1. CHEESECAKE DEPANNING Zach Alsheimer Garth Sinclair Matt Gundrum Casey Bauman

2. OVERVIEW Why We’re HereWhat We Have Tried Results What We LearnedIf We Had More Time…

3. WHY WE’RE HERE Current State Cheesecakes are heated in a pizza oven Employees slam pans onto metal table until cheesecake falls out Ergonomic concerns, defects, damage to pans, time consuming Ideal State Ergonomically friendly process Maintain current rate of production Reduces damage to pans and cheesecake Constraints Food safety and quality standards Solution must not be cost intensive No change in presentation of final product

4. WHAT WE HAVE TRIED Tool assisted- used both a mallet to tap on the bottom of the pan and a spatula on the sides to see effects 1 degree pan- ran a trial in which entire process was the same, just used a pan with a 1 degree angle to see effects Grease manipulation- ran pans through the greaser multiple times to see if amount of grease cause significant changes Gravity Test- ran pans through the pizza oven upside down to test if gravity had any effects Pizza oven manipulation- ran cheesecakes through the pizza oven at different temperatures and durations Aluminum foil and parchment paper- inserted pre cut foil and paper into pans both before and after greaser to see depanning effects Initial Testing

5. WHAT WE HAVE TRIED Stainless Steel Inserts created using RIT machine shop Inserts meshed well with cheesecake crumb and spinner head Grease formed under insert instead of laying on top Crust stuck to inserts and therefore could not be easily removed Inserts Aluminum inserts were created using the same sizing dimensions Inserts were much thinner and lighter than previous stainless steel inserts, still worked with spinner Cheesecakes didn’t come out as easily, inserts seemed to get caught in the pan coming out Inserts peeled off of crust without issues, however grease still pooled underneath the insert

6. WHAT WE HAVE TRIED Tested idea using buckets filled with warm water, placing pans in water at times increasing by 10 seconds Testing occurred separately from regular line; cheesecakes were not being depanned at that time Best times & temperatures seemed to be 30-40 seconds and 100F based on number of bangs and operators reactions Tested on a larger scale running 15-20 minutes to greater understand line side capabilities and shortcomings Based upon trial operators said they noticed no difference, several cheesecakes were scrapped due to water inside pans Although the idea could be further pursued, the team suggests believes there are more difficulties with this idea than possible savings Water Bath

7. WHAT WE HAVE TRIED Recyclable Tins

8. WHAT WE HAVE TRIED Recyclable Tins

9. RESULTS Reqt #Importance Engr. Requirement (metric)Unit of MeasureMarginal ValueAchieved (Y/N) 13Add zero ingredientsN/ANo change 29~100% quality approval from customersPercent~95% 39Number of defectsDefects=Current 49Maintain cycle timeSeconds=Current 59Number of injuriesInjuries0 63Follow heating/cooling periods, proper bake timesN/A 73Bid positions vs general help positionsN/A 81Zero change to water requirementsOuncesNo change 91Static dimensionsInches~Current 103Low cost materialsDollarsTBD 111Don't exceed current number of cyclesCyclesCurrent Achieved Challenging Not Achieved

10. RESULTS (Not Achieved) ~100% quality approval from customers Damage to the crust and cake was observed in several tests (Tool Assisted, Water Bath, Grease & Inserts) Low cost materials Investments or an increase in labor costs that would not result in savings would be required (Inserts, Disposable Tin, & Water Bath)

11. RESULTS (Challenging) Number of defects The number of slams resulting in dents was not decreased in all cases (Gravity, Tool Assisted, & Pizza Oven Manipulation) Maintain cycle (depanning) time Additional steps sometimes increased the cycle time (Inserts, Grease, Gravity, & Water Bath)

12. Results (Continued)

13. WHAT WE LEARNED Do Over? 1 semester cut off for zero-cost solutions Additional team members for more testing opportunities Improved communication earlier in the journey Time Constraints RIT Machine shop was not always reliable SS inserts were machined in 2 days – Al inserts took 2 weeks MSD Program Certain deliverables did not pertain to our project Presented on information our customer did not need

14. IF WE HAD MORE TIME Mechanical Assist Advanced Automation

15. SUMMARY Why We’re HereWhat We Have Tried ResultsWhat We Learned If We Had More Time…

16. QUESTIONS