Why −18°C is non-negotiable for ice cream
Ice cream needs a steady −18°C or colder — and once it partially melts, refreezing leaves ice crystals and a grainy texture customers notice immediately. In 45°C heat the margin for error is tiny, so Ice Cream & Frozen Delivery Vans — not a chiller van, and certainly not cool boxes — with pre-freezing and continuous refrigeration are the only safe way to move it.