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Cost and Cycle Time Reduction by Lean Management for Bakery Business
Oleh:
Sanguanwongs, Chatchai
;
Kaewnin, Pathompong
Jenis:
Article from Proceeding
Dalam koleksi:
12th ANQ Congress in Singapore, 5-8 Agustus 2014
,
page 1-12.
Topik:
Frozen Bakery/ Lean Concept / Sheeing and Folding / Cycle Time Management / Non Value Activities
Fulltext:
BP2-2.3-P0209.pdf
(1.89MB)
Isi artikel
CPRAM Co,.Ltd. is production leader for bakery product in Thailand. Our company have important high potential product segment that is Frozen Bakery for new market. In the present, Frozen product line still setup production line and just reach in market only one year so our company have some problems that have to be improved such as quality of product, cost management, production cycle time management and efficiency of delivery. CPRAM Co,.Ltd. apply the Lean concept in order to improve process of Frozen Bakery production line. Before improvement, we found that we have defect rate in make up and arrange process 2 precentage and reject rate in finshed product 0.12 percentage. The root cause of problem can be identified that have overweight carry process for work in process , Sheeting/Folding process have over inventory because Mixing process has over speed, production layout is not appropriate so operator have over transportation, over batch size and capacity lower than customer expectation. Our company bring to the solution on lean concept such as Min-Max Supermarket, Right Size Machine, Kaizen for defect and loss reducing, Re-Lay Out, MTM-2, Poka-Yoke and problems solving. We analyze the root cause and execute 11 projects. When, we integrate all projects, we can reduce the Cycle Time from 1 to 6 as before, reduce the operator 50%, increase maximum capacity 200% and have cost saving Value 21 million baht. In this research, improvement concept consist of eliminating for Non Value Activities, producing for quality in every process, reducing inspection process, preparing for Line Blancing and using the Pull System
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