WRAPPER MAKER and WRAPPING MACHINE FOR EMPANADA

A Project Study Presented to the Faculty of

Mechanical Engineering Department

College of Engineering

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

Manila

In partial Fulfillment of the Course Requirements for the Degree

Bachelor of Science in Mechanical Engineering

Alminaza, Renalyn B.

Biron, Lea G.

Canale, Melanio B. Jr.

Domingo, Mariannel L.

Sapungan, Melton F. Jr.

March 2017
 APPROVAL SHEET

The project study entitled, WRAPPER MAKER and WRAPPING MACHINE

FOR EMPANADA, prepared and submitted by RENALYN B. ALMINAZA, LEA G.

BIRON, MELANIO B. CANALE JR., MARIANNEL L. DOMINGO and MELTON

F. SAPUNGAN JR. In partial fulfillment of the requirements for the degree

BACHELOR OF SCIENCE IN MECHANICAL ENGINEERING is hereby

approved and accepted.

Approved:

ENGR. ROAN N. MAMBA

Project Adviser

PROF. ELEXIS EDMOND D. Member

LAUZON ENGR. MANUEL L. EUROPEO

Member Member

ENGR. FLORENCIO G. BALANAY ENGR. JORGE B. YASAY

Jr. Chairman/Technical Adviser

Accepted in partial fulfillment of the requirements for the degree BACHELOR

OF SCIENCE IN MECHANICAL ENGINEERING.

ii
ENGR. FLORENCIO G. BALANAY Jr. ENGR. BENEDICTO N.

Department Head FORTALEZA

Dean, College of Engineering

DEDICATION

This humble accomplishment is whole heartedly dedicated to:

Almighty God

Our Families

Our Professors

Our Relatives

Our Friends

And to all the individuals who supported us in the realization of this undertaking.

iii
 ACKNOWLEDGEMENT

It is a pleasure to acknowledge those who helped for the completion of our project

study.

First and foremost, we, the proponents are giving the Glory to our Almighty God,

the Father, who has given us the knowledge, blessings, wisdom and strength. Without

Him, we couldn’t achieve anything.

We would like to thank our parents who is always there to help and support us,

financially and morally, for their understanding and undivided attention they give, are

greatly appreciated. Also we would like thank Aldwin Ariel N. Saunders, Bernard Donn

Mendiola, Rainier Mercader and Edgar Co Tengki for the help and support they gave us

to make our project great and working.

To our adviser, Engr. Roan N. Mamba, for sharing his time, idea and knowledge

for the development of our project.

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 To Engr. Jorge B. Yasay, Prof. Elexis Edmond D. Lauzon, Engr. Manuel L.

Europeo, and Engr. Florencio G. Balanay Jr., who serves as our panel and for giving their

constructive criticism towards our project.

To the whole faculty of the Mechanical Engineering Department and the Dean of

the College of Engineering for giving us the opportunity to apply what we learned from

during years of our study.

To our BSME classmates and friends, for their suggestions, ideas and

encouragements especially in tough times.

To God be all the glory!

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 ABSTRACT

The project study aims to design and fabricate a Wrapper Maker and Wrapping

Machine for Empanada that easily wraps empanadas better than the typical manual

operation of wrapping them. This was proposed due to being laborious and time

consuming of preparing the empanada. The machine incorporated different processes

such as the dough flattening, cutting and wrapping of the empanadas.

Design concepts are made from sketches and was finalized using the SolidWorks

software. The design is based on previous ideas and concept found from the internet and

also with the help of the principles of Machine Elements and Mechanisms. The design

stage comprised series of experiments. As the design effectively performs the objective

of the study, fabrication stage is the next stride and then several tests and trials of the

prototype were conducted to establish the capabilities and limitations of the prototype.

Results of the tests and evaluation concluded that the machine satisfies the

objectives of the project study that was laid. The machine can successfully make 24-30

empanadas per 8-10 minutes of operation. The machine also capable of producing

empanadas for either baking or frying dough provided that it is well mixed and does not

have a sticky and moist texture.

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 Table of Contents

Title Page i

Approval Sheet ii

Dedication iii

Acknowledgements iv

Abstract vi

Table of Contents vii

List of Tables xii

List of Figures xiii

Chapter 1 PROBLEM AND ITS BACKGROUND

Introduction 1 Background of Study 2

Objectives of the Study 3 Scope and Limitations 3

Significance of the Study 4 Conceptual Framework

4 Definition of Terms 6

Chapter 2 REVIEW OF RELATED LITERATURE

vii
 Conceptual Literature 8 History of Empanadas8

Empanadas in other Countries 9

Argentina 9

Belize 11

Cape Verde 11

India 11

Marianas Island (Spain) 12

Mallorca 12

Sicily (Italy) 13

Philippines 14

Related Literature 15 Empanada Making Recipe 15

Existing Egg Empanada Wrapping 17 Original Personal Pie

Maker 17 Little Pie Maker 18 ANKO’s HLT-700 and HLT-

700XL 19 ANKO’s HLT-660B 20 AFP601-TM - Pierogi &

Empanada 21

Chapter 3 METHODOLOGY

Research Project Design 23 Project Development 23 Data

Gathering and Conceptualization 24

Problem and Requirements 25 Determination of the Problem25

Determination of the mechanism to be used 25 Preliminary Research

26 Preliminary Design of the Machine 27

Design Phase 28

Fabrication 28 Testing and Evaluation 28

viii
 Operation and Testing Procedure 29

Operation Procedure 29

Testing Procedure 30

Evaluation Procedures 30

Evaluation Criteria 31

Final Modification 31

Chapter 4 RESULTS AND DISCUSSIONS

Technical Description of the Project 32

Results of Preliminary Research 33

Results of Preliminary Design 34

Final Design 34

Technical Structure of the Project 35

Cost of Materials and Specifications 40

Project Capabilities and Limitations 40

Project Testing and Evaluation 41

Experiments 41

Chapter 5 SUMMARY OF FINDINGS, CONCLUSIONS AND

RECOMMENDATIONS

Summary of Findings 48

Conclusions 49

Recommendations 50

ix
References 51

Appendices

Appendix A: Cost of Materials and Specifications 53

Appendix B: Documentation 54

Researcher’s Profile 55

LIST OF TABLES

Table Description Page

4.5.1 Data Gathered for a Newly Made Dough for Recipe 1 42
4.5.2 Data Gathered for a Preserved Dough for Recipe 1 42
4.5.3 Data Gathered for a Newly Made Dough for Recipe 2 43
4.5.4 Data Gathered for a Preserved Dough for Recipe 2 44
4.5.5 Data Gathered for a Newly Made Dough for Recipe 3 45
4.5.6 Data Gathered for a Preserved Dough for Recipe 3 45
4.5.7 Data Gathered for a Newly Made Dough for Recipe 4 46
4.5.8 Data Gathered for a Preserved Dough for Recipe 4 47

x
 LIST OF FIGURES

Figure Description Page

1.0 Conceptual Framework 5
2.0 Argentine version of fatayer 10
2.1 Panades in Belize 11
2.2 Mpanatigghi 13
2.3 Ilocano Empanada 14
2.4 Empanada Making 16
2.5 Original Personal Pie Maker 18
2.6 Little Pie Maker from Cottage Craft Works 18
2.7 ANKO’s HLT-700 20
2.8 ANKO’S HLT-700XL 20
2.9 ANKO HLT-660B 21
2.10 AFP601-TM - Perogi & Empanada Machine 22
3.0 Flow Diagram of Project Development 24
3.1 Preliminary Design of the Machine 27
4.0 The Wrapper Maker and Wrapping Machine for Empanada 33

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4.1 Final Design of the Project 35
4.2 Frame 36
4.3 Rollers 36
4.4 Cutter 37
4.5 Empanada Sealer 37
4.6 Conveyor Belt 38
4.7 Motor 38
4.8 Speed Reducer 39
4.9 Scrapper 39
4.10 Gears 40

xii
 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

This chapter includes the background of the study, its conceptual framework,

objectives, scope, and limitations and significance of the study.

