PROFESSIONAL PRODUCT HANDLING AT DAILY SERVICE
Picking: at -24°C.
Transport: at -18°C (tolerance permitted briefly: 3°C).
Transfer of goods to customer following prior notification and signalised readiness for transfer.
Temperature of goods measured and controlled along the whole supply chain using the calibrated daily goods temperature measuring method "DLTS".
Ongoing employee qualification by means of certified training methods for the sensitive handling of frozen food.
PROFESSIONAL PRODUCT HANDLING AT THE CUSTOMERS
Specification of the shortest delivery path from the freezer truck to the goods acceptance point.
Always carry out goods temperature control directly at the truck or immediately after unloading. Always insert the probe 2 x, 1 x for pre-cooling of the sensor and 1 x for product temperature measurement. Note: Infrared measuring instruments only measure the temperature on the surface of the product!
After delivery, the goods are put into storage directly in the chest freezer or in the frozen food store.
Only fill chest freezers up to the marked maximum layer limit.
When refilling, only take goods from the store in quantities that can be processed quickly.
Observe the cooling and thawing settings recommended by the manufacturer and carry out constant servicing on chest freezers or cold stores.