การลดข้อบกพร่องในกระบวนการผลิตตู้แช่อาหารด้วยเทคนิคซิกซ์ ซิกม่า

Abstract

The objective of this research is to reduce the defects in the food refrigerator production process by using six sigma technique. In order to improve the process which can be separated into five parts: define, measure, analyze, improve, and control, together with quality tools, and failure mode and effect analyze process (FMEA) for analyzing the cause of the defects. Nevertheless, the risk priority number (RPN) is used for considering to identify the cause that affects the defects. The company in the case study produces the food refrigerator an average of 161 units per month and found the defects an average of 93,168 PPM. After the improvement, the defects decrease to 26,666.67 PPM. They have been declined by 28.62 percent.