ENGINEERING DESIGN

BMCD 2573

“PROGRESS PRESENTATION”
MODERN LEMANG
COOKER
 GROUP
MEMBERS

WAN AHMAD
FITRI BIN
JOHARI

INDERA SHARIFAH
KESUMA BIN SAFIA WAFA
MOHAMAD BINTI SYED
YUNUS ROSELY WAFFA

MOHD AUDI
MOHD AMIRUL
AIZAT BIN
BIN TIAHAT
MOHD ZIM
OBJECTIVES
TO APPLY ENGINEERING
SKILL

TO APPLY THE THEORY

TO DEVELOP THE SELF- THAT LEARNED IN THE
LEARNING PROCESS CLASS
AMONG THE STUDENTS

TO MAKE SURE
TO GIVE THE STUDENTS CAN BE ABLE
PRACTICAL TO DESIGN A NEW
EXPERIENCE TO PRODUCT
STUDENT
INTRODUCTION

COOKED IN A
TRADITIONAL HALLOW
MALAY FOOD BAMBOO

MAKE OF RICE AND

COCONUT MILK

LEMANG
DEFINE PROBLEMS

• TAKE TIME TO
TIME COOK.

• REQUIRE A BIG
SPACE DURING
SPACE COOKING
LEMANG

• NEED EXTRA
TRADITIONAL ENERGY TO
LEMANG COOKING
ENERG HANDLE
PROCESS
Y LEMANG
HOUSE OF QUALITY
FROM THE HOUSE OF QUALITY
SHOWN ABOVE WE KNOW THAT
THE HIGHEST PERCENTAGE IS
MACHINE DESIGN WHICH IS
26.7%. NEXT ARE TOUGHNESS OF
BODY MATERIAL WITH 21.8 %
FOLLOWED BY SHAPE OF
MACHINE, HEATER SYSTEM AND
HEAT SUPPLY. THE SMALLEST
PERCENTAGE WHICH IS THE
LESS IMPORTANCE
CHARACTERISTIC IS
DIMENSION OF STORAGE SPACE.
CONCEPTUAL DESIGN

METHOD 1 :
STEAM

DESIGN
PROJECT

METHOD 2 : METHOD 3 :
GRILL MICROWAVE
/ OVEN
 DESIGN 1
METHOD : STEAM
 DESIGN 2
METHOD : GRILL
 DESIGN 3
METHOD : MICRO WAVE / OVEN
FINAL DESIGN

MINIMIZE THE USE OF

TIME

SIMPLE COOKING
PROCESS SMALL SIZE

COOKING
EASY LEMANG NOT
DESIGN 1
OPERATION INFLUENCED
BY WEATHER
MECHANISM

HEATER WATER
WATER INLET
CONTROL OUTLET
• ADJUST THE • REMOVE THE • PUT IN THE
TEMPERATU WATER WATER
RE AFTER USE
THE
MACHINE
•MADE FROM STEEL
OUTSIDE AND ALUMINIUM
INSIDE FOR BETTER HEAT
TRANSFER
•HANDLE TO PULL UP THE
CASE FROM THE LEMANG
CYLINDER
•EASY TO CLEAN UP

•USE TO HEAT THE WATER

IN THE LEMANG STEAMER
CONCLUSION

WE HOPE OUR PROJECT CAN BE

ACCEPTED AND COMMERCIALIZE
MODERN LEMANG
COOKER