PRODUCTION TIME LOSS REDUCTION IN SAUCE PRODUCTION LINE BY LEAN SIX SIGMA APPROACH

5th International Conference on Manufacturing, Optimization, Industrial and Material Engineering

Ritprasertsri, Thitima^1 ; Chutima, Parames^1,2

Department of Industrial Engineering, Faculty of Engineering Chulalongkorn University, Bangkok

10330, Thailand^1

Regional Centre for Manufacturing Systems Engineering, Faculty of Engineering Chulalongkorn University, Bangkok

10330, Thailand^2

关键词: Cause-and-effect matrix;    Failure mode and effect analysis;    Five phase;    Increased productivity;    Lean Six Sigma;    Loss reduction;    Production line;    Production time;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/215/1/012008/pdf
DOI  :  10.1088/1757-899X/215/1/012008

来源: IOP

【 摘 要 】

In all industries, time losses, which are incurred in processing are very important. As a result, losses are incurred in productivity and cost. This research aimed to reduce lost time that occurs in sauce production line by using the lean six sigma approach. The main objective was to reduce the time for heating sauce which causes a lot of time lost in the production line which affects productivity. The methodology was comprised of the five-phase improvement model of Six Sigma. This approach begins with defining phase, measuring phase, analysing phase, improving phase and controlling phase. Cause-and-effect matrix and failure mode and effect analysis (FMEA) were adopted to screen the factors which affect production time loss. The results showed that the percentage of lost time from heating sauce reduced by 47.76%. This increased productivity to meet the plan.