Melhoria contínua
: integração Lean e ISO 9001 numa empresa de engarrafamento de vinho

  • Daniela Reis Rocha Tavares Vieira (Student)

Student thesis: Master's Thesis


The variety of food products has seen exponential growth, in line with an increasingly fragmented and specialized market. Production, which was once mass, now seeks to respond quickly to a more demanding and specialized customer, delivering a product with value. The main objective of this dissertation is to improve the overall effectiveness of the Quinta and Vineyard Bottlers – Vinhos S.A. bottling unit, reducing, or eliminating the main waste, using the implementation of Lean tools. After taking stock of one of the bottling lines (line 12), it was found that the high number and duration of setup are the main reason for equipment downtime, causing a total of 380,5 hours of downtime, during working hours. Three Lean tools were applied: SMED, 5S and normalization. SMED was made for three different setups and allowed the total time on some equipment to be reduced, with the proposed improvement actions. In the area of visual management (5S), some measures were implemented to facilitate the workflow, namely, the development of work instructions, a display for labelling machine parts and removal of all unnecessary objects in each sector. A technical sheet was also drawn up with all the information necessary for the execution of a given product, from the bottle model to the palletization mosaic, as missing information in the production guide caused downtime on the bottling line. Even so, with the application of these tools, there was a decreased of 4,13 percentage points in the Overall Equipment Effectiveness value in the months of September, October, and November 2023, compared to 2022. Furthermore, the average setup time had an increase of 1 minute, comparing the same months of 2023, compared to 2022. The results obtained were unsatisfactory, however, this does not mean that the tools applied did not have a positive impact on the bottling process. There are countless variables inherent to the wine industry, namely the wide variety of products that require different daily setups, which are difficult to standardize. There are also unplanned occurrences that cause downtimes, such as breakdowns, quality of raw materials, human error, among others.
Date of Award23 Feb 2024
Original languagePortuguese
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorPaula Alexandra Santos Bacelar (Supervisor)


  • Wine
  • SMED
  • 5S
  • Standardization
  • OEE


  • Mestrado em Engenharia Alimentar

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