6σ品质管理.ppt

甚麼是試驗設計(DOE)? 這是一種組織方法,它通過改變一個或幾個 輸入變數(X)來觀察這些變數或這些變數 的組合是否對輸出(Y)有重要的影響. Step 9Establish Tolerances on “Vital Few” (Xs) How do we Ensure Oven Temperature is Controlled? Data Suggests 350 ( 5 ) is best Temperature to Reduce Taste Variation Brand A Flour to be Used Except in Case of Emergency “BETTER BREAD” to Search for Better Alternative Supplier of Flour Just in Case FLOUR Brand A ButIs Our Measurement System Correct? Evaluate solutions Step 10Validate the Measurement System for Xs How Could We Approach This? Need to Verify the Accuracy of Our Temperature Gauges Need for “Benchmark” Instrumentation for Comparison Rent Some Other “High End” Gauges Compare the Results Verify that our Instruments are Accurate Process Control Step 11Determine Ability to Control Vital Few Xs How Could We Approach This? Check A Number of Ovens Monitor Temperatures Over Time Focus on the Process Capability Look for Degree of Variation Variation OK But...Average is High (and the algorithm should be checked) 30 345 # of Ovens Temperature 346 357 347 348 349 350 351 352 353 354 355 356 25 20 15 10 5 Process Control Step 12Implement Process Control System on Xs What do we do Going Forward? Check Ovens Daily for Temperature Levels Audit Usage Frequency of Alternative Flour Supplier (e.g., Brand C) Periodically Reassemble the Panel to Test Taste Chart the Results AndPlot the Data Over Time FLOUR “Brand C” 354 353 352 351 350 349 348 1 3 5 7 9 11 13 15 17 19 21 23 25 Statistical Process Control 90% 顧客品質 = A B C 81 % 73 % 66 % 生産線合格率與首次合格率 66% 1 90% ... 爲什麽不是這樣? 廢料 返工 隱藏的工廠 不合格 檢查或試驗 之後的合格率  操作 輸入 檢查 合格 過程 90%合格率 90%合格率 最終試驗 D 使用 “最終 (或首次) 合格率”忽視了隱藏的工廠。最終檢驗結果是檢查和檢驗作用,不是實際的缺陷資料。 生産線合格率 傳統的首次合格率 90%合格率 90%合格率 線上合格率 首次合格率 DPU = DPMO = DPU x 1,000,000 計算産品的σ水平 計算每個個體的缺陷率 (DPU): 總缺陷數 産品總個體數 計算每百萬個