Petit Forestier is your partner at every level.
As a cold chain specialist, we participate in the official think-tank process defining European sanitary standards.
Legislation is constantly evolving and applying it is a job for a specialist.

The rental choice guarantees you:

• compliance with French and European sanitary standards
• compliance with legislation and the conformity of all your equipment

maximum temperature of
frozen foodproducts

ice-creams		-20°C
fish, shellfish		-18°C
all frozen foodstuffs except butter		-12°C
butter		-10°C

This data is given for information purposes.

Class A refrigerated unit:
0 à +12°C

Class C refrigerated unit:
-20°C à +12°C

maximum temperature of
chilled foodproducts

butter		+6°C
game		+4°C
tanker milk (or pasteurised)		+4°C
industrial milk		+6°C
dairy products (yoghurts, kefirs, cream and cheese)		+4°C
fish, shellfish		glace fondante
meat		+7°C
poultry and rabbits		+4°C