First reefer load

I don't know who you drive for, but always make sure your trailer is precooled before getting to a shipper. Make sure your reefer is full of fuel, esp if it is going to be a drop & hook trailer, or just in case you are out in the middle of nowhere afterward with no close place to fuel, I hear it is a beast to get it reprimed and restarted or heaven forbid you run out with a load on it.

 

You'll learn what you can get away with. Like STexan said first know if there are customer or company requirements. Reefer fuel isn't counted in on any fuel bonus so it shouldn't be a company driver concern. You should get 2 days plus on continuous from a tankful. Try not to go below a quarter tank and always have at least 3/4 tank when going to a customer. Some like Tyson won't let you in the gate with anything less.

Does the load have a temperature recorder on board? If it does keep customer requirements happy as the graph will show how you ran. More produce than frozen companies don't want you fluctuating more than +/- 2 degrees. Frozen is more like +/- 5 degrees. If you can't physically see it look on the bills for a recorder #.

Even though the box temperature might vary it takes several hours for the pulp of the product to change. Even if they might require continuous for frozen it won't hurt a thing on cycle. The only mandatory continuous is most produce that requires constant airflow. Produce starts it's decomposition the moment it is picked. Deep frozen stuff is already pre-frozen.

About the only differences is fuel consumption, defrost cycle versus defrosting while the unit is off, being able to sleep with the unit screaming. I have with no recorder gone to -5 cycle at night so the unit isn't screaming as hard. I try to think about my neighbors. Newer units are much quieter and that shouldn't be an issue now. Another consideration is the outside temperature and humidity. Of course in the hot summer sun you want continuous versus 10 degree winter weather the unit is not so demanding.

Ice cream is critical because I think it's 5 degrees the ice crystals start taking a new larger crystal shape. So it's important to stay subzero. You can tell ice cream that got warm because the outside of the package will frost over.

When you run extreme temperatures keep an eye on the drain tube. Sticks and leaves have a funny way of making their way in there and possibly clogging them. If you see it dripping you should be okay.

When in doubt ask the customer or even your dispatcher.

 

The continuous setting will actually have the reefer unit working less (sounds odd, but it's true), so if it calls for it, run it that way, especially if you will be going through areas of differing temps. We run a lot from TX or FL to IL and WI, a lot of produce, sometimes frozen. Get your hands on the code cheat sheet for your unit too, as it will be a great asset for you!

 

When you run on continuous that is just that much wear on engine parts. Sure the compressor is a little more efficient keeping the temps in closer tolerance because the unit is already running but then again the fan and engine is constantly running. So there you have engine parts and a fan versus cooling parts like the compressor. Then you have the issue of the defrost heater being used more. They both use the same box sensor. The codes on a TK are inside the right door along with other instructions like priming the fuel.

You can go to the TK website and use the fuel calculator. http://www.na.thermoking.com/tk-innovation/global/en/products/trailer.html

For the fun of it I entered 1 trailer, $4 for fuel, 2000 hours on the unit

The results were.....

Frozen Continuous- $342, Frozen Cycle- $342

Fresh Continuous- $926, Fresh Cycle- $668

There is no difference on frozen mainly because the core pulp and no evaporation/decomposition. The unit works harder with produce because of evaporation and decomposition gives off heat just like a compost pile. Of course you don't run produce on cycle but the fuel sample shows which works harder. I'll buy a compressor and you can buy the engine.

 

your lucky its not a load of hanging beef that would be fun especially going across mountains just set I your temp and leave it on stop start no need to be wasting red diesel

 

Are you going to be applying for your Jr. Chicken Hauler badge soon?

 

Initiation begins with drinking a cup full of chicken juice!

 

After you have a perishable load on, with a unit that cycled off, and refuses to start again, you will learn to keep it on continuous. Had one do that, now I leave it running 100 % of the time. Some units can be a pain in the butt.

 

Thank you all for the valuable info. I just signed up with this forum, and I just jumped into the reefer game. I just need as much insight as I can get about pulling a reefer. I'm picking up my first load tomorrow morning, I'm ready to get it. Thanks again for the info.