Seafood: temperature under control. Process under control.
The cold chain is the foundation. From port to counter, our vehicles keep your seafood fresh, with corrosion-resistant materials, precise temperature control and hygienic surfaces.
Value proposition
What fish logistics teams find at TBV
V4A stainless steel against salt spray
Fittings, hinges and lashing eyes in 1.4571 resist chlorides from brine and fish water. No pitting after 1,000 tours from port to wholesale market.
Multi-zone for fresh and frozen
Movable partition: 0 to 2 degrees for fresh fish on ice up front, below minus 18 degrees for frozen goods and sashimi grade at the rear.
Floor drain with odour trap
Meltwater, thaw water and cleaning fluid flow off via sealed stainless floor with siphon. No standing water, no odours between tours.
Concept
Fresh fish does not forgive two hours
TBV builds refrigerated bodies for fish wholesalers, smokehouses, mobile market vendors and sushi distributors in the DACH region who travel daily between port, wholesale market and end customer. We do not build off the shelf, but along your daily tour: multi-zone layout for RAS deliveries and frozen flatfish stacking, salt-water-resistant interior lining, washable ceiling and wall surfaces without undercuts, and floor drains that carry off meltwater and cleaning fluid before they reach the chassis. Every body meets the requirements of Regulation (EC) 853/2004 Annex III Section VIII and is IFS Logistics 3 capable.
Salt-water resistance and multi-zone in detail
Fish and salt water attack bodies at three points: fittings, floor joints and electronics. TBV uses V4A stainless steel throughout, material 1.4571 with molybdenum, for lashing eyes, hinges and door locks, because chlorides from brine attack the protective chromium oxide layer of standard V2A 1.4301 and trigger pitting. Wall and ceiling linings are seam-welded or executed with a food-grade PE liner, without undercuts and without organic sealing compound that grows mould after three seasons. Cable feed-throughs are crimped and IP-65 protected, because high-pressure cleaners after every tour are part of the hygiene routine.
A multi-zone configuration is standard if you deliver fresh fish on ice and frozen goods on the same tour. The longitudinal or transverse partition is movable and lets you adapt the volume distribution per tour, for example 70 percent fresh fish at 0 to 2 degrees up front and 30 percent frozen below minus 18 degrees at the rear. The stainless floor has 1.5 percent slope to two closable floor drains with odour trap. A food-grade hygienic corner with coving at the floor-wall junction prevents dirt traps. Thaw water from ice and meltwater run off in a controlled way before bacteria can establish.
Advantages
What counts in fish distribution
V4A stainless steel fittings
Lashing eyes, hinges, door locks in 1.4571 with molybdenum. Resistant to pitting from chlorides in brine, fish blood and ice water.
Salt-water-resistant wall
Seam-welded stainless steel or food-grade PE liner. No undercuts, no organic sealing compound, no corrosion nests.
Floor drains with siphon
Two stainless drains with 1.5 percent slope and odour trap. Thaw water and cleaning fluid flow off in a controlled way, no standing water.
Multi-zone configuration
Movable partition: 0 to 2 degrees for fresh fish and smoked products up front, below minus 18 degrees for frozen and sashimi grade at the rear.
Cleaning and odour management
Hygienic corner with coving, rounded interior corners, smooth ceiling without profiles. High-pressure-cleaner ready, no odour transfer between tours.
Ice-bed and ice-container fixtures
Lashing points for poly boxes, GN containers and insulated boxes with crushed ice. Heavy-duty supports for flatfish stacking and lobster containers.
Frequently asked questions about seafood
We use stainless steel, GRP-coated surfaces and special seals that resist salt water and moisture.
The seamless surfaces can be cleaned and disinfected thoroughly. Combined with floor drainage systems, odours and residues are quickly eliminated.
Yes, with our multi-zone configuration. Fresh fish at 0 to 2 degrees and frozen goods at minus 18 degrees, in separate zones in the same vehicle.
Yes, all our seafood vehicles have integrated drainage systems in the floor. Meltwater and cleaning fluid flow off in a controlled way.
Fresh fish must be transported at 0 to 2 degrees Celsius. Our systems hold this temperature precisely, even with frequent door openings and outside temperatures above 30 degrees.
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