S TAY C O O L - W E C A R E

STAY COOL - WE CARE

About Us
Hamburg Süd and our reefer services. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
ISO Certification. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Services at a glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
How to use this Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Perishable Cargo Care

What are perishables? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Your cargo’s unique requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Origin condition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Temperature control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Temperature maintenance in transit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Always the Right Equipment

Cargo care on our vessels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Reefer systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Integrated containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Insulated containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Equipment specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Pre-trip inspection (PTI) and container check . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Atmosphere Management
Modified Atmosphere (MA) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Controlled Atmosphere (CA) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Dehumidification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

CONTENTS 03
 -11 -12 -14 -16 -18

Packaging and Loading Recommendations

Pre-treatment of products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Pre-cooling of cargo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Temperature condition of the container. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Requirements/guidelines: packaging and stowage
for frozen and chilled products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Useful Hints
Loading to maintain quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Recommended carrying temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Temperature conversion chart (Fahrenheit and Celsius) . . . . . . . . . . . . . . . . . . . . . 44

Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Organization. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Disclaimer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

04 CONTENTS
 ABOUT US
ABOUT US
 -11 -12 -14
ABOUT US
HAMBURG SÜD AND OUR REEFER SERVICES
S ince our founding in 1871, Hamburg
Süd has evolved into a worldwide logis-
tics and ocean transport organization
dedicated to providing our customers
with tailor-made transportation solutions.
One of our special areas of expertise is the
transportation of temperature-controlled
cargoes. It is a field in which we have
consistently been at the forefront of
new technologies and in which our know-
how is unrivalled in the international
shipping industry.
ISO CERTIFICATION
T he shipping group Hamburg Süd
operates an integrated Quality, Environ-
mental and Safety Management System.
A s one of the first internationally lead-
ing container shipping companies, the
Hamburg Süd Group was certified
worldwide in accordance with ISO 9001
already in 1996. At the same time the
ISM Code was introduced on a volun-
tary basis. In addition, the existing
Quality and Safety Management System
06 ABOUT US
-16 -18
R efrigerated cargo is one of the most
important commodity groups carried on
Hamburg Süd vessels. Due to its perish-
able nature, special procedures are in
place to handle this cargo, from packing
plant to final destination.
P art of Hamburg Süd’s mission state-
ment describes the partnership we wish
to establish with our customers. Many
of our partners are in the business of
shipping refrigerated cargo and we
ensure that it is handled in the best pos-
sible manner, using best practices and
new technologies as they emerge.
was augmented by the ISO 14001
Environmental Management System in
2000. In 2002, conversion to the new
ISO 9001:2000 standard was completed.
T he aim of the integrated management
system is to ensure quality awareness
through the continuous improvement of
work processes in order to achieve the
highest possible customer satisfaction.
The integration of the Environmental
Management System is an attempt to
reconcile environmental protection and mental targets are formulated and reviewed
economic viability by making sparing use on a regular basis in order to ensure the
of natural resources. Quality and environ- process of continuous improvement.

SERVICES AT A GLANCE

MAIN LINER OPERATIONS

Europe – South America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Services
Europe – Mediterranean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Services
Europe – Australia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Service
North America / Central America – South America . . . . . . . . . . . . . . . . . . . .6 Services
Intra South America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Services
North America / Central America – Australia / New Zealand / Pacific Islands . . . . . .5 Services
Asia – South America / North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Services
Asia – South Africa / West Africa / South America . . . . . . . . . . . . . . . . . . . .4 Services
Asia – Australia / New Zealand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Service
Intra Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Services

ABOUT US 07
 -11 -12 -14
HOW TO USE THIS GUIDE
T his guide was created to provide you
with a reference work containing com-
prehensive information about tempera-
ture-controlled transportation. Our logis-
tics experts and technical sales staff
around the world are always available to
assist you with your transportation
needs. This reefer shipping guide has
been developed, however, as an addi-
08 ABOUT US
-16 -18
tional source of information on such
matters as recommended temperatures,
ideal stowage patterns and optimum
product treatment prior to shipment.
Our reefer technicians, on board and at
the terminals, will do the rest by physi-
cally looking after your cargo, supervising
the containers and ensuring that your
cooling instructions are followed.
 CARGO CARE
PERISHABLE
PERISHABLE CARGO CARE
 -11 -12 -14 -16

PERISHABLE
CARGO CARE

WHAT ARE PERISHABLES?

P erishable cargoes usually, but not

always, foodstuffs are subject to decay
or spoilage. If not properly handled, a
perishable can easily be damaged or
destroyed. Perishables include fruits,
vegetables, meat, seafood, dairy prod-
ucts, candy, horticultural products such
as flower bulbs and ornamentals, as
well as certain chemicals, biological
products, photographic supplies and
pharmaceuticals.
T o be of value in the marketplace,
perishables must arrive in good condi-
tion, appear attractive and suitable for
consumption or their intended use.
Consequently, the characteristics of
perishables and the factors affecting
their shelf lives – some of which are rel-
atively short – require careful attention
during transportation.

YOUR CARGO’S UNIQUE REQUIREMENTS

W hen it comes to transporting perish-
ables, factors such as temperature con-
trol, air exchange, humidity levels, and
proper packing and loading become
extremely important.
S pecific product characteristics like
respiration rates, water loss, ethylene
sensitivity, handling practice and matu-
ration rates also must be considered.
Because the characteristics of perish-
ables vary from commodity to commod-
ity, handling procedures and transit
environments will vary as well.