1.0 Introduction

One of the basic needs essential to life is food. Prior to that, people nowadays

tend to take a liking in eating snacks most of the time. As to Filipinos, they like going to

fancy places, such as restaurants, cafes, and fast food chains. Besides of the convenience

brought by these establishments, most Filipinos like food prepared at home. Most of them

also like snacks prepared during meriendas and break time. One of the favored delicacies

of the Filipinos nowadays are empanadas.

Empanada is referred to a type of stuffed bread or pastry, also known by the

Portuguese as “pastel” and by the Italians “calzone. With that, assorted fillings of

empanadas were made. Common flavors of empanadas loved by Filipinos are chicken,

tuna, pork, beef and ham with cheese. Empanadas can be eaten for breakfast, lunch and

dinner. They can be served as appetizers or snacks, but they can also easily make a full

and satisfying meal. When you think about it, many cultures and countries around the

world have some version of a pastry or dough stuffed with sweet or savory fillings:

dumplings, pierogi, samosas, hand pies, turnovers, British or Cornish pasties, Brazilian

pastel, Cuban pastelitos, bolani, pastechis, empanadilla, etc. Empanadas are usually made

with savory fillings, but sweet ones are also great for dessert or to accompany that

1
afternoon coffee or tea. They can be served alone or with dipping sauces. Argentinean

chimichurri sauce is one of the most popular empanada dipping sauces.

Empanada has been part of our culture for a long time. It is one of the food

adapted by the Filipinos from Spain. These empanadas can be baked or fried. It can be

served as snacks/appetizers with a dipping sauce and even a dessert if it is filled with

fruits. Empanadas can be a good source of business since it can also be served as a

substitute for rice and viand.

1.1 Background of the Study

Nowadays, most of the operations in a small-scale food business, like food stalls,

for instance, are done manually. This is due to the limited space provided for the worker,

thus restricting the use of a huge food processing equipment. Hence, producing

empanadas manually consumes a lot of time and effort.

The wrapping part is the most time-consuming procedure. Therefore, in order to

help entrepreneurs in selling and making large number of empanada, the researchers

decided to device a Wrapper Maker and Wrapping Machine for Empanada which is

designed to flatten and cut the dough, as well as to cut wrap the empanada to its desired

shape and size.

2
1.2 Objectives of the Study

This study aims to develop a Wrapper Maker and Wrapping Machine for

Empanada. Specifically, the study seeks to:

1. Design and fabricate a Wrapper Maker and Wrapping Machine for

Empanada that:

a) Automatically form/cut empanada wrapper and wrap the fillings

b) Lessens time and effort in wrapping empanadas.

c) Simultaneously produce two wrapped empanadas with different

flavor.

d) Enable to wrap an empanada that is suitable for frying and baking.

e) Produces 20-30 pieces of empanada per 8-10 minutes.

2. Evaluate the acceptability of Wrapper Maker and Wrapping Machine for

Empanada in terms of its: Functionality, Time Efficiency, Safety,

Sanitation, and Cost- effectiveness.

1.2 Scope and Limitations

This project does not include the baking or frying of empanada because the only

focus is to produce the wrapper and the automatic operations are limited to flattening,

cutting and wrapping the empanada. The manual operator includes the recycling (put

back) of the excess or broken wrapper and the stuffing of fillings.

3
1.3 Significance of the Study

The main purpose of this study is to fabricate Wrapper Maker and Wrapping

Machine for Empanada that will conveniently shape and cut and wrap empanadas of

different fillings suited for small to medium scale businesses. In this way, human effort

will be lessened. Additionally, the use of this machine will prevent dough residue as they

will be brought back into the machine for secondhand cutting.

Entrepreneurs would benefit from this Wrapper Maker and Wrapping Machine for

Empanada with its capability of producing raw empanadas in bulk with time-efficiency.

The project is intended for small scale business like bakeshops and other establishments

that primarily sell empanada that requires large number in producing their products.

1.4 Conceptual Framework

The figure below depicts the research paradigm for the Wrapper maker and

Wrapping Machine for Empanada;

Figure 1 depicts the paradigm of the development process and evaluation of the

Wrapper Maker and Wrapping Machine for Empanada.

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 INPUT PROCESS OUTPUT
Knowledge Requirements
* Automation Principles
* Food Sanitation
Software Requirements
* AutoCAD 1. Planning/Designing
* SolidWorks 2. Fabrication
Hardware Requirements 3. Assembly
* Locally available food- 4. Operation and Testing Wrapper
grade materials 5. Revision/Modification Maker and
Tools and Equipment 6. Evaluation
* Lathe Machines * Functionality Wrapping
* Milling Machine * Efficiency Machine for
* Electric Drills * Safety
* Power Tools, etc * Sanitation
Empanada
* Cost-effectiveness
* Aid for production

Fig 1.0 Conceptual Framework

Process variables involves planning and designing of the project, the fabrication

as well as the assembling of the parts, the operation and testing, the revision/modification

of the project and the evaluation process in line to its functionality, efficiency, safety,

sanitation and cost effectiveness.

All these variables finish and complete Wrapper Maker and Wrapping Machine

for Empanada.

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1.5 Definition of Terms

Conveyor – A belt conveyor system is one of many types of conveyor systems. It is

consisting of two or more pulleys with an endless loop of carrying medium

—the conveyor belt—that rotates about them. In this project, the conveyor

is used in transferring the dough from the roller where it is flattened and cut

into small circle size and from putting the fillings inside the dough.

Dough – A mixture that consists essentially of flour or meal and a liquid and is

stiff enough to knead or roll. In this project, the dough is already

made before it is flattened at the roller and filled with meat before it

is being fold and cut.

Efficiency - it is state of working productively with minimum wasted effort or expense.

In the project or study, efficiency is measured on amount of the time on

operating the machine. Efficiency also refers to the cost-effectiveness of

the machine compared to cost of wrapping empanada conventionally.

Empanada - The name comes from the verb empanar, meaning to wrap or coat in bread.

This food is made by folding a dough or bread patty around the stuffing.

The stuffing used in this project is consist of meats, vegetables, or even

fruits.

Roller - is a cylindrical food preparation utensil used to shape and flatten dough. In

this project, flattening and cutting the dough into small circle size is

included in one process.

