Tag: <span>refrigeration</span>

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Whether natural or man made, no region is immune from the potential for disaster. Tornado, earthquake, hurricane, winter storm or terror attack are just a few examples of emergencies that could necessitate the need to have an emergency food supply and emergency water supply on hand. During these emergencies you may not have access to electricity, gas, food or water. By planning ahead now and putting together an emergency food supply and emergency water supply, you will have the food and water that your family needs during a crisis.

FEMA and the American Red Cross recommend a minimum two-week supply of food and water should be stored for use in case of emergency. I would recommend at least double that amount as the minimum and ideally a one year supply. And yet I understand the recommendation because most people don’t have any emergency food supply or emergency water supply at all. So where should you begin?

First, don’t get overwhelmed. None of us began our food storage programs with everything all at once. It may take some time to build up your emergency food supply. You can start with canned goods, food bars, dried fruits and dry mixes that don’t require any refrigeration. Try to stock foods that your family normally enjoys eating as this will lift morale in an otherwise stressful time. As you put together foods take into account any allergies or special diets and the ages of the people whom you will be feeding.

As you begin storing your emergency food supply set up a rotation based on the expiration dates of the various foods. Store the oldest foods in front so they can be used before they expire. As you add new supplies be sure to put them in back, behind the older supplies so the rotation stays in order. Take care to use storage containers that are air-tight and offer protection from pests.

An alternative to storing canned goods, food bars, dried fruits and dry mixes that oftentimes only last six months to a year and must be constantly rotated is to purchase an emergency food supply that is freeze-dried. These freeze-dried meals require no refrigeration, are lightweight and come packaged in re-sealable pouches that are stored in plastic buckets that are constructed to stack on top of each other for compact food storage. These emergency food supplies have a 20 year shelf life and are available in sizes that will last an adult from one-week to one year or more, depending on your need. Freeze dried meals offer a wide variety of foods so you don’t get tired of eating the same thing for every meal. All you usually need to prepare these foods is water. An emergency food supply of freeze-dried meals is my first choice because I don’t have to remember to constantly rotate foods in and out of the storage area.

Your emergency food supply storage area should be a cool, dry and preferably dark. Take into account the type of disaster that may be most likely to befall your area when choosing a storage area. For instance if tornadoes are prevalent in your region you probably don’t want your emergency food supply to be stored in the upper floor of your home if it can be avoided as that is an area that is more likely to suffer damage and thus loss of your food supply. Likewise you wouldn’t want it in a damp basement either. In some circumstances it may be wise to have more than one storage location so if one is lost another may be accessible.

Though we may think about and discuss emergency food supplies more often, emergency water may actually be more important. Most of us would survive longer with no food than we would with no water. While you can store properly treated water in your own sanitized water storage containers it is recommended that you replace it every six months. Again my preference would be to purchase water. There are two options here. You can either buy regular bottled water, which usually lasts for about a year or you can buy emergency water that is specially packaged to last for 5 years and meant specifically for disaster preparedness. Either way you’ll want to be mindful of the expiration date but the emergency water will be packaged to keep for a longer period of time. Whichever way you choose to supply water, it’s important to have at least a gallon per person per day. The average person should drink at least a half-gallon of water per day. Under some circumstances you may need to drink more than a half-gallon of water per day. If you drink a half-gallon the other half-gallon can be used for cooking or hygiene, etc.

You will also need a way to cook during a disaster. I prefer to have a propane camp stove available for emergency food preparation. Please note that a camp stove should never be used indoors. A simple camp stove is small, easy to use and will accommodate most cookware. Don’t forget to have a supply of propane fuel bottles stored with your camp stove.

Preparing an emergency food supply for your family is very important and could have a significant impact on the outcome should disaster strike. And though it does require some attention to detail it doesn’t have to be hard or overwhelming.

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Source by Troy See

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This statistic as published by the Environmental Protection Agency (EPA) is staggering. The energy wasted is due to inefficiencies primarily in the mechanical, electrical and plumbing systems (MEP). If your business is in manufacturing the energy wasted can be significantly more due to the waste heat generated which is often exhausted to the atmosphere. Facilities that operate 24/7/365 such as resort hotels, hospitals, municipalities, institutions, etc., can have a tremendous energy spend as well.

