When compared to water ice and gel packs, dry ice offers a sustainable cooling solution at -78.5°C, providing three times the refrigeration power. As it undergoes sublimation from solid to gas during energy transfer, it leaves behind no water or residue, eliminating the need for reverse logistics. However, its widespread use in the food processing, food transportation, and life sciences cold chain is not solely due to these factors. Dry ice also brings significant enhancements to product quality and safety, product shelf life, transportation costs, and carbon footprint reduction.
Matthew Chard, the EMEA Sales Director for Dry Ice Manufacturing Systems at Cold Jet, is a seasoned professional renowned for his expertise in driving sales and fostering strategic partnerships across diverse industries. With a focus on sustainable solutions and customer collaboration, Matthew excels in enhancing product quality, reducing emissions, and optimizing cost efficiencies. His track record of success at Silicon Valley startups and Tetra Pak showcases his dedication to delivering tangible results and innovative solutions. As a speaker, Matthew brings invaluable insights and actionable strategies to empower audiences and drive business growth.
Embark on an enlightening journey with Matt Chard as he explores the origins of dry ice and its pivotal role in preserving fish, seafood, and other proteins during intermodal transportation. Gain expertise in sustainable cooling practices and discover the tangible benefits, including extended product shelf life, reduced transportation expenses, and minimized carbon footprint.
Learn more at www.coldjet.com/
Негізгі бет The Strategic Edge of Dry Ice in Seafood Logistics
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