Transcript PowerPoint 演示文稿

Herr's Pretzels
Team 3
Kaizhong Duan,
Ji Woo Heu,
Win Naing Soe
Olaf Schwinsberg
Myung-eui Hong
Contents
1.
Introduction
2.
Problem definition
3.
Solutions
4.
Additional Research & Suggestion
Introduction
1. Introduction—Herr’s History
The Herr Foods story began in 1946,
founded by James Stauffer Herr
Herr's® embarked on a packaging venture that
helped revolutionize the company's sales in 1964
To keep in step with consumer demand,
Herr's® began producing a number of
new products in 1976
Now, Herr Foods is a leader in the snack
food industry
Problems & Challenges
definition
2. Problem/Challenge #1
Ingredients are measured and poured by hand. An operational
challenge could be caused by the technical issue of not
having automated equipment for this procedure. Not only does
this waste time and increase unneeded labor costs, but it
decreases the ability to control sanitation and accuracy.
2. Problem/Challenge #2
Herr’s offers an array of pretzel types, all made in the same
factory. The machinery required to make different pretzels
varies from type to type, creating a technical problem of
switching production equipment based on the need for
each pretzel variation.
2. Problem/Challenge #3
The pretzels remain on a leavening conveyor for “20 – 25 minutes”
which allows the dough to rise. This is extremely wasteful as an
elongated conveyor takes up useful space and increasing energy
costs; and time is not being utilized to the full extent.
2. Problem/Challenge #4
The video states that only about 50% of the salt applied to the
pretzels adheres the first time. Though remaining salt is recycled
into the process, this is a very inefficient technical problem that
wastes time and capital.
2. Problem/Challenge #5
The baking chamber is anywhere between 72 and 100 feet long
and uses 17-20 burners depending on the product. An enormous
oven like this takes up space and is very expensive to operate in
terms of energy usage.
Solution
3. Solution: Problem #1

Automated mixer with hoses on the top that automatically
pours required ingredients into the mixer.

Allows for more accurate measurements

More sanitary

Saves time and decreases manual labor
3. Solution: Problem #2

Five Separate Compartments with their own separate augment
system that pushes the dough into separate die plates.

This solution is effective because it removes the need to switch
production equipment.

Simple and stable way that fits their need to make their different
types of pretzels.
3. Solution: Problem #3

More effective leavening agent.

A faster and more efficiently moving conveyor belt.

Can make it so that the Pretzels can move on to the next process
as soon as the doe has risen (Can take less than 15mins).
•

Compared to the 20~25min it took before.
Drastically reduces production time.
3. Solution: Problem #4

A machine that applies salt more efficiently by detecting the
space and gaps between the pretzels.

Reduces the amount of salt that falls through the empty space
between the pretzels.

More salt will be applied onto the pretzels.

Reduces the total amount of salt that is being poured, and in
turn, reduces the amount of salt that needs to be recycled.

Saves time, saves salt, and may even be able to remove the
“recycling salt” process entirely.
3. Solution: Problem #5

Use a shorter oven that’s around 40-50ft long.

Instead of using 17~20 burners, use a few burners that are a lot
more efficient and powerful.

Reduces the time of the pretzel that are spent inside the oven.

Saves costs in terms of equipment.
Additional Research
4. Additional Research

For operational challenges and solutions:

Adjusting HACCP(Hazard analysis and critical control points ) to
Herr’s pretzels’ process
4. Additional Research

For operational challenges and solutions:

Adjusting ISO 22000 to Herr’s pretzels’ process
(ISO 22000 is a standard developed by the International Organization for
Standardization dealing with food safety. )
4. Additional Research

For operational challenges and solutions:

Referring to SPC Group’s quality management system
1.
Auto Body Clean system
2.
Double refinement system
3.
X-ray inspector
4.
Integrated Quality Management
Additional Suggestions
5. Additional Suggestions

Since the whole process of production is highly standardized

Six Sigma–Driven by understanding customer needs & use of
facts, data and statistical methods

Benefits: minimizing defects and variability in the process
5. Additional Suggestions

Since the whole process of production is highly standardized

Control chart

Benefit: monitoring errors occurs in process and control process
performance
5. Additional Suggestions

Forecasts are critical inputs to business plans, specifically for
food manufacture

Demand managing & Forecasting

By using CPFR (Collaborative Planning, Forecasting, and
Replenishment) system

Benefit: reducing manufactory and inventory cost
5. Additional Suggestions

Inventory managing

By using ABC Analysis and RFID technology

Benefits: increasing customer satisfaction and profitability