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Cold hard truth

Ice cream may be a treat, but handling it is a challenging process for producers and distributors. fee cream must be stored at 20 degrees below zero to retain optimum flavor and consistency. For warehouse workers, handling paper lists in such environments to check off orders is a challenge.

Ink pens freeze and pencils get brittle, making it difficult to make clear markings on order checklists. Keying in orders on a handheld device while wearing gloves is all but impossible.

Most electronic devices designed to scan barcodes haven't proven reliable in such situations. Nonetheless, Dreyer's Grand Ice Cream Inc.'s plant in Chicago was looking for a solution to these problems when it found ...

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