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Cargo catalog

51 refrigerated and frozen products that we move

The line between the two kinds of logistics is the freezing point. Any break ruins the product, above all at border crossings and health audits.

The refrigerated chain keeps products alive or stable without crystallizing their liquids, usually between 2 and 8 °C. It is the one used in public health tenders and pharmaceutical distribution. The frozen chain, from -18 to -70 °C, stops biological and bacterial degradation completely.

These are the 23 frozen-chain areas and the 28 refrigerated-chain areas we work, from the most demanding logistics to mass consumption.

Guide: Products That Need Cold Chain: Shipping Temperatures by Product

6 commodities

Frozen: medical, biological and chemical

What we look after

From -18 to -70 °C: dry ice or liquid nitrogen, validated packaging and continuous temperature recording.

See the related service

  • Ultra-cold vaccines

    New-generation biologics, such as mRNA products, stored at -70 °C.

  • Blood plasma and blood products

    Frozen quickly to preserve clotting factors.

  • Stem cells and genetic material

    Biological tissue for cryopreservation in liquid nitrogen or ultra-low freezers.

  • Laboratory chemical reagents

    Diagnostic components that degrade at room temperature.

  • Organs and tissue for research

    Biological material for clinical studies and drug development.

  • Dry ice and industrial refrigerants

    The materials that hold temperature during long customs transits.

5 commodities

Frozen: animal protein and meat

What we look after

Reefer container at -18 °C or colder, animal-health certificates and approved establishments.

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  • Frozen fish and seafood

    Shrimp, salmon and tuna processed at sea or on farms for export.

  • Beef and pork cuts

    Meat blocks for import, export and industrial processing.

  • Frozen chicken and poultry

    High-volume cargo for supermarkets, hotels, restaurants and cafés.

  • Frozen bait

    Industrial bait for commercial fishing fleets.

  • Raw pet food (BARF diets)

    Raw meat mixes sold frozen.

12 commodities

Frozen: processed and consumer foods

What we look after

A constant -18 °C from the plant to the shelf, with no breaks at crossings or transshipments.

See the related service

  • Ready meals and pre-cooked food

    Heat-and-serve trays, a fast-growing retail segment.

  • Ice cream and frozen desserts

    They need a strict -18 °C so the dairy does not crystallize.

  • Frozen vegetables

    Broccoli, peas and mixes frozen with the IQF method.

  • Frozen fruit and berries

    Strawberries and blackberries for juices, jams and pastry.

  • French fries and pre-fried tubers

    One of the heaviest volumes in fast-food logistics.

  • Dough and bakery products

    Par-baked or raw bread finished at the point of sale.

  • Juice concentrates

    Drums of concentrated pulp for the beverage industry.

  • Exotic fruit pulps

    A base for cocktails and international cuisine.

  • Pizzas and fast food for retail

    Boxes of frozen food for mass distribution.

  • Industrial broths and stocks

    Reduced, frozen cooking bases for large kitchens.

  • Butter and industrial dairy fats

    Long-term storage to stabilize prices.

  • Probiotic cultures and starters

    Freeze-dried or frozen bacteria for the dairy industry.

9 commodities

Refrigerated: pharma, health and cosmetics (2 to 8 °C)

What we look after

From 2 to 8 °C without freezing, with temperature records and traceability for health audits.

See the related service

  • Insulin and biologic medicines

    Highly sensitive drugs: freezing destroys their efficacy.

  • Traditional vaccines

    Influenza, tetanus and basic public-health schedules, under strict monitoring.

  • Liquid oncology medicines

    Chemotherapy and specialized treatments for hospitals.

  • Whole blood

    Bags for transfusion in hospital networks.

  • Human organs for transplant

    Urgent transport, usually by air, in medical-grade coolers and in coordination with the responsible institution.

  • Clinical diagnostic tests and reagents

    Laboratory kits that do not tolerate temperature changes.

  • Serums and antidotes

    For toxicology emergencies and trauma rooms.

  • High-end organic and dermatological cosmetics

    Preservative-free creams that need refrigeration.

  • Biological plastics and implants

    Heat-sensitive polymers for medical use.

19 commodities

Refrigerated: fresh produce, dairy and farm perishables

What we look after

Temperature and humidity set per product, ventilation and short transit times.

See the related service

  • Fresh berries

    Blackberries, strawberries and blueberries, very delicate against mold and temperature swings.

  • Avocados with ripening control

    Moved at about 5 °C to slow ripening on export routes.

  • Fresh dairy products

    Pasteurized milk, yogurt and liquid probiotics.

  • Fresh and aged cheeses

    Humidity and temperature control to preserve the bacterial flora.

  • Vacuum-packed fresh meat

    Premium beef or pork cuts kept unfrozen to preserve texture.

  • Fresh fish on ice

    Catch of the day for wholesale markets and fine-dining restaurants.

  • Fresh cut flowers

    Roses and tulips, often by air, at 2 to 4 °C to keep the flower dormant.

  • Leafy greens

    Lettuce, spinach and fresh herbs that wilt quickly.

  • Citrus and apples

    Long-term storage in a controlled atmosphere.

  • Fresh mushrooms

    Strict cold and good ventilation so they do not grow mold.

  • Sausages and cold cuts

    Packaged sausages, hams and cured meats.

  • Fresh eggs and egg products

    Pasteurized liquid egg for industrial and hotel use.

  • Cold-pressed juices

    Drinks without heat pasteurization that need a constant 3 °C.

  • Fresh salsas and processed guacamole

    Prepared dressings without artificial preservatives.

  • Fresh yeast

    Live blocks for the brewing and baking industries.

  • Cuttings, bulbs and live plants

    Plant material for export crops.

  • Prepared meals for airline catering

    Trays assembled on the ground and chilled before boarding.

  • Photographic film and specialty chemicals

    Film and X-ray supplies that degrade with heat.

  • Fine chocolates and delicate pastry

    Truffles and bonbons that melt or lose their shine above 16 °C.

Is your cargo missing from the list?

Tell us what it is, where it ships from and where it is going. If it can be moved legally, we will tell you the route, the mode of transport and the permits it needs.

Get a quote WhatsApp +1 (619) 359-6567Mexico +52 55 8897 4255

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Frequently asked questions

What clients ask us most

What is the difference between the refrigerated chain and the frozen chain?
The refrigerated chain keeps the product above freezing, usually 2 to 8 °C for medicines and up to 15 °C for some foods. The frozen chain works at -18 to -70 °C and stops biological degradation. A refrigerated product that freezes can be ruined, and the reverse is also true.
What happens if the cold chain breaks?
The product can lose its efficacy or its safety, and for medicines a single temperature excursion is enough to reject the batch. That is why we use validated packaging, temperature data loggers and a contingency plan for every crossing and transshipment.
How do you ship a product at -70 °C?
In validated insulated packaging with dry ice, which is declared as dangerous goods UN1845 in air transport, or in cryogenic shippers with liquid nitrogen for cryopreserved material. The amount of dry ice is calculated for the total transit time.
Ocean reefer or air freight for perishables?
A reefer container suits volume and products that last for weeks, such as avocados, citrus or frozen meat. Air suits what lasts for days: berries, flowers, fresh fish or medicines.