Transport of fresh and perishable food products
Finally the transport and maintenance of the cold chain, is no longer a problem. The use of adequate equipment is part of food safety and must be considered by all companies. Fresh fruits and vegetable fresh food products
The cooling units are easily installed in vehicles not equipped of any category directly to the battery and have a half-off autonomy that varies from 4 to 10 hours depending on the model and in relation to the outside temperature.
One or more cells connected to each other allow to obtain rooms for the preservation, refrigeration or pre-cooling of products, mainly food. The structure can be fixed or mobile and, inside, it may require a controlled atmosphere, in which a stable and pre-established temperature must be maintained. This guarantees the healthiness of fresh food products, such as fresh fruit and vegetables.
According to HACCP rules
Temperatures should be measured at regular intervals with a thermometer. All according to a specific plan for each company and registered on refrigerator registration forms that include brand, model and ideal temperature. The documentation on the recording of temperatures must be scrupulously kept for the prescribed times. fresh food products
HACCP must also specify which maintenance measures must be used to intervene, in the event that the temperature controls show atypical rises or a general malfunction of the equipment. The transport of foodstuffs is fully part of food safety, often also managed internally in companies where food and drinks are supplied to employees.
Tailor-made solutions are also developed to build together the solution that best suits your needs.
Ideal for all movements of fresh and perishable food products.
Foods referred to as “perishable goods“, i.e. foods with a low shelf life or no added preservatives, include:
- All dairy products (drinking milk, pasteurized, butter, cheese);
- Sandwiches and sandwiches
- Yogurt to drink and spoon
- Frozen meat;
- Fresh meats or cured meats;
- Fresh fruits and vegetables;
- Homemade or fresh pasta;
- Fish products;
While the “Non-perishable” ones include all products with long storage periods at room temperature or in suboptimal weather conditions, including:
- Melted butter;
- Salt, vinegar and sugar;
- Pasta, rice (not fresh);
- Canned food and dried legumes;
- Alcohol, carbonated drinks.
More details can be found in the HACCP manuals and directly on the WEB. Italy has adopted the A.T.P. system. integrating it into the aforementioned manuals that regulate the preservation of fresh and perishable food products.
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