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Wrapping – way of putting the fillings such as vegetables, meat, beef and fruit in the

dough then cutting it with shapes.

Shaper - a machine that folds and cut the dough to its desired shape.

Motor - is an electrical machine that converts electrical energy into mechanical

energy.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE AND PARALLEL STUDIES

Presented in this chapter are the readings and articles which lead to the

conceptualization of the Wrapper Maker and Wrapping Machine for Empanada. It

includes discussion of some existing pie machine and basic information about the main

components of the prototype. All these were taken into careful consideration for the

design and development of the project.

2.0 Conceptual Literature

2.0.1 History of Empanadas

The concept of wrapping the meat in a dough before cooking is inherent by the

Filipinos from the other country. This food is called Empanada. The name comes from

the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a

dough or bread patty around the stuffing. The stuffing can consist of a variety of meats,

vegetables, or even fruits.

Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared

in Medieval Iberia during the time of the Moorish invasions. A cookbook published in

Catalan in 1520 mentions empanadas filled with seafood among its recipes of Catalan,

8
Italian, French, and Arabian food. It is believed that empanadas and the very similar

calzones are both derived from the Arabic meat-filled pies, samosas.

In Galicia and Portugal, an empanada is prepared similarly to a large pie which is

cut in pieces, making it a portable and hearty meal for working people. The filling of a

Galician and Portuguese empanada usually includes tuna, sardines or chorizo, but can

contain codfish or pork loin. The meat or fish is commonly in a tomato, garlic and onion

sauce inside the bread or pastry casing. Due to the large number of Galician immigrants

in Latin America, the empanada gallega has also become popular in that region. The dish

was carried to Latin America and the Philippines by Spanish colonists, where they remain

very popular to this day.

2.0.2 Empanadas on other Countries

Argentina

Argentine empanadas are often served during parties and festivals as a starter or

main course. Shops specialize in freshly made empanadas, with many flavors and fillings.

The dough is made with wheat flour and beef drippings for the fillings which

differs from province to province. Some places use chicken, and some places beef (cubed

or ground depending on the region) spiced with cumin and paprika. Some other fillings

are onion, boiled egg, olives, or raisins. Empanadas can be baked (Salta-style) or fried

(Tucuman-style). It also can contain ham, fish, humita (sweetcorn with white sauce),

9
or spinach; a fruit filling is used to create a dessert empanada. For the interior regions,

they can be spiced with peppers.

In those places (usually take-out shops) where several types are served,

a repulgue, or pattern, is added to the pastry fold to distinguish the varieties (although it

is more common nowadays to burn a letter – an abbreviated indication of the filling – into

the dough). In larger cities, empanadas are eaten more as take-away food, sourced from

restaurants specializing in this dish. They usually carry dozens of different varieties,

which is not the case in Northern provinces, where empanadas are usually made at home,

with more traditional recipes.

During Lent and Easter, empanadas de Cuaresma fillings with fish (usually

dogfish or tuna) are popular. Also popular are the so-called "Arabian" empanadas

(empanadas árabes or fatay), filled with beef, tomato, onion, and lemon juice, similar to

the fatayer made in the Levant.

Fig. 2.0 Argentine version of fatayer

(https://en.m.wikipedia.org/wiki/Empanada)

10
Belize

In Belize, empanadas are known as panades. They are made with masa (corn

dough) and typically stuffed with fish, chicken, or beans. They are usually deep fried and

served with a cabbage or salsa topping. Panades are frequently sold as street food.

Fig. 2.1 Panades in

Belize

(https://en.m.wikipedia.org/wiki/Empanada)

Cape Verde

Cape Verde cuisine features the pastel, as well. Cape Verdean pastéis are often

filled with spicy tuna fish. One particular variety, the pastel com o diabo dentro (literally:

Pastel with the devil within), is particularly spicy, and is made with a dough made from

sweet potatoes and cornmeal.

India

In Indian cuisine, there are many varieties of empanadas—mostly with sweet

fillings. In North India (Uttar Pradesh, Madhya Pradesh and Rajasthan), they are

11
called gujias. Gujias are sweet and are made typically at festival time—especially Holi.

They are made with a filling of dry fruits, khoya, etc. In South India they are called

Karjikayi or Kajjikaya (Telugu).

In Tamilnadu and Puducherry/Pondicherry they are called somasam or Somas

they are usually stuffed with dry filling made of coconut, roasted bengal gram (pottu

kadalai)or rava, cashew nuts and sugar. Somasam is one of the main diwali sweet.

Somasam recipe. The fillings are usually dry so that the sweet can be stored for weeks.

In Maharashtra they are made during the Ganapati festival and also for Diwali—

they are called Karanjis. In Gujarat they are called Ghugra.

Catholics make two variants: one for Christmas with a coconut, jaggery and dry

fruit filling called Neories/ Nevries, and patties (pattisam) made all year round with beef

and/or certain vegetables.

Marianas Island

The Chamorro people of Guam and Saipan make an empanada filled with ground,

toasted rice, red chili, black pepper, garlic, and annatto. The pastry is made from masa

harina and is deep fried.

Mallorca (Spain)

In the Balearic Islands there are panades (Mallorca) and formatjades (Menorca),

filled usually with meat or vegetables, or the two things at once. When formatjades are

filled with cheese are called 'flaons'. In Mallorca are made cocarrois stuffed with chard,

12
cauliflower, spinach, almonds, raisins, pine nuts or onion. A smaller version is also made.

It consists of a small round wafer folded in half, with sweet fillings or salted, fried or

baked. In the sixteenth century, like those made with the bread dough, they were called

"English empanadas".

Sicily (Italy)

The 'Mpanatigghi are stuffed, consisting of halfmoon-shaped panzarotti filled

with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef.

These are typical of Modica, in the province of Ragusa, Sicily. They are also known

asimpanatiglie or dolce di carne ("pastry of meat").

They were probably introduced by the Spaniards during their rule in Sicily which

took place in the sixteenth century; this is suggested from the etymology of the name

which comes from the Spanish "empanadas or empadillas" (empanada), as well as from

the somewhat unusual combination of meat and chocolate, which occurs several times in

the Spanish culinary. In past centuries for the preparation of 'mpanatigghi game meat was

used but today beef is used.

Fig. 2.2 Mpanatigghi (See

Reference)

13
 (https://en.m.wikipedia.org/wiki/Empanada)

Philippines

Filipino empanadas usually contain ground beef, pork or chicken, potatoes,

chopped onions, and raisins (somewhat similar to the Cuban picadillo) in a somewhat

sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried

type.

Another traditional Filipino empanada which is currently experiencing a revival is

the empanada de calisquis, which has a very flaky, crust somewhat similar to flaky

pastry, but has a crunchier mouth-feel due to it being deep-fried. Calisquis (kaliskis)

translates to (fish) scales, as the flakes of the crust resemble scales coming off.

