皋琴《基础工业工程实践》清华大学：Work Improvement in Dishwashing Area.pdfVIP

Work Improvement in Dishwashing Area Group 3, Class 91 (Chen Yiwen, Liu Lingyan, Wang Haoyu, Liu Zhe) 9/7/2010  Current Working Methods  Workplace Layout  Working Environment Having a close scrutiny of the dishwashing area in Zijing Restaurant, we conclude that the work environment there is dissatisfying and requires urgent improvement. The present working circumstances are objectively presented below: 1. AREA: 8.5*5(meter) 2. ILLUMINATION: The 42.5- square meter area looks bright, with two lights hanging on the ceiling. 3. NOISE: The impact sound among thousands of bowls helps maintaining an extremely noisy atmosphere, which allows no clear conversations. 4. TEMPERATURE: Owing to the hot steam derived from the large dishwashing machine and heated water in the sink, the room has a relatively high temperature of 38 degree centigrade. 5. HUMIDITY: Steam and water full of sinks produce a exactly sauna room .At the same time, waste water floods on the floor, requiring the workers wearing boots. 6. VENTILATION : The only two fans hanging on the ceiling and two open windows cannot stir the still air, making a room with bad ventilation.  Operation Process Dishes in different size are washed in different ways.  Tools and Equipment Multifunctional automatic dishwashing machine (DZCO) Dishwasher Track Dis