2000:

CSB-System AG (Geilenkirchen) and Fleischhof RASTING AG (Meckenheim):

The logistics of store processing in an enterprise are essentially divided into internal and external logistics – in the case of RASTING in the distribution logistics. The CSB software solution practised very successfully by RASTING creates an automated basis for solving two sets of problems. The picking and the vehicle fleet control are now handled automatically and without paperwork, leading to considerable potential for rationalisation and hence competitive advantages.

RASTING supplies between 600 and 1000 customers with meat and sausage products every day. The order processing using Electronic Data Interchange (EDI) relieves the sales department of the routine work as it does away with the need to accept orders by telephone and enter the order data on screen. The time saved can be used for active selling and marketing work. The incoming orders are passed on directly to a tour optimising program that gives the delivery vehicles optimal route planning.

Order picking in the meat and sausage store is carried out with manual radio-controlled equipment. The use of the radio scanning solution in conjunction with an automatic conveyor system has increased the per capita performance of the pickers by more than 30 percent. It was possible to reduce the error quota in order picking and loading to 0.001 percent as the staff are guided by the software program’s control instruments and constantly monitored. On return of the delivery vehicles to head office, their data are transmitted to corresponding tour evaluation modules. This ensures uninterrupted monitoring of logistics from picking right through to delivery.

VEMAG Maschinen- und Anlagenbau GmbH (Verden/Aller):

With a successful combination of stuffer and mincer, VEMAG Maschinen- und Anlagenbau GmbH from Verden has joined together two closely related operations in a single item of equipment. The combined unit has proved particularly suitable in practice especially for warm meat processing in the production of raw sausages, cooked sausages and sausages made from cooked meat. According to the jury, the stuffing/mincing technology represents a revolutionary, well proven and trail-blazing new development in the meat industry and meat engineering. It has brought about a fundamental change in machine manufacture as well as in production methods in meat processing establishments. The use of stuffing mincers turns mincing, cutting, mixing and stuffing into a single process stage. This means not only savings in time, but also savings in costs, as transport and down times between the normally individual operations become past history. Only very slight increases in temperature result and these have a very positive influence on the quality of the meat products produced. The products have a very clearly structured slicing face with distinctly improved colouring and colour stability, much appreciated by consumers.