1. P09712 Commercial Roll Line Shrink Reduction
Levi Stuck
Evan DeCotis
Cinthia Sanchez
Joseph Fitzery
Ryan Dennison
P09712 Commercial Roll Line Shrink Reduction

2. Technical Review Agenda
Meeting Purpose
Address any issues that feel soft or unsure in our project so we can proceed with confidence
Materials to be Reviewed
Risks and Concerns, Current State Value Stream Map, Ranked Areas of Analysis and Defects (Data Collection) and Defect Sources
Meeting Date
January 16th, 2009
Meeting Location
RIT Campus, Kate Gleason College of Engineering Building 09, Room 4435
Time: 3:30pm to 5pm
Team Expectations for Design Review
3 minutes
Project Background
15 minutes
Project Risks and Concerns
20 minutes
Design Implementation
Defects and Sources of Defects
Impact of Possible Changes

3. Our Expectations from this Design Review are to talk about…
Risks
Address and resolve
Implementation
Probability
On-going
Acceptable for Senior Design
Defects and Sources
How can we improve our data collection
Impact
Other rolls
New buildings
New ideas

4. Background Information
Project will resolve issues in producing hotdog and hamburger rolls
Brooks Ave bakery supports all Wegmans stores
Maximum throughput of around 4,500 packages per hour
5% to 10% defect ratio
Many different reasons why

5. Objective Statement
The objective of the Commercial Roll Line Shrink Reduction project is to identify wastes associated with transportation, inventory, motion, over production, over processing and defects and reduce them.
Other objectives include implementing flow, transforming current operations to lean processes, developing metrics, and researching and updating outdated bottleneck equipment.

6. Customer Needs

7. Engineering Specifications

8. Data Collection

9. Data Collection

10. Risks Implementation Project Constraints/General Delay Time
Sustainability
Changes have negative impact on other rolls
Extra work/resistance
Project
Customer needs vs. Senior Design
Scope
Constraints/General
Not easily making a connection with the defect and the source
Budget
Tweaking machines
Food grade regulations

12. Example: Proof Box Measure Temperature and Humidity
Dough at the top of rack can be exposed to different conditions than the bottom of rack
Eliminate Variability
Weather-stripping, vents, fans, timers
Material Handling
Handles on racks, rack bumpers, proper training
Visual Aids
Need to know when to take out dough

13. Good Product, Bad Product

14. 4+4 Defect, Not Aligned, Size

15. Dough Touched or Unsettled

16. Uneven Baking, Dough Bubble

17. Dough Offset, Brown/Overcooked