What Is Overall Equipment Effectiveness?

Equipment whole process management is a new equipment management method proposed by comprehensive equipment engineering and process management theory. The basic idea is to extend the scope of equipment management to include the entire process of equipment research, design, manufacture, purchase, installation and commissioning, use, maintenance, and modification, and to scrapping. Every link in this process Indispensable, the problems of each link will cause a chain reaction of the whole process. Its basic purpose is to ensure and improve the reliability, maintainability and economy of the equipment as a whole through the entire process management.

Equipment whole process management

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Equipment whole process management is a new equipment management method proposed by comprehensive equipment engineering and process management theory. The basic idea is to extend the scope of equipment management to include the entire process of equipment research, design, manufacture, purchase, installation and commissioning, use, maintenance, and modification, and to scrapping. Every link in this process is Indispensable, the problems of each link will cause a chain reaction of the whole process. Its basic purpose is to ensure and improve the reliability, maintainability and economy of the equipment as a whole through the entire process management.

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Equipment whole process management

step 1

Clarify the management functions of each department

Step 2

Establish a sound management process

Step 3

Strengthen equipment file management

The whole process management is a lifetime of equipment

Based on the characteristics of food production and the current status of enterprise equipment management. Food companies urgently need to systematically introduce the management concept of the whole process of equipment in modern equipment management. By strengthening the whole process management of equipment, it can extend the service life of equipment, reduce product costs, and improve the product quality and comprehensive utilization of equipment.

Equipment whole process management Equipment selection procurement

In the domestic food industry, there is a situation of coexistence of new and old enterprises. The selection and procurement of equipment is of great significance for new enterprises to choose equipment, for old enterprises to purchase new equipment, to design and manufacture special equipment themselves, and to import technical equipment from abroad. The selection and procurement of equipment directly affects the equipment's transport life, construction period, product quality and manufacturing costs. Therefore, the selection and procurement of equipment requires the selection of advanced technology and economical and reasonable equipment to ensure the smooth development of production. Generally speaking, due to the limitation of the food company's resources, food companies have obvious problems in the equipment selection and procurement process of equipment integration, compatibility, and the cost of complete machine procurement. Take the filtering equipment of a juice company as an example. The Swiss Filthox cross-flow filter that the company intends to use is more advanced, but it is difficult to be compatible with domestic external filling equipment. And there is a problem of high introduction cost. How to solve this problem. To achieve equipment economics, productivity, reliability, maintainability, environmental protection, matching, energy saving, flexibility and ease, you need to choose an effective procurement method.

According to the characteristics of food production equipment, the procurement of its equipment can adopt a procurement method combining bidding procurement and targeted procurement, that is, firstly, by fully understanding its performance and price ratio through bidding procurement, determine a brand and fixed procurement channels. In the future, the company will purchase fixedly during the process of company expansion and product upgrade. This procurement method overcomes the shortcomings of traditional procurement, such as low procurement efficiency, high cost, lack of transparency in procurement decisions, and the relative lag of tender procurement. Its advantages are: (1) reduce procurement costs and improve business efficiency; (2) standardize procurement procedures To prevent corruption; (3) the reliability and completeness of the equipment is guaranteed; (4) it is conducive to training the mechanics and operators, ensuring the usability and easy maintenance of the equipment, and fostering the awareness of equipment management among all employees; (5) Facilitate the institutionalization of equipment.

Equipment whole process management equipment use

The use of equipment has an important influence on the length of the life of food production equipment, the level of production efficiency and work accuracy. Practice has proved that the key to the use of equipment is the formulation of operating procedures and the quality of personnel. In the management process of assembly line equipment, strict rules and regulations, as well as the training and assessment of operators and safety education, are effective ways to prevent the vicious accident of equipment damage. Facing the characteristics and current situation of the food industry, food companies should pay attention to the following points in the rational use of equipment:

(1) The enterprise shall reasonably equip the types of machinery and equipment such as motors, regulating valves, meters, analytical instruments, and ultrafiltration according to the production process and technological characteristics of the enterprise, so that various equipment can coordinate and match each other in terms of performance and production efficiency. At the same time, the proportional relationship between various equipment should be adjusted in a timely manner according to the cyclical changes in the production of food, so that the load of the equipment is within the acceptable range.

(2) According to the requirements of food production, formulate and implement the rules and regulations on the use of equipment to improve the economics of equipment use and product safety. Such as the establishment of equipment safety operation regulations and inspection and maintenance procedures, strict credential to operate the equipment, and the provision of reasonable energy consumption, material consumption and cost quotas.

