DESIGN AND FABRICATION OF A PORTABLE LECHON MANOK SPIT

ROASTER USING 12V WIPER MOTOR

A Project Study
Presented to The Faculty of the
Department of Engineering
Eastern Visayas State University – Ormoc City Campus

In Partial Fulfillment
Of the Course Requirements for the Degree in
Bachelor of Science in Mechanical Engineering

By:

Mark Joseph T. Gocila

Kurt S. Peñalosa

Ivan Ray G. Perez

Ryan Querobin

Daniel B. Renomeron

October 2020
 APPROVAL SHEET

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

in Mechanical Engineering this Project Study entitled “Design and Fabrication of

Portable Lechon Manok Spit Roaster Using 12V Wiper Motor” has been

submitted by Ryan Querobin, Daniel B. Renomeron, Mark Joseph T. Gocila, Ivan

Ray G. Perez and Kurt S. Peñalosa who are recommended for acceptance and

approval by the committee on Oral Defense on October 2020.

ENGR. CANDIDO P. COSTE

Chairman

ENGR. EMILIO V. MEDINA, JR. DR. JOEL M. CAPALA

Member Member

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

of Science in Mechanical Engineering.

ENGR. ROBERT G. NAVARRO, MSMan.E

Adviser

RUDERICO M. ENDRIANO, JR., CE

Head, Engineering Department

[ii]
 ACKNOWLEDGEMENT

First and foremost, the researchers offer their deepest and sincerest gratitude to

Almighty God for all the provision, and safety he gave to the researchers during the

designing, fabrication up to the final defense.

To their family who have been our strength, provider in terms of financial

aspect, emotional through the duration and even before and after this research because

this project would not have been possible without the financial support from them.

Also, they would like to offer their sincerest gratitude to their instructor Engr.

Robert G. Navarro who gave to the researcher the opportunity to conduct such topic,

design and his contributions in stimulating suggestions, encouragement, patience and

enthusiasm.

Engr. Candido P. Coste, Chairman of the Thesis Committee, for the

professional scrutiny of this manuscript, and for his valuable suggestions and patience

in giving corrections for the improvement of this study. Other Panel members, Engr.

Emilio V. Medina Jr., and Dr. Joel M. Capala, for all the constructive criticisms

and valuable suggestions;

This study would not have been possible without the guidance and help of

several individual who in one way or another contributed and extended their valuable

assistance in the preparation and completion of this study.

The Researchers

TABLE OF CONTENTS

[iii]
 Description Page No.

TITLE PAGE ---------------------------------------------------------------------------------i

APPROVAL SHEET ---------------------------------------------------------------------- ii

ACKNOWLEDGEMENT------------------------------------------------------------------iii

TABLE OF CONTENTS ----------------------------------------------------------------- iv

ABSTRACT--------------------------------------------------------------------------------- vii

CHAPTER I: INTRODUCTION

Statement of the Problem---------------------------------------------------------- 3

Objectives of the Study ----------------------------------------------------------- 3

Significance of the Study---------------------------------------------------------- 3

Scope of Limitations--------------------------------------------------------------- 4

Conceptual Framework------------------------------------------------------------ 5

Definition of terms ----------------------------------------------------------------- 6

CHAPTER II: REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature ------------------------------------------------------------------ 8

Review of Related Studies -------------------------------------------------------- 9

CHAPTER III: METHODOLOGY

Research Methods----------------------------------------------------------------- 12

[iv]
 Materials ---------------------------------------------------------------------------- 12

Equipment/ Apparatus and Utensils -------------------------------------------- 13

Research Design------------------------------------------------------------------- 14

Research Fabrication-------------------------------------------------------------- 20

Measurements---------------------------------------------------------------------- 21

Research Procedure---------------------------------------------------------------- 22

Maintenance------------------------------------------------------------------------ 23

Bill of Materials-------------------------------------------------------------------- 24

Wiper Motor Specifications ------------------------------------------------------ 27

Calculations and Formula--------------------------------------------------------- 27

CHAPTER IV: RESULTS AND DISCUSSIONS ------------------------------------28

CHAPTER V: CONCLUSION AND RECOMMENDATION --------------------31

REFERENCES----------------------------------------------------------------------------- 33

APPENDICES ----------------------------------------------------------------------------- 36

Appendix A: Letter to the Campus Director-------------------------------------37

CURRICULUM VITAE-------------------------------------------------------------------38

[v]
 TABLES AND FIGURES

Figure 1. SW Isometric View (Gear Box Dimensions) ---------------------------------- 14

