Dairy and cheese
Short shelf life, daily rounds and a band that is closed at both ends.
Dairy runs on a narrow band and a short calendar. Product moves daily, the shelf life is counted in days, and the customer notices the difference before any measuring device does. The band is closed at both ends: warming shortens life, and freezing ruins texture in yoghurt, cream and fresh cheese.
Why the lower end matters
In a reefer the cold air blows from one point and the pallet nearest the evaporator can drop below the target. In a container the same mistake is made with the wrong plate: a deep-freeze plate under a chilled load freezes the edge of the goods. The plate regime is therefore chosen for the product, not for the season.
The daily round
Dairy distribution means many drops and early hours: shops before opening, bakeries and cafes at dawn, wholesale in between. Every one of those stops opens a door. Holding the cold inside the box keeps the twentieth drop as cold as the first, which is exactly what a short-shelf-life product needs.
Returns and crate hygiene
Dairy rounds carry crates back as well as out. Crates and containers that return dirty become a hygiene problem and a cost line at once; a washing cycle planned together with the container rotation keeps both under control.
Equipment
GEBHARDT Isotec TBX containers in the 0…+2 °C regime with matching eutectic plates; pallet-based cheese containers for maturing and bulk movement; roll containers for in-store handling. Tell us the daily volume, the number of drops and the target band and we will set the size and plate regime with you.
Frequently asked questions
Can dairy freeze inside the container?
It can if the wrong plate regime is chosen. In a container run on the chilled regime the aim is to hold 0…+2 °C, and a deep-freeze plate is not suitable for that. Send us the product list and we will set the plate regime with you.
How many containers does a dairy round with two trips a day need?
At least two sets: one on the road, one in preparation. That is also when the plates refreeze, with a recommended pre-cooling time of 12-20 hours. Tell us how many rounds you run and we will work out the sets and the freezing-rack capacity.
What is used for cheese maturing and bulk movement?
Pallet-based cheese containers are used for this; their stackable construction saves space in the store and in the vehicle. Send us your volume and stacking layout and we will pick the right type with you.