(3) Implement the management thoughts of all staff and equipment in the whole process, and strengthen the training and assessment of staff. In particular, the training and evaluation of important types of work and maintenance personnel. For example, during the production of fruit juice, for the process of adding concentrated water to reduce the equivalent of fresh fruit juice to the highly concentrated fruit pulp, it is necessary to add the equivalent of what was lost during concentration to the original pulp. The amount of water to achieve the original taste of the juice. This requires the equipment to be equipped with skilled operators of the appropriate type of work, and to determine whether employees can get on the job through assessment.

Equipment Full Process Management Equipment Maintenance

Equipment maintenance and maintenance is the key emphasized by traditional equipment management and one of the main tasks of modern equipment management. The life of equipment depends to a large extent on the quality of maintenance. In the process of using food production equipment, with the progress of production, there will inevitably be continuous changes in technical conditions, and certain inevitable abnormal phenomena, such as loose screws, dry friction, and abnormal sounds. If the hidden dangers of these equipment are not timely, Processing will cause premature wear of equipment, especially key equipment on the production line. It can even lead to serious accidents. Therefore, do a good job of equipment maintenance. Discover and deal with problems in a timely manner, improve the technical status of the equipment at any time, and prevent problems before they occur, you can steadily take the initiative in equipment management. Therefore, in order to improve the level of equipment maintenance, food companies should combine the following basic principles in equipment maintenance, inspection and repair work:

(1) Adhere to the principle of giving priority to condition monitoring and planning maintenance. Condition monitoring is mainly used to monitor the status of key equipment (such as evaporators, aseptic filling systems, etc.) on food production lines through programmable controllers or other monitoring equipment, to grasp the wear and tear of equipment, and to strengthen the daily maintenance of machinery and equipment, Maintenance and repair, eliminate hidden dangers of equipment in time, eliminate accidents in the bud, and take precautions. At the same time, in view of the accidental nature of the equipment failure, when the wear reaches a certain level, especially when it reaches the severe wear stage, it must be repaired in a timely manner, so that both prevention and maintenance are equal, and waste should not be biased.

(2) Adhere to the principle of correctly handling the relationship between production and maintenance. Equipment maintenance requires a certain amount of manpower, material resources, and time, especially when the production tasks of the enterprise are relatively tight. If any problem occurs in any link, it will cause the shutdown of the entire production line and the waste of raw materials. At the same time, the equipment runs at high intensity. Occasionally neglecting maintenance will lead to increased wear and tear of equipment, critical equipment such as evaporators, homogenizers, and sterilization and cooling systems, which will seriously affect the safety, speed, and efficiency of production. Therefore, the corporate responsible person must have a comprehensive perspective and correctly handle the relationship between production and maintenance.

(3) Adhere to the principle of combining professional repair with employee maintenance. On the one hand, employees can make a difference in the off-season of food production; on the other hand, they can ensure the full participation of equipment use and maintenance. At the same time, through this to reduce the labor intensity of professional repair departments, improve their professionalism, and meet the requirements of key equipment condition testing.

Equipment whole process management

The equipment must be repaired in order to guarantee its material life. However, from a micro perspective, the repaired equipment cannot be completely restored to the original technical state of the equipment. During the long-term use of the equipment, on the one hand, the technical performance of the equipment will gradually decrease with the increase in the number of repairs, leading to reduced production efficiency and increased energy and material consumption; on the other hand, from an economic perspective, the number of equipment overhauls is limited. Therefore, food production equipment needs to establish the concept of the number of economic overhauls. After the economic overhaul, the equipment should be considered for renovation to ensure the realization of safe production and improve the economic efficiency of the enterprise.

The upgrading of food enterprise equipment is to eliminate some of the equipment on the production line that are severely corroded and have low production efficiency, and replace it with equipment with advanced structure, perfect technology, high efficiency, good performance, and low energy consumption. Such as the application of ultra-fine filtration and aseptic packaging equipment in the production of liquid food, the use of fork spiral and liquid nitrogen spray storage equipment in the production of fresh food. Compared with equipment replacement, equipment renovation can improve the productivity and product quality of food companies more directly and specifically under the conditions of less investment and quick results. In this process, we should pay attention to avoiding risks. Equipment renewal requires a certain amount of resource investment. Therefore, standardized operations and risk aversion cannot be ignored. The updating and transformation of food equipment should refer to the selection of equipment and the procurement mode, perform a feasibility analysis and prepare a budget for the transformation and reconstruction project, and after the completion of the transformation and reconstruction project, strict effect acceptance should be performed to ensure the success of the equipment upgrading and transformation.

2.5 The relationship between the various links in the entire process of food equipment management The entire process management of modern equipment requires the continuity and tightness of each link in the equipment management. This requirement is reflected in each link of the entire process of food equipment management (table):