Meat, poultry and deli

Meat punishes delay faster than most foods. Every cut multiplies the surface exposed to air, so minced and sliced products warm quicker than a whole carcass, and the clock that matters starts at the packing table rather than at the loading dock.

Two separate regimes, one vehicle

Butchery rounds usually carry fresh and frozen at once: chilled cuts for the counter, frozen boxes for the freezer. In a single-temperature body one of the two always loses. Separate containers hold separate regimes on the same trip, which is why butcher and deli distribution moves to boxes earlier than other food segments.

Drip, hygiene and the crate

Meat carriage is also a cleaning problem. Surfaces that touch food have to be cleanable and, where necessary, disinfectable; drip must not travel between products. Carrying goods in closed crates inside the container keeps that boundary clear and makes washing a routine rather than a rescue operation.

Frozen and the record

For quick-frozen products the figure is -18 °C or lower at every point, with a brief rise of at most 3 °C allowed only in transport, distribution and the retail cabinet. Recording ambient temperature with date and time during carriage, and keeping those records, is a separate requirement. Whichever technology carries the goods, the file is the same.

Equipment

GEBHARDT Isotec TBX containers with plate regimes for chilled and deep-freeze work, intermediate shelves and plate rails, stainless drip trays where meltwater has to be collected, and freezing racks that take plates down to the core. Send us your daily volumes and route and we will pick the sizes together.