Louisiana Refrigeration Trailer Rentals

What drives cold-storage demand in Louisiana

Weather and hazards

• Hurricane (June to November (peak August to October)): Hurricane Ida struck near Port Fourchon on August 29, 2021 with 150 mph winds, and Hurricane Laura hit Cameron on August 27, 2020 as a Category 4 storm with a surge of at least 9.19 ft. Major hurricanes can cut power for days to weeks, which often creates a need for emergency cold storage, temporary kitchens and warewashing. Source
• Flood (Year-round; heavy rain in spring and summer): Hurricane Katrina's levee failures flooded about 80 percent of New Orleans in 2005, and an August 2016 storm damaged an estimated 110,000 homes in southern Louisiana. Flooded kitchens and stores can lead to urgent replacement of refrigeration and food service capacity. Source
• Tornado (January to March in the south, February to March in the north): Louisiana averages about 27 tornadoes per year and over 60 thunderstorm days annually, more than any state except Florida. Storm damage can interrupt power and refrigeration for food businesses. Source
• Heat wave (June to September): Southern Louisiana summer highs average 90F or more with heat index values that can exceed 120F; the state record is 114F at Plain Dealing. Extreme heat can overload refrigeration and raise demand for extra cold storage and cooling at events. Source
• Ice storm (December to February (north Louisiana)): North Louisiana can see freezes, ice and sleet storms in winter; Shreveport and Bossier City both note winter ice storm risk. Ice storms can down power lines and disrupt deliveries to food businesses. Source

Power outages

• About one million people in Louisiana lost power after Hurricane Ida in 2021, and roughly a week later over a million people in southeast Louisiana were reported still without power. Week-long outages exceed safe holding times and often drive demand for temporary refrigerated storage. Source
• After Ida, a 400-foot Entergy transmission tower near Avondale collapsed and damaged eight feeder lines, and most of New Orleans took about 10 days to regain power. Grid damage can leave large urban areas without refrigeration for more than a week. Source
• Hurricane Laura (2020) heavily damaged major power transmission towers and lines, and some areas were expected to be without power for weeks or even months. Prolonged outages in southwest Louisiana can force restaurants, grocers and plants to seek temporary kitchens and cold storage. Source
• Almost 900,000 people in Louisiana lost power during Hurricane Katrina in 2005. Statewide outages from storms have repeatedly stressed food storage across the state. Source

Food and hospitality

• As of 2018, 93 percent of U.S. crawfish farms were in Louisiana, which produces on the order of 100 million pounds of crawfish a year. Seafood harvesting, boiling and distribution depend on chilled storage and large-scale kitchens. Source
• The Port of South Louisiana, between New Orleans and Baton Rouge, is the largest U.S. port by tonnage and handles about 60 percent of raw grain exports; imports include fruits, vegetables and coffee. Port logistics create ongoing cold chain and overflow storage demand. Source
• Sugarcane production is concentrated in the Mississippi River Delta region and has expanded north and west in Louisiana. Harvest and milling seasons bring worker food service and seasonal storage needs. Source
• Tourism and gaming are important to Louisiana's economy, especially in Greater New Orleans, and Lake Charles has the state's biggest casino market. Hotels, casinos and restaurants run high-volume kitchens that need dependable refrigeration and warewashing. Source
• Processed foods are a significant part of Louisiana's gross state product, and Tabasco sauce originated on Avery Island. Food manufacturers rely on controlled-temperature storage. Source