1. Material Storage and Dispensing Device for the Kitchen Charles E Schaefer, Jr. School of Engineering Department of Mechanical Engineering ME 423 Senior Design Final Presentation Monday, December 15th, 2003 Group 9 Ethan Jayson Cora LaFrance Judy Ng Advisor: Professor Zhenqi Zhu Sponsors: Josh Porter & Mark Miller

2. PRESENTATION OVERVIEW Project Summary Project Summary Design Objectives Design Objectives Product Planning Product Planning Disciplines Disciplines Reasoning & Application Reasoning & Application Problems & Obstacles Problems & Obstacles Literature Search Literature Search Development of Specifications Approach & Method Alternative Design & Design Selection Engineering Analysis Cost Estimation Conclusion

3. DESIGN OBJECTIVES “To Develop a Conceptual Design for a Material Storage Device with the Ability to Accurately Measure and Dispense Dry Particulate Food Items for Kitchen Use.”

4. DISCIPLINES Combination of Engineering & Economics Engineering: Engineering: Mechanics of Materials Mechanics of Materials Statics & Dynamics Statics & Dynamics Design for Manufacturability & Assembly Design for Manufacturability & Assembly Industrial Design (Ergonomics) Industrial Design (Ergonomics) Economics: Economics: Time & Cost Management Time & Cost Management Market Research & Analysis Market Research & Analysis

5. REASONING FOR PROJECT SELECTION Encouragement of Innovative Thinking Encouragement of Innovative Thinking Large Target Market Large Target Market Entrepreneurial Opportunities Entrepreneurial Opportunities Application of Engineering to Business & Marketing Situations Application of Engineering to Business & Marketing Situations Exposure to the Life Cycle of A Product Exposure to the Life Cycle of A Product

6. APPLICATION OF CONCEPT Provide a Centralized Storage Location for Bulk Dry Ingredients Provide a Centralized Storage Location for Bulk Dry Ingredients One Device to Store, Measure & Dispense Ingredients One Device to Store, Measure & Dispense Ingredients Benefits: Benefits: All-In-One Aspect – Time & Space Efficient All-In-One Aspect – Time & Space Efficient High-Tech Appeal to Kitchen High-Tech Appeal to Kitchen Reduce the Risk of Spilling Ingredients Reduce the Risk of Spilling Ingredients

7. INITIAL ANTICIPATED PROBLEMS Identification of Target Market Identification of Target Market Dispense Accurately Measured Quantities Dispense Accurately Measured Quantities Avoid All Spilling of Ingredients Avoid All Spilling of Ingredients Holds Full Container of Material Holds Full Container of Material Visual Identification of Stored Material Quantity Visual Identification of Stored Material Quantity A Sealed Container to “Lock in the Freshness” A Sealed Container to “Lock in the Freshness” Easy to Clean Easy to Clean Keep to Project Budget and Schedule Keep to Project Budget and Schedule

8. MAJOR PROBLEMS ENCOUNTERED Design Problems Associated with Each Conceptual Design Design Problems Associated with Each Conceptual Design Complexity of Design Complexity of Design Integration of Designs Integration of Designs Design for Manufacturability Design for Manufacturability Proper Material Selection Proper Material Selection Relationship with Project Sponsors Relationship with Project Sponsors Time Allocation to Senior Design Project Time Allocation to Senior Design Project

9. LITERATURE SEARCH Search for Sources to Help Generate Ideas Search for Sources to Help Generate Ideas Exposure to Different Methods of Approach Exposure to Different Methods of Approach Identification of Common Features and Standards in the Market Identification of Common Features and Standards in the Market Help Set Target Values and Design Specifications Help Set Target Values and Design Specifications Information for Material Selection Information for Material Selection State-of-the-Art Review Patent Search Internet Search Engines ++

10. STATE-OF-THE-ART REVIEW Performed Research Through: Performed Research Through: Internet Internet Appliance Catalogs Appliance Catalogs Prior Research Results from Sponsors Prior Research Results from Sponsors Defined Pros and Cons of Existing Products Defined Pros and Cons of Existing Products Determined Standards and Common Features of Products in the Market Determined Standards and Common Features of Products in the Market Measurements i.e. Container Wall Thickness Measurements i.e. Container Wall Thickness Materials Materials

11. STATE-of-the-ART REVIEW Features Features Measuring Dial Measuring Dial Ports for Light & Heavy Seasoning Ports for Light & Heavy Seasoning Pros Pros Centralized Location for Material Centralized Location for Material Detachable Compartments Detachable Compartments Accurately Measures & Dispenses Accurately Measures & Dispenses Cons Cons Limited Measuring Capabilities Limited Measuring Capabilities Measuring Dial Does Not Prevent Spills Measuring Dial Does Not Prevent Spills Product Name: SELECT-A-SPICE Manufacturer: KitchenArt ® SAMPLE

