Deep Freeze

Frozen & Deep Freeze

Maintain continuous -18°C to -30°C conditions for bulk frozen meat, seafood, and ice cream shipping.

Deep Freeze Logistics & Fleet Operations

Frozen meat, poultry, seafood, and specialty dairy (like ice cream) require constant temperatures below freezing point. Standard frozen shipping operates at -18°C to -22°C, while deep freeze (e.g. for premium tuna or ice cream) requires -25°C to -30°C.

We operate modern high-performance reefer containers equipped with active diesel generator sets (Gen-Sets) and thick polyurethane insulation panels to ensure thermal stability.

Why Vents Must Remain Closed for Frozen Goods

Unlike fresh produce, frozen goods do not respire or produce ethylene gas. To maintain deep-freeze temperatures:

Zero Fresh Air Intake: Air exchange vents must be kept **100% closed**. Opening vents would introduce warm, humid ambient air, creating ice frost on the reefer evaporator coils and blocking cooling.
Thermal Air Circulation: Cold air is blown from the bottom floor (T-bar floor) up through the cargo, ensuring equal cooling across all boxes.

Frozen Cargo FAQ

Why must reefer vents be closed for frozen cargo?

If vents are left open, the moisture in incoming warm air will freeze onto the container's cooling coils. This ice buildup acts as insulation, reducing cooling efficiency and risking temperature spikes.

What is the standard shipping temperature for frozen seafood?

International standard temperature for frozen seafood is -18°C or colder. Certain premium seafood items (such as Sashimi-grade tuna) require super-frozen transport at -50°C to -60°C.

Need Deep-Freeze Capacity?

Secure reefer container slots with active Gen-Sets for your bulk frozen food exports.

Request Frozen Rates