A solution for the industry
Box bodies for transporting confectionery
Cakes and pastries at +2…+6 °C, chocolate at +14…+18 °C, baked goods in an isothermal body. Shelving and tray runners.
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.
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.
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.
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.
Each cargo has its own temperature range and its own body fit-out.
Confectionery is afraid not only of heat but of shaking, so in Almaty we more often build such bodies with two tiers of shelves and soft securing. In summer temperature is added to that: for chocolate and cream products we take a 100 mm panel. Production and handover are at 1 Kazybayev Street, and delivery within the city is not a cost item.
A body for this cargo:A refrigerated van in Almaty
Come to the production site:Van plant in Almaty
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