Reefer Pre-Trip Inspection Checklist

Pre-cool to the temperature specified by the shipper, typically 34-36°F for fresh produce, 0°F for frozen, or custom temperatures for pharmaceuticals. Do NOT load warm product into a cold trailer or cold product into a warm trailer — the reefer maintains temperature, it does not cool warm product.

Check reefer temperature at every fuel stop and every 4-6 hours at minimum. Some shippers require documented temperature checks. Many reefer units have alarm systems that alert to temperature excursions — learn how yours works before hauling.

Immediately contact your dispatcher and the shipper/broker. Do not open the doors (this accelerates temperature rise). Find the nearest reefer repair facility. Document the time of failure, last known temperature, and all actions taken. Speed matters — a broken reefer in summer can destroy a load in hours.