OEE system puts health into Hovis production
Premier Foods’ Hovis bread production division says that implementing an Idhammar OEE (overall equipment effectiveness) management system reduced its annual gas spend by 7%, equating to £400,000.
Says Bob King, former Hovis manufacturing director, now group head of operational excellence for Premier Foods: “In addition to savings in labour unit cost and product wastage, we have achieved significant savings in energy usage.”
And he adds: “Optimised OEE has a hugely beneficial impact on our energy-efficiency programme, which supports our environmental objectives.”
King points to several hidden production factors that were contributing to wasted energy, such as unplanned production stops, slow running equipment, lack of materials and wrong date codes.
He says that the OEE system provides a holistic view of manufacturing production in terms of OEE, giving automatic measurement, monitoring and reporting tools that help identify areas of waste for urgent evaluation and action.
