Diseño y simulación de una máquina porcionadora de masa para la elaboración de trufas de chocolate de 10 gr de peso para la empresa Salinerito

Abstract

The present titling work focuses on the design and simulation of a truffle dough portioning machine, in this context the objective is to make the successful change from manual production to an automated one, which provides microenterprises with an efficient solution to increase their productive capacity and improve their competitiveness. Artisanal production faces limitations in various aspects such as volume, efficiency, production times, staff capacity. In addition, the costs related to artisan production can become unsustainable over time, therefore, the implementation of an automatic dough portioning machine for truffles represents an improvement in efficiency, productivity and would help free up human resources that can be reallocated. to different areas within the microenterprise. The design and simulation of the truffle dough proportioning machine adapted to the specific needs of the microenterprise will also be considered in the economic aspect, knowing that the transition from artisanal production to automated production requires an initial investment, it is important to analyze the benefits in the long term that can be verified in terms of efficiency, productivity and labor costs. By eliminating the need to employ personnel for manual portioning tasks, these resources can be assigned to other areas of the company or even in the hiring of specialized personnel in key areas within the microenterprise. The benefits will not only be within the economic aspect, the impact within the market and the competitiveness of the company must also be considered, having a more solid position within the confectionery market.