Diseño de un plan de acción para la reducción del porcentaje de recorte para los productos mortadela de res y mortadela de pollo en la empresa alimentos la Lacali
In the year 2016 the company food LACALI performed a production of 448.2 tons of mortadella of beef and chicken, which were obtained from 38 tons of cut equal to 8.5% of the total annual production, generating an envelope cost of monthly production of $8,500,000 cutout is the product that fails to c...
- Autores:
-
Contreras, Jonathan Camilo
Caballero Duque, Alejandro
- Tipo de recurso:
- Fecha de publicación:
- 2017
- Institución:
- Universidad de San Buenaventura
- Repositorio:
- Repositorio USB
- Idioma:
- spa
- OAI Identifier:
- oai:bibliotecadigital.usb.edu.co:10819/4652
- Acceso en línea:
- http://hdl.handle.net/10819/4652
- Palabra clave:
- Recorte
Mortadela
Tajado
Reducir
Metodología DMAIC
Clipping
Mortadella
Chopped
Reduce
DMAIC Methodology
Mejoramiento continuo
Six Sigma (Normas de control de calidad)
Control de procesos
Análisis de producción
- Rights
- License
- Atribución-NoComercial-SinDerivadas 2.5 Colombia
| Summary: | In the year 2016 the company food LACALI performed a production of 448.2 tons of mortadella of beef and chicken, which were obtained from 38 tons of cut equal to 8.5% of the total annual production, generating an envelope cost of monthly production of $8,500,000 cutout is the product that fails to comply with the quality specifications Therefore this product may not be in large areas and only distributed in the points of sale of the company at a very low price.The clipping occurs at the time that the mortadella is chopped to make packages of different sizes, the product that fails to be chopped by the machine or slices that do not meet the quality specifications are equivalent to the cut. .The following study seeks to design and implement a plan of action that allows to reduce the production of trim for mortadella beef and chicken products, implementing the DMAIC methodology and tools of engineering taught in the diploma course, covering the processes of chopped, sausage, cooking and ripening in the company aliment’s lacali in the city of Cali. The study allowed to define the main causes of crop production, showing that the waste is generated since chopped process is done with a machine that used a hook to hold the mortadella, to chop the mortadella is running hook a block of Bologna that fails to be chopped. |
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