Resumen
According to the INEI in May 2023, the consumer
price index in Metropolitan Lima increased by 2.67%, which
increased the price of grilled chickens, with a demand of 150
million chickens per year, which requires more quality ovens to be
manufactured in a short period of time. This work develops the
improvement of production times in the production of ovens for
grilled chicken. In order to improve production times, the direct
observation method had to be used to find out the processes in the
production stage and the time taken for each process, after which
the possible causes that generate delays in the manufacturing stage
were evaluated, detecting in the painting stage and a route
diagram that was not productive, then it was evaluated by means
of the analysis of DAP, DOP that allowed to examine the processes
in detail and propose a new workflow with a curing lamp and a
new route diagram, in addition to them improvements were
considered in the production of oven to detect by sensors the state
of the cooking of chickens and the option of cuts of chickens in 1/8,
1/4, ½, whole chicken and through simulation in FACTORY I / O
was placed a robotic arm to add potatoes or salad. Finally, with
proposal 2, production was increased by 100% and production
times were reduced by 45.18% considering a yield of 80% in the
drying stage by means of the curing lamp.
price index in Metropolitan Lima increased by 2.67%, which
increased the price of grilled chickens, with a demand of 150
million chickens per year, which requires more quality ovens to be
manufactured in a short period of time. This work develops the
improvement of production times in the production of ovens for
grilled chicken. In order to improve production times, the direct
observation method had to be used to find out the processes in the
production stage and the time taken for each process, after which
the possible causes that generate delays in the manufacturing stage
were evaluated, detecting in the painting stage and a route
diagram that was not productive, then it was evaluated by means
of the analysis of DAP, DOP that allowed to examine the processes
in detail and propose a new workflow with a curing lamp and a
new route diagram, in addition to them improvements were
considered in the production of oven to detect by sensors the state
of the cooking of chickens and the option of cuts of chickens in 1/8,
1/4, ½, whole chicken and through simulation in FACTORY I / O
was placed a robotic arm to add potatoes or salad. Finally, with
proposal 2, production was increased by 100% and production
times were reduced by 45.18% considering a yield of 80% in the
drying stage by means of the curing lamp.
| Idioma original | Español (Perú) |
|---|---|
| Estado | Indizado - 18 ago. 2023 |
Palabras clave
- Ishikawa Diagram
- Path Diagram
- Time Taking
- Mechanical Design
ODS de las Naciones Unidas
Este resultado contribuye a los siguientes Objetivos de Desarrollo Sostenible
