DESIGN, FABRICATION, COMMISSIONING AND MAINTENANCE OF

RECIPROCATING ICE CREAM MIXER (SORBETES)

A Study

Presented to the

Faculty of the Engineering Department of

Eastern Visayas State University – Ormoc City Campus

Ormoc City

In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science in

Mechanical Engineering

By:

Rexnier B. Alfaro

Rey Solomon Baltonado Exequil V. Velarde

John Kevin G. Rota Zacharias A. Veloso III

Kemuel B. Tomoric Nathiniel F. Villar

Jessie G. Tugahan Kenneth F. Williams

Cres Daryl Valle Christine S. Yunson

March 2020
 APPROVAL SHEET

In partial fulfillment of the requirements for the degree of Bachelor of Science

in Mechanical Engineering this thesis entitled “Design, Fabrication, Commissioning
and Maintenance of Reciprocating Ice Cream Mixer (Sorbetes)” has been
submitted by Rexnier Ramonito B. Alfaro, Rey Solomon Baltonado, John Kevin G.
Rota, Kemuel Tomoric, Jessie Tugahan, Cres Daryl Valle, Exequil V. Velarde,
Zacharias Veloso III, Nathiniel Villar, Kenneth Williams, Christine Yunson who are
recommended for oral examination.

ENGR. LINO B. DELOS SANTOS, PME

Adviser

Approved by the Committee on Oral Examination with the rating of PASSED

ENGR. RUDERICO M. ENDRIANO,JR ENGR. MANUEL PAETE

Chairman Member

ENGR. ROBERT G. NAVARRO MS. AIZA MARIE S. MORAÑA

Member Member

Accepted in partial fulfillment of the requirements for the degree of Bachelor

of Science in Mechanical Engineering.

ENGR. RUDERICO M. ENDRIANO JR.

Head, Engineering Department
EVSU-OCC
Date of Oral Examination
March 21, 2020

ii
 ACKNOWLEDGEMENTS

First and foremost, praises and thanks to the God, the Almighty, for his

showers of blessings, wisdom and strength throughout this study to complete

successfully.

The authors would like to thank the Mechanical Engineering Department of

Eastern Visayas State University – Ormoc City Campus (EVSU-OCC), for the

invaluable support throughout this study.

The authors would like to express their deep and sincere gratitude to their

thesis adviser, Engr. Lino B. Delos Santos, for the encouragement and motivation,

and for providing inestimable guidance throughout this study. They would also like to

thank him for his friendship, empathy and great sense of humor.

The authors would like to extend their gratitude to the panelist Engr. Ruderico

M. Endriano, Jr, Engr. Manuel Paete, Engr. Robert G. Navarro, and Ms. Aiza Marie

S. Moraña for giving those pieces of advice and recommendation for this study.

Lastly, the authors would like to thank their parents, classmates, and friends

for their constant support throughout the completion of the study.

THE AUTHORS

EASTERN VISAYAS STATE UNIVERSITY

ORMOC CITY
DECEMBER 2019

iii
 TABLE OF CONTENTS

TITLE PAGE .................................................................................................................i

APPROVAL SHEET ................................................................................................................. ii

