Food-Processing-Plant-Design-layout

Food Processing Plant Design & layout
The major problem in designing the, product-focused systems is to decide the cycle time
and the sub-division of work which is properly balanced (popularly known as line
balancing)
7.5.2 Process or functional layout
This type of layout is developed for process focused systems. The processing units are
organized by functions into departments on the assumption that certain skills and facilities
are available in each department. Similar equipment and operations are grouped together.
The functional layout is more suited for low-volumes of production (batch production) and
particularly when the product is not standardized. It is economical when flexibility
(material can be rerouted in any sequence) is the basic system requirement. The flexibility
may be in terms of the routes through the system, volume of each product and the
processing requirement of the items.
The major advantages of a process layout are:
Figure 7.2 Process or Functional Layout
Better equipment utilization
Higher flexibility
Greater incentive to individual worker
More continuity of production in unforeseen conditions like breakdown, shortages,
absenteeism etc.
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