DSV & Cargill
Harnessing the Power of Magaziner through VNA Automation
On the outskirts of Amsterdam, DSV and the agricultural giant Cargill have pioneered a logistics marvel: a high-tech warehouse dedicated to the delicate science of cocoa and chocolate storage. This facility isn’t just a storage box; it is a meticulously controlled environment designed to solve two of the industry's most persistent headaches—fire risk and product spoilage.
Cocoa powder is deceptively dangerous. While it seems inert, it is highly flammable; in bulk, it can smoulder for days, and traditional water-based sprinkler systems often cause more damage to the food-grade inventory than the fire itself.
To solve this, the DSV Cargill warehouse employs an Oxygen Reduction System, also known as a hypoxic environment. By injecting nitrogen into the atmosphere, the system reduces oxygen levels from the standard 21% to approximately 15–16%. At this concentration, the air remains safe for supervised human entry, but it becomes physically impossible for an open flame to ignite or for cocoa to smoulder.
Because the reduced-oxygen atmosphere is most effective when the warehouse remains sealed and undisturbed, DSV has largely removed humans from the "danger zone." The facility utilizes a fleet of AGVs and Very Narrow Aisle (VNA) forklifts.
• Precision: By using automated Magaziner VNA units the warehouse maximizes every square centimetre of vertical space. Traditional forklifts need wide berths to turn, but VNA trucks operate on a rail or wire-guidance system, allowing racks to be squeezed together for higher density.
• AGV Integration: These forklifts are fully autonomous. They receive instructions directly from the Warehouse Management System (WMS), navigating the dimmed, low-oxygen aisles with laser-guided precision. They can retrieve a pallet of cocoa butter or a "big-bag" of powder and deliver it to the loading docks without a single driver behind the wheel.
Beyond fire safety, the low-oxygen environment serves a secondary, "delicious" purpose: preservation. Oxygen is the enemy of fats and oils; it causes oxidation, which leads to tainted products. By limiting oxygen, Cargill ensures that the cocoa maintains its aromatic profile and nutritional value for much longer than in a standard warehouse.
Furthermore, the facility is a benchmark for sustainability. The Amsterdam site is often powered by renewable energy—including wind and solar—and the use of electric AGVs eliminates the exhaust fumes and carbon footprint associated with traditional combustion-engine forklifts.
The DSV Cargill warehouse in Amsterdam represents the future of food logistics. It is a place where chemistry, robotics, and safety intersect to protect one of the world's most beloved commodities all facilitated by Magaziner EK Series VNA trucks.
By engineering the very air they breathe, DSV has created a sanctuary for chocolate that is as efficient as it is secure.