Continuous Loads - Really?

Why do you suppose a shipper (who uses temp recorder) wants a "jarred fresh soup" product be shipped at 32 degrees F continuous, cross-country? I get the fact continuous prevents hot and cold spots, and is especially useful for produce and to quickly and evenly change a load's temp

This is for Kroger and I assume is soups they must sell in the deli department since it's shipped cold. The load contains a dozen different types of soup. Some are dairy based, some are vegetable based, some are meat based, and some are seafood based, and everything in between.

I just can't see the need for continuous, and the 32 degrees F seems strange too. But, I run it the way the bills and shipper says.

Any ideas why they may have chosen to run all of their loads like this? Some un-practical quality control guru set the demands years ago in the beginning, and it just stuck?

Mini rant over

 

In some ways, most units seems to run "quieter" on continuous (unless it's a Carrier and needs to supply heat) as it runs at a lower RPM's 90% of the time and there's not the bone jarring starts all night long. I don't mind, but it does rack up some serious hours and does burn fuel considerably faster but I guess that's my boss's problem.

 

I'm sure it is a "fresh, no-preservatives" product but today's refer trailers don't have that much of a swing once the product temp is stabilized. And no doubt the grocery storage cooler probably runs at 36-43 F where it will sit for probably a week before the stock is replaced with fresh.