HIT 400 PROJECT

BY
DEANS CHIMHUNDU
DESIGN & DEVELOPMENT OF A N
AUTOMATIC DISH WASHING MACHINE
 BACKGROUND OF THE PROBLEM

Serving hundreds of students at

universities
Human ergonomics
Efficiency of hand washing vs automation
Food safety
 PROBLEM STATEMENT

The current method used for dishwashing

is costly due to high water and detergent
usage and labor.
Some detergents have affected skin of
users and takes more time
 AIM

To design and develop a sustainable

automatic dish washing machine that
meets the needs of the cafeteria system.
 OBJECTIVES

To design and develop an automatic dish washing

machine that is cost effective, easy to manufacture
and find it application in canteens and restaurants
(cafeteria system)
To improve water usage by recycling water
To save time and power by automatic control.
To make the task of cleaning easier and more hygienic.
To come up with some new ideas concerning dish
washing
 JUSTIFICATION

Improve water usage

Low cost during operation
User friendly
More plates per minute
 SCOPE

ultra violet light sterilization system and

thermo- electric coolers
 EXPECTED OUTCOMES

Reduce detergent and water usage

Reduce labour costs
Increase in processing capacity
 LITERATURE REVIEW

Historical Background of dishwashers motor, spraying arms,

Types of dishwashers / classification of dishwashers
the pros and cons
Dishwasher parts; solenoid valves, drain and wash pumps, Switches, Nozzles
on relation Dishwasher machine.
Innovations in dishwashing technology
 TYPES OF DISHWASHERS

Undercounter Dish Single and Double Rack

Machines Door Type Dish Machines
 TYPES OF DISHWASHERS CONT.

Conveyor Type Dish

Machines Flight Type Dish Machines
 METHODOLOGY

Literature review
Questionnaires and interviews
Online research , journals, patents
Design methodology ; Hardware and
software implementation.
 RESEARCH METHODOLOGY FLOW

Problem Circuit design Fabrication of

Research & Literature
statemen Hardware program and
Interviews Review
t Design Hardware

Implementatio
Automated
Result Testing and n of program
Dishwashe
Analysis modification & installation
r
of parts
 SCORED DESIGN SPECS
Vent steam before user can open machine 9
Limit noise from machine to 75db 3
Enclose water while machine is in operation 3
Enclose moving parts while machine is in operation 3
Thermally insulate machine to 60 degrees Celsius limit to limit 9
S. temp
Provide mechanical and electrical emergency stops 3
Electrical units close to sinks should be watertight and 3
washable
Must have a maximum cleaning capacity of @ least 200 dishes/ 9
hour
Withstand 10, 000 cycles with only minor replacements or 3
repairs
Ensure materials used can withstand operating pressures 1
Drain line cannot be connected directly to sewer line 1
Detergent and sanitizing solution tank caps must be easily 1
accessible
Avoid use of chemicals requiring protective clothing 1
 CONCEPT SELECTION

Concept 1 Concept 2
 CONCEPT SCORING
Design UV Wash Better dish Sponges Bio- Inclined Thermoelectri UV, water
Sanitizati water rack for dish degradable conveyor, c cooling recovery,
concepts on system recovery drying plates Water thermoelectri
& reuse recovery, c
better rack cooling

Ext Temp < 60 3 3 3 5 4 3 4 4

degrees
Celsius
Energy <100 3 3 2 2 1 2 3 5
kWh per day.

Dishes cooled 1 1 1 4 5 1 3 3
< 56 deg
Celsius in 5
sec
Steam 3 3 3 5 5 5 4 5
enclosed in
operation &
properly
vented
Max cleaning 3 3 3 2 5 4 4 5
PROPOSED DESIGN