Andre Royal Burger

To maintain cellular structural integrity and prevent moisture purge, temperature throughout transit and warehousing must strictly remain at -18°C or below without fluctuations. Thermal abuse risks ice recrystallization and degraded cooking performance.

MOQ starts at 50 cartons for local dispatch and one full reefer pallet for regional or cross-border distribution. Master cartons include sealed inner vacuum pouches with interleaved wax separator sheets for effortless portion control.

Yes, production lines utilize continuous IQF blast tunnels that freeze the core within minutes. This prevents large ice crystals from rupturing meat fibers, minimizing shrink loss and purge during grilling.

Direct griddling from frozen at 175–180°C flat-top or combi-oven is recommended. Cook approximately 3–4 minutes per side until core temperature reaches at least 74°C, securing microbiological safety while keeping the core juicy.

Every wholesale shipment is accompanied by a comprehensive batch COA covering microbiological parameters (Salmonella, E. coli, total count) and official veterinary release permits for total traceability.

Yes, packaging lines support multilingual export labeling in Arabic, English, and Russian on cartons and inner packs. International Halal endorsements and health certificates are available to streamline customs clearance.

Receivers must check data loggers and core meat temperature before offloading. If temperature abuse is logged during transit under agreed Incoterms, a formal claim protocol is initiated for inspection and replacement.