Figure 2. SE Isometric View (Box Dimensions) ----------------------------------------- 15

Figure 3. NW Isometric View (Spit holder Dimensions) -------------------------------- 16

Figure 4. NW Isometric View (Spit Dimensions) ---------------------------------------- 17

Figure 5. Portable Spit Roaster Briefcase View ------------------------------------------ 18

Figure 6. Portable Spit Roaster Actual Front View -------------------------------------- 18

Figure 7. Portable Spit Roaster Actual Cooking Front View --------------------------- 19

Figure 8. Portable Spit Roaster Actual Cooking Top View ----------------------------- 19

Table 1. Total amount of Materials --------------------------------------------------------- 24

(Prototype)

Table 2. Total amount of Materials --------------------------------------------------------- 25

(Existing Spit Roaster)

Figure 9. Actual Existing Spit Roaster Design -------------------------------------------- 26

Table 3. Time Existing Spit Roaster fully-cooked the chicken ------------------------- 27

Table 4. Time Prototype Spit Roaster fully-cooked the chicken ----------------------- 27

Table 5.Specification of 12v and 220v motors ------------------------------------------- 28

[vi]
 ABSTRACT

Spit roasting is one of the oldest and most effective way of Roasting chicken.

The purpose of the study was to design and fabrication of portable lechon manok spit

roaster using 12v wiper motor. This study was an experimental research study that

looked of how spit roaster provide customer reliable cooking. In these modern days,

people now finding easier and hassle- free ways and it is by using electric-powered

motors. The result, prototype has shorter length of time to cook than the existing due

to the speed difference assuming that the amount of charcoal used was constant. The

major conclusion to this study was that portable spit roasters which are remarkably

easy to set-up, light weight and cooks faster. The portability of the design is a lot

more attainable for adventurous and travel enthusiast that they may acquire its

portability in a matter of time at lower cost. It can take enjoyment in by cooking a

lechon manok and have a lesser hassle to the attendant from spinning it by at least 2-

3hrs until fully-cooked or depends on the desired style of cooking lechon manok.

[vii]
 CHAPTER I

INTRODUCTION

Food is one of the basic needs for human beings. It is of any substance

consumed to provide nutritional support for us. It is usually in plants or animal origins

and it contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or

minerals. The substance is ingested by an organism and assimilated by the organism.

For some people food is just a necessity to satisfy basic needs but for others

food is more than just a necessity, but a pleasure that plays a significant role in their

understanding of happiness. There are so many different cuisines and food

preferences built by cultural and ethnical backgrounds, geographical locations, or

social classes. Food can tell us a lot about the history and traditions of various nations

and regions. [ CITATION SDi03 \l 1033 ]

In present time, some of the foods that we eat and intake everyday are cooked

first before serving. Cooking is the practice or skill of preparing food by combining,

mixing, and heating ingredients. It changes the food physically or chemically so that

they became more palatable and more easily digested. The use of heat kills or

inactivates disease causing organisms and parasites in the food. Heat also retards the

action of enzymes and organism that cause food to spoil. It is also the skill of making

raw food like meat to become more flavorful and more delicious versus eating it raw. [

CITATION AlB08 \l 1033 ]

Spit roasting is common for almost all the people in the Philippines. They call

it “Lechon”. Lechon is a Spanish word meaning “suckling pig”. Lechon always means

a whole roasted pig commonly known as “Lechon Baboy”. Beefs and chickens are
also popular in lechon community known as “lechon baka” and “lechon manok”

respectively.[ CITATION Joh15 \l 1033 ]

While some parts of the Philippines also have different kinds of lechon using

other possible meat like sheep, snake, frogs, or etc. The lechon is a popular dish in

any of the festivities in the Philippines such as fiestas, holiday seasons and special

occasions like birthdays, weddings, and family gatherings. It is said that celebrations

are not complete without the lechon as the table’s centerpiece. It is always served with

a liver-based sauce making it more tasteful and delicious.[ CITATION Chr13 \l 1033 ]

One of the most popular business ventures now in the country that are

spouting in almost every corner is the “Lechon Manok” stand or roasted chicken

business. Some developed into successful business franchises and others went out of

the business easily. “Lechon manok” are tasteful delicacies that many people are

buying today with its delicious taste. One cannot resist the temptation of buying it.

But other person, who lives far away from the city proper where the “Lechon manok”

stands are located, innovates, and cook their own “Lechon manok” directly at their

own backyard or venue. They use their own ingredients and blends for their desired

taste and cook it manually or rotating it by hand over charcoal.

