Industrial cold storages are divided into three main parts: 1) short-term or temporary cold storages 2) long-term cold storages 3) freezing cold storages, in short-term and long-term cold storages and above freezing point, but in Freezing cold rooms are kept at temperatures between -12 and -23 degrees Celsius (temperatures of -18 degrees Celsius are used more often). Short-term or temporary storage is usually by gradually introducing the product and changing it quickly, and depending on the type of product, the storage time varies from one to two days to a week and rarely exceeds 15 days.

Long-term storage is done in commercial storage warehouses (public cold storage). In this case, the storage time of the product depends on the type and condition of the product input. The storage time of the product in these cold stores varies from seven to ten days for some sensitive products such as tomatoes, garam and up to six or eight months for resistant products such as onions and some smoked meats.

If perishable food is stored for a long time, it should be frozen and placed in a freezer. Some fresh products such as tomatoes will spoil if frozen, so they should not be frozen. For long-term storage of such products, other methods should be used.