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Abstract(s)
Face a um mercado cada vez mais competitivo, as empresas procuram cada vez mais ferramentas ou metodologias que lhes possibilite ter uma maior produtividade, maior organização paralelamente a um custo cada vez menor. Nesse sentido, este projeto pretende contribuir para a melhoria da empresa, aumentando a sua eficiência produtiva e capacidade de gerir valor, diminuindo as suas ineficiências e desperdícios. A dissertação aqui apresentada foi desenvolvida numa empresa do setor alimentar, nomeadamente na seção de fatiados e tem como objetivo a melhoria do processo produtivo traduzindo-se num aumento de produtividade da área. Após a análise efetuada, foram identificados vários pontos de desperdício que ocorrem diariamente e com alguma frequência, maioritariamente caracterizados por falta de gestão, organização e controlo da produção. Posto isto, foram sugeridas diversas propostas de ações a levar a cabo aplicando diversas ferramentas Lean tais como o OEE, sequenciamento, SMED, projeto 5S e gestão visual. Através do descrito, como principais ganhos, foi possível reduzir 300 minutos de paragens devido a faltas de produto no ranger, 975 minutos de paragens devido a faltas e produto na sala, 18 minutos (32%) no tempo de higienização, 1980 minutos devido à combinação de tarefas, melhorar em 70,80% em auditorias 5S e reduzir 5,10% no valor de Giveaway das Tiritas e 4,48% dos Fios. Do ponto de vista qualitativo, através de uma nova forma de afetação e gestão e controlo diário do trabalho foi possível melhorar a comunicação, obter maior coordenação e organização das tarefas e equipas. As formações administradas aos operadores conferiram-lhes maior apetência técnica.
Faced with an increasingly competitive market, companies are increasingly looking for tools or methodologies that allow them to have greater productivity, greater organization in parallel to an ever lower cost. In this sense, this project aims to contribute to the improvement of the company, increasing its productive efficiency and capacity to manage value, reducing its inefficiencies and waste. The dissertation presented here was developed in a food company, namely in the sliced section and aims to improve the production process, which translates into an increase in productivity in the area. After the analysis, several points of waste were identified that occur daily and with some frequency, mostly characterized by lack of management, organization and control of production. After this, several proposals of actions were suggested to be carried out applying several Lean tools such as sequencing, OEE, SMED, 5S project and visual management. Through the described, as main gains, it was possible to reduce 300 minutes of stops due to lack of product in the ranger, 975 minutes of stops due to shortages and product in the room, 18 minutes (32%) in the time of hygiene, 1980 minutes due to combination of tasks, improve by 70.80% in 5S audits and reduce 5.10% in the value of the Strips Giveaway and 4.48% of the Wires. From the qualitative point of view, through a new form of affectation and daily management and control of work it was possible to improve communication, obtain greater coordination and organization of tasks and teams. The training given to the operators gave them greater technical appetence.
Faced with an increasingly competitive market, companies are increasingly looking for tools or methodologies that allow them to have greater productivity, greater organization in parallel to an ever lower cost. In this sense, this project aims to contribute to the improvement of the company, increasing its productive efficiency and capacity to manage value, reducing its inefficiencies and waste. The dissertation presented here was developed in a food company, namely in the sliced section and aims to improve the production process, which translates into an increase in productivity in the area. After the analysis, several points of waste were identified that occur daily and with some frequency, mostly characterized by lack of management, organization and control of production. After this, several proposals of actions were suggested to be carried out applying several Lean tools such as sequencing, OEE, SMED, 5S project and visual management. Through the described, as main gains, it was possible to reduce 300 minutes of stops due to lack of product in the ranger, 975 minutes of stops due to shortages and product in the room, 18 minutes (32%) in the time of hygiene, 1980 minutes due to combination of tasks, improve by 70.80% in 5S audits and reduce 5.10% in the value of the Strips Giveaway and 4.48% of the Wires. From the qualitative point of view, through a new form of affectation and daily management and control of work it was possible to improve communication, obtain greater coordination and organization of tasks and teams. The training given to the operators gave them greater technical appetence.
Description
Keywords
Lean Production Ferramentas da Qualidade Melhoria de Processo Setor Alimentar Quality tools Process Improvement Food Sector