Kartläggning av produktuppstart i tillverkningsindustrin med tillhörande förbättringsförslag

Sammanfattning: The degree project was carried out at the food company Gunnar Dafgård AB, which is based in Källby and manufactures frozen and chilled foods. The company is well known for its brands Billys and Gorbys. This work has been specified for the bakery department and productionline L1. On the productionline L1, coffee bread of various kinds is produced and depending on the product variant that is produced, either product can be baked or not and then frozen. Gunnar Dafgård AB wants to shorten the current start-up time for production of a product variant on the production line L1. Production engineering methods applied in the work are based on the presented theoretical frame of reference. The theoretical frame of reference consists of methods for identifying waste and improvement proposals in a start-up process. The genchi genbutsu method is used to perform observations and interviews to compile steps performed during a startup. Spaghetti charts are used to visualize movements performed by operators during start-up. Clock studies are applied to produce medieval timed for all steps performed by operators during start-up. The medieval times form the basis for improvement proposals which are the presented. The Single Minute Exchange of Die (SMED) is used to identify improvement suggestions based on the medieval times and observed bottlenecks. Improvement proposals are the assessed in a PICK-chart to assess the expected effect and effort for the proposal. Based on the application of production engineering methods, improvement proposals were identified. The improvement proposals were identified with the production engineering method SMED based on work with previously production engineering methods genchi genbutsu, spaghetti diagrams and clock studies. All presented improvements proposals are theoretical and are not applied in practice. Improvement proposals that were presented entailed a change in order of execution of steps to reduce start-up time. This is to convert moments from internal to external moments. Some improvements proposals meant eliminating waste and this had some effect on reducing the total start-up time. Based on all presented improvement proposals, a new theoretical start-up time could be presented. The new theoretical start-up time is a reduction of the previous start-up time by 23 minutes, which is a percentage reduction of 37% from current start-ups.