Baking & Snack - July 2005 - 116

been a big benefit - less maintenance
because of fewer moving parts. To me,
the other improvements in engine and
design mechanics have been beneficial
but more evolutionary in scope.

DM: We are looking to standardize
a GPS system across our fleet. This
technology offers many benefits to
our operations.

B&S: What is your position on gas
B&S: What vehicle design changes
would you like to see in the future?

vs. diesel, and what is your strategy
to deal with fuel price volatility?

JN:

Well, certainly gas mileage
improvement as we have said. Also,
increased cube space and structural
integrity of rear doors - doors are
generally the first item requiring
structural maintenance.

JT: This is an important in which to
get the drivers involved. They are in
those trucks all day long. Safety, comfort and accessibility all require a base
of practical knowledge. I do know
each driver is different, and flexibility
of features such as mirrors and other
devices would be beneficial.
DM: For many baking companies,
today's available route trucks are too
robust for their needs. Lower cost,
lighter duty vehicles would facilitate
lower maintenance.

Generally, diesel engines get
about 4 mpg more than gas. While
that sounds small, when a company
like ours drives close to 20 million
miles per year, that adds up to
big savings. However, with the price
of diesel now exceeding that of gasoline, that savings has diminished.
The other issue is engine replacement.
New
governmentmandated emission standards in 2004
and 2007 have widened the cost difference of diesels versus gas to more than
$7,000. The big advantage we still see
in diesel is the lifespan of the engine

GK: Our strategy is simple, reduce
the number of miles and hours each
truck operates. We are in the process
of conducting a full distribution network analysis that includes sequencing, transport runs, route structure,
timing and other factors.

BM: We would really like to see
alternatives to current fuels. We
also may consider purchasing fuel
contracts on the futures market, especially if prices continue to rise.
JT: We are looking into a companywide fuel card that will give everyone,
including route drivers, a discount at
the pump. We have purchased in bulk
in the past, and we have talked about
hedging prices on the futures market
but are not currently doing either.

Better bake with lower costs...

B&S: Are your trucks equipped
with back-up cameras, remote engine diagnostics or any of other such
accessories?

Thermal Oil Ovens:
- Mild and even heat results in
perfect bake
- Energy savings of up to 60%
- Very compact Multi Deck
systems
- Longer and better ovenrise
- 3% lower dehydration means
-
3% lower ingredient costs
- From rack ovens to large
industrial ovens for
12.000 bph

JT:

We have been testing back-up
cameras on several of our vehicles,
and feedback from drivers has been
very positive. They feel that the visuals
helped prevent back-up accidents and
mishaps. Approximately 10% of our
fleet currently has the cameras and all
new truck orders include this option.
We also installed runner carpets in all
our delivery trucks to prevent driver
slips and route book holders for easier
accessibility. A few of our trucks have
steel grate doors in conjunction with
solid rear doors to allow some airflow
and keep the cargo box at a reasonable temperature during deliveries,
especially in the summer.

- up to 300,000 miles for diesel compared with an average150,000 for gas.

ii
k

Il
/f

(800) 367-2504 / www.kaakgroup.com
For more information, see Page 160

July 2005 / BAKING & SNACK / 121

http://www.kaakgroup.com

Baking & Snack - July 2005

Table of Contents for the Digital Edition of Baking & Snack - July 2005