Straighten the cage, re-weld the node, drop in a new bottle, plate it.

A container that arrives on a Monday morning and leaves as Grade A food on Thursday has been through fourteen stations, and at eight of them it can lose a grade or be pulled out entirely. This is the route, in order.

1 — Gate and declaration

Nothing comes off the trailer without a named prior cargo in writing. No name, no entry; the load goes back. This is the single rule that protects everything downstream, because one undeclared pesticide tote in a recirculating wash loop can affect a hundred units before anybody smells it.

2 — Exclusion screen

The declared cargo is checked against the published exclusion list. Pesticides, pharmaceutical actives, PFAS formulations, isocyanates, radiological material, fire-affected units and polymerising oils are refused outright, whatever the condition and whatever the price.

3 — Heel drain and measure

Residual cargo is drained, measured and routed to the correct waste stream. Under a gallon is normal. Above five gallons the load is a liquid-waste job rather than a container job, and it is priced or refused as one.

4 — Weigh and log

Yard scale, not a unit count. Every published tonnage on this site traces back to this scale, which is why our disposition table reports weight and units separately and why they do not divide into each other neatly.

5 — Cage and base inspection

Node by node, 44 to 54 of them, counted rather than sampled. Diagonals measured. Base welds loaded and watched. Galvanising checked at the welds, which is where it always goes first.

6 — Bottle condition

Wall thickness at four points, raking light across the whole surface for crazing, sump checked for stress whitening, mid-wall measured for bulge against a datum. This is where most grade losses happen, and none of them are about cleanliness.

7 — Wash route assignment

Decided here, by prior cargo, by an inspector — not at the sales desk by price. A food cargo goes to Route 3 whether the customer asked for it or not; an industrial cargo cannot buy its way onto Route 3.

8 — Wash

Route 1 rinse, Route 2 hot caustic, Route 3 potable triple rinse, or Route 4 to a customer's own written SOP. Temperature, dwell, rinse count and chemistry dosing are logged against the cage ID as it happens, not reconstructed afterwards.

9 — Rinse verification

Third-rinse conductivity against the day's measured supply water, final pH, 360-degree internal scope, and an independent two-operator odour check with the cap off. Any one of them failing sends the unit back to station 8.

10 — Hardware

New gasket on every Grade A and B unit, no exceptions. Valve function-tested and replaced if scored. New cap. Adapter threads checked under a light. Tamper seal on anything food-grade.

11 — Leak test

Pneumatic pressure decay on the complete assembly, under 1 kPa loss in ten minutes. Method, pressure, hold time and measured decay are written to the record — a pass with no numbers behind it is not a leak test.

12 — Grade and passport

The grade is assigned against the published criteria and written to the passport with the cage ID, the wash route, the test dates and the operator who did it. Seven years of retention, reissuable on request.

13 — Photography

Four shots of the actual unit plus the cage stamp, bay number visible. These go to the customer before payment. It started as a way of ending arguments about Grade B and became our best quality control, because an inspector who knows the photograph goes out grades more conservatively.

14 — Bay and load plan

Into one of 168 numbered bays by grade and configuration, then load-planned against trailer capacity. Twenty on the floor, forty double-stacked empty. If your order is twenty-two units, this is the station where somebody emails you to suggest twenty or forty.

Sometimes you have a unit on site and a job to do. Here is what you can realistically achieve with a pressure washer and a hose, and where the line is.

First, the thing that is actually dangerous

Never put your head or an arm inside an IBC, and never let anyone else. It is a confined space. A tote that held a solvent, a fermenting product or anything that displaces oxygen can be lethal with no smell and no warning, and people die in containers this size every year. Everything below is done from outside the unit.

What you can do

A hot water rinse with a wand through the 6-inch port, three drained charges, will take a water-soluble cargo residue down to a level that is fine for irrigation, dust suppression, ballast or washdown. Drain fully between charges — dilution only works if the previous charge leaves. Invert or tip to drain the sump, because the heel is where everything concentrates.

What makes a real difference

Heat, agitation and a new gasket, in that order. Warm water does more than cold at any pressure. A spinning wand beats a static one. And replacing the gasket and cap costs a few dollars and removes the most common source of carried-over odour — the elastomer holds the prior cargo and no amount of rinsing the bottle addresses that.

What is theatre

One cold rinse and a sniff. Bleach into an unrinsed tote, which mostly produces a tote that smells of bleach and cargo. Detergent with no heat and no dwell time. And any process that does not include draining the sump, which is where the problem lives.

