Shipping Reefer Cargo from Piraeus to Paranagua via Ocean Freight

Transporting fresh produce successfully necessitates a continuous cold chain. Use thermal containers with the right amount of gel packs for refrigerated food or dry ice for frozen goods, pre‑chill products before packing, and choose a time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.

Yes, frozen goods can often be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines impose limits on how much dry ice is allowed per package and per shipment, and labels must show the net weight of dry ice and UN1845 markings. Our compliance team recommends checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep reefer cargo at temperature while staying within dry‑ice limits.

Standard cargo policies may restrict coverage for temperature-related loss on fresh food and frozen food. Insurance specialists generally recommend arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your refrigerated food shipment. Keep packing records and temperature logs; insurers often require proof that correct handling was used before honoring claims.

Most chilled beverages should stay between 0–4°C, while many Frozen food products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always check requirements for each item and specify the target range on booking instructions and labels so your temperature-controlled shipment is set correctly.

You can sometimes mix chilled food and Frozen food in the same load, but only if your container or vehicle can maintain separate temperature zones. Chilled food typically needs temperatures above freezing, while frozen food must stay well below zero. If only one temperature setpoint is available, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.

Fresh and frozen food must be transported under temperature-controlled conditions to maintain quality. Effective insulation and refrigeration systems are essential during ocean freight to prevent spoilage. Additionally, proper loading techniques should be employed to ensure that products are secured and protected from temperature fluctuations.

Shipments of fresh and frozen food from Greece to Brazil must comply with Brazilian health regulations, including obtaining necessary import permits and health certificates. All products must also adhere to the specific phytosanitary and sanitary standards set by Brazilian authorities to prevent the introduction of pests and diseases.

You may read more about the company when you visit the “Meet the people and values behind DNA Supply Chain Solutions” section linked from the SAMMIE page.

Our CEO believes the best work happens quietly when everything runs smoothly and no one’s watching, and he applies that mindset to logistics and to life.

We deliver a DNA Expert ETA, which is an arrival estimate that is more accurate and proactive than carrier estimates, powered by SAMMIE’s data and human verification.