THE RIGHT MANAGEMENT OF THE COLD CHAIN

a.k.a. HOW TO CHOSE THE RIGHT ISOTHERMAL CONTAINER....

The transport of frozen foodstuff is one of the cornerstones as well as one of the most critical in the logistics of perishable products.

Frozen foodstuff must be kept at -18°C or less while fresh products between 0°C and +4°C, that is slightly over the freezing point: this keeps their organoleptic features and their shelf-life.

When transport is on road, often this is on special vehicles which comply with the ATP norms for their refrigerated space.

Using isothermal containers is an opportunity that can be enjoyed by the logistics operators, the food companies and the retail market, so that they can optimize their logistic operations, to work in full safety and often obtain significant reduction of costs, since they can carry on the same vehicle different products at different temperatures.

The choice of an isothermal container must take into account several elements, which lead to to the main factor: keeping the temperature (thermal isolation).

Basic features to keep in mind are:

A monobloc plastic body vs. assembled panels plus welded external elements

Absence vs presence of thermal bridges

The quality of elements such as hinges, locks, pallett or wheel base: stainless steel vs. iron

Reinforcing elements inside the structure which may grant more sturdiness and working life even in the harshest conditions. (constant thermal and mechanical stress)

Absence of external elements which may detach, endangering the safety of workers

Dimensions of each model of container which better applies to the optimisation of loads, so to avoid troibles while loading and unloading.

Very important is the lock system which must not outcast the surface so that it does not harm the workers