P11712: Cheesecake Water Dosing Automation

Select Product Concept(s)

Table of Contents

Step 1 - 2. Development and Concept Selection

Based on the Customer Needs and Engineering Specifications, the team has developed four different concept ideas to evaluate. The four concept names were given based on their process location:

1. Cat Eye Location

2. Conveyor Location

3. Belt Location

4. Oven Bed Location

Since each process have similar functions, a selection matrix was developed to select the best location where the system could be implemented to.

The Pugh Diagram tool was used to identify and rate each concept according to their location benefits. An ideal location would facilitate the input of water to the system design, output of water to the cheesecake pans, adequate time to complete the job.

Used the link below to access The Pugh Diagram

Pugh Diagram

Step 3. Rank the Concepts

Concept Ranking Table
Concept Score Rank
Cat Eye Location 46 1
Conveyor Location 26 2
Oven Bed Location 0 3
Belt Location 0 4

Step 4. Combine and Improve the Concepts

After reviewing the Pugh Diagram, a decision was made to use the Cat Eye Location concept. This concept would allow us to deliver a system capable to meet most of the Customer Specifications. Based on the fact that the four concepts previously mentioned have strong similarities, it was decided to combine them in order to design a system capable of pouring water to the sheet pans at the Cat Eye Location.

It was also decided that using a four hose dispense system is the most efficient concept.

Step 5. Select One or More Concepts

The Team decided to select concept 1 (Cat Eye Location)

Step 6. Reflect on the Results and the Process

The results of the Pugh diagram and the agreement of the group the design was based on a fixed system. The system was designed with a main control box that controlled two sensors. The first sensor would read when the first 4 pans had arrived signaling the control box to open the first valve filling the first 4 pans through fixed tubing. The timer that is set based on the flow rate and pressure will count down filling the pans to 2.5 quarts and then close the first valve. When the 8th pan arrives this will trigger the control box to open the second valve using the last 4 fixed tubes to fill the other pans. The timer here will also control how long it needs to be open to fill the pans to 2.5 quarts. After the valve closes depending on time remaining the sensor will then signal the release mechanism when the oven needs the next set of pans sending them through. The release mechanism will engage when the final pan passes the sensor point reengaging the mechanism and the process will repeat itself.

The reason a two sensor system was picked was to essentially over design the system in case the flow of 10 gallons per minute at 50 psi is not enough to fill all of the 8 pans at once. The reason why the conveyor at the cat eye position was chosen because of the controls already in place allowing for easy adaptation and evolution of the system. Piping without the pump was chosen because of the high flow rate and pressure.