Start/Stop vs Continuous

-10° is most frozen loads. Cycle
Sometime chicken is 28° cont
Produce is 35°cont
Dairy is 34° cont
Mixed is 34° cont
Ice cream is -20 cont low elevation routes. I had a chart pic but lost it.

 

The company I work for disabled the start/stop and we haul a specialized ‘product’ at -35c (-31f ) continuous.... better have a good pair of gloves!

 

Ice cream or fish? Is it food? Or hazmat?

 

What reefer can get down that low? I have a new carrier 7500 x4 unit, coldest setpoint is -22...

 

Plasma

They are Thermo Kings spec’ed to the max.

There are even printers attached to the nose that I can print out the exact temp inside down to the tenth of a degree every 10 minutes for the entire length of haul...
Pretty neat stuff

 

That is interesting...
The reason I went with carrier over thermo king is carrier has a 6 cylinder compressor and tk uses 4 cylinder... Which carrier claims provides more/ faster cooling power which does make sense... I do a lot of frozen and everyone mostly uses carrier units. Carrier is also 175 pounds lighter.

I didn't know you could even get that. No need for me though, what I have now will keep ice cream at -20 in July in Texas with ease.

 

Most of the reefers used over the last 20 or so years can be hooked up and have the record of temps etc downloaded fron memory. I had to do that once in Florida because a had a load rejected because the ambient temp was not right.

 

Yes.
I was referring to the capability to keep a load beyond the usual low set point minimum of about -20 generally.
Or if we were to ask a certain user around here about when he pulled reefers and he had it cranked all the way down to -150 while cruising 140 mph across 24% grades and overnighting from one side of the country to the other.

 

Simple answer - if the bills say -5, then set it to -5 continuous run.

If temp recorders are present, or reefer data is pulled, then you did as instructed.

 

While backing off the cok hwy