Chocolate products prepared for temperature-controlled transport
Refrigerated transport

Chocolate products transport

Precise conditions for taste, shape and quality

Chocolate is sensitive to temperature, humidity and sudden changes. The optimum transport temperature is usually between 10°C and 18°C.

We use refrigeration systems and temperature recorders to maintain and document the conditions throughout the journey.

10°C to 18°C
Operating range tailored to the specific product requirements.
Humidity control
Limiting conditions that affect the surface and taste.
Temperature recorder
A record of temperature conditions during transport.
ATP certificates
Equipment suitable for international temperature-controlled transport.
Refrigerated truck on a European route
CA Transport truck on a motorway near Dutch windmills

Why consistency matters

Temperature deviations can soften the product, alter its appearance and compromise its quality.

  • Advance preparation

    Agreeing the temperature settings and loading plan.

  • Stable temperature

    Limiting sudden changes along the route.

  • Continuous monitoring

    Monitoring from collection to handover.

  • Delivery report

    Traceable information about journey conditions.

Do you have a chocolate shipment?

Send us the temperature requirements, quantity, route and deadline.

Send an enquiry