Perishables don’t forgive a warm hour. From pre-cooling at origin to the moment we hand over on your dock, the temperature is controlled, logged and watched around the clock.
Produce is field-heat removed within hours of picking — forced-air, hydro or vacuum cooling depending on the commodity — to lock in shelf life from the very start.
Graded and packed to your specification, then stuffed into pre-chilled reefer containers with set-point and atmosphere configured per product.
Sea freight for programme volume; air freight for high-value, short-life lines. Every reefer carries a temperature logger reporting in transit.
Pre-lodged documentation means clearance starts before the vessel berths, minimising dwell time and demurrage risk.
Into our temperature-zoned store. Bananas and avocados move to ripening rooms; everything else is cross-docked or held at its ideal set point.
Refrigerated distribution lands the product on your dock to specification, with the full temperature record attached to the delivery.
There is no single “cold”. Each product travels and is stored within a tight, commodity-specific band — get it wrong and you trade shelf life for chilling injury.
For long-haul, high-value lines we ship in controlled-atmosphere (CA) reefers, lowering oxygen and raising CO₂ to slow respiration and ripening. The result is fruit that arrives with days of shelf life still in hand.
Every container reports temperature, humidity and atmosphere in near real time. If a set point drifts, our operations desk is alerted before it becomes a claim.
The backbone of our programme volume. Cost-efficient, CA-capable, and reliable on our core South America & Mediterranean lanes into Rotterdam.
For berries, asparagus, herbs and premium exotics where a day matters more than a cent. Temperature-controlled from tarmac to truck.
Multi-temperature distribution across Europe and the CIS, with GDP-compliant vehicles and continuous temperature logging.
Our operations desk will design the route, mode and temperature regime for your product.