 | Watch the full interview to learn more about how to evaluate OEE in food processing operations. |
Bryan Griffen: So what are some of the common OEE troublemakers that you've seen, and what are the strategies for catching and improving them?
Joe Zembas: Okay, we'll run down through availability and performance and quality again. So from an availability standpoint, it could be very simple things like staffing levels, like starving or blocking the machine by not providing the raw material to it or ingredients to it, or it unable to move stuff on down through the system.
From a performance standpoint, there are, all kinds of different losses that you see, but things will be very machine dependent. If you've got a very rudimentary machine, it may simply just be a jam here or there. If you've got a high-tech servo-driven multi-access machine, there might be much more difficult problems to troubleshoot and solve. And then from a quality standpoint, some machines will automatically reject off-quality things because of sensors up and down the machine, or some of those will simply be done offline afterward.
