Mixed loads - What have you hauled?

Tomorrow I am picking up sweet potatoes and lemons. Have never had this combination before - coming from 2 different shippers, I think it is cool but is there anything I am missing? Have never hauled either of these before. I have to assume that the broker knows their temps and it will be alright. They both seem to be hearty products, to me they should be OK. Is there anything I am missing here? It is a long haul shipment, will be on the truck for 4 days. What combo's have you hauled?

 

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I do mixed loads every week and have anywhere between 6-10 stops.....Usually I have meat, all sorts of dairy products, and some chocolate..It just depends on which of our customers I end up with..

We don't mess with produce much at all, thank god..

 

I wouldnt assume anything. I once had a trailer load of produce that was required to be kept at 34-36 degrees, and then also had a pallet (20 cases) of poblano peppers that needed to be kept at 60 degrees. Needless to say, Walmart did not accept the withered peppers....

 

No biggie--the sweet taters aren't terribly temp sensitive--while the lemons(like any citrus typically are)run the unit at 35-38 and all is well. But be sure to double check temps at loading--lemons may or may not be cooled..Again no big deal--just run continuos--and keep trailer vented

 

Pulling van, had a load going to a big box store, toothpicks, meat tenderizer, tampons.

 

We do mainly yogurt, but have done everything from Cherries, apples, carrots, lettuce, broccoli, Cauliflower, cooking oil, beer, antifreeze, news paper inserts, frozen OJ, frozen bagels, frozen cakes, US mail.

Mixed loads,.. well I have done lettuce and broccoli together. Mixed fruit loads,.. pears and apples etc. Cherries were probably the most sensitive as I had to keep the reefer on continuous and physically check temps every 6 - 8 hours to make sure they were ok. Had to wait 12 hours to be loaded as they had to be pre-chilled before being loaded. Plus IIRC I had 4 days to make my appt schedule. They went from Washington to Boston. Well most all fruit and veggie loads I have done picked up in Cali or Washington and went to Boston Market/Chelsea. I like doing them because broker pre pays the lumper fees. Normally I lump and break down my loads when ever we do yogurt,.. which is 90% of the time.

Hurst

 

Good advice...^^^^^

 

spuds can be run anywhere from 45-60 degrees...depends on the internal temp of the spuds and the temp where you are loading. I haul bulk spuds all the time..........now as far as produce goes...I have run loads with berries( 36 degree's) lemons ( 40 degrees) watermelons (50 degrees) and tomatoes (50 degrees). Talk with the broker about what temp he wants you to run it at...if he doesn't have a clue then use common sense and split the difference....hopefully the recievers will be far enough apart so that you can get the load to proper temps before getting there......not much else you can do if they mix it on ya

 

Mostly seafood but yesterday Bananas then back to fish.