Machining Operations for Components in Kitchen Furniture: A Comparison Between Two Management Systems

Abstract

A comparison between two machining of pieces management systems for the manufacture of kitchen furniture is presented. These pieces are characterized by having a morphology based on cuboid shapes and therefore defined by three variables: height, width and thickness. The first management system (type A) is based on the total machining of the pieces in a single process that uses boards of different raw materials (agglomerate, plywood, MDF, etc.). This is done in a single work center cutting the pieces as well as most of the holes necessary for the final assembly and the placement of hinges, handles and other fittings depending on the type of module. In the second system (type B) the process is done in two stages: the cutting of the pieces in the work center described above and the final finish prior to assembly in another work center. This investigation delves into a fundamental part of the process analyzed in a previous investigation in a Galician kitchen furniture manufacturing company. The goal is to demonstrate that the two stages system is the most suitable for a manufacturing characterized by a low standardization and the ability to meet orders with special modules with a customized manufacturing and therefore for the current production system in that company. The main results show that the second system is better: the total machining time used is 38% lower and the development time of machining programs for special parts (non-standard) is reduced to one third in type B system. As a main conclusion in this specific case, it is highlighted that the separation of cutting and machining operations improve productivity and flexibility especially in regard to setup times.