Page 39 - Food&Drink Magazine May 2022

“The new systems reduce foot traffic in the warehouse, reduce workplace injuries and allow the trucks to collect and depart with deliveries faster.”
Arnott’s has commissioned a leading goods-to-person technology that brings the product to the picker for small-volume local customers.
There are also clearly demarcated areas to accommodate the range of biscuits Arnott’s makes.
“There is a combination of temperature and ambient storage space, and we have built a special chamber that super glosses chocolate for our export markets. It is a unique process that prolongs shelf life,” Lloyd Jones says.
The group are using AGVs in the palletising area, and pallets are delivered to outfeed in the order in which they are going to be loaded on to trucks.
“This system places pallets in
the right location to ensure compliant weight distribution,” Lloyd Jones explains.
“The new systems also maximise ergonomics and allow for speedier collection and departure for our logistics partners.”
Efficiencies from the build are still unfolding, with the Group currently developing its solar plan for all of its manufacturing sites.
Meanwhile, truck movements have been reduced by
MAIN: Arnott’s expanded warehouse can house 28,000 pallets with a 35-metre- tall, fully automated highbay warehouse.
LEFT: Automation and robotics are delivering 50 per cent time savings.
FAR LEFT: The build has enabled speedier collection and departure.
eliminated the need to move products from Huntingwood to other storage locations, and the smart technology used in its pallet loading upgrade also reduces the number of trips being made.
Arnott’s has been making much loved biscuits in Australia for more than 150 years, and from its Huntingwood bakery since 1997. This latest investment will keep the ovens on, and the biscuits on the shelf. ✷
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