Specs
Cold-Chain Kit specs
Setup notes and briefing numbers for Cold-Chain Kit.
Logger pack settings for provincial runs
Keep the cold-chain controls clearly documented for your receiving team and transport leg.
Cold-Chain Kit specs cover the logger packs, insulated crate layout, and handover checks used for beef and protein loads moving beyond the main metros. Provincial routes often mean longer door-open periods at depots, warm loading bays, and mixed ambient conditions between inland and coastal stops. Use these figures when the receiving team needs the transport controls stated plainly.
Each dispatch should start with a packed-crate photo, a logger ID, and the recorded load time. Receiving staff need the same references when they compare pulp temperature, seal condition, and crate count on arrival. Keep the briefing sheet in the cold room office or with the delivery file so the transport leg and site handover match.
Crate protocol at handover
The handover spec should show crate type, liner use, gel pack position, and the acceptance range for the product category being moved. For butcher counters, hotel receiving bays, and export kitchen prep rooms, the useful detail is what must be checked before stock is signed in. Include who breaks the seal, where the logger is removed, and when exceptions are escalated to the buyer or shift lead.
Brief our team with site photos, dispatch timing, and the exact receiving window before you widen the run plan. Check crate labels against the load sheet, confirm logger activation, and note any door-open delays before the vehicle departs. Tell us the cuts, the weekly volumes and the receiving hours at your kitchen or butchery.
- Logger ID linked to each dispatched crate
- Receiving photos taken before stock is unpacked
- Crate counts matched to dispatch sheet
Conditions that affect holding temperature
Runs through Gauteng, the Eastern Cape, and KZN do not behave the same once the vehicle starts dropping at multiple sites. Highveld winter mornings can mask later temperature creep, while coastal humidity can affect carton condition during unloading. Export kitchens and hotel stores also vary in how quickly stock is moved from goods-in to chilled holding.
Load-shedding changes when product should be packed, when gel packs should be conditioned, and how long stock can wait at dispatch. Older receiving bays may have poor shade, limited dock space, or slow paperwork, which increases door-open time. Put those constraints into the kit spec rather than treating every stop as a standard cold-room transfer.
Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.
Documents to file with the kit
Cold-Chain Kit sits in the Logistics family. Logger packs and crate protocols for provincial runs. Brief our team with site photos and timing.
Keep the specs sheet with the order summary, transport note, and any temperature record pulled from the logger after delivery. That pack gives the butcher, hotel buyer, or export kitchen supervisor one reference for crate setup and acceptance checks. When a delivery is queried later, the useful evidence is the timed record, the photos, and the signed handover details.
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