ME9 ENGINEERING GRAPHICS AND DESIGN

DESIGN PROJECT

COMMERCIAL FOOD PRESS

DAISY PATINO 860997665 6/7/2012 SEC.24

INTRODUCTION:

A supplier of commercial kitchen equipment would like to add a small manual food press to their product line. The food press would be used to squeeze water from small quantities of food substances such as fruits, vegetables, tofu and other ingredients used in culinary dishes. The design of this device should focus on enhancing productivity, efficiency, and addressing food safety requirements.

PROBLEM DEFINITION:

Design a food press for use in commercial kitchens that satisfies the following requirements:

* The device should be manually driven with one hand providing a maximum input force of 40 lb.

* The press shall provide a mechanical advantage of 10:1 resulting in a maximum compressive force of 400 lb.

* The mechanism should be designed with a 2.5 factor of safety.

* The moving platen of the press should be 3.8” in diameter and travel a minimum of 2” when compressing the food.

* The mechanism should be free-standing and stable on a counter-top when performing.

* The device should fit within a 20x20x20 inch cube.

* The food should be contained in a cylindrical container of 4” in diameter and 2” inches deep while compressed. The bottom surface of the container should have 10 drain holes that have a diameter of .08. Both containers should be easily removed for cleaning in a commercial dishwasher.

* The device should be simple, reliable and aesthetically pleasing.

*The device should be safe with all potential pinch points guarded.

CONCEPTUAL DESIGNS:

CONCEPT SELECTION:

DESIGN 1 DESIGN 2 DESIGN 3FEATURE ATTRIBUTES

WEIGHT 0-10

SCISSORSHAPE . S*W

SPIDER LEG SUPPORT . S*W

IMBEDDED CONTAINER . S*W

ASTHETICS COLORFORM

58

5 253 24

5 255 40

5 258 64

EGRONOMICS GRIPABILITYLABOR EASE

910

7 636 60

8 727 70

9 819 90

FUNCTIONALITY OUTPUT FORCE SPEED

1010

8 807 70

6 607 70

8 808 80

STABILITY BASE SIZEHEIGHT

99

4 365 45

7 636 54

7 638 72

MANUFACTURING

MANUFACTURING SPEED

8 4 32 6 48 8 64

435 502 619

DETAIL DESIGN:

SUMMARY:

I narrowed down my conceptual designs to an apparatus that satisfied the requirements and simultaneously offered simple manual labor to the individual who operates the device. The grooves in the cups that hold the fruit and juice allow them to simply sit above one another. Additionally, the cups sit in place in the extruded hole of the base. For cleaning purposes, I recommend that the cylindrical barriers that keep the plunger in place should function as snap-ons to the food container. This would simplify the cleaning process and the process of placing the food products into the cup. Additionally, the ideal material for the device should be an Aluminum alloy.

APPENDIX: