{"id":3720,"date":"2021-04-09T11:04:05","date_gmt":"2021-04-09T11:04:05","guid":{"rendered":"https:\/\/www.quantservice.com\/news\/improved-oee-yields-significant-value-for-international-bakery\/"},"modified":"2024-10-14T12:23:27","modified_gmt":"2024-10-14T12:23:27","slug":"improved-oee-yields-significant-value-for-international-bakery","status":"publish","type":"news","link":"https:\/\/www.quantservice.com\/sv\/news\/improved-oee-yields-significant-value-for-international-bakery\/","title":{"rendered":"Improved OEE yields significant value for international bakery"},"content":{"rendered":"

The customer, a food & beverage incumbent owning a chain of industrial bakeries in the Nordic region, needed to professionalize maintenance operations to increase the productivity of a particular bakery.\u00a0<\/strong><\/p>\n

Overall Equipment Effectiveness (OEE) was not bad, around 85%, but production capacity was an issue, and the hypothesis was that better maintenance among other improvements could support increased OEE through improved Technical Availability.<\/p>\n

The rate of innovation in the maintenance organization was low and it was deemed that externalization to a third party would create a healthy customer-supplier relationship that would spur improvements and efficiencies and develop Service Culture. Furthermore, the customer wanted to minimize wasted raw material to reduce the environmental footprint and create a more cost-efficient production.<\/p>\n

To read the full story about Quant’s solution and the results, please click here!<\/a><\/p>\n