1. Catatan untuk pengiriman cokelat stroberi
1. Temperature control
Strawberry chocolate is very sensitive to temperature and should be kept in the range of 12-18°C to avoid melting or qualitative change caused by too high or too low temperature. Suhu yang berlebihan dapat menyebabkan cokelat meleleh, mempengaruhi rasa dan penampilannya, dan merusak tekstur dan rasa.
2. Humidity management
Keep a low humidity environment to prevent chocolate from moisture or dew, mempengaruhi rasa dan penampilannya. Kelembaban tinggi akan menyebabkan "frosting" di permukaan cokelat, lapisan kristal putih, yang akan mempengaruhi penampilan produk dan keinginan konsumen untuk membeli.
3. Shock protection
Avoid violent vibration during transportation to prevent strawberry chocolate from breaking or deformation. Getaran tidak hanya dapat menghancurkan penampilan cokelat, tetapi juga dapat menyebabkan pemisahan bahan pengisian dalam (seperti stroberi) dari cokelat, mempengaruhi tekstur dan struktur keseluruhan.
4. Packaging safety
Use proper protective packaging to ensure that the chocolate is not squeezed and damaged during shipping. The strong packaging prevents damage to the chocolate caused by external pressure, but also provides additional insulation to help maintain the internal temperature.
2. Langkah Pengemasan
1. Siapkan materi
-Moisture-proof film or plastic wrap: used to wrap in strawberry chocolate to prevent moisture intrusion.
-High efficiency incubator (e. g., EPS, EP, atau inkubator VIP): used to keep internal temperature stable.
-Kondensasi (gel ice pack, Es Teknologi, or water injection ice pack): used to maintain a low temperature environment.
-Foam or bubble pad: used to fill voids to prevent movement and vibration during transport.
2. Pack the chocolate pack
Wrap strawberry chocolate in moisture or plastic wrap to ensure it is protected from moisture. The moisture-proof film prevents the icing on the chocolate surface and keeps it smooth and bright.
3. Into the incubator
Place the wrapped strawberry chocolate into an incubator, and place the refrigerant at the bottom and around the box to ensure that the temperature is evenly distributed. The refrigerant can choose gel ice bag, technology ice or water injection ice bag, according to the transportation distance and time for appropriate collocation.
4. Fill in the void
Use foam or bubble pads to prevent chocolate from moving and vibrating during transport. Foam and bubble pads can provide additional cushioning to absorb the impact force in transport and protect the chocolate from damage.
5. Tutup inkubator
Make sure the incubator is well sealed and labeled with “fragile items” and “refrigerated transportation” to remind logistics personnel to handle it carefully. A well-sealed incubator can effectively maintain the internal temperature and prevent cold air leakage.
3. Metode kontrol suhu
1. Pilih bahan isolasi termal yang sesuai
Using EPS, EPP atau inkubator VIP, these materials have good thermal insulation performance and can effectively prevent the influence of external temperature on the temperature in the incubator. EPS incubator is suitable for short-distance transportation, EPP incubator is suitable for medium and long-distance transportation, while VIP incubator is suitable for long-distance and high-value products.
2. Gunakan media refrigeran yang sesuai
Place a sufficient amount of refrigerant (seperti bungkus es gel, technology ice or water ice packs) at the bottom and around the incubator to ensure a low temperature environment throughout transportation. Adjust the quantity and distribution position of refrigerant according to the transportation time and ambient temperature to achieve the best insulation effect.
3. Real-time temperature monitoring
Place the temperature monitoring equipment in the incubator to monitor the temperature change in the incubator in real time to ensure that the temperature is always maintained between 12-18°C. In case of abnormal temperature, take timely measures to adjust the position of the ice packs or increase the number of ice packs. The temperature monitoring device can be viewed in real time through a mobile phone or computer to ensure temperature transparency and security during transportation.
4. Professional solutions for Huizhou Industry
Maintaining the temperature and texture of strawberry chocolate is crucial. Strawberry chocolate needs to be transported at the right temperature to prevent melting or deterioration. Huizhou Industrial Cold Chain Technology Co., Ltd. menyediakan serangkaian produk transportasi rantai dingin yang efisien, Berikut ini adalah proposal profesional kami.
1.Produk Huizhou dan skenario yang berlaku
1.1 Paket es dalam air
-Suhu aplikasi utama: 0℃
-Skenario yang berlaku: For products that need to be kept around 0℃, such as some strawberry chocolate that needs to be kept low but does not freeze.
1.2 Paket Es Air Saline
-Kisaran suhu aplikasi utama: -30℃ ke 0 ℃
-Skenario yang berlaku: Suitable for strawberry chocolate that requires lower temperatures to ensure that it does not melt during transportation.
1.3 Gel Ice Pack
-Kisaran suhu aplikasi utama: 0℃ hingga 15 ℃
-Skenario yang berlaku: For strawberry chocolate at slightly low temperatures to ensure the appropriate temperature during transportation.
1.4 Bahan perubahan fase organik
-Kisaran suhu aplikasi utama: -20℃ hingga 20 ℃
-Skenario yang berlaku: Suitable for accurate temperature-controlled transportation in different temperature ranges, such as strawberry chocolate maintained at room temperature or refrigerated.
