1. Porkkana is found in random places in the morning, often in Semi3, in Semi1, or near Hissi2.

– It should always be in the same place so that we can start as soon as the assembly is done.

Note: There are 2 hissi in production. Often we are looking for something, someone would reply, it is in front of hissi. Question is which hissi. It is time to name both hissi officially such as hissi1 and hissi2 to avoid confusion and unnecessary running back and forth.

1. When the broiler is old, it slows down the line.

– Always mix new and old broilers if possible. Also, do not fill up drained products at the beginning of a product. It is better to mix it up with fresh ingredients. Otherwise, so many traces will go with poor-quality ingredients.

1. Usually, everything(chips, kastike, haarukka, etiketti and film) is meant ready outside for the next product. It is followed only in the morning.

– Should it also be ready for the evening shift as well? If so, it will reduce the chance of using the wrong stuff in the recipe. Also if  number2 person needs to go, find and bring stuff from Kroton room, it takes more time while there might be a crash somewhere and the chain is broken and we lose 10-20 mins. Making kroton room more cooperative will help line operator to stay close to the line to keep it running more and stop possible crashes immediately.

1. Often, Inserts are so tight as well.

– Please fill up Insert Self gently. Line operators are recommended to inform the supervisor if they find tight and crooked Insert a lot.

1. Often, Askars are so tight because someone has just roughly thrown those Askars in the self. This will cause more crashes inside the Askar machine. It is probably not a big difference for one shift, but cumulatively, in a month or year, we could make thousands of trays more just because the Askar self is filled up gently.

– Please fill up Askar Self gently. Line operators are recommended to inform the shift leader if they find tight and crooked Askar a lot.

1. DS3 has the same issue with broiler and cheddar. Not fallen on the plate all around equally. 

– Need servicing. 

2. Too much spice mixed with broiler slows down the line. Also sometimes we have soft broiler with melted ice which catches a lot of spices, especially during Kana-taco. 

– The person who is filling up needs to be mindful about this matter. A few tips are as such. 

a. Do not put too much spice to keep the line smooth. Also not so little that customers might complain. 

b. Always try to mix soft-old broiler with some fresh-hard boxes. 

3. Every now and then, cheddars are moldy. 

– Always inform your shift leader about it immediately. 

1. Salad doesn’t spread all around equally. And many screws are loose. 

– Need servicing.

2. Every morning, a few cups are found not placed properly. 

– The cleaning team should address this issue to find out what is the reason.  

Etiketti machine has so many random issues. These are mainly technical problems. Some of those issues are handled by line operators regularly but sometimes only service guys are able to fix some particular problems. 

– When the service guys are fixing any problem, if possible, they can engage with the nearest line operator by briefly describing what was the problem and how they have fixed it. As a result, we will learn more about the machine and need less and less help from the service department in the future.