Any ideas on how to control these factors naturally and what would be optimum size (eg min and max capacity of pantry space). Since we are over sandstone there is a natural weepage factor of moisture after rain and I'm wondering if this is just to hard to modify? All suggestions, advice or direction to other info very welcome. Thanks
designing a cool, dry pantry for fresh food storage
(2 posts) (2 voices)-
Ueee
MemberBundeena, Most old pantries use an earth tube to cool, not just venting from the subfloor. Personally i don't think a stone floor is a good idea, i have never seen one in a pantry, and the stone will be no colder than say a timber floor, it just is more efficient at drawing the heat out of your hand when you touch it so it feels colder. Also if there is any moisture in the air it will condense on the stone and you will get a wet floor. Earth tubes are normaly made from clay or something that will condense any water in the air and then absorb it.
As for pantry size, thats up to you. I have seen one you could barely walk into, and i remember staying at a farmhouse in Delegate, southern NSW that had one that was the size of a standard bedroom.
Posted Monday 14 Nov 2011 @ 5:16:55 am from IP #
Reply
You must log in to post.