Soft cheeses are associated with significant microbiological activity, leading to product heat generation. This can induce temperature heterogeneity of the products within a pallet. During the cold chain, products' temperature is controlled regularly to check if the regulation is respected. A previous simplified model was developed. It considered a single pallet level of heat-generating product without considering the promoted free convection. This work aims to extend the model to several pallet layers, including natural convection. The model is described, and some examples of its outputs are presented. Subsequent work is underway for model validation using experimental results.