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Productivity Improvement Using Flow Work Station Design

The document describes improvements made to a vegetable processing and packaging unit through applying flow and work station design principles. A spaghetti chart was used to analyze the process before and after changes. Improvements such as using trolleys to move crates and correctly placing brooms reduced manpower needs by 35% and floor space by 57%, while increasing production by 14.5% per man hour.

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Shalini Yadav
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18 views1 page

Productivity Improvement Using Flow Work Station Design

The document describes improvements made to a vegetable processing and packaging unit through applying flow and work station design principles. A spaghetti chart was used to analyze the process before and after changes. Improvements such as using trolleys to move crates and correctly placing brooms reduced manpower needs by 35% and floor space by 57%, while increasing production by 14.5% per man hour.

Uploaded by

Shalini Yadav
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Productivity Improvement using Flow & Work Station Design

Discrete Process
Spaghetti Chart Before

Vegetables Processing & Packaging unit


Spaghetti Chart After

Assembly

Process Before & After

Crates pushed in the pack-house

Use of trolleys

Wrongly Placed brooms

Correctly placed brooms

Work station Before

Work station After

Results

Before Kaizen After Kaizen Man power in Work station Production in kg / man hour Floor area (m2)

% Improvement

17
6.2 4.49

11
7.1 1.92

35 %
14.5 % 57 %

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