P09713 – FRESH BREAD AND ROLL SCALING ROOM

1. P09713 – FRESH BREAD AND ROLL SCALING ROOM Senior Design Winter 2008-2009

2. Team Introduction • Erik Webster, Industrial Engineer – Project Manager • Kate Gleason, Industrial Engineer – Technical Lead • Cecilia Enestrom, Industrial Engineer – Technical Lead • Andrew Tsai, Mechanical Engineer • Grant Garbach, Mechanical Engineer

3. Project Overview • Sponsored by Wegmans • Bakery Facility on Brooks Ave, Rochester New York • Process for scaling and mixing of dry ingredients for commercial bread and roll production • Three major project aspects: • Lean Process Improvements • Improved Layout Design for Inventory Management • Improved Ergonomics and Product Quality • Design of procedures and equipment for sifting and screening dry ingredients prior to mixing into the dough for the commercial bread and roll production line.

4. Status of Week 1 Deliverables • Customer Needs Assessment • Project Plan Elements • 1-page project summary • Work Breakdown Structure • 2-quarter schedule and milestones • Team Values and Norms

5. Key Challenges • Working around busy schedules • Customer availability is limited • Wegmans engineering resources are very limited • Justifying capital investments to Wegmans • Working with an existing production system that will be in continuous operation throughout the design and implementation phases of the project