In today’s high-speed bakery, product and materials are
constantly being moved in and out of production. Pans with product may be
loaded into and unloaded from racks for proofing. Lids and pans must be stacked
and unstacked for storage when not in use. Finished goods may be placed into
baskets or trays and then stacked or loaded into shipping racks. Cased product
is typically palletized. All of these processes are highly repetitive, and
often require handling a heavy payload in an awkward position.