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Design Solutions for Sorbetes Production

The document discusses the problems with the existing manual process of mixing sorbetes. Small-scale vendors mix the ingredients by hand for around two hours, which is tiring and can cause body pain. The quality is also inconsistent because the mixer's energy levels vary. It then outlines the existing manual mixing process and calculates the labor, material, and losses costs. It finds that the proposed new design that can mix continuously for 8 hours without rest would help address these issues and reduce costs.

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Montzo Diana Baltonado
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6 views2 pages

Design Solutions for Sorbetes Production

The document discusses the problems with the existing manual process of mixing sorbetes. Small-scale vendors mix the ingredients by hand for around two hours, which is tiring and can cause body pain. The quality is also inconsistent because the mixer's energy levels vary. It then outlines the existing manual mixing process and calculates the labor, material, and losses costs. It finds that the proposed new design that can mix continuously for 8 hours without rest would help address these issues and reduce costs.

Uploaded by

Montzo Diana Baltonado
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Chapter II: Deciding Factors and Reasons for the Realization of the Design

2.1 Existing Problems and Situations to Originate the Design

Small-scale entrepreneurs or vendors of sorbetes who are also the one who makes

their product are mostly making it manually. It means that they have mixing tools but

the procedure of mixing is by using their hands. Though it can make the one who

mixes to be exercised, it is very tiring since the time allotted to fully oxidize the

Sorbetes through mixing to make it creamy in texture is almost two hours. This can

affect the posture of the person and causes severe body pain. These things are likely to

happen since this small-scale business is the way to financially sustain the family of

entrepreneurs doing it that the business should be done regularly.

The consistency of the quality of the sorbetes’ texture from time to time is

another concern since the amount of energy that the person who mixes cannot be

guaranteed every mixing operation. It is because muscle stress or strength drain will

occur in particular with how frequent the person is mixing sorbetes.

2.2 Nature and Operation of the Design

Preparation of Mixing the Placing the mixed


Ingredients (Cassava Ingredients Ingredients in an ice
Flour and Coco through cream sorbetes tube and
Milk) and Cooking Hot Water putting it to the karo to
Equipment cool it down overnight

Cooling the creamy Mixing the ingredients Preparation of all


mixture until ice cream manually by hand inside ingredients and the
texture is achieved the tube on karo manual mixer

The product is ready to distribute at any places


2.3 Costing of the Existing Operation System

A. Labor Cost:

Labor = For 8 hours duty = 305 Pesos/day

B. Material Cost:

Manual Mixer = 1000 pesos

C. Losses Cost:

Losses during labor rest per day = 2 Karo = 3600 Pesos/day

2.4 Remarks and Findings

Based from the costing and losses per day in manual mixing, the proposed design

should be commissioned immediately which can mix the cream and run for 8 hours

without rest and losses.

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