Contents

ACKNOWLEDGEMENT ................................................................................................................................... 3
ABSTRACT...................................................................................................................................................... 4
CHAPTER ONE ............................................................................................................................................... 5
INTRODUCTION ............................................................................................................................................. 5
1.1 Background ........................................................................................................................................ 6
1.2 Statement of the problem .................................................................................................................. 7
1.3 Appropriate Technology for the problem ........................................................................................... 7
1.4 Main Objective .................................................................................................................................... 7
1.5 Specific Objective ................................................................................................................................ 7
1.6 Scope of the Study .............................................................................................................................. 7
CHAPTER TWO .............................................................................................................................................. 8
DESIGN OF MACHINE COMPONENTS ........................................................................................................... 8
2.1 Machine Components ......................................................................................................................... 8
2.2 Design Consideration and Methodology ............................................................................................ 8
2.3 Material Selection ............................................................................................................................... 8
2.4 Force Analysis.................................................................................................................................... 10
2.5 Design Of Crank And Shaft ............................................................................................................... 10
2.6 Design Of Key .................................................................................................................................... 11
2.7 Bearing Selection .............................................................................................................................. 13
2.8 Design For Column (Arm) .................................................................................................................. 14
2.8 Design For Fasteners ......................................................................................................................... 15
2.9 Design For Arm Holder ...................................................................................................................... 16
2.10 The Bending Moment Analysis ....................................................................................................... 17
CHAPTER THREE .......................................................................................................................................... 19
WORKING PRINCIPLE .................................................................................................................................. 19
3.1 Features Included............................................................................................................................ 19
3.2 Procedure .......................................................................................................................................... 19
3.3 Cleaning............................................................................................................................................. 19
3.4 Cutting Cones .................................................................................................................................... 20
CONCLUSION............................................................................................................................................... 22
RECOMMENDATION ................................................................................................................................... 23
REFERENCE .................................................................................................................................................. 24

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APPENDEX ...................................................................................................... Error! Bookmark not defined.

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 ACKNOWLEDGEMENT
First and for most, we would like to dedicate our deepest gratitude to our advisors Balewgize
and Lata in commenting and directing us to accomplish this through their effort.

Next, we would also have thanks for mechanical engineering department that offers us such
interesting course (CBTP) to solve society’s problem through designing.

Lastly, we have thanks for any member who had supported us and our group students in writing,
searching, analyzing and organizing different data from internet, books, and other sources to
finish the project

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 ABSTRACT

Manual vegetable cutter is a machine which used to chop vegetable and fruit to the needed shape
and thickness. This is done through a mechanical process, frequently via a crank used to turn a
cutter attached to the machine. It is very important in food processing facilities where the quality
of the result is important as well as the labour-saving. Force analysis done on basic parts of the
machine where maximum force applied on.

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 CHAPTER ONE

INTRODUCTION
Vegetable cutter is a machine which used to chop vegetable to the needed shape and thickness. It
is important for hotels, restaurant, and food processing facilities. There are different vegetable
cutter machines used currently with different futures like machines using automatic systems
which used for mass production.

Manual vegetable cutter that we choose to forward for the society with simple operating system
and versatile, which offered the perfect solution to the following problem: reduction of
preparation time, and for wide and more varied menu.

This vegetable and fruit cutting constructed kitchen utensil is a handy, simple-to-use machine
allowing you to slice and grate all types of foods including vegetables, fruits, nuts, crackers,
cheese, hard sausage and shrimp. This is done through a mechanical process, frequently via a
crank used to turn a cutter inside the machine.

Easy to turn, this manually operated food cutter allows you to have complete control over the
speed of the device and the size of the processed pieces of food. It features a heavily chrome
plated base and hopper guaranteed not to chip, peel or pit. The five cutting cones are constructed
of stainless steel for everlasting beauty and protection. Under normal use, this cutting Machine
should provide a life time of superb service. All these features make our machine very important
in food processing facilities where the quality of the result is important as well as the labour
saving.

This solution to the problem of the society is provided with the action plan development (CBTP
phase-III) to: those who prepare their food at home and working in different office, men who
don't married, and every family that need labour saving that we got when we collect data around
Hirmata mentina in particular and for the society of the country in general.

