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Lesson 3 Layout & Flow

Lesson 3 Layout & Flow. Sandwich making 'If you were making a sandwich for a friend how would you do it? 'If you were making sandwiches for a whole

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Page 1: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Lesson 3 Layout & Flow

Page 2: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Sandwich making

'If you were making a sandwich for a friend how would you do it?

'If you were making sandwiches for a whole group of friends who were due to arrive in an hour’s time, how would your process change?‘

'If you were making 5,000 sandwiches a day for a supermarket, how would you wish to organize the production system?'

Page 3: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Sandwich making

Sandwich for a friend - What kind of sandwich would they want (limited only by the availability of ingredients in the kitchen), when do they want it? (it could be made to order), and how much it could be customized (more salt and pepper)

Whole group/1hour arrival (You would butter all the bread together, standardize the products to some extent, and so on).

‘Making 5,000 sandwiches a day for a supermarket?'(would need to use an assembly line or process, etc.).

Page 4: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Volume & Variety

Layout and flow cannot be discussed without first considering : The product volume and variety The type of process to be employed

These factors are inextricably linked

Page 5: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Project process

Jobbing process

Batch process

Mass process

Continuous process

Fixed position layout

Process layout

Cell layout

Product layout

The physical position of all transforming resources

The flow of the operation’s

transformed resources

Process type

Basic layout type

Detailed design of layout

Volume and variety

Strategic performance

objectives

Decision 1

Decision 2

Decision 3

How decisions might be connected (Slack2004)

Page 6: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Volume & Variety

Product volume – quantity of units produced

Product Variety – is the variation in products (SKU’s)

Product volume and variety is affected by the type of business and the market demand for products

Page 7: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Volume-Variety Dilemma

Low VOLUME High

Hig

hV

AR

IET

YL

ow

Not possible?

Not viable?

Accepted continuum for processes

Page 8: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Volume & Variety

Product volume and variety have a big influence on process design.

The two dimensions normally go together: Low volumes operations normally have a high

degree of product variety. [automotive component supplier]

High volume operations normally have a low degree of product variety.[canning plant]

The same organisation can have different parts of the operation organised differently – [large automotive OEM]

Volume/Variety is seen as having a large Influence upon the process type deployed

Page 9: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Volume & Variety

Process types in manufacturing are generally considered as: Project Processes Jobbing Processes Batch Processes Mass Processes Continuous Processes

The volume/variety position points to the most appropriate process

Page 10: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

VolumeLow High

Var

iety

Lo

wH

igh

Project

Jobbing

Batch

Mass

Contin--uous

Manufacturing Process Types

Process types are designed to

cater for the volume /variety

mix

Notice how process types

overlap!

Page 11: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Project Processes

One-off, complex, large scale, high work content “products” e.g. construction projects

Specially made, every one customized i.e. a project!

Defined start and finish: time, quality and cost objectives

Many different skills have to be coordinated Fixed position layout, resources brought to

product

Page 12: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Jobbing Processes

Also deal with high variety / low volume Very small quantities: “one-offs” Specially made. High variety, low repetition e.g. bespoke

suits Skill requirements are usually very broad Each job has to share resources with other jobs Fixed position or process layout (routing decided by

jobbers)

Page 13: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Batch Processes

Higher volumes and lower variety than for jobbing

Standard products, repeating demand. But can make specials

Specialized, narrower skills Set-ups (changeovers) at each stage of

production Can use process or cellular layout, has a

predetermined planned routing

Page 14: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Mass (Line) Processes

Higher volumes than Batch Standard, repeat products Low and/or narrow skills No set-ups, or almost instantaneous ones Cell or product layout: a fixed sequence

of operations

Page 15: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Continuous Processes

Extremely high volumes and low variety: often single product

Standard, repeat products Highly capital-intensive and automated Few changeovers, if any, required Difficult and expensive to start and stop the

process Product layout: usually flow along

conveyors or pipes

Page 16: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

The Product/Process Matrix

Low volumeLow

standardization

INCREASING VARIETY

Low volumeMultiple products

Higher volumeFew major products

High volumeHigh

standardization

PRODUCT CHARACTERISTICS

INCREASING VOLUME

Machine tool

maker

Custom furniture

maker

Automobile factory

Petro- chemical refinery

Jumbled flow

(jobbing)

Disconnected line flow(batch)

Connected line flow(mass)

Smooth flow (Continuous)P

RO

CE

SS

CH

AR

AC

TE

RIS

TIC

S

Random flow

(project)

Page 17: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Deviating from the ‘natural’ diagonal on the product-process matrix has consequences for

cost and flexibility

Project

Jobbing

Batch

Mass

Continuous

Professionalservice

ServiceShop

Massservice

None

None

Less process flexibility

than is needed so high cost

More process flexibility

than is needed so high cost

The ‘natural’ line of fit of process to volume/variety characteristics

Manufacturing operations

process types

Service operations process types

Variety

Volume

Page 18: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Layout and F low

•Layout decisions have to be carefully thought out:

•Size and complexity of equipment involved

•Cost

•Resource and time

•Disruption to production and customer service

•Complex and ‘muddled’ production flows can evolve if not designed and monitored properly

Page 19: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Layout

Product volume and variety dictate the processprocess type selected.