ACKNOWLEDGEMENTS ...................................................................................................... iii
ABSTRACT.............................................................................................................................. vi
CHAPTER I ............................................................................................................................... 1
INTRODUCTION ..................................................................................................................... 1
1.0 Names: Group Compositions ........................................................................................ 1
1.2 Assignments and Responsibilities ................................................................................. 1
1.3 Realization of the Design ............................................................................................... 2
CHAPTER II.............................................................................................................................. 3
DECIDING FACTORS AND REASONS FOR THE REALIZATION OF THE DESIGN ..... 3
2.1 Existing Problems and Situations to Originate the Design ........................................ 3
2.2 Nature and Operation of the Design ............................................................................ 4
2.4 Remarks and Findings ................................................................................................... 4
CHAPTER III ............................................................................................................................ 5
ENGINEERING TECHNICAL REPORT................................................................................. 5
3.1 Proposed Concept Design .............................................................................................. 5
3.2 Flow Chart of Its Processes ........................................................................................... 6
3.3 Design Objectives ........................................................................................................... 6
3.4 Concept Design Synopsis and Its Operations .............................................................. 6
3.5 Technical Descriptions of the Major Contributory Parts Involved .......................... 7
3.6 Design Specifications of Its Systems and Parts Significant to the Design ................. 8
Technical Engineering Calculations ................................................................................... 8
Specification of Materials .............................................................................................. 13
3.7 Timetable for the Completion of the Technical Report ............................................ 14
CHAPTER IV .......................................................................................................................... 15
COMMISSIONING, OPERATIONS AND MAINTENANCE .............................................. 15
4.1 Standard Operating Procedures ................................................................................. 15
4.2 Preventive Maintenance and Routines ....................................................................... 16
CHAPTER V ........................................................................................................................... 17
COST ESTIMATE ANALYSIS .............................................................................................. 17
5.1 Project Cost Estimate .................................................................................................. 17
5.2 Total Expenses for the Existing in Use Design vs. Present Design .......................... 18

iv
 5.3 Return of Investments ................................................................................................. 18
CHAPTER VI .......................................................................................................................... 20
OCCUPATIONAL HEALTH, SAFETY AND ENVIRONMENTAL IMPACTS ................. 20
Towards the Community, Society Consumers and End Users ...................................... 20
CHAPTER VII ......................................................................................................................... 21
OBSERVATIONS, COMMENTS AND RECOMMENDATIONS ....................................... 21
CHAPTER VIII ....................................................................................................................... 22
APPENDIX .............................................................................................................................. 22
8.1 Other Drawings Necessary for the Design Completions .......................................... 22
8.2 Technical References ................................................................................................... 27
A. Textbooks, Catalogues, Industrial Plants Existing Design .................................... 27
B. Design Data Tables, Charts and Values .......................................................... 27
8.3 Prototype Making Process .......................................................................................... 31
8.4 Curriculum Vitae ......................................................................................................... 36

v
 ABSTRACT

Rexnier Ramonito B. Alfaro, Rey Solomon Baltonado, John Kevin G. Rota, Kemuel

Tomoric, Jessie Tugahan, Cres Daryl Valle, Exequil V. Velarde, Zacharias Veloso III,

Nathiniel Villar, Kenneth Williams, Christine Yunson, “Design, Fabrication,

Commissioning and Maintenance of Reciprocating Ice Cream Mixer (Sorbetes)”

(Eastern Visayas State University, Ormoc City, February 2019).

ADVISER: ENGR. LINO B. DELOS SANTOS, PME

INSTRUCTOR
EVSU, ORMOC CITY

Home-made ice cream or widely known as Sorbetes is one of the favourite

snacks or street-food. This kind of business is run by small-scale entrepreneurs in

which they are also the one who manufactures the product. The labor in making the

product requires the main procedure of manual reciprocation of a mixer that mixes a

heavy mixture which can be harmful to the labourer in the long run. Thus, this study

was made with the purpose of making an automatic reciprocating ice cream mixer

with added modifications to provide a solution on the problem. Research and

calculations was done to fabricate a concept design. During evaluation and testing, the

concept design of reciprocating ice cream mixer was conceived to address the manual

operation, time consuming and cleanliness problems in compliance with the

requirements of the Food and Drug Administration (FDA). This study was conducted

at Eastern Visayas State University- Ormoc City Campus on March 2020. Based on

the results, it can be concluded that it is possible to create a reciprocating ice cream

mixer that is efficient and is able to help improve ice cream Sorbetes production.

vi
 CHAPTER I

INTRODUCTION

1.0 Names: Group Compositions

Alfaro, Rexnier Ramonito B.

Baltonado, Rey Solomon Velarde, Exequil V.

Rota, John Kevin G. Veloso, Zacharias III.

Tomoric, Kemuel Villar, Nathaniel F.

Tugahan, Jessie G. Williams, Kenneth F.

Valle, Cres Daryl L. Yunson, Christine S.

