Baking & Snack - September 2014 - 123

acquisition costs but, more importantly, fuel economy.
Fuel consumption figures large for this group of
delivery vehicles. "When you load a full-size truck, it
will cost you in fuel economy," Mr. Langhauser noted.
GM's City Express delivers 24 miles per gallon (mpg)
in the city, compared with a step van's 10 mpg.
The choice of engine also impacts the cost of ownership. Here, Mr. Tabel had some advice. "For example,
if a route van drives 12,000 to 25,000 miles a year, the
baker could select a gas engine, and Isuzu uses the
GM Vortec V8 engine. If the vehicle must go longer
distances, then we recommend one of the two diesel
options."
As you might expect, the turning radius of these
vehicles is very tight. "The distance varies because of
the different wheelbase lengths in the N-series line, but
they have a turning angle of more than 49° ," Mr. Tabel
said. "Most cars don't turn as tightly as this truck does."
Ram's ProMaster City offers a 36-ft turning radius,
and its 159-in. wheelbase can accommodate a 14-in.
extension. "We designed this vehicle with a large cubic
capacity," Mr. Benson noted.

Go to the head of the class
If you manage your company's
fleet, you already know this: The US
Department of Transportation's Federal
Highway Administration regulates
trucks according to eight different
classes based on gross vehicle weight
rating (GVWR). The amount of regulatory oversight increases with each higher
number. The Environmental Protection
Agency has a separate system of emissions classifications for trucks.
Heavy duty trucks - Classes 7 and
8 - include the largest vehicles, the
18-wheeler tractor-trailer rigs with
GVWRs of 26,001 to 33,000 lb and
above. These handle long-distance
hauling, and their drivers are required
to carry Class B operator licenses.
Medium duty trucks - Classes 4, 5 and
6 - are rated from 14,001 to 26,000 lb.
Route delivery fits into the light duty
group. Class 1 covers vehicles with
GVWR up to 6,000 lb. Class 2 goes up
to 10,000 lb GVWR. with two subclasses: Class 2a for up to 8,500 lb and Class
2b for up to 10,000 lb. Class 3 tops out
at 14,000 lb GVWR.

Vertical sidewalls enhance the space within the cargo area of a van to be
introduced this fall.
Ram Truck

Driver dynamics
There's also the human factor. As Alpha Baking's Mr.
McGuire observed, that's a much bigger problem than
fuel economy or cargo size facing DSD operators in getting their goods to market.
"The baking industry, similar to the trucking industry, is dealing with a major driver shortage that limits
the ability to look towards placing more vehicles on the
road," Mr. McGuire said. "I am repeatedly hearing that
companies are turning away business because of their
inability to recruit drivers. Demanding work schedules, aging corporate fleets, the deteriorating highway
infrastructure and the added stress from federal regulation is making it harder for companies to entice more
employees."
Configuring the fleet to suit the available pool of drivers may seem like the industry is going backwards, but
it's a reality. "You will find drivers who like operating the
large step vans, but an off-the-street driver will be more
comfortable with something that handles like a car," Mr.
Langhauser observed. "These new urban delivery vehicles are more like driving a mini-van."
Step heights are similar to passenger vans, so they
help reduce driver fatigue. Mr. Benson noted that step
vans typically have a drop of more than 20 in. to the
ground. "That difference can save the driver the equivalent of walking up 10 flights a day," he said.
While it may make sense for bakers to consider smaller
trucks and vans for urban deliveries, it may not be cost
efficient for all companies, according to Mr. McGuire.
Bakers will need to evaluate the full range of operating
costs, including insurance. Some products may be better handled by smaller vehicles, as are some customers.
What's important is the availability of choice.

