EBACE Convention News

DC Aviation plans to increase its charter fleet

 - May 20, 2008, 9:45 AM

Already one of Europe’s most prominent private jet operators, DC Aviation (Booth No. 280) has set its sights still higher with plans to add four Airbus A319s over the next year and a pair of Citation XLSs to its present fleet of five next month, the company announced here this week during its first EBACE appearance. Now flying 28 jets, the former DaimlerChrysler Aviation will become Germany’s biggest A319CJ operator and command the largest fleet of Citation XLSs in Europe.

The company’s first owned A319CJ previously flew for the Daimler Corp. and will immediately go into service with DC Aviation. The airplane seats 48 passengers, and four auxiliary fuel tanks give it a range of 4,320 nm, allowing it to fly nonstop from London to Chicago or Munich to Bangalore.

Three more of A319CJs configured to seat 22 will arrive over the next 12 months and likely serve Europe and the Middle East.

The pair of Citation XLSs expected next month seat up to seven and excel at flying into short runways and at steep approaches needed for such destinations as London City Airport.

DC Aviation’s effort to expand comes as companies in the executive transport business encounter problems acquiring aircraft. Company sales representative Susan Zeugner told EBACE Convention News yesterday that the issue represents DC Aviation’s most daunting challenge. Nevertheless, further planned fleet additions for this year involve 12 airplanes in all, including a Gulfstream G550, G450 and G150, a Challenger 850, a Legacy 600 and a Learjet 40.

DC Aviation’s first EBACE appearance since its establishment by the Cirrus Group through the merger of Cirrus Aviation and DaimlerChrysler Aviation coincides with a renewed commitment to luxury and customer service. For example, it plans to launch a two-month program to further the training of its flight attendants. The course includes practical experience in service and food preparation in a Michelin Star restaurant under the guidance of Armin Karrer, chef de cuisine of the Zum Hirschen restaurant in Stuttgart.