For the majority of airline catering companies, the ‘cold chain’ accounts for up to 30% of non-food costs. Money literally disappears as dry ice must be ordered in advance, sublimates during transport or is thrown out due to quality.
Dry ice is a major expense for airline caterers and one that is very inefficient to order, transport and store. With this in mind, Cold Jet engineered a line of systems that produce dry ice slices in standard 150 x 150 mm and 210 x 125 mm as well as custom configurations.
Cold Jet systems allow airline caterers to produce dry ice “just-in-time” on-site, providing better control in an environment of constant change. By better managing dry ice volumes, keeping sublimation loss low and improving product quality, cost containment is greatly improved.