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 1.1 Background

The purpose of this project was to develop a concept for manually operated
vegetable cutter machine for the community .This section describes the
background for the project.
Several of manual vegetable cutter competitors provide products for cutting
vegetables. The existing competitor products use different techniques for cutting
vegetables, which all have their advantages and disadvantages. Products using the
same technique also vary a lot in performance, Many of the products existing
today also have other flaws regarding usability, clean ability, size, noisiness etc.
The aim of the project is to make use of manual vegetable cutter to identify
customer opportunity for a differentiated manual vegetable that belongs to the
market segment of high-end products. The ambition is to find a new approach to
the traditional vegetable cutter and to come up with a product that is innovative
and creates an added value in terms of design, handling or technology.

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 1.2 Statement of the problem
In Ethiopia the electricity coverage is not satisfying and most of the people living in rural areas
do not get electricity. There is also fluctuation of electricity which damages electrical appliances.
And vegetable cutters is sensitive to electrical fluctuation.

1.3 Appropriate Technology for the problem

For the stated problem the appropriate technological solution would be using manually operated
vegetable cutter. This machine is cost effective, efficient, and does not require any special input
and also free from electricity that means it does not require electricity as a power. It only requires
operating the handle manually.
The machine that is the vegetable cutter should be
i. Easily operated.
ii. Cheaply and easily manufactured with local resources.
iii. Easily maintained
iv. Portable and easily stored.

1.4 Main Objective

 To design vegetable and fruit cutting machine that solve societies problem on vegetable and fruit
cutting condition.

1.5 Specific Objective

 To replace traditional cutting with the improved cutting machine

 To reduce time consumption while cutting

 To increase output quality

 To increase efficiency of a cutter

 To reduce force needed to cut vegetables and fruits

1.6 Scope of the Study

The design and construction of the manual vegetable and fruit cutting machine is a handy,
simple-to-use machine allowing you to slice and grate all types of foods including vegetables,
fruits, nuts, crackers, cheese, hard sausage and shrimp. This is done through a mechanical
process, frequently via a crank used to turn a cutter inside the machine.

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 CHAPTER TWO
DESIGN OF MACHINE COMPONENTS

2.1 Machine Components

 Food guide
 Food holder
 Connecter shaft
 Crank
 Handle
 Arm
 Base

2.2 Design Consideration and Methodology

 Cost
 Availability
 Corrosion and wear resistance
 Strength and hardness
 manufacturability
 durability and effectiveness
 ease of construction and use
 safe production
 long service life

2.3 Material Selection

Material selection plays a very important role in machine design. For example, the cost of
materials in any machine is a good determinant at the cost of the machine. More than the cost is
that materials are always a very deserve factor for a good design. The choose of the particular

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material for machine depends on the modes of operation of the machine component. Also it
depends on the expected modes of failure of the components.

For purpose of this project based on the particular working conditions machine component were
designed for only the ferrous metals have been considered also certain mechanical properties of
metal have greatly influenced our decisions to choice the appropriate metals for construction
components of

Table 1 Material selection

Object Material Yield Allowable Tensile Properties

stress static stress
(MPa) stress (MPa)
(MPa)
Shaft Stainless 275 600-900 Corrosion
Connector steel resistant,
Easily
manufactured,
Chip and
available
Cutter Stain less Corrosion
steal resistant,
Easily
manufactured,
Chip and
available
Crank & Alloy-cast 200 105 300 High wear
shaft iron resistance
High strength
Corrosion
resistance
Arm and Alloy-cast 200 105 300 High wear
Base iron resistance
High strength
Corrosion
resistance

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 2.4 Force Analysis
The machine work manually by turning the crank by hand. Hence the worker may apply force on
crank. Human being can apply force from 150N-200N when does work. So the average force
may be applied on the crank will be given by :
150𝑁𝑥200
Fav= =175N
2

Taking the crank length 30cm=300mm

Torque needed to turn the crank during working:

T=Fr

Where, T=torque

F=Force r=length of crank, T=175Nx300mm=52500Nmm

2.5 Design Of Crank And Shaft

Fig 1.1 Crank shaft

Bending moment on a shaft due to rotating force(Mb) is given by;
Mb=Force*overhang dictance
Assume over hang distance=200mm
Mb=175N*200mm=35000Nmm
Km=combined shock and fatigue factor for bending
Kt =combined shock and fatigue factor for shearing
Since our load is gradually applied load;
Km=1.5 and Kt=1
According to maximum tortional moment

Tmax=Te=√(𝑀𝑏 ∗ 𝐾𝑚)2 + (𝑇 ∗ 𝐾𝑡)2

=√(35000 ∗ 1.5)2 + (52500 ∗ 1)2

= 52500.75Nmm

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 16 Te
𝜏𝑎𝑙𝑙 = , where 𝜏𝑎𝑙𝑙 is allowable shear stress
πd3

Take safety factor=3.5

𝜏 𝜎𝑦
𝜏𝑎𝑙𝑙 = 𝑛𝑦 , but 𝜏𝑦 = 2

𝜏all =𝛿𝑦/2n, where 𝛿𝑦= yield stress of material.

𝜏all=275/(2x3.5)=39.28 MPa
16𝑇𝑒 16 𝑥 52500.75𝑁𝑚𝑚
d3 = = =6807.3mm3
𝜋𝑥𝜏𝑎𝑙𝑙 𝜋𝑥 39.28𝑁/𝑚𝑚2

3
d=√6807.3 = 18.95mm say 20mm

2.6 Design Of Key

For preventing relative motion or rotation between shaft and the machine component we have to
use key. There are different types of keys but for our design sunk key is better than others in case
of directional suitability of key way and cost and size reduction. There are two types of sunk key.
These are square and rectangular sunk key. Square sunk key is better than the rectangular in case
of crushing stress. Therefore we choose square sunk key.

Fig1.2 Key

T=Fxd/2
Where

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T = Torque transmitted by the shaft,
F = Tangential force acting at the circumference of the shaft,
d = Diameter of shaft,
l = Length of key,
b= Width of key.
h= Thickness of key, and
As=Area of shearing=lb
Ac=Area of crushing=lxh/2
𝝉And 𝝈c = Shear and crushing stresses for the material of key.
The standard formula for dimension of square key is:
h=d/4=20/4=5mm
b=d/4 =20/4=5mm
l=1.5d=1.5x20=30mm
F=2xTe/d=2x52,500.75/20=5250.1N
Permissible crushing stress of cast iron is
𝝈c=200MPa/n=200/3.5=57.1428MPa
Permissible shear stress of cast iron is
𝝉=100MPa/n=100/3.5=28.57MPa
Check for shearing
𝝉=F/As=F/lb=5250.1/5x30=35MPa
Which is less than the allowable strength, hence the dimensions are in safe limit.
Check for crushing
𝝈c=F/Ac=2xF/lh=2x5250.1/5x30=35MPa
Which is less than the allowable strength, hence the dimensions are in safe limit.
There for the dimensions for key are
b=3mm
h=3mm , l=18mm

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 2.7 Bearing Selection

Fig 1.3 Ball bearing

The torque acts on shaft is 52500.75 Nmm.

The load acts radial on holder shaft P=T/r where
r=length of crank shaft =300mm for our design
𝟓𝟐𝟓𝟎𝟎.𝟕𝟓𝐍𝐦𝐦
P= =175N
𝟑𝟎𝟎𝒎𝒎

The dynamic equivalent load (W) acts on ball bearing is given by:
W=x.v.WR+y.WA where
x=radial load factor
y=thrust load factor
v=rotational load factor
v=1 for inner face is rotating
Since y=0 and WA=0
W=xv WR=x WR where (WR= radial load acts on bearing)
For radial load = 175N at 90 rpm for an average life of 5 years at 8 hours per day.
Life of bearing, LH= 5x300x8=12000 hours (assume 3000 working day in a year).
L=LHx60xN=60x90x1200
64800000rev=64.8x106rev
Since WA/ WR =axial load / radial load = 0, x=1 and y=0
W=1x WR=1x175N=175N

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Taking service factor (KS) =1.5 for light shock load
W= (175x1.5) = 262.5N
𝑳
Basic dynamic load rating, C =W (𝟏𝟎𝟔) 1/k

𝟔𝟒.𝟖𝒙𝟏𝟎𝟔
C= 262.5N ( ) 1/3, K=3 for ball bearing
𝟏𝟎𝟔

C=17.88 N
17.88N=0.01788KN which is <4 KN. Hence the nearest force (basic dynamic load rating) from
standard table may be 4KN with the bearing number 200 may be selected.
With this load and bearing number:
Bore=10mm
Outer side diameter =30mm and
Width= 9mm

2.8 Design For Column (Arm)

The length of column between base and cutter holder is 300mm. The maximum bending acts on
it the summation of bending moment due to turning force and due to the force acts on cutter to
hold the vegetable to be cut. But the- force needed to hold the vegetable must be small which
doesn’t damage or break down the vegetable, hence it is negligible.

