Planteamiento de Mejora de Productividad, utilizando la metodología Lean Manufacturing, en el Proceso de producción de cerveza artesanal en la Empresa “Quiteña” de la ciudad de Quito.

Abstract

The objective of this graduation project is to prpose alternatives to improve productivity in the process of craft beer production at "La Quiteña," an Ecuadorian company founded in 2012. This brewery has successfully established itself as an alternative in the craft beer industry. The study focuses on the production process of QUAD beer, one of the most demanded varieties, which involves eight operations: milling, mashing, first filtration, boiling, fermentation, maturation, second filtration, and packaging. The current state of the process was characterized using block diagrams, flowcharts, synoptic and analytical charts, as well as Lean Manufacturing VSM metrics. The standard time in the actual state was estimated at 25.02 days, and through the proposal, it was reduced to 24.03 days. Similarly, the current cycle time, originally 44.69 min/L, was reduced to 40.81 min/L compared to the Takt time obtained of 33.02 min/L. The initial total productivity was 29.97 L/day, significantly increased to 63.39 L/day. The average productivity, initially identified at 200 mL/USD, improved to 289 mL/USD. The improvement proposal to achieve these metrics involves an adjustment in mashing, first filtration, and boiling operations. It is suggested to duplicate production to take advantage of the proposed tank system. Additionally, the 5S methodology is employed as a tool to manage identified problems. This study successfully achieves the initial objective.