Example $1$Bread Making on Two Lines

Initial Assumptions

$$ The bakery sells only white bread.

$$ Two parallel baking lines, each equipped

with a mixer, a proofer, and an oven.

$$ The two baking lines share a single

packaging line.

$8-$hour work day

Which process is the bottleneck within each

baking line?

What is the bottleneck time of the $1$st baking

line?

The $2$nd$?$

Figure $1$ Process Flow Diagram and Process Times for Bread$-$Making with Two Parallel Lines

Raw Process Time: Process Time: Process Time: Work in Finished

Materials $3/4$ hour$/3/4$ hour$/1$ hour$/$ Process Goods

$100$ loaves $100$ loaves $100$ loaves

Process Time:

$3/4$ hour$/$

$100$ loaves

Process Time: Process Time: Process Time:

$3/4$ hour$/3/4$ hour$/1$ hour$/$

$100$ loaves $100$ loaves $100$ loaves

Mix

Mix Proof Bake

BakeProof

Pack

What is the bottleneck time for the entire baking

line operation?

What is the bottleneck time for the entire bread$-$

making process?

What is the throughput time for the entire bread$-$

making process?

Figure $2$ Bottleneck Times for each Bread$-$Making Line

Raw

Materials Bottleneck Time: Work in Finished

$1$ hour$/100$ loaves Process Goods

Process Time:

$3/4$ hour$/$

$100$ loaves

Bottleneck Time:

$1$ hour$/100$ loaves

Mix BakeProof

Pack

Mix BakeProof

How should the baking lines be scheduled

$($started together or staggered; run continuously

or with idle time$)?$

What is the overall daily capacity of the bread$-$

making operation?

Figure $3$ Bottleneck Times for the Bakery

Raw Work in Finished

Materials Process Goods

Process Time:

$3/4$ hour$/$

$100$ loaves

Bottleneck Time:

$1/2$ hour$/100$ loaves

Bottleneck Time:

$3/4$ hour$/100$ loaves

Mix BakeProof

Pack