10 PERISHABLE CARGO CARE

ORIGIN CONDITION
P roducts ready to be shipped or stored
should be of the proper maturity and
free from skin breaks, bruises, decay
and other deterioration.
B ruises and other forms of damage
detract from visual appearance and are
the principal entry point for decay organ-
isms. Decay generally develops much
TEMPERATURE CONTROL
P roper temperature control is the most
important factor in maintaining the qual-
ity of perishable commodities.
C ontinuous, optimal temperature set-
ting – throughout the complete so-called
“cold chain” – must be maintained to
preserve the product integrity. The cold
chain is critical to the optimization of
product quality at destination. If breaks
more rapidly in bruised areas. In addi-
tion, damage increases exposed sur-
face area and therefore moisture loss.
I nfection and wounds can also sub-
stantially increase ethylene production,
causing rapid ripening of fruits and
senescence or death in vegetative tis-
sues.
in the cold chain occur, this integrity will
be compromised and products rendered
more susceptible to faster ripening and
decay. Once temperature deviations
occur, they can not be reversed. For opti-
mal quality, it is therefore critical to
maintain proper temperatures from the
time of packing all the way to the ulti-
mate consumer.
PERISHABLE CARGO CARE 11
 -11 -12 -14 -16 -18

TEMPERATURE MAINTENANCE IN TRANSIT

O nce a product has been pre-cooled,
refrigerated transport is recommended
for most perishable commodities.
Refrigerated transport retards respira-
tion and other metabolic activities and
slows down aging due to ripening. It
also retards product deterioration: soft-
ening, textural and color changes. Low
temperatures maintained during refrig-
erated transport slow down moisture
loss and wilting as well as spoilage due
to bacteria, fungi and yeast. In addition,
refrigerated transport retards undesir-
able growth such as sprouting of pota-
toes or onions.
developed specific loading guidelines
which, when followed, result in improve-
ments in product quality at destination.
M any parts of the world use Celsius as
standard, while others use Fahrenheit.
Since temperature is critical in handling
perishable commodities, knowing which
scale is being used is equally important.
(See the Temperature conversion chart
on page 44.)

T o achieve proper temperature control

and to minimize the temperature varia-
tion within a refrigerated container, ade-
quate air circulation is recommended.
To achieve proper air circulation,
Hamburg Süd has researched and

12 PERISHABLE CARGO CARE

 EQUIPMENT
A L W AY S T H E R I G H T E Q U I P M E N T
 -11 -12 -14
ALWAYS THE RIGHT EQUIPMENT
CARGO CARE ON OUR VESSELS
W ith the increasing demand for refriger-
ated containers, Hamburg Süd has
taken delivery of new container vessels
with expanded reefer slot capacity. For
example, the latest Cap San class ves-
sels have 800 reefer slots, providing a
refrigerated cargo capacity of 20,000
tonnes. All ships built since 1998, and
14 ALWAYS THE RIGHT EQUIPMENT
-16 -18
those currently on order, are equipped
with the latest remote monitoring system
(RMM), providing continuous checking
of individual integrated box operations
throughout the voyage.
In addition, the expert electronics engi-
neers on board ensure the smooth
functioning of all components.
REEFER SYSTEMS
H amburg Süd’s pioneering of refriger-
ated transportation solutions goes back
as far as 1906 when the Cap Vilano
started to carry cargo on a temperature-
controlled basis between the South
American East Coast and Europe. In
1938, six Hamburg Süd vessels were
equipped with dedicated reefer holds,
representing another industry initiative.
In 1955 Hamburg Süd introduced a fleet
of eight full reefer vessels, each with
120,000 cubic feet of reefer space.
ALWAYS THE RIGHT EQUIPMENT 15
I n 1971 Hamburg Süd introduced
containers for the carriage of reefer car-
goes on the Australia/New Zealand –
North America trade routes. One more
landmark was set in 1981, when Hamburg
Süd introduced reefer containers on the
South American East Coast – Northern
Europe service.
T oday Hamburg Süd offers two differ-
ent systems for carrying temperature-
controlled cargoes:
 -11 -12 -14 -16 -18

INTEGRATED CONTAINERS

H amburg Süd has a large fleet of

modern integrated reefer containers
with cooling facilities built into the con-
tainer. They come in 20’ and 40’ sizes
and are available on all our trade routes.
The integrated container is especially
suitable for door-to-door transport. Only
electrical power is required.

H amburg Süd’s reefer containers are O ur reefers’ microprocessors use a

built to the highest possible technical new proportional-integral-derivative tem-
standards. As a result, our equipment is perature control algorithm to regulate
regarded by the industry as state-of- the air temperature, resulting in more
the-art. The design reflects a combina- accurate temperature control.
tion of long experience, extensive re-
search and exhaustive testing pro- Hamburg Süd reefer containers have
grammes. The latest examples of our the highest interior volume available
innovative spirit are our Volumax® on the market today!
reefers, which provide an interior vol-
ume of 30 cubic metres in the 20ft con-
tainer and 70 cubic metres with a 40ft
High Cube container.