Areas of overlap exist where more than one type could be applicable – in this case operational objectives are used to make decision: cost, flexibility, known future areas of growth etc.

There are four broad layouts

Fixed position Process Cell Product

Page 20: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Layout

It is important to note that one process type does not mean one layout type.

There are normally choices associated with jobbing processes, batch processes and mass processes.

Page 21: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

The nature of the basic layout types

Basic layout types

Manufacturing process types

Serviceprocess types

Fixedposition layout

Project processes

Process layout

Cell layout

Product layout

Jobbing processes

Batch processes

Mass processes

Continuous processes

Professionalservices

Service shops

Mass services

Project processes

Page 22: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Fixed Position

Transformed resources do not move Equipment and resources move to the product

which is stationery. Normally because product is too large, i.e.

shipbuilding, aero-engine, power generators. Or too delicate or fragile – heart transplant patient Main problems associated with this type of

operations are space and scheduling issues: Adequate space for groups to work without

interference Storage for materials and equipment Scheduling of material and people is key to FP

success

Page 23: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Fixed Position Example

Case study exercise – ALSTROM Pg 209 In groups of 2-3 discuss the set questions. Question 2 should be answered in relation to

performance metrics - Quality, Speed, Dependability. Flexibility and Cost

Page 24: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Alstrom Case Study

1. What factors at each site are likely to influence the layout?

Although the generators themselves will be relatively standard (though there are some variations) the installation of each will be slightly different where the generator interfaces with something else. The input of fuel, the output of generated electricity, and the way in which the generator is fixed to its foundations will all depend on the customer’s site. So, for example, the geometry of the site could be important. Very large pieces of the generator will have to be brought in and positioned in the site. If access to the site is restricted this may have to be done in a non-standard manner. Similarly, some of the services required by the product (compressed air, water, etc.) may not be available at the right place. These will also have to be provided.

Page 25: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Alstrom Case Study2. Parts of the product are assembled in the factory and transported to the site. What advantage does this give the company? The advantages to the company can be classed according to our normal five performance objectives as follows. Quality – Assembling large parts of the generator at the factory ensures that the job will be done by skilled staff who can make sure that any small problems in assembly are solved at the point where there are the appropriate facilities. Assembling parts on the site introduces more variables which may undermine the quality of the product. Speed – It will be faster to assemble parts in the factory using an appropriate layout than trying to do the same on the site where conditions are less predictable. Dependability – Again, the relatively predictable conditions of the factory will allow assembly to be carried out to a schedule. Assembly on site is prone to disruption from the other tasks taking place on the site. Flexibility – Standard parts, assembled at the factory, can be used for more than one customer. So, for example, if one part, when it gets to the site, is found to be unsatisfactory another one can be rushed to it at short notice. Cost – Making many of the same part in the factory (even if the part is fairly large) is obviously cheaper than assembling everything on site.

Page 26: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Process Layout

Resource types dominate layout decision Similar process are located together – for

convenience or utilisation Parts are routed through the operation based

upon their requirements Flow patterns are different and complex Control and visibility is also an issue Example of use – production of aero-engine

parts – many different processes involved.

Page 27: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Cellular Layout

Where all the required resources are available in one area to meet the processing needs.

Can be of the product or process layout type.

After completion the product may be finished or go to another cell.

Cells attempt to bring order to the product flow

Page 28: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Process Layout Cellular Layout

Page 29: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Layout

Each product follows the same route

Can also be known as flow-line

Flow is clear predictable and therefore offers visibility and ease of control.

Products produced are standardised (although small variations are possible) – but flow route is the same.

Examples – car assembly, electronic goods etc.

Page 30: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Advantages and disadvantages

Fixedpositionlayout

Processlayout

Celllayout

Productlayout

Disadvantages

Advantages

Very high product and mix flexibility.

Product/customer not moved.

High variety of tasks for staff.

Very high unit costs.

Scheduling space and activities can be difficult.

High product and mix flexibility.

Relatively robust in the case of disruptions.

Easy to supervise.

Low utilization.