1.2 Assignments and Responsibilities

 Project Leader: Rota, John Kevin

 Design Calculations: Velarde, Exequil

Rota, John Kevin

Yunson, Christine

 Prototype Designing: Baltonado, Rey Solomon

Valle, Cres Daryl

Villar, Nathaniel

 Design Fabrication: Tomoric, Kemuel

Tugahan, Jessie

Veloso, Zacaharias III.

Alfaro, Rexnier Ramonito B.

Williams, Kenneth

Note: All Members Contributed for Engineering Design and Calculations

1
1.3 Realization of the Design

Filipino taste ice cream or popularly known as ‘Sorbetes’, is a favourite

snack/dessert of children and even adults. It is a perfect heat alteration feeling for

every Filipino since we are living in a hot-type country. Aside from that, sorbetes is

not hard to purchase since the vendor will walk from place to place just to meet

costumers who will buy sorbetes or can even found one along the nearby streets,

almost no need to go to stores just to have this icy and delightful food. Sorbetes is

widely known for being deliciously cold, cheap and convenient.

However, many manufacturers of this product are not from or into mass

production in which large machineries are responsible for all the work necessary to

make it. Some are just small-scale entrepreneurs who prepare it manually by using

their hands or bodily strength to reciprocate the mixer and mix the sorbetes. This

situation can harm the entrepreneurs physically after a long and regular operation

which leads the researchers have an idea as mechanical engineering students to make

an automatic motor-driven ice-cream mixer that is convenient, environmental friendly

and affordable intended for small-scale sorbetes entrepreneurs in which the business

is their only financial means.

2
 CHAPTER II

DECIDING FACTORS AND REASONS FOR THE REALIZATION OF THE

DESIGN

2.1 Existing Problems and Situations to Originate the Design

Small-scale entrepreneurs or vendors of sorbetes who are also the one who

makes their product are mostly making it manually. It means that they have mixing

tools but the procedure of mixing is by using their hands. Though it can make the one

who mixes to be exercised, it is very tiring since the time allotted to fully oxidize the

Sorbetes through mixing to make it creamy in texture can range almost two hours.

This can affect the posture of the person and causes severe body pain. These things

are likely to happen since this small-scale business is the way to financially sustain

the family of these entrepreneurs doing the business in a regular basis.

The consistency of the quality of the sorbetes’ texture from time to time is

another concern since the same amount of energy that the person who mixes cannot

be guaranteed in every mixing operation. It is because muscle stress or strength drain

will occur in particular with how frequent the person is mixing sorbetes.

3
2.2 Nature and Operation of the Design

Preparation of Mixing the Placing the mixed

Ingredients Ingredients Ingredients in an ice
(Cassava Flour and through cream sorbetes tube and
Coco Milk) and Hot Water putting it to the karo to
Cooking Equipment cool it down overnight

Cooling the creamy Mixing the ingredients Preparation of all

mixture until ice manually by hand inside ingredients and the
cream texture is the tube on karo manual mixer
achieved

The product is ready to distribute at any places

2.3 Costing of the Existing Operation System

A. Material Cost:

Manual Mixer = 600 pesos

B. Losses Cost:

The existing system of sorbetes business produces 1 set of arrangement. But if

the automatic machine exists, the entrepreneur can able to do 2 sets of arrangement.

So the researchers concluded that:

Losses per day = 1 Karo = 1500 Pesos/day

Note: this losses during labor rest

2.4 Remarks and Findings

Based from the costing and losses per day in manual mixing, the proposed design

should be commissioned immediately which can properly mix and oxidize the ice

cream.

4
 CHAPTER III

ENGINEERING TECHNICAL REPORT

3.1 Proposed Concept Design

“Design, Fabrication, Commissioning and Maintenance of Reciprocating Ice Cream

Mixer”

5
3.2 Flow Chart of Its Processes

Adjust the
Continue
Set up the angle of the Start the After the ice
mixing the
machine for mixer rod motor to start cream is
ingredients
the ice cream from the shaft mixing the ice already mixed
until the
(sorbetes) to fit in the ice cream up, turn off
mixture gets
mixture cream ingredients. the machine.
foamy
container.

Remove
the mixing Keep the
Clean the
rod from machine in
Ice cream
the Ice a secure
mixer rod.
cream place.
container.

