Reefer freight has its own rules, costs, and failure modes. Get any of them wrong and you’ll be filing a cargo claim. This guide covers the basics every produce, frozen food, and pharma shipper should know.
Temperature Classes
- Frozen — 0°F or below (ice cream, frozen foods, pharma)
- Chilled / Fresh — 33–39°F (produce, dairy, fresh meat)
- Cool — 50–55°F (chocolate, some pharma, certain wines)
- Protect from freezing — 33°F floor, no ceiling (paint, batteries, certain liquids in winter)
Continuous vs Cycle
Most reefers run in continuous mode for produce and pharma — compressor runs 24/7 to maintain temp. Cycle (start/stop) mode runs only when needed and is fine for most frozen freight (and saves fuel). Always specify continuous for fresh produce.
Pre-Cooling
The trailer must be pre-cooled to your set temp before loading — usually 1+ hour ahead. If the trailer arrives warm and you load product at 36°F into a 60°F trailer, the reefer can’t catch up before product temp drifts. Demand a pre-cool confirmation on the BOL.
Washouts
Reefers carrying meat, poultry, fish, or anything pungent must be washed and certified between loads. Wash certificates ($35–$75) are normal — and required by USDA/FDA for many commodities.
Common Reefer Claims (and How to Avoid Them)
- Frozen damage to fresh produce — set temp too low, or thermostat malfunction. Use pulp temperature recorders.
- Spoilage on long hauls — usually pre-cool or seal-integrity issue. Check seal condition at delivery.
- Mixed-load contamination — strong odors transfer (onions to dairy, etc.). Specify “no mixed loads” or “cleanout required” in load tender.
Reefer Capacity Tips for California Shippers
Central Valley harvest (June–October) is the tightest reefer market in the country. Outbound rates from Fresno, Salinas, and Bakersfield can spike 40-60% above contract. Lock multi-week capacity early or work with a broker (us) who has dedicated reefer carrier relationships.
Need a reefer quote? See our refrigerated services or call (279) 300-3808.