Mejora de los procesos de producción mediante el estudio de tiempos y movimientos en la empresa de productos lácteos Rengifo Gallo “Poltreg”

Abstract

The study of times and movements represents a fundamental tool for the diagnosis and improvement of processes because it offers the possibility of determining processing times, standardizing processes and eliminating all unproductive activities or tasks in order to reduce waste of both time and money, contributing to the increase of production capacity and competitiveness in the market. The objective of the research project is to develop an improvement proposal for the cheese production line of the dairy products company Rengifo Gallo. A study of times and movements was carried out on the most demanded product, for which the performance index, supplements, and standard time of each process were determined, allowing to identify and eliminate unproductive activities and a new work model was proposed through the application of the Theory of Constraints (TOC), to create standards that contribute to increase productivity and efficiency.The TOC methodology made it possible to increase the production capacity of the bottleneck, that is, the salting process; a new salting method was used combining salt in grain and brine, which accelerated its absorption and thus reduced time; by applying the same methodology to the pressing process, it was possible to take advantage of the operators' leisure time to optimize the time of this activity by applying pressure on the cheeses. The elimination of unproductive tasks, the application of TOC and line balancing represented a 29.85% increase in production, that is, from 67 to 87 batches of cheese per week to meet market demand in a satisfactory manner. The verification and validation of the results were developed using FlexSim software, both for the current and proposed situation