20.500.12556/DKUM-37948 IZBOLJŠANJE FUNKCIJE STEPANJA APARATA MUM8 PO METODOLOGIJI 6SIGMA The improvement of MUM8 kitchen machine cream whipping function acccording to the methodology 6Sigma Razvoj malih gospodinjskih aparatov zahteva stalno izboljševanje njihovih funkcionalnih lastnosti, tako pri BOSCH-u kot tudi pri konkurenčnih blagovnih znamkah, saj so te ključnega pomena za uspeh na trgu. Zaradi primerjave s konkurenco in želja kupcev je bila s strani marketinga BSH dana zahteva, da je na aparatu MUM 8 potrebno izboljšati funkcijo stepanja. Ker vpliva na kvaliteto te funkcije izredno veliko faktorjev, smo se odločili, da v diplomskem delu prikažemo, kako v podjetju BSH Nazarje rešujemo zahtevnejše probleme po metodologiji 6Sigma. Za izboljšanje funkcije stepanja aparata MUM 8 smo s člani tima v začetnem delu najprej definirali problem in določili ciljno vrednost, katero želimo doseči. Nato smo definirali vse možne vzroke, ki vplivajo na funkcijo stepanja, in izmed njih izbrali glavne, ki imajo po našem mnenju največji vpliv. V osrednjem delu diplomske naloge so opisani zbiranje podatkov, izvedba meritev, rezultati meritev in analiza. Na podlagi vseh analiz sledi oblikovanje možnih rešitev. Da dosežemo zastavljeni cilj izboljšanja funkcije stepanja aparata MUM 8, je potrebno na stepalni metlici obdržati možnost nastavljanja dolžine. Ta nam omogoča optimalno nastavitev oddaljenosti metlice od posode, ki je eden glavnih pogojev dobrega stepanja. Drugi pogoj, ki doprinese levji delež k izboljšavi, je dvig vrtljajev stepalne metlice, ki skrajša potreben čas stepanja. Po uvedenih rešitvah je v zadnjem delu izveden nadzor procesa, kjer je ugotovljeno, da smo skrajšali čas stepanja in je stepena smetana zahtevane kvalitete. The development of small kitchen appliances demands permanent improvement of functional performance at BOSCH and at competitor brands in order to ensure stabile marketing success. Whipping of cream for the machine MUM 8 was recognized by BSH as an important comparison criterion towards competitors and a quality aspect for small appliances from the costumer point of view. Therefore the aim of our work was to improve this function. Due to the fairly complex process that is driven by many parameters we decided to present in this work the standard BSH methodology 6Sigma which enables dealing with more complicated problems. In order to improve the process of cream whipping with the MUM 8 our team had to define the problem and set the target value that we wanted to achieve. Afterwards we established possible factors that influence the cream whipping process and selected the main ones. In the core section of this work we discus data collecting, measurements, results and result analysis. Based on that, we further describe possible solution possibilities. The extracted leading parameter that the most influences the whipping quality for MUM 8 is the gap between the bowl bottom and the whisk so we concluded that its length has to adjustable in order to fine tune the distance till optimum. The second parameter, that mostly influences the whipping is the whisk speed, that enables also shortening if the whipping time. After the implementation of proposed solutions we performed the process control procedure that confirmed shortening of whipping time along with high quality of whipped cream. Aparat MUM 8 Metodologija 6Sigma DMAIC Stepanje Optimiranje Sladka smetana Meritve Izboljšave Optimizacija Kitchen machine MUM 8 Methodology 6Sigma DMAIC Whipping Optimization Cream Measurements Improvements true true false [A. Strojanšek] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2012-09-13 13:25:53 2012-10-29 13:37:39 2022-04-25 23:02:44 2021-04-19 03:12:05 2012 0 Krško 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 641.514.8-045.43(043.2) 1024102492 URN:SI:UM:DK:D4F4E5SC VS_Strojansek_Aleksander_2012.pdf VS_Strojansek_Aleksander_2012.pdf 1 8EB1C91711DCDACD8EEC751E529CAFB9 f251d55f9e0a0b797ddf0df1fd92e97d85a806f6d7934b1dd320c9afa0f09351 5fcde4bc-7c08-11eb-bb7a-00155d0001ca 20.500.12556/dkum/e6b208c1-f2be-48ac-94cd-5c28dc94ffd1 https://dk.um.si/Dokument.php?lang=slv&id=51624 Fakulteta za energetiko 0 0 0