How is the carrier lazy? Packing plants have to load the custom orders they have the custom kills for. They may kill and process a product that can't deliver until 7 days later. So they have to kill it, cut it, package it, and put on the right carrier's trailer when the proper live animals arrive. Then the carrier has to work out the logistics to leave it in the drop lot until it needs to be picked up for timely delivery. As a general rule, they want fresh meat delivered to buyer within 4 days, but some times, with very custom orders, they have to plan on 6-7 days between kill and delivery because sometimes the live arrival times and the requested delivery times just don't cooperate completely
Worried about chicken load
Discussion in 'Refrigerated Trucking Forum' started by slim2none, Sep 21, 2018.
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To cover yourself if you have pulp readings from beginning of loading run the unit as noted on bol, Watch the temp and sun during the day and if it to high run on continuous for a bit even if it says cycle, but some do not want a hard hard freeze because of cooking styles.
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Before there was "Start/Stop" cycle on reefer units, they were all continuous run. Then some genious somewhere said, "hey, if my home refridgerator starts and stops and keeps everything frozen or cool, why cant we make a truck reefer that does the same thing?"
Veteran driver, KB3MMX, Farmerbob1 and 2 others Thank this. -
Its like your refrigerator at home it don't run all day long does it ? it'll run till it meets the set temp then automatically switch off your reefer will work the same way just makes a bigger noise than your house fridge. If your worried just set it to continuous run problem solved.
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Meat that is being held just above the freezing point so it can be sold as 'never frozen' is generally shipped at 26-28 degrees continuous.
Frozen meat is normally held at 0 or below, and the reefer in stop/start mode.
A reefer running continuous keeps a much tighter temperature range than a reefer running stop/start.
If you have any questions about a load's proper setting, contact your company and ask them to verify with the customer. It's not a call you want to make yourself. -
I agree never run temps lower than 20 degrees on a chicken load 20 start stop during the summer. 24 during winter . Lower than that and you risk freezing it and can no longer be sold as freahKB3MMX Thanks this.
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I just dropped by to say, that I laughed at the title of this thread.
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Run it on what the bills say, I got a load I do every night that the bills say run it at 5 for 12 hrs then 26 remainder of the trip I don’t have it on but for an hr and half so I run it at 5Farmerbob1 Thanks this.
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