New to Temp Controlled

It looks like a 6 inch long nail with a temp dial on the end. You can stick it into the box to see what it reads in the middle. Good for stabbing produce, fruit, meat, etc

 

Always check with the shipper to see how cold or hot they want you to run it, and make them write it on the bills. I remember a load of yeast that was supposed to be at 34, but the standard bills from that particular plant said 0 so the driver set it at 0 and froze the load. There were a lot of excited people when the poor guy got to the receiver, but it was determined to be the shipper's fault

 

Good advice man I learned almost the same way to make sure the rate confirmation had the temp instructions on it, and always confirm said instructions with the shipper. Never got a load rejected but it's still good policy.

 

If you check the load and it's more than 2 or 3 degrees from where it should be, you are well within yer rights to reject it or make sure somebody up the ladder gives a solid ok to load it. Never assume, always verify

 

Here I am, preaching to the choir...

 

TESTIFY brother!

 

Well now at least Lessors will have two Papa s you and Papa Murphy (joseph1135) lol