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Call Us 24/7/365
+1 (818) 600-0008Frozen, chilled, and shelf-stable product on the right equipment for each.
Delivered into your receiving windows, not around them.
Food freight is unforgiving whether it's frozen or shelf-stable. A reefer set two degrees warm costs the load, but so does a missed receiving appointment on a dry van of packaged goods, because the DC rejects late the same as it rejects warm, and retail on-time-in-full programs fine you either way. Every food shipper has eaten at least one of these.
AEEM runs food freight the way receivers demand it, at every temperature. Monitored reefer trucking when the product needs it, dry van with food-grade standards when it doesn't, cold chain imports through the Los Angeles and Long Beach ports, warehousing that stages product right, and delivery appointments booked and confirmed, not hoped for. Based in Los Angeles County, running frozen, chilled, and ambient food nationwide.
Frozen to ambient, -20°F to 70°F, on monitored reefer and food-grade equipment.
Monitored delivery to all 48 states, scheduled into DC appointments and retail windows.
Food freight runs at three temperatures and two directions. Imports need an unbroken chain off the vessel, cold loads need the right reefer and the right appointment, and beverages, canned goods, and packaged product ride dry van with the same food-grade standards. Pick a service below to see how we run it for food shippers.
Food imports through the LA and Long Beach ports on genset-powered drayage, with cold storage staging and monitored delivery, so the chain never breaks between vessel and DC.
Monitored reefer FTL and LTL for produce, proteins, dairy, and frozen goods, with pre-cooled equipment and continuous temperature logging from pickup to delivery.
Reefer and dry food containers pulled from the Ports of LA and Long Beach and delivered to your warehouse or cold storage with live tracking on every move.
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Storage, cross-docking, and distribution coordinated for food product, releasing inventory against your orders and receiving calendar instead of burying your dock.
Dry van capacity for beverages, canned goods, and packaged product across all 48 states, with food-grade equipment standards written into every rate confirmation.
FCL and LCL for food imports, booked at origin in reefer or dry containers and delivered port-to-door with customs clearance coordinated before arrival.
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A Los Angeles based drayage network built for speed, compliance, and visibility, from reefer cargo to overweight loads.
Setpoint confirmed at pickup, unit pre-cooled before loading, and temperature logged continuously with exception alerts in transit. If the receiver questions a pulp temp at the dock, the full download from pickup to delivery is there the same day, so the load gets accepted on data, not argued on opinion.
Retail on-time-in-full programs charge suppliers for missed windows, and the deduction lands on your invoice, not the carrier's. We book delivery appointments directly, confirm the night before, and dispatch against the window so the truck is the one part of OTIF you stop thinking about.
Food-grade means the trailer's history matters as much as its temperature. We spec washout requirements and prior-load standards on the rate confirmation, in writing, so what backs into your dock is one your QA team would approve.
Straight answers on receiving appointments, rejected loads, food-grade equipment, and moving product at every temperature.
Yes, appointments are the default. We book the delivery window with your receiver directly, confirm it the night before, and dispatch against the appointment time, with live tracking so your team sees the truck coming.
Prevention is the strategy: setpoint confirmed at pickup, pre-cooled equipment, and continuous logging with exception alerts so drift gets caught in transit, not at the dock. If a receiver questions temperature, the full download from pickup to delivery is available the same day to resolve it with data.
Yes, as one coordinated move. Food imports come through the Los Angeles and Long Beach ports on our cold chain program, stage or transload without breaking temperature, and deliver on monitored reefer equipment anywhere in the lower 48 under one coordinator.
Transit time is planned against remaining shelf life, not just distance. Team drivers cut coast-to-coast ground to as little as 2 days for product that can't spend a week on the road, and expedited options cover the loads where every day of code date matters.
Clean, odor-free, washout-documented equipment with acceptable prior loads. We specify washout and prior-load requirements on the rate confirmation for food shipments, so the standard is contractual, not assumed.
Yes. Produce seasons, holiday programs, and promotional pushes are planned as programs, with capacity locked ahead of the surge instead of fought for inside it.
