Reefer Temp Issues on a brand new Great Dane

One would need to check what temp the product was at when it was loaded, unfortunately many of us drivers don't have the opportunity to do so, if the temps where high when loaded, the reefer will not bring them down any lower at best they might cool down the cardboard around the product. I worked for a company many years ago and what we'd do is if a load was refused because of the temp being to high we'd unload it leave it in the chilled warehouse where it will actually bring the temps down to the proper temp, reload and deliver it. However is only good when your cold storage warehouse is close by. In short if the product was say - 10 ° f when loaded if your reefer could maintain that temp the whole trip then it should have been fine, however if your reefer was not down to the specified temp then naturally the loaded temp is going to rise. In fact many dispatch warehouses with frozen produce will often require you to be able to have the temp running at minimum before they will let you leave. Which prevents delivery of warmer produce. If your reefer maintained the specified temp and it was still warmer at delivery point, than it could only mean it was loaded at a warmer temp.

 

Did you pick up the chicken at a chicken plant or cold storage facility?

 

Little close. Probably gonna get pulled into every scale now. Hope not.

 

Ok. This time of year chicken runs at 20 degrees and 20 degrees is considered fresh. The birds are usually harvested (killed) and packed on the ship date. The chicken is run through a chiller and sometimes it is paked in dry ice to bring the chicken temperature down. But the pulp temperature still may not be at 20 degrees when you arrive at the receiver, and this is perfectly normal.

 

Your welcome. Anytime product is loaded and it is not at the reefer set point temperature, it is going to take time to bring it down, especially in the the heat of the summer. Onions sometimes take days to reach the set point.