Express transit times and transparent rates for your Chilled Food cargo
Indonesia
China
The ocean route from Surabaya to Hong Kong offers an efficient solution for transporting fresh produce and chilled food. This journey ensures that temperature-sensitive items remain in optimal conditions, preserving their quality and extending shelf life. Additionally, the capacity of ocean freight allows for large volumes of frozen food to be shipped, making it cost-effective for suppliers looking to reach the vibrant Hong Kong market. The route is well-established, facilitating reliable access to a growing consumer base that values fresh and refrigerated products.
Surabaya is equipped with modern port facilities that support the handling of temperature-controlled cargo, ensuring that fresh and frozen goods are managed efficiently from the outset. In Hong Kong, advanced logistics infrastructure, including cold storage and distribution centers, further enhances the supply chain for perishables. Both ports are strategically located, providing seamless connectivity and minimizing delays in the transfer of chilled and refrigerated items to retail and food service sectors. This synergy between the two locations significantly benefits suppliers and consumers alike.
Comparative analysis of origin and destination capabilities.
Exporters must adhere to Indonesian customs regulations, including proper tariff classification and any required export permits for controlled goods.
Imports are subject to Hong Kong Customs import declaration rules, especially for controlled products.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Surabaya to Hong Kong, prepare for significant delays during the Southeast Asia monsoon season (May-November) due to heavy rainfall and port congestion. Add buffer days to schedules and increase cargo protection with waterproof coverings (June-October). During the Indian Ocean cyclone season (April-June and October-December), secure priority berthing and flexible routing to mitigate disruptions. Additionally, account for reduced operations during the Lunar New Year (mid-January to late-February) and Golden Week (October 1-7), ensuring timely bookings and documentation to avoid delays.
When shipping fresh produce, robust packaging Is essential to control temperature and moisture. We recommend using cooler boxes with phase-change packs for refrigerated food and dr...
Keeping the cold chain for fresh produce Requires tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or condense. I...
For larger volumes of fresh food, booking the correct container type is Essential. We recommend powered reefer units for mixed loads of chilled beverages and Frozen goods that must...
Exporting refrigerated food often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-co...
Before pickup, stage perishable goods at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for Frozen food. Avoid storing fresh food directly on the...
Moving perishable goods successfully Requires a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for frozen goods, pre‑chill products before packing, and choose a expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, frozen goods can in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines Set 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. We 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 limit coverage for temperature-related loss on chilled food and Frozen goods. We 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 refrigerated food should stay between 0–4°C, while many frozen goods products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always Confirm requirements for each item and specify the target range on booking instructions and labels so your Reefer cargo is set correctly.
You can sometimes mix fresh food and frozen goods in the same load, but only if your container or vehicle can maintain separate temperature zones. Fresh produce typically needs temperatures above freezing, while Frozen goods must stay well below zero. If only one temperature setpoint is available, best practice is separating them into different temperature-controlled shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food must be kept at specific temperature ranges throughout the shipping process to prevent spoilage. This includes using refrigerated containers and ensuring proper insulation during transit. It is also important to monitor temperature levels regularly to maintain the integrity of the products.
Regulatory requirements include compliance with health and safety standards set by both Indonesia and China, including obtaining necessary export permits and health certificates for fresh and frozen food products. Import regulations in Hong Kong also require adherence to food safety standards, which may involve inspections upon arrival.
Yes, DNA provides expedited air options for urgent and high-value shipments when every hour counts.
Yes, DNA includes GPS tracking and digital documentation to keep you informed on your ground freight.
Yes, DNA offers inventory management and reporting to support your storage and fulfillment needs.
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