Sorba-Freeze is the most flexible refrigerant packaging product (often known as gel pads) used within the food industry and has been at the forefront of refrigerated packaging solutions since 1991. Today it is used by many artisan food producers and the fish industry for which it was originally invented.
One of the main advantages of Sorba-Freeze is that it is extremely
safe and easy to handle. All you need is water and a freezer.
1. If you have purchased a roll, tear off exactly what you need.
2. Soak the dry Sorba-Freeze pads for 10 minutes in fresh water
3. Freeze the swollen pads as low as minus 40°C
If freezing more than one pad, place plastic film or waxed paper
between layers of Sorba-Freeze and always stack them silver laminate
to fabric. (Remove plastic film before use.)
Do not place on bare metal until frozen .
4. Pack the frozen pads above your product (fabric side down),
as cold sinks downwards. To keep cold for longer periods place another
Sorba-Freeze pack under your product.
CAUTION: Freezing pads below minus 15°C may burn uncovered skin.
For maximum insulation we recommend:
1. To completely insulate the pack, we recommend that you use a polystyrene case which seals totally enclosing your product and the Sorba-Freeze pads.
2. Seal the pack with tape to make sure it stays closed throughout the journey.
3. For maximum effectiveness the polystyrene packs should be chilled down before packing.
4. For longer transit time, place an additional refrigerant sheet underneath as well as on top of your products.
NB:
The above points are the ideal steps for maximum effect and should keep your product well under 5°C for as long as 48 hours. However, good results can also be achieved using cardboard boxes and plastic containers.