Optimización en máquina dosificadora de helado Cassata Napolitana en Colombina S.A
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Improving a machine is a fundamental process to maximize its performance and improve its efficiency, covering different aspects of the machine. In today's world, where technology advances at a rapid pace, optimization is increasingly important to ensure machines function properly. In this way, processing speed can be improved, costs reduced, product quality improved, production efficiency increased, safety improved, among other benefits; Therefore, it is important to follow a proper methodology and have advanced tools and techniques to carry out the process effectively.
In this case, the optimization of the machine proposed to the Colombina company, precisely for the Helados plant located in the city of Bogotá, is based on an improvement system for a dosing machine that is no longer in use, so it will be adjusted, will improve and execute on one of the lines of the production plant, benefiting execution time, costs and results in the product.
The project will have a monitoring and execution route with support from the maintenance area, led by Engineer Juan Andrés Silva Sánchez, the students, Karen Lorena Cutiva Valencia and Juan Pablo Fandiño Useche and the teacher director of the project, engineer Oswaldo Pastrán Beltrán, all this in order that its design and execution are favorable and have an optimal result.
The improvement is carried out as a clear reuse and use of the dosing machine that has been abandoned, and after its adjustments it can be used in the manufacture of a specific product, which presents a lack of automation and progress, and by conducting a survey of the operators In this line there are different problems regarding its preparation, such as dosage, time, the number of operators required and cleaning, among other factors. Emphatically we will work on the Family line, with a specific product called Cassata Napolitana.
This machine will be responsible for distributing each container on the filling line where it will be moved by a pneumatic system assembled to a guide, which will direct it to three points, the first towards the dosing place of the empty container, then to the dosing point. of the product, thus creating three ice cream mixtures in each container with the established quantity, and the third place will be the sealing process; Finally, the operator only has to place the respective label and guarantee the quality of the finished product.