Empanadas in the northern part of the Ilocos are different. These usually have

savory fillings of green papaya, mung beans, and sometimes chopped

Ilocano sausage (chorizo) and egg yolk. Rather than the soft, sweet dough favored in the

Tagalog region, the dough used to enclose the filling is thin and crisp, mostly because

Ilocano empanadas use rice flour colored orange with achuete(annatto), and is deep-

fried rather than baked.

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 Fig. 2.3 Ilocano Empanada

(https://en.m.wikipedia.org/wiki/Empanada)

2.1 Related Literature

2.1.1 Empanada Making Recipe

HOW TO MAKE A PORK EMPANADA?

INGREDIENTS

Filling:

 1 tbsp olive oil

 1 l½ onion, finely chopped
 2 cloves garlic, finely chopped
 1 lb lean ground pork
 1 tbsp soy sauce
 ¼ cup of diced carrot
 ½ cup of diced potato
 ½ cup frozen green pea
 2 tbsp oyster sauce
 ¼ cup raisins
 Sea salt and freshly ground pepper to taste
 3 hardboiled eggs, peeled and sliced

Dough:

 1½ cups all-purpose flour

 2 tbsp sugar
 ¼ tsp baking powder
 ¼ tsp salt
 ½ cup cold butter, cut into cubes
 2 tbsp cold water
 1 egg, beaten

15
INSTRUCTIONS
1. In a skillet, heat oil over medium heat. Add onion and garlic and sauté for 2
minutes or until onion has browned and softened.

2. Add ground pork and sauté for 2-3 minutes or until meat is no longer pink.
3. Stir in soy sauce, carrot, potato and frozen green peas. Cover and cook for 5
minutes or until vegetables are cooked.

4. Add oyster sauce and raisins; mix thoroughly. Season with salt and pepper to
taste. Set aside and cool completely.

5. To make the dough, combine flour, sugar, baking powder and salt in a medium
bowl. Add the butter cubes. Using a fork, break up the butter into the flour
mixture until it is fully incorporated. Add the water and egg; mix until soft dough
is formed.

6. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

7. Take heaping tablespoonful of dough and form into balls. On a floured surface
and using a rolling pin, flatten the dough balls into desired thickness.

8. Place about a tablespoon of the filling in the center of the dough. Top with a slice
of hardboiled egg. Wet the edge of one side of dough with water and then fold
over to form a half moon shape.

9. Seal the edge by folding and pressing them on top of each other. Continue with
the rest of the dough and filling.

10. Place the empanadas on the prepared pan. Generously brush top and sides of
empanadas with egg wash (whisk 1 egg with 1 tbsp cold water) and bake for
about 20-25 minutes or until lightly browned.

11. Serve and enjoy!

For the reference of the recipe see Reference A8.

2.1.2 Existing Egg Empanada Wrapping

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 The conventional way of making empanada were done by wrapping the meat

around the dough by using hands and shaped only with the used of any circular kitchen

like a small bowl.

Fig. 2.4 Empanada Making

(http://www.ebay.com/bhp/empanada-maker)

Later on, in order to create an empanada with creative design, some invented this

empanada shaper to form decoration around the end of the stuffing in easiest way.

2.1.3 Original Personal Pie Maker

The Original Personal Pie Maker includes non-stick baking plates with built-in

pie cutter to ensure pies are perfectly shaped. Bakes delicious fresh from the oven pies in

10 minutes or less. Easily create four individual-sized pies. It requires human effort in

order to rotate the machine’s shaper and cutter.

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 Fig. 2.5 Original Personal Pie Maker

(http://www.ebay.com/bhp/empanada-maker)

2.1.4 Little Pie Maker

The Little Pie Maker from Cottage Craft Works speaks many different languages.

Whether you’re making empanadas, calzones, fried pies, or other traditional meat and

fruit pies, this little hand crank machine will help you make them faster and more

uniform. This economical commercial grade pie machine makes quick uniform folded

pies up to 200 per hour. The machine folds, crimps, trims, and seals all types of turnover

and pastry products for frying or baking. Your only limitation will be how fast that you

can make the dough.

Fig. 2.6 Little Pie Maker from Cottage Craft Works

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(http://www.cottagecraftworks.com/pie-maker-fruit-dough-pie-crust-turnover-machine)

2.1.5 ANKO’s HLT-700 and HLT-700XL

ANKO’s HLT-700 and HLT-700XL Multipurpose Filling and Forming Machine

highly recommended for central kitchens and food factories for producing empanadas in

large quantities without sacrificing the quality. HLT-700 is well equipped to produce

regular sized empanadas, and can be made into different shapes with various fillings such

as meats, potatoes and/or diced fruits. The stuffing hopper has the maximum capacity of

20L and the unique water-cooling system can prevent heat from degrading the quality of

the dough. And based on the size and shape of the product, the productivity of this model

type can reach 4,500pcs/hr.

And HLT-700XL model is specially designed for producing larger sized

empanadas that weighs up to 200g/pc, also featuring the 35L hopper and its ability to

work with larger filling chunks, size up to 0.8x3cm pieces of shrimp and 0.8x0.8cm

meats, and the machine can also adept various dough types and viscosity. Both machines

can be also used for producing an array of different ethnic stuffed pastries or dumplings,

such as samosas, hargao and more

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 Fig. 2.7 ANKO’s HLT-700

(http://www.anko.com.tw/en/product/Multipurpose-Filling-Forming-Machine/hlt-700.html)

Fig. 2.8 ANKO’S HLT-700XL

(http://www.anko.com.tw/en/product/multipurpose-filling-forming-machine/hlt-700xl.html)

2.1.6 ANKO HLT-600B

Multipurpose filling & forming machine has been approved by many clients. Just

change the forming mold, hlt-660b can produce various foods such as dumpling, fry

20
dumpling, samosa, hargao, ravioli, etc. With hlt-660b, any food maker can transform

business to automatic production with no trouble. The multipurpose filling & forming

machine is helpful to increase productivity, uniform food specification as well as

decrease labor cost and ingredient waste.

Fig. 2.9 ANKO HLT-660B

(http://www.anko.com.tw/en/product/multipurpose-filling-forming-machine/hlt-660b.html)

2.1.7 AFP601-TM – PEROGI & EMPANADA MACHINE

21
 Built with standard US drive components, this machine can turn out a perfect

meat or vegetarian filled pie every time. Handles virtually all types and consistencies of

doughs and fillings. Excellent for making Perogi, Pelmeni, Empanadas, Vareniki,

Samosa, Chinese Dumplings, Crab Rangoons, Kreplach, Agnolotti, and Ravioli.

Interchangeable custom dies available for an infinite amount of product sizes and shapes.

High speed indexed pulse intermittent filling system with electronic brake for

precise weight and portion of filling deposited. Automatic scrap removal system. Fully

castered stand for easy maneuverability. Optional variable speed drive. USDA models

available.

Fig. 2.10 AFP601-TM - Perogi &

Empanada Machine

(https://pastabiz.com/afp601-tm-perogi-empanada-machine.html)

22
 CHAPTER 3

METHODOLOGY

This chapter presents the methodology used in the project and development. It

involves the project design, the project development, operation and testing procedure,

instruments and techniques used and evaluation criteria.

