Storage facilities

thumb|upright=1.3|Shelved record boxes of an archive

thumb|300px|Warehouse in South Jersey, a U.S. East Coast epicenter for [[logistics and warehouse construction, outside Philadelphia, where trucks deliver slabs of granite]] A warehouse is a building for storing goods. Warehouses are used by manufacturers, importers, exporters, wholesalers, transport businesses, customs, etc. For a warehouse to function efficiently, the facility must be properly slotted. They are usually large plain buildings, often in industrial parks on the outskirts of cities, towns, or villages.

walled, roofed structure for storing a vehicle or vehicles that may be part of or attached to a home ("attached garage"), or a separate outbuilding or shed ("detached garage")

thumb|Grain bins in [[Cashton, Wisconsin]] thumb|Grain elevators are composed of groups of grain silos, such as these at [[Port Giles, South Australia.]] thumb|Silos in Acatlán, Hidalgo|Acatlán, Hidalgo, Mexico

thumb|A contemporary kitchen pantry

storage room for wine, often dark and with near constant temperature and moisture

an industry in which storage space (such as rooms, lockers, containers, and/or outdoor space), also known as "storage units" is rented to tenants, usually on a short-term basis

building (having any form) where locomotives are housed, washed, serviced

room where the temperature is lowered, for example for food storage

storage and maintenance facility for buses; building where buses are housed, washed, serviced

type of railway track

thumb|A pastry larder at The Regency Town House in Hove. A marble-topped table and deep drawers which would have contained flour and sugar allowed pastry to be made away from the heat of the kitchen. A larder is a cool area for storing food prior to use. Originally, it was where raw meat was larded—covered in pig fat—to be preserved. This method slowed spoilage by sealing out air, bacteria, and moisture. In colder larders (4 °C/40 °F or lower), larded meat could last for months, while in warmer conditions, the fat turned rancid within weeks. By the 18th century, the term had expanded