What we have written on the cold chain102 / 154

For dried figs and raisins, storage is set by temperature, relative humidity and condensation. Above 25 °C syrup formation and fermentation begin, below 10 °C mite growth is inhibited.

Separate route, pricing unit, included work and variable charges clearly in the quote.

Plan daily pack cycles using actual cabinet, preparation-line and dispatch-time data.

Include exact model code, phase-change conditions, dimensions and conditioning method in the quote and order.

Under hard braking both the plate and the loaded container move forward. The plate is held in the container's own slot, the container on the vehicle's lashing points.

A water droplet alone does not prove a leak. Use location, timing, wash and packaging records to identify the source.

When product comes off warm and the packs have melted, the first reflex is to add more. Check first whether the packs were fully frozen, whether the container and product were cold, how often the lid opened and how well the container insulates.

Record the same product, container, conditioning and route conditions; do not confuse the result with catalogue conditions.

Shelves, packs and load layout can affect airflow. Measure product locations and follow model placement instructions.

Geometry alone does not determine duration or cooling rate. Measure with matched model data, load, mass and placement.

Check a new pack against the container model, cooling process and cleaning routine, not just its label. Run a controlled route trial before switching stock.

Match purchase, washing, freezing energy and loss records to actual uses. Compare supplier offers using the same period and assumptions.