Air flow in an
integrated container

16 ALWAYS THE RIGHT EQUIPMENT

 Fresh ventilation

Temperature controller

Scroll compressor

MAIN TECHNICAL FEATURES:

• Service temperature range Hamburg Süd reefer containers have

+29°C to -30°C
• New Magnum® +29°C to -35°C
• Fresh air exchange adjustable
from 0 to 285 cubic meters per
hour
• Operating voltage
360 to 500 Volts /50 to 60 Hertz
• Unsurpassed internal volume to
provide maximum cargo space
• High-tech CFC-free insulation
ensures minimum heat leakage
• Special “T-bar” floors to ensure
optimum air circulation
bottom-air delivery. This means that
the air is supplied from the bottom
of the container through the specially
designed T-bar floor.
• Temperature control through
built-in microprocessor
• High-quality cooling machinery
• Use of environmentally
friendly refrigerants

ALWAYS THE RIGHT EQUIPMENT 17

 -11 -12 -14
INSULATED CONTAINERS (PORTHOLES)
B esides integrated containers Ham-
burg Süd offers a large number of insu-
lated containers: so-called porthole
containers.
P orthole units do not have any refrig-
eration machinery integrated and rely on
the vessel to provide the cold environ-
ment. By blowing cold air into one of
18 ALWAYS THE RIGHT EQUIPMENT
-16 -18
two portholes at one end of the contain-
er and exhausting it via the second, the
vessel’s onboard refrigeration system
delivers chilled air to each box at the
temperature required.
F or the cooling on shore and for land
transport an electrical clip-on unit is
necessary.
 T his type of container is particularly
environmentally and economically advan-
tageous and especially suitable for port-
to-port shipments.

Air flow in an
insulated container

MAIN TECHNICAL FEATURES:

• Temperature range on board:

-24°C (-11°F) / +12°C (54°F)

ALWAYS THE RIGHT EQUIPMENT 19

 -11 -12 -14 -16 -18

EQUIPMENT SPECIFICATIONS

Interior Capacity Payload

Equipment Type
cbm kg

20ft Insulated
24.9 21,150
(hanging cargo)

20ft 25.9 / 28.7 21,512

Insulated

20ft
30.0 21,010 / 27,430
Integrated Reefer

40ft HC Volumax®
Integrated Reefer 69.0 - 70.0 30,000

40ft HC Volumax®
69.8 30,000
Integrated Reefer
Controlled Atmosphere

Dimensions, weights and volumes are average measurements. In case of special requirements
please contact your local Hamburg Süd office.

20 ALWAYS THE RIGHT EQUIPMENT

Gross Weight Tare Weight Door Clearance Interior Dimensions
Width Height Length Width Height
kg kg mm mm mm mm mm

24,000 2,850 2,252 2,091 5,661 2,252 1,954

24,000 2,488 2,272 2,090 5,694 2,273 2,121

24,000/30,480 2,990/3,050 2,290 2,290 5,558 2,300 2,324

34,800 4,800 2,290 2,569 11,610 2,298 2,579

34,800 4,800 2,290 2,569 11,610 2,298 2,597

ALWAYS THE RIGHT EQUIPMENT 21

 -11 -12 -14
PRE-TRIP INSPECTION (PTI) AND CONTAINER CHECK
I t is one of the highest priorities of
Hamburg Süd to provide our customers
with the most suitable container equip-
ment for their needs at any time. Before
one of our containers is released to a
customer, it must pass through a “Pre-
Trip Inspection” (PTI).
22 ALWAYS THE RIGHT EQUIPMENT
-16 -18
T he PTI is an extensive check of the
container and the operation of the reefer
machinery. This ensures that only clean
and undamaged containers with reefer
machinery in perfect running condition
are made available to our customers.
AT M O S P H E R E M A N A G E M E N T

MANAGEMENT
AT M O S P H E R E
 -11 -12 -14
ATMOSPHERE MANAGEMENT
M odified Atmosphere (MA) and Con-
trolled Atmosphere (CA) is another means
of securing and preserving cargo quali-
ty. When fresh perishables such as fruit
and vegetables are shipped to distant
markets, they need a precisely con-
trolled transport environment. The shelf
life of individual products can be pro-
longed by keeping them at their optimal
MODIFIED ATMOSPHERE (MA)
T his is a storage atmosphere that is
different from that of ambient air, created
at the beginning of the storage period
and maintained without active control.
For instance, dry nitrogen is injected
into the refrigerated container to reduce
O2 level and slow down respiration of
fruit and vegetables. This modified
atmosphere technology is a supplement
to temperature management and is more
efficient than fresh air exchange. It
slows down respiration and retards the
production of ethylene in horticultural
commodities. The modified air content
of a container, however, can change
24 ATMOSPHERE MANAGEMENT
-16 -18
temperature, combined with the supply
of the most effective atmospheric blend.
Special containers that can modify and
control this critical mix are available
from Hamburg Süd. For advice on the
suitability of MA/CA for your cargoes,
please contact your local representa-
tive.
during a trip due to the respiratory activ-
ity of the commodities and pressure
changes in the container, thereby reduc-
ing its effectiveness at retarding the
deterioration of the fresh perishables.
Another MA technology relies on the res-
piration of the product to generate the
required CO2 atmosphere. This system
works to control the composition of
oxygen, carbon dioxide and others by
managing the respiration gases that are
produced naturally by fresh produce in
transit. For example, the fresh air
exchange valve opens when the CO2
meets specified levels. As a result, the
system permits the build up of CO2 at-
mosphere inside the cargo space of
refrigerated containers to safe levels
and the continuous maintenance of CO2
at appropriate levels for the product
throughout the voyage. By constantly
monitoring the gas levels and adding
fresh air as needed, the system maintains
a desirable environment automatically
and ensures a humidity-rich atmosphere.
By maintaining desirable environments,
this MA system facilitates quality product
arrivals and extended shelf life.

