Home Insert Draw Page Layout Formulas Data Review View Acrobat Tell me Share o Comments Insert V " V Z L Sort & Filter vou 40 .00 0 Find & Select Ideas Sensitivity -T) Create and Share Adobe PDF Format V K P Q R S T U V w Calibri (Body) 14 - Ai General Conditional Formatting Format as Table DX Delete Paste U a. A v $ % ) Cell Styles 116 A x fx A B D E F G H 1 L M N o 5 The process flow diagram below illustrates bread making on two identical ovens that can work in parallel, feeding into a packaging line. 6 Each oven bakes a batch of 100 loaves at a time, and the batches are then sent for packaging. 7 FG stands for "Finished Goods", CT for Cycle Time. 8 9 10 11 12 Bread Making WIP FG Packaging 13 *CT = 1hr/100 Loaves 14 CT = 1hr/100 loaves 15 16 Bread Making+ 17 18 CT = 1 hr/100 Loaves 19 20 21 22 (a) Calculate the process capacity in loaves per hour, assuming that 23 24 25 26 27 (b) What is the main disadvantage of working both ovens flat out all the time? Remember, we would like our bread to be as fresh as possible. 28 29 30 31 32 33 -. (c) By precisely how much would you stagger the start times of the two ovens so as to achieve the maximum capacity and at the same time avoid the issue you pointed out in (b) above? Home Insert Draw Page Layout Formulas Data Review View Acrobat Tell me Share o Comments Insert V " V Z L Sort & Filter vou 40 .00 0 Find & Select Ideas Sensitivity -T) Create and Share Adobe PDF Format V K P Q R S T U V w Calibri (Body) 14 - Ai General Conditional Formatting Format as Table DX Delete Paste U a. A v $ % ) Cell Styles 116 A x fx A B D E F G H 1 L M N o 5 The process flow diagram below illustrates bread making on two identical ovens that can work in parallel, feeding into a packaging line. 6 Each oven bakes a batch of 100 loaves at a time, and the batches are then sent for packaging. 7 FG stands for "Finished Goods", CT for Cycle Time. 8 9 10 11 12 Bread Making WIP FG Packaging 13 *CT = 1hr/100 Loaves 14 CT = 1hr/100 loaves 15 16 Bread Making+ 17 18 CT = 1 hr/100 Loaves 19 20 21 22 (a) Calculate the process capacity in loaves per hour, assuming that 23 24 25 26 27 (b) What is the main disadvantage of working both ovens flat out all the time? Remember, we would like our bread to be as fresh as possible. 28 29 30 31 32 33 -. (c) By precisely how much would you stagger the start times of the two ovens so as to achieve the maximum capacity and at the same time avoid the issue you pointed out in (b) above