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Publication
Application of DMAIC methodology to the Meat Industry
| Name: | Description: | Size: | Format: | |
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| 4.46 MB | Adobe PDF |
Authors
Abstract(s)
The pressure from the current markets and the competition between companies that is noticed nowadays forced the companies to be in a continuous improvement process to improve the service levels and their quality rates. Several companies, in order to increase the value offered to the customer and reduce the wastes have adopted improvement methodologies as Six Sigma and Lean thinking.
The company where the present project was performed, SoHi Meat Solutions, is the result of the joint venture between Sonae MC and Hilton Foods. As a retail leader in Portugal, Sonae MC was forced to follow the tendency of applying improvement processes in several areas. Here we are going to focus in the case of SoHi Meat Solutions, the meat-processing center of Sonae MC, located in Santarém.
This project based on the beef line of the meat-processing center, had the main goals of increasing the OEE by 20%, the augment of 1.0 percentage point of Yields, and a 15% increase of PPM. In addition, the project also had the goals of reducing Giveaways by 1.0 percentage point and Setup times by 50%. For that purpose, the DMAIC roadmap established by Six Sigma methodology was adopted and reinforced by the implementation of tools as VSM, 5S, Autonomous Maintenance, SMED and Kamishibai (Lean tools).
The principal results of this project were the increase of 21.2% of the OEE, the augment of 1.1 percentage points of the average Yield, and a 3.7% increase of PPM. On the other hand,
Description
Keywords
DMAIC VSM 5S Autonomous Maintenance SMED Meat Industry