Operation flow and efficiency improvement - Case Study the Dishwashing of A Company

• Main Authors: Pei-Hua Shen, 沈佩樺
• Other Authors: Jui-Chin Lu
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/m4r524

碩士 === 國立高雄應用科技大學 === 工業工程與管理系碩士班 === 102 === The purpose of this study wants to enhance the operation flow in the dishwashing workplace by method of work study and estimate cumulative Musculoskeletal Disorders on different flow. The Study Method has using flow diagram, Multi - Man - Machine Chart to overall Review handling distance of Process , Workstations Moving flow, and staffs working utilization, and enhance each item by ECRS. The other Study Method are using OWAS and RULA to estimate and decrease accumulated Musculoskeletal Disorders in the workplace. The result of this study on this case of A Company: 1、The new Work flow improvement for the Total process time from 59262s to 27660s (Cost Down 47%) , the Total Manpower improve from 7 to 4(Cost Down 43%), Total work efficiency improve from 75% up to 90% (increase 15%) . 2、The Work Flow Distance improve from 9610cm to 7230cm, Total saving 2380cm(Down Rate 42%). 3、Using assist frame is significant to decrease accumulate Musculoskeletal Disorders in the workplace. The Soak Stage risks level of AC3 from 3% to 0% and level of AC2 from 68% to 23%. The Packing Stage risks level of AC3 from 13% to 0% and level of AC2 from 41% to 27%. The Quality Stage risks Level from AL2 become to AL1.