THE ELDORET NATIONAL POLYTECHNIC

PO BOX 4461

DEPARTMENT OF MECHANICAL AND AUTOMOTIVE ENGINEERING

CERTIFICATE IN MECHANICAL ENGINEERIG

(PRODUCTION OPTION)

TITLE: DESIGN AND FABRICATION OF MANUAL CABBAGE SLICING MACHINE

PRESENTED BY: JAPHETH KIPCHUMBA

INDEX NO: 5781010594

ADMISSION:2019/06612

COURSE CODE:501

PAPER CODE: 207

CENTER: THE ELDORET NATIONAL POLYTECHNIC

SUPERVISOR: MR. GEORGE KIMWOLE

EXAMINATION SERIES:JULY

YEAR:2022

PRESENTED TO:THE KENYA NATIONAL EXAMINATION COUNCL IN PARTIAL FULLFILMENT OF THE CERTIFICATE COURSE IN
MECHANICAL ENGINEERING PRODUCTION OPTION.
 DECLARATION

I, declare that this is my own original work and that to the best of my knowledge has not been presented elsewhere for
the purpose of an academic award.

NAME: Japheth kipchumba

DATE:

SIGNATURE:

SUPERVISO’S NAME:

DATE:

SIGNATURE:
 DEDICATION

I would like to pass my sincere gratitude to my classmates and parents who helped to ensure that this work is successful.
 ACKNOWLEDGEMENT

I would like to acknowledge my supervisor Mr. George and my roommates for the support they gave me to ensure the
project are complete in time.
 ABSTRACT

The developed ,machine consists of the cutting blades ,rotating shaft, wooden handle and cutting housing. The machine
is operated manually and there is no electricity supply. The purpose of the study was to develop an efficient and
economically safe slicing machine and enhance the hygienic slicing of vegetable and prevent knife-related injuries for
both domestic and commercial use. The machine was tested with an efficiency of 95%-52% with a provision of an
alternative quick vegetable cutting process with no injuries and with little or no noise to the operating environment.
DECLARATION.................................................................................................................... Error! Bookmark not defined.
DEDICATION........................................................................................................................ Error! Bookmark not defined.
ABSTRACT ............................................................................................................................ Error! Bookmark not defined.
CHAPTER 1 ........................................................................................................................... Error! Bookmark not defined.
INTRODUCTION.................................................................................................................. Error! Bookmark not defined.
1.1 Methodology and data analysis 1
1.2 The purpose of study 1
1.3 Objectives...................................................................................................................... Error! Bookmark not defined.
1.4 Limitations of the study ............................................................................................... Error! Bookmark not defined.
CHAPTER TWO ................................................................................................................... Error! Bookmark not defined.
2.1 Types of cabbage slicing machines ............................................................................. Error! Bookmark not defined.
Reasons for choosing manual types over electrical types ............................................... Error! Bookmark not defined.
CHAPTER THREE ............................................................................................................... Error! Bookmark not defined.
3.0 Design of manual cabbage slicing machines .............................................................. Error! Bookmark not defined.
CHAPTER FOUR .................................................................................................................. Error! Bookmark not defined.
4.0 Design analysis ............................................................................................................. Error! Bookmark not defined.
CHAPTER 5 ........................................................................................................................... Error! Bookmark not defined.
5.0 Results and discussion ................................................................................................. Error! Bookmark not defined.
RECOMMENDATION ......................................................................................................... Error! Bookmark not defined.
REFERENCES ....................................................................................................................... Error! Bookmark not defined.
APPENDIX ............................................................................................................................. Error! Bookmark not defined.
 CHAPTER ONE

Introduction

Due to advancement in technology he manually operated slicing machine has been constructed to ease
the work of slicing cabbage and prevent injuries during slicing by use of knives. This invention makes it
to be used in institutions where large amount of vegetables is to be sliced reducing wastage of time.

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1.1 Methodology and data analysis

The areas covered by the study involved; visiting public and private institutions, interviewing
specialists and research.

1.1.1 Interview

Various interview about the design of manual cabbage slicing machine were conducted with two
technicians from mechanical workshop. The technician gave opinion during the interview.

Almost the 15people interviewed 10members supported and accepted the modification of manual
cabbage slicing while 3members were against the modification of the driven centrifugal plate
and two members has no idea to all whether the modification was appropriate or not.

Members accepted the modification=5/15

Members who were against the modification=3/15

Members who have no idea of the modification =2/15

Accepted idea of the modification.

10/15×360=240

Against the idea of modification.

3/15×360=72

Had no idea of modification.

2/15×360=48

Percentage representation of people.

Sales

Accepted Against No Idea

 1.1.2 Observation

From the research carried out through observation on the existing manual cabbage slicing
machine in different workshop areas, it was found that some maintenance practices of movable
parts were repaired in the existing wheel plate. The maintenance will be less for the modification
because it is simple in construction with less movable parts.

1.2 The purpose of the study

The purpose of the study was:

(i)Gain knowledge of operation on the existing cabbage slicing machine and apply in the design of the
manual cabbage slicing machine.

(ii)To identify the existing problems and find ways of solving them.

