Productivity Improvement in the Packaing Process of a Beverage Company Through SMED and 5S

Abstract

To propose an improvement model in the production area to increase productivity. Methods: By applying Lean Manufacturing tools such as SMED and 5S, it is proposed to reduce format change time and improve the conditions of the production line space. Currently, the food and beverage sector play a fundamental role in the social and economic sphere. Technology and globalization have led to an increase in demand, offering a wide range of innovative products. This scenario has driven many companies to improve their production processes by employing Lean Manufacturing tools such as Single Minute Exchange of Die (SMED) and the 5S methodology. The objectives of this study are to reduce setup time on production line 4 through the implementation of SMED and to apply the 5S methodology to improve workspace conditions in the production line. By reducing setup time using the SMED tool, productivity and OEE increased by a range of 2.36% to 3.28% and 2.83% to 3.04%, respectively. Additionally, the implementation of the 5S methodology improved workspace conditions by 21 points compared to the initial state.