12. PATENT SEARCH United States Patent and Trademark Office Detailed Concept Information Detailed Concept Information Concrete Design Specifications Concrete Design Specifications References to Prior Art References to Prior Art Different Methods of Approach to Similar Design Problem Different Methods of Approach to Similar Design Problem Possible Design Repeats Possible Design Repeats Concepts with Potential for Further Development Concepts with Potential for Further Development

13. PATENT SEARCH RESULTS Patent Num: 4,856,681 Patent Num: 3,344,958

14. PRODUCT PLANNING Performed Prior to Determination of Product Specifications: Collect Raw Data from Customers Distribution of Surveys Interviews with Potential Customers Interpretation of Raw Data to Technical Terms Organize Customer Needs into Hierarchy

15. DEVELOPMENT OF SPECIFICATIONS BRAINSTORMING DFM INDUSTRIAL DESIGN ASSESSMENT CUSTOMER SURVEYS QUALITY FUNCTION DEPLOYMENT

16. QUALITY FUNCTION DEPLOYMENT Translation of Customer Needs List of Metrics Set Target Values State-of-the-Art Review Competitive Benchmarking Customer Perception of Competitor Products

17. HOUSE OF QUALITY Translation of Customer Needs into Technical Terms Importance Rating of Customer Needs Establish Correlation Between Customer Needs & Metrics Determine the Weights of Metrics Needs – Metrics Relationship Strong Correlation9 pts Some Correlation3 pts Possible Correlation1 pts Weight = Importance Rating x Correlation Importance Rating 1 – 5 (Least to Most Important)

18. NEEDS-METRICS MATRIX Should we put our QFD Chart here from Excel? Should we put our QFD Chart here from Excel?

19. RELATIVE WEIGHTS OF METRIC Sum of the Weights from Individual Customer Needs The Demanded Weight % Metric% Demanded Weight Tolerance Level for Amount of Dispensed Material 9% Volume of Storage Container8 % Height of Device7 % Depth & Width of Device6 % Number & Size of Dispensing Increments 6 % Number of Storage Compartments2 % Number of Color Options1 % Conclusion: The Accuracy and Dimensions of the Device Demand the Most Attention in our Design

20. TARGET VALUES MetricTarget Values Tolerance Level for Amount of Dispensed Material +/- 5 % Height of Device18 in Depth of Device10 in Width of Device8 in Weight of Filled Device8 lbs. Dimension of Base6 in x 10 in Distance Below Dispensing Nozzle8 in Dimension of Dispensing Nozzle2.5 in (dial.) Number of Storage Compartments1 Number of Detachable Parts0 Location of Center of Gravity12 in off base Volume of Storage Container18 cups Dimension of Opening of Container6 in x 10 in Number of Steps Needed for Dispensing< 3 Time Required to Dispense 1 Cup3 sec

21. INDUSTRIAL DESIGN ASSESSMENT Needs Ergonomics Level of Importance ExplanationApplication Ease of UseHigh The ease of use is very important in a consumer product such as ours. If the product is hard to use then it will not be helpful to the consumer. The mechanism for dispensing will be designed to keep the user interaction to a minimal level. Ease of Maintenance Medium The ease of maintenance is important in that the product should not have to be maintained. It should be strong enough and designed so that it will not break easily. The product will be designed robustly so as to be able to withstand everyday user interaction and occasional abuse without constant maintenance. Quantity of User Interaction High The user will have to interact with the product every time they need to dispense material. The product will not run without this user interaction The product will be designed in such a way that the user does not have exert very much effort or have to think very hard in order to use the product. Novelty of User Interaction Medium High The user should see the device as a novel way to approach the dispensing and storing of kitchen materials. The product will be designed using new approaches to the problem of dispensing and storing kitchen materials SafetyHigh Since this is a product that the user will interact with often, safety is a major concern. The product will not have any sharp edges that a user could get cut on, and the product will not have any mechanisms that a finger or hand could get hurt with.

