Estudio de tiempos y movimientos para la optimización del proceso de producción de yogur en la empresa pasteurizadora Nutrición y vida S.A”

Abstract

This research project arises with the need to improve the process of making yogurt, the general objective is based in realize a study of times and movements for the optimization of the production process of the product with the highest demand in the company "Pasteurizadora Nutrición y Vida S.A", the ABC methodology was used to determine the star product. The product with the highest demand in the production line is the yogurt in bottle of 4-liter Strawberry flavor, with the time study it was identified that the process that slows down the production line is lactic fermentation, which limits the company's production capacity to 99 units per day; for the movement study, the bimanual diagram was applied, which reduced a total of 11 non-efficient movements. In addition, an improvement proposal was made which deals with a plant redistribution applying the SLP method, also the number of machines needed for each area was calculated in order to increase production capacity, the FlexSim tool was used to simulate the current and proposed situation. Finally, the results of the plant redistribution show a reduction from 559.48 to 342.75 meters was obtained, decreasing 38.75% in distance traveled, also an improvement of 0.60% was obtained in process time from 1544.47 to 1535.87 minutes. 87 minutes, subsequently it was determined that one more machine is needed in the fermentation area, by simulating these results a production of 3500 units/month was obtained, comparing the current production vs. the improvement represents an increase of 1280 units which corresponds to an increase of 57.66% in production and a growth in monetary value equivalent to $3456.00.