vikram chawla
Vikram Chawla
Kaizen is a culture of continuous improvement focusing on eliminating waste in all systems and processes of an organization. Kaizen strategy begins and ends with people.
Kaizen is ongoing improvement involving everyone, from top manager to lowest level worker.
At KING’S ICE CREAM, kaizen is followed at each process, and also involves all the employees of the company. Inventory of the ice creams are not kept more than 4 days. The production is done according to the requirements and the orders given. The work place is always kept clean. As the process involves various liquid materials the place gets messy at times, but the workers simultaneously clean the place to keep the place fit for working.
THE CONTINUOUS PROCESS OF ICE CREAM MAKING
Ice cream production is a continuous process. The ice cream passes through the stages, meaning that a failure in one of the machines stops the whole line. It is therefore essential to apply the total preventive maintenance plan in all machines in order to keep the whole line form stopping. The application of this plan can reduce the marginal stock and increase the flexibility on the production floor.
All workers are trained in all production activities. This include set-up and operation of the machines, unloading of arriving raw materials, loading of finished products, performing simple maintenance jobs and transport of materials. Most of the production stages in the ice cream factory do not require a lot of specialized training. With internal training, every worker can perform every job on the production line. The result is optimum flexibility and use of labor.
A unified working load cannot be maintained in an ice cream factory. Because of the uncertain market demand, a sophisticated forecast can minimize the mistakes and the need for stocks (e.g. weather conditions for the next two weeks, as the demand for ice cream depends on the weather as well as holidays, when demand for ice cream increases). Small production batches, based on higher flexibility, can be very useful to solve this problem and reduce the stock.
Dairy products and fruits can be supplied daily, thus reducing the raw material stock. This is not only important from the point of view of the stocks but from the taste of the finished product. Other materials such as essences, sugar, etc., are bought in larger quantities. The possible problem of having less than a truck load can be solved by delivering several items in one load or establishing another system with the supplier to have smaller batches delivered more frequently. Undoubtedly, this will affect the product's quality and possibly increase its sales potential.
Kaizen is ongoing improvement involving everyone, from top manager to lowest level worker.
At KING’S ICE CREAM, kaizen is followed at each process, and also involves all the employees of the company. Inventory of the ice creams are not kept more than 4 days. The production is done according to the requirements and the orders given. The work place is always kept clean. As the process involves various liquid materials the place gets messy at times, but the workers simultaneously clean the place to keep the place fit for working.
THE CONTINUOUS PROCESS OF ICE CREAM MAKING
Ice cream production is a continuous process. The ice cream passes through the stages, meaning that a failure in one of the machines stops the whole line. It is therefore essential to apply the total preventive maintenance plan in all machines in order to keep the whole line form stopping. The application of this plan can reduce the marginal stock and increase the flexibility on the production floor.
All workers are trained in all production activities. This include set-up and operation of the machines, unloading of arriving raw materials, loading of finished products, performing simple maintenance jobs and transport of materials. Most of the production stages in the ice cream factory do not require a lot of specialized training. With internal training, every worker can perform every job on the production line. The result is optimum flexibility and use of labor.
A unified working load cannot be maintained in an ice cream factory. Because of the uncertain market demand, a sophisticated forecast can minimize the mistakes and the need for stocks (e.g. weather conditions for the next two weeks, as the demand for ice cream depends on the weather as well as holidays, when demand for ice cream increases). Small production batches, based on higher flexibility, can be very useful to solve this problem and reduce the stock.
Dairy products and fruits can be supplied daily, thus reducing the raw material stock. This is not only important from the point of view of the stocks but from the taste of the finished product. Other materials such as essences, sugar, etc., are bought in larger quantities. The possible problem of having less than a truck load can be solved by delivering several items in one load or establishing another system with the supplier to have smaller batches delivered more frequently. Undoubtedly, this will affect the product's quality and possibly increase its sales potential.