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Vancouver is a city located near a seaport. As such, it has a very active transportation sector. Hiring a reliable company to deliver your raw materials and transport those for export may be a little difficult. This can be particularly challenging when your goods require frozen delivery. Vancouver is very densely populated, so traffic congestion is very common. To keep your goods safe and fresh, time is of the essence.
Type of Frozen Material:
Dry delivery of meat and meat products is never suggested unless these products are shelf-stable. Other products require frozen delivery, but which material should be used for freezing?
Making normal ice from water isn’t highly recommended because it doesn’t stay cold for very long and it easily melts. This creates messy puddles and sometimes makes your products soggy. Instead, you could opt for dry ice. Dry ice is a lot colder than regular ice and helps keep your produce dry (dry ice transforms into gas, not liquid, when it thaws). Another option is to use gel freezer packs. These aren’t as cold as dry ice, but they last significantly longer.
When making frozen delivery, Vancouver experts recommend having a combination between these two materials. The dry ice keeps the compartment very cold, and when it thaws, the gel packs can maintain that temperature. When delivering by air, however, don’t forget that most carriers have a limit on the amount of dry ice on board.
When hiring frozen and refrigerated delivery service Vancouver, overnight delivery time is recommended. Remember that delivering larger volumes of meat together requires less ice. The inherent cold in the meat keeps the compartment cold enough. Consider having a minimum of 5-10 pounds of meat per delivery.
Delivering after two days could work, if the meat is packed well, the volume is large, and the freezing material is enough. It would be best if the meat is first vacuum sealed and deep frozen at -10ºF.
After three days, however, there is a large possibility of spoilage. You could deliver after three days in a very specific condition: if the ambient temperature outside is below freezing for both the source and the destination of the meat.
When packing your meat, you need to ensure the packaging is firm enough to keep your produce together. It is best to use Styrofoam boxes whose walls are at least 2 inches thick.
If you plan to pack dry ice together with the meat, do not seal the box tightly. The pressure from the escaped gases due to thawing could cause the box to break.
Make sure the box is packed well. Fill all empty spaces with newspaper and/or cellulose wadding. Avoid packing “peanuts” because these do not really help consume the empty space.
When You’re Delivering:
Obviously, shipping would be better in winter. If you’re shipping to warm places, make sure the package does not sit for very long. Avoid booking your deliveries on Thursdays and Fridays since shipping warehouses often have days off during the weekend. Try talking with transporters, such as Richards Delivery, about minimizing the time your product just sits around.
The successful and safe delivery of goods to manufacturers and consumers is the aim of frozen delivery Vancouver. You could try different transportation methods and speak with your customers. By doing this, you could single out which methods are successful and efficient for your job requirements.
For delivery needs be it frozen or refrigerated be sure to contact us today at Richards for the best pricing in the city.