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4.2

Analysis

4.2.1 Procedure of the experiment

Objective To get the optimum time needed to fry chicken.

Procedure 1. Switch on the stove. 2. Put oil in the oil tank. 3. Heated up first the oil in the tank. 4. After the oil is heated up, put the chicken. 5. The temperature of the oil must constant and the suitable temperature is 185oC or 360 oF. 6. Switch on the motor and then set the timer according to the time that has been prepared. 7. After a short while, the motor will rotated the shaft that has been welded to the basket and then it will lift up the basket and drop the chicken in the tray that has been prepared. 8. Repeated step 4 to 7 by using the different time that has been prepared in the Table 4.1.

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Result Table 4.1: Result for test 1 until 4 Test no. 1 2 3 4 10 10 10 10 Quantity Duration Result

(minutes) Overcooked Fullycooked mediumcooked 7 9 11 13 0 0 3 5 3 10 7 5 7 0 0 0

From table 4.1, it shown the result of the all four test that we has conducted. From the table above we concluded that when frying chicken, it needed optimum time for the chicken to fully cook. If the time taken for the chicken to fry is long, it may cause the chicken to over cooked. And if the time taken to for the chicken to fry is short, it may cause the chicken will be hafly cooked because the heated oil did not manage to heated up the inside of the chicken and it will cause only the outer part of the chicken to cooked but not inside.

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chicken condition

over cooked fully cooked medium cooked

Figure 4.1: Pie chart show the result of test 1

From the result of test 1, it shown that the percentage of cooked chicken is smaller than medium cooked. From the above pie chart we conclude that the time of 7 minutes is not the optimum time for frying because the medium cooked chicken has the higher percentage than fully cooked.

chicken condition
overcooked fullycooked mediumcooked

Figure 4.2: Pie chart show the result of test 2

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chicken condition
overcooked fullycooked mediumcooked

Figure 4.3: The pie chart shown the result of test 3

The above pie chart shown the result of test 3. In test 3, it shown that the percentage of fully cooked is slightly higher than overcooked. Although the percentage of fully cooked is higher than overcooked, the number of overcooked is still high and that is about 3 pieces of overcooked and we must minimize the over cooked chicken and maximize the fully cooked because costumer only want the fully cooked chicken.

chicken condition
overcooked fullycooked mediumcooked

Figure 4.4: The pie chart shown the result of test 4

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From the above pie chart, it shown the result of test 4. From the result of test 4, we conlude that the time of 13 minutes is not the optimum time to fry the chicken because is may lead to over cooked chicken. This may lead the hawker will make some losses because customer do not want the over cooked chicken because it did not met their expectations.

4.2.2 Surveys After we conduct the experiment,we decide to do a survey about the acceptance of our machine and the figure below shown the result of the survey. The survey objective is to get their reaction to the machine whether it is suitable for them. The question below is the questionaire that we asked the consumers to get their responses.

1.

Do you ever owned a deep frying machine before? a. Yes b. No

2.

What does the machine specification do you prefer? a. Frying only b. Fry and lift c. Other

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3.

Does this machine needed to be used nowadays? a. Yes b. No

4.

Do you prefer ordinary method or by using deep frying machine a. Ordinary method b. Using Deep fryer machine

4.2.2.1 Pie chart The pie chart is the result from the respond that we get by constributing the questionaire to respondants.

1. Sum of people who already use or has the deep frying machine.

yes no

Figure 4.5: Pie chart shown the number of people that use deep fryer machine

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2. Specification need by customer toward this machine

frying only fry and lift other

Figure 4.6: Pie chart shown the secification needed by customer

3. Sum of people that agree for the project can be use in daily life.

yes no

Figure 4.7 : Pie chart shown the result of people that agree.

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4. Customer respond for using ordinary method or deep fryer machine.

ordinary method deep fryer machine

Figure 4.8: Pie chart shown the result for customer responded

According to the responds that we get from the survey that we conduct we conclude that there is still many people who prefer ordinary method rather than using deep fryer machine. This is because they are used to ordinary method. The other is that they are prefer ordinary method than using deep fry machine because the ordinary method is faster than deep fryer machine and by using ordinary method they can increase the quantity of the food stuff that the putting in.

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4.3

Chains Calculation Chains length LL=Ln P

Ln=2 (

)+(

) + [(

)2 ]

z1=13 z2=29 Z=number of sprocket teeth A=sprocket distance = 51 cm @ 0.51 m P = pitch = 15.88mm @ 0.016 m

Ln = [ 2 (

)+(

)] +[ (

)2 (

)]

= 63.75 + 21 + ( 6.485 + 0.215) = 91.45 L = Ln P L = 91.45 15.88 L = 1452.226 mm L = 1.452 m Therefore, the actual chain length from the the top sprocket to the motors sprocket is 1.452 m.

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4.4

Bending Moment

Without load 9.8 N B RA 0.73 m 3.27m 9.8 N C 0.73m RD

= F

RA + RB = 9.8 N + 9.8 N = 19.6 N MA = 0 9.8 ( 0.73 ) + 9.8 ( 3.27 ) RD ( 4 ) = 0 7.154 + 32.046 4 RD= 0 39.2 - 4RD =0 39.2 = 4RD

= RD

RD

=9.8 N

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RA + RD = 19.6 N RA + 9.8 N= 19.6 N RA = 19.6 9.8 = 9.8 N

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With load 17.64 N 17.64 N

RA

0.73m

3.27m

0.73m

RD

= F

RA + RD = 17.64 + 17.64 N = 35.28 N MA = 0 17.64 ( 0.73 ) + 17.64 ( 3.27 ) RD ( 4 ) = 0 12.8772 + 57.683 4RD = 0 70.56 4RD = 0 70.56 = 4RD

= RD

RD = 17.64 N

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RA + RD

= 35.28 N

RA + 17.64 = 35.28 N RA = 35.28 17.64 N = 17.64 N