Going West with a reefer?
#21
12-18-2009, 04:46 PM
I hauled frozen Chinese from San Diego to Chicago. When they thawed out, you couldn't stop the bitchin' and complaining. :block:
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#22
12-19-2009, 02:10 AM
There are no salvage "rights" on trademarked/logo'ed food products. Reefer breakdown would not pay because that is considered "driver error". No mechanical reason other than the chute which should have been repaired before loading.
The chute dis-connected at the front could easily have frozen the front of the load also. Did USDA look at the load? What was thier determination of the quality? Welcome to produce.
#23
12-19-2009, 02:17 AM
Bigdiesel, the message board is intended to be a place to help each other, with advice etc. No, I wouldn't call it advertising. Advertising is snake oil posters on TA about how to install Turbo 3000D. One friend of mine did and said it helped, just curious how deep can you believe in some idea. Luckily I read some posts here about 300D and spent my $200 on beer instead.
#24
12-19-2009, 02:26 AM
The rates you mentioned here are not the real rates at all.If you get $1/mile back to the west anywhere, you should call yourself extremely lucky or blessed.
Also,like someone else said,stay away from lettuce loads.I got burned too when i showed up with the first 6 pallets of the load frozen, on a lettuce load because of the damn chute.That chute is extremely important especially on sensitive loads like that. Best of luck. Lettuce from Salinas was my preferred produce from West since then, no problem whatsoever. Just check chute before loading, check temp on the back of a trailer couple of times a day, just in case, and pulp produce before loading. Hauled nearly 6-7 lettuce loads this summer. Still not sure about berries, everybody is telling to stay away fro them.
#25
12-19-2009, 02:27 AM
Konstantin,
Welcome to the produce business. Stay away from lettuce, cabbage and berries if you dont know how to handle those products when loading, enroute and at unload. That lettuce on the tail was bad or going bad at 42 degrees. About 6 years ago, I ate $17000 worth of lettuce and lost a load of cabbage the same year. Both loads werent pulped and I didnt tell the drivers to pulp, 3 pallets of the lettuce were brought straight from the field and loaded into the truck. Lessons learned, you are out of $5500, you could be out of $17000. The broker may threaten to sue, but they wont. As for your rates, you are definitely running for loadboard rates. Call Sy Katz in the market, he has loads back to NYC from all over the US. NY NJ PA to Chicago is not the move. PM me I can load you Queens to Louisville KY for better than that rate, then S IL into Southern Cal.
#27
02-06-2010, 09:51 AM
Pulping produce means you take the temp of the product by ramming a little pocket thermoeter into the center of the prodcut. Think putting a temp probe into a roast and you get the idea except we do the same thing with a head of Cabbage or lettuce.
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