That is why a 15-Step, staged Comprehensive Energy Efficiency Process is recommended to maximize results. Similar to the approach as recommended by the EPA’s Energy Star Program which accounts for the interactions of all the energy flows in a facility. Each stage includes changes that will affect the upgrades performed in subsequent stages, thus setting the overall process up for the greatest energy and cost savings possible. Perfect examples are how the lighting affects the heating, ventilation, air-conditioning, refrigeration (HVAC&R) load and how natural light affects the lighting and HVAC&R systems. How improper ventilation affects work productivity, heating, cooling and motor efficiency.

How Air Infiltration affects the HVAC systems.

The 15-step Program is tailored for the client that has an energy intensive facility and is seeking cost-effective solutions as to how to reduce their energy spend and wants to take action. A client can expect 10-40% in energy reduction after the strategies are implemented. Keep in mind this is year after year savings.

How do you as a business owner or a non-profit address the issue without breaking the bank. There are many cost-effective energy waste reduction strategies that can be implemented. In some cases, there are no-cost energy conservation measures (ECM) and low-cost energy efficiency measures (EEM) that can be implemented immediately that will reduce your energy use. In other cases, there are modifications, upgrades, operational and optimization strategies that will improve the efficiency of the mechanical, electrical and plumbing systems (MEP) and the building envelope.

Every commercial building can use a re-commissioning process to unlock the energy saving potential. Commissioning is essentially a tune up of the major energy consuming systems. E.G. HVAC system, refrigeration, electrical, water heating and other mechanical equipment. However, energy intensive industries will benefit most. Whereas, the mechanical systems rarely shut down because of clientele, production or necessity.

As a business or entity, if you identify as a high energy user, one can benefit from comprehensive energy reduction. Find a professional that is qualified and passionate about energy waste reduction and committed to achieve the best results for their clients.

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Source by Dave Borgaro

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Compressors are machines that compress air or gas. Compression is achieved through the reduction of the volume that the gas (or air) occupies. As a side effect of the minimization of volume, the temperature of air or gas increases.

The higher the compression ratio, the higher the temperature tends to rise. However, compressor manufacturers do take this into consideration. The problem is resolved by compressing on a per-stage basis and simultaneously cooling the gas.

There are many compressor types. Different compressor types achieve different compression ratios. Moreover, the horsepower that different compressors can achieve varies from 1 to 2 HP (Horsepower), up to a few thousand HP. Some compressors require oil in order to operate while others do not.

The most important compressor designs are listed below.

Reciprocating compressors are equipped with a crankshaft, which drives the pistons. They are commonly found in versions that produce 5 to 30 HP. However, larger ones used for industrial purposes can produce up to 1,000 HP.

Centrifugal compressors are used for heavy industrial purposes. Centrifugal compressors produce from ~100 HP up to a few thousand HP. They are usually stationary, and one of their applications is small gas turbine engines.

Rotary screw compressors are compressors aimed at commercial use. Their horsepower varies from 5 to 500 HP, and they are usually employed as superchargers in automobile engines.

Diagonal/Mixed-flow compressors are similar to centrifugal compressors except for some technical characteristics.

Axial-flow compressors are mostly used in large gas-turbine engines.

Scroll compressors are not as efficient as rotary screw compressors. They can be found as superchargers in automotives.

Along with the uses listed above, compressors are used in fields such as jet engines, refrigeration, medicine manufacturing, SCUBA diving, turbochargers, submarines, and air conditioning.

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Source by Thomas Morva

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What is Catering Equipment?

‘Catering Equipment’ is a pretty loose term these days. Obviously the definition of catering equipment would be something along the lines of “equipment used in the food catering industry”. What is classed as the ‘catering industry’ these days isn’t so clear now though.

The types of equipment under the ‘catering equipment’ umbrella vary from Refrigeration, Ovens and Cooking Equipment right through to tableware, cutlery and utensils. Many catering equipment suppliers tend to specialise in a certain area such as refrigeration or crockery, whereas others try to cover all requirements with massive ranges of equipment in stock.

Who needs Catering Equipment?

The users of catering equipment are as varied as the equipment itself. Buyers can range from local authorities, hospitals and countrywide restaurant chains, down to domestic cooks catering for families and dinner parties.

Some of the main sectors requiring catering equipment could be grouped as; restaurants, pubs, bars, takeaways, caterers, local authorities, hospitals and schools. This is by no means a definitive list though; most businesses need catering equipment of some description even if it is just a tea trolley and mugs for an office.

Who makes Catering Equipment?

Catering equipment is produced all over the world. Some niche equipment is made to order in small workshops whereas other equipment is mass produced in factories and distributed throughout the world.

