Chiller vs Freezer: The Decision in Practice
The tempting mistake is to rent a freezer van "to be safe" because it goes colder. In practice a deep-freeze unit is the wrong tool for chilled cargo: it costs more per day, burns more fuel, and running it near its warm limit is less stable than running a chiller in the middle of its band. Fresh produce and dairy held too cold suffer chill injury and texture damage as surely as they suffer from being too warm.
The reverse mistake is more expensive. A chiller van pushed to its lowest setting cannot hold -18°C, and frozen cargo that partially thaws and refreezes is unsellable even if it arrives hard. If any part of your load is genuinely frozen, you need a freezer unit or a multi-zone truck — not a chiller with an optimistic setpoint.
- Chilled cargo — produce, dairy, bakery, prepared meals, flowers
- Frozen cargo — ice cream, seafood, frozen meat, frozen bakery
- Pharma — vaccines, insulin, temperature-sensitive medicines
- Mixed loads — multi-zone truck, not a compromise setpoint
- Never use a chiller as a substitute freezer
- Never chill produce below its safe band