From warehouse to refrigerator in one week
October 22, 2011 - MMH Editorial
As it is made, cheese requires very specific storage temperatures at various stages of its aging process. One cheese maker set out to retrofit an existing third-party logistics provider (3PL) warehouse space with three distinct temperature zones for storage of its product.
Using a flexible alternative to a permanent wall, the 3PL was able to break the existing 160,000-square-foot space into three different areas of use in a matter of days for one of the world’s largest food companies.
The three zones are maintained at 36 degrees Fahrenheit, 57 degrees Fahrenheit, and ambient. In addition, the flexible panels offered the cheese maker excellent thermal performance in its operations.
Installation of the walls required minimal manpower and equipment. An added benefit of the flexible wall system is that it can be reconfigured just as easily as business conditions dictate.
The flexible wall provider’s team of engineers, production staff, and installers worked together to design and install the project to meet the client’s aggressive timetable.
Within seven working days from the time the product arrived, through installation and inspection—this warehouse space was accepting product and generating revenue.
More Storage coverage.
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