48' versus 53' Reefer

You are correct about this, and you are also wrong.. MOST of the time that 5 feet will not matter in produce. If the truck were to haul only produce, then I would go 48'.However, odds are you will also load dry FAK ( freight all kinds ) to get to the produce shipping points. While most of this will fit in a 48, quite often the shipper will require a 53.
I would rather pull a 48, but if I were to buy another trailer, I would drag a 53. You will be better equipped to handle more loads.

 

you also need to think about the time when you need to upgrade your equipment:a 53' have more potential buyers than a 48'

 

There is lots of low density refrigerated freight. I used to pull lots of frozen stuff that would fill me to the back door sill and still be under 36k-38k. Now straight meat/fish/poultry or produce loads, as stated you're probably ok with a 48'. I prefer 48's myself due to living in a congested corner of the country, in a state with somewhat tight overall length laws.

Also keep in mind that some shippers are prickly and will turn away anything that isn't a 53' even if they're only putting 6 pallets in the entire trailer (Kraft comes to mind but I'm sure there are others).

 

Jpenn is right about the shippers. My company only has 1 53. I have a 48 usually there's no problem getting loaded.

 

Hi J, I agree with most, I did a lot of reefer, mostly cheese and I even had to single a couple out on a 48. If you've never pulled a 53, there's a big difference between a 48 and a 53. You can get around a lot better with a 48. Like most said, the only time you will run into trouble is with non-refridge backhauls, if that's an issue. Besides, with 53 being the norm, you could probably get a 48 dirt cheap. Heck, years ago, I pulled 40' reefers, with those old noisy Thermo-Kings rattling away. Good luck