6σ6sigma六西格玛宝典.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 8Discover Variable Relationships Between “Vital Few” (Xs) and Y How do we Find the Relationship Between the “Vital Few” (Xs) and Taste (Y)? Conduct a More Detailed Experiment Focus: Oven Temperature from 325 to 375 and 3 Brands of Flour RUN# TEMP BRAND 1 325 A 2 325 B 3 325 C 4 350 A 5 350 B 6 350 C 7 375 A 8 375 B 9 375 C FLOUR FLOUR FLOUR Brand A Brand B Brand C Evaluate solutions Results: 350 Brand A is Best Combination of Temperature Flour Note: Time is a Factor Only if Temperature Changes Significantly 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