That must feel amazing. Sometimes the liquids I haul are hot AF and packing up the pump hose when I'm done is like grabbing a tube of magma on hot days.
You'd be surprised at how hot a lot of chemicals and food grade syrups are when they get loaded. Some because they're much easier to pump when they're hot (corn syrup, dextrose, distillates, molasses) and some because weird shit starts to happen when they start cooling off (caustic, urea liquor). In the winter you'll see tankers that didn't get immediately delivered being steamed to keep the contents hot.
I picked up some kind of epoxy used for air plane manufacturing last year in Tacoma WA and ran it down to KS. It had to me kept at 25f or it would harden. Matter of fact, it was one year ago this week. I had to sit for the 4th when I got there before I could deliver it.
It was a reefer load, not a tank. It was in boxes on pallets. I don’t know enough about it as to how it worked. They stored it cold where I picked it up and took it into a cold storage facility where I delivered it.
Ooohhhh, I thought the 25f was a typo and u meant like 250f or something. I don't really expect anything other than food to be in a reefer lol. Do you haul many non-food loads?
We mainly run loads one way for Royal Caribbean cruise lines. Their main headquarters is in Miami and they service all their ships out of there. I just brought a load from Miami to Blaine WA for supplies for a ship sailing out of Vancouver BC. We don’t cross the border so we drop at a cross dock in Blaine. We take both reefer and vans depending on the freight available for the back haul. For back haul to Florida, we are dependent on the available market.
It’s not a bad gig. We come up here to Blaine and Seattle for the Alaska season and spend the winter going to Los Angeles. The trip from Miami to Blaine is about the longest one way trip you can get in the continental US. Right about 3500 miles. I do it in about 5 and half days typically and have 7 days to make it. I usually get a 34 then head back.
Our small company only has 20 trucks but we also have a small brokerage division. So for the over flow on this whole thing we broker out some of the loads. Royal Caribbean also ships their frozen food out of Miami. We used to carry that as well but now we are brokering most of those loads out.
And sometimes they have us go to Napa Valley in CA and pick up loads of wine for the back haul that go right back to Royal Caribbean’s warehouse in Miami and then gets distributed to their ships. That means we haul some of it both ways. Got to love the logistics industry!
That sounds like quite the gig. Do you ever get a chance to go home when you're putting on that kind of mileage?
Lmao at hauling it both ways. That kind of stuff happens a lot for me. I'll take a load of something to a tank farm and then a few days later pick that same product from that tank farm and take it to a location that I literally passed when I was heading to the tank form the first time.
Yeah, I do get home time but I often do 2 or 3 runs with just a 34 at home. I’m sitting WA right now waiting for a load home. I’m on my third run and when I get home I’ll do a week at home. Need to see the wife and take care of business a little.
Yeah I can see where a week home would be nice with that kind of schedule. I'm lucky to get home for my 34 every weekend, but if I want it I can turn that 34 into a Friday evening through Monday morning break like a normal 9-5 person.
I've loaded molasses in Minnesota when it was below zero that took 2 days to deliver. On a good day it should take about 35 minutes to unload, on a bad day it could take 2-3 hours.
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We run loads for a cruise ship line and at some ports, we have to hump the pallets to the back of the trailer with a pallet jack. When I have a reefer trailer, I turn on the unit before I climb in there in the summer. Makes a huge difference when it’s hot.
There is a flip side in that though we broker most of them out, we do run loads of frozen food for the ships and when it’s hot and humid at the port and you open that trailer of frozen food, that reefer floor turns to ice. It’s about impossible to move pallets when that happens.
I was stuck in Pheonix one year in 110F in a ttruck that had no idle option, what I did was set the reefer to 5F after about an hour propped the doors open and climbed on in
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