Clotted cream, rice pudding and milk pudding sell on their surface, so in this group the cold chain has to carry the product without spoiling that surface as well as keep it safe. For clotted cream the limit is written down: the Turkish Food Codex Communiqué on Cream and Clotted Cream (2025/18, Article 14) requires a temperature of 4 °C at most during transport, storage and supply to the consumer. For rice pudding and milk pudding the storage condition on the label applies.
Damage comes in three ways. In an open container, bends and braking pile the product to one side, vibration strains the gel structure, and condensation is vapour rising to the lid and dripping back to mark the surface. To reduce condensation, the product goes into the shipping container once it has cooled to target, not hot.
Inside the container, trays sit level with a shelf between them and are never stacked directly; clotted cream travels in a single layer so nothing presses on top. A eutectic plate must not touch the product, because contact leaves freeze marks on the surface. The container is filled completely, since empty space means movement on the road.
In urban distribution many stops mean the lid opens often, and every opening brings both heat and condensation; moving the round outside the hot hours can beat changing equipment. Send your tray dimensions and Aris Makina will work out the shelf count and spacing for the GEBHARDT container with you.
