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Wegmans 2009-2010 Projects

Matt Syska, Industrial & Systems Engineering Andreana Crance, Industrial & Systems Engineering. Wegmans 2009-2010 Projects. Wegmans would like to sponsor 4 projects for AY2009-2010

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Wegmans 2009-2010 Projects

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  1. Matt Syska, Industrial & Systems EngineeringAndreana Crance, Industrial & Systems Engineering Wegmans 2009-2010 Projects

  2. Wegmans would like to sponsor 4 projects for AY2009-2010 Project readiness packages have been completed for Cheesecake Pan Process Improvement and Ergonomics and Design of Tumbler Transport Wegmans 2009-2010 Project Down-Select

  3. Matt Syska, Industrial & Systems Engineering DPM Final Project PresentationP10711 – Wegmans - Ergonomics and Design of Tumbler Transport

  4. Project Name • Wegmans - Ergonomics and Design of Tumbler Transport • Project Number • P10711 • Project Family • R09170 • Track • Modern Food Processing and Bakery Technology for Lean Production Systems • Start Term • 2009-1 • End Term • 2009-2 • Faculty Guide • Dr. John Kaemmerlen (ISE) • Technical Lead • Phil Bryan • Primary Customer • Wegmans Culinary Innovation Center, Scott Young Project information

  5. Product Description /Project Overview The aim of this project is to improve the meat marinade tumbler transport in the Wegmans Culinary Innovation Center. Currently, meat is marinated in 2000 lb. capacity tumblers, dumped into 300-600 lb capacity vats, and then transferred into a vacuum pack machine. The current process suffers from many efficiency and ergonomic issues. The overall outcome of the project is to identify and implement process improvements in order to increase efficiency and safety of the workers. Key Business Goals/Project Deliverables The primary business goals of this process change is to: • Create standard work processes for meat tumbler transport • Utilize workers’ time in a more efficient way • Improve overall efficiency of facility in order to make a greater profit • Improve safety conditions for all workers Primary Market /Project Opportunities Wegmans Culinary Innovation Center in Rochester, NY Secondary Market /Project Opportunities Similar Wegmans production facilities Stakeholders Wegmans Culinary Innovation Center in Rochester, NY Scott Young and Wegmans’ engineering group Culinary Innovation Center workers whom are effected by the changes Wegmans Distribution Center Community Community that purchases the products Mission Statement

  6. $36 million 53,000 sq. ft. addition to meat shipping facility.* Opened early 2009. Central kitchen for Wegman’s in-house brands of soups, sauces, and raw materials used for fresh prepared food. Pre-packaged marinated meat is processed here. Wegmans Culinary Innovation Center *http://www.democratandchronicle.com/article/20090313/BUSINESS/903130318/1001

  7. Current Process Image Sources:http://www.democratandchronicle.com/apps/pbcs.dll/gallery?Site=A2&Date=20090312&Category=multimedia03&ArtNo=903120804&Ref=PH&Params=Itemnr=1 http://www.mpbs.com/resources/contentfiles/mpbs/catalog/products/stainless-steel-mobil-poultry-table/image/10399%20(W).jpg http://www.vacuums365.com/uploaded_images/vacuum-packaging-machine-717063.jpg

  8. Affinity Diagram –Raw data from Customers and Stakeholders

  9. Objective Tree – Why Does the Customer Need this Product?

  10. Function Tree –What does this product need to do?

  11. House of Quality

  12. Target Specifications

  13. Staffing Requirements

  14. All work to be completed by students in this track is expected to be released to the public domain. Students, Faculty, Staff, and other participants in the project will be expected to release rights to their designs, documents, drawings, etc., to the public domain, so that others may freely build upon the results and findings without constraint. Some Wegmans data used in the project may be proprietary information that cannot be release in the public domain. Intellectual Property Considerations

  15. Preliminary Work Breakdown Structure

  16. Required Resources

  17. Risk Assessment

  18. Questions?

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