Diseño y construcción de una máquina orientada al sector restaurantero para la elaboración de fideos spaghetti No. 10.

Abstract

In this technological proposal, the adaptive design and construction for a restaurant sector-oriented machine for making spaghetti noodles No. 10 was carried out. A survey about the spaghetti requirements in restaurants was performed, an average weekly consumption of 7,3 kg was obtained. A study on the state-of-the-art of fresh pasta machines found that producers design them according to the noodle type and production capacity. Actually, in Ecuador, these machines are not being manufactured; to make it, would have positive effects in the change of the productive matrix, and strengthening food sovereignty. This justifies the need to design and construct a machine with a production of 4 kg / h (61 cc / min). Applying the Concurrent Design and the Quality Function Deployment (QFD), an optimal construction alternative was chosen. Then the constituent elements were designed and/or constructed, applying the theories of Statics, Fluid Mechanics, Machine Design and Industrial Automation; the most important parts were tested with Solidworks software. The flow process diagram was developed for constructing the machine; two days were required to assemble it. After finishing the construction, three tests were performed: power vs. load, a quadratic relationship with R² = 1, was obtained; mixing time vs. kneaded mass, a logarithmic relationship with R² = 1, was obtained. The generated flow was 150 cc/min; it exceeds the requirement. In addition, the technical parameters with higher incidence of the QFD were met 100%. In conclusion, the machine exceeds production requirements and meets the sanitary standards for food applications. It is suggested to apply the recommended maintenance plan to extend the service life of the machine.