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Optimizing Cheesecake Depanning Area for Efficient Processing

This document outlines the requirements and setup for improving the cheesecake depanning process. It details the necessary personnel, including two employees to manage the loading and unloading of bread baskets, and emphasizes the role of the supervisor, Paul Adams, in overseeing operations. The new setup involves a dual-depending station along the blue conveyor, enhancing workflow efficiency. Key adjustments include the proper angle of the conveyor, ensuring the sideloads are manageable, and maintaining correct oven speeds. This plan aims to streamline the existing process while minimizing water waste.

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Optimizing Cheesecake Depanning Area for Efficient Processing

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  1. Labor Requirements: 2 employees: depanning 1 employee: loading bread baskets Supervisor Contact Information: Paul Adams:

  2. Cheesecake Depanning Layout New Depanning Area Conveyor Path Used Current Depanning Area

  3. Cheesecake Depanning Layout Water Spider Conveyor Empty Pan Rack Work Table Depanning Worker Stack of “Bread Baskets”

  4. Connect U-conveyor at tunnel oven end - At current state, wheel water receptacle to unload to pour out water 2. Set oven at correct oven speed (Contact Night Supervisor)

  5. At Proposed Depanning Station: 3. Angle blue conveyor to fit a station on both sides • Set up station on both sides of blue conveyor as shown below and in the drawing on the previous page Station 1 Station 2 Conveyor

  6. 5. On each station (set-up similar to current process) • Foam holders • Bread baskets

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