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Scharffen- Berger

In: Business and Management

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Capacity Analysis on Current Production Capability

[pic]

divide 30 days divide 1400kg (30days x 24hr/50hr) x 2800kg (30days x 16hr/1.25hr) x 115kg

* Supongamos SBC produce sólo el 62% de chocolate semi dulce que requiere 50 horas de procesamiento conche y hora de la operación, no se modifica. Molino de bolas aún no se introduce. Usando 2 caracolas y MELANGEUR sólo existentes para producir el 62% de productos semi-dulce, las 2 caracolas existentes producen un cuello de botella y SBC se experimentan déficit de capacidad y no es capaz de aceptar cualquier aumento de la demanda de producto.

Capacity Analysis on New Production Capability – Introduction of Ball Mill and Addition of 1 Melangeur

[pic]

divide 30 days divide 1400kg (30days x 19hr/10hr) x 2800kg (30days x 16hr/1.25hr) x 230kg

** Molino de bola se introduce. Asume molino de bolas puede procesar más de 1400kgs y capacidad máxima del molino de bolas diaria no se supera. El tiempo de procesamiento del molino de bola dura 5 horas. Por conche tiempo de proceso se reduce a partir de 50 horas a 10 horas, con la introducción del molino de bolas. Pero existente 1 mélangeur se convierte en un cuello de botella con la introducción del molino de bolas. 1 unidad de más de mélangeur tiene que ser añadido para satisfacer la demanda en aumento. Con 2 unidades, el MELANGEUR todavía producirá un cuello de botella cuando la demanda aumenta a un 150%, suponiendo horas de funcionamiento se mantiene sin cambios.

SBC Processing and Equipment - Facts and Figures

| |Batch Size |Batch Processing Time |Operation hours per day |Max Cap per batch |Max Cap/day^ |Max Cap/month^ |
|Bean Cleaner |200kg |15 min |8 hr |200 kg |6400kg |192000kg |
|Roaster |250kg |75 min + 15 min cooling |8 hr |n.a. |1333kg |39990kg |
|Winnower |250kg |33 min |8 hr |450kg/hr |3600kg |108000kg |
|Melangeur x 2 |115kg |1.25hr |16 hr |n.a. |2944kg* |88320kg* |
|Conche 1/Conche 2 |1400kg |50 hr |24 hr |1400kg |5320kg# |159600kg# |
|Ball Mill |> 1400kg |5 hr |5 hr |n.a. |> 1400kg |> 42000kg |
|Tempering |140kg/hr |60 min |16 hr |200kg/hr |2240kg |67200kg |
|Molding |140kg/hr |20 min |16 hr |140kg/hr |2240kg |67200kg |

^ basado en las horas actuales de operación. es decir, asumir ningún cambio en las horas de operación.

* Además de la 1 más MELANGEUR considerado.

# Nuevo tiempo de procesamiento conche después de la introducción del molino de bola se considera.

Case: Scharffen Berger Chocolate Maker (SBC)

Hechos Relevantes

SBC es un fabricante de chocolates de alta calidad que cumple con las expectativas de sus consumidores con chocolates de alta calidad. Los fundadores de la CBS, Robert Steinberg y John Scharffenberger, estaban comprometidos a servir a sus clientes el "de chocolate de la más alta calidad posible a partir de los mejores granos de cocao disponibles".

Jim Harris, el director de operaciones, fue intimidado por el reto de satisfacer las demandas actuales de los chocolates de SBC utilizando las instalaciones actuales de producción, manteniendo al mismo tiempo su calidad. Harris también temía que SBC se puede considerar como "poco cooperativa, que no responde" por sus minoristas / consumidores si no aumentan la capacidad para satisfacer la demanda.

Problema

El análisis del proceso muestra que los cuellos de botella en la producción se encuentran claramente con las caracolas. Con la instalación de producción actual de SBC sólo puede satisfacer su demanda actual, ya que no tienen ninguna capacidad de ampliación.