3.3 Design Objectives

 The design aims to ease the human labor for making the ice cream (sorbetes)

from its native way of making which is by hand.

 The design aims to lessen the time for the ice cream laborers of mixing the ice

cream (sorbetes).

 The design aims to be user-friendly.

 The design aims to be affordable for those ice cream (sorbetes) makers for

their usage.

 The design aims to meet the requirements of the Food and Drugs

Administration.

3.4 Concept Design Synopsis and Its Operations

This project will cover a new and easy way to help the ice cream (sorbetes)

vendors to ease their way of preparing the ice cream. It gives them more time

which means it can give them more ice cream to make. The more ice cream the

6
 vendors can make means more profit for them. Not only it can help them in their

profit but also the labor eases up because of the project made. It saves time, sweat

and money for the vendors, in which they also benefit for the muscle aches from

the traditional way of mixing the ice cream will be prevented. The project covers

as such as simple operations. The operation starts up just by setting up, adjusting,

waiting, removing, cleaning, checking, and safekeeping. The project is a user-

friendly machine for the ice cream vendors.

3.5 Technical Descriptions of the Major Contributory Parts Involved

1. Steel Structural

 Frame – supports or holds the motor and the shaft.

2. Power Transmission and Drives

 Motor – source of motion and power.

 Chain - used to transmit power from one shaft to another.

 Sprocket – have projecting teeth that fit into the corresponding

links of the chain.

 Mixing Rod – mixes the ice cream in reciprocating movement.

3. Rotating Parts and Elements

 Shaft – used to transmit power.

4. Energy Conservation Parts

 Bearing – support, guide and control the motion of the shaft.

 Mixing-Rod Guide – guides the movement of the mixing rod.

7
3.6 Design Specifications of Its Systems and Parts Significant to the Design

Technical Engineering Calculations

Calculations

 Motor Selection:

P = F x V (Vallance & Daughtie)

>Mass of the ice cream = 9 kg

>Mass of the mixing rod = 4 kg

>Total mass = 13 kg

2.2 𝑙𝑏𝑠
F = 13 kg ( )
1 𝑘𝑔

F = 28. 6 lbs

V = 2LN (Vallance & Daughtie)

7 𝑟𝑒𝑣
= 2 (12 𝑓𝑡) (400 𝑚𝑖𝑛)

𝑓𝑡
V = 466.67 𝑚𝑖𝑛

P = F x V (Vallance & Daughtie)

𝑓𝑡
28.6 𝑙𝑏𝑠 (466.67 )
𝑚𝑖𝑛
=
33000

P = 0.40 hp

= 0.40 + (0.40)(20%)

P = 0. 48 or 0.5 hp

8
 Chain Calculations:

Power transmitted = 0.5 hp

N2 = 400 rpm

1
Chain = ASA No. 40 = 2 inch pitch

Power Rating = NSf x Tp (Vallance & Daughtie)

PR = 1.0 x 0.5

PR = 0.5 hp

(refer table 74 from Vallance & Daughtie)

N1 = 1750 rpm

T1 = 12 teeth

Pitch Diameter of sprocket

𝑃
D1 = 180 (Vallance & Daughtie)
sin( )
𝑇1

0.5 𝑖𝑛.
= 180
sin( )
12

D1 = 2 in.

T1N1 = T2N2

(12)(1750) = (T2)(400)

T2 = 52.5 or 53 teeth

𝑃
D2 = 180 (Vallance & Daughtie)
sin( )
𝑇2

9
 0.5 𝑖𝑛.
= 180
sin( )
53

D2 = 8.44 in.

Chain Velocity:

V = π D1N1 (Vallance & Daughtie)

1.93 rev
=π( ft) (1750 )
12 min

V = 884.23 ft/min

Center Distance:

D1
D2+
2
C= (Vallance & Daughtie)
P

1.93 in
8.44 in+
2
=
0.5 in/pitch

C = 17 pitches x 0.5 in/pitch

C = 8.6 in.

