Wegmans Fresh Bread and Roll Scaling Area. Phase Review I. Erik Webster Kate Gleason Cecilia Enestrom Grant Garbach Andrew Tsai. Customer Needs Assessment. Project Timeline. DMAIC Strategy Define 12/1/2008 – 12/19/2008 Measure 12/15/2008 – 1/16/2009 Analyze 1/16/2009 – 2/20/2009
Phase Review I
Define 12/1/2008 – 12/19/2008
Measure 12/15/2008 – 1/16/2009
Analyze 1/16/2009 – 2/20/2009
Improve 2/20/2009 – 4/10/2009
Control 4/10/2009 – 5/15/2008
Back Scaling Area Bin Area
50 lb bags are taken from the back scaling area while the remainder of what is needed is measured in the bin area.
Bags are removed off the skids manually onto batch carts.
The 50 lb bags, the liquid barrels, and the mixed dry ingredient barrels are put onto a cart and ready to be moved to mixing.
Back Scaling Area Bin Area
Wegmans would like to move the bins to the back scaling area. This may involve the recommendation of getting rid of the bins altogether and implementing another system.
There are pounds of dry ingredient waste on the floor of the bin area.
Shape of scoop
Distance from bin to scale
The daily # of repetitions
No standard long term, short term storage ingredient barrels are put onto a cart and ready to be moved to mixing.
Not first in first out
No clear labeling on where ingredients are located
Scaling area location leads to unneeded walking (~ 31-39 steps)Existing Issues
Usage Rounded Up to Whole Pallet ingredient barrels are put onto a cart and ready to be moved to mixing.
Incoming Pallets ingredient barrels are put onto a cart and ready to be moved to mixing.
Lack of Labeling ingredient barrels are put onto a cart and ready to be moved to mixing.
What ingredient is it?
Create a long and short term storage
Standardize amount of ingredients in storage areas
Standardize location of ingredients in storage area
Place scaling area in the short term storage area
Summarized Injury Data for 2008
Mobility of weighting station
Floor layout, potential spacing for new equipments
Screen size and testing
Silo layout plan
Potential sift and screen equipments
Model 1: EQM-200/400 W
Model 2: EQM-W 400/800
The battery pack will last one shift.
Operator need to plug it in to recharge.
No immediate spacing next to the 2 mixers
No immediate spacing in the current scaling area
Will determine equipment size based on ingredient usage
Stone ground wheat will require screen size 10 or less
Flour already utilize the silos and passes through screen size 30
Screen size 10 can be used for all other ingredients
Obtain the new silo layout plan
One of the two new silo will be used for stone ground wheat
Currently it takes 8 operators approximately an hour to load the stone ground wheat into the mixer. The silo will help streamline the process as well as screen the ingredient.
304 Stainless Steel
Non-marking caster wheels
Continuous Ground welds
Large enough for two bags
Dump into scale bins
Size 10 mesh
Easy change screens
No painted surfaces
Minimal aggressive vibration
Reduce dust clouds
Eliminates breathing small particles