An Ethiopian Restaurant is considering buying a new meat processing machine but wants to understand the value-added time of the current equipment that they own. The restaurant is open 12 hours a day and the machine is available that whole time. The machine produces enough meat for about 20 units of sausage per day. Each unit of sausage takes a total of 10 minutes to produce, where 2 of those minutes are allocated to the set-up time of the machine. What is the overall equipment effectiveness of the current meat-processing machine?