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A presente dissertação, inserida no Mestrado em Engenharia Alimentar da Escola Superior de Biotecnologia da Universidade Católica Portuguesa do Porto, representa o trabalho desenvolvido na empresa Mar Cabo – Produtos Congelados, Lda. O objetivo principal deste trabalho era o levantamento de propostas de melhoria de forma a otimizar duas linhas de produção de pescado congelado distintas, uma destinada à selagem e embalamento de cuvetes com cefalópodes, a linha dos Cefalópodes, e uma segunda destinada ao processamento e embalamento de matérias-primas, nomeadamente Cação/Tintureira e Filetes de Pescada/Rombo, através de uma selagem a quente, a linha Calibradora/Ensacadora. Inicialmente e com o intuito de dar resposta ao objetivo proposto, foi realizado um levantamento dos problemas associados a cada uma das linhas, a fim de perceber quais seriam passiveis de sofrer intervenção de forma a serem eliminados ou reduzidos. Seguidamente, para determinar o nível de eficiência das linhas e compreender as principais causas de desperdício foi aplicado um indicador de performance de produção, o Overall Equipment Effectiveness (OEE), que permitiu analisar e identificar as principais fontes de desperdício, assim como ter uma avaliação de performance das linhas. Com o intuito de colmatar as perdas identificadas nas linhas foram aplicadas medidas tais como: instruções de trabalho (I.T.), de forma a ajudar os colaboradores a serem mais eficientes na metodologia de trabalho; modificações no layout da linha; uma determinação dos parâmetros dos equipamentos para maior eficácia, permitindo uma melhor produtividade; e por fim a apresentação destes problemas e respetivas causas num Ishikawa ou “diagrama espinha de peixe”, o que permitiu obter uma visão geral de cada linha de uma forma esquemática e intuitiva. Após a aplicação destas medidas foi possível obter um aumento na eficiência global da linha Calibradora/Ensacadora em 18,4%, o que corresponde a um OEE de 82,5%, para a produção de Cação/Tintureira, e um aumento de 16,5%, correspondendo a um OEE de 64,9%, para a produção de Filetes de Pescada. Respetivamente à produção de Filetes de Rombo, o OEE obtido inicialmente foi de 52,3%, uma comparação posterior às implementações não foi possível já que, não houve nova produção deste produto. Já em relação à linha dos Cefalópodes, verificou-se um aumento médio da eficiência em 2,4%, representando um OEE de 47,4%. No entanto, este valor está associado a problemas ocorridos antes da linha em análise e não com a eficiência da própria linha. Desta forma, e tal como verificado nas últimas medições, é possível com as alterações implementadas, obter um aumento da eficiência global da linha em 18%, representando um OEE de 63%.
This dissertation, part of the Master's Degree in Food Engineering at the School of Biotechnology of the Portuguese Catholic University of Porto, reports the work developed at the company Mar Cabo – Produtos Congelados, Lda. The main goal of this project was to propose measures that would optimize two different frozen fish production lines: one for the sealing and packaging of cuvettes with cephalopods - the Cephalopod line, and a second one for the processing and packaging of raw materials, namely Blue Shark and Hake/”Rombo” Fillets, through heat sealing - the Calibrator scale/bagger line. Having the proposed goal in mind, initially, a survey of the problems associated with each line was carried out to understand those that could undergo an intervention so they could be eliminated or reduced. Then, to ascertain the level of efficiency of the lines and understand the main causes of waste, a production performance indicator, the Overall Equipment Effectiveness (OEE), was applied, which allowed for analysis and identification of the main sources of loss as well as a performance review of the production lines. To help reduce identified losses in production, it was possible to apply measures such as work instructions, to help employees be more efficient in their work methodology; line layout modifications; a more effective combination of equipment parameters, which allows continuous and more fruitful production; and finally, the presentation of these problems and their causes in an Ishikawa, or “Fishbone Diagram”, which presented an overview of each line in a schematic and intuitive way. After applying these measures, it was possible to obtain an increase in the overall efficiency of the Calibrator scale/bagger line by 18.4%, which corresponds to an OEE of 82.5%, for the production of Blue Shark, and an increase of 16, 5%, corresponding to an OEE of 64.9%, for the production of Hake Fillets. Regarding the production of “Rombo” Fillets, the initial OEE was 52.3%, and subsequent comparison to the implementations was no longer possible as there was no new production of this product. Concerning the Cephalopods line, there was an average increase in efficiency of 2.4%%, representing an OEE of 47.4%. However, this value is associated with problems that occurred before the line analysis and not with the efficiency of the line itself. Therefore, and as verified in the last measurements, it is possible with the changes made, to obtain an increase in the overall efficiency of the line by 18%, representing an OEE of 63%.
This dissertation, part of the Master's Degree in Food Engineering at the School of Biotechnology of the Portuguese Catholic University of Porto, reports the work developed at the company Mar Cabo – Produtos Congelados, Lda. The main goal of this project was to propose measures that would optimize two different frozen fish production lines: one for the sealing and packaging of cuvettes with cephalopods - the Cephalopod line, and a second one for the processing and packaging of raw materials, namely Blue Shark and Hake/”Rombo” Fillets, through heat sealing - the Calibrator scale/bagger line. Having the proposed goal in mind, initially, a survey of the problems associated with each line was carried out to understand those that could undergo an intervention so they could be eliminated or reduced. Then, to ascertain the level of efficiency of the lines and understand the main causes of waste, a production performance indicator, the Overall Equipment Effectiveness (OEE), was applied, which allowed for analysis and identification of the main sources of loss as well as a performance review of the production lines. To help reduce identified losses in production, it was possible to apply measures such as work instructions, to help employees be more efficient in their work methodology; line layout modifications; a more effective combination of equipment parameters, which allows continuous and more fruitful production; and finally, the presentation of these problems and their causes in an Ishikawa, or “Fishbone Diagram”, which presented an overview of each line in a schematic and intuitive way. After applying these measures, it was possible to obtain an increase in the overall efficiency of the Calibrator scale/bagger line by 18.4%, which corresponds to an OEE of 82.5%, for the production of Blue Shark, and an increase of 16, 5%, corresponding to an OEE of 64.9%, for the production of Hake Fillets. Regarding the production of “Rombo” Fillets, the initial OEE was 52.3%, and subsequent comparison to the implementations was no longer possible as there was no new production of this product. Concerning the Cephalopods line, there was an average increase in efficiency of 2.4%%, representing an OEE of 47.4%. However, this value is associated with problems that occurred before the line analysis and not with the efficiency of the line itself. Therefore, and as verified in the last measurements, it is possible with the changes made, to obtain an increase in the overall efficiency of the line by 18%, representing an OEE of 63%.
Description
Keywords
Lean OEE Ishikawa Instrução de trabalho Work instructions