Box bodies for transporting confectionery

Confectionery has three temperature regimes, not one

Cream, curd and soufflé products — cakes, pastries, cheesecakes — are perishable and travel at +2…+6 °C. Chocolate and sweets are the opposite: chilling followed by condensation brings sugar bloom to the surface, so they need +14…+18 °C with minimal swings. Bread and dry baked goods — biscuits, wafers, gingerbread — need no cooling at all, just an isothermal body that shields them from heat and frost.

Why temperature is not the only factor

Confectionery deforms easily and readily absorbs odours. The body therefore has a smooth interior lining that can be washed down, and the load is not stacked: cakes travel on shelves or in trays on runners. Hard braking and loose stowage ruin presentation more than a couple of degrees of drift.

Requirements and paperwork

Food transport in Kazakhstan falls under Customs Union technical regulation TR CU 021/2011 “On food safety”: the interior lining must be made of food-contact materials and allow sanitary cleaning. We issue the body paperwork required to register the design change.

What we do

We build the body from sandwich panels with food-grade lining, fit a Carrier, Elinge or Kaida unit for the required regime, and install shelving, tray runners or a bread-van system. For mixed loads — cream products and chocolate on one run — we build a dual-temperature body with a bulkhead.