General

Amongst the many possible applications of RUBITHERM PCM's, the concept of improving the temperature retention of food during the period between meal preparation and delivery to the customer, is receiving increasing attention. The European Hazard Analysis and Critical Control Points (HACCP) guidelines call for self measurement and a strict control of the minimum temperature of 65 °C for heated food. The food delivery industry often finds it very difficult to meet the requirements of the guidelines if, for example, transport is delayed, or the outside temperature is very low or the insulated transport box is opened numerous times to take out some meals. Furthermore, overheating and consequently further cooking of food should be avoided.

Latent heat food transport elements

The RUBITHERM^® latent heat food transport elements are an excellent supplementary heat source for insulated transport boxes and bags used to transport hot food. Incorporated within various elements (for example aluminium or plastic profiles), our ecological latent heat granulate RUBITHERM GR 80 and latent heat fibre boards RUBITHERM FB 80 will considerably improve the temperature retention time, utilising the advantages of the latent heat storage process: high heat storage capacity and nearly constant temperatures during the phase change process.