As in any industry, manufacturers produce equipment in varying degrees of quality and price. Much fabrication type equipment is now sourced from the likes of China, this has greatly reduced the price of equipment. Be sure to buy from reputable dealers as although bargains can be had, quality can sometimes be reflected in the price.

Some of the big names in the UK catering equipment industry are Parry, Imperial, Sunnex, Robot Coupe, Dualit, Blue Seal, Mondeal, Newscan and CRC.

Who sells it?

Traditionally catering equipment has usually been sold by local dealers with warehouses and showrooms in trading and industrial estates. Salesmen are always on hand to show off products and give advice. This type of setup tends to have high overheads though, salesmen, warehouses and showrooms all cost money.

The solution many found to these expensive overheads was selling by auction. This method was often used for both new and second hand catering equipment. With this type of buying warranties were often an issue. Second hand and B-grade catering equipment was sold as seen, good prices could often be had but no guarantees could be made to the life of a product.

Now the massively expanding outlet for catering equipment is online. This type of selling reduces cost greatly, the need for showrooms and moving equipment to and from auctions is removed. These savings are reflected in online prices, catering equipment can now be bought new online for almost second hand prices, with the security of guarantees and warranties.

Constantly improving transport networks mean location almost becomes irrelevant. Overnight deliveries can be made nationwide and foreign buyers can even take advantage of attractive exchange rates.

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Source by Geoff Kennedy

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Accordingly, there has been a wide range of commercial kitchen equipment products viz., commercial refrigeration, chapati making a machine, pantry, display counters, storage compartments. There will also be leaps and bounds of improvement in Bar Equipment. As we all know there has been a new technology used for washing dishes i.e., dishwashing equipment. If we take for example Bakery and Confectionery there will be equipment made with high-grade materials for food display counter and the glass display counter and more which are highly in demand. These types of equipment are made with high-grade raw materials and with a use of high-technology end machines.

The kitchen equipment varieties do not have the limit as the customers have extensive ideas which are required to improve the environment of the kitchen for the safety of the master chefs and their staffs. So, accordingly, there will be new equipment in the market regularly, which will ease out the difficulties of the faced in the kitchen. The products are acknowledged for their specifications, which can also be customized to meet clients requirements as said earlier. The experts work to fulfill the needs to ensure that products are delivered according to the client’s requirements.

When we say commercial kitchen equipment a large variety of equipment does exist in that bracket which is used for cooking purpose which from stoves to fryers, chapati making equipment to shawarma machine. A client can choose oven from a wide rage of ovens which suits his kitchen. Normally stoves are available with a single burner, double burner, triple burner and four burners. These burners are measured in BTU (British Thermal Unit). It is the measurement of heat generated by the burner to make the cooking fast. Most of the cases triple burner or four burners are used in commercial kitchens. Now a large variety of fryers, chapati making equipment, dosa pans also into existence for hotels, Tiffen centers, and canteen. These products are used widely in commercial kitchens and a very good return on investment as it makes cooking fast and convenient.

When it comes to refrigeration equipment which is an important part of commercial kitchen equipment there are different types. Apart for normal refrigerators, there are glass door refrigerators, counter refrigerators and pantry- fridge and, most commonly found in commercial refrigerations. The users can easily choose a large number of models that would cater their requirements and their kitchen in the proper way.

Safety is the most important thing to be taken in the kitchen. The commercial kitchen always should make use of exhaust to prevent oil and other spice sticking on to the walls and ceilings and furniture in the kitchen. Apart, from that, every second fresh flow of air is required as the high burner stoves tend to burn the air and the smoke may settle in the kitchen which is hazardous. To make the best use of an exhaust fan to release fume outside a well built through the chimney is required.

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Source by Syed Mahmood

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Located by the tropical Caribbean sea, the Cayman Islands are a popular destination for those who love the warmth and sun. While those who are visiting for short periods of time often have access to on-site pools and cooling systems in the many resorts and guest houses in the islands, those who choose to relocate to Cayman often do not. In Cayman air conditioning is key, as the temperatures soar during the summer months and it can become quite uncomfortable, especially indoors. If you’re looking to get a cooling unit installed in the Cayman Islands, these are the best companies to hire.

Polar Bear Air Conditioning

Polar Bear has been in business for over 15 years, and has a team of dedicated, professional technicians available to accommodate the needs of all types of customers. They offer 24-hour emergency service 7 days a week, as well as an up-front pricing model that freezes the cost of the job, even if the amount of work changes or increases. Polar Bear provides both a/c and refrigeration installation and service in the Cayman Islands, and satisfaction is guaranteed. They have a variety of systems to choose from, including both ductless and high-efficiency models, and clients who join their discount club receive 10% off. They are located at 22 Commercial Avenue in George Town, the capital of Grand Cayman.

