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.
Productivity
High-potential cost saving using 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.
Good for the environment.
Reduced emissions, reducing CO2 footprint.
By replacing water with dry ice (SuperGreen®) for fish transported by aircrafts we reduce the CO2 footprint.
Productivity
High-potential cost saving using 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.
