Affiliation:
1. Instituto Tecnológico de Sonora
Abstract
The present project took place in a pork production company, which wants to reduce the waste of the products of the slicing area, specifically in the products Belly Slice, Kataroso Slice 120 gr and Belly Slice (3cm), aiming to identify activities that do not add value, through lean manufacturing tools, to propose improvement actions in the slicing process in the production area. The procedure used was to describe the activities of the process, generate specifications table of products, determine cycle time and productive capacity, determine sample size, prepare Value Stream Map (VSM) of the current process, identify activities that generate waste, perform VSM of the future situation and, finally, generate proposals for improvement. As a result, was obtained a program to monitor production, adapt the production line as a manufacturing cell and create a format for preventive maintenance of machinery and equipment; as well as the information that will lay the foundations for the products under study. With these actions, the intention is to contribute to the continuous improvement of performance, productivity and efficiency indicators.