37. Consider the following commercial bread-making process. First, the dough is mixed in batches in the single mixer, and it takes 15 minutes for a batch of dough that will produce 100 loaves. The batch of dough is then proofed, which takes an hour but has no effective capacity constraint. Then the dough is baked in the single oven, which takes half an hour, and is done in batches of 100 loaves. Finally, the loaves are sliced and packed one at a time into bags, which takes 30 seconds per loaf on one of two slicing and bagging machines. What is the capacity of the mixer, oven, and the bagging machines? What is the bottle- neck step? What is the capacity of the system?

37. Consider the following commercial bread-making process. First, the dough is mixed in batches in the single mixer, and it takes 15 minutes for a batch of dough that will produce 100 loaves. The batch of dough is then proofed, which takes an hour but has no effective capacity constraint. Then the dough is baked in the single oven, which takes half an hour. and is done in batches of 100 loaves. Finally, the loaves are sliced and packed one at a time into bags, which takes 30 seconds per loaf on one of two slicing and bagging machines. What is the capacity of the mixer, oven, and the bagging machines? What is the bottleneck step? What is the capacity of the system