Mejoramiento del proceso de producción de helados tradicionales mediante herramientas de EAN manufacturing para la micro empresa helados iglú de la ciudad de Pujilí Provincia de Cotopaxi

Abstract

This thesis aimed to enhance the traditional ice cream production process at the microenterprise Helados "IGLÚ" located in Pujilí, Ecuador. A comprehensive analysis of the current situation was conducted, and Lean Manufacturing tools, such as Value Stream Mapping (VSM), were employed to identify factors impacting productivity. The 5S methodology, utilizing a checklist, was applied to evaluate the level of Lean practices implementation. Subsequently, an action plan was developed based on the findings of VSM, 5S, and the implementation of a Poka Yoke (error-proofing) device. The plan proposed concrete improvements for the production process. Initially, the production process required 862.67 minutes, with a 34% 5S checklist compliance rate and productivity of 60.51 ice creams per hour. Following the implemented improvements, the production time was reduced to 651.65 minutes, with an 88% 5S checklist compliance rate and productivity of 85.5 ice creams per hour. Additionally, the application of the Poka Yoke device in the pasteurization stage reduced the time to 30.05 minutes, close to the target of 30 minutes. Furthermore, an economic benefit of $109 per week and a net monthly profit of $434 for the organization were achieved for 499 units in the 100-gram presentation. In conclusion, the findings demonstrate the achievement of the primary objective to enhance the traditional ice cream production process at the microenterprise Helados "IGLÚ"