Dumpling Maker. Engineering Design 100 Section 008. Team 3 - Zachary Lewis, Matt Perdziola, Charles Webb, Yangming Zhang

Dumpling Maker

Engineering Design 100 Section 008

Team 3 - Zachary Lewis, Matt Perdziola, Charles Webb, Yangming Zhang Date of Submission: October 21, 2018

Web Address: http://personal.psu.edu/mjp6299/DSP1revised.pdf

Abstract

Contained in this report you will find many of the steps we took on our design process of the dumpling maker. You will see how we managed time and what we did in order to finalize and build our design.

Table of Contents

I. Abstract and Table of Contents (Page 2)

II. Introduction and Description of the Design Task (Page 3) III. Design Approach (Pages 4-8)

IV. Final Design Selection and Its Prototype (Pages 9-11) V. Design Analysis (Page 12)

Introduction

The dumpling maker design process is a multi-step problem that requires a lot of creativity and problem solving skills. The group had to make lots of discussions and decisions together. The dumpling maker was designed to help small home dumpling consumers and those who make dumplings in large quantities such as businesses and restaurants. The report can be summed up into 4 even parts, design description, design approach, final design selection and its prototype, and design analysis. Each one of these parts is just as valuable and needed as another.

Description of the Task

 Problem Statement: “Making dumplings is a labor intensive activity that has no consumer accessible product available for purchase to help ease that process.”  Mission Statement: “To design and produce a model dumpling maker that is

consumer and restaurant accessible.”

 1. The dumpling maker should be automatic or semi-automatic.

2. The dumpling maker should produce no less than 10 dumplings per minute on average.

3. The material cost for the dumpling maker should not exceed $200 unless it can be justified.

4. The dumpling maker should be safe as a food processor, easy to maintain, safe to use, and dishwasher safe.

Design Approach

 Project Management- Gantt Chart

Table 1. Gantt Chart

 Customer Needs Assessment- After calling numerous dumpling selling restaurants only a few decided to let us ask questions.

1. Swiss Alpine Village (250 Swiss Way, Elizabeth, PA 15037)

Q1: “What problems do you have regarding demand vs supply and time for dumplings?” A1: “None really, we do not have a steady flow of dumpling orders.”

Q2: “What part of the dumpling making process do you feel you could use the most help in?”

A2: “Making and molding the dough is probably the hardest.”

Q3: “In what ways would a Dumpling Maker improve your business?”

A3: “I guess we could focus on making other parts of an order or start another customers order while dumplings are being made”

Q4: “How many dumplings do you think you could make in one minute?” A4: “Probably around 8”

2. Dynasty International (20111 Freedom Rd. Cranberry Township, PA, 16066)

Q1: “What problems do you have regarding demand vs supply and time for dumplings?” A1: “The dumplings go pretty steadily as the night goes on so we have a good idea of when and how much to put out every night.”

Q2: “What part of the dumpling making process do you feel you could use the most help in?”

A2: “We normally have 3 people making dumplings at once, but if there was a faster way to pinch and close them I suppose that would help.”

Q3: “In what ways would a Dumpling Maker improve your business?”

A3: “It would free up a couple of the cooks for a few minutes to work on other food items that need to be replaced.”

Q4: “How many dumplings do you think you could make in one minute?” A4: “They could probably make anywhere from 10-15 I’d imagine” 3. China House (8865 Norwin Ave #19, Irwin, PA 15642)

Q1: “What problems do you have regarding demand vs supply and time for dumplings?” A1: “Only a few customers order dumplings regularly so we don’t run into many

Q2: “What part of the dumpling making process do you feel you could use the most help in?”

A2: “We normally make a bunch of dumpling before we open that way we aren’t pressed for time when people order them, I suppose they take a while to make.” Q3: “In what ways would a Dumpling Maker improve your business?”

A3: “Having a dumpling maker would free up some time to focus on other things before we open.”

Q4: “How many dumplings do you think you could make in one minute?” A4: “Sometimes one of us makes dumplings, sometimes there is two of us. It all depends on who is working.”