Can have very high WIP.

Complex flow.

Can give good compromise.

Fast throughput.

Group work can result in good motivation.

Can be costly to rearrange existing layout.

Can need more plant.

Low unit costs for high volume.

Opportunities for specialization of equipment.

Can have low mix flexibility.

Not very robust to disruption.

Work can be very repetitive.

Page 31: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Next Week

No tutorial sessions on Monday 15th October

Answer SAQ for Unit 1 - Lesson 3 Read Unit 1 lesson 4 of study guideLAYOUT DESIGN TECHNIQUES – LINE

BALANCING

Page 32: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Lesson 3 Self Assessment Questions

Page 33: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Lesson 3 Self Assessment Questions

Page 34: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Lesson 3 Self Assessment Questions

Page 35: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Lesson 3 Self Assessment Questions

Page 36: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Lesson 4 Layout Design Techniques:

Line Balancing

Page 37: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Last Week

Discussed volume & variety Processes – Project, Jobbing, batch,

mass & continuous Looked at layouts - Fixed position,

cellular, process and product

Page 38: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

This Week

Layout Design Techniques Focus on Product layout Cycle time Line Balancing

Page 39: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Layout

Transforming resources located for the convenience of the transformed resources

Product/customer/information follow a pre-arranged route

Sequence of activities matches the sequence in which process’s have been located

Page 40: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Detailed Design - Product Layout

Key decisions are concerned with ‘what to place where’ – in terms of what to allocate to each of the workstations.

This is termed line balancing Other key questions are:

What cycle time is needed? How many stages are needed? How should the layout be balanced? How should the stages be arranged?

Page 41: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Some definitions – (ch4 Slack) Cycle time – the average time for units of

output to emerge from the process

Throughput time – the time for a ‘unit’ to move through the process

Work Content – the total amount of work required to produce a unit of output

WIP – work in progress

Page 42: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Detailed Design - Product Layout

Cycle time = time available No.of units to be processed

Suppose a bank is designing an operation to process mortgage applications. The number to be processed per week= 160 and the time available for processing = 40 hours

Cycle time = 40 = 1 hr = 15 minutes 160 4

Page 43: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Detailed Design - Product Layout

Number of stages req. = work content required cycle time

Suppose the back in the previous example calculated the totalwork content to process a mortgage application to be 60 minutes. Cycle time = 15 mins

Number of stages = 60 = 4 stages

15

Page 44: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Detailed Design - Product Layout The previous example assumed that 15mins. of work time

was allocated equally to each of the 4 stages.

This can be almost impossible in practice and some imbalance results

The effectiveness of the line balancing is measured by ‘balancing loss’

Balancing loss - is that proportion of the time invested in processing the product or service which is not used productively

Can lead to excessive stations being required

Page 45: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Lo

ad

Stage

Cycle time = 2.5 mins

An ideal ‘balance’ where work is allocated equally between the stages

0

0.5

1

1.5

2

2.5

3

1 2 3 4

Work allocated to stage

Idle time

Calculating balancing loss:Idle time every cycle =(3.0 - 2.3) + (3.0 - 2.5) + (3.0 - 2.2) = 2.0 minsBalancing loss = 2.0

4 x 3.0 = 0.1667 = 16.67%

Lo

adStage

Cycle time = 3.0 mins

2.32.5

2.2

3.0

But if work is not equally allocated the cycle time will increase and ‘balancing losses’ will occur

0

0.5

1

1.5

2

2.5

3

3.5

1 2 3 4

2.3 2.5 2.2 3.0

Calculation of Balancing Loss

Page 46: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

The Plug and Play Excercise

STAGE 1

(10 secs)

STAGE 2

(50 secs)

STAGE 3

(15 secs)

STAGE 4

(15 secs)

1. WHAT WAS THE CYCLE TIME?

2. HOW LONG DID IT TAKE TO MAKE THE FIRST PLUG?

3. HOW LONG DID IT TAKE TO MAKE THE LAST PLUG?

Page 47: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Timing diagram

STAGE 1

STAGE 2

STAGE 3

STAGE 4

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

Start upFirst Plug Produced Second Plug Produced

90 secs 50 secs

START OF PRODUCTION

Page 48: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Timing diagram

STAGE 1

STAGE 2

STAGE 3

STAGE 4

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

Plug Produced Last Plug Produced

50 secs50 secs50 secs

Plug Produced

END OF PRODUCTION

Page 49: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Detailed Design - Product Layout

In Line balance calculations the initial start up situation is neglected and the cycle time is taken as the continuous rate of output

In this case 1 plug every 50 seconds Note – it is the value of the longest activity