[2]
Statement of the problem

The following are the statement of the problem:

1. Does the prototype spit roaster can cook the chickens faster than the existing

spit roaster?

2. Is it more economical than the existing spit roaster in terms on fabrication

cost?

3. Can it be easily hand carried?

Objectives of the study

1. Determine the amount of time the dressed chicken is fully-cooked.

a.) 1pc. 1kg whole dressed chicken

b.) 2pcs. 1kg whole dressed chicken

c.) 3pcs. 1kg whole dressed chicken

2. To compare the designed portable spit roaster to an existing spit roaster.

a) Fabrication cost.

Significance of the study

To understand and take steps in promoting the program, this study is believed

to be important in fostering formative atmosphere for students. The results of this

study are deemed helpful to the following:

People - As this study focuses on how to minimize the traditional lechon

manok stand. This structure would greatly benefit consumers that like beach trips and

adventure seeker or much possible outdoor enthusiast. Its accommodation can help

the person ease its work and have a simple work than usual.

[3]
 Community - The said study would benefit lechon manok stand communities

to visualize the improvements made by the researchers. It helps the community to

satisfy their needs even though there are far from its stand.

Future researchers - This study would help students who are interested in the

study and will have knowledge of the process. It will help future researchers make a

full concept on how to improve the structure of the said study.

Administration - This study would help administration to provide a learning

to which the future researchers refer for its improvement to the environment.

Scope and Limitations

This study only focuses about the designing and fabricating of a portable

lechon manok spit roaster using a 12V wiper motor. The researchers are also focused

to produce the answers of the objectives stated at the statement of the problem. The

researchers also limits the variables from two to three numbers of whole dressed

chicken to be roasted one at a time unlike the lechon manok stands that can produce

mass production at a time.

[4]
 CONCEPTUAL FRAMEWORK

FORMATTING RESEARCH
APPROVAL OF
TITLE
RESEARCH TITLE
Conceptualized Research Title

MATERIAL
PREPARATION

Purchasing and Preparation of

Materials by Researchers
DESIGN A PROJECT

PROJECT
PROJECT TESTING
FABRICATION

PROTOTYPE APPROVAL

Future Modifications and Recommendations to those who will follow this

research

[5]
 Definition of Terms

The following terms are defined conceptually and operationally to lend better

understanding of the study:

Spit, a long solid rod we used to hold chickens while it is being cooked over

the box tray.

Tachometer, Refers to an instrument we used to test the maximum and

minimum speed of 12V wiper motor during no load and load of every kilogram of

chicken, typically in revolutions per minute.

Wiper motor, an electrical machine that converts electrical to mechanical

energy that we used to rotate the spit rod by using sprockets and chain, serves as the

primary mover.

Spit roasting, is a form of indirect grilling over medium-low to medium heat

and one of the oldest and most common methods of barbecuing.

Charcoal, primary we used to cook the chicken that produces heat and smoke

to the meat.

Dressed Chicken. is the poultry slaughtered that we used for testing, with

head, feet, and viscera intact, and from which the blood and feathers have been

removed.

Lechon Manok, is a universally accepted dish that is enjoyed by all cultures

and at the same time, healthy and affordable.

[6]
 Prototype, It is an early sample of our Portable Lechon Manok Spit Roaster

using 12volts wiper motor and it is open for enhancement or improvement for future

researchers.

Existing Spit Roaster, it is an existing product and used by many business

manok lechonan stall in the city.

[7]
 CHAPTER II

Review of Related Literature and Studies

Related Literature

Back in prehistoric times, spit roasting essentially arose as the third greatest

grilling technology available to man, right after shish kabobs and direct fire grilling.

As a result, spit roasting is one of the oldest and most common methods of

barbecuing. After so many generations, spit roasting remains a popular cooking

method for a variety of reasons, including versatility, convenience, and consistency.

[ CITATION Cro08 \l 1033 ]

Throughout history, the method of spit roasting has taken many forms. In the

beginning spit roasting were manually operated by servants referred to as “spit jacks”,

who turned the roasting meat by hand. As civilization grew, spit roasting evolved as

well. Dogs running on treadmills were a popular method of operating spit roasters for

a while, and eventually, technology stepped in and supplied power via steam,

mechanical clockworks and finally electricity. [CITATION Chr18 \l 1033 ]

Spit roasting is a form of indirect grilling over medium-low to medium heat. It

is a perfect cooking method for fatty cuts or cuts that are cylindrical in shape, such as

whole birds, pork loins, rib roasts, pork shoulders and lamb legs. For larger crowds,

whole lambs, goats and hogs are also perfect for spit roasting. In countries like Brazil,

they use spit roasters to cook vegetables and fruits, like pineapples, cabbages, and

onions. [ CITATION BoH16 \l 1033 ]

