Over 15 years of experience in international Fresh & Frozen Food transport
Greece
China
The route from Piraeus to Xiaolan offers significant advantages for transporting fresh produce and frozen food. This ocean journey ensures optimal temperature control, which is crucial for maintaining the quality and safety of chilled and refrigerated items. Efficient handling practices and specialized containers designed for temperature-sensitive cargo enhance the reliability of this route. Additionally, the consistent maritime logistics contribute to reduced spoilage risks, making it an ideal choice for suppliers of perishable goods.
Piraeus boasts a modern port infrastructure equipped with specialized facilities for handling fresh and frozen products. Advanced cold storage warehouses and efficient loading systems facilitate seamless transitions for refrigerated cargo. In Xiaolan, the infrastructure is equally robust, featuring well-established distribution networks and local processing facilities that cater to the needs of fresh food suppliers. Both locations prioritize temperature management and compliance with international safety standards, ensuring that products arrive in optimal condition.
Comparative analysis of origin and destination capabilities.
Exporters must comply with European Union export control regulations, including dual-use goods restrictions and embargo-related measures.
All imported cargo is required to be declared through Chinese customs with accurate HS codes and valuation.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Piraeus, Greece to Xiaolan, China, anticipate significant delays due to Mediterranean winter storms (November-March) and Western Pacific typhoon season (January-March). Include additional buffer days for transit and arrange flexible berthing options to mitigate disruptions. During the Golden Week (October 1-7; late January-mid February), plan for reduced capacity and longer processing times. Monitor schedules closely and steer clear of just-in-time deliveries to ensure timely arrivals.
When shipping Fresh food, Proper packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using thermal liners with Gel packs for Chilled fo...
Maintaining the cold chain for Refrigerated food demands tightly controlled handling. Limit door-open time during loading and unloading so frozen goods does not warm or condense. W...
For larger volumes of Perishable goods, Using the correct container type is critical. Most carriers recommend refrigerated ISO containers for mixed loads of Refrigerated food and F...
Shipping Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certificat...
Before pickup, Store Fresh food at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing fresh food directly on the floor; us...
Shipping Fresh food successfully demands a continuous cold chain. Use cooler boxes with the right amount of gel packs for refrigerated food or dry ice for Frozen food, pre‑chill products before packing, and choose a Fast transit service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.
Yes, Frozen food can Usually be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines have 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. Most experts recommend 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 Exclude coverage for temperature-related loss on Perishable goods and frozen food. Most shippers should 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 Proper packaging was used before honoring claims.
Most Chilled food 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 verify 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 Fresh produce 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 Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food must be transported under strict temperature controls throughout the 8450 km ocean route to maintain quality. This includes using refrigerated containers for chilled items and ensuring that frozen products are kept at appropriate sub-zero temperatures to prevent thawing. Proper loading and unloading techniques must also be employed to minimize temperature fluctuations.
Shipments of fresh and frozen food from Piraeus to Xiaolan must comply with both EU regulations and Chinese import requirements. This includes obtaining necessary health certificates, adhering to sanitary and phytosanitary standards, and providing detailed documentation regarding the origin and handling of the products to facilitate customs clearance in China.
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SAMMIE supports project-based ocean freight by allows teams to quickly and efficiently update their customers regarding project-based ocean freight shipments and provides the tools needed to deliver the customer service their clients expect.
Customers report that SAMMIE helps them manage shipments much better than previous archaic, time-consuming methods that often relied on inaccurate data, replacing status emails and spreadsheet chaos with real-time clarity.
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