Using simulation to solve facility layout for food industry at XYZ Company

Amit, Norani; Suhadak, Nurulzulaiha; Johari, Norzarina; Kassim, Isahak

doi:10.1109/shuser.2012.6268900

Cited by 9 publications

(2 citation statements)

References 9 publications

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“…Implementing the SLP method improves plant design and material flows, resulting in fewer distances traveled either between machines or between work areas, improving the efficiency, productivity and income of companies (Amit et al 2012). It can also lead to better supervision of personnel and gives the possibility of expanding the plant in the future (Haekal and Adi 2020).…”

Section: Slp Applications In the Food Industrymentioning

confidence: 99%

Production Model Based On 5S And SLP To Improve Efficiency in A Food Industry Company

Tirado,

Arce,

Collao-Díaz

2023

Proceedings of the International Conference on Industrial Engineering and Operations Management

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The manufacturing sector is one of the most influential sectors in a country's economy, as it determines its current status and growth. Within this, the food and beverage industry is one of the biggest ones, representing a large part of the sector in Peru. Hence, the purpose of this research will be to improve the efficiency of one company in the food and beverage industry. Through the tools of Systematic Layout Planning and 5S, belonging to the Lean Manufacturing methodology, measures were proposed in order to achieve the objective. The first consists of generating proposals for plant distribution that allow optimizing times and reducing distances. Through the ARENA software, this tool could be simulated, obtaining promising results. As for the 5S, this will allow to keep the work areas clean and organized, managing to improve the flow of materials and the work environment. This research succeeded to increase the efficiency of the company's plant, demonstrating the effectiveness of these tools. In this way, this paper will serve for future research on Lean Manufacturing tools applied in the food and beverage industry.

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Section: Slp Applications In the Food Industrymentioning

confidence: 99%

Production Model Based On 5S And SLP To Improve Efficiency in A Food Industry Company

Tirado,

Arce,

Collao-Díaz

2023

Proceedings of the International Conference on Industrial Engineering and Operations Management

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“…There were few layout studies that have involved food processing as the case studies and attempted to minimize production flow and consequently increase the production efficiency. Exemplarily, Amit et al (2012) had demonstrated the use of the Systematic Layout Planning method and analysis with ARENA simulation to reduce the total travel distance, time, cost and increases output in a snack processing premise. A study by Ojaghi et al (2015) has generated several layouts using Systematic Layout Planning (SLP) and Graph Based Theory (GBT) for a meatball and soup paste processing.…”

Section: Introductionmentioning

confidence: 99%

Spine layout design for improving food hygiene and reducing travelled distances in a small-scale burger patties processing

Hasnan¹,

Aziz²,

Taip³

et al. 2019

Food Res.

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This paper presents a method to perform a spine layout design for a burger patties processing in a rectangular premise measuring 31.5 x 9 x 3 m with a production volume of 300 000 kg/year. The factory experienced cross-contamination, pest infestation, inefficient material and operators flow and excessive moving distance during the production. The mentioned issues can be linked to the poor layout configuration and this consequently leads to incompliance to food safety standards and delay in production time. The poor layout plan is attributed to the lack of knowledge and guideline in designing an efficient and hygienic food plant layout. Hence, a spine layout is proposed in this paper as the company is preparing for the major renovation of the premise. A spine layout consists of a central aisle called "spine" with workstations or rooms located on either side. The central spine was used to conduct the production traffic, whereby food material, utilities and operators could access the different room from the central core. The new layout was able to effectively segregate the high-risk, low-risk processing, transitional and auxiliary's area for 24 rooms, consequently complying with the Good Manufacturing Practice and preventing cross-contamination risk. The travelled distance during the production operation was also reduced by 58.3% which would lead to the decrease in overall production time and increase in production efficiency.

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