Adding a refrigeration unit to a panel van and carrying chilled goods in eutectic containers create different vehicle and work setups. Do not assume one always offers more space or payload; verify conversion dimensions and vehicle limits from the quote and vehicle documents.
On the same representative route, record usable interior space, net load from vehicle weighing, loading time, stop count and total trip duration for both setups. For containers, document that plates were prepared according to maker instructions and loading was consistent.
Track product temperature through the route using the same method and compare it with your food-safety plan's limits. Container performance depends on trip length, load and openings; a technical data sheet does not replace field measurement.
Test days with different stops and load volumes as separate conditions. Then compare conversion, container and equipment costs against actual net load and cost per route.
