The right box depends on what you carry and how cold it has to stay. These five sectors cover most of what our equipment does.
Fresh food and group-buying delivery
0–10°C, high door-opening frequency, many short stops. This is the hardest duty cycle for a cold box, and the one most of our boxes are specified for.
Frozen food and ice cream
-18°C is not a single requirement. Ice cream and deep-frozen seafood need different margins from frozen meat, and the pull-down time is as important as the holding temperature.
Medical and pharmacy cold chain
2–8°C is the easy part. Validation, temperature records and backup power are what decide whether a medical cold chain actually passes audit.
Food service and central kitchens
A central kitchen distributes to stores that all need the delivery before service starts. The route is fixed, the timing is tight and the boxes run every single day.
Seafood and fish markets
Salt water, rough handling and a box that gets hosed down every night. Seafood is the application that punishes a cold box fastest.
Not sure which configuration fits your sector?
Tell us what you carry and how cold it has to stay. We will point you at a model — and say so if a different approach would serve you better.