Analysis and improvement proposal for greek yoghurt production in a peruvian company employing Lean tools (5S)

• Autores: Lara Espinoza, Giancarlo, Jurado Guerrero, Rodrigo Alonso
• Formato: artículo
• Fecha de Publicación: 2023
• Institución: Universidad de Lima
• Repositorio: Revistas - Universidad de Lima
• Lenguaje: español
• OAI Identifier: oai:revistas.ulima.edu.pe:article/6234
• Enlace del recurso: https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/6234
• Nivel de acceso: acceso abierto
• Materia: production; milk industry; manufacturing processes; continuous improvement process; Lean manufacturing; yoghurt; Peru; producción; industria láctea; procesos de fabricación; procesos de mejora continua; producción eficiente; yogur; Perú

The purpose of this investigation was to apply the Lean 5S methodology to the Greek yoghurt production process of a Peruvian microenterprise with the aim of analyzing and propose improvements in order to promote a culture of continuous improvement. The methodology comprises the 5 stages of sort, set in order, shine, standardize and sustain. Several engineering tools were applied to this end, such as a process operations diagram, route diagram, time study, VSM and Load/Distance Matrix. The research achieved a reduction in production time, with indicators such as a 40 % reduction in the load-distance matrix, a 36,8 % reduction in travel time, a 64,4 % reduction in preparation time and an improved lead time by 21,52 %. In addition, productivity saw an increase of 65,94 % as well as 15 % higher production efficacy.