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INFORMATION FREQUENTLY ASKED QUESTIONS
Q). What does Curb Weight mean?
A). Curb Weight is the weight of an empty vehicle (without payload or driver) with standard equipment, fuel, coolant, and oil. It is also known as the Vehicle Weigh
Q). What does GVWR mean?
A). GVWR stands for Gross Vehicle Weight Ratio: when properly equipped, includes weight of vehicle, passengers,
cargo, and equipment. Exceeding this weight is not recommended.
Q). What is a Payload?
A). Payload is the maximum allowable weight of cargo to be carried in a vehicle, including occupants. It is computed by subtracting curb weight from the GVWR.
Q). What is the difference between All-Wheel Drive and Four-Wheel Drive?
A). In a vehicle with All-Wheel-Drive the powertrain temporarily transfers power to all four driving wheels when sensed by the coupler. In a vehicle with Four-Wheel-Drive the powertrain can also transfer power to all four driving wheels, but only at the driver's command. This is also known as 4X4.
Q). Do I really need to have a temperature controlled system in place in order to transport hot, cold and/or frozen foods?
A). Yes. In the interest of public safety, the USDA (United States Department of Agriculture) and FDA (Food and Drug Administration) regulations and implementing guidance adequately address the SFTA (Sanitary Food Transportation Act of 1990) goal of protecting food and food products from contamination during transportation. In conjunction with the above government agencies, the DOT (Department of Transportation) has established procedures for transportation safety inspections for the purpose of recognizing suspected incidents of contamination or adulteration of food. The DOT will promptly notify the USDA or FDA of such incidents. Anyone found in violation of USDA and FDA regulations can be fined and possibly put out of business.
Q). What is the acceptable temperature for transporting hot, cold, and/or frozen foods?
A). According to USDA and FDA Food Safety Standards, foods that need to remain hot during transportation, must be at a temperature of no less than 140 degrees Fahrenheit. Foods that need to remain fresh during transportation, such as meat, dairy products, poultry and eggs, must be at a temperature of no less than 40 degrees Fahrenheit. Fresh fruits and vegetables, on the other hand, must be at a temperature of 32-55 degrees Fahrenheit during transportation ( Refer to the USDA-ARS Agriculture Handbook for specific temperatures within the 32-55 degrees Fahrenheit range) Foods that need to remain frozen during transportation must be at a temperature of 0 degrees Celsius to 32 degrees Fahrenheit (The freezing point for water is 32 degrees Fahrenheit)
Q). What other factors should I take into account when considering purchasing a vehicle to transport a temperature controlled product?
A). There are several variables to consider: What product will you be transporting? How cold or hot will your product need to remain while being transported? How will
your product be loaded onto the vehicle(by hand, by pallette via fork lift, etc.)? Will you be making local and/or long distance routes? How many stops?
The answers to the above questions will determine more than just what kind of vehicle you will need, but also how your vehicle will need to be converted to best achieve your goal. For example, how much insulation will you need to keep food cold or frozen while being transported? What's the best refrigerated unit to use in conjunction with the best insulation and lining? Will you need electric standby in the event that you'll need to keep your product cold or frozen overnight while the vehicle is parked? What kind of oven configuration will you need to keep food hot? Is it possible to obtain a configuration that can keep food cold, frozen and hot at the same time? Are there insulated/removeable bulk heads that would allow you to divide your cargo area into fresh, frozen and/or dry spaces?
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