Just wondering if I could get some advice here.
I run an organic food business, delivering fruit and veg, particularly leafy veg. That should be stored between 50-57 degrees for optimum preservation.
Some customers are asking me to deliver meat. However that should be stored between 35-39 degrees.
Trouble is my van (10m3 cargo) is single-temperature zone refrigerated. There won't be much meat, but looking to make it a regular thing if possible. The meat will already be packaged, shrink-wrapped or on heat-sealed trays (won't be loose).
I am wondering if anyone could suggest me some possible solutions to this dilemma? I was thinking an ice-box with ice that would lower the temperature even further whose temp would be monitored.
Thank you in advance