Implementación de un aumento en la capacidad del proceso de pasteurización de la empresa Del Campo Cía. Ltda., con la finalidad de balancear la línea principal de producción y cumplir con su estrategia de crecimiento

Abstract

The objective of the present study is to plan and implement the increase of the capacity of the pasteurization process that is in accordance with the projected sales growth for the next 5 years. Following a methodological sequence began with a diagnosis of the initial situation of the plant in the year 2013, where it was determined that there were three restrictive sections in the main line of cheese production; Pasteurization, The addition of more coarse additives and the working section in tanks, which limited the total capacity of production to 2 723 L / h, this in turn decreased productivity as the company increased working hours To meet the growing market demand. The first step was to balance the main line of production, which generated a plan to implement operational improvements that included everything from the change of format of the final product to investment in equipment of greater capacity. Then the projection of the demand until 2020 was carried out in three scenarios, the most optimistic of them determined that an installed capacity of 7 500 L / h is required to cover it. Based on this, the pasteurizing equipment was dimensioned, which after a process Was acquired, installed and started up. The results obtained were; An increase in productivity indicators, a general increase of the CP to 6,100 L / h for 2016, which covers the projected demand until 2017, working 8-hour days for 6 days a week, reducing unit costs in all The products and by sections, as well as the reduction of costs in the new restrictive molding and press operations.