Food
OEE improvement of soups, sauces and sausages lines
June 5, 2017
The challenge
Our client wanted to increase the effectiveness of its production lines for soups, sauces and sausages. Despite a modern production site, downtime, changeover times and minor malfunctions were proving to be a drag on Overall Equipment Effectiveness (OEE). This had a direct impact on output, delivery reliability and costs.
Our approach
Flowant conducted an in-depth analysis of the production lines. By combining data analysis with observations on the shop floor and interviews with operators and technical service, the biggest losses were identified. Together with the team, concrete improvement actions were developed, including:
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Reducing changeover times with SMED techniques
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Structurally resolve recurring failures with RCA training and guidance
- Improvement of technical condition and layout of production lines
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Improve line balance and work agreements through planning and coaching of team leaders and on the floor
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Setup and implementation into daily routines of an OEE dashboard for real-time insight
The result
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OEE increase of several percentage points within a few months
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Higher output without additional investment in machinery
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Better cooperation between operators and technical service
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Sustainable assurance of improvements through data-driven steering
Thanks to the project, our client realized a structural improvement in productivity. This not only increased delivery reliability but also reduced the cost price of the products.