PreciousMaji | [Course Title] |
SIWES TECHNICAL
REPORT
Brief History on SIWES
SIWES is an acronym for Student Industrial Work
Experience Scheme and it was initiated by the
industrial training fund (ITF) in 1973 so as to
complement the theoretical knowledge acquired in
higher institution with practical experience.
The optimum goal of SIWES is to promote
industrialization in Nigeria and to provide an avenue
or a bridge between the world of teaching, learning,
industry and work in reference to ones field of study.
Aims and objectives of Student
industrial work experience scheme
(SIWES)
SIWES aims at providing an avenue for student to
acquire industrial skills and experience in their
approved course of study and to also prepare
students for their industrial work situation after
graduation.
The objectives of SIWES are;
To expose student to real work methods and
prepare them for future work situations.
To provide students with an opportunity to apply
their theoretical knowledge in real work
situations and there by bridging the gap
between university work and actual practice.
To strengthen employers involvement in entire
educational process of preparing graduates for
employment.
CHAPTER TWO
2.1 BRIEF HISTORY ON THE NIGERIAN BOTTLING
COMPANY
PAGE 1
The Nigerian bottling company (NBC) Ltd was
incorporated in November 1951, as a subsidiary of
the A.G leventis group with the franchise to bottle
and sell products of the Coca-Cola Company in
Nigeria. In 2000, NBC became a member of the
newly formed Coca-Cola Hellenic bottling company
S.A. (an anchor bottling group with operations in 28
countries worldwide.)
2.2 LOCATION OF THE ORGANIZATION
NBC Abuja plant is located in plot 732, Idu industrial
area, Jabi road Abuja, the federal capital territory of
Nigeria and has been in operation since 2000. Abuja
plant produces Coca-Cola, Fanta, sprite, Schweppes,
Eva water and coke zero and also manages the
distribution of all product categories.
2.3 ORGANIZATION STRUCTURE
PAGE 2
The Nigerian bottling company Abuja plant is made
up of different departments, each having unique and
specific duties but yet working together to achieve
the goal of the company which is to produce quality
products to satisfy customers and also make profits.
The departments in Abuja plant include;
1. Engineering
2. Logistics
3. Information system (IS)
4. Commercial
5. Finance
6. Safety
7. Production
8. Quality assurance
2.3.1 ENGINIEERING: this department is responsible
for all the equipments used in the plant. They
inspect the equipments to ensure that they are in
good conditions and carry out maintenance weekly in
order to check and fix any issue to prevent
equipment breakdown.
2.3.2 LOGISTICS: This department records and
handles every product that comes to the warehouse
from the production hall and products that leaves the
warehouse to trade. They serve as intermediate
between production and commercial.
2.3.3 INFORMATION SYSTEM: This department is a
very small department but it plays a very important
PAGE 3
role in the system. It provides computer support to
the production process at all levels ranging from
networking, software development and
implementation etc.
2.3.4 COMMERCIAL: This department is responsible
for product sales. They ensure that the products
produced are sold. To enhance this, monthly targets
are set for the commercial team which they will be
appraised for at the end of each month and also they
are free to bring up new and intriguing ways to
present the product to the public (advertisement) to
improve sales.
2.3.5 FINANCE: This department handles all the
financial related issues in the plant.
2.3.6 SAFETY: This department ensures that
products are produced with zero or minimal
accidents and to ensure this they carry out safety
induction for new workers and individual coming into
the plant. The safety team ensure safe working
environment and provide personal protective
equipment (PPE) to workers in relation to the type of
hazard they may be exposed to while working e.g.
eye goggle, eye plug, safety boots, hand gloves,
nose mask, etc.
