Optimización de los tiempos y movimientos en una línea de producción de fileteado de atún

This study based its development on the optimization of time and movement during the processing of fish fillets by analyzing in detail the operations carried out on the production line. Tools such as analytical coursegrams and route maps were used, which required an on-site analysis, recording the distance, time and movements to process 50 kg of fish, involving three operators during an 8-hour workday. Initial analyzes showed that the distance traveled was 37.5 meters and the total time was 1586.7 minutes. By implementing the improvements, operational activities were reduced from 16 to 12 and transportation activities from 5 to 3, ensuring a more flexible workflow without compromising product quality. The importance of minimizing waiting times and controlling the process in addition to improving operator ergonomics was highlighted. This research demonstrated that graphical tools and optimization methods are key to improving the efficiency and competitiveness of industrial processes.