Open AccessModification to a process of making skewers in a company that produces meat products
Author(s) -
Adolfo Cano-Carrasco,
René Daniel Fornés-Rivera,
Marco Antonio Conant-Pablos,
Miroslava Teresa Rodríguez-Muñiz
Publication year - 2019
Publication title -
agenda viva
Language(s) - English
Resource type - Journals
ISSN - 2519-7215
DOI - 10.35429/jes.2019.5.3.18.24
Subject(s) - production (economics) , product (mathematics) , process (computing) , production line , manufacturing engineering , computer science , relevance (law) , final product , process management , process engineering , business , industrial engineering , marketing , engineering , mathematics , market economy , geometry , economics , macroeconomics , operating system , law , political science
This research analyzes a skewer production line of a meat processing company due to the fact that it presents bottlenecks and leisure time, with the objective of proposing improvements in the method through the analysis of operations. The procedure was to know the specifications of the product and the process, study the activities and determine standard times by the Maytag Company method. The results show that the critical operations are those of portioning and assembling the product for which three improvement proposals were designed whose evaluation determined that the mold method is the most suitable for the production of skewers. The chosen method is considered more efficient, since when compared to the current method, it presents a decrease in the operating time of 11.68s per product, as well as 7.88s in leisure time, resulting in an increase in production of 321.95 kg per shift, this represents an increase of 124.83% in the efficiency of the production line, making evident the relevance of these techniques for the continuous improvement of the processes.