Many barbecue experts recommend using charcoal for spit roasting because it

is easy to produce smoke by tossing in soaked wood chips or extra chunks of charcoal
as the meat cooks. However, many gas grills are now available with rotisserie mounts

and rear-mounted rotisserie burners. If you want to spit roast over a campfire or in a

fireplace, it is recommended to purchase quality spit-roasting equipment with a good

motor. Recommended accessories for spit roasting include grilling baskets, roasting

string, drip pans, and campfire kits. (Mike,2012)

Lechon manok is a favorite recipe of Filipinos to give value added cost to the

dressed chicken that we normally buy from the market or supermarket. It is our meat

of choice and at the same time, healthy and affordable. Roasted chicken is a

universally accepted dish that is enjoyed by all cultures.

Review of Related Studies

Due to modernization, rotisseries were modified to obtain convenience in

manipulating the said device. Hence, there were also numerous patents recognized as

patterns in assembling rotisserie. One invention was consists of a roaster and broiler

of the order of a gas range embodying a casing and a hood the latter being adapted to

enclose the food to be roasted and subject it to the fullest extent of the heat thus

causing effective roasting. The study consisted also of a novel manner of a mounting

a gas burner within a casing so as to be supported without liability of rotation and

adapting it to be removed and reapplied in a convenient manner [CITATION DAY13 \l

1033 ]. Another study field in cooking rotisserie has invented certain new and useful

improvements in means for roasting meats. The invention relates to apparatus for

roasting meats and is intended more particularly for use at barbecues or places where

it is desired to have the meats cooked in open. To provide also a simple and

inexpensive construction which may be easily set up for use wherever desired and by

[9]
which the meats will be held to the fire so as to be thoroughly cooked using an

electric motor [ CITATION Placeholder1 \l 1033 ].

The spit handling device was intended to provide by means whereby the spit

unit comprising the spit and the pan can be conveniently lifted and handled for

purposes of placing in a cooking chamber or oven for cooking and when it cooked

removed from the chamber or oven. Furthermore, related study was made regarding

on the design detachable structure by means which a conventional kitchen store

having an oven may be converted into an efficient rotisserie or barbeque device.

[ CITATION Placeholder3 \l 1033 ].

In the prior art, food, such as meat, that is to be grilled is generally placed on a

spit which is rotatable to expose the food to the heat in order to ensure uniform

cooking on the same. In many applications, it is desirable to use the barbeque and

rotisserie in association with an outdoor barbeque pit in which charcoal or wood is

utilized as the means for heating the food. Since these applications can generally

occur at different campground or picnic sites, it is desirable to provide a portable

barbeque and rotisserie that can easily be transported from site to site. Many current

rotisseries are cumbersome and difficult to transport. In addition, the current

rotisseries occupy a large portion of cargo space needed for the other camping

equipment. Therefore it would be desirable to provide a rotisserie that can be easily

assembled at each required sit without the use of tools, and then can be easily

disassembled into a small package for transporting.[ CITATION Wal01 \l 1033 ]

[10]
 CHAPTER III

Methodology

For experimental design, the discussions of the subsections/subtopics in this

chapter are different from the descriptive design since most of the materials in

experimental design deal on plants and animals, except, pretest-posttest design. The

subsections/subtopics in this chapter are as follows:

1. Research Methods

2. Materials

3. Equipment/Apparatus and Utensils

4. Research Design

5. Research Fabrication

6. Measurements

7. Research Procedure

8. Maintenance

9. Bill of Materials

10. Wiper Motor Specifications

11. Calculations and Formulas

Research Methods

Experimental method was used in the study, particularly, parallel group

design. This design is most appropriate because both motor and chicken are used at

the same time with only single variable which the motor is manipulated or changed.

The experimental group varies while the parallel group serves as control for

comparative purposes

In this study two variables are named, the chicken and the control group is the

wiper motor and the experimental groups are the chicken.

