Baking & Snack - July 2005 - 115

FLEET VEHICLES

ᮤ The newest vehicle to join Bimbo Bakeries USA's
fleet was inspected by [from left] Chris Yocum,
manager, sales support, UCBC; Loren Luke, director
of sales, baking and snack foods, Workhorse Sales
Corp.; Jay Sandler, vice-president, commercial sales,
Workhorse; Jose Coronado, regional sales manager,
Midwest, Bimbo Bakeries USA (BBUSA); Carlos
del Rosal, vice-president, Hispanic sales, BBUSA;
Jorge Diaz, sales manager, trade and business
development, BBUSA; and Edgar Dehesa, corporate
fleet manager, logistics, BBUSA. This truck was the
99,999th chassis produced by Workhorse.
WORKHORSE SALES CORP.

unless you have significant numbers
of long over-the-road driving. The
way department is structured, drivers
don't make money standing around
or veering from their routes.

Jim Tonelli: Other than fuel,
the biggest challenge we face is the
constant vigilance on efficiency of
operation and driver safety. This is
something we think about each day.
Driver involvement is critical to success in this area.

even electing to go with 5th-wheel
designs attached to pick-up trucks to
minimize maintenance even further.

B&S:

What vehicle design and
safety changes have made the most
impact on your department?

David Margulies: While fuel JN: Good lines of sight through betis a concern, maintenance costs are
high on the company's list of interest, and truck design plays a role in
keeping these costs down. While box
trucks were trendy for a while, the
industry is getting back to step vans.
Some independent route drivers are

ter design of front windshield and side
mirrors have been very good, and we
have found them crucial to safety. Remote diagnostics have also been a big
plus and that added to engine safety
and longevity. For our company, GPS
tracking is not worth the expense,

Wantto write
write35% less th
the
for slicerblades?

as increased tire size allows for larger
brake sizes as a safety improvement
and a savings have helped our department. These tires can now be retread
instead of replaced, and drivers have
better control of their vehicles. Upgraded engine size, heavier chassis
style, better leaf springs, improved
cooling systems, hose material and
clamps all translate into less maintenance and life extension of the trucks.

JT: The majority of our fleet uses gas
engines, and in terms of efficiency, the
use of distributor-less ignition has

Average change
Average change
fre quency with
frequency with
Hansaloy Blades: competitors blades:

14days

9 days

longer bla
with Han

New!H22-A3 Slicer Blade

On av9ge,Hansaloy's entire hne of slian b1ades
5!Olonger than blades from competitors
5!O

New Scallop Edge Geometry with Hansaloy 's
Exclusive H22 Sharp Edge Technology.

1aS

BENEFITS

APPLICATIONS

* Ease of loaf penetration * Premium Variety & Dense Breads
* Smoothest slice texture * Whole Grain Breads
* Soft White & Wheat Breads
* Eliminates tearing
tearino
* Minimizes crumb
Stays Sharp
Sharp longer
Reduces Blade Changing,
Extending Blade
Extending
Blade Life 7 Lowering Operating Cost

FAST/
IN

r
I

Un M

. CORFORATk --
phone: 563-386-1131 * Fax: 563-386-7707 * 1-800-553-4992
sales@hansa loy.com * www.hansaloy.com

For more information, see Page 160

120 / BAKING & SNACK / July 2005

BM: Mechanical improvements such

http://www.hansaloy.com http://www.loy.com

Baking & Snack - July 2005

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