In mobile selling the cooler runs from a generator, a battery or an external socket, the door opens with every order, and going back to a depot for more stock mid-shift is rarely possible. To hold the cold under those conditions, the day's stock is split into two volumes: a working amount that is reached often and a reserve that stays shut all day.
A reserve kept in a pre-chilled insulated container still protects most of the load when the generator stops. The GEBHARDT Isotec TBX holds the cold chain for up to 24 hours with eutectic plates or dry ice; the container is pre-chilled for 12-20 hours and the plates need 15-21 hours to freeze through. That period applies to a container that stays closed, not to a cabinet opened for every customer.
- Measure the product's own temperature at shift start and after long stops; log air and product readings separately.
- Add time, product or lot, how long the door stayed open and any power interruption to the shift log.
- Reproduce your real break and power cut in a controlled trial; if the product ends outside its target temperature, hold the batch.
- Do not return unsold food to the reserve because it feels cold; the product procedure and the records decide.