Coop Bakery - logistics and process planning including logistics center
Coop is one of Switzerland’s largest retail companies. IE Food planned and delivered a new large-scale bakery with an integrated logistics centre in Schafisheim – meeting the highest hygiene standards and enabling connected operations processes for maximum efficiency.
Logistics and process planning including logistics center
Project
Planning and execution of a large-scale bakery with an integrated logistics centre, including the execution of a logistics concept for automated operations and process flows.
Client
Coop bakery, Schafisheim
Key Data
Working Together for Project Success
Services provided by IE Group
- 5 years from analysing operations processes to completion of the new industrial building
- Flexibly scalable production capacity thanks to reserved space for future expansion
- Reduced construction costs through intelligent use of space
- Optimal process planning to comply with the strictest requirements at the highest hygiene level
- Connected operations processes for greater efficiency in food production
- Verticalisation of the site layout to minimise distances for material and personnel flows
Challenges & Solutions
Limited space and high volumes
Logistical connectivity
Environmentally friendly production
The Project in Detail
Coop is one of Switzerland’s largest retail and wholesale companies, supplying numerous stores with food and consumer goods. The new site in Schafisheim was to include a large-scale bakery with an integrated logistics centre, supplying around 360 retail locations in Switzerland with fresh baked goods. In addition, all Coop stores in Switzerland are supplied with frozen semi-finished products.
As general planner, IE Food developed a multifunctional and automated plant concept. The logistics and operations processes were redesigned to make them significantly more efficient and to reliably meet the ambitious targets in food production.
The Challenge
To handle the planned volume of more than 60,000 tonnes of baked goods per year, traditional planning approaches would not have been sufficient – and the site was far too constrained. This required extensive industry expertise and strong capabilities in production hygiene.
Efficient solutions were needed to connect the bakery logistically to the regional distribution centre, the national frozen warehouse and the empties centre within the same industrial building. However, expanding the footprint was not an option, as there was insufficient industrial land available at this location. In addition, great emphasis was placed on ensuring the most environmentally friendly food production possible.
Key Success Factors
Based on an analysis of the existing operations, the production and logistics processes were redesigned and optimally aligned. To keep routes for material and personnel flows short, the different functional areas were reorganised and the site layout was planned as compactly as possible.
To keep growth options open, space reserves were incorporated from the outset – including the consistent integration of energy and utilities supply as well as material logistics. Optimal process planning and connected operations significantly increased the profitability of the food manufacturer, as time is a decisive factor in the industrial production of various semi-finished and raw products.
Deepen Your Knowledge
Discover further details in our Project Insight.