Fresh produce, dairy, eggs and prepared food all move in the 0–10°C band. The challenge is not holding temperature — it is holding it while the door opens fifteen times an hour on a dense urban route.
Why this duty cycle is hard
Every door opening dumps the cold air in the box and pulls in warm humid air. A box with thin insulation or an oversized air gap between the cargo and the evaporator will recover slowly, and the last stops on a route end up warmer than the first. The specification that matters here is insulation thickness and evaporator airflow, not the headline capacity number.
What we specify
- Temperature — 0–10°C, set at 3–5°C for produce and dairy.
- Box — SR-C05 1000L rotomoulded, HG-580L 460L FRP for smaller routes, FP05 1310L for bulk.
- Voltage — 24V/48V DC from the vehicle, or an optional LiFePO4 pack where the route exceeds the vehicle's runtime.
- Loading — pre-chill the box at the depot before loading; a box loaded warm will not recover on the route.
Route planning notes
Put the highest-turnover stops last, not first. Cargo that stays in the box for three hours is more exposed than cargo dropped in the first twenty minutes, so route the deliveries that need the coldest product toward the end of the loop, once the door openings have already cost you some cold.
Discuss a fresh food and group-buying delivery configuration
Send the cargo, the route and the temperature requirement, and we will recommend a box and an EXW price.