Current State
Following a site diagnostic event and discussion around process and people improvement it was decided that a robust data collection system be developed to enable the Senior Management team to fully understand the key areas of opportunity.
Supported a workshop where the OEE measure be could be developed, highlighting all Availability, Performance and Quality Losses.
The base line OEE prior to the Kaizen workshop was calculated at 45%.
Improvement
Completed Activity
- Introduction of SMED / Rapid changeover methods on High Care Pack Lines.
- Improved Oven utilisation by challenging temperature profile paradigms.
- Dedication of assets in Production & Chilling to Green / Red stream to improve utilisation.
- Standardisation of shift start-up disciplines in High Care Pack.
- Team flexibility increased to enable bottleneck assets to run through tea breaks.
Business Benefit
Related Projects
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Food & DrinkSMED and 5S Within Food and Drink Sector
