El Pozo Alimentacion identifies new opportunities for improvement in its processes
El Pozo Alimentación has organized a new edition of its Improvement Groups, an internal initiative that seeks to identify opportunities for improvement in the quality of the most significant processes in the production chain. These contributions are made by the employees themselves in order to increase competitiveness and efficiency in the company.
A total of 314 participants have presented more than 180 proposals of all kinds, from the optimization of equipment and improvements in processes and products, to those related to environmental or food safety issues. The objective is to optimize processes, reduce costs and better satisfy the needs and expectations of customers and consumers.
The proposals range from the use of timers to reduce water consumption, to the use of ultrasound technology to detect compressed air leaks in the plant, or the reduction of the base film thickness in fresh containers, among others.
El Pozo Alimentación has been celebrating Improvement Groups for 36 years, an initiative that promotes teamwork and brainstorming to continue improving the use of resources and their application in processes. This year, 33 work teams have been formed in a new edition that has had to adapt to the circumstances arising from the health crisis and the use of new telematic tools.
The improvements that are implemented each year in the production chain allow El Pozo Alimentación to increase the efficiency and quality of its processes, to be a reference in the food sector and to continue generating trust among consumers. The brand is present in eight out of ten Spanish homes.
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