Length of Chain (Vallance & Daughtie):

𝑇+𝑡 (T−t)2
L = 2C + +
2 40𝐶

53+12 (53−12)2
= 2(17) + +
2 40(17)

L = 69 pitches

Corrected Center Distance

𝑇+𝑡 (T−t)2
L = 2C + +
2 40𝐶

10
 53+12 (53−12)2
69 = 2C + +
2 40(𝐶)

69 = 2C + 32.5 + 42.025C

84.05𝐶2+1365𝐶+1
69 = 42.025𝐶

2899.725C = 84.05C2 + 1365C +1

0 = 84.05C2 - 1534.725C +1

−𝑏 + ⎷𝑏2−4𝑎𝑐
C= 2𝑎

−(−1534.725 + ⎷(−1534.725)2−4(84.05)(1)
2(84.05)

C = 18.26 or 19 pitches

Hub Diameter (Vallance & Daughtie)

180
HD1 = D1 x cos - ( H + 0.05)
𝑇1

180
= 1.93 x cos 12 - ( 0.465 + 0.05)

HD1 = 1.3 in.

180
HD2 = D2 x cos - (H + 0.05)
𝑇2

180
= 8.44 x cos - (0.465 + 0.05)
53

HD2 = 7.9 in.

 Shaft Selection:

𝑈𝑙𝑡𝑖𝑚𝑎𝑡𝑒 𝑆ℎ𝑒𝑎𝑟𝑖𝑛𝑔 𝑆𝑡𝑟𝑒𝑛𝑔𝑡ℎ 𝑜𝑓 𝑡ℎ𝑒 𝑚𝑎𝑡𝑒𝑟𝑖𝑎𝑙

DS = (Vallance & Daughtie)
Factor of Safety

11
 60000 𝑝𝑠𝑖
=
5

DS = 12000 psi

Use SAE 1045 for shafting.

Bearing Selection

C = KL x KS x KA x KT x R (Vallance & Daughtie)

Radial load (R) = 35.2 lbs

6hr/day for 5 yrs = 10950 hrs

10950
Life ratio = 10000

Life ratio = 1.095

400
Speed ratio =
500

Speed ratio = 0.8

From the table 55

KA = 1.5

From table 57

KT = 1

From fig. 209

KL = 1.1

KS = 0.91

C = KL x KS x KA x KT x R

12
 = 1.1 x 0.91 x 1.5 x 1 x 35.2 lbs

C = 52.8528 lbs

Note: from the SKF Catalogue bearing use 6204 bearing.

Specification of Materials

Part / Materials Specification Quantity

0.5 hp
Motor 1
1750 rpm

Bearing ( Pillow Block 6204

2
type ) 20 mm Ф

SAE 316
Mixing Rod 1
¾ in Ф x 36 in

SAE 1045
Shaft 1
¾ in Ф x 27 in

ASA No. 40

Chain Single strand 1

69 pitches length

12T 1
Sprockets
53T 1

SAE 316
Pin 3
3/16 in Ф

Bolts and nuts 3/8 in Ф 11

Angle Bar 3/16”x 1 ½”x 20’ 1

Wire Whip SAE 316 1

13
3.7 Timetable for the Completion of the Technical Report

Activities Months

Aug Sept Oct Nov Dec Jan Feb Mar Apr May

Proposing
Concept
Design

Making Topic
Outline

Design
Autocad

Making
Technical
Engineering
Report

Selection of
Materials

Canvassing of
Materials

Finish Final
Report

Fabricate the
Design

Commissioning
of the
Fabricated
Design

14
 CHAPTER IV

COMMISSIONING, OPERATIONS AND MAINTENANCE

4.1 Standard Operating Procedures

The following standard operating procedures should be follow step by step to

ensure safety and avoid delays in the operation.

1. Check the line voltage and connecting parts of the machine.

2. Place the Sorbetes tube in its proper place then connect the mixing rod

the machine and lock it.

3. Check for the proper lubrication of the chain.

4. Start the motor, while mixing add the additional ingredients.

5. Wait until desired ice cream texture is achieved, then turn off the

motor.

6. Removed the mixing rod from the machine and also removed the

Sorbetes tube.

