Induction cooking technology has been around for so long but in recent times it has been widely used, because of its efficiency and time saving capabilities. A large number of research has been carried out by the world leading manufacturers to improve the performance and product life. Numerous work has been carried out related to cost reduction, so to make the product affordable for every kitchen. Induction cooktop has a lot of advantages as compared with the gas and radiant cooktops. This technology is fast, efficient and from a customer safety point of view it has a big edge over traditional cooking technologies. The purpose of this study is to improve the glass gap capability of 36” induction cooktop. Glass gap capability is one of the major issues which contributes to the performance of the cooktop by impacting the time to boil. It has been observed a poor Gap capability on a 36" induction product. Estimated Cpk of 0.67 resulting from a big data dispersion and a consistent mean shift (+1mm). After having analyzed the product structure it has been observed a spring action of the sensor holder elements, resulting in a coil support plate downward deflection. The main target of this study is to have a Cpk value equal or more than 1.67 in the design stage and 1.33 in the production stage, also to find the solution to reduce the gap to avoid bending of the coil support plate. MSE analysis was performed by two operators to make sure no error occurs while taking the measurements and COV analysis was performed for identification of maximum deflector contributor. After having analyzed the COV data was used for estimating the Cpk of the 36" product and it was found that the reaction forces exerted by the sensor holder were causing the gap to increase, as a result the coil support plate was bending towards the bottom. Observed that the sensor holder is having a spring action resulting in a coil support plate bending, decision was made to perform DOE in order to manipulate some factors such as sensor holder material properties, geometry, glass interference and plate support type. As a result of the two DOEs the proposed solutions was to change the design of the sensor holder in terms of geometry and material shore as well as place an ad hoc supports in the spots of observed maximum plate deflection. Final capability analysis was performed after having all design and support changes to observe the improved process capability index.
La tecnologia di cottura a induzione esiste parecchi anni ma negli ultimi tempi è stata ampiamente utilizzata grazie alla sua efficienza e capacità di risparmio di tempo. Un gran numero di ricerche sono state realizzate dai principali produttori mondiali per migliorare le prestazioni e la vita prodotto Sono stati effettuati numerosi lavori relativi alla riduzione dei costi, così da rendere il prodotto abbordabile per ogni cucina. Il piano cottura a induzione presenta molti vantaggi rispetto ai piani cottura a gas e radianti.Questa tecnologia è veloce, efficiente e dal punto di vista della sicurezza dei clienti ha un grande vantaggio tecnologie di cottura tradizionali. Lo scopo di questo studio è migliorare l'indice di dispersione (Cpk) del gap tra vetro e bobina del piano cottura a induzione da 36 ".Il gap tra vetro e bobina è uno dei principali problemi che influenzano le prestazioni del piano cottura modificando il tempo di ebollizione. È stato osservato un valore basso dell'indice di dispersione del gap per un prodotto da 36".Il Cpk stimato è di 0,67 derivante da una grande dispersione dei dati e uno scostamenteo dal valore medio (+ 1 millimetro). Dopo aver analizzato la struttura del prodotto è stata osservata un effetto molla da parte dei componenti di supporto dei sensori di temperatura , con conseguente deflessione verso il basso della piastra di supporto delle bobine . L'obiettivo principale di questo studio è di ottenere un valore di Cpk uguale o superiore a 1,67 in fase di progettazione e 1,33 in fase di produzione.Si è cercato anche di trovare una soluzione tecnica per ridurre il divario per evitare la flessione della piastra di supporto delle bobine . L'analisi MSE è stata eseguita da due operatori per assicurarsi che non si verifichino errori durante l'esecuzione.Sono state eseguite misurazioni e analisi COV per l'identificazione fattore che contribuisce maggiormente alla deformazione Dopo aver analizzato i dati COV sono stati utilizzati per stimare il Cpk del prodotto da 36".Si è scoperto che la forza di reazione esercitata dal supporto del sensore causa una deformazione verso il basso della piastra di supporto delle bobine, di conseguenza il gap aumenta,Si è preso la decisione di eseguire il DOE per modificare alcuni parametri come le proprietà del materiale del supporto del sensore, la geometria, l'interferenza nominale con il vetro e aggiungere dei supporti alla piastra porta bobine.Come conseguenza di i due DOE le soluzioni proposte consistono nel cambiare il design del supporto del sensore di temperatura in termini di geometria e durezza del materiale del sensore; posizionare supporti ad hoc nei punti di massima deflessione della piastra.L'analisi di dispersione finale è stata eseguita dopo aver implementato tutte le modifiche al progetto per osservare il miglioramento del valori di Cpk.
Analysis of critical dimensions for process improvement of home appliances using six sigma methodology
MOOSANI, DANIAL
2019/2020
Abstract
Induction cooking technology has been around for so long but in recent times it has been widely used, because of its efficiency and time saving capabilities. A large number of research has been carried out by the world leading manufacturers to improve the performance and product life. Numerous work has been carried out related to cost reduction, so to make the product affordable for every kitchen. Induction cooktop has a lot of advantages as compared with the gas and radiant cooktops. This technology is fast, efficient and from a customer safety point of view it has a big edge over traditional cooking technologies. The purpose of this study is to improve the glass gap capability of 36” induction cooktop. Glass gap capability is one of the major issues which contributes to the performance of the cooktop by impacting the time to boil. It has been observed a poor Gap capability on a 36" induction product. Estimated Cpk of 0.67 resulting from a big data dispersion and a consistent mean shift (+1mm). After having analyzed the product structure it has been observed a spring action of the sensor holder elements, resulting in a coil support plate downward deflection. The main target of this study is to have a Cpk value equal or more than 1.67 in the design stage and 1.33 in the production stage, also to find the solution to reduce the gap to avoid bending of the coil support plate. MSE analysis was performed by two operators to make sure no error occurs while taking the measurements and COV analysis was performed for identification of maximum deflector contributor. After having analyzed the COV data was used for estimating the Cpk of the 36" product and it was found that the reaction forces exerted by the sensor holder were causing the gap to increase, as a result the coil support plate was bending towards the bottom. Observed that the sensor holder is having a spring action resulting in a coil support plate bending, decision was made to perform DOE in order to manipulate some factors such as sensor holder material properties, geometry, glass interference and plate support type. As a result of the two DOEs the proposed solutions was to change the design of the sensor holder in terms of geometry and material shore as well as place an ad hoc supports in the spots of observed maximum plate deflection. Final capability analysis was performed after having all design and support changes to observe the improved process capability index.| File | Dimensione | Formato | |
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https://hdl.handle.net/10589/164887