Perishable Haul Temperatures

There's always the question of what temperature do I haul at. The more experience you get in the reefer business, the better general knowledge you'll gain on hauling temperatures. Then there's always a new product that you'll come across???

The shipper will dictate the haul temperature. If it's not on the bills, ask before you leave. Your company will probably tell you across Qualcomm or PeopleNet. If it's through a broker, he will probably tell you or have knowledge of it.

I have run into a disagreement of the minds before. Then what? Well the receiver is the one that accepts and rejects the product. You can't go wrong by delivering by what they want. You need directions in. So call and ask both.


Produce is a lot more sensitive than frozen products. They usually have a smaller temp range to haul at. So you need to keep the reefer on continuous to keep the temp range close with the airflow moving across the product.

Frozen product you can get away with cycle. Even with temperature recorders I have got away with cycle. If you ever look at the graph chart it is hardly noticeable unless you have an antique reefer unit.

Sometimes you'll get product you have to chill down like freshly slaughtered meat. That case constant airflow will help chill it quicker. Once you reach temp, you can go to cycle on meat.


Other things to keep in mind is how the product is loaded. Does the pallets need separation and kept off the outside walls?

How does the outside temperature and sun affect my load? With produce I'll compensate for extreme weather conditions. Do they tell you and want it at 60 across the hot desert sun? Drop down 2 degrees to 58. As night fall approaches set the temp back to 60. It will pulp out perfect.

The same with winter but the opposite. Do they want it at 60 but it's 10 degrees outside. Set it at 62 degrees. If you run north and south the weather might change drastically. Adjust that 2 degree threshold according as the outside temperatures change.

Pulp as you're told. At minimum, pulp on the shippers dock to see what temp they are giving you and at the receiver what temp you are delivering at. In between is to keep the company and you happy. Remember that's a controlled environment back there. Keep them doors shut as much as possible.

Remember the shipper is the one that pays. Listen to them first. But there will be them weird loads and if it's a weekend you might not be able to get a hold of anyone.

Instead of posting temperatures, here is a USDA web page with most of the temperatures are on it. I see a couple minor discrepancies but it is good info. Haul temperatures are at the end.


http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3021003


Another tidbit: Produce has a high water content. If you are running long haul you can lose up to 800 lbs due to evaporation. Good to know if you are running heavy.




It's 2am and I'm writing this cross-eyed! Feel free to add to it!