Abstract
Increasing the productivity of production systems and equipment in the meat industry is inextricably linked with maintenance activities. The article analyzes the influence of manufacturability, hygiene, reliability, simplicity of equipment design on the main indicators of the quality of meat products. It is shown that the Total Productive Maintenance (TRM) and Lean production strategy is an important tool for evaluating the Overall Equipment Effectiveness (OEE) indicator, which is used to evaluate the main types of losses that reduce the efficiency of equipment. The relationship of structural and mechanical characteristics of food masses, humidity of raw materials, temperature and viscosity, processing pressure, density on the optimal operating modes of the equipment is analyzed. Using the OEE concept, the time losses associated with the functioning of the equipment are determined. The types of losses are classified: downtime and changeover (availability or readiness) of equipment, short-term shutdown of equipment and reduction of processing speed (equipment performance), defective products and product losses at startup (quality) of equipment. The application of this method of studying the overall efficiency of the equipment can be applied to any technological equipment used in the meat industry and will eliminate many problems that arise during the operation of technological equipment, improve its technical and economic indicators, develop a system of measures to improve its maintenance and repair. Using this concept, it is possible to systematize the factors that reduce the efficiency of the equipment. At the same time, it is proved that information about the factors affecting the loss of equipment operation time allows you to create a system for maintenance and repair of equipment.