Investigação de perdas produtivas utilizando a filosofia Lean Manofacturing: o caso de uma padaria.

Abstract

The present work was carried out in the bakery sector of a medium-sized company that, by leveraging its sales and consequently its demand, presented a high rate of waste, difficulty in controlling and organizing production. In search of a practical manufacture and with techniques that reduce time and losses, the philosophy of the Toyota Production System was chosen as a facilitating mechanism to reach the solution of the identified limitations. The purpose of the study is to investigate the productive losses of lean manufacturing in a bakery. The methodology used was an applied research based on the method developed by SANTOS (2018), which involved the use of tools such as the value stream map (MFV), the GUT matrix, the 5W2H and the 5S program. With the adapted performance of the steps that form the method, an inefficiency in the current layout was detected, lack of equipment necessary for production, unbalance of activities, waste and losses throughout the process. The development of improvement proposals led to a reduction in the idleness of workers of about 4 minutes, generated a better distribution and a balance in the activities performed, provided a more effective layout, and brought a financial contribution, reducing costs with packaging and costs to lack of standard in the weight of the box bread dough, totaling a financial contribution that totals a savings of R$600.00 annually in relation to packaging, and of R$16,392.15 annually in relation to the readjustment of the weight of the bread. In this way, the application and effectiveness of the proposed method was validated in the indication of losses, and in the construction and execution of improvement proposals that minimized costs, maximized profits and productive capacity, as well as contributed to the quality of the final product. and in the execution of the activities performed.