*

Find resources for delivery vechicles by visiting
www.esourcebaking.com. Browse by category under
Equipment, and click on Ship/Deliver/Transport for listings.

www.bakingandsnack.com / September 2014 Baking & Snack 123


http://www.esourcebaking.com http://www.bakingandsnack.com

Baking & Snack - September 2014

Table of Contents for the Digital Edition of Baking & Snack - September 2014

Baking & Snack - September 2014
Table of Contents
Table of Contents
Editorial - Heart of the community
Newsfront - Flowers reflects on cake market
Shiver: Displays, distribution propel Hostess cakes
Pepperidge Farm’s Britt exudes optimism
People
Crackers provide lower guilt option
Snyder’s-Lance revamps sandwich crackers
In Brief
Construction Report - Growth in all Directions
Site Selection - Roadmap for the Future
Hill Country Bakery - Brewing Something Special
Sharing new product expertise
Coffee talk
Global Outlook - Tour de Bakery
Growing Japanese wheat
Conserving food
Protein - Ahead of the Game
Keep proteins, carbs in balance
Calorie Reduction - Energy Crisis
Ingredient App - Quality of (Shelf) Life
R&D Perspective - What's Next for 'Natural'?
Q&A: Bakery de France - Unwavering in Her Beliefs
Ovens - Embracing Green Technology
Data Loggers - Record and Verify
Cake Processing - Tastefully Depositing
Flowwrappers - Going with the Flow
Industry Insight - Creating Effective Training Materials
Trucks - Light on Their Feet
Rules that only complicate
Go to the head of the class
Meeting Preview: Pack Expo - Snack Attack
Bakers take a break
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - September 2014 - Baking & Snack - September 2014
Baking & Snack - September 2014 - 2
Baking & Snack - September 2014 - 3
Baking & Snack - September 2014 - 4
Baking & Snack - September 2014 - 5
Baking & Snack - September 2014 - 6
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - 8
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - Editorial - Heart of the community
Baking & Snack - September 2014 - 11
Baking & Snack - September 2014 - Shiver: Displays, distribution propel Hostess cakes
Baking & Snack - September 2014 - 13
Baking & Snack - September 2014 - People
Baking & Snack - September 2014 - 15
Baking & Snack - September 2014 - In Brief
Baking & Snack - September 2014 - 17
Baking & Snack - September 2014 - Construction Report - Growth in all Directions
Baking & Snack - September 2014 - 19
Baking & Snack - September 2014 - 20
Baking & Snack - September 2014 - 21
Baking & Snack - September 2014 - 22
Baking & Snack - September 2014 - 23
Baking & Snack - September 2014 - 24
Baking & Snack - September 2014 - 25
Baking & Snack - September 2014 - 26
Baking & Snack - September 2014 - 27
Baking & Snack - September 2014 - 28
Baking & Snack - September 2014 - 29
Baking & Snack - September 2014 - 30
Baking & Snack - September 2014 - Site Selection - Roadmap for the Future
Baking & Snack - September 2014 - 32
Baking & Snack - September 2014 - 33
Baking & Snack - September 2014 - 34
Baking & Snack - September 2014 - Hill Country Bakery - Brewing Something Special
Baking & Snack - September 2014 - 36
Baking & Snack - September 2014 - 37
Baking & Snack - September 2014 - 38
Baking & Snack - September 2014 - 39
Baking & Snack - September 2014 - 40
Baking & Snack - September 2014 - 41
Baking & Snack - September 2014 - 42
Baking & Snack - September 2014 - 43
Baking & Snack - September 2014 - Sharing new product expertise
Baking & Snack - September 2014 - 45
Baking & Snack - September 2014 - Coffee talk
Baking & Snack - September 2014 - 47
Baking & Snack - September 2014 - 48
Baking & Snack - September 2014 - Global Outlook - Tour de Bakery
Baking & Snack - September 2014 - 50
Baking & Snack - September 2014 - 51
Baking & Snack - September 2014 - 52
Baking & Snack - September 2014 - 53
Baking & Snack - September 2014 - Growing Japanese wheat
Baking & Snack - September 2014 - 55
Baking & Snack - September 2014 - 56
