Specifications

External dimensions: 12.19 × 2.44 × 2.59 m (40 ft)

Which temperature for which goods

The set point decides the equipment, not the other way round. One container will not reach −60 °C and also hold +14 °C accurately: those are two different machines.

Goods	Set point	Equipment
Wine, chocolate, cosmetics, ambient pharmaceuticals	+12 to +18 °C	Insulated or temperature-controlled container
Fruit, vegetables, cut flowers	+2 to +8 °C	Refrigerated container
Meat, dairy, prepared meals	0 to +4 °C	Refrigerated container
Frozen goods, ice cream	−18 °C and below	Freezer container
Sashimi-grade tuna, deep-frozen seafood	−45 to −60 °C	Deep-freeze container
Pulling temperature down after production	Forced air	Blast chiller unit

Insulated, refrigerated, freezer

No unit
Insulated container
Insulated walls, no machinery. It slows the exchange with outside air but produces no cold: right for a few hours of buffer, for ambient storage, or as a shell to fit out.
−25 to +25 °C
Refrigerated container
A unit controlled to a tenth of a degree, a T-bar floor that lets air move under the pallet, and continuous temperature logging. The usual format for both chilled and frozen.
down to −60 °C
Deep-freeze container
A heavier unit and thicker insulation, to hold deep-freeze temperatures without cycling constantly. For seafood, certain preparations and pharmaceutical needs.

Power supply and consumption

A refrigerated container is not a domestic appliance: it connects like industrial plant, and its supply is prepared before delivery.

Three-phase 400 V: The standard European connection for a 20 or 40 ft reefer, on a dedicated protected industrial socket. Provide a clean circuit, not a shared extension lead.
Single-phase 230 V: Possible on some short formats and on insulated boxes fitted with a smaller unit. To be confirmed when quoting: not every unit accepts it.
Generator set: Underslung or towed, for a site with no mains supply, a construction site or an event. It brings its own fuel logistics and servicing.
Starting current: The peak when the compressor cuts in is far above steady-state consumption. Protection is sized on the peak, otherwise it trips repeatedly.

What European rules require

Food hygiene — Regulation (EC) No 852/2004: Washable surfaces, documented temperature control on HACCP principles, and traceable records. Highly perishable food is held at no more than +4 °C.
Products of animal origin — Regulation (EC) No 853/2004: Additional temperature and premises-approval requirements for meat, fishery products and dairy.
Temperature recorders — EN 12830: Instruments used for the storage and transport of chilled or frozen food fall under this standard, with periodic verification.
Refrigerants — Regulation (EU) No 517/2014 (F-Gas): Periodic leak checks, an equipment log, and work reserved to certified technicians. High global-warming-potential refrigerants are being phased out.
Transport of perishables — ATP agreement: If the box is moved loaded between signatory states, it falls under the ATP agreement and must carry a valid certificate of compliance.

The ranges shown are those of standard equipment. The exact set point, electrical rating and certificates applicable to your activity are confirmed when quoting.