Carrier Vetting
Before any carrier is contracted, we confirm up-to-date, well-maintained equipment and reliable tracking. If a reefer unit or a carrier can't meet the standard, they don't run your freight.
Most freight doesn't need a reefer. When yours does, the margin for error is zero: Fello vets the carrier's equipment and keeps live eyes on temperature and location from dock to delivery.
When a reefer runs warm or a load sits too long, the freight isn't just late. It's ruined, along with the trust of the customer waiting on it. That means a rejected load at the receiver and a scramble to re-supply.
Reefer is a small slice of what we move, and that's deliberate: it only makes sense when the product genuinely needs it. When yours does, we plan like the margin for error is zero, from the equipment we approve to the tracking we insist on.
Some loads simply cannot bend on temperature. We build the plan around that reality.
Protecting perishable freight is not one safeguard, it's four working together, from the carrier we choose to the technology that keeps watch the entire way.
Before any carrier is contracted, we confirm up-to-date, well-maintained equipment and reliable tracking. If a reefer unit or a carrier can't meet the standard, they don't run your freight.
Track-and-trace on every load means you always know the location and condition of the goods. You can see it move the same way we do.
Proper handling wherever the load changes hands. We coordinate the details that keep the temperature holding steady and the freight moving without a warm gap.
We prioritize carriers with strong tracking tech, so real-time temperature data is right there when we need it. The sooner we can see a problem, the sooner we can solve it.
Perishable freight rewards the details and punishes the shortcuts. Our reefer process is built on the boring things done right: vetted equipment, live temperature and location visibility, proper handling at every transfer, and a call from us the moment something drifts.
Tell us the product and the temperature it has to hold. We'll take it from there.