Part3 Not getting full storage? The Mystery of Cold Storage

In Part 2, we sneaked into a refrigerated warehouse that holds about 500,000 household refrigerators to take a look inside the storage facilities.
In Part 3, we take a closer look at how products leave the distribution center! We take a closer look at the reasons why food distribution is stable throughout the year.

Part2 What's going on in a sub-zero warehouse⁉︎

In Part 1, we introduced what cold chain (cold logistics) is, in which products are transported from producers to consumers at low temperatures. What kind of efforts are being made at the forefront of cold chain logistics to keep the temperature low? In Part 2, we will take a look behind the scenes at a distribution center that handles both storage and transportation.

Our unique system is a great success! Shipping operations with no lost time

Goods brought into storage await delivery at the proper temperature.

The number of inventory in storage and the status of work at each site can be viewed in real time by the back office and on-site workers, as well as by shippers, via the Nichirei Logistics Group's proprietary cloud service, eLixxi.

Let's take a look at the movement of goods to and from the warehouse.
After receiving an order from a shipper, the back office at the Funabashi Logistics Center first makes arrangements for the delivery of the cargo.

How does the site work on the day of the event?
First, the worker in charge checks the products to be picked and their storage locations on a tablet. Then, the worker quickly picks the required number of items from the pallet containing the items.

A tag-like sticker attached to the receipt of goods is scanned with a tablet, and data such as the number of deliveries can be instantly cross-checked. This is a device to reduce human error.

Depending on the number of items, the picked items are wrapped in a film to prevent them from collapsing and then taken by elevator to the cargo handling area. They are then carried to the trucks already waiting.

Nakano works on the delivery of goods out of the warehouse with a tense look on his face.

Tokyo Nichirei Service
Deputy General Manager, Funabashi Office
(At the time of the interview in March 2024)

Takuya Nakano

Nakano

Numerous trucks bring goods out of the distribution center each day. In order not to keep the drivers waiting and not to spoil quality of the products, it is very important to set up work locations, berths, and personnel assignments. Smooth operations also help prevent temperature fluctuations in the products, so each and every worker is working with a keen awareness of time.

The trucks are thus loaded and depart for their next destination!

Through several distribution centers, such as the storage distribution center you saw this time and the transit distribution center that consolidates and sorts the food, the cold chain (low-temperature distribution) is connected to all parts of the country and food is delivered to you.

How to Survive the Surge of Material Volume?

As the temperature rises for the summer, we want to eat ice cream.
That product that has just started a new commercial.
The year-end and New Year's holidays and Bon holidays, when everyone gathers to enjoy a meal together.

Demand for food fluctuates greatly due to various factors such as weather, media, seasonal events, and market price hikes.
In line with this, the logistics center sees an increase in the amount of incoming and outgoing shipments.

How is it possible to smoothly receive and dispatch goods even when "surges in volume" arrive?

Sasaki, who is also in charge of overall management of the center, says,

Logistics Network
Deputy General Manager, Funabashi DC

Dai Sasaki

Sasaki

At our distribution centers, we strive for "total optimization," which is to store and dispatch goods efficiently while looking ahead and fully utilizing our facilities and functions.
　For example, we ask shippers to share their production plans with us in advance. We can only do this if we have a relationship of trust with our shippers.
In addition, we set aside time each week for key members of the field and back office to get together. This is an important time for us to share the future forecast of incoming and outgoing shipments, precautions, and other information. We strive to ensure smooth daily warehouse operations while also taking into consideration the medium- to long-term outlook.

Hagiwara and Nakano, who coordinate on-site operations and work hard to control the volume of goods, say, "The smooth coordination of information within the center is one of our strength."

Tokyo Nichirei Service
Funabashi Office General Manager

Masayoshi Hagiwara

Hagiwara

When deciding where to store products, if there is a better location, the members of the site discuss it and decide where to place the products. In particular, in response to "surges in volume," we try to anticipate ahead of time and make adjustments to the amount of merchandise stored in storage and the locations where it is stored as early as possible.

Nakano

However, it is precisely because communication between on-site workers is the foundation of our operations that we are able to operate our storage facilities more efficiently and achieve "overall optimization.

We are able to cope with "surges of volume" through the accumulation of such "overall optimization" and meticulous communication at each location.

It may not be easy to see the people who support the cold chain (low-temperature logistics). However, they are the behind-the-scenes players who support the safety and security of your dining experience.

For example, when you pick up food at the supermarket and when you eat at a restaurant,

You may want to think about how the food you eat came to be in the first place.
It might be a good idea to think about it.

Part1 What does it mean to keep cooling "all the time"?

Foods from all over the country and the world can be found in your neighborhood supermarket.... We are able to eat a variety of foods in a delicious and safe manner.... Did you know that what supports our food is "the steady effort to carry it while keeping it cool"?

Part2 What's going on in a sub-zero warehouse⁉︎

Part1 What does it mean to keep cooling "all the time"?

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