PROPOSAL FOR IMPROVEMENT IN THE FRACTIONING LINE OF A CONFECTIONERY ADDITIVES SME
Abstract - The objective of the research was to use a Lean Manufacturing, 5s and Kaizen tool to comply with the sanitary requirements for the manufacture of food, allowing the optimization of the glucose fractionation process times in order to increase the number of units produced. The type of research was quasi experimental, for which a simulation of the process was built with the use of Arena software, which allowed evaluating the results of the improvement proposal. It was demonstrated that under a continuous improvement approach it is possible to reduce in average 6 minutes the time of the activities carried out during the process, as well as to increase from 11 to 19 units of final products to be marketed. In addition, it was possible to establish an adjusted workplace, reduce unnecessary personnel movements, maximize space, increase productivity by more than 100% and keep the workplace tidy, which in turn contributes to compliance with the DIGESA standard.
Keywords - Continuous Improvement, Lean Manufacturing, Kaizen, 5S, SME Additives