![]() |
![]() |
|||||||||||||||||||||||||
| HOME | COMPANY | PRODUCTS | SOLUTIONS | CONTACT | ||||||||||||||||||||||
|
|
|||||||||||||||||||||||||
![]() |
||||||||||||||||||||||||||
|
Refrigerant pads represent a more economic alternative to the traditional cold packs. The refrigerant cells of high calorific power prolong the time of refrigeration due to their very low heat conductivity. During the process of hydratation, water penetrates in the cells turning into a gel. The cells have to be freezed and later located around the product.
|
||||||||||||||||||||||||||
|
Cost reduction
|
Volume, stock and transport weight reduction
|
|||||||||||||||||||||||||
|
Represents an economic solution considering the relation of thermic rendimiento in respect to the costs.
|
There is a storage and transport reduction of 90% of weight and volume of the product. It has to be hydrated in water 5 minutes before freezing, but at the same time it is possible to transport and to store the product dehydrated.
|
|||||||||||||||||||||||||
|
||||||||||||||||||||||||||
|
Transport of the fresh food, perishable goods, fish and sea food, fresh meta, fruits, flowers, biological samples up to 48 hours.
The manipulation process before the use: Place in the water for the maximum of 10 minutes and let freeze for 24 hours. |
||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
|
Standard:
Box includes 10.104 units (pads). Pads dimensions: 4 x 4 cm Every cell hydrates to 37 g. XL: Box includes 1.600 pads. Pads dimensions: 20 x 14 cm Every cell hydrates to 650 g. |
||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
| ˇ When frozen stay flexible to permit a better fit around the product. ˇ The outer plastic surface avoids freezing of product on contact. ˇ The storage and transport volume and weight reduced by more than 90%. ˇ Light and easy to use, handle and prepared. ˇ Excellent price-quality relation. ˇ Permits the food contact. ˇ Non toxic. |
||||||||||||||||||||||||||
|
© 2010 Kern Frio, S.A. All rights reserved - Sitemap |
||||||||||||||||||||||||||