WEGMANS MEAT TUMBLER PROCESS IMPROVEMENT
Project Summary | Project Information |
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The aim of this project is to improve the meat marinade tumbler transport in the Wegmans Culinary Innovation Center. Currently, meat is marinated in 2000 lb. capacity tumblers, dumped into 300-600 lb capacity vats, and then transferred into a vacuum pack machine. The current process suffers from many efficiency and ergonomic issues. The overall outcome of the project is to identify and implement process improvements in order to increase efficiency and safety of the workers.
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DPM Documents
DPM | Planning | Concept Level Design |
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MSD Week 1
Final Intellectual Property Considerations
Final Work Breakdown Structure
MSD Week 2
Wegmans Culinary Center Tour Notes
MSD Week 3
MSD Week 4
Establish Target Specifications
MSD Week 5
System Level Design Review Notes
P10711 System Level Design Review.pdf
MSD Week 6
System Level Team Design Review & Decisions
MSD Week 7
Project Break-Down by Team Members
VEMAG Retrofit Idea Generation
Initial Ergonomic Assessment.xls
MSD Week 8
MSD Week 9
P10711 Detailed Design Review.pdf
MSD Week 10
MSD2 Week 0
MSD2 Week 1
MSD2 Week 2
MSD2 Week 3
MSD2 Week 4
MSD2 Week 5
MSD2 Week 6
MSD2 Week 7-10 : Final Documents
Self Assessment vs Norms and Values
Project 4 - Column Dumper Final
Related Wegmans Senior Design Projects
Past Projects | Current Projects | Other Future Projects |
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