Warehouse and dispatch25 / 36

Match meter, activity and cargo records for the same period; disclose the allocation key and excluded items in the report.
Sustainability and carbon
Measure actual footprint and stack height for empties. Verify nesting compatibility in model instructions and discuss return frequency using those data.
Managing reusable containers
Sets the internal and external sizes of nine TBX models side by side, shows why internal volume differs from the nominal litre figure, and how to count crates.
Containers and equipment
Measure order size, unused return volume, stacking fit and washing work. Do not mix sizes before testing modular compatibility.
Containers and equipment
A wrong size costs you on every trip, not once. Below: the legal vehicle width limit in Turkey, the GEBHARDT Isotec TBX dimension table, and how a 10 mm reading error changes what fits.
Containers and equipment
For dried figs and raisins, storage is set by temperature, relative humidity and condensation. Above 25 °C syrup formation and fermentation begin, below 10 °C mite growth is inhibited.
Food quality and shelf life
Plan daily pack cycles using actual cabinet, preparation-line and dispatch-time data.
Warehouse and dispatch
Count packs on routes, in preparation and delayed on return separately. Calculate need from route and preparation cycles, not a fixed ratio.
Containers and equipment
Use lid time, product readings and stop data to test plate changes on your route.
Eutectics and insulation
Log use, return, reconditioning and next dispatch to identify overlapping demand.
Eutectics and insulation
Verify fit from line and load documents, not the pallet label. Get approval for base dimensions, transfer points, dynamic load and a loaded trial.
Containers and equipment
Use delay and incomplete-work records to find the bottleneck; define your own threshold for the next investment.
Cost and investment
Rather than searching for missing containers, you need to know where they are all the time. An ID plus a dispatch-and-return record and a physical count is cheaper and faster than searching.
Managing reusable containers
Honey must stay at or below 25 °C and out of direct sun in transport; for olive oil the measure is whether peroxide, K232 and K270 stay within limits.
Food quality and shelf life
Before the first lot, check product limits, container condition, measurement and receiving times.
Food quality and shelf life
Do not decide from container size alone. Trial the loaded unit on actual floors, access routes, vehicles and storage conditions.
Containers and equipment