Materials

The materials being used by the researchers in this study are the following:

 12V/DC Wiper motor

 Steel plates

 14 tooth sprockets and chain

 Piano hinges and handles

 Angle bars and flat bars

 Alligator Clips

 Bolts, nuts, and washers

 Rectangular Tubes

 Welding rods

 Shaft and steel rods

 Rivets

 Switch

 Fuse and fuse holder

[12]
  Electrical tapes

 Lock

 12V Battery

 Tachometer

Equipment/Apparatus and Utensils

The tools and equipment that the researchers used in this study were the

following:

 Ball-pen hammer

 Chisel

 Tape Measure

 Metal saw

 Riveter

 Grinder

 Drilling machine

 Welding machine

 Metal Rasp

 Soldering Rod and Iron

[13]
Research Design

The following figures are the different projections of the proposed design of the

prototype:

Figure 1. SE Isometric View (Gear box Dimensions)

[14]
Figure 2. SE Isometric View (Box Dimensions)

[15]
Figure 3. NW Isometric View (Spit holder Dimensions)

[16]
Figure 4. NW Isometric View (Spit Dimensions)

[17]
 Actual Prototype

Figure 5.Portable Spit Roaster Briefcase View

Figure 6.Portable Spit Roaster Actual Front View

[18]
 Developed Prototype

Figure 7.Portable Spit Roaster Actual Cooking Front View

Figure 8.Portable Spit Roaster Actual Cooking Top View

[19]
Research Fabrication

Making of Spit Roaster:

1. By cutting the steel plate into 24in x 27in to make the precise body that the

researcher agreed upon and two 6in x 15in for the side covers. Cutting also a

25.4in x 16.2in for the box cover.

2. Made the depth of the box by 6in so that the fire can easily cook the chicken

and the depth of the cover by 1in.

3. Using Ball-pen hammer we bend the sides to be riveted of the box.

4. We cut angle bars 15in and 8in long for the proposed stand of the box.

5. Cutting the steel plate into 15in x 10in for the gearbox cover with the depth of

1in.

6. The wiper is attached to the gearbox

7. The gearbox is mounted on the outside of the box

8. Everything is removable so that it can be place inside the body or the box and

can be transformed into a briefcase.

[20]
Measurements

Box:

 Length - 23 inches

 Width – 15 inches

 Height – 6 inches

Box Cover:

 Length – 23.4 inches

 Width – 15.2 inches

 Height - 1 inch

Spit rod:

 Length – 31 inches

Gear Box:

 Length – 15 inches

 Width – 1 inch

 Height – 4.5 inches

 Diameter of sprocket - 2.5 inches

 Chain length – 16 inches

Box Stand:

 Height – 6 inches

 Length – 15 inches

[21]
Research Procedure

Testing the load capacity of the study:

1. Load the 1 1-kilogram whole dressed chicken in the spit.

2. Using a tachometer, accumulate the speed (rpm) of the spit.

3. Determine the amount of time the whole dressed chicken is fully-cooked.

4. After getting the fully-cooked 1 1-kilogram whole dressed chicken from the

spit, load the 2 1- kilogram dressed chickens and repeat procedures 2 and 3.

5. Do the procedure again for the 3 1-kilogram whole dressed chickens are

loaded.

6. Record the data into a table.

7. Each results and data gathered are being graphed to visually illustrate

relationships of the variables.

Testing on how effective it will be to cook the chicken:

1. To attain the certain time and speed to cook the chicken, the amount of

charcoal that being used was maintain until the dressed chicken is fully-

cooked.

2. A 1 kilogram dressed chicken meat was placed on the spit under the heat of

the charcoal used.

3. The chicken turned light brown due to the strong heat given by the charcoal

and is also a good sign of the effectiveness of the spit roaster.

4. The roasting continued until its meat was totally cooked.

5. The time was gathered and recorded precisely.

[22]
 Maintenance

 Lubricate the bearings, chains, and the sprockets using oil.

 Clean always the things being used before storing it.

 Put sands or soil inside to have the level of charcoal rise accordingly.

 Check the battery life and charge it if necessary.

 Always be mindful for the bolts and nuts not to be misplaced or lost.

 Adjust the chain’s fitness to the sprocket using the adjuster.

[23]
 Bill of Materials

Table 1. Total amount of Materials

(Prototype)

MATERIALS QUANTITY UNIT PRICE AMOUNT

(₱) (₱)
12V/DC Wiper Motor 1unit 1,000.00 1,000.00
GI Sheet 1/4 sheet 270.00 270.00
14 Tooth Sprocket 2 unit 40.00/pc 80.00
Chain 1unit 120.00 120.00
Piano Hinge 1pc 3m 20.00 20.00
Handle 1pcs 15.00 15.00
Angle bar 1pcs 230.00 230.00
Flat bar 1pcs 180.00 180.00
Electric wire 3m 20.00/m 60.00
Bolts 16pcs 5.00/pc 80.00
Nuts 16pcs 2.00/pc 32.00
Washers 16pcs 1.00/pc 16.00
Welding rods 10pcs 7.00/pc 70.00
Rivets 2packs 25.00/pack 50.00
Switch 1unit 25.00 25.00
Fuse 1unit 10.00 10.00
Fuse Holder 1unit 35.00 35.00
Lock 1unit 40.00 40.00
Alligator Clip 1unit 40.00 40.00
TOTAL P2,373.00
Table 2.Total amount of Materials
(Existing Spit Roaster)

