Use of lean six sigma technique for reduction of raw material overweight in preserves products

Abstract

Due to an increasingly competitive environment, companies are looking for new ways to improve their processes and products. This paper aims to present how the use of Lean Six Sigma technique can contribute to reduce waste raw material in the process of bottling of a preserve company, where companies usually add vegetables beyond what is necessary due to variability the process. Through the use of the Six Sigma technique, control charts and process capability study, it was possible to establish a diagnosis of the losses of raw material in the bottling process, to define current capacity and overweight expenditure in products. In order to analyze the points to be improved, a cause and effect diagram was used, followed by the implementation of corrective actions to keep the process under control and to achieve a significant improvement in process capacity. The waste´s results presented a reduction of overweight of raw material for company of approximately 43 tons / year, an economy of R$ 107.460,00 / year.