Proposal for the standardization of the artisanal pizza making process at the L'etrusco Artisan Pizzeria, based on an experimental design

Abstract

The discrepancy in times in the production process of artisanal pizza at the L'etrusco Artisan Pizzeria, located in Santiago de Veraguas, violates its ability to respond to the growth of competition and economic uncertainties. The objective of this work is to prepare a proposal to standardize the process of making an artisanal pizza in this commercial establishment. A diagnostic time study was carried out, where it was proven that the cooking time is the operation with the greatest variability. To determine which variables affect it, a factorial experimental design was applied, measuring the effect of five possible positions of the pizza in the oven and five oven temperature intervals, and their interaction. The cooking time of 125 regular-sized pizzas was timed, using an infrared thermometer with a measurement range of -20 to 520°C. The analysis of the variance of the statistical model determined that there is sufficient evidence to affirm that both sources of variation have a significant effect on the response variable, but not their interaction. Based on these findings, acceptance limits of these variables were determined, managing to reduce the total standard time of the production process, increasing the levels of productivity and efficiency. This allows us to reaffirm the importance of the application of method engineering studies, which potentially benefit SME businesses and promote an optimal, efficient and quality work method.