1 / 9

P09713 – FRESH BREAD AND ROLL SCALING ROOM Customer Needs and Product Specifications

P09713 – FRESH BREAD AND ROLL SCALING ROOM Customer Needs and Product Specifications. Senior Design I: Winter 2008-2009 Cecilia Enestrom, Kate Gleason, Erik Webster, Grant Garbach, Andrew Tsai. Customer Needs: Area Layout. Long-term storage area Short-term storage area

kapila
Download Presentation

P09713 – FRESH BREAD AND ROLL SCALING ROOM Customer Needs and Product Specifications

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. P09713 – FRESH BREAD AND ROLL SCALING ROOMCustomer Needs and Product Specifications Senior Design I: Winter 2008-2009 Cecilia Enestrom, Kate Gleason, Erik Webster, Grant Garbach, Andrew Tsai

  2. Customer Needs: Area Layout • Long-term storage area • Short-term storage area • Reduce operator travel distance by combining the short-term storage and scaling locations • Document and implement the improved layout

  3. Customer Needs: Process Improvement • Gain a firm understanding of the current process through value stream mapping • Reduce overall process cycle time • Eliminate double handling of materials • Combine the initial and final scaling operation • Determine and reduce current shrink • Determine future state value stream map and inventory management plan based on the improved layout design • Implement a Lean initiative for future improvement

  4. Customer Needs: Ergonomics • Work with and assist the existing Wegmans ergonomics team • Ergonomics evaluation of the current process • Eliminate the need to manually lift and manipulate 50-lb bags of dry ingredients and scaling buckets • Create documentation outlining acceptable work procedures • Implement solutions

  5. Customer Needs: Equipment • Equipment for sifting and screening dry ingredients • Research and design the necessary equipment • Improve product quality while maintaining the current process time and ergonomics • Properly document all equipment specifications and procedures • Implement the equipment

  6. Specifications: Area Layout • Volume of short-term storage area (ft3) • Volume of long-term storage area (ft3) • Transport distance from short term storage to the scaling area (ft) • Transport distance from long-term storage to short-term storage (ft)

  7. Specifications: Process Improvements • Process Cycle Time (minutes) • Process Steps (count/cycle) • Shrink (material loss from process start to process end in lbs)

  8. Specifications: Ergonomics • Manual lifting and manipulating of scaling buckets per shift • Manual lifting and manipulating of ingredient bags per shift • Noise exposure per shift • Reported safety incidents and injuries (count/year translated to $$)

  9. Specifications: Equipment • Product quality by defective batches (count/time) • Composed of a non-contaminating material such as stainless steal or nylon • Must follow FDA Regulations • Process time (minutes)

More Related