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Abstract(s)
O presente relatório de estágio, parte integrante do Mestrado em Engenharia Alimentar, da Escola Superior de Biotecnologia da Universidade Católica, incide sobre a continuação de um projeto desenvolvido na Aveleda Vinhos S.A. Este projeto visa melhorar e aumentar a eficiência das linhas de engarrafamento, reduzir os tempos de setup (tempo necessário para retirar uma peça, instalar uma nova e ajustar) e uniformizar as tarefas dos operadores na produção através da implementação de algumas metodologias adjacentes ao paradigma Lean. Nos dias de hoje, as empresas têm necessidade de reduzir custos, aumentar a qualidade dos seus produtos, dos seus serviços e, ainda, garantir o cumprimento dos prazos de entrega. Estas procuram potencializar a utilização dos seus recursos através da redução/eliminação de desperdícios e das atividades que não acrescentam valor. Assim, o Grupo Aveleda para garantir esta adaptabilidade e para a implementação de uma política orientada para a melhoria contínua, adotou a filosofia de gestão Lean, que recorre a diversas metodologias e ferramentas que permitem obter resultados. Numa primeira fase deste relatório, foi realizada uma revisão bibliográfica do tema em questão: a metodologia Lean, os seus princípios e benefícios e, por fim, foram abordadas as técnicas e ferramentas mais utilizadas ao longo deste projeto. O projeto foi iniciado com a análise e diagnóstico do sistema de produção (engarrafamento) da empresa, recorrendo ao levantamento de dados e tratamento dos mesmos através da análise de pareto, à metodologia SMED para identificação e análise de desperdícios e à implementação da ferramenta Standard Work com o objetivo de uniformizar e melhorar os processos e o fluxo de informação da empresa. Através das melhorias implementadas, foi possível melhorar o sistema produtivo através da redução de alguns desperdícios, reduzir os tempos de setup da linha 1 nas mudanças de fabrico e, ainda, aumentar os valores de Overall Equipment Efficiency (OEE) em 1,2% na linha de produção 1 e 0,5% na linha de produção 2. O espírito crítico e o envolvimento dos colaboradores, na melhoria dos processos produtivos, foram ferramentas fundamentais para a base deste projeto.
The current internship report, as a part of the Master's Degree in Food Engineering, from the Catholic University's School of Biotechnology, aimed on the extension of a project developed at Aveleda Vinhos S.A. This project focused on the improvement and in the increasing efficiency of bottling lines, reduction of the setup times (time needed to remove a piece, install a new one and adjust it) and in the standardization the responsibilities of the operatives in the production line sustained by the application of some methodologies adjacent to the Lean paradigm. Nowadays, companies need to reduce costs, increase the quality of their products, their services and also ensure the fulfilment of delivery deadlines. They seek to maximize the use of their resources by reducing / eliminating waste and activities that do not add value. Therefore, the Aveleda Group, to safeguard this adaptability and to implement a strategy oriented to continuous improvement, has adopted the Lean management philosophy, which uses several methodologies and tools to achieve results. In a first stage of this report, a bibliographical review of the topic in question was carried out: the Lean methodology, its principles and benefits and, lastly, the techniques and tools most used during this project were reviewed. The project initiated with the analysis and diagnosis of the company's production system (bottling), using data collection and treatment through a pareto analysis, a SMED methodology for waste identification and analysis and the implementation of the Standard Work tool with the goal of standardizing and refining the processes and information flow of the company. Over the improvements employed, it was possible to up-surge the production system by reducing wastes, decreasing setup times in manufacturing changes, and raise the Overall Equipment Efficiency (OEE) values by 1.2% in the production line 1 and 0.5% on the production line 2. The critical spirit and the contribution of the collaborators in the improvement of the productive procedures were vital tools for the base of this project.
The current internship report, as a part of the Master's Degree in Food Engineering, from the Catholic University's School of Biotechnology, aimed on the extension of a project developed at Aveleda Vinhos S.A. This project focused on the improvement and in the increasing efficiency of bottling lines, reduction of the setup times (time needed to remove a piece, install a new one and adjust it) and in the standardization the responsibilities of the operatives in the production line sustained by the application of some methodologies adjacent to the Lean paradigm. Nowadays, companies need to reduce costs, increase the quality of their products, their services and also ensure the fulfilment of delivery deadlines. They seek to maximize the use of their resources by reducing / eliminating waste and activities that do not add value. Therefore, the Aveleda Group, to safeguard this adaptability and to implement a strategy oriented to continuous improvement, has adopted the Lean management philosophy, which uses several methodologies and tools to achieve results. In a first stage of this report, a bibliographical review of the topic in question was carried out: the Lean methodology, its principles and benefits and, lastly, the techniques and tools most used during this project were reviewed. The project initiated with the analysis and diagnosis of the company's production system (bottling), using data collection and treatment through a pareto analysis, a SMED methodology for waste identification and analysis and the implementation of the Standard Work tool with the goal of standardizing and refining the processes and information flow of the company. Over the improvements employed, it was possible to up-surge the production system by reducing wastes, decreasing setup times in manufacturing changes, and raise the Overall Equipment Efficiency (OEE) values by 1.2% in the production line 1 and 0.5% on the production line 2. The critical spirit and the contribution of the collaborators in the improvement of the productive procedures were vital tools for the base of this project.
Description
Keywords
Lean Kaizen SMED OEE Standard work