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

For chilling and temperature maintenance tests, the Petit Forestier group has a network of more than 40 Cémafroid recognised test centres. Petit Forestier is the leading French network of test centres, both in terms of size and length of service.

maximum temperature of
frozen foodproducts

ice-creams		-20°C
fish, shellfish (molluscs and crustaceans)		-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
refrigerated 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 (molluscs and crustaceans)		glace fondante
meat (except red offal)		+7°C
poultry and rabbits		+4°C