BD69: The Owner Operator Chronicles

Ice cream is especially tricky ....most fresh beef and pork out of ibp plants the magic number is 26 .

 

I get the negative temps for something like Ice Cream.
While I have some curiosity about below freezing temps for some things, I would think (thats a problem) that if it was in that environment for long enough, it would freeze.
Then I do flats, so I know very little about how a refer trailer is built. Well I know the have sides and roof, some doors, thats it

 

That's why there are ice cream rated reefers and older trailers don't cut it for ice cream .

 

Correct! This guy was the warehouse supervisor at Prairie Farms in Battle Creek MI and I swear every time I went there he was cracking eggs of knowledge over me. He took pride in his job, knew his stuff, and was good at it. He said if you ever pop open a lid of ice cream and it has ice crystals on top or like a “hard slurry” around the edges, it was either at or above 0 at some point in time and not properly stored, shipped, or both and re frozen. Mostly due to the last leg of the delivery when it sits on the back room dock at the store getting checked in before rolled into the freezer. And ever since he’s told me that I notice (or don’t notice) it when I get ice cream.

 

Totaly true !

 

Shuster in le mars ia gets rid of they're trailers when they are less than 4 years old cause blue bunny is they're biggest customer .
Beyond that they are not good for ice cream in the summer months .
When I drove for VAN WYK only newer trailers went to wells .

 

Water freezes at 32. Everything else has a different "freezing" temp based on its water density. Fruits have a high water density so will freeze and be ruined at 27. But something like chicken and pork with much less water content are still soft and malleable at 27.

 

You earned that 450 you don't ever give that back. That is pretty decent of them to call and tell you they screwed up though I will say that.

 

Has to do with the sugar content. The more sugar added the higher the melting temp. Next time you are at the grocery store buy a tub of cheap ice cream and buy a tub of expensive ice cream. Stick them in the freezer compartment of your fridge for a day. The cheap high sugar added icecream will be soft enough to scoop, the expensive, high cream content ice cream will be so hard you need to set out on the kitchen counter for ten minutes to soften up.


They say it takes ten thousand hours of experience to qualify as a master tradesman. This fat man is a master ice cream connoisseur.

 

Water density, did not consider that. Explains a lot.