A cake shop’s production process is as follows: Step Process Capacity (lb/hr)
A Sieve flour in tank A: 2400
B Grind sugar crystals to sugar powder in Grinder B: 1500
C Mix 2 units of flour from A with 1 unit of sugar from B in mixer C: 3600
D Pasteurize milk in tank D: 4000
E Add 2 units of flour and sugar mix from C to 3 units of milk from D and mix it well to form dough: 6000
F Bake Cakes in oven: 6400
Note: The capacities are given in lb/hr of local product. For example, capacity of step A = 2400 flour-lb/hr.
1. What is the system capacity in lb/hr of the finished product?
2. If the capacity of the bottleneck is increased by 20%, what is the increase in system capacity (in lb/hr of the finished product)?