Méthode
Modèle-Gamme : Y230156
Ajouter une opération | Modifier | Code opération | Désignation | Temps unitaire | Quantité par heure | Machine | Digitex |
|---|---|---|---|---|---|---|
 |
1 | PREFABRICATION spghattis | 0.413 | 150 | ||
|
|
2 | Couper spaghttis:2 | 0.168 | 360 | ||
|
|
3 | Glacer doublure devant slip:10(1)/35(4)/10(1)/30(3)/10(1)/30(3) | 1.442 | 40 | ||
|
|
4 | Fourreau doublure fond +dos+ dvt:12(3)/4 | 0.808 | 70 | ||
|
|
5 | glacer doublure dos:30(3)/10(1)/35(4)/10(1)/30(3) | 1.018 | 60 | ||
|
|
6 | SURJET EXTREMITES COTE (9CM).6233 | 0.823 | 70 | ||
|
|
7 | POSER BORG CUISSE:60(2)/1(1)/60(2)/1(1) | 0.862 | 70 | ||
|
|
8 | RABAT CUISSES Z.Z | 0.904 | 70 | ||
|
|
9 | ASS COTES/ DEVANT:10(1)/10(1)/1/1/0/0/0 | 0.442 | 140 | ||
|
|
10 | SURP COTE:12(2)/12(2) | 0.697 | 90 | ||
|
|
11 | ENFILER SPAGETTI | 0.435 | 140 | ||
|
|
12 | PA SPAGHTTIS:4(1) | 0.216 | 280 | ||
|
|
13 | Couper surplus SPAGHETTIS:2 | 0.273 | 220 | ||
|
|
14 | Poser elastique taille en rond:80(6)/3(2)/0 | 0.929 | 60 | ||
|
|
15 | Rabattre taille+inserer vignette :80(7)/1.5(1)/3/0/1 | 0.904 | 70 | ||
|
|
16 | ENFILER ANNEAU | 0.336 | 180 | ||
|
|
17 | Noue noeud:4 | 0.720 | 80 | ||
|
|
18 | Noue noeud:2 | 0.379 | 160 | ||
|
|
19 | Poser logo:2 | 0.276 | 220 | ||
|
|
20 | CRAQUER FIL GLACAGE TAILLE CUISSE | 0.129 | 470 | ||
|
|
21 | POSER PROTECTION | 0.176 | 340 | ||
|
|
22 | POSER LEAFLET+LABEL BANOKE/ SG:1/1 | 0.227 | 260 | ||
|
|
27 | Finition:0/2/20 | 0.774 | 80 | ||
|
|
28 | controle | 0.700 | 90 |