The LP-BB-6424 offers a premium rigid ventilated container designed for high-volume bread and bakery operations. With an external footprint of 600 × 400 mm and an exterior height of 240 mm, this crate accommodates large loaves, bread trays, bulk buns and stacked bakery products with ease. Internally, it measures 565 × 365 × 220 mm, providing approximately 45 litres of usable volume. The crate is manufactured from food-grade high-density polyethylene (HDPE), offering strength, durability, and excellent wash-cycle performance.

Sides and base are fully perforated, promoting rapid airflow and ventilation—critical for freshly baked breads, buns and pastries requiring efficient cooling, condensation control and hygienic transport. This size suits operations where the production batch is large, shelves are deep, and distribution rounds include replenishment of retail or food-service outlets.

Applications & Industry Uses

• Bakery production & cooling tunnels — Suitable for high-output ovens producing large loaves or bulk buns; crates handle tray transfers and conveyor banks.
• Storage staging & back-room logistics — Stacked trays support palletisation and shelf loading; ventilated design maintains product quality in ambient or chilled environments.
• Retail distribution & store replenishment — One crate accommodates deep inventories of rolls or baguettes; after delivery, empty crates return stacked for reuse.
• Tray loads & display transport — In-store bakeries or retail back-rooms use these crates for moving full trays to shelf, then nest empties for efficient returns.
• Food-service, catering & HoReCa delivery — Transport of bakery goods to catering kitchens, hotel breakfast buffets, or event venues with robust crates protecting contents and streamlining handling.

Usage Scenarios

• Bulk Loaf Production: At a large bakery plant, loaves are placed on trays and then loaded into LP-BB-6424 crates. Perforated design accelerates cooling on dollies before shipping.
• Distribution Center to Retail: Crates stack on pallets for transport to supermarkets. Bakery staff unload directly onto display or back-room shelving; crates remain in circulation for reuse.
• Food-Service Delivery Round: A catering supplier loads buns and pastry crates into a van. At venue locations, the crates are rolled directly to service counters and then collected for return cleaning.
• Storage & Return Flow: Empty crates are stacked in warehousing zones post-delivery; their rigid design ensures stability and ease of handling in return logistics.

For operations requiring high-capacity, ventilated, rigid bakery crates that support production, storage and distribution as part of a reusable system, LP-BB-6424 provides an ideal solution. With its 600×400 mm footprint, generous 220 mm internal height, HDPE build and optimized airflow, it offers exceptional performance for bulk breads, tray loads, buns and pastries across modern bakery logistics.