The various brands we use are Carrier, Thermoking, Sabroe and Mitsubishi as well as several General purpose (GP) containers located throughout Indonesia.
We always ensure the quality of our reefer & dry containers in order to provide you the best service quality. Our professional staff is supported by a complete infrastructure to help solve any challenges you may face during the period of use.
Below are the lists of our current containers in operation:
The various brands we use are Carrier, Thermoking, Sabroe and Mitsubishi as well as several General purpose (GP) containers located throughout Indonesia.
In order to facilitate lift-on or lift-off of containers and genset operations in our side (depo),
we are equipped with
20″ Reefer Container
Dry Container
Refeer Container
10″ Refeer Container
We ensure the quality for our service, right off from the loading bay of your warehouse to your destination (door to door). With our “One Stop Service” concept, Hagajaya will provide the best services and solutions to transport your perishables goods or products directly to your destination with the technology used, such as:
- All our container are equipped with hi-tech microprocessor
- controller incorporates a thermostat and digital thermometer
- as well as fault data recording indicator and remote monitoring capabilities suitable for all environmental conditions imposed by various modes of transport such as road, rail and sea.
Container Specifications
Recommended Maximum Transit Shelf Life & Settings
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Artichoke, globe | 15-20 | 32 | 0 | 10 | 3 |
| Artichoke, jerusalem | 100-150 | 32 | 0 | 5 | 3 |
| Asparagus | 10-17 | 32-39 | 0 ~ 4 | 20 | 3 |
| Beans, lima | 7-10 | 32 | 0 | 20 | 3 |
| Beans, snap or green | 7-10 | 39-46 | 4 ~ 8 | 20 | 3 |
| Beets, bunch | 10-14 | 32 | 0 | 5 | 3 |
| Beets, roots | 90-150 | 32 | 0 | none | 3 |
| Broccoli | 10-14 | 32-39 | 0 ~ 4 | 20 | 3 |
| Brussels sprouts | 17-25 | 32-39 | 0 ~ 4 | 20 | 3 |
| Cabbage, chinese | 30-60 | 32-39 | 0 ~ 4 | 5 | 3 |
| Cabbage, green, red, savory | 90-180 | 32 | 0 | 20 | 3 |
| Cantaloupes | 10-14 | 38-40 | 3 ~ 4 | 20 | 6 |
| Carrots, topped | 28-180 | 32 | 0 | 5 | 3 |
| Casaba melons | 21-28 | 50 | 10 | 20 | 3 |
| Cassava | 14-21 | 56 | 13 | none | 3 |
| Cauliflower | 20-30 | 32 | 0 | 20 | 3 |
| Celeriac | 180-240 | 32 | 0 | 5 | 3 |
| Celery | 14-28 | 32-39 | 0 ~ 4 | 20 | 3 |
| Chard | 10-14 | 32 | 0 | 20 | 3 |
| Chayotes | 8-10 | 45 | 7 | 5 | 3 |
| Chicory | 14-28 | 32 | 0 | 20 | 3 |
| Collards | 10-14 | 32 | 0 | 20 | 3 |
| Corn, sweet | 4-6 | 32 | 0 | 5 | 3 |
| Crenshaw melons | 14-21 | 50 | 10 | 20 | 3 |
| Cucumbers | 10-14 | 54-61 | 12 ~ 16 | 20 | 3 |
| Dasheen or taro | 42-140 | 56 | 13 | none | 3 |
| Eggplant | 10-14 | 50 | 10 | 5 | 3 |
| Endive (escarole) | 10-17 | 32 | 0 | 10 | 3 |
| Garlic | 90-210 | 28,5-32 | 2 ~ 0 | 5 | 3 |
| Ginger | 90-180 | 56 | 13 | 5 | 6 |
| Greens, leafy | 10-14 | 32 | 0 | 20 | 6 |
| Honeydew melons ( untreated ) | 21-28 | 45-50 | 7 ~ 10 | 20 | 6 |
| Honeydew melons ( C2 H4 treated ) | 21-28 | 41 | 5 | 5 | 6 |
| Horseradish | 300-350 | 32 | 0 | none | 6 |
| Kohlrabi | 25-30 | 32 | 0 | 10 | 6 |
| Leeks, green | 30-60 | 32 | 0 | 5 | 6 |
| Lettuce | 10-17 | 32-39 | 0 ~ 4 | 10 | 6 |