3.1 RESEARCH/PROJECT DESIGN

The adaptation of Wrapper Maker and Wrapping Machine for Empanada is an

output of development research and prototyping. It involves different information from

existing designs that are revised, modified and incorporated to the study for it to become

more efficient.

The development research refers to the modification of more advanced and

convenient way of redesigning of the existing study by employing ideas, designs,

concepts and theories. Consequently, prototyping is done to unleash the effectiveness and

efficiency of the said project by producing the actual machine from ideas gathered.

3.2 PROJECT DEVELOPMENT

The development of the Wrapper Maker and Wrapping Machine for Empanada

undergoes several stages including the following:

23
 Data Gathering and
Conceptualization

Problems and Requirements

Preliminary Research and Design

Design Phase

Fabrication

Testing and Evaluation

NO
YES

Final Modification

Fig. 3.0 Flow Diagram of Project Development

3.2.1 Data Gathering and Conceptualization

This stage includes data gathering, analysis and conceptualization of information

on how the design is to be made. The researchers were able to do some brain-storming

about what design is appropriate for the study. Also with the aid of the internet and some

other sources relating to the study the group was able to conceptualize the outcome of the

design being proposed. The data gathered were used as references and information for the

study. This stage was able to lead into the development of the study.

24
3.2.2 Problem and Requirements

The following activities were done to find out the problem and requirements of

this study:

3.2.2.1 Determination of the Problem

The wrapping of empanadas in a small-scale business usually relies on manual

labor by using the hands of the worker, literally. Also, due to some factors such as,

having tedious work in wrapping empanadas, unsanitary way of preparation, and

repetitive working ways, these makes unsatisfying measures when it comes to safety,

convenience and efficiency in making empanadas. Therefore, the major concern of this

project is about modifying the existing making process to become convenient and also

efficient.

3.2.2.2 Determination of the mechanism to be used

After knowing the problem and from all the information and concepts gathered,

consideration and determination of the mechanism to be used is the next stage. The

project’s mechanism consists of different components necessarily designed to the study.

The proponents considered the working principles regarding the manual operation of

wrapping empanadas.

The Wrapper Maker and Wrapping Machine for empanadas, needs mechanism

suitable for flattening, cutting and wrapping of the empanadas. With the information

gathered, the proponents decided to use rollers and a cutter for the flattening and cutting

process for the dough. For the wrapping of the empanada, mechanisms that was found in

25
the internet were considered. For the motion of the machine, it is considered to use

transmission parts such as, gears, timing belt, and chain. In order to make the machine

move, a suitable power of a motor and a speed controller were considered.

3.3 Preliminary Research

In deciding for which design or concept is applicable in the study, the manual

way of wrapping empanadas where considered. The researchers’ ideas and concept were

discussed thoroughly for what design will be applicable in the study that will make it

effective and also efficient.

The proponents used the Internet, and the library to acquire information and

other related studies to the Wrapper Maker and Wrapping Machine for Empanada in

order to form an idea on how to construct the machine. Using the technical knowledge

gathered from machine design, and other engineering concepts and principles, the

researchers constructed a design and identified the different parts of the machine. The

parts, its dimensions and specifications are also determined through this knowledge and

with the help of the collected data. The calculation of the values and variables needed for

the proper design and framing supports of the mechanism is also determined.

3.4 Preliminary Design of the Machine

The group only aimed to design the machine that will make it possible to include

the necessary process such as dough flattening, cutting, and empanada wrapping, into one

26
machine. Hence, with the use of proper technology, the initial conceptual design of the

machine features design principles and elements based on the conventional way of

wrapping empanadas. Based on the concepts and information gathered, the group

intended to design a machine that will be suitable for safety, convenience and efficiency

of wrapping empanadas. A properly knead dough will be placed into the rollers. After the

dough filled the entire roller the cutter will be engaged to cut the dough and will travel by

means of a conveyor belt. A built in container will contain the fillings of the empanada

that will be dropped by using a lever into the cut dough that will be place in the sealer.

The sealer will then seal the dough with fillings to produce the empanada.

Fig 3.1 Preliminary Design of the Machine

3.5 Design Phase

To conceptualize the machine, sketches have been made alongside observation of

different making processes through the use of the internet. Initial design was secured, but

altered over and over again when ‘supposed’ problems came up. Computations based on

materials to be used were also formulated to acquire rated power of motor to be used. The

materials will be selected based on how appropriate they will be for food processing, as

well as the price relative to quality. The initial design is illustrated via the software

SolidWorks.

3.7 Fabrication

27
 After final decision-making and discussions amongst group members and with

the adviser, the group decided to have a company that will fabricate the project,

depending on what needs to happen with each part. Some recommendations from the

fabricators were considered and incorporated to the machine, and other minimal

adjustments were overlooked and deemed appropriate.

3.8 Testing and Evaluation

Several tests were conducted to assess the technical aspects and functionality of

the machine. The Empanada Wrapping Machine underwent a series of testing procedures

to achieve the desired effectiveness within set limitations and boundaries.

3.9 Operation and Testing Procedures

3.9.1 Operation Procedures

1. Set the desired thickness by adjusting the screw.

2. Make sure that the gears are properly meshed and the cutter is connected from the

system.

3. Place the gear cover to avoid any accident and prevent damage in the moving

parts.

4. Turn on the machine and load the rollers with dough

5. Place the scrapers in its position between the cut dough.

6. Remove the excess or damaged dough that was cut by the cutter. Place the excess

dough back into the rollers for secondary cutting. Make sure the excess dough

28
 was placed directly in between the marker to make sure the dough would be

flattened directly into the cutter.

7. Deposit the cut dough properly in a container.

8. Place the dough properly into the sealer.

9. Add the empanada filling into the dough. Both dough should have different

fillings to be stuffed into the dough.

10. Seal the empanada by manually pulling the lever by 1 rotation. For excess dough

made by the sealer place it once more back into the roller for cutting.

11. Place the newly sealed empanada into a container.

3.9.2 Testing Procedures

1. Operate the machine. Test whether or not the dough can be cut properly into the

desired shape. Is there a damaged dough while testing? How many dough was cut

perfectly by the cutter? How many were damaged?

2. Test whether the machine can properly seal the empanada. Are there empanadas

that was not sealed properly? How many were sealed perfectly? How many were

acceptable sealed by the empanada sealer.

3. Determine how many empanadas were made depending on the type of dough

being used. How many seconds or minutes were the empanadas made per kilo of

dough being loaded?

29
3.10 Evaluation Procedures

The evaluation procedure includes the rate of the production whether it is

practically applicable in wrapping empanadas using the machine compared to manually

way of wrapping empanadas. Additionally, it involves the effectivity and accuracy of the

machine with respect to the cutting of dough and wrapping of the empanada.

3.11 Evaluation Criteria

The following criteria were considered for the basis of evaluating the

machine;

 Rate of production—the wrapped empanadas per operation of the machine

 No. of cut dough—amount of perfectly cut dough made by the machine

 Quality of the dough sheets—size and shape of dough after cutting

 Quality of the wrapped empanadas—the way the empanadas are sealed

 No. of empanadas made—the number of empanadas produced per operation.

