What we have written on the cold chain140 / 154

Compare transport options by logging product temperature, stops, energy, and workflow under the same load and route conditions.

When a customer requests carbon data, clarify the boundary and method first. Record fleet fuel, purchased energy and value-chain items separately.

Five names circulate for one container. What decides the choice is the size and depth of the GN tray inside, which no name tells you.

Do not raise heat or pressure by assumption. Manage manufacturer limits, cleaning checks, drying and damage records together.

Separate plates per container from the total plate pool. Combine the thermal assessment for your load and route with return and freezing schedules.

Do not assume every container needs a HACCP certificate. Prepare material, use, cleaning and record evidence for the audit scope.

Most cut flowers travel at 0-1 °C and high humidity, chilling-sensitive tropicals above 10 °C. Ethylene, condensation and box layout shape vase life as much as temperature does.

Appearance, weight or one brief test cannot prove insulation. Confirm the model, inspect the lid and compare measurements under matched conditions.

Harvested produce respires and gives off heat and water vapour. In choosing a crate, airflow comes first, then stacking, cleaning and the empty return.

A price tag alone does not show the break-even. Compare full rental and ownership costs for the same use, period and service.

Do not decide on a separate cabinet from trip count alone. Record model preparation time, freezer load and time between trips.

Measuring range, sensor placement, how the data comes out and periodic verification: these four decide whether a recorder is useful.