Evaluación y rediseño de plantas en la empresa de lácteos Alanba

Abstract

The evaluation and redesign of the dairy company Alanba was carried out, where the production process of the company was evaluated through the description and schematization of the mozzarella cheese production line, then the evaluation of the facilities under the regulations was executed (RESOLUTION ARCSA 067), taking into account the technical specifications of the facilities, the specific areas, equipment and materials in a company were defined. For the redistribution of the production area a logistic performance indicator will be detected that will evaluate the percentage of use of the company’s space (UEA) to determine the sequence and location of the workstation, the method of systematic design planning (SLP) will be used and with the Guerchet method the total area required for the equipment and materials of the production area was calculated. The redesign cost are estimated and the feasibility of the project is determined through cost-benefit analysis. In the evaluation of the infrastructure 52% was obtained, it complies with the requirements established by the regulations, however, the National Agency for Regulation, Control and Health Surveillance requires a minimum compliance of 80%, for this reason the measures measured correction in order to meet the requirements. By applying the UEA method we managed to increase and indicator of space utilization in the company from 37% to 96%, the reference budget of the design will be valued being 7 496, 73. Concluding that the execution of the wok is feasible, due to the benefit-cost ratio it is greater than the unit (B/C =1, 49) It is recommended to realize the moment of the implementation of the project of redesign of the company.