What you cannot do on site

Produce a food-grade container. Route 3 is three full potable charges at 140 to 160 °F with dosed food-safe chemistry, verified by third-rinse conductivity against measured supply water, a borescope and two independent odour checks. That is a bay, not a bucket. If the end use is food, potable water or anything with an audit behind it, buy rebottled or Grade A food — the premium is smaller than the risk.

And the legal bit

Your wash water is now an effluent carrying the prior cargo. Down a storm drain it is a reportable discharge in most jurisdictions. We hold an industrial wastewater discharge permit and publish the number in our vendor pack; a yard hose does not come with one.

This is a summary of how the rules work in practice, written so that you know which questions to take to your own compliance team. It is not legal advice and we are not your compliance team.

Two separate questions

First: is your cargo regulated for transport? If it has a UN number and a hazard class, the container needs to be a marked, in-date, design-approved packaging, and almost everything else follows from that. Second: is your cargo regulated for storage or use? That is a different body of rules — fire code, secondary containment, state environmental regulation — and a perfectly compliant container can still be in the wrong place on your site.

If the cargo is regulated for transport

The container needs a legible UN plate whose design category, packing group, maximum gross mass and test pressure all suit the cargo, and whose periodic test dates are in date: leak test every 2.5 years, full inspection and leak test every 5 years. A 31HA1 marked Y will not carry a Packing Group I cargo. A 31HA2 cannot be pressure-filled. Those limits are properties of the design type, not of how clean the unit is.

If the cargo is not regulated

Most of what moves in reclaimed totes — water, glycols, fertilisers, food products, utility liquids — is not regulated for transport, and the UN plate stops being a legal document and becomes a quality signal. This is why units with faded plates are good value: the container is sound, it has simply lost its licence for a job you were not asking it to do.

Who is responsible for what

The filler is responsible for the condition of the packaging at the moment of filling. That is the sentence worth internalising, because it means a supplier's wash record and leak test are inputs to your own decision, not a transfer of liability. Your incoming inspection matters, and the twelve-minute check elsewhere on this page exists for that reason.

What we will put in writing

The prior cargo and its filler. The wash route with every logged parameter. The leak test with its actual numbers. The UN plate photograph and the periodic dates. The gasket and hardware specification. And a signed statement of what we are not certified for, which is the half of a vendor pack most suppliers omit.

What we will not do

Tell you that a reclaimed container is compliant for your cargo. We do not know your cargo, your mode of transport, your jurisdiction or your customer's audit. We will give you every fact we hold about the container, promptly and in writing, and your own people make the call.

We are in Livonia, Michigan. We see what winter does to containers every year, and almost all of the damage is avoidable with four decisions made in October rather than January.

What freezing does

Water expands about nine percent when it freezes, and it does not expand evenly — it grows from the coldest surfaces inward, which in a tote means from the walls toward a shrinking core of liquid. The pressure goes somewhere, and in an HDPE bottle it goes to the thickest, most restrained geometry: the lower corner next to the sump. That is why the crack is almost always in the same place, and why it usually appears on thaw rather than on freeze.

Rule one — fill water-based cargo to 85%

Leave the top sixteen percent of a 275 empty and the ice has somewhere to grow. This one decision prevents the great majority of freeze cracks we see. For a 275-gallon tote that is about 234 gallons, and the ribbing on most bottles gives you a usable visual mark at roughly the right height.

Rule two — never forklift a cold full tote hard

Below about −20 °F, HDPE is brittle rather than tough. The same impact that leaves a white mark in July cracks the wall in February. Slow approach, square entry, no dropping the last inch.

Rule three — solid cap, and a drain path

A vented cap in winter is a condensation pump: it breathes moist air in on every temperature cycle, and that water collects on top of the cargo. Solid cap for storage and transit. Store the unit where meltwater can drain away from the base rather than freezing around it, because ice around a steel base is how galvanising gets breached.

Rule four — warm the product, never the bottle

Cold cargo is a viscosity problem, not a blockage. Used motor oil wants to be above about 60 °F before you try to pump it. Warm the product in a heated space or with a blanket rated for IBC use; never apply direct flame, a torpedo heater pointed at the wall, or anything that puts a hot spot on the HDPE. Heat-affected plastic does not recover, and a bottle that has been locally overheated will fail later with no visible warning.

The cargo-specific cases

DEF (urea 32.5%) freezes at 12 °F, expands, and recovers its specification on thaw if it was not overheated — the container is the fragile part, not the fluid. Sodium hypochlorite loses strength steadily at any temperature and faster warm, so winter storage is actually kind to it. Latex products are finished if they freeze. Glycols are fine, which is rather the point of them.