2.3.7 PRODUCTION: This department is responsible
for production of products. Monthly targets are also
set for the production to enhance efficiency in
production. There are three (3) major production
halls in Abuja plant;
PAGE 4
A. LINE 1
B. LINE 2
C. LINE 3
A Line 1: This line is also called the RGB (Returnable
Glass Bottle) line. All product flavors available in
glass bottles are produced in this hall. The production
process is stated below;
Depalletizing
Unpacking
Bottle washing
Bottle inspection
Bottle filling
Crowing
Fill height inspection
Date coding
Product inspection
Product packing
Palletizing
Depalletizing: this is the process of separating
stacked crates. Empty bottles from trade are
brought in pallets (54 stacked crates makes a
pallet), the depalletizer is a machine that
separates the stacked crates from the pallet and
send them in single crates through the conveyor to
the unpacker.
Unpacking: the unpacker removes the bottles
from the crates and sends them through the
conveyor to the bottle washer.
PAGE 5
Bottle washing: the bottle washer is an
equipment that washes the bottles. The washer
has 3 compartments; the pre-caustic
compartment, the caustic compartment and the
post caustic compartment.
Bottles coming from the unpacker are picked from
the infeed table with the aid of the infeed fingers
and are placed into the carrier pocket which are 29
in number. The carrier pocket sends the bottle to
the first compartment (pre- caustic) also called the
pre rinse. it is made up of two prejecting tanks, a
chemical called premix is used to soak the bottles
at 40 degree Celsius hence, removing about 40
percent dirt from the bottle and prepare the bottle
for proper washing.
The bottle then move to the caustic compartment
which is made up of 3 caustic tanks; caustic tank 1
which uses caustic soda (NaoH) to wash the bottle
between the temperature ranges of 60-65 degree
Celsius. The bottle then move to caustic tank 2
which then wash the bottles at temperature range
of 65-70 degree Celsius, after wish the bottles then
goes to the final caustic tank 3 which still wash the
bottles again at the temp. Range of 70- 75 degree
Celsius. After the bottles are washed in the caustic
compartment they then move to the post caustic
compartment for rinsing.
The post caustic compartment is made up of 4
tanks; warm water 1, warm water 2, cold water,
PAGE 6
and final rinse tank, the bottles move through each
of this tanks respectively. Water used for final
rinsing of the bottle is chlorinated water which is to
ensure that the washed bottles are not
contaminated with microbes from the water used
for rinsing because most microorganism cannot
survive the high temperatures used to wash the
bottles hence, ensuring clean and safe bottles.
Bottle inspection: After the bottles are washed
they pass through two different bottle inspectors;
the multicon machine and the ASEBI machine.
The multicon machine ensures that only the
bottles of the flavor produced is sent to the ASEBI
inspector, in order words if coke is been produced
the multicon ensures that every other bottle that
isnt coke is knocked off.
The ASEBI( All Surface Empty Bottle Inspector)
machine inspect all surface of the bottle and
knocks off any bottle that is not properly washed,
that is cracked or chipped at any point and check
out for other defect on the bottles. Any bottle that
goes to the filler is assumed to be safe and free
from any defect based on these inspectors set in
place.
Bottle filling: the filler fills the bottle using
counter pressure. Vent tubes at the filler releases
pressure into the bottles and when the pressure
sent into the bottle equates the pressure in the
bottle the filling valves open and the drink in
PAGE 7
spread into the bottle with the aid of the spreader
rubber around the vent tubes.
Once the bottles are filled the crowner crowns the
bottles and send them to the next machine for
inspection.
Fill height inspection: after the product is filled
and crowned it moves to the check mat machine
whose job is to check the fill height of the product
because the fill height affect the net content of the
product. Here any product that does not meet the
required fill height gauge will be knocked out while
those that passes will be assumed to be within the
specified set standard.
Date coding: at this point the product is assumed
finished so it is coded to state the expiring date,
the plant it was produced, the time it was
produced and the batch it was produced e.g BB
12 07 17 AZ1 08: 35 108F
Product inspection: after the products are coded
they are inspected so as to take out products that
doesnt fall within the specific standard, this
product are referred to as non-conforming
products.