Column has rectangular x-section

Let b=width=40mm

a=thickness =a

Fig 1.4 column

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 The maximum bending moment occurs along a’a’
𝑎𝑏 3 𝑎403
Ia’a’= 12 = =5333.33a mm2
12

Mmax∗b/2
𝜎all = Iaa

275 mpa
= 𝑛

=275/3.5=78.6N/mm2
I
aa= 5333.33a=Mx20/78.6N/mm2

Mb=Force x Overhang distance x kb

Where kb is combined shock factor for bending

=1.5 for simple shock

=175N x 300mm x 1.5

= 78750Nmm
78750x20
𝑎 = 78.6x5333.33 = 3.8mm

For the production simplicity say 10mm=1cm

2.8 Design For Fasteners

Bolts, screws and nuts used to hold the food holder on the frame have to carry the summation of
load acts on it .this maximum load is turning force and the force acts on cutter to hold the
vegetable to be cut. But the force needed to hold the vegetable must be small which doesn’t
damage or break down the vegetable, hence it is negligible.
 which equal to 175N. This load may shear the rivets when it is not the rivets do not resist
this load.
 Washers are used to protect the outer surface of the connected material from damage as
the bearing was torqued or turned with respect to the shaft.

Fig 1.5 Fastners

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 𝑃 𝑊 𝜋
𝜏all=𝐴= 𝐴 where A= area of rivet 4 D2

W=load , and assume safety factor=7

𝜏=allowable shear stress=200/7=28.57 N/mm2
4𝑊 4𝑥175𝑁
𝐷2 =𝜋𝜏all=𝜋𝑥28.57𝑥2=4mm2 (there are 2 rivet)

D=2mm this design is based on load only which is the weight of vegetable and metals at static.
But there is some dynamic load which acts on rivet when we are working. Hence it is better if we
take D=5mm and above this to make the design is safe.

2.9 Design For Arm Holder

Fig 1.6.arm holder

The weight acts on arm holder are the weight of the vegetable and weight of the column.

Weight of vegetable = mg , where

m=mass of vegetable

𝑔 =9.81m/s2

Assumption taken; mass of vegetable=5kg and length of column=100mm

Wv =m x g = 5kg x 9.81m/s2=49.05N

Weight of column =mg= 𝜌co𝑣cog where

𝑣co=volume of column

𝜌Co=density of column material=87850kg/m3

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Wco= 𝜌co𝑣cog

Volume of the column =l x b x a ,where a is height of the column

𝑣co=0.1m x 0.04m x 0.005 =2 x 10-5m3

Wco=87850 x 2 x 10-5x 9.81m/s2

Wco=34.5N

Weq =Wco + Wv = 34.5+49.05

Weq =83.55N

Weq

40cm

Take ∑ 𝑀A=0

RBx400mm-83.55Nx200mm=0

RB= (83.55Nx200mm)/400mm=41.8N

Again taking ∑ 𝐹 Y=0

RB+RA-Weq=0

RA=Weq – RB =83.55 – 41.8

= 41.8N

2.10 The Bending Moment Analysis

83.55N

B A

20 20

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 41.8N 41.8N

Sectioning the part

B o Mb

41.8N
For section 0<x<20 cm

Taking moment about point o:

41.8xXcm-Mb=0

Mb=41.8X Ncm

At X=0, Mb=0

At X=200mm, Mb=41.8Nx200=8360Nmm

Since the moment of inertia A and B =0 the maximum bending moment is 8360Nmm
1
I=12ba3, b=length=400mm and a=height (thickness)

200
𝛿 all= 3.5 =57.14N/mm2, for cast iron.

