Redução de paradas e perdas em uma indústria alimentícia utilizando o ciclo PDCA
This work presented a reduction in the number of stops that caused product losses, using the PDCA cycle to obtain a significant reduction in the number of stops in a production line of ready-made dishes. Through a critical analysis and an in-depth study in the case, it was verified the possibility o...
| Autor principal: | Santos, Sampson Orlando Pendiuck dos |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16965 |
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| Resumo: |
This work presented a reduction in the number of stops that caused product losses, using the PDCA cycle to obtain a significant reduction in the number of stops in a production line of ready-made dishes. Through a critical analysis and an in-depth study in the case, it was verified the possibility of using the tool of the PDCA seeking the continuous improvement in the process. It was found that the greatest impact was in the area of preparation of the sauce for the ready-made dishes. The cooking process of the sauce is at the beginning of the production process, so any failure that causes some stopping, turns the cooking area into a bottleneck of the line, and if this stopping time is raised in addition to the equipment being stopped by not Also producing losses of sauce and inputs that need to be discarded due to the breakdown of the equipment. With the PDCA, a survey was made of all faults in the cooking equipment, which equipment had the greatest impact on the production, which was the fault that needed more time to be solved. With this, it was verified that the breakage of the scrapers of the cookers was the greatest impact, the PDCA was implanted. With the execution of the proposed actions, the reduction in the stops, the losses and a new standard in the cooking process was implemented that extended until after this work. |
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