FOOD AND BEVERAGE

FOOD AND BEVERAGE PRODUCTION PLANNING WITH ASPROVA APS SYSTEM

PROCESS SYNCHRONIZATION THROUGH OPTIMAL, SEQUENTIAL SCHEDULING

Realistic and feasible production plans in the making of ham considers meat yield per process, maximum waiting time between processes, parallel handling of multiple orders, varying lot size limitations, and availability of alternative resources (varying drum capacity).

Scheduling various types of breads becomes increasingly complex when handling multiple orders in a single process (a large oven). The aim is to establish an squence of orders that, when executed, results in the least amount of waiting time between processes. That’s why we’ve developed specialized tools for traceability, recipe management, quality control and forecasting – so your business can focus on delivering the highest-quality products. If you’re a food producer, manufacturer, processor or distributor, we have a solution to fix your main challenges.

 

Typical planning and scheduling challenges that and APS help to fix in food and beverage industry are:

  • Consideration of Various Resource Capacities
  • Production scheduling is organized as flow shop
  • Calculation of Process Outputs under Consideration of the Yield
  • Consideration of Side Products
  • Consideration of Product Durability
  • Consideration of Changeover Times and Cleaning Times
  • Precise Worker Scheduling
  • Consideration of Alternative Routes
  • Timely Production Process Starts
  • Optimal Lot Sizes
  • Consideration of Required Waiting Times Between Processes (Kneading and Backing for instance)
  • Consideration of Limited Resource Capacities
  • Consideration of the Limited Number of toolings (Ovens, Molds, etc.)
  • Bottleneck Scheduling
  • Quick and Flexible Planning Method
  • Shorter Delivery Times
  • Wholistic Process Synchronization through Optimal, Sequential Scheduling
  • Drastically Shortened Production Lead Times through Bottleneck Oriented Planning
  • Massive Reduction in Intermediate Parts
  • Increased Resource Efficiency
  • Improved Tranparency in Factory and Order Status
  • Greater Flexibility in the Case of Order Changes, Rush Orders, Machine Failure, late deliveries of raw materials, etc.
  • Substantial Reduction in Planning Efforts
  • Optimal Worker Assigment
  • Superior Delivery Reliability
  • Optimal Sequential Scheduling under Consideration of all Restriction
  • Massively Decreased Intermediate Parts (seasoning unit, boneless meat, mass, etc.)
  • Increased Resource Efficiency
  • Improved Transparency in Factory and Order Status
  • Greater Flexibility in the Case of Order Changes, Rush Orders, Machine Failure, etc