22. INDUSTRIAL DESIGN ASSESSMENT Needs Aesthetics Level of Importance ExplanationApplication Product Differentiation High Because this is a product that will be sold in the consumer market, product differentiation is very important. If a consumer does not see how our product is different from someone else's then they might buy the other product instead of ours. The product will be designed and marketed as a product that approaches to the problem of dispensing and storing kitchen materials in a way that is different from other products currently in the marketplace. Pride of Ownership High The consumer should see the product as a new invention and buy it for its novelty as well as its function. The product will be designed and marketed as a new invention that not everyone else has. This should first draw consumers who are looking for new "gadgets" to try out. After the first round of buyers sees that the product works and is valuable the next round of buyers will come. Team Motivation Medium Low The team should be proud of the products turned out by the company. Since this product has been designed by the team from scratch, the team will feel pride for what they present as a final product.

23. APPROACH AND METHODS State-of-the- Art Review Meeting with Advisor/Sponsor Rough Sketches Brainstorming Patent Search Conceptual Designs Alternative Designs Concept Screening & Scoring Final Concept Selection Engineering AnalysisDFMCost Analysis

24. INITIAL DESIGN CONCEPTS

25. ALTERNATIVE DESIGNS Wheel Spiral Trap Door Ingredient Dial I ncrement

26. WHEEL DISPENSING MECHANISM Features: A Wheel with Buckets to Carry Material Amount Dispensed Depends on the Number of Turns Pros: Simple Design Fairly Accurate No Extra Parts Cons: Clogging of Material Require Tight Tolerance to Reduce Spills Not a New Design Ingredient Dial Increment

27. TRAP DOOR DISPENSING MECHANISM Features: Trap Doors at Exit Nozzle Adjustable Range of Dispensing Amount Use of Gravity to Dispense Pros: Accurate Measurement Easy to Clean Easy to Scale for Variety Minimal Spills Cons: Not User-Friendly Complex Design Detachable Parts

28. TRAP DOOR DESIGN

29. ANIMATED TRAP DOOR DESIGN

30. DESIGN CHALLENGES FOR TRAP DOOR CONCEPT Simplify Design Simplify Design One Mechanism for Multiple Functions (Increase User Friendliness) One Mechanism for Multiple Functions (Increase User Friendliness) Ensure Even Distribution of Material While Being Dispensed Ensure Even Distribution of Material While Being Dispensed Provide an Agitator to Reduce Clogging of Material Provide an Agitator to Reduce Clogging of Material Determine Proper Angle for Container Walls Determine Proper Angle for Container Walls Material Selection to Reduce Friction and Adhesion between Container Walls and Material Material Selection to Reduce Friction and Adhesion between Container Walls and Material

31. SPIRAL DISPENSING MECHANISM Features: Horizontal Spiral as Dispenser and Agitator Spiral Threads Used to Measure Quantity of Material Pros: Simple Design Accurate Measurement Act as Agitator for Even Flow Cons: Need Method to Stop Flow Need to Guarantee Each Spiral is Completely Filled Not Easy to Clean

32. DESIGN CHALLENGES FOR SPIRAL CONCEPT Determine the Space Between Threads Determine the Space Between Threads Determine the Pitch of the Threads Determine the Pitch of the Threads Determine the Diameter of the Spiral Determine the Diameter of the Spiral Devise Way to Stop Flow When Needed Quantity Has Exited Devise Way to Stop Flow When Needed Quantity Has Exited Make Sure the Material Fills the Voids in the Spiral Completely Make Sure the Material Fills the Voids in the Spiral Completely Make Sure the Spiral Will Not Jam Make Sure the Spiral Will Not Jam

33. CONCEPT SCREENING AND SCORING Scoring CriteriaWeightABC Dispenses accurately 9327327327 Is a new concept 998100981 Does not Spill out extra material 9981327327 Material does not get stuck inside container 3393939 Is easy to use 9327327981 Is intuitive how to use it 919981327 Has few user interactions 919981981 Accommodates different materials 33992739 Dispenses various quantities 998119981 Weighted Score: 333288423 Spiral DesignC Spin Wheel DesignB Trap Door DesignA TitleDesign Strong Correlation9 Some Correlation3 Low Correlation1 ExplanationWeight Very Suitable9 Suitable3 Marginally Suitable1 Not Suitable0 ExplanationScoring

34. DESIGN SELECTION

35. ENGINEERING ANALYSIS Stress Analysis of the Stand Stress Analysis of the Stand Displacement Analysis of the Stand Displacement Analysis of the Stand **Flow Analysis for Molding the Container **Flow Analysis for Molding the Container

36. STRESS ANALYSIS Area of Highest Stress

37. DISPLACEMENT ANALYSIS

38. ENGINEERING ALALYSIS RESULTS

39. MANUFACTURE AND ASSEMBLY ANALYSIS

40. MATERIAL COST ESTIMATION

41. ASSEMBLY TIME ESTIMATION

42. TOTAL PART COST ESTIMATION

43. CONCLUSION

44. Thank You