ATMOSPHERE MANAGEMENT 25
 -11 -12 -14
CONTROLLED ATMOSPHERE (CA)
C ontrolled atmosphere is the most
technologically advanced process that
is used to control precisely the atmo-
spheric composition within the container
throughout a shipment’s entire journey.
In contrast to the MA system CA is able
to actively adjust and control the air
composition by a nitrogen production
facility which is integrated into the
refrigeration unit. Controlled atmo-
sphere can increase the post-harvest
life of some perishables by two to three
times longer than other methods. The
ideal composition of the controlled
atmosphere transport is commodity-
specific. Atmospheric conditions are
custom-tailored to provide an optimum
environment for each commodity. The
availability of controlled atmosphere is
important in opening new markets for
shippers, allowing the ocean carriage of
commodities previously transported for
example by airfreight. Controlled atmo-
sphere can also be used to meet the
needs of a particular market by steering
the ripening rate of fruits and vegeta-
bles. Some of the products benefiting
from controlled atmosphere include
sweet cherries, nectarines, peaches,
26 ATMOSPHERE MANAGEMENT
-16 -18
papaya, broccoli, asparagus, avocados,
mangoes and cut flowers.
C A is a storage atmosphere containing
lower concentrations of oxygen and
higher concentrations of nitrogen than
ambient air, the composition of which is
regularly measured and maintained dur-
ing transportation. By retarding the res-
piration rate “Controlled Atmosphere”
transportation slows down the ripening
process and prolongs product storage
and shelf life. This is achieved by modi-
fying the composition of the atmosphere
surrounding the cargo in addition to
cooling. While the normal atmosphere is
composed of 78% nitrogen (N2), 21%
oxygen (O2) and below 1% carbon diox-
ide (CO2), atmosphere management
systems, depending on the product,
involve increasing the nitrogen and
reducing the O2 content. Simultaneously,
the relative humidity can be adjusted
and controlled in accordance with cultivar
requirements of the product.
C ombined with regular refrigeration,
BENEFITS OF
this is the best possible way to maintain
CONTROLLED ATMOSPHERE:
the freshness of perishable products for
longer transit times. • Delays aging, ripening, and
associated changes in product
T he CA technology is built into the • Reduces water loss
refrigeration system of the container. and weight shrinkage
Controlled atmosphere technology uses • Allows longer transit time,
computer systems to monitor and control i.e. shipments can be shipped to
the atmosphere in the container and more distant destinations and/or
make adjustments during the trip. These to new markets
systems record changes in the atmo- • Provides better quality control
spheric composition during a container’s • Improves control of insects for
journey. The system works by passing certain commodities
compressed fresh air over a membrane
in which the fast-flowing gases such as
oxygen, water vapour and carbon dioxide
permeate the walls of the membrane.
Slow-flowing gases such as nitrogen
and ethylene pass straight through. In

AT H M O S P H E R E
MANAGEMENT
practice this means the container’s
atmosphere is purged and replaced by
clean nitrogen. This purging action can
be beneficial in flushing out unwanted
gases such as ethylene and carbon
dioxide. Control of the atmosphere in
the container is achieved by purging the
container with nitrogen when required.

ATMOSPHERE MANAGEMENT 27
DEHUMIDIFICATION

H amburg Süd offers you new refriger-

ation units with state-of-the-art technology,
which allows you to reduce the relative
humidity inside your container to levels
between 55% and 95%. Excess mois-
ture, which can cause mould to grow on
your cargoes, can be avoided.

VENTILATION
A ll refrigeration units are equipped
with vents, which, when opened as
needed, will supply fresh air to the cargo
space, to create a more suitable atmo-
sphere for fresh fruit and vegetables.
When fresh air is not needed, the fresh
air ventilator must be closed - for exam-
ple when frozen products / cargoes are
transported - to prevent icing of the evap-
orator coils.

28 ATMOSPHERE MANAGEMENT
PA C K A G I N G A N D L O A D I N G
R E C O M M E N D AT I O N S

AND LOADING
PA C K A G I N G
 -11 -12 -14 -16 -18

PACKAGING AND LOADING RECOMMENDATIONS

PRE-TREATMENT OF PRODUCTS
T he condition of products before they
are stuffed plays an important role in
their condition upon arrival. That is why
it is essential that all products are treat-
ed correctly prior to stuffing. Even
though the temperature, ventilation and
humidity are all optimal during the entire
voyage, products will only arrive in per-
fect condition if the pre-treatment has
been performed correctly. Successful
shipping begins at the product sourcing
area.

PRE-COOLING OF CARGO
T he proper pre-cooling of products
will have a positive effect on their shelf
life and an enhanced output, compared
to products that have not been pre-
cooled. Products should always be pre-
cooled to the required carriage temper-
ature prior to being loaded into the con-
tainer. Reefer containers are designed
to maintain the temperature of the prod-
ucts, not to lower it. When the products
are packed at temperatures above the
carriage temperature, this might have a
negative influence on the cargo quality.