1.5 Ice box ice board
-Kisaran suhu aplikasi utama: -30℃ ke 0 ℃
-Skenario yang berlaku: Strawberry chocolate for short trips and for low temperatures.
2.isolasi bisa
2.1Inkubator VIP
-Fitur: Gunakan teknologi pelat insulasi vakum untuk memberikan efek isolasi terbaik.
-Skenario yang berlaku: Suitable for the transportation of high-value strawberry chocolate, ensuring stability at extreme temperatures.
2.2Inkubator EPS
-Fitur: Bahan polystyrene, Biaya rendah, Cocok untuk kebutuhan isolasi termal umum dan transportasi jarak pendek.
-Skenario yang berlaku: For strawberry chocolate transportation that requires moderate insulation effect.
2.3 EPP Inkubator
-Fitur: bahan busa kepadatan tinggi, memberikan kinerja dan daya tahan isolasi yang baik.
-Skenario yang berlaku: Suitable for strawberry chocolate transportation requiring long insulation time.
2.4Inkubator PU
-Fitur: Bahan poliuretan, efek isolasi termal yang sangat baik, Cocok untuk transportasi jarak jauh dan persyaratan tinggi lingkungan isolasi termal.
-Skenario yang berlaku: suitable for long-distance and high-value strawberry chocolate transportation.
3.1 Oxford cloth insulation bag
-Fitur: ringan dan tahan lama, Cocok untuk transportasi jarak pendek.
-Skenario yang berlaku: suitable for the transportation of small batch of strawberry chocolate, mudah dibawa.
3.2 Tas isolasi termal non-anyaman
-Fitur: Bahan ramah lingkungan, Permeabilitas Udara yang Baik.
-Skenario yang berlaku: Cocok untuk transportasi jarak pendek untuk persyaratan isolasi umum.
3.3 Tas isolasi aluminium foil
-Fitur: panas yang dipantulkan, efek isolasi termal yang baik.
-Skenario yang berlaku: suitable for medium and short distance transportation and moisturizing strawberry chocolate.
4. Recommended plan according to the strawberry chocolate transportation requirements
4.1 Long Distance Strawberry Chocolate Shipping
-Solusi yang disarankan: Use a saline ice pack or ice box ice with a VIP incubator to ensure that the temperature remains at 0℃ to 5℃ to maintain the texture and texture of strawberry chocolate.
4.2 Short-haul strawberry for chocolate shipping
-Solusi yang disarankan: Use gel ice packs with a PU incubator or EPS incubator to maintain a temperature between 0℃ and 15℃ to prevent strawberry chocolate from melting during transportation.
4.3 Midway strawberry for chocolate shipping
-Solusi yang disarankan: Use organic phase change materials with an EPP incubator to ensure that the temperature is maintained within the appropriate range and maintain the freshness and quality of strawberry chocolate.
By using Huizhou’s cold storage and insulation products, you can ensure that strawberry chocolate maintains the best temperature and quality during transportation. We are committed to providing our customers with the most professional and efficient cold chain transportation solutions to meet the transportation needs of different types of strawberry chocolate.
5. Layanan Pemantauan Suhu
Jika Anda ingin mendapatkan informasi suhu produk Anda selama transportasi secara real time, Huizhou akan memberi Anda layanan pemantauan suhu profesional, Tapi ini akan membawa biaya yang sesuai.
6. Komitmen kami terhadap pembangunan berkelanjutan
1. Bahan ramah lingkungan
Perusahaan kami berkomitmen untuk keberlanjutan dan menggunakan bahan yang ramah lingkungan dalam solusi pengemasan:
-Wadah isolasi yang dapat didaur ulang: Wadah EP dan EPP kami terbuat dari bahan yang dapat didaur ulang untuk mengurangi dampak lingkungan.
-Medium refrigeran dan termal yang dapat terurai secara hayati: Kami menyediakan kantung es gel yang dapat terurai secara hayati dan bahan ganti fase, aman dan ramah lingkungan, untuk mengurangi limbah.
2. Solusi yang dapat digunakan kembali
Kami mempromosikan penggunaan solusi pengemasan yang dapat digunakan kembali untuk mengurangi limbah dan mengurangi biaya:
-Wadah isolasi yang dapat digunakan kembali: Wadah EPP dan VIP kami dirancang untuk banyak digunakan, Memberikan penghematan biaya jangka panjang dan manfaat lingkungan.
-Refrigeran yang dapat digunakan kembali: Paket es gel dan bahan perubahan fase kami dapat digunakan beberapa kali, Mengurangi kebutuhan akan bahan sekali pakai.
3. Praktik berkelanjutan
Kami mematuhi praktik berkelanjutan dalam operasi kami:
-Efisiensi Energi: Kami menerapkan praktik efisiensi energi selama proses pembuatan untuk mengurangi jejak karbon.
-Kurangi limbah: Kami berusaha untuk meminimalkan limbah melalui proses produksi yang efisien dan program daur ulang.
-Inisiatif Hijau: Kami secara aktif terlibat dalam inisiatif hijau dan mendukung upaya perlindungan lingkungan.