1.3 Objectives

(i) To reduce human effort

(ii)To reduce work load

(iii)To reduce time wastage

(iv)To reduce injuries

(iv)To improve on hygiene

1.4 Limitation of the study

The manual operating slicing machine has some demerits with regards to its operation. Knowing their
weakness and working principles and life history ,some of the shortcomings experienced during research
are:

(i)Time to visit the institution cafeteria, an official letter had to be written to the head of the
cafeteria(supervisor),the process was longer and at times was rejected but eventually got a chance to
get into the kitchen sector.

(ii)The research experienced hardship in terms of accurate collection management and

implemantation,interpretation of data.

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 CHAPTER TWO

2.0 History of cabbage slicing machine.

2.1 TYPES OF CABBAGE SLICING MACHINE

slicing machines are designed to serve in different forms. There are different types of vegetable slicing
machine designs; These are manual slicing machine and electrical slicing machine which is automatic.

(i)Manual cabbage slicing machine

This is a type of machine that s operated manually by an individual by rotating the wheel plate which
holds the cabbage hence slicing the cabbage through the blade.

(ii)Electrical cabbage cutting machine

This is a type of machine that requires less human effort to operate since it is powered by a motor. The
cabbage is being fed manually into the hopper for slicing the cabbage to the required amount of
vegetable.

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 CHAPTER THREE

3.0 Design of cabbage slicing machine consists of several types of metals during
construction.Thematerials include the top and the bottom plates measuring (30cm by 30cm).The top
plate used was made of mild steel and was enclosed at the edges using angle line material measuring
(30cm by 30cm).The surface plate was joined by four tubes which acted as the support at the corners
using arc weld. At the top below the corners of the upper plate there was jointed with the upper part of
the stands and jointed using arc welding. At the top plate a hole was drilled to allow the penetration of
the wheel plate shaft during cutting or slicing and at the side of the hole there is a blade used for slicing
the cabbage.

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 CHAPTER FOUR

4.0 DESIGN ANALYSIS

(i)Top and bottom plate

Used this plate at the top so that the blades and wheel plates is easy to put them there for easy
slicing

Also, bottom part is a plate so as sliced cabbage is held there.

(ii)Wheel plate

The diameter of the rotating wheel plate is 16cm where the cabbage is fixed. The shaft having a height
of 26cm is treaded with a pitch of M12 using a tap range of tap M12.The purpose of using such pitch is
to allow the slicing of the cabbage in small sizes. The purpose of choosing a shaft of height 26cm is to
accommodate any five of a cabbage to be sliced using the machine.

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(iii)Nut and bold

The nut and the bold re used to tighten the blade in place at the surface of the upper metal plate. The
nut is used to tighten the bold below to be firm. The bold and the nut was used because its temporary
and to be easy to assemble and disassemble the blade when sharpening is required.

(iv)Nut

This end of nut was used to help the shaft by rotating in it downwards and upwards and control the
speed of the speed of cutting or slicing the cabbage into the required sizes which is small.

(v)Blade

The blade used was made of steel to avoid rust so that the vegetable can be hygienic.

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(vi)Angle line

The angle line was used to secure the plate to avoid injuries since the plate had sharp edges.

(vii)Tube

The tube acted as the stands which gives support to the body as the machine and ensure steadiness
during slicing of the vegetables. The length of the tube is 30cm long.

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4.1Desin and calculations

Length of tube=L1=L2=L3

Length of plates (30cm by 30cm)

Diameter of the wheel =16cm

Length of wheel plate =26cm

Angle line length=30cm

Screw is subjected to tension shear stress,

Pitch=p=12cm

Outer diameter=do=dc+p =16=2=18mm

Mean diameter =d=do-p/2=18-2/2=17mm

Length of tubes

L1=l2=l3=l4=30

L1=l2=l3=l4=90

L1=l3=60

L2=30

If lead=2Xp/3.14Xd=0.0749

X=tan-I 0.749

X=13.35

Effort required to support

2xtan=2x30x0.749=4.494

Torque required to rotate the screw

Effort x d/2=4.494x16/2=35.15

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 CHAPTECR FIVE

5.0 Results and discussion

The manual slicing machine has been designed, fabricated and evaluated .It is manually operated and
therefore will save domestic power consumption .It is gratifying to know that it has been proven that
this machine perform its function satisfactory. Time consumption is less when compared to manual
cutting using knives. This work has tried in providing the desired output. The cutter is fully enclosed
thereby eliminating the risk of injury caused by direct exposure of hands to the cutting edge of the
knives.

5.1Recommendation

There are some of the improvements that can be used in fabrication like the MIG welding machine
which can help to improve the weld quality also the sharpening of the blade can be done for proper
cutting or slicing of the cabbage.

5.2 Costing effect

5.2.1 Research work expenses.

ITEMS COST

Transport 500

Stationary 300

Accommodation 1200

Total 2000

5.2.2 Cost of production

ITEMS COST

Plate 2000

Tubes 700

Nuts and bolt 500

Blade 100

Angle line 1000

Total 4300

Total cost of production

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4300=2000=6300

Labor cost

=20% of material cost

=20x6300/100=1260

Total machine cost

=cost of material + labor cost

6300+1260=7560

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 REFERENCES

Bird Jo (1995) science for engineering ,N.V.Kent Newness.

Awili CPN ;Omidiji BV;Awili II (2009).Design of material vegetable slicing :Nig.J.Res.product.15(2) 1-10.

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 APPENDIX

TERM MEANING

M metric

L length

CM centimeters

OFFS number of materials

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