Olivo’s insulated containers have a life span of up to 12 years

  • Monitoring and servicing your containers
    Maintaining small insulated containers is essential to guarantee their thermal performance, to protect operators against musculoskeletal disorders (MSDs), to extend their useful life up to 12 years as part of an eco-responsible approach. That is why Olivo offers a comprehensive servicing and maintenance programme designed to give users transparency and peace of mind.
    • Technical expertise : Olivo has its own team of qualified technicians working all over France to implement a programme of staggered annual interventions.
    • Annual performance checking : We carry out an annual visual and functional inspection of your fleet of containers.
    • Rapid repairs : Whether a wheel needs to be changed, a seal replaced, or a gap in a wall closed up, Olivo is able to deal with such issues to preserve the integrity and performance of the insulated container.


Solutions that do what your business actually needs


Maintaining your fleet of containers to reduce the risk of MSDs for operators

Fleet management

ATP renewal, servicing and maintenance, training

Operational continuity

Regular maintenance of a fleet of containers substantially reduces overall downtime

Our must-have for maintenance & repair

To add an accessory to your quote, please write your request in the text block provided for this purpose.

  • PE wall break repair kit

    Accessory PE wall break repair kit

    Grinder, scraper, milling cutter, hot air torch, Bleu Olivo PE rod, Bleu Olivo PE rotomoulded insert :

  • Olivo blue polyethylene for welding

    Accessory Olivo blue polyethylene for welding

    Colour : RAL 6034

    Format : rod, plate, coiled

    Sold separately : quantity on request

  • Plastic welding kit

    Accessory Plastic welding kit

    Welding case : DVS-compliant mini welding extruder with removable handle

    Roll of blue polyethylene Olivo : Ø 3 mm

Need to discuss the maintenance of your fleet?

Do you need more information or would you like to talk to our teams about servicing and maintaining your fleet of insulated containers?

Our contacts

ZA Charles Chana
1 boulevard des Mineurs – CS 50019
42230 Roche-la-Molière

Tel : +33 (0)4 77 90 68 63

Routine care & use of an insulated container

1. Hygiene

According to the Hygiene Package, firms operating in the agri-food sector are obliged to comply with good hygiene practices in application of the HACCP principles laid down in Regulation (EC) no. 852/2004.

Implementing a food safety procedure based on the principles of the HACCP system makes it possible to:

  • Analyse the potential hazards linked to each operation in the activity;
  • Determine the critical control points which can be monitored to eliminate or reduce the danger;
  • Establish the values, limits and tolerances to be respected;
  • Define the monitoring procedures to keep critical points under control;
  • Plan the corrective measures to be taken in the event of a nonconformity;
  • Plan measures to check the effectiveness of the method;
  • Formalise the procedures in writing;

Using a dirty and soiled container increases the risk of contamination which would render its user liable. It is therefore obligatory to set up a rigorous, appropriate and documented hygiene procedure.

The user must take account of its activity when planning the method and frequency of washing operations.

As the majority of products transported will be pre-packed, it will not be necessary to wash out the container after each rotation. On the other hand, as seafood products are packed with ice, which produces runoff water, meticulous cleaning of the container is advised between two rotations.

Finally, it is strongly recommended that two products with different specific organic properties not be transported in the same container. For example, any product releasing ethylene should be isolated and transported separately (e.g. bananas, tomatoes, apples, etc.) or there will be a risk of accelerating the ripening process of other produce transported.

2. Cleaning

Cleaning must combine mechanical action [brushing/high pressure washing] and chemical action [detergent/disinfectant]. The chemicals used must be non-toxic, fragrance-free and approved for food use.

Maximum wash temperature: 70°C

High pressure wash distance: 80 cm

Example of detergent to use: ORAPI by Oranet

Too high a pressure or insisting too much on the same spot with the lance of a pressure washer can damage the container, particularly by causing the seal to come away.

Removal of food residue => initial cleaning => rinse => disinfection => final rinse => drying

Manual cleaning, with an automatic washer or using a steam cleaning system are all techniques that can be used to achieve quality cleaning.

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