Fresh seafood and fish
Having your temperature & humidity sensitive goods arrive in ‘as sent’ condition is critical to the business needs of our Customers.
Fish is a highly perishable food.The best quality fish is that frozen by a rapid freezing process, the more vitamins and flavour it will retain. Continuous, stable temperature control is required during transport. When the temperature is higher than -10℃, the fish starts to spoil. If the ice has started to melt. This is for food safety and needs to be re-tested before it can be eaten.
The transportation requirements of fish are more stringent than that of meat. The requirements for temperature continuity and process control are more pronounced.
Transporting fresh fish products
Fresh meat products are transported with trucks from the slaughterhouse to the retailers and the super market.To guarantee a healthy fresh product, the time of transportation from producer to consumer must be as short as possible. Not only time is important to guarantee a fresh product.
The following actions are further taken to ensure food safety during the transportation of fresh meat products:
- Before transportation poultry meat should be and kept at temperatures below 0˚C or 36˚F.
- Temperature detection and automatic temperature control
- Electronic door switches can also be utilized to save on fuel costs.
- Sterilizing function, inhibiting the number of bacteria, the object is healthier. (Optional)
- The bottoming temperature can be adjusted to prevent the cargo from frostbite.
WHAT MODEL UNIT IS RIGHT FOR YOU?
BOX SIZE/DRIVE MODE GUIDE 0°C CONSTANT TEMPERATURE*
*Above reference assumes 3” of insulation for 35°F (2°C); ten door openings per delivery day; box dimensions of 96”W and 96”H on trucks 10’ and over in length.
*Bottoming temperature: the set temperature is 4°C, and the bottoming temperature facility is 2°C. When the temperature in the box is higher than 4°C, the cooler starts to work; when the temperature in the box is as low as 2°C, the cooler reduces its power, and when the temperature is constant at 2°C, the cooler stops working.
Transporting frozen fish products
For frozen meat, the storage temperature should be controlled between -18°C and -22°C: under normal circumstances, meat products can be prevented from oxidation below -18°C, and the low temperature below -23°C can double the refrigeration time. Cold chain logistics can slow down the decomposition of enzymes in meat, slow down oxidation, and inhibit the growth and reproduction of microorganisms, so that meat food can be kept fresh to the greatest extent and for the longest time, and it can still be kept as it is for a long period of time after the product is produced.
- Before transportation poultry meat should be and kept at temperatures below -18˚C(18˚F) or -22˚C(14˚F).
- Temperature detection and automatic temperature control
- Electronic door switches can also be utilized to save on fuel costs.
- Sterilizing function, inhibiting the number of bacteria, the object is healthier. (Optional)
WHAT MODEL UNIT IS RIGHT FOR YOU?
BOX SIZE/DRIVE MODE GUIDE -18°C OR -23°C CONSTANT TEMPERATURE*
*Above reference assumes 3” of insulation for 0°F(-18°C) and 4” for -20°F(-29°C); ten door openings per delivery day; box dimensions of 96”W and 96”H on trucks 10’ and over in length.