7. Clean the mixing rod.

8. Put the mixing rod in a clean and safe place.

15
4.2 Preventive Maintenance and Routines

The following routine maintenance schedules should be implemented to

ensure safe, smooth and efficient operations of the ice cream mixer as tabulated.

No. Inspection of: Action Inspection interval

 Keep the unit clean and free from

1 Motor Daily
dirt

Drive Chain  Check for wear of sprocket teeth, Monthly

and Sprocket replace if necessary.

2
 Check the chain tension, adjust if Monthly

necessary

3 Pin  Check for proper attachment Daily

4 Mixing Rod  Check for the cleanliness of the rod Daily/ Before and

After Used

5 Bolts and  Retightening and check condition Monthly / Yearly

Nuts of the bolts

6 Bearing  Check for the waggle, replace if Yearly

necessary

16
 CHAPTER V

COST ESTIMATE ANALYSIS

5.1 Project Cost Estimate

No. Specification of Materials QTY Unit Unit Cost Total Cost

A. Electrical Parts
1 Electric Motor 1 pc 3500 3500
2 Wire 1 m 51 51
3 Switch 1 pc 20 20
4 Rubber Plug 1 pc 25 25
B. Steel Structure
1 Angle Bar 1 1⁄2” X 3⁄16” X 20” 1 pc 530 530
C. Power Transmission & Drives
1 Solid Shaft 2 kg 120 240
2 Stainless Round Tube ¾ “ X 36” 1 pc 480 480
3 Sprocket 12T 1 pc 43 43
4 Sprocket 53T 1 pc 200 200
5 Roller Chain 1 pc 200 200
D. Energy Conservation Parts
1 Bearing 6204 2 pc 250 500
E. Other Materials Needed
1 Filler Rod 1/4 kl 800 200
2 Welding Rod 1/2 kl 150 75
3 Wire Whip 1 pc 159 159
4 Bolts and nuts 11 pc 15 165
Total Cost ₱6388

17
5.2 Total Expenses for the Existing in Use Design vs. Present Design

Designs Costing and Expenses Remarks

Manually Mixing of Ice Cream ₱600

Reciprocating Ice Cream Mixer Machine ₱6388

5.3 Return of Investments

Due to small difference of costing between the existing design and the

reciprocating ice cream mixer, the return of investment could be achieve in small

number of days.

From an average of 1500 pesos/day, the daily income of the entrepreneur will

become twice since the design can do 2 sets of arrangement. So the daily income will

equal to 3,000 pesos/day.

Average Return of Investment = Average Daily Income

Total Project Cost

= 3000 pesos
6388 pesos

= 0.4696 x 100

Average Return of Investment = 46.96%

Analysis: On the average of 1 day, the amount invested, that is, the total project cost

will yield a return of 46.96%.

Investment Recovery Period = Total Project Cost

Daily Net Income

= 6388 pesos
1500 pesos/day

18
Investment Recovery Period = 4.258667 days

Analysis: The total project cost can be recovered or paid back in less than 5 days of

operation.

ROI: Less than 1 Month of Operation

19
 CHAPTER VI

OCCUPATIONAL HEALTH, SAFETY AND ENVIRONMENTAL IMPACTS

Towards the Community, Society Consumers and End Users

The machine is designed to be a user-friendly machine that would have a great

impact to the end users especially to those ice-cream vendors that mixes their ice-

cream manually for almost two hours. This will make them more relaxed or lacked of

difficulty in doing their job and saves their energy. This will also ensures the

cleanliness of the food during mixing and can oxidize it very well. This will also fulfil

the demand of the consumers for ice cream.

20
 CHAPTER VII

OBSERVATIONS, COMMENTS AND RECOMMENDATIONS

OBSERVATIONS

Like every small scale ice cream vendors they usually mixed their ice cream

manually and this consumes a lot of energy for the human labor and consumes a lot of

time in doing it for a single “karo” or can of ice cream.

During evaluation and testing, concept design of reciprocating ice cream

mixer was conceived to address the manual operation, time consuming and

cleanliness problems in compliance with the requirements of the Food and Drug

Administration (FDA).

COMMENTS

The realization of this design project will require minor investment, small

scale ice cream vendors should not hesitate to invest on this design that would lessen

their human force, improve its quality and production rate.

