Proposal of production model based on Lean and Continuous Improvement to improve the productivity in SMEs of baking: an empirical investigation in Peru

Zamalloa-Menacho A.; Manani-Rojas R.; Flores-Perez A.; Collao-Diaz M. · ACM International Conference Proceeding Series (2022) · DOI: 10.1145/3524338.3524349

Resumen

In Peru, the food industry represents 16.52% of GDP and bread is one of the foods that generated the highest consumption; however, despite the demand, bakery SMEs have a negative performance. Poor process management and methods are used affecting its productivity. Faced with this problem, SMEs in Europe are using the Lean Manufacturing methodology to optimize their processes. That is why this article proposes as a contribution the Lean-Deming Model, which includes tools such as Poka Yoke, Work Standardization, 5S and Deming Cycle. To validate this contribution, the model was developed in a bakery SME in Lima, Peru in its "pan frances"production line. A simulation of the improvements in the Arena Software was carried out, with which positive results were obtained. Searching tools times decreased by 10.34% and labor productivity improved by 23.91%, thus improving overall process productivity.

Instituciones: Universidad de Lima