Product packing: here the products are packed
into crates using an equipment called the PARKER
machine.
Palletizing: products parked into crates are then
stacked into pallets and send to the warehouse.
PAGE 8
B LINE 2: Line 2 production hall is responsible for
the production of PET products, all beverage
available in plastic bottles are produced in this hall.
Plastic bottles used in bottling PET products are
gotten from preforms. Preforms are small and thick
plastics which are blown and stretched to obtain a
desired shape.
The equipments used in the production process for
PET products is stated below;
Preform hopper
Ionizer
Preform inspector
Oven
Blowmould
Filler
Checkmat
Labbeller
Date coder
Robopac machine
Palletizer
Variopac machine
Preform hopper: this machine unload the
preforms and sends it to the preform
inspector.
Ionizer: the ionizer sucks out the dirt from the
preform. This is to reduce the risk of product
contamination and increase product Quality.
PAGE 9
Preform inspector: this machine inspect
performs from the ionizer and knocks out any
preform that that has dirt in it and preforms
that does not meet the set standard.
Oven: the oven heats the preforms coming
from the preform inspector preparing it for
proper blowing. The oven also help to kill
microorganism present in the preform.
Blowmould: this machine blows the bottle
according to the required design. Each flavor
has its PET bottle design therefore the shape
of the bottle blown depends on the flavor
produced.
Filler: the blown bottles are send to the filler
for filling. Before the bottles are filled at the
filler the base of the blown bottle are cooled
with cold water so as to prepare it for proper
filling. Similar to the filler in line 1 it also fills
the bottle using counter pressure after which
they are closed using closures at the capper.
Checkmat: the checkmat machine inspect
the fill height of the product and knocks out
any that is unlevelled.
Labeler: the labeler wraps the product with
the companys label according to the flavor
produced.
Datecoder: this machine codes the product
stating its expiring date, the plant it was
produced, the time it was produced and the
batch it was produced. PET product have a
shelf-life of 4 months while RGB products have
PAGE 10
a shelf-life of 1 year, this is because the plastic
bottle is semi-permeable so it losses CO2
faster than the RGB products.
Robopac: this machine packs the product into
cases, 12 bottles makes a case.
Palletizer: this equipment stack the cases
into pallets (154 cases makes a pallet).
Variopac: this machine is also known as the
stretch wrapper it wraps the pallet with nylon
to make them rigid and firm and to ease
transportation and storage.
C. Line 3: this production hall is responsible for
producing Eva water only. The equipments used
in this production hall is similar to the ones used
on line 2, preforms are inspected, heated, blown,
filled, caped, labeled, datecoded, packed into
cases and palletized.
The water used in the production of eva water is
gotten from the water treatment plant, it passes
through the polisher which helps to trap any
solute particles that must have escaped the
treatment process after which the water passes
through the ozonator then to the filler. The
ozonator system passes dry air through a high
voltage electric discharge which then creates
ozone.
Ozone is an unstable gas comprising of three
oxygen atoms, the gas will readily degrade back
to oxygen molecule and during this transition a
PAGE 11
free oxygen atom or free radical is formed. This
free radical is highly reactive and short lived, it
has a greater germicidal effectiveness against
bacteria, viruses and protozoan compared to
chlorination.
Ozone interfere with the metabolism of bacteria
cells, fungi and protozoan mostly by blocking or
inhibiting the enzymes controlling the cells
system. At sufficient amount it destroys the cell
membrane and cell wall of the microorganism
leading to its destruction. In viruses it diffuses
into the nucleic acid core of the virus through
the protein coat damaging the viral RNA and at
higher concentration it destroys the capsid of
the virus. The company uses ozone to sterilize
their bottled water due to its effectiveness and
bacteria inability to form immunity against it
because of the oxidation that occurs on the cell
wall.
2.3.8 Quality assurance:
PAGE 12
PAGE 13
