Enavigo Consult a/s:

creating and sustaining superior performance

 

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grillkylling 
 

Enavigo Consult a/s has recently conducted two “Lean Light” projects at further meat processing plants in Norway.

 

 


 

 

A project on a plant that produces further processed meat products comprising:

  • Canning (shoulders, ready meals, meatballs, soups and pies)
  • Frozen burgers for Gilde and McDonaldFried and frozen meat products
  • Fried chicken products
  • Ready Meals

  


 

The project aimed to improve economic performance by:

  • Optimising the production flow and processes from value stream analysis
  • Increasing productivity and reduce staffing in order to reduce the salary costs per kg. of final product
  • Identifying and reducing waste and loss in the production
  • Introducing blackboard meetings (Kaizen board) and improvement groups to continue the ongoing optimisation of production processes
  • Evaluating the technical condition of the equipment
  • Within two months, two production departments were reviewed and improvements with a potential of approx. 27 million NOK was identified!

EC billede

 

Lean Light


 

Enavigo Consult a/s has developed the ”Lean Light”-concept in order to provide a solution that reduces the company´s inputs and gives quicker and better results. The “Lean Light” approach focuses on the production processes and not the product. The “Lean Light” concept uses elements from the traditional Lean for analysis of production and flow, and is mapping areas of improvement as well as it is a tool for the implementation of improvements.

 


 

Purpose of a Lean Light project

  • To improved productivity
  • To minimize waste and loss
  • To reduce resources and inputs
  • To identify bottlenecks
  • To ensure a steady flow

Content of a Lean Light project

  • Implementation of blackboard-meetings and introduction of new effective targets/indicators
  • Value Stream Mapping of current situation
  • Identification and registration of waste
  • Manning analysis
  • Analysis of the technical conditions of processing equipments

Implementation of a Lean Light project

  

Professional staff with solid experience with slaughtering, meat processing, further processing, production flow and fish processing covering the following skills:

Success criteria and preconditions

  • Management commitment and acceptance
  • The organisation's readiness for change
  • Employee awareness and involvement

Results

  • Reduction of salary costs € / kg
  • Improved flow, logistics, and lower stocks
  • Reduction of production costs
  • Suggestions for future value streams
  • Better ROI