P13711: Wegmans Dough Mixing Process Improvement
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Project Review

Through MSD II the team emulated the actions that would be recorded and presented by the devices once installed. In summary, doughs were dumped in the hopper directly on top of one another to eliminate the intentional belt starvation for QA tagging. This resulted in significant batch cycle time reductions as displayed in the figure below.

Pre-device test time between batches in hopper cycle times

Pre-device test time between batches in hopper cycle times

Best Practices/Operating Procedure

The following provides a brief summary of the detailed recommendations that have been reported within previous and subsequent items. A by-product document, "Job Aids", exists internally to Wegmans to provide operators detailed best practices and operating procedures. The previously existing Job Aids will need to be revised to include the documentation and device operations once implemented. Also, new standard work studies should be conducted to reflect the new QA tagging process, QA 'failed product' pull process, and new mixing times (with gap removal).

Best Practices/Best Operating Summary for frozen spiral products

Best Practices/Best Operating Summary for frozen spiral products