Baking & Snack - September 2014 - 57
Baking & Snack - September 2014 - Conserving food
Baking & Snack - September 2014 - 59
Baking & Snack - September 2014 - 60
Baking & Snack - September 2014 - Protein - Ahead of the Game
Baking & Snack - September 2014 - 62
Baking & Snack - September 2014 - 63
Baking & Snack - September 2014 - 64
Baking & Snack - September 2014 - 65
Baking & Snack - September 2014 - 66
Baking & Snack - September 2014 - 67
Baking & Snack - September 2014 - Keep proteins, carbs in balance
Baking & Snack - September 2014 - 69
Baking & Snack - September 2014 - 70
Baking & Snack - September 2014 - Calorie Reduction - Energy Crisis
Baking & Snack - September 2014 - 72
Baking & Snack - September 2014 - 73
Baking & Snack - September 2014 - 74
Baking & Snack - September 2014 - 75
Baking & Snack - September 2014 - 76
Baking & Snack - September 2014 - 77
Baking & Snack - September 2014 - 78
Baking & Snack - September 2014 - Ingredient App - Quality of (Shelf) Life
Baking & Snack - September 2014 - 80
Baking & Snack - September 2014 - R&D Perspective - What's Next for 'Natural'?
Baking & Snack - September 2014 - 82
Baking & Snack - September 2014 - Q&A: Bakery de France - Unwavering in Her Beliefs
Baking & Snack - September 2014 - 84
Baking & Snack - September 2014 - 85
Baking & Snack - September 2014 - 86
Baking & Snack - September 2014 - Ovens - Embracing Green Technology
Baking & Snack - September 2014 - 88
Baking & Snack - September 2014 - 89
Baking & Snack - September 2014 - 90
Baking & Snack - September 2014 - 91
Baking & Snack - September 2014 - 92
Baking & Snack - September 2014 - 93
Baking & Snack - September 2014 - 94
Baking & Snack - September 2014 - 95
Baking & Snack - September 2014 - 96
Baking & Snack - September 2014 - 97
Baking & Snack - September 2014 - 98
Baking & Snack - September 2014 - Data Loggers - Record and Verify
Baking & Snack - September 2014 - 100
Baking & Snack - September 2014 - 101
Baking & Snack - September 2014 - 102
Baking & Snack - September 2014 - 103
Baking & Snack - September 2014 - 104
Baking & Snack - September 2014 - 105
Baking & Snack - September 2014 - 106
Baking & Snack - September 2014 - Cake Processing - Tastefully Depositing
Baking & Snack - September 2014 - 108
Baking & Snack - September 2014 - 109
Baking & Snack - September 2014 - 110
Baking & Snack - September 2014 - 111
Baking & Snack - September 2014 - 112
Baking & Snack - September 2014 - 113
Baking & Snack - September 2014 - Flowwrappers - Going with the Flow
Baking & Snack - September 2014 - 115
Baking & Snack - September 2014 - 116
Baking & Snack - September 2014 - Industry Insight - Creating Effective Training Materials
Baking & Snack - September 2014 - 118
Baking & Snack - September 2014 - Trucks - Light on Their Feet
Baking & Snack - September 2014 - Rules that only complicate
Baking & Snack - September 2014 - 121
Baking & Snack - September 2014 - 122
Baking & Snack - September 2014 - Go to the head of the class
Baking & Snack - September 2014 - Meeting Preview: Pack Expo - Snack Attack
Baking & Snack - September 2014 - Bakers take a break
Baking & Snack - September 2014 - Events
Baking & Snack - September 2014 - Innovations
Baking & Snack - September 2014 - Ingredient News
Baking & Snack - September 2014 - Products & Packaging
Baking & Snack - September 2014 - 130
Baking & Snack - September 2014 - New on the Shelf
Baking & Snack - September 2014 - Marketplace
Baking & Snack - September 2014 - 133
Baking & Snack - September 2014 - 134
Baking & Snack - September 2014 - 135
Baking & Snack - September 2014 - 136
Baking & Snack - September 2014 - 137
Baking & Snack - September 2014 - 138
Baking & Snack - September 2014 - 139
Baking & Snack - September 2014 - 140
Baking & Snack - September 2014 - Ad Index
Baking & Snack - September 2014 - New Product Spotlight
Baking & Snack - September 2014 - 143
Baking & Snack - September 2014 - 144
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