Abstract
Abstract Nowadays, companies are more and more attracted and interested by the possibility of automating processes which can be easily carried out by devices or machines instead of employees, allowing saving in costs, higher productivity and flexibility. Among the most spread ways of automating processes, more precisely in this specific case the flow of materials, the Automated Guided Vehicles (AGVs) stand out. But the main question that everyone asks is the following: is it convenient or not? In this paper, the answer is provided for a company operating in the food context, which intends to automate the transport of raw ingredients from the kitchens where they are produced and prepared to the filling lines; to this end, an economic feasibility study is carried out, taking into account three different levels of automation for three different lines. Results from all the three scenarios demonstrate the convenience in terms of achievable revenues, saved hours and manpower, and will support the management in their operational decisions.
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