Optimizing a Process Line

The fundamental key to optimizing a manufacturing line is understanding what process steps or unit operations are the pacesetters or bottlenecks. This is not always obvious. Food process lines are often a combination of batch and continuous operations. For example, baking usually begins with batch mixing of dough or batter. It may be followed by batch or continuous proofing (for yeast-raised products), continuous forming (rounding in the case of breads, cutting or molding for cookies and cracker…