Continues or start and stop

No if something happens and the data says it was on start stop it will be your fault

 

do as you are told.

as the broker is relaying THAT information from the customer(s)

mess around and it's your butt in the sling.

 

Do what the broker wants. Also if your hauling produce, use continuous. As long as you follow instructions by the broker, you are good.

 

Batteries get weak starters fry sensors go bad all of which could prevent reefer from starting . If it’s already running you’re safe . Tbh you really don’t safe much fuel because on cycle it starts and runs full blast where on continuous it may idle steady .

 

No run it where the Bills say otherwise you can be held liable for damages. Some loads even have temp recorders in the pallets so they can confirm what the temp was.. Last thing you wanna do is mess around with a claim

 

Depends on what it is, I usually just run 0, or 15 if I have a mixed load on start/stop, if it gets over 80 I run continuous so it can just idle.

I don’t do produce or ice cream though, nor truckload brokered stuff, so follow what the bills say,

 

The key to remaining employed is following directions, especially with controlled temperatures, and products that are sensitive to what temps they are stored at, running a load at 25 °f will not be good for that particular product if your going to use the stop / start option I'd set the temp maybe only a few ° f below at most say around 33 °f. That way it is still pretty close to the mark whereas 25 °f is far too cold and is well below freezing point, whereas 33° f is still above freezing, so less chance to damage produce. But really you should try and maintain the recommended temp when you get to the delivery point and they do a temp check this is where you could come undone if you were running it to cold, they will of course report this to the shipper, who will find out who the transport company was, and they in turn will come looking for you. So if you were going to run it a little cooler try and reset to the right temp at least 5 hours before you arrive at the warehouse so it will be pretty close to the right temp. Otherwise the best option is just set it to the specified temp requested and leave it there not sure what your issue is with continuous run? Does the noise bother you? If it is maybe reefer is not the best option for you and you might be better off doing dry van.

 

I run reefer produce for a 3pl. 100+ loads a week. we never ever ever run start stop... ALWAY RUN CONTINUOUS NO EXCEPTION UNLESS SPECIFICALLY INSRUCTED (AND YOU WONT EVER BE INSTUCTED TO). So dont #### around trying to be cute and running it on start stop. Customer will 100% find out and you will get a claim. Every load runs with a temp recorder. Your insurance will deny it and my legal team will take you to court for that full claim amount if you dont have 50k claim to just hand over to us or the customer.

 

I’ll grab a dry load before I do produce, or ice cream for that matter