Dimensionado de armazem

Boxes

Storage and Maintenance

Professor Xavier Gavaldà

Made by:
Jorge Silva
José Queiroga

Index

Introduction 3 Problem Description 4 Stock and Storage System Analysis 5 Shelves Layout 5 Analysis of Movements 10 Analysis of the Number of Rolls and Dock berths 10 Áreas de Entrada e Saída 11 Warehouse Layout 12

Introduction

In the Storage and Maintenance subject, it was given us the task to draw a warehouse layout, with capacity to store three types of food, with distinct storing requirements.
With this work we hope to improve our knowledge in storing subjects, and gain a better perception with the difficulties that will be ahead of us in the real life, regarding this king of problems.

Problem Description We have a food warehouse. The food is divided in three categories: frozen, fresh and dried food. All the categories of products possess two different types of boxes that they differ in its height. Inside of these categories diverse references of products exist that can according to be divided in two classrooms of rotation law of Pareto, that is, 20% of the references correspond 80% of the sales. We will now go to describe the respective characteristics of the categories being as the flow amounts, stocks, type of storage and restrictions of storage. In first place we have the frozen ones, these have to be conserved in temperatures between -30ºC and -20ºC during all the processes that they will suffer inside the warehouse (cold chain), this imply, as it was to predict, an increase of storage costs. In this category we have 1200 references with a flow of 24000 boxes per day, as much of entrance as of exit. The storage possess the capacity of supplying of 6 days (number of days that we have products enough to satisfy the demand). In second place come the fresh ones, these have to be conserved in temperatures between 0ºC and 6ºC. In this category exists 3000 references with a flow of 92000 boxes per day, as much of