Estimar a massa de gelo seco
Usar peso da carga útil, Tamanho da caixa, tempo de rota, 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, seco, 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.
Intenção de temperaturaPlan for frozen arrival, comumente -18 C or below when the route is specified as frozen.
Controle de umidadeUse a moisture barrier and separated dry ice chamber so cartons, mangas, 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.
Recebendo chequeConfirme a temperatura do produto, dry ice remaining, visible thaw, condição do pacote, 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, Tamanho da caixa, carrier lane, temporada, and dry ice limit.
| Condição da rota | Intenção de temperatura | Tempk packaging setup | Coolant planning range | Posição do refrigerante |
|---|---|---|---|---|
| Entrega local, 8-18 h | Frozen arrival | Flat EPP box or insulated carton, carton sleeve, barreira de umidade, light top bracing. | 1.0-1.8 kg dry ice for 1-5 kg de carga útil, or validated frozen PCM/frozen gel for controlled local routes. | Above or side chamber with divider; keep pizzas flat and dry. |
| Parcela noturna, 18-36 h | -18 C route intent | Isolamento mais espesso, dry ice pouch or chamber, vapor gap, flat stack support. | 2.0-4.0 kg dry ice for 1-5 kg de carga útil. | Top dry ice separated from cartons; avoid edge crushing and carton wet-out. |
| Hot lane or 36-48 h | Validated frozen lane | Maior isolamento, reduced headspace, caixa externa forte, route risk check. | 4.0-6.5 kg dry ice for 1-5 kg de carga útil, subject to carrier limit. | Se as caixas amolecerem, improve moisture barrier before adding more dry ice. |
For a tighter estimate, comece com o Calculadora de gelo seco and review insulation choices in the Insulation Material Reference.
Packout sequence that protects frozen quality
Frozen food returns often come from a small layout failure: direct dry ice contact, muito espaço livre, uma caixa molhada, 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, divisor, 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, carton wet-out, crust breakage, and signs of thaw-refreeze.
Common losses this packout is meant to prevent
Use these receiving checks when adjusting dry ice mass, espessura de isolamento, 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.
Ferramentas, componentes, 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, pacotes de gel congelado, and frozen PCM when choosing the first frozen packout.
Check route risk
Review pickup dwell, atraso na última milha, receiving window, and summer routing before launch.
Need a frozen food packout checked before launch?
Share the frozen product type, peso da carga útil, Tamanho da caixa, duração da rota, perfil ambiente, carrier limits, e recebimento de cheques. Tempk can help choose insulation, dry ice or frozen coolant placement, e etapas de validação.