Implementation of the 5S Methodology to Improve Efficiency in a Pastry Microenterprise San Ramon - Chanchamayo

Vera-Bobadilla J.; Apolinario-Caro F.; Pineda-Romero N.; Velásquez-Costa J.; Vilchez-Baca H. · Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering (2024) · DOI: 10.11159/icmie24.158

Resumen

In Peru, the majority of pastry shops belong to micro and small companies, one of the problems they face is the deficiency of the production line due to the lack of order, cleanliness and good habits of the collaborators, so the objective of this article is to present the implementation of the lean manufacturing tool, which is the 5S method, which was implemented in the production area of a pastry company for a period of 4 months, the results are as follows: search time for pastry utensils and instruments reduced by 75%, 8 square meters recovered, marking 62% and organization of supplies 42%. A notable change was experienced: the meticulous organization of tools and materials, along with the standardization of processes, improved the distribution of cream filling, reducing defective products by 75% and increasing monthly revenue by 15%, reduction of 30 % in costs due to waste of materials and reduction in cleaning time to 15 minutes per day.

Instituciones: Universidad Continental