With the advent of the first warm days, the demand for ice cream is steadily increasing throughout the country and is expected to do so season Consumption is more intense than in winter.
This increase, which usually accelerates between November and March, requires reinforcement planning Logisticsespecially regarding Cool seriesone of the most demanding systems in the food sector.
Ice cream too Sensitive to thermal changes. Any fluctuation outside the recommended range – generally below -18°C – can affect its consistency, integrity and shelf life. with Temperatures Higher external standards and refrigerated fleets, warehousing centers and points of sale must operate under a higher standard of requirements To ensure that the product reaches the consumer in optimal conditions.
Unlike other foods, Ice cream does not tolerate subtle fluctuations. Thermal shock, even if temporary, can cause ice crystals to form, changing consistency and compromising safety. Therefore, ice cream logistics during the hot months requires adjustment at all stages: transportation, storage and handling at the destination.
In transportation, refrigerated vehicles must maintain a Stable temperature Even when the external thermal sensation exceeds 30°C. This increases Energy consumption It requires more frequent maintenance of cooling equipment, especially on days of peak demand. In addition, many operators plan shorter or staggered routes to reduce extended door openings and avoid cumulative hail losses.
in Distribution centersSurveillance systems play a central role. Temperature controls are doubled, critical points of the freezing tunnels are reviewed and Traceability Internal to ensure no exposure to any elements Thermal differences In selection, merging or sending operations.
The point-of-sale storage phase also requires attention. Cameras must operate without overload and with greater frequency of manual control, since the flow of apertures increases as sales grow. In many cases, operations include hourly measurements or additional sensors to avoid deviations.
the Traceability It is one of the cornerstones of ice cream logistics. Each batch requires continuous recording of its temperature from origin to point of sale. This monitoring allows us to identify deviations, prevent accidents, and ensure that the final product complies with specifications Conservation regulations.
Operators often work with automatic recording systems that document conveyor temperatures, conveyor times, stops, and loading and unloading operations. This doesn’t just improve Food safetybut also anticipate stress points in the process – for example, extreme exposure times or areas where outside temperatures have a stronger impact on the equipment.
he Use of sensors and technologies Watching It becomes especially important during the summer. In these months, the variation in ambient temperatures forces us to intensify activity Real time control. Some distributors incorporate diversion alarms and automatic reporting that allow intervention before product is affected, reducing losses and maintaining quality.
Peak ice cream season also means more precise planning of routes and delivery pace. eldest He asksHigh turnover Stocks. This requires optimizing times, coordinating supplies frequently, and avoiding excessive accumulation that may lead to saturation of storage systems.
In many cities, the heat forces delivery schedules to be reorganized to run early or late, avoiding transporting products during hours of maximum radiation. This strategy not only takes care of the cold chain, but also reduces demand on equipment and improves… Energy efficiency.
Fast turnover is another key factor. The shorter the time the product stays in tanks or rooms, the less it is exposed to thermal changes. Therefore, summer planning usually involves smaller batches and closer deliveries.
As demand increases, ice cream logistics becomes a clear example of how climate directly affects the supply chain and people’s daily lives. And why the cold chain continues to be one of the most sensitive and strategic systems in the food sector.
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