“Estandarización para el mejoramiento continuo con la técnica SMED en el área de producción en la empresa ASOCOLESIG.”
The standardization for continuous improvement with the SMED application in the production area is a methodology that seeks to reduce tool change times in production processes, allowing for increased production flexibility. In the specific case of the company ASOCOLESIG, this methodology was applied...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2024
|
| Schlagworte: | |
| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/12112 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Tag hinzufügen | Zusammenfassung: | The standardization for continuous improvement with the SMED application in the production area is a methodology that seeks to reduce tool change times in production processes, allowing for increased production flexibility. In the specific case of the company ASOCOLESIG, this methodology was applied to improve production processes. ASOCOLESIG is a company dedicated to the manufacturing of dairy products such as cheese, yogurt, ice cream, among others. The company faced problems with tool change times in production processes, resulting in downtime and affecting production efficiency. To solve this problem, it was decided to apply the SMED methodology. First, the entire process was observed and production activities when the machine was stopped and running were identified. In the second stage, information was separated by dividing each process into subprocesses using flowcharts, synoptic, and analytical diagrams. In the third stage, the conversion of internal processes to external or viceversa was established. Finally, the standardization of the times for the cheese molding and material reception stages around the yogurt process is proposed. These processes resulted in a reduction intimes by a standardized factor, optimizing cheese from 8:10:49 to 7:13:23, optimizing by 00:53:41 with an optimal productivity of 88%. The company produces 110 more cheeses per process. Meanwhile, for yogurt, the optimal time decreased from 7:48:37 to 7:04:13, optimizing by 00:44:24 with an optimal productivity of 91%. The company obtains 230 more yogurt containers per week, with a total of 580 containers, while the productivity increase for yogurt was 51%, while for cheese it was 30%. |
|---|