En todo sistema de producción culinaria, a nivel profesional, la temperatura requerida en todos y cada uno de los procesos que lo comprenden, se consigue mantener actuando sobre los sistemas de regulación (tanto analógicos, como digitales, manuales o mecanizados o informatizados) de los equipos de calor y frío utilizados.
Para mantener unos niveles estables y, por tanto, aceptables dentro de la seguridad alimentaria, debemos tener en cuenta unas tablas que nos permitan controlar los equipos.
Las tablas indicadas en este documento, son de uso cotidiano actualmente en restauración colectiva, principalmente en sistemas de restauración donde se ha de prestar especial atención al consumidor final, sea cliente (a nivel industrial), paciente (en casos de hospitales), residente (en caso de geriátricos), SIEMPRE manteniendo el principio de MARCHA ADELANTE, imprescindible hoy en cualquier cocina (o sistema de producción culinaria), sea industrial o de un pequeño negocio.
En todo sistema de producción culinaria, a nivel profesional, la temperatura requerida en todos y cada uno de los procesos que lo comprenden, se consigue mantener actuando sobre los sistemas de regulación (tanto analógicos, como digitales, manuales o mecanizados o informatizados) de los equipos de calor y frío utilizados.
Para mantener unos niveles estables y, por tanto, aceptables dentro de la seguridad alimentaria, debemos tener en cuenta unas tablas que nos permitan controlar los equipos.
Las tablas indicadas en este documento, son de uso cotidiano actualmente en restauración colectiva, principalmente en sistemas de restauración donde se ha de prestar especial atención al consumidor final, sea cliente (a nivel industrial), paciente (en casos de hospitales), residente (en caso de geriátricos), SIEMPRE manteniendo el principio de MARCHA ADELANTE, imprescindible hoy en cualquier cocina (o sistema de producción culinaria), sea industrial o de un pequeño negocio.
Trabajo de grado realizado por MAURICIO PAEZ en APOMD (Asociación de productores orgánicos del municipio de Dibulla) basado en la disminución del desperdicio en el proceso de elaboración del chocolate.
ClinicalSolutions.io is a marketplace that connects potential clinical trials volunteers to medical researchers with just one-click. https://www.clinicalsolutions.io/
This pitch deck version is the one used to get admitted into the Health Wildcatters program for our startup ClinicalSolutions.io—a marketplace that connects potential clinical trials volunteers to medical researchers with just one-click. | https://www.clinicalsolutions.io/
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Similar a Industrial Design - A Workstation for Food Manufacturing
Trabajo de grado realizado por MAURICIO PAEZ en APOMD (Asociación de productores orgánicos del municipio de Dibulla) basado en la disminución del desperdicio en el proceso de elaboración del chocolate.
ClinicalSolutions.io is a marketplace that connects potential clinical trials volunteers to medical researchers with just one-click. https://www.clinicalsolutions.io/
This pitch deck version is the one used to get admitted into the Health Wildcatters program for our startup ClinicalSolutions.io—a marketplace that connects potential clinical trials volunteers to medical researchers with just one-click. | https://www.clinicalsolutions.io/
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Industrial Design - A Workstation for Food Manufacturing
1. Proyecto de Manufactura
de Mezcla para Tortitas
de Calabaza
Lía Marie Ortiz Toro
Irving Rivera Peña
Julio T. Sierra Morales
2. Objetivos:
Utilizar los conceptos aprendidos en el curso
ININ 4009 – Medición de Trabajo, para
desarrollar una estación para manufactura,
estableciendo:
maquinaria
“layout”
tiempo estándar de cada tarea
número de empleados necesarios para una
producción de 2,000 libras de mezcla diaria.
4. Personal y asignación de tareas:
Empleado Tareas asignadas
Duración de las
tareas (min)
1
Lavado de calabaza
Corte de calabaza
Sacar cáscara
* Ayudar en el último empaque del día.
15.60
31.20
92.28
2
Sacar semillas
Transportar envase al boiler, operar máquina del
“boiler”
Transportar mezcla a la empacadora, operar
máquina empacadora
Empacar
Almacenar
88.80
2.35
0.48
146.28
1.56
3
Receta
Echar calabazas a la mezcla
Transportar “bowl” con ingredientes al “mixer”,
operar el “mixer”
* Ayudar en el último empaque de día.
18.24
2.88
0.30
5. Estándares de labor
Operación
Estándar
(seg/lb)
No. de
empleados
Capacidad
(lb/hr)
Lavado de
calabaza 0.7838 1 4,593.01
Cortes 1.5677 1 2,296.36
Remoción de
semillas 4.4619 1 806.83
Boiler 3.8110 1 944.63
Receta 1.0476 1 3,436.43
8. Otros equipos utilizado en el
acarreo:
Equipo Cantidad Costo
“Charts” 4 $700 c/u
“Pallet Jack”
Paletas
1
12
$293.00
$19.50 c/u
Conveyor 1 $5,039
“Mixer Bowl” 2 $2,000 c/u
9. Descripción de Equipo y Maquinaria
Operación Descripción
Costo de
Inversión
Dimensión
(L*W*H)
Capacidad
(lb/hr)
Costo de
inversión
($/lb)
*Por dos años de
producción
Washer $6,000 90”*55” 30,000 $0.0057
Máquina
de cortes
$500 36”*25”
*Capacidad del
operador
$0.0005
Remoción
de
semillas y
cáscaras
$880.00 72”*30”*48”
*Capacidad del
operador
$0.0008
10. Descripción de Equipo y Maquinaria
Operación Descripción
Costo de
Inversión
Dimensión
(L*W*H)
Capacidad
(lb/hr)
Costo de
inversión
($/lb)
“Bowl”
Balanza
$400.00
$450.00
-
160.00
Pesa hasta
500 lb
$0.0004
$0.0004
Boiler $7,000 60”*32” 1132.78 $0.0067
Receta $2,350 *Pre-establecidas - -
Mixer $12,000 108”*42” 3,436.12 $0.0114
11. Descripción de Equipo y Maquinaria
Operación Descripción
Costo de
Inversión
Dimensión
(L*W*H)
Capacidad
(lb/hr)
Costo de
inversión
($/lb)
Empacadora $25,000 70”*30” 3,900 $0.0238
Almacén $9,000 120”*360”96” 32,400 lb $0.0086
16. Movimiento general Movimiento controlado
Descripción con presunciones A B G A B P A A B G M X I A
Time
measurement units
Carga
* operador frente de la máquina con carrete lleno de calabazas al alcance
abrir la máquina 1 0 1 3 0 0 0 50
cargar la máquina con 50
calabazas 1 3 3 1 0 1 0 40
Setup
cerrar la máquina 1 0 1 3 0 0 0 50
procesamiento 1 0 1 1 3 0 0 60
Descarga
abrir la máquina 6 0 1 3 0 0 0 10
descargar la máquina 1 0 3 1 0 1 6 30