| Mushrooms | 4-10 | 32 | 0 | 5 | 6 |
| Okra | 7-10 | 50 | 10 | 10 | 6 |
| Onions, dry | 30-180 | 32-39 | 0 ~ 4 | 10 | 6 |
| Onions, green | 7-10 | 32 | 0 | 10 | 6 |
| Parsley | 30-60 | 32 | 0 | 20 | 6 |
| Parsnips | 60-120 | 32-39 | 0 | none | 6 |
| Peas | 7-10 | 32-39 | 0 ~ 4 | 20 | 6 |
| Peppers, bell (sweet) | 12-18 | 45-50 | 7-10 | 10 | 6 |
| Peppers, chili | 14-21 | 45-50 | 7-10 | 10 | 6 |
| Persians melons | 14-21 | 50 | 10 | 20 | 6 |
| Potatoes, processing | 56-175 | 50-65 | 10-18 | 10 | 6 |
| Potatoes, seed | 84-175 | 36-40 | 2-4 | 10 | 6 |
| Pumpkins | 60-90 | 46-54 | 8-12 | none | 6 |
| Radishes | 10-17 | 32-39 | 0-4 | 5 | 6 |
| Rhubarb | 14-21 | 32-39 | 0-4 | 5 | 6 |
| Rutabagas | 60-120 | 32 | 0 | 5 | 6 |
| Salsify | 60-120 | 32 | 0 | 20 | 6 |
| Spinach | 5-10 | 32 | 0 | 20 | 6 |
| Squach, soft-skin (summer) | 7-14 | 45-50 | 7-10 | 10 | 6 |
| Squash, hard-skin (winter) | 84-150 | 50-55 | 10-13 | none | 6 |
| Sweet potatoes | 90-180 | 56 | 12 | none | 6 |
| Temarinds | 21-28 | 45 | 13 | 5 | 6 |
| Tomatoes, mature green/breaker | 21-28 | 54-58 | 12-14 | 20 | 6 |
| Tomatoes, turning/light pink | 7-14 | 50 | 10 | 20 | 6 |
| Turnips, roots | 60-120 | 32 | 0 | 5 | 6 |
| Turnips, green | 10-14 | 32 | 0 | 5 | 5 |
| Waterchestnuts | 100-128 | 40-45 | 4-7 | 5 | 5 |
| Watercress | 4-7 | 32 | 0 | 20 | 5 |
| Watermelons | 14-21 | 50 | 10 | none | 5 |
| Yams | 50-115 | 56-60 | 13-16 | none | 5 |
| Yucca | 10-14 | 50 | 10 | none | 5 |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Acerola | 50-58 | 32 | 0 | 5 | 6 |
| Apples | 90-240 | 32-39 | 0-4 | 5 | 6 |
| Apricots | 7-14 | 31 | -1 | 10 | 6 |
| Avocados | 14-28 | 40-50 | 4-10 | 10 | 6 |
| Bananas | 7-28 | 57 | 14 | 10 | 6 |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Blackberry | 2-3 | 31 | -1 | 5 | 6 |
| Blueberry | 10-18 | 31 | -1 | 5 | 6 |
| Cranberry | 60-120 | 36-40 | -1 | 5 | 6 |
| Currants | 7-14 | 31 | -1 | 5 | 6 |
| Dewberry | 2-3 | 31 | -1 | 5 | 6 |
| Elderberry | 5-14 | 31 | -1 | 5 | 6 |
| Gooseberry | 14-28 | 31 | -1 | 5 | 6 |
| Loganberry | 2-3 | 31 | -1 | 5 | 6 |
| Raspberry | 2-3 | 31 | -1 | 5 | 6 |
| Strawberry | 5-10 | 31 | -1 | 10 | 6 |
| Breadfruits | 14-40 | 56 | 13 | 20 | 6 |
| Chaimito | 20-25 | 38 | 3 | 5 | 6 |
| Cherries, sour | 3-7 | 31-31 | -0,6 ~ 0 | 5 | 6 |
| Cherries, sweet | 14-21 | 30-32 | -1,1 ~ 0 | 5 | 6 |
| Cherimoya | 14-28 | 54 | 12 | 10 | 6 |
| Coconuts | 25-56 | 32-35 | 0-2 | none | 6 |
| Dates | 24-52 | 32 | 0 | 5 | 6 |
| Durian | 42-56 | 39 | 4 | 5 | 6 |
| Figs | 7-10 | 32 | 0 | 10 | 6 |
Grapefruits (California, Arizona) | 28-42 | 48-60 | 9-16 | 5 | 6 |
| Grapefruits (Florida, Texas) | 28-42 | 49-55 | 9-13 | 0-45 | 6 |
| Grapefruits (Mexico) | 28-42 | 48-58 | 9-14 | 5 | 6 |
| Garpes | 56-180 | 30-32 | -1,1 ~ 0 | 5 | 6 |
| Guava | 14-21 | 50 | 10 | 10 | 6 |
| Jackfruits | 14-45 | 56 | 13 | 20 | 6 |
| Kiwi fruit (Chinese gooseberry) | 28-84 | 32 | 0 | 25 | 6 |
| Lemons | 30-180 | 38-55 | 3-13 | 20 | 6 |
| Limes (persian, Tahiti) | 21-35 | 48-52 | 9-11 | 20 | 6 |
| Limes (Mexican, Key) | 10-15 | 52 | 11 | 5 | 6 |
| Langsat | 10-15 | 52 | 11 | 5 | 6 |
| Lychee | 21-35 | 35 | 2 | 5 | 6 |
| Mangoes | 14-25 | 42-55 | 6-13 | 20 | 6 |
| Mangosteens | 14-25 | 56 | 13 | 20 | 6 |
| Nectarines | 14-28 | 31 | -1 | 20 | 6 |
