Diseño e implementación de un programa de producción más limpia para la Empresa Pastelería Marcelito

Abstract

The main goal of the present project is to design a cleaner production program in order to be implemented inside the production plant of the company Pastelería Marcelito, which is a business dedicated to the elaboration of vanilla and chocolate cakes and rolled sponged cakes. Marcelito’s brand is well known in the local area, the city of Cuenca. For the development of this titling work, it was used the methodology designed by the Sustainable Technologies Promotion Center (CPTS), this one stablished a series of five phases which start by making the diagnosis of the current situation. The diagnosis gathered all the information of the plant through direct observation and interviews with the manager and workers of the factory, then, an analysis of the consumption of resources (energy, raw materials and water) used in the production process including the quality of the effluents has to be done. The second phase covered a detailed study of the unit operations of the manufacturing process for the different types of cakes and the respective mass and energy balances for each operation. In the third phase, the inefficiencies of the process were determined in order to propose cleaner production measures to amend each one of them, and then these options were evaluated technically, environmentally and economically. Once their feasibility was determined, nine of them were selected to be applied into the plant to improve the status of the company by getting economic and environmental benefits. At the end of this degree work, the conclusions and recommendations for the continuity of the program in the company are detailed.