𝐾𝑀 𝛿all 400 3
= 𝑌 = 12 a , k is shock fatigue factor =1.5 for light shock.
𝐼

12𝑥1.5𝑥𝑎/2𝑥8360𝑁𝑚𝑚
a3= 57.14𝑥400

(57.14𝑥400)a3=12𝑥1.5𝑥𝑎/2𝑥8360𝑁𝑚𝑚

22856a3=0.001076a by try and bit, a=7.05mm≈8mm

Page 18
 CHAPTER THREE

WORKING PRINCIPLE
When the handle or the hand crank turned by external force then the motion transferred to shaft
which attached to the hand crank. When this shaft turned it transfer the motion to the cutter that
is attached to the connector by removable and adjustable system. The connector rotates with the
same velocity (speed) that of cutter attached to it. The rotational of cutter cuts the vegetables or
fruits.The cutter could be removed from the connector and this allowed for rapid cleaning after
use.

3.1 Features Included

 Flap to guide food directly against cutting cone at the correct angle to ensure the
best cutting results
 Easy attachment to the hopper of the food cutter
 Finger tab to easily lift guide f lap
 Easy to clean
3.2 Procedure
 Before first use, thoroughly wash the cutter i.e. Cleaning
 Position base onto work surface or table firmly.
 The edges of the cutting cones are very sharp. Use extreme care when handling.
 To attach cutting cones, place center hole in cone on center pin of clutch plate. Turn
handle clockwise to engage disk lugs into six holes of cone. Check to make sure handle
turns easily and cone is secure. To remove cone, reverse procedure.
 To attach cutting cones, place center hole in cone on center pin of connector.
 Feed foods with fingertips, anchoring thumb and little finger on the sides of the hopper.
Do not feed with thumbs, palm of hand, or “baseball bat” grip. Push food through cone
using constant pressure while turning the handle to activate the cutting mechanism.
Always use fresh, crisp foods.
 Thoroughly clean after each use.
3.3 Cleaning
Before first use and after each subsequent use, thoroughly clean the unit with a damp,
soapy cloth and rinse with warm water. To retain the good finish, dry with a soft cloth that is
similar to any high quality cutlery.

To remove the food holder section for cleaning, hold the base securely and lift hopper section up
and to the left. It should slide off of the base. It is not advisable to immerse the hopper portion of
your machine in water. Clean as directed above.

To clean food guide and suction cups simply wipe a damp, soapy cloth and rinse with warm
water.

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Cutting cones or cutters are easily cleaned by holding them under warm running water
immediately after use. Do not leave cutting cones in water or stack them together when wet.
Leave them to drip-dry separately or dry them with a soft cloth.
3.4 Cutting Cones
For the convenience and ease of use, the cone number is stamped on the base of each cone.
Depending on the shape of hole on cutter we classify the type of cutter in to five:

Shredder
For finely shredded foods and for grating hard foods such as cheese, dry or toasted bread,
crackers, or nuts, lemon and oranges.

Stringer

For cutting foods into medium-size “strings.” Cuts considerably larger than shredder, but
smaller than French fry cut.This type of cutter is used for onion, carrots cheese potatoes.

French Fryer

Designed for potatoes and other firm vegetables which become the perfect size for fast cooking.
Is used for carrots,beets,turnips,Fruit, Melon, Potatoes.

Thin slicer

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Ideal for potato chips, carrot curls, coleslaw, or any other food to be thinly sliced. Is used for
Radishes, carrots, Onions, pickles, Sauerkraut,Cucumber, squash, celery.

Waffler
For fancy waffled cuts of fruits and vegetables. This cone creates thicker cuts than the No. 4 –
Thin Slicer. Is used for such:Potatoes,Bananas, Carrots

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 CONCLUSION

The cutting of vegetables and fruits caused by mechanical motion of the device
substantially by rotating the cutter. Vegetable and fruit cutter is the device used to
perform the above process. It reduces the time and force needed, and also give maximum
output with high quality.

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 RECOMMENDATION
The manual vegetable cutter designed affords plenty for modification for further
improvements and operations efficiency, which should make it commercially available and
attractive. Hence, it is important for hotels, restaurant, and food processing facilities. Manual
vegetable cutter that we choose to forward for the society with simple operating system and
versatile, which offered the perfect solution to the following problem: reduction of preparation
time, and for wide and more varied menu

Page 23
 REFERENCE
 R.S.Khurmi and J.K.Gupta; Text book of machine Design;First edition, 2005
 William D.Callister;Fundamental of Material science and engineering;Fifth
edition;2000.
 J.L Meriam and L.G Kraige Engineering Mechanics statics;Fifth edition;2000
 Budynas-Nisbett;Shigley mechanical engineering;Eighth edition;2008.

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