Andre Fast Hot Dog 55%

The product contains 55% inspected red meat. In accordance with national food standards and plant-level QC laboratories, every production run is monitored for crude protein content, bounded moisture, and fat percentages. Batch Certificates of Analysis (COA) are supplied with wholesale contracts.

The mandatory cold chain temperature is strictly between 1°C and 4°C. Logistics fleet trucks must be equipped with active reefer units and online temperature dataloggers to prevent syneresis, textural collapse, and vacuum breakdown.

The units are vacuum-packed at 900g net each, packed 12 packs per heavy-duty master carton (approx. 10.8 kg net weight). Cartons are reinforced against condensation and moisture for direct palletization.

Engineered with stable emulsion and fat balance, it withstands commercial frying temperatures of 160°C to 175°C without skin bursting or rapid post-fry wrinkling, developing an appealing golden-smoke finish.

Yes, Andre's production scheduling accommodates large-scale institutional contracts with scheduled weekly dispatches, fixed-term price buffers, full sanitary documentation, and cold-store terminal delivery.

Every primary pouch features a standard retail barcode, Food and Drug Administration health license number, Iran National Standard seal, production lot code, and clearly jet-printed manufacturing and expiry dates.

Accompanied by Halal certification, veterinary health certificates, and Codex-compliant laboratory tests, the product exports smoothly under HS Code 16010000 with tamper-evident container seals for regional markets.