Download multi dish plates washing machine

“MULTI DISH PLATES WASHING MACHINE”
PROJECT REFERENCE NO. : 37S1221
COLLEGE
: SRI TARALABALU JAGADGURU INSTITUTE OF TECHNOLOGY,
RANEBENNUR
BRANCH
: MECHANICAL ENGINEERING
GUIDE
: J.O.KIRAN
STUDENTS : SHIVA PRAKASH H.R
SHASHIDHARA V
SHANTHAVEERAYA
MANJUNATH .H
Abstract
Plate washing is a daily activity across the globe which involves a lot of energy to accomplish
manually or mechanically. The objective of this work is to design and fabricate a dish
washing machine that is efficient and easy to operate. Stainless steel and mild steel was used
for the construction of the machine considering their availability, cost reduction and
corrosion resistance. The motor used a power of 1/2 Hp, voltage of 240V and a speed of
rotation of 960 r.p.m which was reduced to 16 r.p.m using a reduction gear of velocity ratio
(V.R) 1:60, the shaft torque being 333.92 N-m.
The plates were washed and rinsed in a octagonal shape stand using a liquid detergent and
clean water following appropriate measure per cycle. Detailed design drawings of all the
machine parts were drawn using solid edge. The performance analysis of the machine shows
that the number of plates washed and the time taken were 24 plates per minute (1min), 8
plates per minute for the machine and manual operation respectively. The capacity of the
machine is 24 plates per minute. The machine washes plates without breakages.
Comparison studies do not address costs associated with the manufacture and disposal of
dishwashers, the cost of possible accelerated wear of dishes from the chemical harshness of
dishwasher detergent. On the other hand, studies do not include the value of labor saved
when dishes are washed in the machine. Dishwashers may have more negative impact on
environment than hand-washing. Efficiency of dishwashers is largely based on powerful
chemistry of detergents used in them. Most dishwasher detergent contains complex
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phosphates, as they have several properties that aid in effective cleaning. However, the same
chemicals have been removed from laundry detergents in many countries as a result of
environmental concerns.
Keywords: Washing machine, motor, reduction gear, plates and detergent.
Introduction
Cleaning is a process which will remove soil and prevent accumulation of food residues
which may decompose or support the growth of disease causing organisms or the
Production of toxins.
Sanitizing means the application of a chemical or heat to a clean surface that will kill
microorganisms. The definitions section of the GMP regulation states that: Sanitize means to
adequately treat food-contact surfaces by a process that is effective in destroying vegetative
cells of microorganisms of public health significance, and in substantially reducing numbers
of other undesirable microorganisms, but without adversely affecting the product or its safety
for the consumer.
Food contact surfaces are defined in the GMP as those surfaces that contact human food and
those surfaces from which drainage onto the food or onto surfaces that contact the food
ordinarily occurs during the normal course of operations. Food-contact surfaces include
utensils and food-contact surfaces of equipment. Because food contact surfaces represent the
highest risk of direct food contamination, they may need to be cleaned and sanitized more
often and more vigorously than other areas of your processing facility. Food contact surfaces
may include employee garments, gloves, and hands in addition to equipment and utensils.
This machine is comparatively different type of washing machines which are available in the
markets. Present-day machines feature a drop-down front panel door, allowing access to the
interior, which usually contains two or sometimes three pull-out racks; racks can also be
referred to as "baskets". In older U.S. models from the 1950s, the entire tub rolled out when
the machine latch was opened, and loading/removing washable items was from the top, with
the user reaching deep into the compartment for some items. Today, "dish drawer" models
mimic this style, while the half-depth design eliminates the inconvenience of the long reach
that was necessary with older full-depth models. "Cutlery baskets" are also common.
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Objective
Cleaning: Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes
food, soil, or other substances. The right cleaning agent must be selected because not all
cleaning agents can be used on food-contact surfaces. For example, glass cleaners, some
metal cleaners, and most bathroom cleaners cannot be used because they might leave an
unsafe residue on the food contact surface. The label should indicate if the product can be
used on a food-contact surface.The right cleaning agent must also be selected to make
cleaning easy. Cleaning agents are divided into four categories:
Detergents: Use detergents to routinely wash tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and soften it. Examples include Dishwashing detergent
and automatic dishwasher detergents.
Solvent cleaners: Use periodically on surfaces where grease has burned on. Solvent cleaners
are often called degreasers.
Acid cleaners - Use periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in ware washing machines and steam
tables.
Abrasive cleaners - Use these cleaners to remove heavy accumulations of soil that are
difficult to remove with detergents. Some abrasive cleaners also disinfect
Advantages
 Multi plates can be washed at a time.
 Low cost.
 Less floor space required.
 Less skilled persons can handle.
 Simple mechanism.
 Low maintenance cost.
 High efficiency.
Applications
 In Hostel , Hotels and all functions.
 In weddings
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