Bipin Kumar

Winner (Kaizen Competition) ITC LTD Aug 2022

Winner at CII Inter-Industry Kaizen competition CII May 2022 Due to the decrease in product grammage productivity reduced. This was impacting on High utilities consumption, High Manpower per MT and hence High Conversion costBalanced the line by balancing bottle neck, removed assets which were underutilized. Changeover time increased as some more conveyors were induced. To tackle this induced improved CIP system which solved the purpose.This project resulted in overall 67.5 lac saving.

Double gold winner at QCFI, Jaipur Chapter QCFI Apr 2022 3 tapping line were merged to 2 tapping line by studying the overall load on the line. This project resulted in overall saving of 15 Lakh.

Essay Competition, MSME (Govt. of India) MSME Ministry, Govt. of India Feb 2016

Gold Medal (Academic session 2014-15) GNDIT May 2015

Gold Medal at SSE Exam Group of Newspapers May 2014 Secured 10 CGPA at SSE examination.

Enhancement of Chocolate roll throughput by 22% - As conversion cost Choco roll was going up, it was the high time to improve the productivity. This project was carried out within a time frame of 1 months provided continuous improvement. Following are the details of the project:-1.Overall 14 % reduction in downtime was achieved2. Increase in oven speed by 4%3. 20% increment in roll's ribbon size4. Developed nozzle and cream spindle bush inhouse engineering which resulted in reduced downtime

Line Hybridization Project - Merit ward at Ignite (20 lakh saving) - Due to the decrease in production plan, planned to merge Toffee with Eclair line so that both the product may be manufactured from die. Major challenge was to retain shape of the toffee and avoid its shrinkage post cooling.Did multiple trial and finalized the shape and got the die of new shape manufactured. Shape was maintained by bringing slight change in the the process. This project was presented in ITC's regional competition 'IGNITE', was awarded with merit certificate.This… Show more Due to the decrease in production plan, planned to merge Toffee with Eclair line so that both the product may be manufactured from die. Major challenge was to retain shape of the toffee and avoid its shrinkage post cooling.Did multiple trial and finalized the shape and got the die of new shape manufactured. Shape was maintained by bringing slight change in the the process. This project was presented in ITC's regional competition 'IGNITE', was awarded with merit certificate.This product helped in gaining NR from 92% to 98% in toffee and also cost saving of 20 lac. Show less