Transport of refrigerated products with CO2
Product cooling method, replacing the frozen water or cooling element with dry ice (CO2) for transport, keeping the temperature cold (0 ° C) for longer, reaching up to 72 hours.
- Better quality of the fish.
Improved cooling during transport.
- Bacteriostatic effect.
- The risk of contamination is eliminated
as there is no melted frozen water.
- Reduced transportation costs.
- Weight and fuel consumption reduction.
Lower temperature during transport of fish will ensure a longer shelf life and higher quality.
The cooling and bacteriostatic properties of CO2 slow down the development of the main causes of product degradation, thus extending its shelf life from 2 to 3 days.
Dry ice dosage
It preserves temperature better
and requires less dry ice than
flake ice.
Dry ice has a cooling capacity equivalent to 270% of
normal ice. Therefore, in applications where the volume
absorbed by ice is a critical factor, dry ice is the best
option available.
Good for the environment.
Reduced emissions, reducing CO2 footprint.
By replacing water with dry ice (SuperGreen) for fish transported by aircrafts we reduce the CO2footprint
Productivity
High-potential cost saving usiing SuperGreen for transport.
Each Kg of water ice is replaced by 0.3-0.4 Kg of dry ice, considerably reducing the total Kg to be transported.
Testing