Thermal protection solutions for transport

Isothermal news

Alimentary Products

Wines:

The professionals agree on irreparable damages caused by the thermal shocks, during transport, on their vintages. Indeed, the strong temperature variations modify the fine alchemical balance of the wine.

Cheeses:

The cheese is a product alive. The quality of its taste depends on the refining. A warm "storage" (between 6 and 16°C in some case) can activate an accelerated ageing process and damage the taste.

Chocolate: 

The chocolate is a product particularly sensitive to temperature. Its preservation has to be between 5 and 15°C to protect its aspect as well as its original taste.

Margarine-Cream-Butter: 

All the products containing some animal or vegetable fat deteriorate over 8 to 10°C, provoking the destruction of proteins and a partial or total fusion of the product.

Exemple of the temperature's evolution

To see the full-size image clic on the picture and see the effect of the Kit-In-Dry® on your products.

More exemple of products:

Chimical

Pharmaceutical

Other applications