Start/Stop vs Continuous

If all product is frozen, start/stop will be fine.

 

colder is better isn't it?

The don't want it to thaw, I did shrimp for a couple weeks, I always had it on stop/start at -10.

 

Company Reefer training - - - - - -

 

Most megas control them remotely now.

 

When I drove most of our reefers had that mode disabled. It was start stop, start stop, start stop all day and all night long.

 

The boss will appreciate any/all frozen loads be ran on cycle to save engine wear/hours. Many places disable continuous run option once the set point goes below about +10f.

We have a few places that call for -15, or 0 ... unless it's ice cream we run all [deep] frozen loads at -10, start-stop. Fresh chicken and other meats that might call for 26-28 ("super-cold" point), mode selection should be whatever the shipper calls for.

That said, if you're a little iffy on fuel quality or battery performance, and headed into very cold temps and have the option to run continuous, then that might be a good time to keep them running if you're concerned about the unit starting after being off 2+ hours in brutal cold temps

 

I ran continuous.

I only had a reefer fail twice. One started coughing literally and Denver provided healing in a few hours to save the load which delivered that day. The other essentially burned up but that was about twice my age and it had it coming. But not from anything I did to it. The rest of em I ran the hell out of them.