Joe’s Air Conditioning

Joe’s is a popular Cayman Islands company that was established over 35 years ago. With a team of professionals who strive to satisfy the needs of both new and returning clients, they offer air conditioning and refrigeration installation and service, as well as repairs and parts. Brand new units are also available for purchase for both commercial and residential properties. Joe’s is located in the Seven Mile Beach area of Grand Cayman.

Universal Air Conditioning

Universal A/C, located in the Red Gate Warehouse of Grand Cayman’s Industrial Park, is one of the top Cayman companies that offers a/c services, including repair, installation and supplies. They have many types of air conditioning and refrigeration units available for purchase, and also service and repair the latter. This company boasts a talented team of mechanics and contractors who are dedicated to serving the individuals and businesses of the Cayman Islands to the best of their ability.

Cayman Air Conditioning and Supply

This Cayman company has been serving the residents of the islands for more than 40 years. Located on Dorcy Drive in Industrial Park, Grand Cayman, they offer a/c unit installation, service and parts and are open Monday through Friday, from 730am until 5pm. In addition to these services, this company is also available for sheet metal fitting, water filtration and purification services, fans, ice machines, air filters and more. They offer factory warranties and are able to locate many hard to find items.

If you’re looking to stay cool this summer, there are many Cayman air conditioning companies that can assist you with purchasing a brand new unit, or repairing or maintaining your current one. The businesses described above are some of the top companies in the islands for these services, and they have many satisfied customers. Making the call is the first step towards a wonderful, comfortable Cayman summer.

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Source by Chelsea Oliver

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I’m often asked by my customers if Sub Zero refrigerators are worth the money. My answer is always the same – maybe. Let me explain…

If you are talking about longevity, overall quality, and food preservation, my answer is always absolutely! And if the price tag fits in your budget, it is a no-brainer to me. I owned one a few years ago and can tell you my strawberries lasted up to two weeks (which was incredible considering my produce department background!); cheese left on a plate (as an experiment) didn’t mold or crust over after a month; and an opened container of ice cream was still fresh after discovering it more than a month and a half later.

Sub Zero claims a family can save as much as $25 a week in food spoilage because of the dual refrigeration system. I always thought that was an exaggerated claim until I owned one and estimated I was saving approximately $10 a week as a bachelor. If you are a Costco shopper and like to buy things like the multi pack of Romaine lettuce and find you can’t make it past two head before they spoil, the more humid compartment Sub Zero provides will give you more time to finish the package of lettuce.

A major advantage of having a dual refrigeration system as Sub Zero has is longevity. The average life of a refrigerator today is approximately 10.5 years. Sub Zero’s average lifecycle is 17 years. (Climate has a contributing factor. In the Pacific Northwest where it is cooler than in the southern U.S., refrigerators don’t have to work as hard because of a lower average temperature. It is not uncommon to find Sub Zero refrigerators lasting beyond 20 years here.) The reason for a longer lifespan is largely due to having two compressors. One cools the refrigerator while the other cools the freezer. Most other refrigerators have a single compressor that is working most all the time. It doesn’t take much imagination to see the dual system lasts longer.

Overall quality is excellent because these refrigerators are still built largely by hand and in the USA. They are a family owned company and take great pride in their product.

So I hear you saying, “Why does Consumer Reports show a higher rate of repair?” Consumer Reports show service history for products under warranty. This is a bit of a disadvantage for companies with a generous warranty such as Sub Zero. Most companies offer a 1 year parts and labor warranty with up to 5 years on parts. Sub Zero offers the industries strongest warranty – 2 full years parts and labor and up to 12 years on the sealed system! The other thing C.R. doesn’t tell you is that a lot of the service calls have to do with improper installation (water / icemaker not working because the installer didn’t turn the water valve on, etc.) or even for something as simple as a broken icemaker. Icemakers are the Achilles Heal of the appliance world. For as good as Sub Zero is, they use icemakers made by Whirlpool. There aren’t many icemaker manufacturers to choose from in the industry.

If you have a large family and you are at the grocery store several times a week, don’t plan on being in your home for more than 7 years, or if you are like a costume of mine who while writing his check out for his Sub Zero proclaimed, “$8000.00 just to keep my beer cold”, you may do just as well with something under $2000 – depending on your kitchen design. However, if it fits the budget, I will highly recommend buying a Sub Zero.

