Built structures
Plant-based cultured cheese fermentation cabinet
An enclosed cabinet for culturing cashew and other nut-based cheese alternatives with lactic acid bacteria and, for bloomy-rind styles, mould cultures.
Equipment
626 sourced equipment pages: vessels, tools, appliances and built structures.
Everything
Equipment
Dosa and idli batter incubator
A warm, sheltered spot or closed box used to ferment rice and black gram batter overnight for idli and dosa, where the kitchen runs cool.
Equipment
Screened shade drying herb cabinet
A mesh-fronted cupboard, or a stack of food-suitable trays, that dries herbs and leaves in shade out of rain and direct sun. It needs no heater; a low-power fan is an optional add-on.
Built structures
Charque drying rails (varales)
Open wooden rails in a sunny, ventilated yard, on which salted beef sheets for charque are hung in the air and sun. The rails are a Latin American premises arrangement that the FAO describes in its meat-processing guidelines.
Built structures
Modular washable biltong cabinet
A rigid frame holding removable food-suitable panels and rails, with the fan, sensor and any heater as separate serviceable modules, for drying biltong.
Built structures
Heat-assisted biltong cabinet
The same ventilated cabinet compared with and without a low source of heat: a lamp, a rated enclosed heater, or no heat at all, judged by measured humidity and temperature.
Built structures
Hanging rack and drainage retrofit
Removable washable bars, hooks, mats and a drip tray with an accessible condensate route, added to an existing food cabinet to make it cleanable and serviceable.
Equipment
Food-grade tote with low-voltage extraction fan
A washable food-grade tote with removable rails, insect screens, a drip tray and a low-voltage extraction fan, a simple dryer for biltong that avoids rebuilding a refrigerator.
Equipment
External conditioning module for a food cabinet
A cleanable air circuit that keeps the humidifier, dehumidifier and mains electrics outside the food zone, joined to the cabinet through a purpose-designed port or collar.
Equipment
Sensor validation and commissioning kit
A reference thermometer and hygrometer, data logger and repeatable non-food loads used to map a food chamber before any food goes in.
Equipment
Dehumidification module for a food chamber
A method for sizing a dehumidifier for a food chamber from water removed per day at the working temperature and humidity, not from a warm-room headline rating.
Equipment
Dehumidifying cabinet dryer
A recirculating drying cabinet that removes moisture from its own air in a separate stage and drains the water away. The sources do not establish how well such a cabinet performs at food-drying conditions.
Equipment
Passive water tray moisture module
A cleanable open water reservoir with variable exposed surface, used as a passive moisture source for a food chamber, compared with an active humidifier.
Built structures
Beer, cider and wine fermentation fridge
A refrigerator fitted with a heater and a temperature controller, used to hold beer, cider and wine ferments at the range each yeast needs.
Built structures
Vinegar fermentation cabinet
A closed cabinet held near 20 to 30 C for vinegar making, where acetic acid bacteria convert ethanol to acetic acid in the presence of oxygen.
Built structures
Kombucha and jun warming enclosure
A clean cupboard around breathable vessels, with a gentle external heat source, used to warm kombucha and jun during primary fermentation.
Equipment
Modular heated tray dryer
A cleanable insulated cabinet with removable food-suitable trays, a guarded heater and a fan duct. The design is documented as a proposal and has not been tested as a unit.
Equipment
Sweet potato curing cabinet
A small enclosure that holds freshly harvested sweet potatoes at high heat and humidity for about a week so the skins harden and wounds heal, before they move to a cooler store.
Built structures
Raised fish-drying rack with removable trays (Burundi)
A metal-frame rack set on concrete footings, with removable hardwood trays under mesh, raises fish above the ground for air-drying. The design was promoted in Burundi and documented by FAO in 2014.
Equipment
A measured dehydrator retrofit
A way to add independent temperature logging to an existing food dehydrator without changing its built-in controls or protections. It is a monitoring method, not a rewiring plan.
Built structures
Kimchi fermentation and storage refrigerator
An ordinary refrigerator or cooler set aside for kimchi, used to stage fermentation and then hold the finished kimchi cold.
Built structures
Dedicated cold fridge for dry-ageing beef
A cold fridge kept only for dry-ageing beef, held at 1 to 3 C with controlled humidity, airflow and handling, so that the meat ages without spoiling.
Equipment
Black garlic ageing cabinet
A heated, humidity-controlled cabinet for holding whole garlic at high temperature and humidity while it darkens into black garlic. The change is browning chemistry, not live fermentation.
Built structures
Two-chamber small production workflow for dry sausage
A small workflow with a warm fermentation chamber and a separate drying chamber, so that batches move from one to the other on a regular cycle.
Equipment
Climate-adaptive biltong cabinet for damp conditions
A proposed biltong cabinet that controls air intake, exhaust and recirculation so drying can respond to damp outside air. It is a documented design, not a tested unit.
Built structures
Single chamber for sausage fermentation and drying
One converted fridge used in sequence for fermenting and then drying sausage, with its temperature and humidity settings changed between the two stages.
Built structures
Warm sausage fermentation incubator
A warm, humid incubator kept apart from the drying fridge, where fermented sausage is held through its fast-culture stage before moving to drying.
Built structures
Sausage drying cabinet after fermentation
A cabinet that dries fermented sausage after the fermentation stage, with humidity removal, airflow and temperature control, once the product has reached its safe fermented state.
Built structures
Dedicated whole-muscle charcuterie fridge
A refrigerator set aside for curing whole cuts of meat, held at a cool curing temperature and humidity under an external controller with airflow and hanging space.
Built structures
Cellar cheese cabinet with controlled supplementation
A cabinet in a cellar that adds controlled cooling, humidity and airflow when the cellar alone is too warm or too dry for cheese ripening.
Built structures
Upright freezer converted to a curing chamber
An upright freezer run warmer than its own thermostat under an external controller, with separate humidity control and airflow, for curing and ageing food.
Built structures
Kakigoya persimmon drying hut
A wooden hut attached to a house in Shimane Prefecture, Japan, where persimmons are hung in the sun and wind and then dried indoors for hoshigaki.
Built structures
Fermented vegetable crock and jar cupboard
A home cupboard used as a quiet, room-temperature chamber for crocks and jars of lacto-fermented vegetables such as sauerkraut.
Built structures
Walk-in cheese cave
A small insulated room for ripening cheese, kept cool and humid by a cooling system that must be engineered for the room. Commercial controllers show that a window air conditioner can be made to cool below its normal limit.
Equipment
Solar-biomass hybrid cabinet dryer
A cabinet dryer that takes its heat from a flat-plate solar collector by day and from a separate biomass stove when the sun is not enough, with the stove's flue kept apart from the drying air.
Built structures
Chest freezer converted to a cool chamber
A chest freezer fitted with an external controller, probe and humidity management so that it holds food at cool curing and ageing temperatures instead of freezing.
Built structures · Place
Lower Yangtze nut-storage pits (Hemudu)
At Hemudu in Yuyao, Zhejiang, later Neolithic pits held stored acorns. Archaeologists describe profiles from straight-sided to bell-shaped, while cautioning that excavated outlines may be truncated.
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Built structures · Place
Seokbinggo (Korean stone icehouse)
Gyeongju Seokbinggo is a Joseon-era semi-subterranean stone ice store at Wolseong in Gyeongju, Korea. The surviving stone structure dates to 1738 and was moved to its present site four years later.
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Built structures
La Vera pepper-drying secadero
The traditional two-level pepper-drying building used for Pimentón de la Vera puts a wooden drying floor above an oak or holm-oak hearth, with heat and smoke rising through the peppers.
Built structures
Purépecha troje
A Purépecha troje is a timber household dwelling with a raised loft for grain and seeds. Its portal, room and tapanco combine family life, food work and storage in a single structure.
Built structures · Place
Metsovo dairy smoking facility
The Baron Tossizza Foundation’s Metsovo cheese factory combines cheesemaking and ripening, with Metsovone smoked after its maturation. Sources document the room used for ripening but not the smoking chamber’s design.
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Built structures · Place
Pohnpei stone-lined breadfruit pit
An archaeological look at probable breadfruit-fermentation pits on Temwen Island, where shallow depressions and mostly buried basalt cobbles preserve evidence of Pohnpeian food technology.
Show on mapBuilt structures
Whata (raised storage platform)
Whata are raised Māori food-storage platforms or stages. Sources describe temporary storage and drying, while recorded forms and terminology vary.
Built structures
Borno and Yobe underground grain pits
A 2007 survey reports underground grain pits in Nigeria’s Sudan Savanna, especially Borno and Yobe. It describes lined pits storing threshed millet, sorghum and cowpea.
Built structures · Place
Korpela farm riihi (Hankasalmi)
The small Korpela farm riihi, dated to the 1840s, combined a heated grain-drying and threshing room with an annex for straw and chaff.
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Built structures
Kimchi-gwang (Korean kimchi storehouse)
A Kimchi-gwang is a small storehouse built over buried kimchi jars. Korean references describe a framed, thatch-roofed shelter with a tight side entrance, mainly in Gyeonggi-do.
Built structures
Hákarl pit, perforated box and drying shed
Historical hákarl pits were covered gravel features near Iceland's coast; later production uses draining containers and a separate outdoor drying stage. Sources describe varied practice, not one standard plan.
Built structures · Place
Mount Vernon ice house
George Washington’s Mount Vernon ice house stored winter-cut Potomac ice in a hillside dry well for use in warmer months. The official description and 1798 estate inventory give distinct details of its form.
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Built structures
Shuwa pit (Oman)
Omani Shuwa uses a ground-built Tannur: a stone-lined pit heated with wood, where palm-fiber parcels are lowered for long cooking. Sources do not establish one measured design.
Built structures
Strong-aroma baijiu fermentation pit
A below-floor, mud-lined fermentation chamber used in Chinese strong-aroma baijiu production. Its grain mash ferments in contact with the chamber’s microbial pit mud; shape and pit ecology vary among cellars.