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 3
FEATURE
ATTRIBUTES
WEIGHT
0-10
SCISSORSHAPE

. S*W
SPIDER LEG
SUPPORT
.
S*W
IMBEDDED
CONTAINER
. S*W
ASTHETICS COLOR
FORM
5
8
5 25
3 24
5 25
5 40
5 25
8 64
EGRONOMICS GRIPABILITY
LABOR EASE
9
10
7 63
6 60
8 72
7 70
9 81
9 90
FUNCTIONALITY OUTPUT FORCE
SPEED
10
10
8 80
7 70
6 60
7 70
8 80
8 80
STABILITY BASE SIZE
HEIGHT
9
9
4 36
5 45
7 63
6 54
7 63
8 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: