Redução de tempo de setup aplicada ao empacotamento de uma fábrica de chocolate

Abstract

The production of chocolate, a cornerstone of the food industry, faces significant operational challenges due to the time required to adjust production lines, known as setup time. This study aims to investigate strategies and techniques for reducing setup time in a chocolate factory, with the goal of optimizing production processes and boosting the company's competitiveness. The research is based on detailed analyses of data from the previous year, using tools such as the Pareto chart to identify the main impact points of production stoppages. Understanding the nature and frequency of interruptions caused by setups is essential for directing improvement strategies. The objective is to achieve a significant reduction in setup time, from 360 to 240 minutes, representing a decrease of approximately 33.33%. Implementing effective setup time reduction measures can result in various benefits, such as increased production capacity, reduced waste of time and resources, and a more agile response to demand fluctuations. This work not only aims to present a theoretical analysis of the topic but also offers the results achieved during the project's progress, reducing the impact on production stoppages from 4.1% to 3%, as well as practical and applicable recommendations for managers and professionals in the chocolate industry. Reducing setup time is essential for strengthening the company's market position and ensuring its long-term success in a context of continuous growth in chocolate consumption in Brazil and worldwide.