Modeling of the laminating machine based on ergonomic studies for the manufacture of marzipan handicrafts

The value that the human resource represents within any organization, appears as an essential element with a strategic direction that, together with a machine, opens the way to productive efficiency. The objective of this research was the modeling of a semi-automatic laminating machine that allows to increase the homogeneity of the dough, optimization of the times from 10 to 3 minutes, and reduction of efforts that the elderly craftsman made to reduce the thickness of the dough, which is then used to make marzipan handicrafts (figures) in the parish of Calderón, Quito -Ecuador. These handicrafts are made manually in the country, this art being part of the culture and tradition. The modeling was carried out in the Solid-Works Software for Windows and the ergonomic studies were carried out using the OWAS method (Ovako Working Posture Analyzing System) and the OCRA Check List, evaluating the risk of repetitive work, considering risk factors such as: repetitiveness that present Medium unacceptable risk , forced postures for sequential postures the level of risk is low, forces lifting the mass of 3 kg and the lack of breaks in the handling of the raw material because it cools down in about 15 minutes. It is feasible to use an adequate technology within this production process because it is designed with special attention to the cultural and economic aspects of the community of marzipan artisans.