 Safety—the condition of being free from harm when machine is being

operated

3.12 Final Modification

Modification of the study is necessary to develop and enhance the efficiency of

the machine. Testing and evaluation procedure helps to determine the elements of the

machine’s failure to make adjustments and revision on the current design to produce an

30
efficient performance. In this phase, final adjustments were made to achieve the final

design requirements prior to the result of tests conducted in the machine.

CHAPTER 4

RESULTS AND FINDINGS

This chapter presents the technical description of the project, the results of

the testing and experiments, as well as the material costing for all the machine part

specifications. It also discusses the machine capabilities, limitations, testing and

evaluation.

31
4.0 TECHNICAL DESCRIPTION OF THE PROJECT

The Wrapper Maker and Wrapping Machine for Empanada is designed for the

convenience of people making empanada efficiently and lessens the time consumed. The

machine mainly focuses only in wrapping the empanada. It is also capable of wrapping

empanadas in variety of fillings available. It is mainly composing of the rollers, the

cutter, sealer with other parts and accessories. The entire machine measures 28 in x 17 in

x 15 in.

32
 Fig. 4.0 The Wrapper Maker and Wrapping Machine for Empanada

4.1 RESULTS OF PRELIMINARY RESEARCH

From the preliminary research conducted by the proponents, several data and

results were found valid for the design of the study. The proponents used the data to

create the mechanisms intended for the design of the study. Different mechanisms found

in the internet were collected and merged to create a suitable and effective design for the

study. Rough sketches of the design were made based on the results of the data collection

found. The parts, its dimensions and specifications found from the research were applied

to the study. Parts and specifications used were found available in the market.

4.2 RESULTS OF PRELIMINARY DESIGN

Due to some problems encountered and cost of the fabrication of the preliminary

design of the project, it was concluded that the machine should be remodeled to a better

and effective design of the project. The proponents did not include the container for the

fillings due to the cost it will take for the fabrication of the system. Also the mechanism

33
of the sealing part was remodeled from an automatic system to a manually operated

mechanism to ease the problems being encountered from the preliminary design made by

the proponents.

4.3 FINAL DESIGN

The preliminary design was re-modeled due to the addition of a quick release

feature that let the other roller release. The proponent’s design has an equivalent material

selection for the components of the unit.

The approved design of the proponents is then used to make the actual prototype

of the machine. As the fabrication progresses, revisions and adjustments were made from

the original design to comply with the objectives of the study.

The final design of the machine consists mainly of the rollers, the cutter and the

empanada sealer as shown. The motor was placed underneath the conveyor to save space

while operating. A speed controller was also added into the machine.

34
 Fig. 4.1 Final Design of the Project

4.4 TECHNICAL STRUCTURE OF THE PROJECT

The Wrapper Maker and Wrapping Machine for Empanada composes of

the following parts and accessories:

4.4.1 Frame

The frame of the machine is made of aluminum T6 12 mm in thickness.

This is the one that supports the whole machine.

35
 Fig. 4.2 Frame

4.4.2 Rollers

The rollers are made up of stainless steel pipe, schedule 80 and measures

3” in diameter and 14. 6 inches long. These rollers are used for further kneading

of the dough being loaded into the machine.

Fig. 4.3 Rollers

4.4.3 Cutter

The cutter is made up of Polyacetal white and measures 2 inches in

diameter and 14.6 inches long. This one cuts the dough that was flattened by the

rollers into shape.

36
 Fig. 4.4 Cutter

4.4.4 Empanada Sealer

The empanada sealer is made of Polyacetal white and measures 2 inches

in diameter and 12.6 inches long. This wraps the empanada into shape.

4.4.5 Conveyor Belt

The conveyor belt material is a 2 Ply White PU Canvas Belt. It is the one

that delivers the dough that was cut from the rollers into the empanada sealer.

37
 Fig. 4.6 Conveyor Belt

4.4.6 Motor

The motor used is 3 Phase, ¼ Hp, 220 V, 90 RPM gear motor. The motor

is the one that drives the transmission of the machine.

Fig. 4.7 Motor

4.4.7 Variable Speed Inverter

38
 The speed inverter used is 60 / 100W, 230 V, Single Phase Input. This is

the one that regulates the speed of the motor. Start-up button of the machine is

also attached here.

Fig. 4.8 Speed Reducer

4.4.8 Scrapper

The scrapper of the dough is made of stainless steel. These are the one that

scrapes off the dough that was been cut.

39
 Fig. 4.9 Scrapper

4.4.9 Gears

The gears are made of stainless steel and basically used for transferring

power from the motor to the rollers.

Fig. 4.10 Gears

4.3 COST OF MATERIALS AND SPECIFICATIONS

The table shows the costs of materials used (see appendix A). Priority for the

selection of materials relies on the price and the state of the material being appropriate for

the project at hand.

4.4 PROJECT LIMITATIONS AND CAPABILITIES

The Wrapper Maker and Wrapping Machine for Empanada machine includes the

processes of cutting of the dough, filling and wrapping of the empanada. Kneading will

40
have to be done manually, as well as feeding of the dough and the filling into the

machine. The machine can wrap empanadas suitable for dough used for either baking or

frying.

4.5 PROJECT TESTING AND EVALUATION

The evaluation of the Wrapper Maker and Wrapping Machine for Empanada is

based on the rate of the wrapped empanadas per time of the operation, the shape of the

dough after cutting which is suitable for the empanada, and also the quality of the

wrapped empanadas. Also, the machine is evaluated by how efficient and safe the

machine works.

4.5.1 Experiments

The following tables show the experiments conducted by the proponents

depending on which part of the machine needs improving, along with the findings after

each experiment. Failed experiments are shown here as well, to show the step by step

analysis the group had during experimentation.

In this experiment the proponents considered gathering data for either newly

made dough and a preserve dough.

Dough 1

Ingredients:
3 cups of all-purpose flour ½ stick (6 oz) unsalted butter

41
 ½ teaspoon (2 ml) salt 1 egg
¼ to ½ cup of water

Table 4.5.1

Process Trial 1 Trial 2 Trial 3

Dough Flattening      
Dough Texture ACCEPTABLE ACCEPTABLE ACCEPTABLE
Achieved desired thickness YES YES YES
Dough Cutting
No. of Perfectly Cut dough 24 24 24
No. of Damaged 20 18 10
Wrapping
No. of Perfectly Sealed Empanadas 13 13 14
No. of Not Perfect but Acceptable 11 11 10
Sealed Empanadas
NUMBER OF EMPANADAS MADE 24 24 24
TOTAL TIME EMPANADAS MADE 8 mins. 8 mins. 8 mins.
Data Gathered for a Newly Made Dough for Dough Recipe 1

Table 4.5.2
Data Gathered for a Preserved Dough for Dough Recipe 1
Process Trial 1 Trial 2 Trial 3
Dough Flattening      
Dough Texture ACCEPTABLE ACCEPTABLE ACCEPTABLE
Achieved desired thickness YES YES YES
Dough Cutting
No. of Perfectly Cut dough 24 24 24
No. of Damaged 20 18 10
Wrapping
No. of Perfectly Sealed Empanadas 13 13 13
No. of Not Perfect but Acceptable 11 11 11
Sealed Empanadas
NUMBER OF EMPANADAS MADE 24 24 24

42
 TOTAL TIME EMPANADAS MADE 8 mins. 8 mins. 8 mins.

Findings:

With regards to results of the trials for Dough 1, the machine cannot cut the dough

effectively due to the quality of the dough. With some configurations made the machine

was able to lessen the dough that was damaged.

