
Begin with tray or product movement, loading, staging, and access rather than tray count, size, or rack dimensions.
- Product context
- Describe bakery products handled.
- Tray context
- Record the interface qualitatively.
- Origin workflow
- Identify where loads arrive from.
- Destination workflow
- Identify staging or next operation.
- Loading sequence
- Map how items enter.
- Unloading sequence
- Map how items leave.
- Access rhythm
- Describe routine and peak use.
- Cleaning workflow
- Map rack and surrounding cleaning.