| Olives | 28-42 | 45 | 7 | 20 | 6 |
| Oranges (California, Arizona) | 21-56 | 38-45 | 3-7 | 20 | 6 |
| Oranges (Florida, Texas) | 56-84 | 32-36 | 0-2 | 20 | 6 |
| Papaya | 7-21 | 45-54 | 7-12 | 20 | 6 |
| Passion fruits | 14-21 | 54 | 12 | 20 | 6 |
| Peaches | 14-28 | 31 | -1 | 20 | 6 |
| Pears (Anjou, 20th Century Asian) | 120-180 | 30-31 | 1.1 ~ 0,6 | 10 | 6 |
| Pears (Bosc, Bartlett) | 60-90 | 30 | -1 | 10 | 6 |
| Persimmon (Fuyu) | 35-84 | 50 | 10 | 20 | 6 |
| Persimmon | 50-90 | 40 | 5 | 20 | 6 |
| Pineapple | 14-36 | 50 | 10 | 5 | 6 |
| Plantains | 10-35 | 48-58 | 9-14 | 10 | 6 |
| Plums and Prunes | 14-28 | 31 | -1 | 20 | 6 |
| Pomegranates | 28-56 | 32-41 | 0-5 | 5 | 6 |
| Quinces | 60-90 | 31 | -1 | 20 | 6 |
| Rambutan | 7-21 | 54 | 12 | 20 | 6 |
| Sapote | 14-21 | 54 | 12 | 20 | 6 |
| Tamarillos | 28-42 | 32 | 0 | 10 | 6 |
| Tangerines and Mandarin Oranges | 14-28 | 38-40 | 3-4 | 20 | 6 |
| Uglifruits | 14-21 | 40 | 4 | none | 6 |
| Frozen Vegetables and Fruits | 0 | -18 | none | 6 | |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Beef, Horse, Lamb, Pork, Poultry, veal | 14-28 | 29 | -2 | 6 | |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Beef, Horse, Lamp, Pork, Poultry, veal | -5 | -2 | none | 9 | |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Fatty (i.e. herring, mackerel) | -10 to -5 | -23 ~ -21 | none | 9 | |
| Lean | -10 to -5 | -23 ~ -21 | none | 9 | |
| Shrimp, Scallops | -5 to 0 | -21 ~ -18 | none | 9 | |
| Crabs, Lobster | -10 to -5 | -23 ~ -21 | none | 9 | |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Bacon -slab | 21-28 | 27 | -3 | none | 6 |
| Bacon-slice | 27 | -3 | none | 6 | |
| Bologna, franks | 27 | -3 | none | 6 | |
| Braunschweigher, liver sausage and liver loaves | 27 | -3 | none | 6 | |
| Cold cuts, (sliced) :Lebanon bologna, luncheon loaf, picklepimiento loaf | none | 6 | |||
| Dried beef (sliced) | 41 | 5 | none | 6 | |
| Hams-baked, boiled, ready to eat | 28 | -2 | none | 6 | |
| Hams-smoked | 27 | -3 | none | 6 | |
| Port sausage | 27 | -3 | none | 6 | |
| Sausage (country and Polish) | 27 | -3 | none | 6 | |
| Commodity | Maximum Transit Shelf Life ( Days) Re | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Poultry : Fresh, ice-packed | 33 | -1 | none | 6 | |
| Poultry : Fresh, chilled | 29 | -2 | none | 6 | |
| Eggs | 180 | 33-38 | 1-3 | none | 6 |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Cheese | none | 6 | |||
| Natural (brick, cheddar, Camembert, Neufchatel) | 30-34 | -1 ~ 1 | none | 6 | |
| Natural (cottage, cream, Limberger, Swiss) | 32-34 | 0-1 | none | 6 | |
| Process (cottage, cream, Limberger, Swiss) | 38-45 | 3-7 | none | 6 | |
| Roquefort (natural) | 30-34 | -1 ~ 1 | none | 6 | |
| Swiss (natural) | 30-34 | -1 ~ 1 | none | 6 | |
| Cheesse foods | 40-45 | 4 ~ 7 | none | 6 | |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Fresh | 38-42 | 3-6 | none | 6 | |
| Frozen | -5 | -21 | none | 9 | |
| Margarine | 35 | 2 | none | 6 | |
| Ice Cream | -15 | -26 | none | 9 | |
| Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) | |
| °F | °C | ||||
| Batteries | 45 | 7 | none | 6 | |
| Candy | 60 | 16 | none | 6 | |
| Christmas trees | 32 | 0 | none | 6 | |
| Film/photographic chemicals | 50 | 10 | none | 6 | |