Baking & Snack - October 2017 - 102

DELIVERY VEHICLES

Payload plays an
important factor
when baking
companies make
multiple stops
within city limits.
Isuzu

maintenance before purchase. "Time in the shop is time
they can't be using their van to make money," he noted.
"You really want to maximize on-road time."
Factoring these issues in, bakers need to consider the
durability of each system within the automobile as well
as how the driver interacts with it. Step vans and cargo
vans are the most popular choices, and automakers have
rolled out vehicles to meet their needs.
FCCC's MT chassis offer bakeries a walk-in option
that makes it easier for drivers to get into and out of,
leading to faster deliveries. From fuel options to cockpit
and safety features, each vehicle is customized and built
to meet the manufacturer's specifications. Responding to
concerns about brake life, the company rolled out a new
package in 2016. Its new four-piston brakes triple brake
pad life, compared with the pin slide brakes it was using
before.
The original producer of Euro-style delivery vans,
Mercedes-Benz brings two options to bakers: Sprinter
and Metris. Designed to thrive in large metropolitan areas, the Metris is a mid-sized van while the Sprinter is
larger. Both provide maximum cargo capacity on a small
footprint. In 2016, the brand unveiled MasterSolutions,
which allows manufacturers to upfit their vans with specific features such as shelving or refrigeration.
Isuzu offers a range of N-Series low-cab forward vehicles that have been used around the world in older cities with narrower streets than seen in the US. Built in a
variety of sizes, these vehicles have a tight turning radius
and high visibility that allows the driver to get closer to

102 Baking & Snack October 2017 / www.bakingandsnack.com

objects in front of them while easily navigating around
the obstacles next to and behind the truck.

Get your motor runnin'
Heavy traffic that includes a lot of idle time prompts
bakers to maximize fuel economy. Many companies are
investigating alternative sources to keep fuel costs down
and make them eligible for tax credits.
Bob McGuire, vice-president, Alpha Baking Co.,
Chicago, and chairman of the American Bakers
Association's Logistics Committee, tested a variety of alternative fuel methods over the past 15 years.
Before any were available commercially, Alpha
Baking's first foray into alternative energy was working
with recycled vegetable oil. The endeavor ended up being unsustainable for the company's needs, but it led him
to develop a group of questions that could be applied
to an alternative energy strategy. After testing many
choices - biodiesel, propane, natural gas, electric - Mr.
McGuire found an effective solution in liquid propane,
a promising alternative fuel for a number of transportation applications because it is widely available and
cost-efficient.
Findings from the US Department of Energy report "Case Study - Propane Bakery Delivery Step
Vans" found propane vehicles typically achieved a fuel
cost savings of around 7¢ per mile, unless met with
unseasonably cold winters when prices tend to spike.
The study also found that the incremental cost of the
propane step vans and infrastructure can be recouped

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