Integration of the SMED for the improvement of the supply chain management of spare parts in the food sector

Abstract

The Single Minute Exchange of Die (SMED) methodology is well-known. A great variety of studies in the field of manufacturing and production process use it, but there are few applications of this methodology in the area of the supply chain management. In the paper, the philosophy of the SMED methodology is applied to the part of the supply chain that includes the spare parts and fixtures in the food sector. This involves studying the relationship with the supplier of the installation of spare parts and fixture on the machine. The study shows how the spare parts management has several phases: the coordination and purchase of the spare parts to the supplier, the storage of these spare parts, the coordination of these spare parts and the scheduled maintenance, and the installation of these spare parts on the machine. The implantation of the developed working methodology has obtained a relevant improvement in the coordination and management of the spare parts. In such a way, that storage time has been reduced (inside the company’s storages) and the performance has been increased, focusing on and detailing the maintenance task and scheduling the available resources.

Methodology to increase productivity in a production process in a textile company by means of 5S and Standard Work.

“…Los gerentes tienen que comunicar estrategias, facilitar, modelar los comportamientos de los equipos de trabajo y compartir su visión, comprensión y experiencia con estos para allanar el camino hacia la confianza, adaptar y mantener directamente los resultados mejorados. Para ello, se necesita una visión constante para crear mejoras incrementales en los procesos [5].…”

“…Para una PYME manufacturera es indispensable identificar las actividades que consuman la mayor parte del tiempo sin que se minimice el valor agregado y por ello el uso de herramientas como el Satnadard Work (SW) [5] [6] y mediante herramientas Lean como 5S, la cual crea eficiencia en el flujo de material.…”

Analysis of the Implementation of the SMED Methodology to Reduce Machine Setup Times and Die Change in the Food Industry: A Literature Review

“…In Peru, according to the Ministry of Production (2020), the food industry represents 32.8% of the manufacturing sector; likewise, the Banco Central del Perú (2021) mentions that this sector represents 12% of the country's GDP; therefore, its contribution to the economy is significant. As a result, it was decided to investigate what management problems the companies in this area had in common, resulting in the food industry presenting problems of excessive time losses in die changes in machines due to factors such as lack of work methodology (Lozano et al 2017). According to previous studies, every factory in Europe loses at least 5% of its productivity due to downtime, and some lose up to 20% in Latin America (Reyna, 2020).…”

“…Percentage of items for each "M" in cause-effect diagramFrom the causes found in the different articles and their classification according to the matrix, it can be observed in the Figure3that most of the authors indicate that working methods and machinery are the main causes that affect production time. Working methods represent 31.8% of the total, in this category, Arboleda and Rubiano (2017) indicate that there is a bad order in work operations,Maalouf and Zaduminska (2019) point out that there are unbalanced process flows andLozano et al (2017) highlight that there is a lack of optimization in the managements. On the machinery side, 27.3% of the total was obtained,Gálová (2018) mentions in his study that the production line of a food industry has the second largest loss in scheduled times, with up to 1500 machine hours per year losses.…”