Application of SPC in Short Run and Small Mixed Batch Production: Case of Bakery Equipment Producer

Darina Juhászová

doi:10.12776/qip.v22i3.1174

Abstract

Purpose: The purpose of this paper is to present preliminary research in statistical process control (SPC) of short run and small mixed batches (SR-SMB) at the organization producing bakery equipment.Methodology/Approach: The starting point of the research is a literary survey of possibilities of using SPC for SR-SMB and analysis of the current state of production in a particular organization. Through Pareto analysis, verifying the normality of the data obtained during eleven months, calculation of process capability and performance it was possible to prepare control charts. Finally, the single-case study shows that the proposed control charts are applicable in a small batch and mixed production in the organization producing bakery equipment.Findings: Through SPC implementation in bakery equipment SR-SMB production it is possible to understand the behaviour of the process and to organize better and control the production of expensive precision components.Research Limitation/implication: Limitation of the research is that data have not been reviewed by individual machines and the impact of individual machines and their settings is not displayed separately.Originality/Value of paper: Using SPC in the bakery equipment industry is far from common practice. The article presents the first part of the research, which is the starting point for more detailed analysis needed to optimize the use of materials, energy and environmental consequences.

Highlights

The competitive pressure on the continuous improvement of organizations’ performance in the current, ever-changing environment is very high
The opportunity for research is in a less explored and literally-documented field that focuses on short-run (SR) processes and small mixed batches (SMB) in the bakery equipment industry
The theoretical framework presented in this paper is about selected tools of Six Sigma, which will be used for analysis in a particular organization producing bakery equipment: (1) Normality test; (2) Homogeneity of variances; (3) Measurement Systems Analysis (MSA); (4) Control charts for short run and small mixed batch processes:, ;, control charts for univariate data; and multivariate Hotelling T-square (T2) control chart for multivariate data using QI Macros statistical process control (SPC) Software for Excel (QI-Macros, 2018)

Summary

INTRODUCTION

The competitive pressure on the continuous improvement of organizations’ performance in the current, ever-changing environment is very high. The business environment increases the need for versatility and flexibility of production in highly efficient production systems. These systems do not need to have material on stock but require products, respectively their components, to receive and deliver “just-in-time” in “Lean” organizations (Brännmark et al, 2012). The opportunity for research is in a less explored and literally-documented field that focuses on short-run (SR) processes and small mixed batches (SMB) in the bakery equipment industry. This industry is characterized by its high requirements for material safety and precision components and products. Phases of improvement and design of a new management method will be gradually solved in the stage of research

RESEARCH PROBLEM AND OBJECTIVES

LITERATURE REVIEW AND THEORETICAL FRAMEWORK

CASE STUDY

Findings

CONCLUSION