SHIPPING FRESH PRODUCTS: PACKING INSTRUCTIONS
For the shipment of perishable products it is important to choose a packaging system that uses containers made of expanded insulating material (eg polystyrene), which have a thickness of between three and four centimeters. These must be thermostated by means of dry ice or refrigerant gel in quantities adequate to preserve the quality of the products for at least 72 hours in the case of national shipments. Before being used for shipments, the packaging must be studied and above all tested in order to guarantee resistance to mistreatment and shocks that could be suffered during transport.
Refrigerant gels ensure the maintenance of the cold chain during the handling, storage and transport of perishable products (eg fresh, frozen food) and in general for all goods subject to the directives (Legislative Decree 26 May 1997, n. 155 J “Implementation of directives 93/43 / CEE and 96/3 / CE concerning the hygiene of food products”).
Gels are available in two versions:
– Fresh Gel: for temperatures from 0 ° (fresh goods)
– Freeze Gel: for temperatures from –20 ° (frozen goods)
How to use:
The gel packs are frozen. If necessary, they are taken from them and placed together with the products in the packages to be sealed and shipped. The refrigerant gel can be stored in any freezer. The freezing time can vary from 1 to 3 hours depending on the freezer temperature. Once thawed, the product can be used over and over again.
Dry ice is carbon dioxide (CO2) in the solid state. Available in blocks or balls, it has a surface temperature of -78 ° C and must be handled with extreme care.
– high cooling capacity J equal to 150 kcal / kg, almost double that of natural ice J which allows maintaining low temperatures absorbing the heat of the external environment;
– during the transition from solid to gaseous state, carbon dioxide exerts a bacteriostatic and fungistatic action, slowing down the microbial proliferation;
– ability to leave no residue. Carbon dioxide, as a dry gas, tends to reduce the moisture content in the environment without leaving any liquid trace on the food.
HOW DO YOU PREPARE A PACKAGE FOR THE TRANSPORT OF FRESH FOOD?
– Take a container made of expanded insulating material (eg polystyrene) supplied with a cover and having a thickness between 4 and 6 cm;
– Insert the product in special plastic food containers and / or, in the case of meat / sausage / cheese, vacuum packed;
– Insert the item in point 2 into the polystyrene container, wrap it and cover it with dry ice and / or cooling gel in a suitable quantity.
– Fill in all the empty spaces inside the package with appropriate packaging material or newspaper to avoid movement of the product during transport;
– Close the container with the special cover and insert it into a shipping carton;
– Seal the cardboard with adhesive tape or other suitable materials.
INSTRUCTIONS FOR USING ISOTHERMAL PACKAGES AT A CONTROLLED TEMPERATURE:
These instructions are used to identify the correct dosage and the correct mode of activation of the cooling packs that must be inserted in the packaging designed for the transport of foodstuffs. For a correct dosage of refrigerating packets, you can use as reference the following indicative tables, which cross the delivery times (different depending on the destination), with the required temperature range.
The tables are differentiated for the summer and winter seasons. The tables refer to 500g refrigerating blocks. In case you want to use 250g rolls. it is sufficient to double the quantities.
|SUMMER – MAIN FOODS – BOX < 10 L|
|WINTER – MAIN FOODS – BOX < 10 L|
|SUMMER – MAIN FOODS – BOX 10-22 L|
|WINTER – MAIN FOODS – BOX 10-22 L|
|SUMMER – MAIN FOODS – BOX 22-31 L|
|WINTER – MAIN FOODS – BOX 22-31 L|
NB: if your company and / or the recipient of your order is in an area that is not very well served by the courier, the quantities of refrigerating gel must be increased to cope with the long transit times.
Do not deposit the refrigerant on the bottom of the pack as the cold air would not circulate freely Wrap sensitive products in two plastic bags or use absorbent material together with a plastic separator Avoid shipping perishable products over the weekend If you use dry ice, wrap the refrigerant with paper or place it in another box to slow down the speed of melting, ie avoiding the creation of empty spaces When using dry ice, do not seal the insulating inner container: exit holes are required to allow carbon dioxide gas to escape from the package
Isothermal containers and polystyrene boxes – how to pack the products:
The expanded polystyrene, due to its high coefficient of thermal insulation (lambda 0,032 wmk) and the excellent mechanical qualities, is an ideal material for making isothermal containers and packaging for food, pharmaceutical products, perishable organic products, delicate appliances, sophisticated electronic equipment, etc. These containers are able to protect from heat and cold, allowing products susceptible to thermal variations – in particular food and pharmaceutical products – to reach the consumer in perfect condition and maintain the original organoleptic properties.
SHIPMENTS OF FRESH OR FROZEN ITEMS
Whether it is frozen lasagna or chocolate, the quality of the insulating container is essential. Saving on packaging could result in the risk of breakage, poor thermal efficiency or dimensions not conforming to the shipment. A thick-walled polystyrene box will significantly reduce the amount of refrigerant needed and extend maintenance times.
We also recommend the use of dry ice for the shipment of frozen products, as it will be able to keep them during transport.
Dry ice keeps food frozen or fresh thanks to its very low temperature, replacing perfectly normal ice, with respect to which it has the benefit of not releasing any liquid and, consequently, humidity.
During the preparation of the packaging, take care to ensure the maximum possible adhesion between the dry ice and the product, also taking care to fill all the empty spaces with packing newspapers or polystyrene grains to avoid a more rapid sublimation of the dry ice. The sublimation speed will vary depending on the outside temperature, the air pressure and the insulating capacity of the packaging. The more dry ice is used, the longer it will be kept.
Depending on the quality of the insulating packaging, for a shipment of this type consider the use of 2.5 to 4.5 kg of dry ice every 24 hours. This will make it possible to preserve the state of the product even in containers with a capacity of 15 liters. For larger containers and multiple shipments, increase the amount of refrigerant considering the aforementioned proportion.