MATERIALS QUANTITY UNIT PRICE AMOUNT

(₱) (₱)

220v Electric 1unit 3000 P3000

Motor

GI Sheet 3sheet 1500 4,500

Sprocket 8unit 40 320

[24]
 Chain 12unit 120 1,440

Angle Bar 3pcs 230 690

Flat Bar 2pcs 180 360

Bolts 50pcs 5 250

Nuts 50pcs 2 100

Washers 5 pcs 1 50

Revit 5 packs 25 125

Electric Wire 10m 20/m 200

Welding Rod 15 pcs 7 84

Switch 1unit 25 25

Steel Bar 1pcs 113 113

Glass 2 sheet 2000 4,000

Roof 3 pcs 600 1,800

TOTAL ₱17,057

[25]
Figure 9. Actual Existing Spit Roaster Design

[26]
 Wiper Motor Specifications

Calculations and Formulas:

Power transmitted, P

P=2πTN

Where:

P = Power being transmitted by the motor

T = Torque

N = Speed of the motor

T =F x r

F = Force

r = Radius

F=mxa

m =mass of the dressed chicken

a =acceleration due to gravity

[27]
 Chapter IV

Results and Discussions

Comparison (Existing and Prototype)

Table 3.Time Existing Spit Roaster fully-cooked the chicken.

LOAD Existing Spit Roaster

SPEED TIME
(Chicken)

1pc. 1kg Chicken 45 Rpm 180 minutes

2pcs. 1kg Chickens 40 Rpm 175 minutes

3pcs. 1kg Chickens 35 Rpm 170 minutes

Table 4. Time Prototype Spit Roaster fully-cooked the chicken.

LOAD Prototype Spit Roaster

SPEED TIME
(Chicken)

1pc. 1kg Chicken 29.1 Rpm 165 minutes

2pcs. 1kg Chickens 28.16Rpm 160 minutes

3pcs. 1kg Chickens 27.25 Rpm 150 minutes

*note that the amount of charcoal used in this comparison was constant. The heat

applied is the same as the existing spit roasters.

Based on the tables shown, the existing spit roaster has a speed of 45 rpm with

one 1-kg whole dressed chicken and was fully-cooked for about 180 minutes, while

the prototype spit roaster has 29.1 rpm and was able to fully-cooked the one 1-kg

whole dressed chicken on around 165 minutes. In the cooking of the two 1-kg whole
dressed chickens, the speed of the both type of motor decreases. The recorded speed

of the existing spit roaster was at 40 rpm while the recorded speed of the prototype

spit roaster was at 28.16 rpm. The existing spit roaster was able to fully-cooked the

two 1-kg whole dressed chickens at about 175 minutes while the prototype spit roaster

is only at about 160 minutes. For the last subject for the experiment, which is the three

1-kg whole dressed chickens, the existing spit roaster runs at about 35 rpm and was

able to fully-cooked the chicken for at about 170 minutes, While the prototype spit

roaster runs at about 27.25 rpm and was able to fully-cooked the chicken for at about

150 minutes.

Table5. Specification of 220v and 12v motor

Category Existing Spit Roaster Prototype Spit Roaster

Type of motor 220V Electric motor 12V wiper motor

Dimensions 60in x 36in x 84in 23in x 15in x 6in

Mass 50 – 100 kilos 5 – 10 kilos

Weight Heavy Light

Total Cost Php17,057 Php2,373.00

Based on the table shown, the existing spit roaster uses a 220v type motor and

has dimensions of 60 inches by 36 inches by 84 inches. It has a mass of almost at 50

kilos up to 100 kilos and is heavy. Its total cost also sums up to Php17, 057 pesos.

While the designed prototype spit roaster uses a 12V wiper motor and is attached to a

12V battery for its power supply and has only dimensions of 23 inches by 15 inches

[29]
by 6 inches. Its mass is only at 5 kilos up to 10 kilos and is just lighter compared to

the existing business spit roaster. The total cost of the designed prototype spit roaster

was only at Php 2, 373 pesos.

