Pro-corp (asia) Limited → The Pampered Chef Ltd

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by THE PAMPERED CHEF LTD. This shipment is registered as coming from PRO-CORP (ASIA) LIMITED via Hong Kong,Hong Kong. Manifest records show a quanitity of 890 PKG with a total weight of 8819 Kilograms arrived on 2018-04-10 via the vessel OOCL TAIPEI to the port of Long Beach, California. Cargo includes products identified as kitchenwares.

Cargo Details
Consignee
THE PAMPERED CHEF LTD
1 PAMPERED CHEF LN
ADDISON IL 60101 US
Shipper
PRO-CORP (ASIA) LIMITED
RM 2104-5, K. WAH CENTRE, 191 JAVA
ROAD, NORTH POINT, HONG KONG
HONG KONG HK
Notify Party
THE PAMPERED CHEF LTD
1 PAMPERED CHEF LN



ADDISON IL 60101 US
Vessel and Port
Carrier CodeCHSL
VesselOOCL TAIPEI [HK]
Departure PortHong Kong,Hong Kong
Landing PortLong Beach, California
Manifest Qty890 PKG
Manifest Weight8819 Kilograms
Manifest Dimension0
Place of ReceiptHONG KONG
Conveyance ID9477907 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2018-04-10
Notified Parties
  • OOLU

Container Cargo Description
Container #PiecesDescription
OOLU751715886KITCHENWARES
OOLU75171582PLASTIC MICROWARE RICE COOKER
OOLU75171583KITCHENWARES
OOLU7517158451PLASTIC/METAL KITCHENWARE
OOLU7517158ITEM#DESCRIPTIONP.O. NO.QUANTITY:MADE IN CHIN ACTN OF ITEM#2779RICE COOKER PLUSP O NUMBER 210895QUA NTITY 12MADE IN HONG KONGCTN: 1-250 ITEM #DESCPO NUMBERQUANTITYMADE IN CHINACTN. 1- ITEM#1524HERB MILL GRINDERP.O. NUMBER: 211022 QTY.48 PCSC/NO. 1-105 OF 105MADE IN CHINAT.P.
OOLU7517158C.P.O.NO.210785PRODUCT NO.2677JAR OPENERQTY. 96 PCSC/NO.1-54 OF 54MADE IN CHINAITEM#2759SM OOTH EDGE CAN OPENERP.O.NO.211114QUANTITY: 48 PCSMADE IN CHINACTN. 1-250 OF 250ITEM # 150 9COLOR COATED TOMATO KNIFEP.O. NUMBER: 21060 3QTY. 120 PCSC/NO.1-42 OF 42MADE IN CHINA

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
OOLU2601174943CHSLHKG18030509 () 023EHouse Bill274172018-03-21 / 2018-05-02


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