(the bottleneck) Using this value the line balancing loss

can be calculated

Page 50: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

The Plug and Play Excercise

STAGE 1

(10 secs)

STAGE 2

(50 secs)

STAGE 3

(15 secs)

STAGE 4

(15 secs)

Stage 1 10 secs Fit pins to plug

Stage 2 50 secs Get plug from stage 1 10secs

Fit screws and cable retainer 30 secs

Take plug to Stage 3 10 secs

Stage 3 15 secs Fit fuse and holder

Stage 4 15 secs Inspect and fit top cover0

10

20

30

40

50

60

1 2 3 4

40 35 35

CYCLE TIME = 50 secs

WORK CONTENT = 90 secs

Idle time = (50-10)+0+(50-35)+(50-35)

= 40+0+35+35 = 110 secs

Balance loss = (110/4*50)*100 = 55%

Page 51: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Karlstad Kakes ExerciseConsider Karlstad Kakes (KK) a manufacturer of speciality cakes which has recently obtained a contract to supply a major supermarket chain with speciality cake in the shape of a space rocket. It has been decided that the volumes required by the supermarket warrant a special production line to perform the finishing, decorating and packing of the cake. This line would have to carry out the elements in the precedence diagram shown on the next slide.

The initial order from the supermarket is 5000 cakes a week and the number of hours worked by the factory are 40 hrs/week

Page 52: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Element listing and precedence diagram for Karlstad Kakes

Element - - De-tin and trim 0.12 mins

Element - Reshape with off-cuts 0.30 mins

Element - Clad in almond fondant 0.36 mins

Element - Clad in white fondant 0.25 mins

Element - Decorate, red icing 0.17 mins

Element - Decorate, green icing 0.05 mins

Element - Decorate, blue icing 0.10 mins

Element - Affix transfers 0.08 mins

Element - Transfer to base and pack 0.25 mins

Total work content = 1.68 mins

a

b

c

d

e

f

g

h

i

a b c d

e

f g

h

i0.12 mins

0.30 mins

0.36 mins

0.25 mins 0.05 mins

0.17 mins

0.10 mins

0.08 mins

0.25 mins

No of units required - 5000 cakes per weekTime available - 40 hrs per week

Cycle Time = 40x60/5000 = 0.48 mins

Number = work content/ cycle time of stages

= 1.68/0.48 = 3.5

PRECEDENCEDIAGRAM

Page 53: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Allocation of elements to stages and balancing loss for Karlstad Kakes

a b c d

e

f g

h

i0.12 mins

0.30 mins

0.36 mins

0.25 mins 0.05 mins

0.17 mins

0.10 mins

0.08 mins

0.25 mins

Stage 1 Stage 2 Stage 3 Stage 4

0

0.1

0.2

0.3

0.4

0.5

0.6

1 2 3 4

Cycle time = 0.48 mins

Idle time every cycle = (0.48 - 0.42) + (0.48 - 0.36) + (0.48 - 0.42) - 0 = 0.24 minsProportion of idle time per cycle = 0.24 = 12.5%

4 x 0.48

MAXIMUM CYCLE TIME = 0.48 minutes

BUT MUST NOT COMPROMISE PRECEDENCE

0.42 0.36 0.42 0.48

Page 54: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Stage Arrangement

How could the Plug and Play scenario be improved?

Stage 1

Stage 2

Stage 3

Stage 4

Stage 1 Stage 2 Stage 3 Stage 4

SHORT AND FAT

LONG AND THIN

10 50 15 15

90

90

90

90

One plug every 22.5 secs

One plug every 50 secs

SHORT AND FAT

More flexible –

Volume -as demand varies shut down individual stages

Mix – Individual stages can specialise

Highly Robust – Any one stage fails other three carry on

Less Monotonous work

LONG AND THIN

Controlled flow

More efficient – In real situation build operations are more complex. If each stage is performing a small part of the job can be made highly productive through the elimination of waste time

Page 55: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Stage Arrangement

Two main options: Long thin line Short fat line

Advantages of long thin: Easy to manage flow of materials Simplified material handling More efficient operation

Advantages of short fat: Higher mix flexibility Higher volume flexibility Higher robustness Less monotonous work

Page 56: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Next Week

Answer SAQ for Unit 1 - Lesson 4 ready for tutorial sessions on Monday

29TH October

LAYOUT DESIGN TECHNIQUES – PRODUCTION FLOW ANALYSIS

Page 57: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Tutorials

Room RV307

Group 1 11-0 to 11-35pm Group 2 11-40 to 12-15 pm Group 3 12-25 to 13-0pm

See list to find out which group you are in

Page 58: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Line Balancing Exercise SMC Ltd are developing a new process. The process has the

following tasks and linkages.

