Material Handling & Packaging Solutions

Food Distribution / Insulated Dry Ice Containers / Plastic Bins

  • Insulated Food Distribution & Dry Ice Container
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HELP PROTECT YOUR FROZEN AND PERISHABLE PRODUCTS

These Polar Food Distribution / Insulated Dry Ice Containers are ideal for storing and transporting frozen, refrigerated or perishable items such as dry ice blocks and pellets, frozen foods and dairy products, including ice cream, and are available in a variety of capacities ranging from 6 to 55 cubic feet, in either chest or upright styles.

These bulk containers are manufactured from a special compounded-melt blend of FDA/USDA approved low density polyethylene plastic which provides superior cold temperature impact resistance and at the same time ensures your product quality and integrity.  They keep frozen products below freezing longer, even without dry ice.

The front of the upright units are completely open with the exception of a sill at the bottom.   A thick insulated side door rivets to the top of the container and has industrial strength velcro down the side and across the bottom so it can be secured to the opening.  The door easily folds and lay on top of the container out of your way while you are filling it.

Applications for Polar Food Distribution / Dry Ice Containers: (click to view)

  • Food Service
  • Grocery Wholesale
  • Dairy Distribution
  • Pharmaceutical Distribution
  • Retail Display Applications
  • Catering
  • Concessions
  • Special Events

Benefits of Polar Food Distribution / Dry Ice Containers: (click to view)

  • Product Protection - keeps product frozen. Foam-filled walls provide excellent temperature consistency.
  • Improved Material Handling - double-wall construction provides added strength.
  • Reduction in Container Expense - totes are reusable and repairable.
  • Improved Sanitation - smooth wall construction makes them easy to clean.
  • Reduced Distribution Costs - can be transported in your existing vehicles with little capital investment .
  • Easy Handling - user friendly for easy loading and unloading.

Important Handling Information: (click to view)

  • STORAGE - Keeping the temperature consistent - Ice cream and should be stored at -10 degrees F to -20 degrees F; frozen food products at 0 degrees F to -5 degrees F.  When storing products, keep in mind temperature fluctuations and stacking limitations.
    Rotate stock (First In-First Out)
  • LOADING, Proper Storage - Polar containers should be pre-cooled with the lid off or door open within the cooler or freezer before packing
    product: - Cooler: 6 hours. - Freezer: 4 hours.  Containers should be packed to full capacity to minimize air space for maximum refrigeration.  If a larger unit must be used to transport small quantities, cover the load with some type of insulated blanket to minimize air space.  Pack and load containers into the delivery vehicle as close to departure time as possible.
  • DELIVERY, Proper and efficient handling - Unload containers in an uninterrupted manner, making sure to replace the cover or close the door as quickly as possible after removing product from the container.  Do not leave frozen food or ice cream unattended at anytime during the delivery procedure.  Check storage temperature regularly.  Remember to unload the trailer in an uninterrupted manner, ALWAYS  keeping the door closed as much as possible.
  • SPECIAL CONDITIONS, Other circumstances - Additional refrigeration such as CO2, dry ice, gel packs or freezer bricks, might be necessary under the following conditions: - Insulated containers are loaded into a non-refrigerated truck or van.  - Ambient temperature is extremely high (90+)  - Length of trip is very long (12+ hours)  - Number of stops and openings out of the insulated container is very high.
  • HEAT SHOCK, How to avoid the problem - Temperature fluctuations (known as 'Heat Shock') cause the development of large ice crystals in ice cream, giving it the consistency and taste of sand.  These temperature fluctuations can also cause ice cream to shrink from the carton or the chocolate coating, making it entirely unacceptable to taste and not saleable.  FREEZING - THAWING - REFREEZING = HEAT SHOCK  For this reason, it's vitally important that ice cream and frozen novelties be kept between -10 F and -20 F.
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