Millers of Speyside is using heavily reinforced, temperature-controlled bodies by Gray & Adams to provide resistance to impact from hanging meat and utilize high-performance, insulated panels.
Millers of Speyside sells pork and lamb in England but is best-known for its premium quality, grass-fed beef, which is hung and aged on the bone for up to 21 days prior to production. This process helps to tenderize the meat and concentrate flavor, as well as preventing shrinkage during cooking.
Millers runs three 26-tonne trucks and a single 7.5-tonner, all of which have Gray & Adams bodies. The larger vehicles distribute its products to butchers, restaurants, major retailers and the wholesale trade nationwide, with the smaller truck allocated to local deliveries. The company also has a thriving export operation which dispatches weekly consignments throughout most of Europe and as far afield as Ghana.
The latest “meat railer” to wear Millers of Speyside’s livery is based on a DAF FAS CF75.310 6x2 rigid chassis supplied by Norscot Truck & Van Aberdeen.
It has a Carrier Supra 850 single-temperature (chilled or frozen) refrigeration unit and five Furgocar meat rails with hooks running the length of the 8.4m body – this system is most commonly used for hanging beef and lamb, while Gray & Adams also supplies bodies with mechanically-loaded round Euro rails employed mainly in the pork processing industry. The vehicle is additionally fitted with a set of rear-mounted, folding steps, affording Millers’ driver easy access to the load area.
Said Millers of Speyside General Manager Duncan Reid, “We’ve been running vehicles with Gray & Adams bodies for at least 15 years now, and they’ve never let us down. With heavy carcasses swinging from the rails it’s important that the side walls, bulkhead, floor and roof of the body are sufficiently reinforced to withstand the pressures, so they don’t bend or worse.”