Refrigerated Loads

Yeah, I guess I did make that confusing. Meat and produce always have one temperature for the load, and must always run on continuous at that temperature. Every load is different. I've hauled meat at +24, +26, +27, and +28. Produce runs usually +34, but sometimes +33, +35, or even +36.

Cycle is when the reefer will actually turn off, warm up naturally, and turn back on to cool down again. Frozen works for this, because all the customer wants is 'less than zero'. Put it on -10 on cycle, and it will always be below 0F, but will save a lot of reefer fuel.

 

As we head into summer, should also note that some shippers won't load you if you are not pre-cooled. You load at produce sheds in Nogales or Cal and its over 100 outside, they won't let you even check in unless you are already cooled, call the shed before you get there and ask. Will save you time.

 

I've never had a meat load from tyson, cargill, national or other producers specify continuous mode. We usually set on cycle sentry for meat loads.
Not saying it doesn't happen from time to time with certain companies, it doesn't always have to be on continuous to haul meat loads.

 

As for the produce temps---be EXTREMELY CAREFUL---PRODUCE is possibly the most OVERUSED term in this biz--and covers way to many things--and temps can range from low 30's to 60's depending on product--many of which isn't technically produce--and all too often i see newer drivers from bigger companies caught in a bind because of it--best bet is talk to SHIPPER--for the most part(not foolproof)they know what they are shipping--and have a better handle on it--and one more very important thing---TEMP-PULP the product and put it on bills--often times you will p/u warm product and be expected to cool it enroute--
Just sayin......

 

Yeah then they tell you to back it in and immediately load you, right? I only ever have to pre-cool if its for frozen stuff.

Also - 'olhald 's advice is king - PULP EVERYTHING!!!!!!!!! EVERY PALLET!!!!!!!!

 

Costco fresh meat is 28 continuous, but companies are running them cycle now to save fuel. I learned lettuce is best at 36 continuous to keep from freezing (Wally World is PICKY). Hershey's is always 55-60 cycle. Such a wide range of temps, but with satellite controlled refers, it is out of most "wheel holders" hands these days.

 

I have always found it on the bill of lading. If it is not on the bill of lading somewhere they may not have cause for legal grievance. Not all loads are refrigerated loads. you may have to pick up a dry load from time to time and maybe quite frequently. And a few loads have to be kept from freezing as well.

 

I was asked to pick up a load at the local yard and deliver it.

The bills said "protect from freezing". That was all, no specific temp. It was cool summer 70 degree days, 60 degree nights. The moron driver that dropped it, had it set at 34!!!!!!!!!

When that happens Cover Your Tail, send a message stating what happened.

It happened to be a hazmat load. I was not about to run it at 60 for the 30 mile run, and have the product covered with condensation when it arrived.

Temp on the bills is what rules. Most our shippers have us initial next to the temp. Almost every one specifically notes, as we are signing the papers, the temp required.

When we send out "Loaded and Rolling" qualcom info, we immediately get back a message to check the bill temps and compare them to the dispatch temps and at once report any difference!

Mikeeee

 

Most produce shippers place temp recorders on the truck, mostly just tossed on a pallet in the middle. Some hide it in specific cartons or do multiple recorders for each type of produce. If the shipper doesn't add them. A driver can request them and add them even if not ordered by the receiver. Cost is around $20, temp recorders protect the driver in addition to the shipper.

you should also know how to read recorder reports. Watch the dates carefully and make sure it was not turned on before you loaded.

 

sitting here at the cargill in fort morgan guards check in the trailer and set the reefer at 29 cycle even though it is a drop and hook
orange juice is 35 cont usually as well as keg beer
but like others have said BOL rules all
never sign for a load before temps match
picking up a frozen load on a 100 degree day
i have sat an hour to get reefer to match BOL
once i sign it is my problem