30 PACKAGING AND LOADING RECOMMENDATIONS

TEMPERATURE CONDITION OF THE CONTAINER
P re-cooling of the reefer container
itself should never take place. Once the
doors of a pre-cooled container are
opened, the ambient hot air will meet
the internal cold air, resulting in a large
amount of condensation on the interior
surface. By dripping from the roof of the
container, this condensation can cause
stains and weaken the structure of the
boxes. Therefore the condensed water
must be removed through the evapora-
tor located inside the reefer machinery.
The heat that enters the container
during stuffing, combined with the heat
that is constantly generated by the “res-
piring” cargo, must also be removed
through the evaporator.
PACKAGING AND LOADING RECOMMENDATIONS 31
A s soon as the water and heat pass
the evaporator, ice is formed and the
machinery enters a short defrost mode.
Consequently, there will be less capaci-
ty available for cooling the cargo. In a
tropical climate with excessive heat and
humidity, any pre-cooling of the con-
tainer is likely to cause problems and
damage the products. Pre-cooling of
the reefer container should only be carried
out when the container is connected to
the cold store and the temperatures are
identical. The connection is achieved by
the use of a “cold tunnel” – a tight duct
between the cold store and the contain-
er which prevents ambient air from
entering.
 -11 -12 -14 -16
REQUIREMENTS/GUIDELINES: PACKAGING AND STOWAGE
FROZEN PRODUCTS
P roper packaging procedures will help
protect frozen cargo during transport.
Frozen products do not require air holes
in the top and bottom of the cartons. Air
flowing around the load is sufficient to
remove heat that has found its way into
the container and heat generated by the
cargo. The cartons should be stacked
directly on top of each other to take
advantage of their strength in the cor-
ners. If palletized, the corners of each
carton should be supported directly by
the pallet. Carton edges should not
overhang the pallet.
CHILLED PRODUCTS
F or live chilled products, refrigerated
air must circulate through the packing
and cargo, because heat is not only
generated from the outside but is also
produced by the cargo itself. "Respira-
tion" from the load requires air circula-
32 PACKAGING AND LOADING RECOMMENDATIONS
-18
T he stowage of frozen products is rel-
atively simple. All that is required is solid
block stowage, leaving no space
between the packages/cartons and no
space between the cargo and the walls
of the container, i.e. the floor of the con-
tainer has to be fully covered.
H owever, it is very important that the
cargo is stowed in height not exeeding
the red load line as this allows the refrig-
erated air to circulate evenly around the
cargo, thereby keeping the frozen prod-
ucts at the required temperature.
tion both around the commodity and
through the load to remove respiratory
heat, carbon dioxide, water vapor and
other gases. The loading pattern and
airflow are determined by the commod-
ity and the type of packaging used.
 Loose Chilled Live Cargo
Spacious stowage patterns and well
permeable type boxes should ensure
optimal heat exchange with the circulat-
ing air.
Palletized Chilled Live Cargo
Cartons on pallets must be stacked
squarely on top of each other so that the
weight is evenly distributed on the four
corners of the cartons.

The cartons' top and bottom ventilation

holes must be aligned so that air can
flow freely. Shrink-wrapped pallets, slip-
sheets or other material which may
obstruct airflow through the load, must
not be used.

General Note for frozen and chilled products:

Do not stow above the maximum red load line!
Any void floor spaces must be covered with 'filler' material (i.e. cardboard
sheeting) to avoid 'short-cycling' or 'by-passing' of the circulating air.

PACKAGING AND LOADING RECOMMENDATIONS 33

 -11 -12 -14 -16 -18

STOWAGE PATTERN
Allowing air circulation through the cargo
Weave block stow (chilled cargo)

front cut

Preserving a constant low temperature

Solid block stow (frozen cargo)

front cut

I n the picture below, the arrows indi-

cate the air circulation movement through
the cargo and the cooling unit. Typically
the container has a T-bar floor. The
space between the aluminum T-bars
serves as the air delivery ducts. The
cargo is loaded up to the "load lines"
which are marked at various places on
the top side walls.

34 PACKAGING AND LOADING RECOMMENDATIONS

LOADING PATTERNS WHICH HINDER
PROPER AIR CIRCULATION

Any void floor spaces must be covered.

Do not stow above the red load line. Do not leave any space between
cargo and side walls.

General note:
Proper air circulation is critical for temperature maintenance.

EXAMPLE OF A PROPER AIR FLOW FOR FROZEN CARGO

Proper air flow is essential to maintaining an even temperature

throughout the container.

PACKAGING AND LOADING RECOMMENDATIONS 35

36 PACKAGING AND LOADING RECOMMENDATIONS
USEFUL HINTS

USEFUL
HINTS
 -11 -12 -14 -16 -18

USEFUL HINTS
LOADING TO MAINTAIN QUALITY
Basic proper loading steps and recommendations:

Do not leave open floor space at the front / end bulkhead or side walls.

Do not run the refrigeration unit with the rear doors open.

Do not load cargo to the ceiling (leave 5”- 6” or 13 - 15 cm minimum of

space – red load line).

Set unit at optimal carrying temperature.

A set point below the required carrying temperature does not expedite
the cooling process.

Pre-freeze or pre-cool the respective cargo before loading.

Assure floor and drains are free of debris.

Assure weight is distributed evenly in the container for maximum stability.

Load past air restrictions in the T-floor, but not beyond the end of
the T-floor (cover entire floor).

