Food-Processing-Plant-Design-layout

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Food Processing Plant Design & layoutFigure-1 Basic types of flow patterns employed in designing the layout(a) I-Flow: separate receiving and shipping area.(b) L-Flow: when straight line flow chart is to be accommodated.(c) U-Flow: very popular as a combination of receiving and dispatch(d) S-Flow: when the production line is long and zigzagging on the production floor isrequired.(e) O-Flow when it is desired to terminate the flow near where it is originated7.5 Basic types of layoutsDepending upon the focus of layout design, the basic types of the layouts are:1. Product or line layout2. Process or functional layout3. Cellular or group layout4. „Fixed Position‟ Layout7.5.1 Product or line layout46 www.AgriMoon.com
Food Processing Plant Design & layoutThis type of layout is developed for product focused systems. In this type of layout onlyone product, or one type of product, is produced in a given area. The work centres areorganized in the sequence of appearance. The raw material enters at one end of the line andgoes from one operation to another rapidly with minimum of work-in-process storage andmaterial handling. The equipment is arranged in order of their appearance in theproduction process.Figure 7.1 Product or Line Layout _module_4_lesson_7The decision to organize the facilities on a product or line basis is dependent upon anumber of factors and has many consequences which should be carefully weighed.Following conditions favor decision to go for a product- focused layout.High volume of production for adequate equipment utilizationStandardization of productReasonably stable productdemand Uninterrupted supply of materialSome of the major advantages of this type of layout are:Reduction in material handingLess work-in-processBetter utilization and specialization of laborReduced congestion and smooth flowEffective supervision and control47 www.AgriMoon.com
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