Implementation of lean manufacturing in the cake mix production line and its effects on Overall Equipment Effectiveness

Abstract

The present work aimed to apply the Lean Manufacturing methodology in the cake dough production line of a food industry located in the Northwest of the state of Paraná. The Study of Methods and Times, Poka-Yoke and Kaizen methodologies were applied to obtain information about the process and verify changes through the construction of an action plan for improvements in the mixture filling machine. All tools were supported by brainstorming, carried out at the beginning of the study, to collect previous data and possible improvements, as well as during the application of Lean Manufacturing, aiming for continuous improvement. The results, expressed in packaging losses, demonstrated that, after applying the methodologies that supported the action plan, the percentages of packaging losses were reduced and remained constant in productions with and without setup for product exchange on the production line . Such results were evidenced with the significant increase in OEE, rising from 27% to 62% after the application of Lean Manufacturing in the production line. It is worth noting that some information was removed from the text due to the company's commitment to reliability.

DOI:https://doi.org/10.56238/sevened2024.004-023