Aplicación de técnicas de mejoramiento basado en las herramientas Lean Manufacturing para la creación de una línea de procesamiento para pollos ahumados en la Empresa de Embutidos la Valtellina del Cantón Píllaro

Abstract

This work aims at applying Lean Manufacturing tools-based improvement techniques to create a smoked chicken processing line at Valtellina Enterprise of Pillaro canton. To reach the objetive, the following methodologies were used: assessment of the current enterprise situation before using lean techniques, desing and implementttation of the smoked chicken production process in the enterprise, application of tools in the production line identifying lean waste in the process, and assessment of the improvement obtained in the smoked chicken production. The following methods and time techniques will be used: process diagrams, data flow diagram, and flow diagrams; diagnosis tools: assessment questionnaire and waste diagram (for the analysis of the process vale flow); operative tools: 5´S (Seiri, Seiton, Seiso, Seiketsu and Shitsuke); follow-up questionnaire: visual management; CAD tools: Solidworks for the plant distribution and data flow diagram. With the application, the results were as follows: smoked chicken production time of 8.09 hours; takt time of 3 min/chicken, activities adding value (95%), and activities that do not add value (5%). It is concluded that 22.8 minutes ot production time were decreased by eliminating lean wastes. Besides, the percentage of lean manufacturing fulfilment in the enterprise was increased from 38% to 73%. It is recommended to implement the posed continuos improvement cycle to achieve excellence when operating.