RECOMMENDATION

Recommend to use this project design to small scale ice cream vendors to

lessen their energy used on mixing and to improve their production rate that results

for additional income.

21
 CHAPTER VIII

APPENDIX

8.1 Other Drawings Necessary for the Design Completions

(Fig. 8.1.1. Shaft and Mixer Dimensions)

(Fig. 8.1.2. Frame Front View and Dimension)

22
 (Fig. 8.1.3. Ice Cream Container)

(Fig. 8.1.4. Ice Cream Container Dimensions)

23
 (Fig. 8.1.5. Frame Side View and Dimensions)

(Fig. 8.1.6.Machine’s North-west Isometric View)

24
(Fig. 8.1.7. Frame Left Side View)

(Fig. 8.1.8. Front Side View)

25
 (Fig. 8.1.9. Back Side View)

(Fig. 8.1.10. South-west View with Part’s Name)

26
 (Fig. 8.1.11. North-west View with Part’s Names)

8.2 Technical References

A. Textbooks, Catalogues, Industrial Plants Existing Design

[1] Vallance, A. & Doughtie, V. (1943). Design of Machine Members. McGraw –

Hill Book Company, Inc.

[2] SKF Bearing Catalogue

B. Design Data Tables, Charts and Values

(Fig. 8.2. B1. Chain Sizes Designations)

27
 (Fig. 8.2.B2. Roller Chain’s Service Factor Table)

(Fig. 8.2.B3. Chain’s Stock sizes Table)

(Fig. 8.2.B4. Roller and Ball Bearing Table and Graph)

28
 (Fig. 8.2.B5. Carbon Steel Properties’ Table)

(Fig. 8.2.B6. Ball Bearing Thrust Factors’ Table)

29
(Fig. 8.2.B7. Single Row Deep Groove Ball Bearing Temperature Application Table)

30
8.3 Prototype Making Process

(Fig. 8.3.1. Members Were Discussing the Plan Before Working)

(Fig. 8.3.2. Members Were Preparing the Materials)

31
(Fig. 8.3.3. Measuring the Angle Bar) (Fig. 8.3.4. Cutting the Shaft)

(Fig. 8.3.5. Members Were Simultaneously Working)

32
(Fig. 8.3.6. Making a Sketch on the Floor (Fig. 8.3.7.Placing the Angle Bars on
as Guide for Frame Assembling) Labelled Outlines)

(Fig.8.3.8 Frame Welding Procedure) (Fig.8.3.9 Partially Assembled Frame)

33
(Fig.8.3.10 Welding of Motor Bed with (Fig.8.3.11. Power and Driving Parts
Shaft Attached) Assembled)

(Fig.8.3.12 Members with the Mixing (Fig.8.3.13. Prototype’s Back View)

Rod and Wisk)

34
(Fig. 8.3.14. Partially Finished Prototype)

35
8.4 Curriculum Vitae

PERSONAL DETAILS

Name: Rexnier Ramonito B. Alfaro

Nick Name: Rex

Birthdate: December 16, 1997

Birthplace: Ormoc City

Address: Brgy. Doña Feliza Mejia Subdivisions, Ormoc City

Contact Number: 09297513031

E-mail Address: alfarorexnier@gmail.com

Father: Ramonito J. Alfaro

Mother: Phoebeliza G. Buduan

EDUCATION

Elementary School: Ormoc City Central School

High School: Sto. Niño College

College: Eastern Visayas State University – Ormoc City Campus

36
PERSONAL DETAILS

Name: Rey Solomon D. Baltonado

Nick Name: Mon

Birthdate: March 23, 1998

Birthplace: Baybay City

Address: Brgy. Doña Feliza Mejia Subdivisions, Ormoc City

Contact Number: 09323717701

E-mail Address: bmontzo23@gmail.com

Father: Reynaldo C. Baltonado

Mother: Wilhelmina D. Baltonado

EDUCATION

Elementary School: Ormoc Sesan School

High School: Ormoc Sesan School

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: John Kevin G. Rota

Nick Name: “rots”

