No, not for home consumption, but I ended up with a 3 gallon tub of ice cream (used for a Lean batching vs single-piece flow demonstration in a work setting).
I was a bit surprised to see such specific “standard work” for scooping ice cream, aimed at a commercial setting apparently. Click on the picture for a larger image, but here is the process:
- Store at -10 F to -20F
- Proper dipping temperature is 8F
- Tap dipper lightly to remove water
- Begin scooping on the outside wall. Scoop in a circular motion, rolling the ice cream along.
- The next dipperful should begin where the last left off, again rolling in a circular motion. Roll – don't dig!!
- Remember, keep the ice cream covered when not dipping and handle the product as little as possible.
Since I've been reading about standard work in the new book, Toyota Talent
Step 5 seems like an example of an opportunity for a “Key Point,” as described in the book. A Key Point is something that's of particular interest for safety, quality, etc. A Key Point describes “what” the point is and also “why.” Explaining “why” is the difference between “Because I said so” and “Because you're a professional who can be trusted to understand why.”
Roll, don't dig! “Why?” Is this for a properly shaped scoop? For employee ergonomics? The current standard work just barks at the customer a bit, doesn't it?
Click out this post for a “Training Within Industry” view of how to scoop (and how to train the scooper!)
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Mark's new book is The Mistakes That Make Us: Cultivating a Culture of Learning and Innovation.
He is also the author of Measures of Success: React Less, Lead Better, Improve More, the Shingo Award-winning books Lean Hospitals and Healthcare Kaizen, and the anthology Practicing Lean.
Mark is also a Senior Advisor to the technology company KaiNexus.
Hi Mark,
I’m intrigued! Any chance of a brief description of your demo involving the ice-cream? I am always looking for new ways to simulate single-piece flow vs batching in my consulting and this sounds interesting (not to mention tasty!)
Cheers
Rob G
Rob, email me using the link in the left hand column.
Mark