Engineering application of methods to increase the productivity of the cooking line in a canned fish production company

Abstract

The objective of this research was to apply engineering methods to increase the productivity of the cooking line applied to a fish canning company. Materials and methods. The methodology was applied, quantitative approach and pre-experimental design. Results. The root causes that generate the problem were obtained, such as the work method that does not have standardization, scales with a longer corrective maintenance time and lack of induction to the operators, it was found that the percentage of inactivity of the activities is 36.85% and the Standard packaging time is 16.22 minutes per bin and the productivity of raw materials and labor is 56.46 boxes/ton of fish and 4.49 boxes/man hour. For this, it was possible to implement the improvement of methods and it was found that 18.18% of the activities were non-productive, increasing productive activities by 18.67%, and the final standard time was 10.51 minutes, thus achieving a 35.20% reduction in unnecessary times. Conclusions. Productivity increased by a total of 3.96 boxes of canned food/man hour and 18.26 boxes of canned food/ton of fish.