P12713: Wegmans Parbake Rounding Ergonomics
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Project Summary Project Information

Updated project description: Project Readiness Package.

Project Background

A large variety of processes occur in the Wegmans bakery. The manual process of Parbake rounding has been determined to be an ergonomically challenging job. When the raw dough comes down a conveyor to the employee, he or she has to grab the dough, cup their hands around it, and move their hands and arms in a circular motion to achieve a smooth round ball of dough. This overly manual task has the potential to be improved greatly by our RIT Senior Design team.

Problem Statement

Improve the Wegmans parbake line by reducing ergonomic injuries that may occur and improving the quality of the final product while maintaining production efficiency.

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Project Name
Wegmans Parbake Rounding Ergonomics
Project Number
P12713
Project Family
Process Improvement
Start Term
2011-2
End Term
2011-3
Faculty Guide
John Kaemmerlen
jxkpdm@rit.edu
Primary Customers
Jamie Rothfuss
Jamie.rothfuss@wegmans.com
Mike Least
Mike.least@wegmans.com
Sponsor (financial support)
Wegman's Food Markets, Inc.
www.wegmans.com

Team Members

Left to Right: Mike, Brandon, Adam, Conrad

Left to Right: Mike, Brandon, Adam, Conrad

Member Role Contact
Brandon Bova Industrial Engineer brandon.bova@gmail.com
Conrad Kloc Industrial Engineer cjk1815@rit.edu
Michael Marsillo Mechanical Engineer mam2065@rit.edu
Adam Hugunine Mechanical Engineer ajh4557@rit.edu

Table of Contents

MSD I MSD II

Photo Gallery

Planning & Execution

Systems Design

Detailed Design

Project Review

Photo Gallery

Planning & Execution

Build, Test, Document

Project Review

Final Presentation

Technical Paper

Poster

Acknowledgements

Questions? Comments? Concerns? Please contact Adam Hugunine

More coming soon!