Product behavior mapped before the chamber door opens.
Fruits, vegetables, dairy, frozen foods, spices, dry fruits, bakery, and beverages each get their own storage logic.
The product sits at the center. The chamber plan moves around it.
Clear product fit for procurement and operations teams.
Each category includes an indicative temperature range and handling note. Exact storage profiles should be confirmed against product condition, packaging, and duration.
Fruits
0-8°C
Grapes, pomegranates, berries, mangoes, citrus, and seasonal fruit crates.
Vegetables
0-10°C
Leafy greens, okra, capsicum, cabbage, carrots, and sorted farm produce.
Dairy
0-5°C
Milk products, cheese, curd, butter, and chilled food-service cartons.
Frozen foods
-18°C
IQF vegetables, frozen meals, meat, seafood, frozen snacks, and desserts.
Spices
8-15°C
Packaged spices, masalas, herbs, and moisture-sensitive flavor inventory.
Dry fruits
8-15°C
Almonds, cashews, raisins, dates, and premium packaged dry-fruit stock.
Bakery
0-5°C
Dough, creams, frozen bakery inputs, cakes, and chilled bakery ingredients.
Beverages
2-10°C
Juices, pulps, dairy beverages, concentrates, and chilled beverage cartons.
Different categories need different chamber behavior.
Aura Fresh can be positioned for fresh, chilled, frozen, and cool-dry inventory without forcing every product into one generic storage promise.