If palletized, place dunnage or air bags in centre channel between pallets.

Block and brace cargo as necessary to avoid shifting.

Ensure total weight of cargo, container, chassis, genset and truck are within
legal limits (for origin, transit and destination countries).

38 USEFUL HINTS
RECOMMENDED CARRYING TEMPERATURES
W ith perishable products of all types,
temperature is of prime importance, i.e.
food products must maintain low tem-
perature throughout the cold chain. To
avoid freezing injury of chilled foods
during transportation, it is necessary to
ensure that the circulating air does not
become colder than about -1 °C. Also,
the air temperature must be as constant
as is practicable, as fluctuating air tem-
perature may accelerate water loss and
can cause frost formation inside retail-
packed deep frozen foods such as veg-
etables, meat balls etc.
USEFUL HINTS 39
 -11 -12 -14 -16 -18

Approx. Max Recommended

FRUITS Transit / Shelf Life Transport Temperature
in days (from/to) °F (from/to) °C (from/to)

APPLES (depending on variety) 90 ~ 240 32 ~ 39 0~4

APRICOTS 7 ~ 14 30 ~ 32 -1~ 0
AVOCADOS 14 ~ 28 41 ~ 50 5 ~ 10
BANANAS 14 ~ 28 55 ~ 57 13 ~ 14
BLUEBERRIES 14 ~ 21 30 ~ 32 -1~ 0
CHERRIES, SWEET 14 30 ~ 32 - 1.1 ~ 0
CHESTNUTS (WATER) 100 ~ 128 32 ~ 36 0~2
COCONUTS 30 ~ 60 32 ~ 36 0~2
CRANBERRIES 60 ~ 120 37 2.8
DATES 24 ~ 52 32 0
FIGS 7 ~ 10 32 0
GRAPEFRUIT (depending on variety) 28 ~ 42 50 ~ 60 10 ~ 14
GRAPES 20 ~ 90 30 ~ 32 - 1.1 ~ 0
GUAVA 14 ~ 21 46 ~ 50 8 ~ 10
KIWI FRUIT 28 ~ 84 32 0
LEMONS 30 ~ 180 50 ~ 55 10 ~ 13
LIMES 42 ~ 56 50 ~ 54 10 ~ 12
LYCHEES 21 ~ 35 35 2
MANGOES (depending on variety) 14 ~ 25 50 ~ 57 10 ~ 13
MELONS (CANTALOUPES) 10 ~ 14 38 ~ 40 3~4
MELONS (CRENSHAW) 14 ~ 21 50 10
MELONS (HONEYDEW) - C2H4 treated 21 ~ 28 50 10
MELONS (HONEYDEW) - untreated 21 ~ 28 45 ~ 50 7 ~ 10
MELONS (PERSIANS) 14 ~ 21 50 10
MELONS (WATER) 14 ~ 21 50 10
NECTARINES 14 ~ 28 30 ~ 32 -1~0
ORANGES (depending on variety) 35 ~ 90 32 ~ 39 0~4
PAPAYA 7 ~ 21 50 10
PASSION FRUIT 14 ~ 21 46 ~ 50 8 ~ 10
PEACHES 14 ~ 28 30 ~ 32 -1~0
PEARS 60 ~ 180 30 ~ 32 - 1 ~ -0.5
PINEAPPLES, GREEN 14 ~ 36 50 10
PLUMS & PRUNES 14 ~ 28 32 0
STRAWBERRIES 5 ~ 10 32 0
TANGERINES & MANDARINS 14 ~ 28 39 ~ 45 4~7
UGLIFRUIT 14 ~ 21 40 4

40 USEFUL HINTS
 Approx. Max Recommended
V E G E TA B L E S Transit / Shelf Life Transport Temperature
in days (from/to) °F (from/to) °C (from/to)

ARTICHOKES 15 ~ 20 32 0
ASPARAGUS 10 ~ 17 32 ~ 36 0 ~2
BROCCOLI 14 32 ~ 34 0 ~1
CABBAGE (green, red, white) 90 ~ 180 32 ~ 34 0 ~1
CARROTS 28 ~ 180 32 ~ 34 0 ~1
CAULIFLOWER 28 32 ~ 34 0 ~1
CELERY 28 32 ~ 34 0 ~1
CHARD (BEETS) 10 ~ 14 32 ~ 34 0 ~1
CHICOREE 14 ~ 28 32 ~ 34 0 ~1
CORN, SWEET 4~6 32 ~ 34 0 ~1
CUCUMBERS 10 ~ 14 50 10
EGGPLANT 10 ~ 14 50 10
ENDIVES 14 ~ 21 32 ~ 34 0~1
GARLIC 90 ~ 210 28 ~ 32 -2 ~ 0
GINGER 90 ~ 180 56 13
HORSERADISH 300 ~ 350 32 ~ 34 0~1
KOHLRABI 25 ~ 30 32 ~ 34 0~1
LETTUCE 14 ~ 21 32 ~ 34 0~1
MUSHROOMS 12 ~ 17 32 ~ 34 0~1
OLIVES 28 ~ 42 45 7
ONIONS, DRY 30 ~ 180 32 0
ONIONS, GREEN 7 ~ 10 32 ~ 34 0~1
PARSLEY 30 ~ 60 32 ~ 34 0~1
PARSNIPS 60 ~ 120 32 ~ 34 0~1
PEAS 7 ~ 10 32 ~ 34 0~1
PEPPERS, CHILE 14 ~ 21 45 ~ 50 7 ~ 10
POTATOES, PROCESSING 56 ~ 175 50 10
POTATOES, SEED 85 ~ 175 36 ~ 40 2~4
POTATOES, SWEET 90 ~ 180 55 ~ 60 13 ~ 16
PUMPKINS 84 ~ 160 50 ~ 55 10 ~ 13
RADISHES 21 ~ 28 32 ~ 34 0~1
RHUBARB 14 ~ 21 32 ~ 34 0~1
SALSIFY 60 ~ 120 32 ~ 34 0~1
SPINACH 5 ~ 10 32 ~ 34 0~1
TOMATOES, MATURE GREEN 21 ~ 28 54 ~ 58 12 ~ 14
TOMATOES, TURNING 7 ~ 14 50 10
TURNIPS, GREEN 10 ~ 14 32 ~ 34 0~1
TURNIPS, ROOTS 60 ~ 120 32 ~ 34 0~1
WATERCRESS 4~7 32 ~ 34 0~1
YAMS 50 ~ 115 56 ~ 60 13 ~ 16

