Schätzen Sie Trockeneismasse
Nutzlastgewicht verwenden, Kastengröße, Streckenzeit, seasonal ambient temperature, and carrier limits before the first lane test.
Flat frozen carton route
Frozen Pizza Cold Chain Packaging Solution
Frozen pizza needs a flat, trocken, frozen route. The packout must protect crust shape, topping position, paperboard cartons, and stacked-case pressure while keeping dry ice or frozen coolant away from direct paperboard contact.
TemperaturabsichtPlan for frozen arrival, häufig -18 C or below when the route is specified as frozen.
FeuchtigkeitskontrolleUse a moisture barrier and separated dry ice chamber so cartons, Ärmel, or bags do not get wet.
Coolant ruleDo not place loose dry ice directly against retail pizza cartons. Direct contact and vapor moisture can damage paperboard or create localized quality defects.
EmpfangsscheckBestätigen Sie die Produkttemperatur, dry ice remaining, visible thaw, pack condition, and coolant position together.
Choose the packout by route condition
The dry ice amounts below are starting ranges for planning. Final packout should be validated with the exact payload, Kastengröße, Trägerspur, Jahreszeit, and dry ice limit.
| Streckenzustand | Temperaturabsicht | Tempk packaging setup | Coolant planning range | Kühlmittelposition |
|---|---|---|---|---|
| Lieferung vor Ort, 8-18 H | Frozen arrival | Flat EPP box or insulated carton, carton sleeve, Feuchtigkeitsbarriere, light top bracing. | 1.0-1.8 kg dry ice for 1-5 kg Nutzlast, or validated frozen PCM/frozen gel for controlled local routes. | Above or side chamber with divider; keep pizzas flat and dry. |
| Übernachtungspaket, 18-36 H | -18 C route intent | Dickere Isolierung, dry ice pouch or chamber, vapor gap, flat stack support. | 2.0-4.0 kg dry ice for 1-5 kg Nutzlast. | Top dry ice separated from cartons; avoid edge crushing and carton wet-out. |
| Hot lane or 36-48 H | Validated frozen lane | Höhere Isolierung, reduced headspace, Starker Umkarton, route risk check. | 4.0-6.5 kg dry ice for 1-5 kg Nutzlast, subject to carrier limit. | Wenn Kartons weich werden, improve moisture barrier before adding more dry ice. |
For a tighter estimate, Beginnen Sie mit dem Trockeneisrechner and review insulation choices in the Referenz zu Isoliermaterialien.
Packout sequence that protects frozen quality
Frozen food returns often come from a small layout failure: direct dry ice contact, zu viel Kopfraum, ein nasser Karton, or a product stack that shifts during handling.
1
Keep pizzas flat from loading to delivery
Use bracing or a snug product chamber so cartons do not bend when the parcel is tilted or stacked.
2
Separate dry ice from paperboard
Use a dry ice pouch, Teiler, or chamber so vapor and extreme cold do not attack the retail carton.
3
Control headspace
Large air gaps increase sublimation and allow cartons to move; fit the shipper to the pizza stack height.
4
Receive by condition
Check product temperature, dry ice remaining, Karton nass, crust breakage, and signs of thaw-refreeze.
Common losses this packout is meant to prevent
Use these receiving checks when adjusting dry ice mass, Isolationsdicke, or internal separation.
Quality and packaging risks
- Soft or wet pizza cartons from vapor condensation.
- Broken crusts or warped cartons from poor flat support.
- Topping shift after partial thaw during last-mile delay.
- Localized carton damage from direct dry ice contact.
Werkzeuge, Komponenten, and related routes
Use the product page for the handling logic, then size the first trial with tools and validate the real route.
Choose coolant behavior
Compare dry ice, gefrorene Gelpackungen, and frozen PCM when choosing the first frozen packout.
Streckenrisiko prüfen
Review pickup dwell, Verspätung auf der letzten Meile, receiving window, and summer routing before launch.
Need a frozen food packout checked before launch?
Share the frozen product type, Nutzlastgewicht, Kastengröße, Streckendauer, Umgebungsprofil, carrier limits, und Erhalt von Schecks. Tempk can help choose insulation, dry ice or frozen coolant placement, und Validierungsschritte.