Food service and central kitchens

Food-service distribution differs from retail delivery in one important way: the route repeats daily, the same way, at the same time. That makes it predictable, and predictability is what lets you size the equipment correctly instead of over-buying.

The daily duty cycle

A typical central-kitchen route is 1–3 hours, 10–30 stops, with prepared food loaded at 0–4°C and delivered before it exceeds 8°C. Because the route is identical every day, you can measure it: log the box temperature at the first and last stop for a week and you will know exactly what capacity you need.

Configuration that suits it

• Box — HG-580L 460L for small store networks, SR-C05 1000L or FP05 1310L for larger ones.
• Voltage — 24V/48V from the vehicle; a battery pack only pays off if the route exceeds the vehicle runtime.
• Multi-temperature — if you carry both chilled and frozen in one run, use two boxes rather than one compromised setting. A single box set to a middle temperature keeps nothing at the right temperature.