Reefer help

Discussion in 'Refrigerated Trucking Forum' started by mongo95, Mar 26, 2025.

  1. wulfman75

    wulfman75 Road Train Member

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    I've picked up at wells in Henderson. That 0lace was a cluster lol.
     
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  3. wulfman75

    wulfman75 Road Train Member

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    I've been to that americold in cartersville a few times. Ice cream for wallyworld. Always got in and out in about 2 hours though.
     
  4. trucknguy

    trucknguy Medium Load Member

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    I usually do a manual defrost when that happens. It does the trick most times…
     
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  5. motocross25

    motocross25 Road Train Member

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    Thats the place!!
     
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  6. hope not dumb twucker

    hope not dumb twucker Road Train Member

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    I personally wouldn’t do that unless company told me to. Let them take the responsibility if it doesn’t work. I keep a closer eye on ice cream, first signs of problems I message in. All our trailers are supposedly monitored by home terminal 24/7. Even precooling if I have an old trailer I let them know it’s struggling. This way it’s not in me.
     
  7. abyliks

    abyliks Road Train Member

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    ludlow MA
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    What unit do you have? Is it freezing up? Is water coming out when you manually defrost it? Always do manual defrost when you open the doors, and after you shut the doors, I’ve had 3 way and check valves go bad in the past where you may need to bump the temp on continuous to clear it all out
     
  8. 201

    201 Road Train Member

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    high plains colorado
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    Maybe someone can enlighten me, but what's the difference between -20 and -3? I mean, frozen is frozen, no?:dontknow:
     
  9. motocross25

    motocross25 Road Train Member

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    I asked the exact same question to a supervisor at Prairie Farms. Apparently it all has to do with the molecules in the ice cream. Technically ice cream starts thawing at 0 degrees. So if it’s at -1 and sees 0 a few times it’ll get that slurry ring around the lid, like you see when you leave it out in the counter too long. The first thing they do when they go into a trailer is open a few lids, if there is evidence of melting, the whole load is rejected. The freeze point of which makes the best consistency is -10 and beyond, so -20 is used as a safety net. Again, I’m not trying to come off as Johnny IceCream over here, just sharing what was told to me because I had the exact same thought.
     
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  10. 201

    201 Road Train Member

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    high plains colorado
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    Thanks, I'm just wondering, years ago, you'd be darn lucky to get 0 out of those old ThermoKings on a hot day, they would never go below 0. Then that big fan belt would fly off, shutting the unit down, reefers have come a long ways. It's a miracle we had frozen at all. Still beats the old "bunker and blower",,,
     
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  11. Buckeyes614

    Buckeyes614 Light Load Member

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