Check tray layout, product requirements and delivery records together. Find whether losses arise from tray handling or waiting on your route.
For each shipment, record the lot, approved transport conditions, tray count, and dispatch and receipt times. At delivery, note crushing, sticking or leakage against consistent criteria. If a problem recurs, adjust shelf spacing or loading order first, then compare the result.
Get transport conditions for fresh dumplings and pasta from the producer or quality lead; do not assume one range fits every filled product.
Record tray height, shelf spacing and trays per container. At dispatch and receipt, use the same form for crushing, sticking, leakage and delivery time.
If losses cluster at one delivery, change loading or waiting practice first. Compare later lots using the same criteria and base equipment decisions on that evidence.
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