 1. Design 1

FIG. 1. Image of Design 1

2. Design 2

FIG. 2. Image of Design 2

3. Design 3

 Design Selection Matrix

Final Design Selection and Its Prototype

 Working Drawings

FIG. 4. Image of Working Drawing  Pictures of Prototype. Scale of 1:1

 Design Features

1. Pumps Selected amount of filling into each dumpling 2. Folds the dumplings when done

3. Conveyor belt for easy movement of dumplings in between steps 4. 3 & ¾ inches diameter circular dough cutter

5. Precision cutting

6. Flattens and creates perfect dough consistency

7. Crank that moves conveyer belt to make dumplings at your own pace  Operation Instructions

The dumpling making process begins with previously mixed dough and filling. First, the dough is placed in the top funnel. The person operating the device then begins to turn the uppermost crank, which turns two rolling pins directly beneath the dough funnel. The dough is flattened as it passes between the rolling pins and falls flat on the inclines plane beneath.

The flattened dough spans about twelve inches across and as it slides down the plane the dough reaches the conveyor belt. By this time a majority of the dough should be flat and the operator should leave the dough crank and move to the next crank below which operates the conveyor belt.

The operator turns the crank moving the conveyor belt until the dough reaches the dumpling cutter. The design of the machine takes into account that the cutting of the dough is not instantaneous and that the dough should not be moving in order to make a nice cut. The operator can stop turning the crank and now push down the dumpling cutter to cut three circles of the dough at once. Then the operator can begin to turn the crank again and stop again to push down the dumpling cutter to cut another three circles out. This may be continued until there is no more dough or once the desired amount of dumplings in reached

Next, the operator continues to move the conveyor belt by turning the crank. The previously cut dumpling shapes arrive at the filling gun where the filling is added to the center of each circle three at a time. This is done by pushing a cap at the top of the gun down to achieve the desired amount of filling.

Finally, the operator turns the conveyor crank once again to move the dumplings off the conveyor belt where the uncut dough falls away from the dumpling. The final step is using the dumpling press to fold each dumpling precisely. Now the dumplings can be cooked and eaten.

Engineering Analysis



There are three main stages to the design we selected. First there is the funnel and rolling pins. Pre-mixed dough can be inserted into the funnel and then there is crank attached to two rolling pins directly below the funnel. The crank is turned and in response the two rolling turn to flatten the dough. The dough then falls to an inclined plane in order prevent folds in the flattened dough. The dough slides onto the conveyor belt. Now there is a second crank that should begin to be turned in order to move the conveyor belt. The crank operating the rolling pins does not need turned anymore at this points

assuming all the dough is flat.

The Next stage is the dumpling press stage. The crank to move the conveyor belt can be continuously stopped and started again to accommodate the pressing process. As the crank turns the dough arrives below the dumpling press where the crank can now stop turning and the dumpling press can be pushed down to create to shape of a dumpling. The dumpling press has three circular cut outs that are each 3.75 inches in diameter to satisfy dumpling specifications. This process can be repeated as many times to create the desired number of dumplings.

As the conveyor moves the circular shaped dough down the conveyor belt, the cut-outs arrive beneath the filling gun. Here the conveyor crank can once again be stopped and started as needed. The filling gun is packed with pre-made dumpling filling. There is a cap with an extension that goes on the top of the filling gun and the extension extends into the gun. This cap and extension can be pushed down to release filling onto the dumpling cutouts. This process places filling on three dumplings at once and can once again be repeated as desired.

The final stage of the process is the folding. As the conveyor moves along, the dumpling cutouts with filling are separated from the unused dough. The unused dough can be then reused and placed back into the funnel. The dumpling cutouts with filling can now be placed into the dumpling press where they are folded with a quick squeeze. This process seals all the filling inside the dumpling.

 Cost Analysis

Table 3. Cost Analysis chart

Summary & Conclusion

Given the task of designing and building a prototype dumpling maker suitable for restaurant and/or household use our group has discovered a lot. Through the implementation of creativity, innovation, communication, understanding, and many other engineering skills our group has successfully completed Design Project 1. The project was largely independent as we were given the requirements, specifications, and completion date. Through the process of completing the first Design project, we have learned that there is large reliance on preparation and teamwork to carry-out the completion of a successful design. An introduction to the full design process has proven extremely essential to create a successful design. With the project we were presented with several problems. As the problems became prevalent, we were forced to resolve them and find a resolution. The design process proved to be a great resource when these problems arose. We created multiple designs and were capable of selecting the best one through communication, brainstorming, and teamwork. In the final analysis, the design project

introduced and taught our group important engineering principles that we have come to value greatly.

Acknowledgements

1. Swiss Alpine Village (250 Swiss Way, Elizabeth, PA 15037) 2. China House (8865 Norwin Ave #19, Irwin, PA 15642)

3. Dynasty International (20111 Freedom Rd. Cranberry Township, PA, 16066) 4. Penn State University