刀尖上的价值——肉鸡屠宰车间的盈利细节

Value to the Knife Point——Profit Details of the Broiler Slaughter Workshop

后区是肉鸡屠宰车间的价值创造中心,价值创造的来源多为用刀工序岗位。从链条胴体的分割到腿组产品的精细加工,再到胸翅的切割分级,20多道工序需要用刀操作,而这些岗位员工的操作标准及水平将直接影响肉鸡产品质量和车间的盈利能力。本文从4个方面探讨了如何利用好一把小刀以及这把小刀所能创造的最大价值,统计短骨、锁骨、鸡架以及腿碎、胸碎、三角骨等产品1年内车间改善生产中刀尖所能创造的价值总和为500多万元,能充分体现肉鸡屠宰车间刀尖上的价值。

The rear zone is the value creation center of the broiler slaughtering workshop. The process of post using knives are mostly regarded as the value source. Including the segmentation of the chain carcass, the fine processing of the leg products, and the cutting and grading of the chest and wings, more than 20 processes are operated with a knife.In addition, the operating standards and levels of the employees in these process post will directly affect the quality of the broiler products and the profitability of workshop. This article explores how to use the small knife and to create the maximize value in four parts. To improve the production of the short bone, clavicle, chicken frame and leg broken, chest broken, triangular bone and other products in the workshop, the knife pointis improved. Based on the data, more than five million yuan can be made, which can fully reflect the value of the knife pointin broiler slaughter workshop.