Our services
EMPAMEC offers integral advisory service which includes : engineering project, setting up, industrial organization of the plant and the integral maintenance.
How empamec works with the client:
Services for medium-sized and large companies
• Industrial organization
• Management control
• Production effectiveness
• Quality
• Hygiene standards and more
Services for small companies and new projects
• Industrial planification
• Manegement control
• Quality
• Hygiene standards
Services for medium-sized and large companies
Our professionals advise companies in all aspects of production.
Industrial Organization: the industrial organization chart is established with the description of functions and tasks. This translates into greater effectiveness as they eliminate repeated tasks and downtimes or misused.
Management Control: the guidelines are established to control the entire production process: hygiene and lighting of machines, use of molds, stamps and raw material, times, minimum expected production per hour. To this end, the Efficiency and Productivity Indicators are defined and the monitoring thereof is established.
Production: a comprehensive review of the processes is carried out, and the plan and the implementation of reengineering is established. The guidelines for continuous improvement of Processes are established.
Quality: in the case of food products, quality is not only essential, it also establishes a differentiation framework for our customers. The Hygiene Standards and controls, the Good Manufacturing Practices (GMP) are established. A Risk Analysis Program (HACCP) and the Total Quality System (TQM) are implemented.
Maintenance: a comprehensive Industrial Maintenance Plan is established.
Engineering: the start-up of new production lines is established.
We train the staff.
Services for small companies and new projects
Our professionals can advise companies in all aspects of production to undertake and improve the venture.
For small companies and new projects we offer advisory services according to the size of them.we highlight:
Setting up: we establish the market where the company operates or will operate and the quantity to be produced and the processes that will be carried out in order to work efficiently (that leads to a reduction of costs).after this a chart, tasks and controls are established and quality standards are defined.
Quality: in the case of gastronomic products quality is not only fundamental but it also sets a differentiation framework for our clients. the hygiene standards and controls,the good manufacturing practices (gmp) are established. A programme of risk analysis (haccp) and the total quality system (tqm) are implemented.
Maintenance: an integral plan of industrial maintenance is established.
Staff training
