INCREASING LINE EFFICIENCY BY USING TIMESTUDY AND LINE BALANCING IN A FOOD MANUFACTURING COMPANY

Abstract

This paper presents a study that aims to increase the productivity and efficiency of a food processing line in a company. The selected line is the bun production line because the line contributes the highest demand. The method selected to improve this line is a combination of line balancing and work study methods. Line balancing was used to measure the inefficiency of the line and later was used to measure the effectiveness of the proposed solution. Line balance loss analysis and work study methods specifically method and time study are used to identify opportunity for improvement as well as to evaluate the effectiveness of the proposed improvements. Improved methods were proposed and time study conducted. Evaluation on the effect of the proposed improvements shows that the line balance loss is reduced from 69% to 23% and efficiency of the line is increased from 30% to 76%.