Dough 2

Ingredients:

3 cups of all-purpose flour 1 tablespoon (10 ml) sugar

½ teaspoon (2 ml) salt 1 stick cold butter

1 teaspoon baking powder 2/3 cup of water

Table 4.5.3
Data Gathered for Newly Made Dough for Dough Recipe 2
Process Trial 1 Trial 2 Trial 3
Dough Flattening      
Dough Texture ACCEPTABLE ACCEPTABLE ACCEPTABLE
Achieved desired thickness YES YES YES
Dough Cutting
No. of Perfectly Cut dough 24 24 24
No. of Damaged 20 18 10
Wrapping
No. of Perfectly Sealed Empanadas 13 13 13
No. of Not Perfect but Acceptable 11 11 11

43
 Sealed Empanadas
NUMBER OF EMPANADAS MADE 24 24 24
TOTAL TIME EMPANADAS MADE 8 mins. 8 mins. 8 mins.

Table 4.5.4
Data Gathered for a Preserved Dough for Dough Recipe 2
Process Trial 1 Trial 2 Trial 3
Dough Flattening      
Dough Texture ACCEPTABLE ACCEPTABLE ACCEPTABLE
Achieved desired thickness YES YES YES
Dough Cutting
No. of Perfectly Cut dough 24 24 24
No. of Damaged 20 18 10
Wrapping
No. of Perfectly Sealed Empanadas 13 13 13
No. of Not Perfect but Acceptable 11 11 11
Sealed Empanadas
NUMBER OF EMPANADAS MADE 24 24 24
TOTAL TIME EMPANADAS MADE 8 mins. 8 mins. 8 mins.

Findings:

In Dough 2, there were damaged dough that was cut due to the scrapping

mechanism of the machine and also the dough consistency. But after some

configurations, the damaged ones were lessening.

Dough 3

Ingredients:

44
 3 cups of all-purpose flour 2 teaspoons (10 ml) sugar

½ teaspoon (2 ml) salt ¾ cups cold butter

1 egg 6-8 tablespoon water

Table 4.5.5
Data Gathered for New Made Dough for Dough Recipe 3
Process Trial 1 Trial 2 Trial 3
Dough Flattening      
Dough Texture NOT NOT NOT
ACCEPTABLE ACCEPTABLE ACCEPTABLE
Achieved desired thickness NO NO NO
Dough Cutting
No. of Perfectly Cut dough 0 0 0
No. of Damaged 0 0 0
Wrapping
No. of Perfectly Sealed Empanadas 0 0 0
No. of Not Perfect but Acceptable 0 0 0
Sealed Empanadas
NUMBER OF EMPANADAS MADE 0 0 0
TOTAL TIME EMPANADAS MADE X X X

Table 4.5.6
Data Gathered for Preserved Dough for Dough Recipe 3
Process Trial 1 Trial 2 Trial 3
Dough Flattening      
Dough Texture NOT NOT NOT
ACCEPTABLE ACCEPTABLE ACCEPTABLE
Achieved desired thickness NO NO NO
Dough Cutting
No. of Perfectly Cut dough 0 0 0
No. of Damaged 0 0 0
Wrapping
No. of Perfectly Sealed Empanadas 0 0 0

45
 No. of Not Perfect but Acceptable 0 0 0
Sealed Empanadas
NUMBER OF EMPANADAS MADE 0 0 0
TOTAL TIME EMPANADAS MADE X X X

Findings:

Dough recipe 3 has a sticky and moist texture. Due to its cohesiveness, the dough
tends to stuck in the rollers that the scrapping mechanism cannot scrape the dough that
was cut.

Dough 4

Ingredients:

1 kilo of flour 1 cup of sugar

1 tablespoon (2 ml) salt 4 tablespoons of baking powder

250 grams of margarine 1 cup of cold water

Table 4.5.7
Data Gathered for a Newly Made Dough for Dough Recipe 4
Process Trial 1 Trial 2 Trial 3
Dough Flattening      
Dough Texture ACCEPTABL ACCEPTABLE ACCEPTABLE
E
Achieved desired thickness YES YES YES
Dough Cutting
No. of Perfectly Cut dough 27 27 27
No. of Damaged 20 18 18
Wrapping

46
 No. of Perfectly Sealed Empanadas 13 13 13
No. of Not Perfect but Acceptable 14 14 14
Sealed Empanadas
NUMBER OF EMPANADAS MADE 27 27 27
TOTAL TIME EMPANADAS MADE 8 mins. 8 mins. 8 mins.

Table 4.5.8
Data Gathered for a Preserved Dough for Dough Recipe 4
Process Trial 1 Trial 2 Trial 3
Dough Flattening      
Dough Texture ACCEPTABLE ACCEPTABLE ACCEPTABLE
Achieved desired thickness YES YES YES
Dough Cutting
No. of Perfectly Cut dough 27 27 27
No. of Damaged 17 10 10
Wrapping
No. of Perfectly Sealed Empanadas 17 17 17
No. of Not Perfect but Acceptable 10 10 10
Sealed Empanadas
NUMBER OF EMPANADAS MADE 27 27 27
TOTAL TIME EMPANADAS MADE 8 mins. 8 mins. 8 mins

Findings:

This dough recipe has demonstrated consistency. The shaping and cutting

of the dough is almost satisfactory. The machine demonstrates failure to cut at times

when the dough intake is interrupted. Repeated trial with a large amount of dough,

47
representing continuous amount of dough, have proven effective removing cutting

failure.

CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of findings, conclusions and recommendations

of the project study. The proponents have acquired results from testing the machine,

tabulated them and obtained conclusions which will give way for further

recommendations on the improvement of the machine.

5.1 SUMMARY OF FINDINGS

After some series of testing and evaluation conducted by the proponents, the

following major findings were derived;

48
  The machine can handle up to 250-500 grams of dough at a time, then

consistently adding dough to be kneaded and to then resume the cutting

operation;

 It was found that dough 4 or dough for frying has produced greater results

compared to the other types of the dough used. Dough 4 produced larger

amount of wrapped empanadas. On the other hand, Dough 3 due to its

moist and sticky consist was not able to produced empanadas.

 The machine can only flatten and cut dough which is well made and is not

sticky or moist;

 The machine can wrap about 27-30 pieces of empanadas for 8-10 minutes

of operation.

5.2 CONCLUSIONS

Based on the results of the study, the developed Empanada wrapping machine is

able to cut a dough mixture into shape of the pre-set cutter head.

The following conclusions were drawn:

1. With the over-all design of the Empanada wrapping machine, the machine can

perform the operation automatically, from dough flattening to empanada

49
 wrapping within 10 minutes. The machine can also produce 27-30 empanadas per

8-10 minutes of operation.

