Agricultural Field Calculators
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Potato Bulk Storage Calculator

Estimate stored tonnage for rectangular cellars and quonset buildings based on dimensions and pile height.

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Potato Bulk Storage Calculator

Calculate pile height from tonnage, or tonnage from pile height — for quonset or rectangular cellars.

Cellar Dimensions
Potato Settings
Solve For
Measured from floor to top of pile

Fill in the fields and press Calculate to see your results.

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Disclaimer — Storage capacity figures are estimates. Actual tonnage depends on pile or bin packing density, potato size, and storage conditions. Consult your storage facility specifications and a qualified agronomist for storage planning.

Frequently Asked Questions

Tonnage = (building volume in cu ft × fill factor) × bulk density (43 lbs/cu ft for Russet Burbank) ÷ 2,000. A 200×80 ft cellar at 14-ft pile: 200 × 80 × 14 × 43 ÷ 2,000 = 4,816 tons.
Russet Burbank bulk density is approximately 43 lbs per cubic foot (690 kg/m³) — the standard Columbia Basin value. High-specific-gravity varieties like Clearwater Russet pack slightly denser.
Most Columbia Basin cellars pile 14–18 feet. Fresh market Russet Burbank is commonly stored at 14–16 feet. Higher-SG processing varieties may pile slightly lower to reduce pressure bruise risk. Always consult your cellar engineer for structural limits.
1 short ton = 20 cwt (hundredweight). A yield of 500 cwt/acre = 25 tons/acre. Contracts use cwt; transportation and storage capacity calculations use tons. The calculator displays both units.
Processing and french fry Russet Burbank: 38–40°F (3.3–4.4°C) with 90–95% relative humidity. Chip variety potatoes: 50–55°F to prevent cold-induced sweetening. Fresh market: 40–45°F. All varieties benefit from curing at 50–55°F for 2 weeks post-harvest.
MyFarmCalc includes a Potato Bruise Risk Calculator that assesses blackspot and shatter bruise risk at harvest based on pulp temperature, specific gravity, cultivar (14 varieties), and vine kill timing — built specifically for Columbia Basin potato producers.

Fresh market and processing potatoes are typically held at 38–42°F (3–6°C) for long-term storage. Seed potatoes store well at 36–40°F. Temperatures below 36°F risk chilling injury; above 45°F accelerates sprouting and weight loss. Columbia Basin growers typically target 38–40°F for Russet Burbank processing potatoes.

Potatoes lose 3–8% of their weight over a typical 6–8 month storage season primarily through moisture loss (shrink). A well-managed modern storage holding 10,000 cwt in October may weigh 9,300–9,700 cwt by April. Shrink accelerates with higher temperatures, low humidity, or poor airflow.