Optimización en la producción de bebidas para una envasadora, mediante aplicación de herramientas lean
The juice packing company HANNATURE S.A is a company that arises from the entrepreneurship of a young couple who saw in the manufacture of natural juices an opportunity to generate work and incomes to their economy. At this moment they distribute in different cities of the country such as Santo Domi...
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| Formato: | Tesis de Pregrado |
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Quito: Universidad de las Américas, 2019
2019
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| Acceso en línea: | http://dspace.udla.edu.ec/handle/33000/10571 |
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| Sumario: | The juice packing company HANNATURE S.A is a company that arises from the entrepreneurship of a young couple who saw in the manufacture of natural juices an opportunity to generate work and incomes to their economy. At this moment they distribute in different cities of the country such as Santo Domingo de los Colorados, Guayaquil, Portoviejo and Cuenca. Among the main juices we have the blackberry juice, passion fruit juice, strawberry juice and its coconut juice that until now is the best sold for having a good acceptance in the market, it is produced in Santo Domingo de los Colorados plant with the help of 3 collaborators. In the present degree work is proposed improvements in the different areas of production, with the intention of reducing process times by adjusting the production to the tact time of the demand and the reduction of the waste with the use of Lean Manufacturing tools. To start the study, a SWOT analysis was proposed to know the environment and the current situation of the company and with a causal analysis to know the root cause of the problem in the organization. With the use of VSM and with the help of the Flexsim simulator by simulating the process, they will give us a detailed summary of the processes and study of times and movements previously raised in the juice packing company. Then the improvement proposals will be presented, they contemplate the application of 5 Ss at a general level, the standardization of processes in the sterilization tasks, pasteurization and labeling, the line balancing in the labeling process, visual administration with a task control board in the liquefied area and the generation of a SMED event in the production of different flavors during a working day. Finally, a cost-benefit analysis is carried out, it involves the implementation of Lean tools to increase productivity by 18 percent and reduce time in each process of juice production. |
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