Worried about chicken load

dont worry about it, the drugs and hormones in those chickens will cause problems for people anyway, as long as you get miles and make money who really cares right? lol

 

Because 10 too cold is as bad as 10 too warm. There might be a temp recorder in there. You set it at what the bills say. After that, it's their problem.

 

At below freezing provided the humidity is not too high (Cold air is usually dry emphasis on usually] the product will remain frozen.

Any time I have a load at 5 or lower Ive set the reefer to as far down as it will go. It provides a margin of time should the unit fail.

Communication is easier when people say something is bad AND THEN explain why. Simply saying that such a such is bad and fail to provide a explanation or specific reason why leads to other issues.

Therefore I not only defended the freezing temp set I provided my position as to why I do it.

 

I

If you got the money to buy the load when it's rejected, do it your way.

I do what the customer wants. Doesn't matter if i think it's right or wrong. They are the customer.

 

I have had loads rejected. Through no fault of my own. The company is generally strong enough to take a few hits like that. I'll do what I can on my end while the load is on my 5th wheel.

I generally do not run for companies too weak or undermanned. I require full 24/7 support for anything that will come up.

That's not too much to ask. Might be necessary to find a company that does have someone on the other end of that phone with sufficient rank to actually solve the appointment problem.

I still think the Receiver abused the driver unnecessarily. Some of my biggest blowouts with certain receivers have gotten me banned on purpose so I don't ever have to deal with them ever again in my miserable lifetime. I like to game the system against itself to make sure I don't have that problem ever again. Meijers in Detroit would be one excellent example.

 

Do you like claims?

 

Most poultry loads are 28 to 30 which is why they probably set it at 26 on cycle is my guess

 

You're gonna have one if you freeze the chicken you were told to keep at 26.. There is a huge difference in taking it upon yourself to change a set point of a commodity requiring 26 and saying 16 is fine and them asking 0 and the driver putting it at -20.

You can't compare frozen and chilled. They are not the same. If a load is frozen and they want 0 or -10 it really doesn't make much of a difference. Cryogenically freezing it will indeed keep the product good for longer should the unit fail. It will also use considerably more energy.

Fresh meat is at 26 to 28 because it won't actually freeze it. Sure, over enough time it will. When it's packed in boxes you're probably talking weeks to freeze it. When you freeze meat, the water in the meat crystallizes and when it thaws that's why it's less tender than never frozen meat. Commanding a lower price.

It's been said before. You do what the customer asks. If you are in doubt, ask the customer and get it in writing. Never take it upon yourself unless it's frozen anyway. In the event of a claim, your insurance may deny it. Now the carrier gets to pay for it.