Melhoria nos índices de manutenção de uma indústria de alimentos a partir da criação de um plano de lubrificação

Abstract

The work carried out within the framework of this dissertation developed over four months, and its data are presented in this report. This document presents data collected during the research, such as existing maintenance types, and an explanation of the lubrication processes. The presentation and characterization of the food company where this work was developed, as well as the problems leading to the creation of a lubrication plan, is carried out. The lubrication plans are composed of two separate parts, which complement each other, namely the lubricating plates (which seek to provide all the data necessary for the execution of the same) and the task execution log sheets (serving them, as the name suggests, for the recording of the lubration actions). In order to facilitate these processes, a lubrication truck was also proposed, with the aim of speeding up the lubricating actions and bringing all the products together in one place. This dissertation identifies the limitations and advantages of implementing a lubrication plan in a company. With the implementation of the lubrication plan, improvement factors are expected, such as increased reliability and availability in the equipment. More efforts are being made to reduce the number of equipment lubrication failures. This dissertation also aims to draw attention to the importance of lubrication in an industrial environment. Finally, this dissertation is expected to be useful for other work in the area of lubrication and maintenance of industrial equipment.