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Source by David W Simpson

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If you own an old air conditioner or heat pump that uses Freon, it is time to think about making a change. Freon is a chemical coolant, or refrigerant, that facilitates the transfer of heat from one place to another. Known as R-22 in the heating, cooling, and refrigeration industry, Freon has been used for several decades, but won’t be any longer. This is because chemical refrigerants are harmful to the environment, including the O-zone layer. And as soon as this scientific evidence was confirmed, the Environmental Protection Agency (EPA), along with several other environmental agencies from around the world, came together to ratify the Freon Phase Out. If you own an old air conditioner, continue reading to learn about the Freon phase out and how it affects your property’s heating and cooling.

Freon Phase Out

World-wide environmental protection agencies enacted a Freon phase out several years ago to eliminate the threat of chemical refrigerants to our surrounding environment, namely our O-zone layer. With years of hard work, chemical engineers and HVAC specialist were able to create an eco-friendly replacement for R-22 called R-410A, better known as Puron. So in 2010, HVAC manufacturers stopped producing Freon-dependent appliances entirely, and started only producing systems designed to use Puron. In accordance with this phase out, Freon can only be used to recharge HVAC systems until January 1st, 2020. After this date, Freon will be completely phased-out and no longer available.

Get Rid of Freon

If you own an air conditioning system that uses Freon as a coolant, you can expect some difficulties until this upcoming 2020 date. Since Freon is being phased out, the market supply has dropped drastically. This means that Freon is difficult to find and very costly. Recharging your HVAC system is going to be both tedious and expensive for the next four years. And in 2020, you will have no choice but to replace your system with a new one since Freon will be gone forever. For these reasons and more, it is important to consider replacing your air conditioner with a newer model as soon as possible. Not only will it lower energy bills and maintenance costs, it will be much safer for the environment!

Don’t waste your time repairing coolant leaks or mechanical problems in an air conditioner that still utilizes Freon. It is more cost-effective to replace your air conditioning system altogether, and skip the imminent hassle of using Freon. Eventually, you’ll have to invest in a non-Freon system anyway, so it’s better to start now!

How to Safely Dispose an Old Air Conditioner

When it comes time to replace your old air conditioner with a new one, do not throw your old AC in the trash. Not only is this highly dangerous and illegal, it is a waste of perfectly good money. That’s because you can sell your old appliances to a scrap metal buyer and make a quick cash profit. Then you can use this money toward your new air conditioner purchase. Before you sell your air conditioner to a scrap metal yard, it is important to first learn how to dispose of the R-22 and R-410A refrigerants, legally and safely.

To do this, you must hire a certified professional to remove the refrigerants from your old AC unit. Some scrap yards have professionals they work with that do this service for them, while others require you do have the refrigerants removed before they can accept them. Check with your local scrap metal buyer to see what their requirements are for scrapping an old air conditioner. You can also look for Responsible Appliance Disposal (RAD) organizations in your area if you want to get rid of it without selling it to a scrap metal buyer.

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Source by Sarahbeth Kluzinski

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It looks like someone declared June 8, 2007 to be the day for serious Anhydrous Ammonia spills from refrigeration systems across the country. There were three separate instances of significant spills reported today. Mount Sterling, KY, Wyalusing, PA, and Milwaukie, OR all had releases in the last 24 hours. No one was killed, but a number of people were taken to the hospital, businesses were evacuated, and residents were told to shelter in place.

There were explosions associated with two of the incidents. There are reports that the ammonia leak at a Nestle Plant in Kentucky caused an explosion that blew down a wall at that plant; no injuries from the explosion or falling debris have been reported. The American Cold Storage facility in Oregon had an unexplained (as yet) explosion result in the ammonia leak. There were no reports of an explosion associated with the leak at Cargill Taylor Beef Plant in Pennsylvania.

Anhydrous Ammonia is favored in many large cooling systems because it has better heat transfer characteristics and is cheaper than the refrigerant gasses used in home cooling systems and refrigerators. The problem is that this material is very reactive and is classified as a Toxic by Inhalation gas. Fortunately, the gas is extremely irritating at well below the toxic level so that when a minor leak happens, unprotected people evacuate the area quickly with little urging. A catastrophic leak, however, can overcome people before they have a chance to get clear. This is partially because many people are temporarily blinded by less than lethal concentrations.

