Type to search


Cool runnings at Hong Kong International Airport


Hong Kong International Airport has a new ‘Cool Zone’ for the rising volumes of perishable and temperature-sensitive e-commerce traffic passing through the world’s biggest cargo hub.

The facility is operated by Hong Kong Air Cargo Industry Services Limited (Hacis), the value-added logistics arm of Hong Kong Air Cargo Terminals Limited (Hactl), which operates the airport’s giant SuperTerminal 1.

Hacis’ new Cool Zone – located within its E-commerce Fulfilment Centre – is said to provide “a total, climate-controlled handling solution for goods such as fresh fruit and chocolates, speeding up the handling process and avoiding the potential cost and delays of transferring goods to downtown facilities for processing”, before delivery to the agent’s warehouse or the final customer.

Indeed, using Hacis Cool Zone, cargo arriving in Hong Kong can easily be processed and delivered to local customers the same day.

Hacis Cool Zone offers a handling area with temperatures down to 15°C, so preserving product quality throughout the fulfilment process. The facility is equipped with storage racks, and work tables for pick and pack and labelling. Cool Zone can integrate with agents’ own IT systems to feed direct status updates and stock information.

It is also able to provide storage for chilled, fresh and frozen commodities ranging from +25°C to -25°C.

The Cool Zone is directly linked to Hactl’s SuperTerminal 1 automated Box Storage System (BSS), enabling it to cater for loose cargo, while minimising transit times.

Early users of the facility have been importers of fruit, yoghurt, snowy mooncake and chocolates, with most traffic inbound from Asian counties.

Typical shipments comprise 100 pieces weighing between 1 to 5 kilos each.

“We anticipate an increase in the amount of temperature-controlled cargo being handled as there is a growing demand for direct supply of products such as fruits from Japan and Korea,” explained Hacis’ executive director, Ringo Chan.

Leave a Comment

Your email address will not be published. Required fields are marked *