[30]
 Chapter V

Conclusion and Recommendations

Conclusion

Based to the results gathered and recorded on the study, the researchers

conclude that on the both existing spit roaster and the prototype spit roaster, the speed

of the motor decreases when the load of the spit increases. It can also be observed that

the prototype spit roaster was able to fully-cooked the chickens faster than the

existing spit roaster given to have constant amount of charcoal used.

According from the article “beef roasting” by the website recipetips.com, it

said that the slower the rotation of the spit results to faster and evenly cooking of the

meat. So as by the data above, it shows, on both the existing spit roaster and the

prototype spit roaster that the heavier load results to slower speed of the motor but

causes faster time to fully-cooked the chickens.

On comparing the existing spit roaster to the prototype spit roaster in terms of

the dimensions and fabrication cost, the researchers can conclude that the designed

prototype spit roaster is much smaller, lighter, cheaper and more convenient than the

existing business spit roasters. It is also much handier and can be easily carried due to

its design that can be transform and look like a briefcase. It has great advantages in

terms in the people like travelers and outdoor enthusiasts that emphasizes on

accessibility of freshly made dishes that involves spit roasting. The materials used in

the fabrication of the project are all readily available on the market.

Therefore it would be advantageous to acquire a portable spit roaster that can

be easily assembled, at some required with a use of wrench, and then can be easily
disassembled into a small package for transporting and safekeeping, than a normal

existing spit roasters that is heavier and inconvenient.. In terms of investment, it has

more commendable and profitable rate of return than the existing spit roaster.

Recommendations

The researchers, come up with the following recommendations to the

following:

Consumers. It is recommended that following and applying the maintenance

procedures that the researchers have stated above will help them to prolong the useful

life of the said portable spit roaster.

Future Researchers. It is recommended to think of a way to minimize more

the dimensions of the prototype and to have heavier mass of the dressed chicken to be

load for the test of its capacity and efficiency of the wiper motor. Also, finding a way

to fabricate and design the prototype spit roaster that can result on having more spits

that can be place at a time.

[32]
REFERENCES

[33]
 Books

Finlayson, Judith. (2005) “125 Rotisserie Oven Recipes, First Edition.”

Robert Rose Inc. Publishing Company Limited. United States.

Mike, V. (2012) “Rotisserie Grilling, Third Edition.”

Create Space Independent Platform. United Kingdom.

Rin, P. (1997) “Rotisserie and BBQ Recipe Collection, First Edition.”

In your Kitchen Books Inc. Chicago.

Internet Sources

S. Dindyal. (2003) “How Personal Factors, Including Culture And Ethnicity, Affect
The Choices And Selection Of Food We Make”.

https://ispub.com/IJTWM/1/2/11779

Al B. Wagner, Jr.,(2008) “Food Technology & Processing”

https://aggie-horticulture.tamu.edu/food-technology/bacterial-food-poisoning/

John Gentry, (2015) “National Dish Of The Philippines”

https://exploretraveler.com/lechon-national-dish-of-the-philippines

Christine Layug, (2013) “The Lechon In Our Culture”

https://www.streetdirectory.com/etoday/the-lechon-in-our-culture-ueceej.html

Ryan G. (2018)” The Benefits of Spit Roasting”

http://www.rackzbbqindy.com/blog/the-benefits-of-spit-roasting/

[34]
Crochet David, (2008)”SPIT”

https://www.cooksinfo.com/spit

Bo Hutto,(2016)” Methods of Cooking Meat”

https://meatscience.org/TheMeatWeEat/topics/meat-safety/meat-cookery

Bernstein, Samuel M. (1961) "Portable Combination Electric Rotisserie and Charcoal

Broiler."

http://www.freepatentsonline.com/2969450.html

Alfred, Day (1913) “Roaster and Broiler”

http://www.freepatentsonline.com/1085671.html

Waltman, John H. (2001) “Portable Barbeque and Rotisserie Rack.”

https://www.freepatentsonline.com/6499393.html

Nisenson Jules. (1951) "Cooking apparatus."

http://www.Portable Rotisserie Google Sources/US2654307A - Cooking
apparatus - Google Patents.html

Morris, William C. (1925) “Means for Roasting Meats”

http://www.freepatentsonline.com/1554645.html

[35]
APPENDENCES

[36]
 Appendix A–Letter to the Campus Director

Republic of the Philippines

Eastern Visayas State University – Ormoc City Campus
Ormoc City

Mechanical Engineering Department

DR. ROLANDO V. MUSCA

Campus Director
EVSU-OCC

Thru: ENGR. RUDERICO M. ENDRIANO JR

Head, Engineering Department
EVSU-OCC

Dear Sir:
Good day!
The undersigned calls the permission for the approval of our Research in
Mechanical Engineering under Engr. Robert G. Navarro at Eastern Visayas State
University- Ormoc City Campus with the research topic and research abstract below.
Research Title:

"DESIGN AND FABRICATION OF A PORTABLE LECHON MANOK SPIT

ROASTER USING 12V WIPER MOTOR"

Recommending Approval:

SGD. ENGR. RUDERICO M. ENDRIANO JR.

