Implementación de herramientas Lean Manufacturing en la línea de quesos para el mejoramiento productivo de la Empresa “PROALIM” ubicada en la ciudad de Riobamba

Abstract

This degree research was conducted in “Proalim” company located in Riobamba city, which is engaged in the production of food products made from milk, this study aims to improve production in the cheese line through the implementation of lean manufacturing tools. For this research began with a literature review that allowed to know the tools that best fit the production Process, being these; value stream map, 5´S methodology and total productive maintenance. Once the tools to be implemented were known, times were taken from the reception of raw materials to the storage of the finished product in order to have a standardized process, in addition to knowing the standard time through the initial VSM where a total value of 4 minutes per unit was obtained, producing 3,375 cheeses monthly; during the initial audit of the 5´S, 51% was obtained. The initial state of the equipment was also analyzed, with the pasteurizer being the one with the most failures, for which the OEE indicator was applied to measure its operating efficiency, obtaining an initial result of 67.71% compliance. After implementing these lean tools, it was observed that the standard time decreased considerably to 3.60 minutes per unit, satisfying the demand with 3600 cheeses per month; in the current audit of the 5´S, the percentage increased considerably to 80%; in addition, the efficiency of the equipment increased to 76.16%. Lastly, by implementing the lean tools together with the standardization of the process, labor productivity increased from 3.35 to 4.17 units/hour-operator, i.e. 42% in the production of rectangular cheeses. Finally, it is recommended that “Proalim” train its workers in order to create a habit in the compliance of these tools.