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TOTAL PRODUCTIVE MAINTENANCE BY IMPROVING PRODUCTION EFFICIENCY IN FOOD INDUSTRY

G.P. Wojcik, Adam Ekielski

Abstract

The aim of the article is to evaluate the Total Productive Maintenance method as a system of loss prevention in food industry and a set of proven techniques and solutions aimed at increasing the efficiency of machinery and equipment used in the production while taking into account environmental protection. It was found to be an improvement system of production increasing its productivity, efficiency and flexibility, basis of which is. The aim of the Total Productive Maintenance is the inclusion of all company employees in activities that streamline functioning of machinery, to strive to achieve ZERO machinesпїЅ faults, ZERO defect production and ZERO accidents at work. The role of inspections, maintenance, modifications performed on each critical machine elimination of failures and identifies their causes and improving service, introduced to prevent breakdowns of machines, ease maintenance, repair, and operation and enhance safety and environmental protection. Benefits of implementing TPM should be considered from human and machine perspectives. On the one hand the efficiency of all employees increases thanks to joint decision making and taking over responsibility for an operation of machines. Introduction of TPM increases motivation and employee commitment, desire to achieve better results, as well as the way of thinking, improvement of working environment and increase safety level and environmental protection. On the other hand, thanks to the elimination of machinesпїЅ loss, i.e. unplanned downtimes, shortages or long changeovers efficiency and flexibility of the machinery and production processes are increased.

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DOI resolver: doi.org/10.5593/sgem2017/53/s21.123

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