Mousset Group > Our services > Food transport to town centres > Temperature-controlled transport

Temperature-controlled transport

Created in 2007, Jetfreeze is a company specialising in temperature-controlled transport, with particular emphasis on bespoke “multi-temperature” transport (room temperature / -25°C/ +2°C / -10°C / -18°C).

In 2018, Jetfreeze joined the Mousset Group, continuing its expansion and developing its service provision in cold chain logistics.

JETFREEZE guarantee:

Over the past 12 years, we have developed our expertise in town centre distribution. We stock and prepare your orders and make deliveries across France, the United Kingdom, Belgium, Luxembourg and Switzerland to your wholesalers (warehouses) and retailers (shops, restaurants) 24 hours a day, 7 days a week, with exactly the same attention to detail that you would apply if you were doing it yourself.

Ever since the company was founded, Jetfreeze has been a tight-knit team committed to customer service. In the context of building trust-based relationships, we constantly seek efficiency – listening to our clients, being accessible, delivering tailored solutions to suit your needs, respecting deadlines. As we like to say within the Mousset Group, everything is geared towards “inventing solutions to help you go further”.

Our resources

Staff:

Internal training programmes (induction, training and at least 4 weeks of paired deliveries)
A commitment to customer service
Autonomy and responsibility
Training and awareness-raising in energy-efficient driving

Resources:

Responsive operating equipment
On-board computers on all vehicles
Real-time temperature tracking
Regularly renewed EURO 6 class rolling stock
Petrol and hybrid vehicles

To make a difference:

Quick and efficient multi-temperature organisation
All delivery times met 24 hours a day, 7 days a week
Expertise in city centre deliveries
Bespoke temperatures
Cold chain expertise and application of HACCP regulations (a method used to identify, evaluate and eliminate all risks relating to food safety)
No subcontractors, helping to keep a handle on flows and resources