A manufatura enxuta e a metodologia seis sigma em uma indústria de alimentos

Abstract

The globalization process is demanding the food industry, especially non-alcoholic beverages, to become more competitive requiring reduction in cost and higher levels of productivity and quality. With the focus on competitiveness, an industry in Polo Industrial de Manaus - PIM has been developing management tools that integrate manufacturing and quality processes. This study examines the implementation of lean manufacturing philosophy and Six Sigma methodology in a non-alcoholic beverage company, aiming to increase the operational efficiency of its production processes. Based on bibliographical survey of the concepts, methods, procedures, quality tools, lean manufacturing, six sigma and assessment of process indicators (such as OEE Overall Equipment Efficiency) before and after implementation, is a proposed a roadmap for implementing the integration of the mentioned methodologies. The tools used in this study are: Six Sigma DMAIC (Define, Measure, Analyze, Improve and Control); Lean SMED (Single Minute Exchange Die); VSM (Value Stream Map); Kaizen; Just-in-Time and Kanban. After implementation all the steps of lean manufacturing philosophy and Six Sigma methodology, the results have showed a reduction of 73% in setup time for filler machine improving from 40 % to 64 % OEE. Finally, the poll shows that the application of Lean Philosophy with Six Sigma Methodology reduces waste and defects in the process, reflecting in productivity increase and financial profit.