A Productivity Improvement of a Cookware Assembly Line
This research objective is to improve the productivity of cookware assembly line by means of time and distance reductions. The motion study and line balancing techniques were applied to the entire assembly operations. A bottle neck was identified to where the operation with inadequate machine layout and workplace organization, including the unbalanced workloads. The new workplace layout and new working method for operators were designed and implemented as well as balancing the assembly line. Specifically, the conveyor speed and duration between the consecutive workpieces in the production line were adjusted to 0.10 m/s and 50 cm, respectively. The number of operators needed in the process can be reduced from 14 persons to 11 persons. The cycle time for assembling process is decreased from 12 to 5 second.
Guanghsu Chang, Jieh-Shian Young and Wirachman Wisnoe
J. Niamsawan and S. Prombanpong, "A Productivity Improvement of a Cookware Assembly Line", Applied Mechanics and Materials, Vols. 799-800, pp. 1398-1402, 2015