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Cold product sorting
Ice cream and other frozen foods typically require temperatures below -18℃ throughout the entire process. In the conventional method, workers must pick and sort in temperatures below -20℃.
There are several problems with this kind of operation:
1. Consolidating batches
Multiple batches can be consolidated by using a buffer AS/RS, in which all cases needed for a day are temporarily stored. Repeated trips to the same location are eliminated and daily operation time is reduced.
2. Minimizing manual work in -20℃
Automated sorting and sequencing by the shuttle rack eliminates the need for manual sorting in temperatures of -20℃ or less.
3. Automatic shipping inspection
Automatic barcode readers at the end of sorter chutes check each case to prevent shipping errors.
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