The reorganization of the line layout
Posted: Sat Dec 28, 2024 9:01 am
By analyzing the line capacity and waiting times, a line balancing solution was implemented that aligned with the strategy of reducing labor costs without compromising quality or productivity. and elimination of redundant steps reduced the number of operators to just four, maintaining productivity without increasing operational costs. Increase in production yield Through a bottleneck analysis, the team focused on optimizing the performance of one of the production lines.
After identifying that the pressing machine was the main bottleneck, list of russia cell phone numbers the team worked with the engineering team to redirect the production circuit, increasing yield and reducing costs. The teams adjusted the settings of the dispensing machine, and constant weight monitoring improved dosing accuracy, effectively eliminating waste. Reducing waste and improving the accuracy of measuring ingredients During the observation of the production line, it was identified that the accuracy of ingredient measurement was compromised, leading to inconsistencies in the final product weight.
A stricter weight control system was implemented to ensure the minimum weight was reached without excesses, reducing chocolate waste and optimizing the process. Reducing liquid material waste As part of the process of analyzing the transfer of liquid flavors using the A3 method, a waste issue was identified due to material spillages. The engineering team was brought in to develop a simple yet effective solution: a reusable funnel made from materials already available in the factory workshop.
After identifying that the pressing machine was the main bottleneck, list of russia cell phone numbers the team worked with the engineering team to redirect the production circuit, increasing yield and reducing costs. The teams adjusted the settings of the dispensing machine, and constant weight monitoring improved dosing accuracy, effectively eliminating waste. Reducing waste and improving the accuracy of measuring ingredients During the observation of the production line, it was identified that the accuracy of ingredient measurement was compromised, leading to inconsistencies in the final product weight.
A stricter weight control system was implemented to ensure the minimum weight was reached without excesses, reducing chocolate waste and optimizing the process. Reducing liquid material waste As part of the process of analyzing the transfer of liquid flavors using the A3 method, a waste issue was identified due to material spillages. The engineering team was brought in to develop a simple yet effective solution: a reusable funnel made from materials already available in the factory workshop.