Baking&Snack - November 2012 - 86

FLEET MANAGEMENT

plan, per Bryan Henke, Freightliner’s manager of product marketing. Walk-in vans are easy to get in and out of, Mr. Taylor said, which makes them popular for DSD drivers who make numerous stops on any given day. When getting in and out of the vehicle, loading and unloading, the walk-in van configuration improves time,” Mr. Henke said. “You can be much more efficient delivering in this configuration, and also, the driver, at end of day, is not putting icepacks on his knees from jumping in and out of the back of a truck.” To assist in delivery efforts, Ford Motor Co., Dearborn, MI, made design changes to its F-59 Super Duty commercial chassis to enable for a pullout ramp so drivers can easily roll bakery racks in and out of the vans, noted Todd Kaufman,

F-Series Super Duty Chassis Cab marketing manager.

Built for safety
Driver security and safety must be a priority. As companies move to larger vehicles, Mr. Steffensen pointed out, Utilimaster adds safety features such as hand rails and gripped steps for traction when getting in and out of the van. “Most fleets today install backup cameras because they reduce damage caused by backing into loading docks,” he added. “It will pay for itself in the long term.” Lighting provides another major safety feature, considering that many drivers begin their routes in the morning when it’s still dark outside. “With the LED lights available today, you can really provide the driver with a lot of light; it’s as good as going out in broad daylight,” Mr. Steffensen said. A few years ago, LED lights were more expensive. “LEDs are very affordable now and provide a lot of light for the driver,” he pointed out. Some companies also install forward-facing cameras to help protect their drivers, according to Mr. Marshall. “The camera acts like a Walk-in vans with gasoline-powered engines continue to be a top choice for bakery fleets.
Ford Motor Co.

flight data recorder,” he said, “because it records a vehicle’s speed and direction as well as reads road signs.” The prominent signage that customarily marks baking and snack company vehicles make them an unwelcome target by people claiming to have had accidents with their vehicles. Forward-facing cameras can protect both drivers and companies from unwarranted legal actions.

Power sources
Today the majority of delivery vehicles use gasoline engines. When Mr. Steffensen started working with the baking and snack industries more than 20 years ago, diesel engines were prevalent. However, the lower long-term operating cost advantages diesel engines had for many years have been outweighed by the higher diesel fuel costs. In addition, Freightliner uses the same powertrain whether a customer buys a gasoline- or dieselpowered van. “You are getting the same durability across the board,” Mr. Henke said. “It’s not like you are getting a shorter-life-expectancy chassis for gas than you would diesel.” The Ford F-59 comes standard with a 6.8-liter, three-cylinder per valve, V-10 gasoline-powered engine. This engine also can be converted to operate on compressed natural gas (CNG) or propane, and if a customer plans to adapt to one of these alternative fuels, they would order the vehicle with a gaseous fuel prep package, Mr. Kaufman explained. As part of this package, internal engine components such as valves and the cylinder head are hardened to operate on the drier alternative fuels. Perhaps in another 20 years, the majority of vehicles will be powered by alternative fuel sources. Fleet manufacturers offer a wide range of platforms including CNG and propane as well as hybrid electric, hybrid hydraulic and all electric.

Improving customer service
Because bakery delivery routes often start in the early morning, drivers can experience equipment problems during nonstandard business hours. Who can they call? To answer these needs, Freightliner Custom Chassis Corp., Gaffney, SC, established 24/7 Direct, an around-the-clock customer service hotline. “It is not manned by a call center, said Bryan Henke, manager of ” product marketing. “You won’t just reach someone who will just get you towed someplace. We use people who have actually worked in our factory and know the product inside and out. “A driver can feel comfortable that he is talking to someone who actually knows what they are talking about at 3 o’clock in the morning, he continued. ” “Our staff has 16 years of experience on average. They are ex-factory employees, worked in engineering or some other discipline with the company. It has been a huge added value to someone who wants and needs help from an expert quickly and during off-hours. ”

/ Baking & Snack / November 2012

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Baking&Snack - November 2012

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