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Butchers: How to Choose the Right Refrigerated Van

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Butchers: How to Choose the Right Refrigerated Van

Getting food from farm to fork is easier than ever before. For butchers, delivering top-quality, fresh meat to customers is a fundamental aspect of their business. The key to achieving this goal lies in selecting the right refrigerated van for transporting a variety of meat products. 

When the time comes to upgrade your van, you need to think carefully before making this key investment. A good van should last for years, enabling you to grow and expand your business by reaching more customers. 

In this comprehensive guide, we’ll delve into the key factors that butchers should keep in mind to make an informed decision when selecting the perfect refrigerated van for their business.

Precise temperature control

Precise temperature control

Meat products are highly perishable, and maintaining precise temperature control is paramount. Choose a refrigerated van equipped with advanced temperature control systems that can accurately regulate and monitor the temperature throughout the transportation process.

You also need a van with sufficient insulation to protect against external temperature fluctuations that would make your refrigeration unit work harder.

Hygienic interiors

The hygiene of the refrigerated van’s interior is crucial for meat transportation. Look for vans with smooth, non-porous surfaces that are easy to clean and sanitise. A well-designed interior minimises the risk of bacterial contamination and ensures that the van can be maintained at the highest standards of cleanliness required for handling meat products.

Excellent ventilation

Excellent ventilation

Effective ventilation is essential for preventing moisture buildup inside the refrigerated van, especially when transporting meat. Adequate ventilation helps control humidity levels, preventing issues such as condensation and mould growth. Good ventilation will also help to maintain a steady temperature inside and help to prevent sudden changes.

Size and layout of the van

The size of your van will ultimately limit your ability to scale. Choose a van too large, and you’ll be paying more than you need to keep it operational. But if you choose one that is too small, you risk being unable to fulfil orders. 

The van should provide sufficient space and be configured to accommodate different meat products. Flexible interior configurations, such as adjustable shelving or hanging hooks, can optimise the storage space based on your specific needs.

Loading and unloading features

Loading and unloading features

Efficient loading and unloading processes are essential for a smooth meat distribution operation. Choose a refrigerated van with features like a rear ramp, side doors, and interior shelving systems to facilitate easy access to meat products. These features not only save time but also help in organising and securing the cargo properly.

There are vans available with different storage zones which can be kept at different temperatures. This can be incredibly helpful as it essentially gives you two vans in one.

Compliance with regulations

Compliance with regulations

The food industry is subject to strict health and safety regulations. Ensure that the refrigerated van meets all relevant local and national standards for the transportation of meat. 

Compliance with regulations is essential not only for legal reasons but also for maintaining the integrity of your business and ensuring the trust of your customers. In addition to being compliant, you should also make sure it is reliable. You don’t want to let a customer down because your refrigeration unit has failed and spoiled a van full of product.

Closing thoughts

Choosing the right van for your business is a big decision. Not only will you have to choose between a used or a new van, you’ll also need to think about the size of the van, the layout and the fuel type.

Take your time to think about where your business is now and where you want it to be in the future. This will help you to make a future-proof decision that enables you to scale your butcher business.

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