Alternativa

1)

La propuesta de añadir el molino de bolas tanto, es muy recomendable, ya que ha sido probado para mantener la alta calidad y se reduce el tiempo de producción de manera significativa. La escalabilidad se logra mediante la manipulación de más de 1.400 kg por lote y la reducción del tiempo de molienda de 50 horas a 10 horas. Además, el producto con beneficios contenido de azúcar desde el tiempo más corto como el molino de bolas disminuye la cantidad de degradación del sabor que era el caso con el uso de conchas.

2)

La adición de una melaugeur adicional todavía no será capaz de cumplir con los aumentos repentinos de la demanda de 150% con respecto al nivel actual. La decisión de invertir en el melangeur debe basarse en el análisis de costo-beneficio que con ello nos ayuda a satisfacer la demanda aumenta de más del 100% desde los niveles actuales.

Decision(criterios)/Plan De Accion

Ademas del solo molino de bolas no resolverá los votos de producción. Los beneficios de la molienda serán significativos sólo si también tendrá la capacidad de decir melangeur asar ser aumentado. Otras áreas del proceso que pueden ser mejorados están por debajo, cada uno tendrá que ser analyised individualmente por sus costos y beneficios.

1 embalaje Outsourcing a la 3 ª parte - SBC sigue siendo escéptico sobre la calidad de los productos y por lo tanto ha albergado a 35% de los envases. Sin embargo, con el aumento de la producción, esto sería una carga adicional. SBC siempre puede tener la exclusividad de sus empacadores para proporcionar grandes volúmenes y por lo tanto poner en práctica las medidas de control de calidad. Además, podría influir en los envasadores para configurar las instalaciones cerca de su lugar de producción, para ser capaz de transferir directamente el chocolate líquido para empacadores de temperamento y el moho.

2. SBC utiliza un viejo 1920 MELANGEUR, una réplica de las máquinas que se utilizan por primera vez en la década de 1800. Los avances tecnológicos, desde entonces, sin duda podrían proporcionar más escalabilidad. Al igual que en el caso del molino de bolas, SBC debe considerar la sustitución de su vieja maquinaria sólo cuando están satisfechos con la calidad de los productos elaborados por las nuevas máquinas. Esto, junto con el aumento de la capacidad de la molienda podría aliviar SBC de capacidad de producción de los votos.

3. El análisis incluido aquí considera sólo el 62% de chocolate endulzado, sin embargo, para una mejor toma de SBC debe analizar todos los diferentes chocolates que produce, que proporcionarían una comprensión mucho más clara de las necesidades de producción SBC decisión.

La capacidad de producción se incrementa también puede tener sus caídas. Como SBC abastece al segmento premium, las condiciones del mercado juegan un papel muy importante en su patrón de consumo. SBC también deberán tener en cuenta la construcción de flexibilidad en su producción para permitir la producción más baja durante turbulencias económicas para evitar la acumulación de inventarios. Por último, como se indica claramente, los fundadores, junto con operadores cualificados eran los mejores jueces del sabor de los chocolates que ninguna medición mecánica pudiera suministrar. Sin embargo, SBC debe tener maneras de dispositivo más mecánicos y automatizados para medir la calidad de los chocolates con las propiedades que diferencian a uno para el otro.

-----------------------
Scharffen Berger Chocolate Maker

Process FlowChart

Packaging

35% at SB

65% at 3rd Party

Molding 140kgs/hr

Tempering Capacity 200kgs/hr Curr use – 140kgs/hr

Chocolate Liquor

Storage tanks

+ Other ingredients

“Nibs”

Vacuum Piping

Conche – refine, mix and aerate the choc

1400kgs/Conche (2)

40-60 Hours

Melangeur

115 kgs/batch for 1.25hrs

“Nibs”

Shells – Discarded Approx 65kgs/250kgs

Winnower

Capacity 450kgs/hr

Curr Use – 25okgs/batch

Cooling Racks 15mins

Bean Cleaner

200 kg/ 15 mins

Roaster

250 kgs/1.25 hrs

2 Weeks Supply

Labelled Bins Warehouse

Labelled Bins (onsite)

96% recovered

Beans 100kgs bags

*Quality Control at every level – Raw Beans, fermented beans, roasted beans, WIP Chocolate, final product

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