Produce / Ice Cream - Continuous Run

I have one customer and it is LTL. The run takes 30 hours to complete and has 4 stops. The trailer is sealed at the DC, and after every stop. I have no say in whether or not I seal the trailer. The seals are a joke and can snap them off easily. Loosely said, they don't trust anybody. My job and integrity is worth more that what I could take off the trailer, thank you very much. I feel that if I'm monitoring my load as I should, then access may be necessary to correct a bulkhead issue for example. The heavy padlock on the back is a far greater deterrent anyways. I am paranoid about the reefer settings as well, and know that I have to modify them from the paperwork to get the desired result. Not with this one customer. Have to do that after I leave the DC. Heaven help if it goes into defrost before I'm checked out because they will hold me till the temperature is showing where it should be.

 

Start stop is the mode created to cool the load as fast as possible without the computer adjusting cooling cappacity no matter how cold the the air it's producing is until it hits set point.
Continuous run mode is programmed to get a load to set point without over shooting the set point with the cold air it is makeing(keep in mind the CPU is monitoring the box temp and the output temp but only shows you the box temp)so as you get closer to set point it makes itself cool less so it won't ice up the top of the load if you are hauling produce.but it makes it cool the load slower.critical load's are set this way so that the box temp stays the same the whole time because start stop programming will wait until the box temp goes out of range by 10 deg(default setting)and with a good unit running in start stop set point 30 box temp 35 the air it is producing should be about 15-20 deg.I hope this is helpful

 

Have met a few like that, I have had shipper ask me to run a product that differs from what should be, I have always ask them to put it on the bills and sign your name excepting responsibility for the product if the receiver want to reject it, most times, they will say then just run it as per required

 

We just had a similar issue but with ice cream. The reciever rejected load said to soft. All this day before new years and we werw stuckthe weekend after we sat there for 3 days holding onto load for them after they wouldn't receive us after being a hour late meanwhile broker was to be calling them to tell them we would be a hour late. Broker said it is fine head over so we did.
They said ice cream was at 16 degrees when our reefer was set -10 we know our reefer isn't that off. The thing with these frozen loads is they make you open Your doors and back up to dock and this can be anywhere from 5-30 minutes so did they check reefer temp after doors were open.
And it is to old of a reefer to print a report on so now a claim has been filled and we kept the ice cream so now what do we do with 26,000 lbs of ice cream???

 

Ice cream should always be kept at -20 and it is best to shut unit off with doors open to not suck in "warm" outside air from the dock plate gap.

It will keep pretty hard in stagnant interior air especially if at/below -15 but suck in a bunch of moist 40 degree air and it won't last long at the outer cases