Optimization of the transport and internal storage of perishable products through a continuous improvement system - kaizen

Sotelo R.E. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2020) · DOI: 10.18687/laccei2020.1.1.566

Resumen

The research work uses the methodology of continuous improvement, which represents an opportunity to increase productivity, availability and competitiveness, align processes, eliminate waste and generate continuous flow for internal customers of a food company. Through the methodology of the Deming cycle (PHVA) in which it was possible to improve efficiency in the operations of internal transfer of dairy products, evaporated and soft drinks, from the productive areas to the distribution warehouses and subsequent sale to the modern, traditional channels, social programs and exports that the company manages. This method is used to generate value in the efficient use of mobile equipment, both platforms and forklifts. The results of the investigation indicate that they allow to optimize product transfers, reducing the lead time, making the process flexible, increasing productivity, eliminating the accumulation of finished product in the maneuvering yard and aligning from the production planning and programming until the allocation of how many mobile equipment will be needed to meet the stationary demand.

Instituciones: Universidad Privada del Norte