USEFUL HINTS 41
 -11 -12 -14 -16 -18

Approx. Max Optimum

D A I RY P R O D U C E Transit / Shelf Life Transport Temperature
in days (from/to) °F (from/to) °C (from/to)

BUTTER, FRESH - 38 ~ 42 3.3 ~ 5.5

BUTTER, FROZEN - -5 - 20.5
CHEESE (depending on type) - 32 ~ 54 0 ~ 12
CHEESE, FRESH - 32 ~ 35 0 ~ 1.7
CHOCOLATE - 50 ~ 65 10 ~ 18.3
EGGS 180 33 ~ 38 0.6 ~ 3.3
ICE CREAM, FROZEN - -6 - 21
MARGARINE - 35 1.7
MILK - 32 0

Approx. Max Optimum

FISH Transit / Shelf Life Transport Temperature
in days (from/to) °F (from/to) °C (from/to)

CODFISH - 35.6 - 39.2 +2 - + 4

CRAB & LOBSTER, FROZEN - - 5 ~ - 10 - 20.5 ~ - 23.3
FISH (fatty), FROZEN - - 8 or colder - 23 or colder
FISH (other), FROZEN - - 4 or colder - 20 or colder
FISH PRESERVES - 34 1.1
SHELLFISH, FROZEN - - 8 or colder - 22 or colder
SHRIMPS & SCALLOPS, FROZEN - 0~-5 - 17.8 ~ - 20.6

Approx. Max Optimum

M E AT & P O U LT RY Transit / Shelf Life Transport Temperature
in days (from/to) °F (from/to) °C (from/to)

BEEF, FRESH (chilled) 14 ~ 28 29 - 1.4

BEEF, FROZEN - -5 - 20.5
LAMB, FRESH (chilled) 14 ~ 28 29 - 1.4
LAMB, FROZEN - -5 - 20.5
PORK, FRESH (chilled) 14 ~ 28 29 - 1.4
PORK, FROZEN - -5 - 20.5
POULTRY, FRESH (chilled) 14 ~ 28 29 - 1.4
POULTRY, FRESH (packed in ice) 14 ~ 28 33 0.6
POULTRY, FROZEN - -8 - 22
PROCESSED MEAT PRODUCTS 21 -28 29 - 1.4
VEAL, FROZEN - -5 - 20.5

42 USEFUL HINTS
 Approx. Max Optimum
PLANTS Transit / Shelf Life Transport Temperature
in days (from/to) °F (from/to) °C (from/to)

CASSAVA (TROPICAL PLANTS) 14 ~ 21 56 13

FERNS 30 39 4
FLOWER BULBS 60 ~ 360 45 ~ 59 7.2 ~ 15
OKRA (TROPICAL PLANTS) 7 ~ 10 50 10
PLANTS, POTTED 14 ~ 360 27 ~ 1 - 2.8 ~ - 18.3
YUCCA PLANTS 10 ~ 14 50 10

Approx. Max Optimum

MISCELLANEOUS Transit / Shelf Life Transport Temperature
in days (from/to) °F (from/to) °C (from/to)

DRIED FRUITS & VEGETABLES 0 ~ 360 32 0

FOODSTUFFS, FROZEN - -0 - 17.8
JUICE/CONCENTRATE, FROZEN - -0 - 17.8
NUTS (TREE, PECANS, WALNUTS) 0 ~ 900 32 0
PHOTOGRAPHIC FILM, PAPER ,
CHEMICALS - 50 10
VEGETABLES, FROZEN - -4 - 20

