Utilização do método 6W3H para o aumento da eficiência em uma linha de produção de farinha de trigo

Abstract

Wheat flour is a product obtained through the simple milling of wheat grains, resulting in flour, bran and germ, applied in human diet, animal and pharmaceutical industry. The wheat flour manufacturing steps are basically wheat preparation and milling, the problem of loss of efficiency in the domestic flour production line was generating unavailability of time in which the equipment is available for production and consequent disposal of the product that could be being taken advantage of and providing a profit for the company. Faced with this problem, the main objective of this work was to increase the efficiency of a household flour production line by reducing unexpected stops. The detailed activities in the company's production line were defined and through the analysis of data collected from the company's software, the bottleneck that contributed to the loss of line efficiency was identified, which is the Baler. After analyzing the causes, action plans were drawn up, formalizing them in the 6W3H quality tool and by presenting the evolution of the efficiency indicator after the actions taken, it was concluded that unexpected stops have a great contribution to the loss of efficiency in the production line.