Application of improvement methods to increase the productivity of the cooking line in a canned fish production company

Abstract

The general objective of this research was to apply the Improvement of Methods to increase the productivity of the cooking line. The study was of the applied type with a pre-experimental research design, with the population of the productivity of the productive processes for the elaboration of mackerel fillet in vegetable oil, while the sample for the productivity of the packaging process. The instruments used were the analytical flow chart of the operator, the path diagram and the bimanual diagram. Results: through work sampling it was confirmed that the critical process was packaging. In addition, the percentage of productive activities was improved from 66.66% with the current method to 70.58% with the improved method, showing a variation of 5.88%. The standard time was reduced from 18.06 min to 15.16 min/tray, denoting a variation of -16.06%. Labor productivity, labor cost productivity and raw material productivity increased by 10.34%, 11.11% and 27.27% respectively.