IEs Cecilia Enestrom Kate Gleason Erik Webster Bake

IE’s: Cecilia Enestrom Kate Gleason Erik Webster Bake Shop Fresh Bread & Roll Scaling Room Sponsors: Advisors: Scott Young Mike Least John Kaemmerlen Phil Bryan P 09713 Spring 2009 ME’s: Grant Garbach Andrew Tsai Mission Statement: To reduce the process time for measuring dry ingredients for the Wegmans Bake Shop fresh bread and roll scaling workers and explore options for sifting and screening dry ingredients. Motivation: - Primary scaling employee working 10 -12 hour shifts - Relocate bin area into short term storage area to decrease walking time for employees Bin area Background: - Short-term storage area used for staging 50 lb bags of ingredients on carts before mixing - Bin area used for measuring additional amounts of ingredients needed for mixing Ex: If mixing calls for 265 lbs of a certain ingredient, 5 50 lb bags are staged on carts, then 15 lb of that ingredient is measured at bin area and staged on the same cart. -Scaling workers wasting ~1 hour walking between short-term storage area and bin area -Moving bin area into the short-term storage area creates the need for a standardized replenishment system Short-term storage area Additional Information: More information can be found at https: //edge. rit. edu/content/P 09713/public/Home Major deliverable was to move bin area into the short term storage area. New Layout and Replenishment Time Every day, a fork truck driver replenishes the short-term storage area. The distance from Long-term to short-term storage is about 378 ft and a round trip takes ~ 10 min. It was important to be able to estimate how much time replenishment would take each day. A simulation using ingredient consumption during a 22 -day period produced these results: It also provided better insight into the new layout by indicating which ingredients were used in low, medium, and high volumes. Kanban System Sifting & Screening Equipment Conclusion A simple visual system was implemented to communicate to the fork truck driver which ingredients needed replenishment. Company: SWECO Model Number: MX 48 S 88 Process: 1. Pallet goes below the kanban line. 2. Ingredient kanban card is taken to the kanban post. 3. Fork truck driver picks up the kanban cards the following day. 4. Fork truck driver replenishes respective ingredients. Relocating the bin area creates the additional customer need of addressing the air quality of the short term storage area. Several options were explored and the results are expressed in the following table. This chart shows the results of the NIOSH lifting assessment for lifting scaling buckets onto the shelved carts. Air Handling Equipment Special thanks to the • Wegmans Staff including: • Chris Isaacson • Karen Mulcahy • Terry • Edgar • Paul • Jeff Gambrill from Aloi • Jon Ansley from Boutell Therefore, it was recommended that employees not lift the scaling buckets in excess of 30 lbs higher than the 2 nd shelf.