Birthdate: September 18, 1998

Birthplace: Ormoc City

Address: Brgy. Catmon, Ormoc City

Contact Number: 09207340392

E-mail Address: johnkevinrota@gmail.com

Father: Ramil V. Rota

Mother: Amalia G. Rota

EDUCATION

Elementary School: San Jose Elementary School

High School: Genaro B. Lureñana National High School

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: Kemuel Tomoric

Nick Name: Kim

Birthdate: January 7, 1999

Birthplace: Ormoc City

Address: Brgy. Luna, Ormoc City

Contact Number: 09514645107

E-mail Address: kemueltomoric1999@gmail.com

Father: Irinie Tomoric

Mother: Marine Tomoric

EDUCATION

Elementary School: Dolores Elementary School

High School: New Ormoc City National High School

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: Jessie G. Tugahan

Nick Name: Jes

Birthdate: December 23, 1996

Birthplace: Ormoc City

Address: Brgy. Doña Feliza Mejia Subdivisions, Ormoc City

Contact Number: 09489211847

E-mail Address: jctugz@gmail.com

Father: Noel Tugahan

Mother: Yolanda Tugahan

EDUCATION

Elementary School: Doña Feliza Z. Mejia Elementary School

High School: New Ormoc City National High School

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: Cres Daryl L. Valle

Nick Name: Cres/ daryl

Birthdate: April 03, 1998

Birthplace: Ormoc City

Address: St. Joseph Street Brgy. Doña Feliza Mejia Subdivisions, Ormoc City

Contact Number: 09281472697

E-mail Address: cresdarylvalle@gmail.com

Father: Emelito M. Valle

Mother: Hernanita L. Valle

EDUCATION

Elementary School: St. Peter’s College Ormoc

High School: St. Peter’s College Ormoc

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: Exequil V. Velarde

Nick Name: “chikol/suwang”

Birthdate: July 31, 1997

Birthplace: Ormoc City

Address: Brgy. Can–untog, Ormoc City

Contact Number: 09159633188

E-mail Address: velardechikol@gmail.com

Father: Ramon B. Velarde

Mother: Glorecita V. Velarde

EDUCATION

Elementary School: Can-untog Elementary School

High School: Ipil National High School

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: Zacarias A. Veloso III

Nick Name: Zac

Birthdate: February 3, 1996

Birthplace: Ormoc City

Address: Brgy. Bantigue, Ormoc City

Contact Number: 09651339932

E-mail Address: zacveloso20@gmail.com

Father: Zacarias J. Veloso Jr.

Mother: Lilibeth A. Veloso

EDUCATION

Elementary School: Ormoc City Central School

High School: Western Leyte College

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: Nathiniel F. Villar

Nick Name: Nat - Nat

Birthdate: February 20, 1987

Birthplace: Ormoc City

Address: Tinag-an Brgy. Ipil, Ormoc City

Contact Number: 09168718961

E-mail Address: nathinielvillar@yahoo.com

Father: Martin A. Villar

Mother: Maria Lina F. Villar

EDUCATION

Elementary School: Ormoc City Central School

High School: St. Peter’s College Ormoc

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

_____________________________________________

Name: Kenneth F. Williams

Nick Name: Iams/Ken

Birthdate: February 22, 1998

Birthplace: Ormoc City

Address: Brgy. Bagong Buhay, Ormoc City

Contact Number: 09390108659

E-mail Address: kennethf.williams123@gmail.com

Father: Elmer O. Williams

Mother: Eulita F. Williams

EDUCATION

Elementary School: San Isidro Elementary School

High School: New Ormoc City National High School

College: Eastern Visayas State University – Ormoc City Campus

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PERSONAL DETAILS

Name: Christine S. Yunson

Nick Name: Tin

Birthdate: November 2, 1998

Birthplace: Ormoc City

Address: Brgy. Cabulihan, Ormoc City

Contact Number: 09122518794

E-mail Address: tin.yunson02@gmail.com

Father: Pepito A. Yunson

Mother: Marilou S. Yunson

EDUCATION

Elementary School: T. Aviles Elementary School

High School: Valencia National High School

College: Eastern Visayas State University – Ormoc City Campus

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