Calculator
Use internal sizes when possible. External sizes need insulation thickness.
Example Data Table
| Scenario | Units | Fresh (W×H×D) | Freezer (W×H×D) | Obstruction | Fill % | Usable (L) |
|---|---|---|---|---|---|---|
| Harvest week storage | cm | 45×120×45 | 40×40×40 | 12% / 10% | 85% | ~233.3 |
| Compact fridge only | cm | 38×85×40 | — | 14% / — | 85% | ~94.7 |
| External sizes with 2.5 cm walls | cm | 55×130×55 | 45×45×45 | 12% / 10% | 85% | Varies by thickness |
Formula Used
Step 1: Internal volume per compartment
Internal volume (cm³) = width × height × depth.
Step 2: Convert external to internal (optional)
Internal dimension = external dimension − 2 × wall thickness.
Step 3: Remove obstructions
After obstruction = gross volume × (1 − obstruction%).
Step 4: Apply fill factor
Usable volume = after obstruction × (fill%).
Liters = cm³ ÷ 1000. Cubic feet = liters × 0.0353147.
How to Use This Calculator
- Select your units and choose internal or external dimensions.
- If using external sizes, enter wall insulation thickness.
- Enter fresh food dimensions, then freezer dimensions if used.
- Set obstruction loss to reflect shelves, ducts, and bins.
- Choose a fill factor to keep airflow for produce freshness.
- Press calculate to view results, then download CSV or PDF.
Article
Cold storage planning for garden harvests
Refrigerator capacity matters when harvest volume peaks in short windows. Leafy greens can drop in quality within hours if they stay warm, while roots and brassicas last longer with steady cooling. This calculator estimates gross and usable capacity so you can match harvest batches to chilled space, stage wash-and-dry steps, and reduce spoilage during busy picking days. Many crops store best near 1–4°C.
Understanding liters, cubic feet, and real usable space
Manufacturers often quote gross volume, but gardeners feel the usable space after shelves, drawers, fans, and bins. Here, obstruction loss models fixed hardware, then the fill factor reserves airflow room. For produce, an 80–90% fill range is practical because tight packing can block circulation and create warm pockets, especially near door shelves and vent outlets.
Why internal dimensions give better decisions
Internal measurements reflect what you can actually load. If you only know exterior sizes, wall thickness reduces storage by subtracting two walls on each dimension. Even a few centimeters per wall can noticeably change liters, especially on compact units. Measuring one shelf bay and a crisper zone improves accuracy for crate sizing; a 25–30 liter vented tote is a common benchmark for greens.
Freezer compartment capacity for garden preservation
Freezer space supports blanch-and-freeze workflows for peas, beans, and chopped greens. Usable freezer volume drops with baskets, ice makers, and vent housings, so apply obstruction loss realistically. When planning, remember packaging adds voids: rigid containers waste space compared with flat freezer bags stacked in uniform layers. A consistent stack height also helps maintain stable freezing performance.
Turning results into a weekly storage workflow
Use the usable liters result to set weekly intake limits. For example, allocate a portion for daily food, then reserve the remainder for produce crates. Track what fits by weight: many vegetables average 0.4–0.7 kg per liter depending on shape and moisture, while herbs are far lighter. Export CSV to compare multiple setups, and keep the PDF with your garden notes for quick decisions. Use seasonal notes to adjust fill factor for crates, and re-run calculations after rearranging shelves or bins today.
FAQs
1) What capacity should I target for heavy harvest weeks?
Start with the calculator’s usable liters. Reserve 30–40% for household food, then plan remaining space for harvest crates. If you harvest in one or two large picks, add extra headroom for airflow.
2) How do I choose an obstruction loss percentage?
Use 10–15% for simple shelving, 15–25% for heavy drawers and bulky fan housings, and higher if an ice maker occupies freezer space. Compare your layout to the examples, then refine after a test load.
3) What fill factor works best for fresh produce?
Most produce stores well at 80–90% fill because airflow stays consistent. If you use bins stateside or stack tight crates, choose the lower end. If you use ventilated containers, 90% can be acceptable.
4) Should I use internal or external dimensions?
Internal dimensions are best because they represent true loading space. Use external only when internal access is limited, and enter wall thickness. External measurements without thickness often overestimate storage noticeably.
5) Why does the freezer seem smaller than expected?
Freezers lose usable volume to baskets, evaporator covers, and vents. Packaging also wastes space. Use obstruction loss and a realistic fill factor, then consider switching to flatter packaging to improve stacking efficiency.
6) Can I compare multiple refrigerators or settings?
Yes. Run the calculator with each set of dimensions and planning factors, then download CSV for side-by-side comparison. Keep consistent obstruction and fill settings across tests to make the comparison fair.
Tip: For garden produce, plan extra space for airflow and crates.