Reefer Newbie's question

Yes, that's right. That outfit mentioned apparently doesn't have many friends out there.
That's why I said, I'd sleep in the truck while under a load. You never know who felt ###### off.

 

When I ran reefer, I would just top off the tank every time I fueled the tractor. It takes a few extra minutes, but you're already at the pumps anyway, and it just provided some extra "peace of mind" while on the road with a load.

As for the produce tips that someone asked about, this thread is a good one. Especially post #4 by Rollover the Original.

http://www.thetruckersreport.com/truckingindustryforum/threads/reefer-produce-hauling-tips.95691/

 

Are you independent? If you're a company driver, all the reefer info should be made clear to you before and after you go solo. Generally speaking, on meat loads the reefer runs all the time and temps have to be within a degree or so of -10 when you arrive at the shipper. (Trailer must also be clean.) That requires you to start the reefer at least an hour ahead of arrival, maybe more depending on the trailer and reefer. (Like anything else, some work better than others.) On produce or chocolate or some other stuff, you set the reefer to a predetermined temp and it the temp sensors turn the motor on and off to keep it near that temp. On some, you'll be asked to monitor temps through that little back door in the trailer, calling in every so often (usually morning and night) to tell them your required temp, reefer setting and thermometer reading. And try to remember to grab your thermometer b4 you leave the shipper or xfer the trailer. I've left dozens of those dang things in trailers.

 

I had somebody drain my reefer tank once. Luckily saw a lot of diesel on the ground next morning, along with a siphon hose and puke. LOL. Also, company I worked for used to go into Mexico and trailers would come back stateside pretty regularly with reefer batteries missing. Have also had some reefers just stop in the middle of the night which required long dark treks of a hundred miles back the way I came to get repaired.
Overall, dont sweat it too much. For the most part, reefers run just fine. And like they told us in orientation, "This is how you start it, this is how you stop it and this is how you set the temps. Don't touch anything else and NEVER try to fix it yourself. Call it in."
That's pretty much what I did except for the occasional belt jumping off. If its still there, it's easy to pop back on. If it's broken or gone, they let me buy one and put it on but if you can't do that, they'll route you to a place who will.
When/if you do "call it in", the shop guy should take you through a troubleshooting sequence where you stand by the reefer and punch buttons and tell him what you're seeing. Based on that, he'll tell you what to do or where to go next.

 

Your best friend when you got a ripflore.

18v accu or 110v cord

 

I just started hauling frozen food for shoprite in the north east. One of their stores requires everyone to shut down their trucks and reefers while waiting and unloading. I was reluctant to do so, but since it was their trailer, what the heck. I agree with you, I would not normally shut it down until my last stop and they were unloading me. Of course, I am not paying for the fuel to run it, as a company driver

 

That is the dumbest thing that I have ever heard. Clogged screens...bahahahah what a load of crap. If you had a clogged screen it was because someone was not doing proper maintenance on the reefer unit not because you "fueled with reefer running" The only time that reefer should be turned off under a load is if its in "Shop Status" and that is if its requested. Most loads are on Stop/Start unless you run Ice cream at -20 then Continuous is the way to run.

 

Thanx for your informed opinion

 

Your welcome...I've only been running a reefer for the last 5 years. I think I got a handle on how one operates or in your case..supposed to operate.