Incremento de la productividad en la línea de producción para discos de empanadas

Abstract

CONDITION FOR PUBLICATION OF PROJECT. This project was developed to address the low productivity of a food company's empanada disc production line. Its objective was to increase productivity by 8%, based on the hypothesis that controlling critical variables such as product weight and preventive maintenance would improve efficiency. For its development, DMAIC methodologies and tools such as SIPOC, Ishikawa diagrams, hypothesis testing, and impact-stress matrices were used. Standardized dosing containers and preventive maintenance schedules were implemented. Data was collected through historical records and real-time sampling. The results showed a 6.07% increase in productivity (from 118.53 to 125.73 units/stop), a 4.71% reduction in product overweight, and 5.67% savings in raw material costs. Additionally, water consumption was reduced by 4.12% and process stability was improved. In conclusion, focusing on root causes and integrating statistical control tools are effective in achieving sustainable improvements. The project demonstrates that optimizing critical operations generates positive impacts on productivity, sustainability, and profitability. Keywords: “Paradas”, DMAIC, Flour, Disc