Activity Time (sec) Predecessor

A 12

B 8 A

C 10

D 16 C

E 20 B,D

F 9

G 15

H 11 E,F,G

I 8 H

J 15 I

K 8 I

L 13 J,K

[adapted from Martinich, 1997]

Page 59: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Line Balancing Exercise

Your task is to : Calculate the max cycle time if 1100 units

are to be produced/8 hour day. Calculate the minimum number of

workstations. Design a line that minimises the number

of workstations. Calculate the actual cycle time,

production rate and efficiency

Page 60: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Self Assessment Questions

Page 61: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole
Page 62: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Line Balancing Case Study

Read the Weldon Case study on pgs 240-241. Working in groups of 2-3 answer the following

questions:

How many people will be needed to assemble the product, during (i) yr1 qtr 1 and (i) yr2 qtr 4. Comment upon the sales forecast profile.

Design a layout for production during yr 1 qtr 1, consider both the short fat and long thin options. Discuss the arguments associated with each model.

Page 63: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Line Balancing Exercise SMC Ltd are developing a new process. The process has the

following tasks and linkages.[Martinich, 1997]

Activity Time (sec) Predecessor

A 12

B 8 A

C 10

D 16 C

E 20 B,D

F 9

G 15

H 11 E,F,G

I 8 H

J 15 I

K 8 I

L 13 J,K

Page 64: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Line Balancing Exercise

Your task is to : Calculate the max cycle time if 1100

units are to be produced/8 hour day. Calculate the minimum number of

workstations. Design a line that minimises the number

of workstations. Calculate the actual cycle time,

production rate and efficiency

Page 65: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Flow Analysis

PFA is a technique for planning to change from a process oriented layout (functional) to one which is focused upon the product (cellular).

By finding product families of work centre

groupings it simplifies material flow systems.

Rank Order Clustering (ROC) is a widely

used technique for this purpose. It uses a binary system based on 2s to give each row and column an identity based upon its content.

It traces the flow of components from

machine to machine and helps to form families and cell designs.

The accuracy of the product data is

important - why

Page 66: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Flow AnalysisTutorial Example (1)

Product no4 10 11 12 14

1 1 1 1

2 1 1

Resource 3 1 1 1

4 1 1 1

5 1

6 1 1 1 1 1

7 1 1

8 1 1

9 1 1 1

10 1 1 1

11 1 1

12 1 1 1

13 1 1

14 1 1

Page 67: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Flow AnalysisTutorial Example (2)

16 8 4 2 1Product no

4 10 11 12 14

1 1 1 1 1 22

2 2 1 1 9

4 Resource 3 1 1 1 22

8 4 1 1 1 22

16 5 1 1

32 6 1 1 1 1 1 31

64 7 1 1 9

128 8 1 1 18

256 9 1 1 1 22

512 10 1 1 1 22

1024 11 1 1 9

2048 12 1 1 1 22

4096 13 1 1 9

8192 14 1 1 9

2989 13410 2861 2989 13426

Allocate row values

Page 68: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Flow AnalysisTutorial Example (3)

(1)Sort by row

(2) Total columns

16 8 4 2 1Product no

4 10 11 12 14

1 6 1 1 1 1 1 31

2 1 1 1 1 22

4 Resource 3 1 1 1 22

8 4 1 1 1 22

16 9 1 1 1 22

32 10 1 1 1 22

64 12 1 1 1 22

128 8 1 1 18

256 2 1 1 9

512 7 1 1 9

1024 11 1 1 9

2048 13 1 1 9

4096 14 1 1 9

8192 5 1 1

255 7937 127 255 16129

Page 69: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Flow AnalysisTutorial Example (4)

Sort by column

16 8 4 2 1Product no

11 4 12 10 14

1 6 1 1 1 1 1 31

2 1 1 1 1 28

4 Resource 3 1 1 1 28

8 4 1 1 1 28

16 9 1 1 1 28

32 10 1 1 1 28

64 12 1 1 1 28

128 8 1 1 12

256 2 1 1 3

512 7 1 1 3

1024 11 1 1 3

2048 13 1 1 3

4096 14 1 1 3

8192 5 1 1

127 255 255 7937 16129

Page 70: Lesson 3 Layout & Flow. Sandwich making  'If you were making a sandwich for a friend how would you do it?  'If you were making sandwiches for a whole

Product Flow AnalysisTutorial Example (5)

Key Questions:

1. What are the cells you have suggested? i.e. part no’s and resources in each.

2. Why have you come to this decision?

3. Are there any issues outstanding – if so how can they be resolved?