Head, Engineering Department
EVSU-OCC

[37]
CURRICULUM VITAE

[38]
Ryan Querobin

Brgy. Milagro, Ormoc City

+63 966 254 3434

nayr.querobin25@gmail.com

PERSONAL INFORMATION

NICKNAME: Yan

BIRTHDAY: June 20, 1994

BIRTHPLACE: Ormoc City

RELIGION: Roman Catholic

CIVIL STATUS: Single

FATHER’S NAME: Pablo C. Querobin

MOTHER’S NAME: Ma. Evita T. Querobin

EDUCATIONAL BACKGROUND

TERTIARY: EASTERN VISAYAS STATE UNIVERSITY

ORMOC CITY CAMPUS
(5thyr)

SECONDARY: ST. PETER’S COLLEGE OF ORMOC

(2007-2011)

[39]
Mark Joseph T. Gocila

Brgy. San Pablo, Ormoc City

+63 9073342336

gocilamarkjoseph@gmail.com

PERSONAL INFORMATION

NICKNAME: Gos

BIRTHDAY: May 19 1998

BIRTHPLACE: Ormoc City

RELIGION: Roman Catholic

CIVIL STATUS: Single

FATHER’S NAME: Temoteo L. Gocila

MOTHER’S NAME: Josephine T. Gocila

EDUCATIONAL BACKGROUND

TERTIARY: EASTERN VISAYAS STATE UNIVERSITY

ORMOC CITY CAMPUS
(5thyr)

SECONDARY: NEW ORMOC CITY NATIONAL HIGHSCHOOL

(2011-2015)

[40]
Daniel B. Renomeron

Brgy. Danhug, Ormoc City

+63 956 640 3455

renomerondaniel2@gmail.com

PERSONAL INFORMATION

NICKNAME: Dan

BIRTHDAY: December 20 1995

BIRTHPLACE: Tolingon, Isabel Leyte

RELIGION: Roman Catholic

CIVIL STATUS: Single

FATHER’S NAME: Diosdado F. Renomeron

MOTHER’S NAME: Anita B. Renomeron

EDUCATIONAL BACKGROUND

TERTIARY: EASTERN VISAYAS STATE UNIVERSITY

ORMOC CITY CAMPUS
(2013-2020)

SECONDARY: DR. GERONIMO B ZALDIVAL MEMORIAL SCHOOL OF

FISHERIES
(2008-2010)
IPIL NATIONAL HIGHSCHOOL
(2010-2013)

[41]
Ivan Ray G. Perez

Brgy. Ipil, Ormoc City

+63 946 566 9010

Ivan_perez82@yahoo.com

PERSONAL INFORMATION

NICKNAME: Ban

BIRTHDAY: Nov. 23, 1997

BIRTHPLACE: Ormoc City

RELIGION: Roman Catholic

CIVIL STATUS: Single

FATHER’S NAME: Dohn O. Perez

MOTHER’S NAME: Ma. Herasma G. Perez

EDUCATIONAL BACKGROUND

TERTIARY: EASTERN VISAYAS STATE UNIVERSITY

ORMOC CITY CAMPUS
(2014-2020)

SECONDARY: ST. PETER’S COLLEGE OF ORMOC

(2010)
SACRED HEART SEMINARY
(2010-2014)

[42]
Kurt S. Peñalosa

Brgy. Dolores, Ormoc City

+63 915 058 8042

penalosakurt@gmail.com

PERSONAL INFORMATION

NICKNAME: Kurt

BIRTHDAY: Aug. 27, 1990

BIRTHPLACE: Ormoc City

RELIGION: Roman Catholic

CIVIL STATUS: Single

FATHER’S NAME: Cesar C. Peñalosa

MOTHER’S NAME: Araceli S. Peñalosa

EDUCATIONAL BACKGROUND

TERTIARY: EASTERN VISAYAS STATE UNIVERSITY

ORMOC CITY CAMPUS
(2010-2020)

SECONDARY: NEW ORMOC CITY NATIONAL HIGHSCHOOL

(2006-2010)

[43]