FACULTAD DE CIENCIAS EMPRESARIALES

Control de procesos de galletas.

ADMINISTRACION DE OPERACIONES
 1. COOKIE PRODUCTION CONTROL:
 Reception of raw materials
 Prepare the ingredients and select them for the mixture
 The mixture is prepared according to each recipe which is digitally stored in the
memory of a computer.
 Rotary molding is used in cookies
 Cookie baking rigorous temperature and humidity control
 When they come out of the oven, the cookies are cooled on the conveyor belts.
 Afterwards, the cookies are fed into the packaging machines, which are conditioned
by the packaging format and encode the packs indicating the expiration date.
 The packages are then packed into secondary containers and stacked.
 Each phase is supervised by quality inspectors who certify the quality of the quality
attributes at each stage.
2. COOKIE QUALITY CONTROL:
 The production managers make sure that the raw materials arrive complete
and also verify that all the ingredients are in good condition and that they
are not expired in order to begin their production.
 The machines are checked to ensure that they do not present any defects to
keep the agenda ready for delivery.
 The temperature and humidity that these present when they are taken to
the oven and when they leave them are controlled so that they do not lose
their main characteristics.
 It is checked that there are no problems with the cookies transported from
machine to machine that they are in the correct place since the conveyor
belts can move them from their place.
 It is verified that the packages are well sealed with their corresponding
containers and taken to the packaging area and then placed in boxes.
 It is reviewed that all operations have been carried out with total
transparency and quality
3. COOKIE MAKING MACHINES:

AUTOMATIC FEEDER FOR COOKIE MACHINE:

Technical Characteristics.· This machine receives the kneaded product.· It measures and
transports the kneaded product to the cookie stamping machine.· With a conveyor belt
and metal detector.· A dough collecting bowl made of stainless steel.· A dough sheller. with
adjustable speed.· An output conveyor and lifting belt for the dough ready for molding.· Its
side covers are removable, facilitating inspection and cleaning of the equipment.· The
control panel is installed in the body of the machine.· The The board consists of a fully
automatic PLC system. It issues warnings of missing ground through readers. It has general
line, inverter and timer switches. It has emergency buttons. It can be selected to operate
automatically. automatically or manually.

THREE-ARM Kneader CENTURY 21st:

Technical characteristics. This industrial mixer is built for the flour capacity that you require
(Maximum of 600 Kgs.). It is fully armored and maintenance free. You choose the kneading
time since it can vary independently the speed of advance of the carriage and the speed of
rotation of the arms. It has a built-in protective grille and complies with the most
demanding electrical safety standards.

AUTOMATIC STATIC OVEN FOR 2 CARTS:

Technical characteristics. This new static baking oven combines the practicality of the
rotary oven with the completion, in baked products, of the traditional masonry oven, since
with this new cooking system the much sought after "floor" is achieved. It cooks using
exchanged hot air (it is not a convector), here the carts remain static and what rotates is
the hot air. Its capacity is for two 70 x 90 cm cars. of tray, but its consumption is the same
as that of a single-cart oven. Its steam system is injected, since it has its own boiler. It is a
maintenance-free product, because it has no moving parts

COOKIE PACKAGING MACHINE:

This automatic packaging machine allows you to package cookies, preventing them from
breaking or fracturing during packaging, preventing crumbs from appearing in the bags.