MECHANICAL ENGINEERING

DEPARTMENT
POLITEKNIK KOTA BHARU
DJJ42022 INDUSTRIAL MANAGEMENT

LECTURER: PUAN ASPALILA BINTI AWANG

CASE STUDY REPORT

GROUP 5

ICE CREAM FACTORY HASH CREAM FOOD INDUSTRIES

BIL NAME CLASS REGISTRATION NUMBER
1. ANIESA BINTI ABDULLAH DKM4A 04DKM21F1012
2. SITI FATIMAH BINTI SUMRI DKM4A 04DKM21F1040
SUBMITTED DATE:
14/05/2023

2|Page
TABLE OF CONTENTS.

INTRODUCTION…………………………………………………………………..3

CONTENTS………………………………………………………………………4-12

a) Collection of required data

b) Preparation of the floor plan
c) Preparation of process chart and flow diagram
d) Preparation of proposed layout
e) Line balancing after

DISCUSSON AND CONCLUSION……………………………………………...13

APPENDIX…………………………………………………………………………14

BIBLIOGRAPHY…………………………………………………………………...15

3|Page
INTRODUCTION

We chose Hash Cream as our case study because it fulfils the requirements of
our assignment deals with industrial design, construction, management, and
application of science and engineering principles to improve the entire industrial
infrastructure and industrial processes.

Also involves studying the performance of machines as well as people.

Specialists are employed to keep machines in good working condition and to ensure
the quality of their production. The flow of materials through the plant is supervised
to ensure that neither workers nor machines are idle. Constant inspection is made to
keep output up to standard.

4|Page
CONTENTS.

 Collection of required data.

Company Background.

Name: HASH CREAM FOOD INDUSTRIES

Located at:  Lot 2327, Kampung Kedai Menanti, 16810 Selising, Kelantan,
Malaysia.
Produce: Ice cream
Industry: Manufacture of food products
Engaged in: Ice cream manufacturers, suppliers and ice cream caterers.
Contact number: 014-355 5200

Introduction to product

Ice cream

 a beloved frozen dessert enjoyed by people of all ages around the world. It is
a treat that brings joy, refreshment, and a delightful indulgence on a hot
summer day or any time of the year.
 known for its smooth, creamy texture and a wide variety of flavours, making it
a versatile and customizable dessert.
 Available flavours; Vanilla, Chocolate, Rainbow, Strawberry, Vanilla Chips,
Chocolate Chips, Yam, Durian, Tea, Peppermint Chips, Corn, Cream
Cookies.
 Provided in;
o 470ml tub container
o 100ml cup
o 1L tub container
o 6L tub container
o Ice cream box 5L
o Ice cream catering.

5|Page
Method of Production/by Step.

1. Initial mixing of materials, pasteurizing (heating at high temperature to kill of

any harmful bacteria) and homogenizing (thorough mixing of the cream in
attempt to break down any fat globules until the mixture is perfectly smooth
and uniform).
2. After the addition of flavors, colors and fruit purees, mix is left to stand for
around four hours to cool down.
3. Special barrel freezer machine then takes the mix and gradually freezes only
one part of the water crystals making the mix harder. During the same time,
machine also pumps clean air into the ice cream, which by the end will hold
over 50% of the ice cream volume. Without that air in its structure, ice cream
would be hard as an ice cube.
4. Semi frozen mixture is then introduced with the final mix of toppings, such as
fruits, nuts, sweets or biscuit mix.
5. At the end, ice cream is packaged and blast-frozen to the temperature
between -30 and -40 degrees Celsius.

Machine that commonly used for making ice cream.

 Mixers
 Batch Freezers
 Hardening Cabinets

6|Page
  Preparation of the floor plan.

Plan layout.

Kitchen

Mixing
Owner house
procedure
Ice cream Ice cream
machine machine

Packaging
Ingredients

Labelling office
Freezer
Locker

Ice cream Ice cream

storage storage storage

7|Page
Floor plan.
 Floor plan of hash cream factory

OFFICE

8|Page
  Preparation of process chart and flow diagram.

Process chart.

9|Page
FLOW PROCESS CHART

10 | P a g e
  Preparation of proposed layout.

Kitchen
Mixing

procedure

Ice cream
machine
Owner house

Ice cream
Ingredients
machine

Packaging

Freezer office

Labelling

Ice cream Ice cream

storage storage storage

Locker

11 | P a g e
  Line balancing after.

Is a process used to optimize the allocation of tasks among workers in order to

achieve efficient production flow. It involves analyzing the production process,
estimating task durations, and assigning tasks in a way that minimizes idle time and
maximizes productivity. The goal is to achieve a balanced workload among workers,
preventing bottlenecks and delays.

work Element Precedence Time (Minutes)

A Mixing ingredients - 30
B Churning the mixture A 20
C Adding flavors B 15
D Packaging C 10
E Labeling D 5

12 | P a g e
DESIRED CYCLE TIME

Work time per day: 8 hours (480 minutes)

Idle: 1 hour (60 minutes)
Desired units of output = 96 units/day
Total time available for production: 480 minutes - 60 minutes = 420 minutes

Production Time Available

Cd =
Desired units of Output

420
Cd = =4.375 minutes/unit
96

Theoretical minimum number of workstation

Total task time

N=
Cd

30+20+15+10+5 80
N= = =18.29→ 18 work station
4.375 4.375

Therefore, you would need a minimum of 18 workstations to meet the

production target.

13 | P a g e
DISCUSSION

During our discussion, we explored various topics related to ice cream production,
including machine selection, floor plan preparation, line balancing. These aspects
are crucial for ensuring efficient and effective ice cream manufacturing operations.
By optimizing tasks, allocating resources wisely, and implementing efficient
workflows, ice cream manufacturers can maximize productivity, minimize costs, and
meet customer demands. It is essential for manufacturers to stay informed about
industry best practices and adapt them to their specific business needs in order to
thrive in a competitive market.

CONCLUSION

In conclusion, the case study focused on the ice cream manufacturing process and
management aspects. We discussed various key elements such as machine
selection, floor plan preparation, line balancing, cost estimation, and production
capacity. By carefully considering these factors and implementing effective
strategies, ice cream manufacturers can optimize their operations and achieve
successful outcomes.

14 | P a g e
APPENDIX

15 | P a g e
BIBLIOGRAPHY

 Cik Mira as a representative of Encik Mohd Maliki Mohd Noh (Manager

of Hash Cream Food Industries)
 Case study IM PKB - https://www.youtube.com/watch?v=s0I2rXsDcx8
 Industrial Management case study -
https://prezi.com/s8zwglixgnqw/industrial-management-case-study/
 Hash Cream info - https://web.facebook.com/hashcream/?_rdc=1&_rdr
 Notes from lecturer -
https://pkbedumy.sharepoint.com/:b:/s/DJJ42022DKM4AS2-
20222023/EZhHCrKB78NFrtyiWyR17u4BsZHzrQkhHkGkMeUeBRgn2
Q

16 | P a g e