Design and Analysis of Manually and Electrically Operated Dough Mixer Machine for Small Scale Application
DOI:
https://doi.org/10.20372/pjet.v4i1.2753Keywords:
Dough, Efficiency, Kneading, Conceptual DesignAbstract
The traditional practice of manually kneading dough in developing countries is labor-intensive and time-consuming. This research proposes a hybrid dough mixer machine designed to enhance efficiency and affordability in dough preparation for traditional products like Injera /local Ethiopian bread/ and Bread. By integrating both manual and electric operations, the machine aims to improve accessibility for small and medium-sized house hold, restaurant and hotel in lower-income communities. The hybrid design features a 3 hp electric motor combined with a pulley and belt system for automated mixing, and a hand crank for manual operation. The machine has a batch mixing capacity of 15 kg, with an overall working capacity of 66 kg per hour. Comprehensive design analyses were performed on critical components including the aluminum cylinder, pulleys, hand crank lever, stainless steel helix blade, shaft, bearings, and main frame. This hybrid dough mixer machine offers a practical solution by combining functionality and cost-efficiency, presenting a viable alternative to imported models. It addresses the diverse needs of users by providing both manual and electric options, thus improving dough preparation in resource-limited environments. It is recommended to evaluate with practical application and promote to the end-users. The research successfully developed a versatile and cost-effective dough mixer machine capable of operating both manually and electrically. The technology is easy for manufacturing, operations, maintenance and after promotions in different areas it could be as one appropriate technology which can minimize women work load in rural and urban areas.
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