The process flow diagram below llustrates bread making on two identical eyes that can work in paralel feeding into a packagingine Each even bakes a batch of 100 loaves at a time, and the batches are then sent for packaging FG stands for "Finished Goods, CT for Cycle Time Bread Making WIP Packaging FG "CT 1hr/100 Lavo CT-Ihr/100 leaves Bread Maldegt CT - hr/100 Leavis (a) Calculate the process capacity in loves per hour, assuming that (b) What is the main disadvantage of working both ovens flat out at the time? Remember, we would like our bread to be as fresh as possible (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 () above? (a) Whate average capacity tilation in percentage terme) of each oven, you mplemented the staggering method you mentioned to your answerin() above The process flow diagram below llustrates bread making on two identical eyes that can work in paralel feeding into a packagingine Each even bakes a batch of 100 loaves at a time, and the batches are then sent for packaging FG stands for "Finished Goods, CT for Cycle Time Bread Making WIP Packaging FG "CT 1hr/100 Lavo CT-Ihr/100 leaves Bread Maldegt CT - hr/100 Leavis (a) Calculate the process capacity in loves per hour, assuming that (b) What is the main disadvantage of working both ovens flat out at the time? Remember, we would like our bread to be as fresh as possible (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 () above? (a) Whate average capacity tilation in percentage terme) of each oven, you mplemented the staggering method you mentioned to your answerin() above