USEFUL HINTS 43
 -11 -12 -14 -16 -18

TEMPERATURE CONVERSION CHART

FAHRENHEIT AND CELSIUS

°F °C °F °C °F °C °F °C
-25.0 -31.7 0.0 -17.8 25.0 -3.9 50.0 10.0
-24.0 -31.1 1.0 -17.2 26.0 -3.3 51.0 10.6
-23.0 -30.6 2.0 -16.7 27.0 -2.8 52.0 11.1
-22.0 -30.0 3.0 -16.1 28.0 -2.2 53.0 11.7
-21.0 -29.4 4.0 -15.6 29.0 -1.7 54.0 12.2
-20.0 -28.9 5.0 -15.0 30.0 -1.1 55.0 12.8
-19.0 -28.3 6.0 -14.4 31.0 -0.6 56.0 13.3
-18.0 -27.8 7.0 -13.9 32.0 0.0 57.0 13.9
-17.0 -27.2 8.0 -13.3 33.0 0.6 58.0 14.4
-16.0 -26.7 9.0 -12.8 34.0 1.1 59.0 15.0
-15.0 -26.1 10.0 -12.2 35.0 1.7 60.0 15.6
-14.0 -25.6 11.0 -11.7 36.0 2.2 61.0 16.1
-13.0 -25.0 12.0 -11.1 37.0 2.8 62.0 16.7
-12.0 -24.4 13.0 -10.6 38.0 3.3 63.0 17.2
-11.0 -23.9 14.0 -10.0 39.0 3.9 64.0 17.8
-10.0 -23.3 15.0 -9.4 40.0 4.4 65.0 18.3
-9.0 -22.8 16.0 -8.9 41.0 5.0 66.0 18.9
-8.0 -22.2 17.0 -8.3 42.0 5.6 67.0 19.4
-7.0 -21.7 18.0 -7.8 43.0 6.1 68.0 20.0
-6.0 -21.1 19.0 -7.2 44.0 6.7 69.0 20.6
-5.0 -20.6 20.0 -6.7 45.0 7.2 70.0 21.1
-4.0 -20.0 21.0 -6.1 46.0 7.8 71.0 21.7
-3.0 -19.4 22.0 -5.6 47.0 8.3 72.0 22.2
-2.0 -18.9 23.0 -5.0 48.0 8.9 73.0 22.8
-1.0 -18.3 24.0 -4.4 49.0 9.4 74.0 23.3
0.0 -17.8 25.0 -3.9 50.0 10.0 75.0 23.9

Formulas: C= 5 / 9 (F-32) F= 9 / 5 (C-32)

44 USEFUL HINTS
CHECKLIST FOR REEFER CARGO
PREPARING FOR SHIPMENT

Optimal temperature requirement

Fresh air ventilation requirement (cbm/h)

Humidity requirement

Transport time

Practical shelf life of the product

Volume of cargo

Packaging materials and cartons used

Recommended stowage pattern

Required documentation, including legislative requirements

BEFORE AND DURING STUFFING

Container is set at the optimal temperature, ventilation and humidity levels

Cargo is not stowed above the red load line

Cargo is stable and evenly stowed (weight is distributed for maximum

stability and the entire floor is covered)

Total cargo weight does not exceed the maximum payload of the container

Total weight of the container (container, cargo, chassis and genset) does not

exceed the road limitations in any country crossed during transport

If cargo is palletized, dunnage is placed in the centre channel between pallets

Cargo is blocked and braced as necessary

Frozen or chilled cargo requirements are followed

USEFUL HINTS 45
 -11 -12 -14 -16 -18

FOR FROZEN CARGO

Pre-freeze cargo before stuffing

Fresh air ventilation is closed

FOR CHILLED CARGO

Pre-cool cargo before stuffing

Set fresh air ventilation as required

Set unit at carrying temperature, not lower

46 USEFUL HINTS
 ABOUT US
ORGANIZATION

CARGO CARE
PERISHABLE
Head Office and Region Europe Region South America West Coast
Hamburg Süd Hamburg Süd Chile
Willy-Brandt-Straße 59-61 Av. Apoquindo 3669 – 9th Floor
20457 Hamburg Las Condes, Santiago de Chile
Germany Chile
Phone: +49 40 3705-0 Phone: +56 2 290-8300
Fax: +49 40 3705-2400 Fax: +56 2 206-6350
E-Mail: central@ham.hamburgsud.com E-Mail: hsch@scl.hamburgsud.com

EQUIPMENT
Region South America East Coast Region North America
Hamburg Süd Brasil Ltda. Hamburg Süd North America, Inc.
Rua Verbo Divino, 1547- 10° Andar - Cj. 1001 465 South Street
Bairro Chácara Santo Antônio Morristown, NJ 07960
04719-002 - SãoPaulo - SP United States
Brazil Phone: +1 973 775-5300

MANAGEMENT
AT M O S P H E R E
Phone: +55 11 5185-5700 Fax: +1 973 775-5310
Fax: +55 11 5185-5712 E-Mail: jay.hong@us.hamburgsud.com
E-Mail: hsud@sao.hamburgsud.com
Region Asia
Hamburg Süd Hong Kong Limited
Two International Finance Center, 36th Floor
8 Finance Street
Hong Kong

AND LOADING
China

PA C K A G I N G
Phone: +852 3478-8000
Fax: +852 3478-8022 /+852 3478-8023
E-Mail: info@hkg.hamburgsud.com

DISCLAIMER
The information contained in this service brochure has been prepared by Hamburg Süd for
information purposes only. While every reasonable care has been taken to ensure that the
information in this brochure is correct and accurate, Hamburg Süd, its affiliated and/or
USEFUL

associated subsidiaries and agents accept no responsibility for loss or damage which may
HINTS

arise, directly or indirectly, from reliance on information contained in this service brochure.

USEFUL HINTS 47
Willy-Brandt-Straße 59-61
20457 Hamburg
Germany
Phone: +49 40 3705-0
Fax: +49 40 3705-2400
E-Mail: central@ham.hamburgsud.com
www.hamburgsud.com