P09713 – FRESH BREAD AND ROLL SCALING ROOM

Senior Design

Winter 2008-2009

Team Introduction

Erik Webster, Industrial Engineer – Project Manager

Kate Gleason, Industrial Engineer – Technical Lead

Cecilia Enestrom, Industrial Engineer – Technical Lead

Andrew Tsai, Mechanical Engineer Grant Garbach, Mechanical Engineer

Project Overview

Sponsored by Wegmans Bakery Facility on Brooks Ave, Rochester New York Process for scaling and mixing of dry ingredients for

commercial bread and roll production Three major project aspects:

Lean Process Improvements Improved Layout Design for Inventory Management Improved Ergonomics and Product Quality

Design of procedures and equipment for sifting and screening dry ingredients prior to mixing into the dough for the commercial bread and roll production line.

Status of Week 1 Deliverables Customer Needs Assessment Project Plan Elements

1-page project summary Work Breakdown Structure 2-quarter schedule and milestones

Team Values and Norms

Key Challenges

Working around busy schedules Customer availability is limited Wegmans engineering resources are very

limited Justifying capital investments to Wegmans Working with an existing production

system that will be in continuous operation throughout the design and implementation phases of the project