The food industry has long maintained that they should not have to comply with any handling restrictions on Anhydrous Ammonia required under various Federal laws, since they don?t actually handle Anhydrous Ammonia; it stays in a closed system. During the regulatory comment period they complained about being required to submit information under the new Chemical Facility Anti-terrorism standards based on the 7,500 pound Screening Threshold Quantity (STQ) listed in the proposed Appendix A, Chemicals of Interest, to 6 CFR part 27. Cooling systems having more than 7,500 pounds of Anhydrous Ammonia in the system would make that food processing company a ?Chemical Facility? under the rules of this regulation.

According to the EPA Risk Management Plan (RMP) guidance documents, 7,500 lbs of Anhydrous Ammonia released in 10 minutes time from a pressurized system (clearly a catastrophic leak, not a faulty valve) will have a plume with a toxic end point 3.2 miles down wind from the site of the leak (Table 9, 1.5 m/s wind speed). That means that anyone between the leak and 3.2 miles downwind could be exposed to dangerous concentrations of Anhydrous Ammonia.

Rather obviously, from the lack of casualties, none of these three release events came any where near 7,500 lbs in 10 minute release rate required for a 3.2 mile long toxic plume. There is nothing in any of the available article that tells anything about the release rate for these accidents, but from the description they did not seem to be catastrophic release events. But what about the explosion caused by the release in Kentucky?

Anhydrous Ammonia is a very reactive chemical, and even by itself can form an explosive mixture when mixed with air at concentrations of 16 to 25% Ammonia in air, though it would require a strong ignition source. It reacts to produce explosive by-products when it mixes with Chlorine, Bromine or Iodine. Violent reactions occur with Bleach or Peroxides. It also forms explosive compounds with Gold, Silver and Mercury. So, while explosions are not part of the normal operating conditions of refrigeration systems using Anhydrous Ammonia as a refrigerant, an explosion after a significant leak would not be totally unexpected.

Just maybe, DHS was correct in setting the STQ limit for Anhydrous Ammonia at a low enough level so that some refrigeration plant users could be labeled as Chemical Facilities.

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Source by Patrick Coyle

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A lot has been said and written about refrigerated transport facilities. Why are they so important? Is there no way they can be replaced with the regular shipment services? In this article, we shall throw more light about the advantages of these containers and why they are mandatory. Some goods are extremely sensitive to time and temperature. Therefore, special attention is required in the logistics of such commodities. When we say special attention, it involves unique containers, optimum temperature controls, proper monitoring and qualified workers to handle them.

Not many logistics companies have facilities to transport such sensitive commodities. Therefore, you need to be aware of a few companies operating in your area that can deal with such goods. They should have refrigerated containers that can maintain an optimum temperature at all times. Their operations must be time bound as well as performance oriented. There is no room for delays and cancelled shipments in this business. Owing to the perishability of the goods involved, shipments has to be made in time. Choosing a professional refrigerated transport company, you can ensure that all these criteria are met.

Combining various shipments is a common feat observed in most logistics and courier companies. This works when the goods being shipped are not temperature sensitive. For example, when they transport electronics goods, books, furnitures etc, they can stuff the delivery van with the maximum number of goods. This strategy is economical as well. Even the recipients won’t have complaints since their delivery is made properly. It’s a win-win deal for all parties involved.

But, the whole scene changes when the goods involved are temperature sensitive. A lot of questions are asked and they are bound to answer them. The optimum temperature required for proper preservation of medicines is entirely different to that of seafood. Hence, it is not at all recommended to combine these shipments together. There is a 100% chance that either of these goods will be rendered useless by the time it is delivered. In worst case scenarios, all goods might be affected. There are certain industries that wouldn’t accept the delivery once they learn that the shipments have been mixed. This is exactly why you need to hire the services of a freight forwarding company that excels in the transport of perishable goods. They will have separate refrigerated containers for different goods. They never combine shipments. Everything is done to ensure safe transport of your goods.

These refrigerated carriers come with the latest technologies incorporated in them to ensure the safety of the shipment. Computer controls are used to maintain the required temperature at all times. The delivery vans will always have a person who is aware of the technical side of the business. This ensures that any problem that might arise will be taken care of immediately. Almost all such logistics companies are downright professional in their approach. Also, clients can track their shipments quite efficiently. They have provisions to check the current temperature of shipment as well. These features make them the most preferred transport service to many industries. For more details, please visit http://eurefrigeratedtransport.com

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Source by George W Skinner