Proponer la mejora de la producción en la elaboración de pan popular mediante el análisis de tiempos y procesos productivos en la sucursal principal de la empresa panificadora Daysi

Abstract

The research project is developed in the El Conde branch of the Panificadora Daysi company, dedicated to the manufacture and sale of products through the use of flour, water and yeast. The objective of developing this project will be to improve production methods in the area of making popular bread, with an investment within the reach of the company, using the same infrastructure, through the study of working times and methods, increasing the productivity and optimize the use of available resources. To achieve the proposed goal, an analysis was carried out of the different phases that intervene in the processes of making popular bread through a prioritization matrix, whose purpose was to identify the critical processes where the study of times and production methods. Once the analysis of the production process of the main varieties of popular bread made in the branch, on which the study focused, it was identified that the automated stages had standardized times, except those stages that are carried out manually. As a result of the analysis carried out in all stages of production of the main varieties elaborated in the branch, it was identified that the movements and transfers between the different stages do not follow an organic and sequential course, and consequently, for the development of the activities it is required more time, more transfers between each station, more movements and use of physical energy by the master baker. For this reason, the implementation of a new distribution of the production area was proposed, where the machinery is relocated and strategic spaces are assigned so that the process XVI is executed in a sequential manner, reducing distances between each station, mitigating movements and with it the reduction of times. Finally, the productivity in fusion of the hours worked and the number of batches processed were analyzed, where it was shown that the day is extended by one hour more than the normal 8 hours, generating values to be paid for overtime. For this reason, through the proposal to standardize the times, methods and forms of work for each of the stages of popular bread production, it is expected to increase productivity, mitigating the extension of the working day and with it the payment of overtime. . Estimating a 20% increase in productivity in the eight-hour day.