Idhammar OEE - the bread and butter of group-wide continuous improvement
BRITISH BAKERIES, the bread producing division of Premier Foods (previously RHM), is very familiar with high volume,high-pressure manufacturing process. producing the nation’s daily bread to the tune of over 2 million loaves a day requires precision operation, efficient production and a skilled, professional workforce. At British Bakeries these features are supported by the use of a group-wide OEE system from Idhammar that delivers timely, reliable and accurate performancemeasures together with the detail necessary for a team-based approach to continuous improvement. In the last five years this has resulted in a 15% increase in productivity and savings of millions of pounds...
OEE as part of a clear strategy
In 1998, Bob King, the visionary Manufacturing Director of the Baked Bread Division of Premier Foods, decided to implement a group-wide system to measure Overall Equipment Effectiveness
(OEE) to support continuous improvement programmes and to provide a consistent bench-mark across the 15 bakery sites.
Right from the outset of the project Bob was clear on his requirement for the OEE system; to provide the foundation for his strategy to increase productivity, improve individual skill levels and enhance industrial relations.Download the case study to understand how Idhammar OEE is proving the bread and butter of group-wide continuous improvement for Premier Foods.