2. The machine can simultaneously produce two different flavors of empanada per

operation. Also, the machine can make empanadas made from either dough for

frying and baking with acceptable results.

3. As tested, the machine is efficient compared manual operation. The test that was

performed shows that at same yield, the empanada wrapping machine completed

the task within minutes compared to manual preparation that takes a longer time.

4. It also concluded that the machine is safe and functional to operate the design. It

is also proven to be sanitary and cost effective.

5.3 RECOMMENDATIONS

Based on the results of the study, the following recommendations are given to

further improve the development of the machine by the future researchers

1. A more powerful motor is recommended to increase the quantity of dough the

machine can handle at a single cutting round

2. An automated mixing mechanism to reduce human involvement in the process of

kneading the dough. Also an automated wrapping mechanism can be incorporated

in the machine.

3. The roller distance settings can have a mechanism that configure the roller into

the right thickness.

50
 REFERENCES

A0. All about empanadas: The empanada 101 guide; Retrieved by

https://www.laylita.com/recipes/all-about-empanadas/

A0. How to make empanada dough for baking; Retrieved from February 6, 2008 by

https://www.laylita.com/

A0. Bake It or Fry It: How to Make Easy & Versatile Empanada Dough; Retrieved

from January 10, 2016 by https://www.craftsy.com/blog/2016/01/how-to-make-

empanada-dough/

A1. https://en.m.wikipedia.org/wiki/Empanada

A2. http://www.ebay.com/bhp/empanada-maker

51
A3. http://www.cottagecraftworks.com/pie-maker-fruit-dough-pie-crust-turnover-

machine

A4. http://www.anko.com.tw/en/product/Multipurpose-Filling-Forming-Machine/hlt-

700.html

A5. http://www.anko.com.tw/en/product/Multipurpose-Filling-Forming-Machine/hlt-

700xl.html

A6. http://www.anko.com.tw/en/product/Multipurpose-Filling-Forming-Machine/hlt-

660b.html

A7 https://pastabiz.com/afp601-tm-perogi-empanada-machine.html

A8. www.panlasangpinoymeatrecipes.com/pork-empanada.html

52
 APPENDICES

APPENDIX A

COST OF MATERIALS AND SPECIFICATIONS

Table A: Cost of Materials and Specifications

Material Quantity Unit Price Total Price

(Php) (Php)
Mechanical
Aluminum Plate 12mm thick 1 4441 4441
Masa Roller, 3" Ø Schedule 80 2 1 508 3 016
Cutter Roller, UHMW PE White 1 1 197 1 197
Mold Roller, UHMW PE White 1 1 197 1 197
Spur Gears 8 1 074

Timing Gear 2 208 416

Timing Belt 1 965 965
53
PU Canvas Belt, 2 ply, white 1 2698 2698
Flanged Bearings 10 743 7 430
Accessories: Shafts, Bushings, 6 518
Bearings, Bolts, Nuts, Spring, etc.,
28925
Electrical
¼ HP Gear Motor, 3ph, 220 V 1 3 000 3 000
100W Speed Controller T-type 1 7 520 7 520
220VAC
Multi Core Cable 3 meters 48 143
Rubber Plug 1 60 60
10723
Labor Cost
Waterjet cutting, Milling, Drilling 9600
TOTAL COST P 49, 248.00

APPENDIX B

54
DOCUMENTATION

55
 RESEARCHERS’ PROFILE

ALMINAZA, RENALYN B.

0948 855 4130

owellnalyn1224@gmail.com

EDUCATION:
Tertiary: Technological University of the Philippines
Ayala Blvd. Ermita, Manila
Bachelor of Science in Mechanical Engineering
(2011-present)

Secondary: San Dionisio Elementary School

Kabihasnan, Brgy. San Dionision, Paranaque City

56
 (2007-2011)

Elementary: St. Theresa de Avila School

Greenheights, Paranaque City
(2001-2007)

PERSONAL DATA:
Date of Birth: January 8, 1995
Place of Birth: Paranaque City
Age: 22
Civil Status: Single
Sex: Female
Citizenship: Filipino
Religion: Roman Catholic
Weight: 58 kg
Height: 5’2”

BIRON, LEA G.

0905 539 2433

leabiron_01@yahoo.com

EDUCATION:
Tertiary: Technological University of the Philippines
Ayala Blvd. Ermita, Manila
Bachelor of Science in Mechanical Engineering
(2011-present)

Secondary: Talipapa High School

57
 Road 8, GSIS Hills Subdivision, Brgy. 164, Caloocan City
(2007-2011)

Elementary: Talipapa Elementary School

Rivera St., Brgy 164, Caloocan City
(2001-2007)

PERSONAL DATA:
Date of Birth: September 1, 1994
Place of Birth: Quezon City
Age: 22
Civil Status: Single
Sex: Female
Citizenship: Filipino
Religion: Roman Catholic
Weight: 45 kg
Height: 5’3”

CANALE, MELANIO JR. B

0905 894 0923

Blackjabba23@yahoo.com

EDUCATION:
Tertiary: Technological University of the Philippines
Ayala Blvd. Ermita, Manila
Bachelor of Science in Mechanical Engineering
(2011-present)

58
Secondary: San Bartolome High School
Novaliches, Quezon City
(2007-2011)

Elementary: Tabaco South Central Elementary School

Tabaco City, Albay
(1999-2007)

PERSONAL DATA:
Date of Birth: September 23, 1992
Place of Birth: Tiwi Tigbi Albay
Age: 24
Civil Status: Single
Sex: Male
Citizenship: Filipino
Religion: Christian
Weight: 55 kg
Height: 5’7”

DOMINGO, MARIANNEL L.

0921 491 9628

domingomariannel13@gmail.com

EDUCATION:
Tertiary: Technological University of the Philippines
Ayala Blvd. Ermita, Manila
Bachelor of Science in Mechanical Engineering
(2011-present)

59
Secondary: Altavas National High School
Altavas, Aklan
(2007-2011)

Elementary: Altavas Elementary School

Altavas, Aklan
(2001-2007)

PERSONAL DATA:
Date of Birth: May 3, 1995
Place of Birth: Angas, Batan, Aklan
Age: 21
Civil Status: Single
Sex: Female
Citizenship: Filipino
Religion: Roman Catholic
Weight: 55 kg
Height: 5’1”

SAPUNGAN, MELTON F. JR

0927 641 0899

jaymel.sapungan@yahoo.com

EDUCATION:
Tertiary: Technological University of the Philippines
Ayala Blvd. Ermita, Manila
Bachelor of Science in Mechanical Engineering
(2011-present)

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Secondary: Tiguion National High School
Tiguion, Gasan, Marinduque
(2009-2011)
St. Mary’s College of Marinduque
Isok II, Boac, Marinduque
(2007-2009)

Elementary: Tiguion Elementary School

Tiguion, Gasan, Marinduque
(2001-2007)

PERSONAL DATA:
Date of Birth: December 4, 1994
Place of Birth: Manila
Age: 22
Civil Status: Single
Sex: Male
Citizenship: Filipino
Religion: Roman Catholic
Weight: 60 kg
Height: 6’0”

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