Abstract
This paper shows the practical relevance of first-order hybrid Petri nets in the re-design process of low-automated production systems. In particular, we analyze the case study of a bakery producing “pane Carasau”, a typical Sardinian bread, whose traditional production plant currently has difficulties in coping with the constant increase in market demand. Through first-order hybrid Petri nets, the current functioning and the operating features and dynamics of the case study are modelled, waste sources and bottlenecks are detected, and alternative re-designed scenarios are implemented and evaluated to identify the most suitable reengineering actions to be developed.
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