Estrategias de optimización de procesos industriales de la empresa “Lacto Ochoa Fernández”.

Abstract

The objective of this work was to detect the circumstances that hindered the continuous improvement of the company Lacto Ochoa Fernández Cía. Ltda. And to find appropriate solutions. The company is located in Cañar, Canton El Tambo, a community of Coyoctor, Panamericana Sur Km 4.1. The research was carried out with the help of suitable materials as well as the necessary equipment. Experimental units were taken into account, such as 1) Quantity and volume of water, milk, inputs, and energy for the elaboration of products, 2) Mass balance to identify wastes and accumulations, and 3) Times of each activity within the processes of elaboration of products. No treatment or experimental design was used, but a systematic, exploratory, and descriptive study was carried out using simple direct observation for 90 days in four stages: 1) Current situation, 2) Detailed inspection, 3) Analysis of times, movements, and performance of the machines and 4) Presentation of the project. The investigative analysis showed whether the company had everything needed to manufacture its products, whether the equipment available was in good condition, etc. As a result, problems were detected, such as delays in yogurt and cheese processes and a lack of technologies for preserving cream. In addition, some equipment was in disuse, and others had sudden failures during production, no area for yogurt packaging, and a lack of knowledge among employees about cleaning and handling equipment and supplies, etc. Improvement plans were proposed, such as preventive maintenance, regular training, optimization of yogurt production processes by taking time and verifying results until the processes were standardized, cream preservation technology, etc.