Loss reduction in Product A

Abstract

The objective of this study was to reduce the loss in the production of product A, the steamed stuff bun at CPRAM Co., Ltd. (Ladlumkaew). Problem analysis indicated that total waste 0.48% caused by surface hole (0.12%), QC sampling (0.03%), set up loss (0.02%) and cracking (0.01%). “Surface hole” was selected for the problem solving considering from impact, loss frequency and chance to resolve the problem. The main causes of surface hole problem found to be how to assembly the grinder sieve and the large amount of connective tissue in the minced pork. The low efficiency for size reduction resulted to incompletely cut fibrous pork. Investigation and problems were resolved by adjusting the equipment, carrying experiment, testing, monitoring and implementing in the pilot scale following with the production scale. After the testing and improvement, the surface hole defect was successfully reduced from 0.12% to 0.01% which was equivalent to the cost saving of 365,976 Baht/ month or 4,391,712 Baht/year.