Optimization of the Pasta production line in the “Collective Food Industry”

Resumo

Companies focus on their production systems to map, analyze and find ways to apply improvements and increase productivity and become more competitive. The “Bread Industry” Unit works with daily demand, in which it is distributed in two 8-hour shifts with less productive capacity in relation to the nominal capacity of the equipment of 12,000 hour units, being pointed out by the study as problematic, low efficiency (OEE) equipment compared to the world average of 60%. The research focuses on the optimization of the pasta production line as an object of study. Using the value stream mapping tool (MFV) as a methodology, which allows us to see waste, facts that help the unit to propose improvements in the flow of processes, which can contribute to a jump in performance. The results achieved by the research contributed to the grouping of shifts and the use of hours, such as the reduction of starts at the beginning of shifts, the return of meals, weighing of recipes and the increase in hourly productivity by 51%. Actions, which implemented raised the equipment's global efficiency index (OEE) to 65%.