How To Design Food Production Line Balancing
How To Improve Process or Reduce Costs in the Food Industry – LEAN Manufacturing Case Study Analysis
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Case Study Analysis – Food Industry: Cream Cake Manufacture
Many companies, in order to improve output will put more & more people on a production line… However; Time and Motion Studies and Line-Balancing, will bring higher production & productivity without increasing manning costs…
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PROJECT WORK DONE:
- Time and Motion Study and LEAN Line Balancing
- Takt Time and Targets cementing the new improvements
- Standard Work Procedures cementing “Best Practice Methods”
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PRODUCTION PACKING LINE – Previous State:
- Production lines are running 40hrs/wk – 52 wks/yr…
- The company running 3 production lines
- People per line = 12. ( total 36 people )
- Operators are working around 70% efficiency
- Lines producing around 1260 per hour ( total 3780 )
Also with the way the line is run much of the product ends up on the floor.
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PRODUCTION PACKING LINE – Future State:
- Apply a Time and Motion Study
- Apply Flow-Line-Balancing Takt Times
- Lets now operate and run 4 production lines
- People per line = 8 + runner = 9 ( total 36 )
- Operators now working at around 90%
- Lines now producing 1800 per hour ( total 7200 )
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FINANCIAL BENEFITS:
Production could be doubled ( from 3780 to 7200 ) at NO Extra Cost
This Project Could Realise An Extra Sales Value circa £2.0M per annum
Experience doesn’t just come from working in the food industry but from working in many different sectors…
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We Help People Identify Opportunities for Improving Business and Implement Change
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Atherton Management Services Ltd
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Please Contact Us, We Are Happy To Help:
We’ve generated for our clients between £50k and £2.0M per project
For over 30 years we’ve designed and implemented “Business Improvement” Projects.
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Return On Investment; Client savings compared against contractor costs. Recent average circa R.O.I. 13 / 1
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