Abstract
Normal 0 21 false false false ES X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Taula normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} In this paper we address the scheduling problem that comes from an ice cream manufacturing company. This production system can be modelled as a three stage nowait hybrid flow shop with batch dependent setup costs. To contribute reducing the gap between theory and practice we have considered the real constraints and the criteria used by planners. The problem considered has been formulated as a mixed integer programming. Further, two competitive heuristic procedures have been developed and one of them will be proposed to schedule in the ice cream factory.
Highlights
The first research papers about hybrid flow shop appear in the 70’s. Salvador (1973) was one of the pioneer papers published on hybrid flow shop with more than two stages
Conscious that an important gap between theory and practice still exists, we visited different types of factories in our surroundings to identify what productive systems can be formulated as hybrid flow shop and to detect, the most important constraints that have effects on the scheduling problem and the criteria used by the planners
We cannot guarantee that, if the assignment model obtains the optimal solution in all instances, the scheduling model will do so ; it would be easier to evaluate the quality of the solution because, if the limitation comes from the decision of the amount lots to produce, the improvement margin is minor
Summary
The first research papers about hybrid flow shop appear in the 70’s. Salvador (1973) was one of the pioneer papers published on hybrid flow shop with more than two stages. From this moment on, were concerned with the study of such systems, it was at the end of 80’s when hybrid flow shop systems began to have a real interest to researchers. Most of the published papers consider the programming problem in this environment from a theoretical point of view, and Conscious that an important gap between theory and practice still exists, we visited different types of factories in our surroundings to identify what productive systems can be formulated as hybrid flow shop and to detect, the most important constraints that have effects on the scheduling problem and the criteria used by the planners. In this paper we have considered the characteristics found in the ice cream factory
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