KYAMBOGO UNIVERSITY

FACULTY OF ENGINEERING

DEPARTMENT OF MECHANICAL AND PRODUCTION

ENGINEERING

BACHELOR OF INDUSTRIAL ENGINEERING AND

MANAGEMENT

INDUSTRIAL TRAINING REPORT

BY

EMIRO DENIS

18/U/IED/10694/PD
HAPPY WINE COMPANY LIMITED

P.O.BOX, 105 AMOLATAR.

FIELD ATTACHMENT REPORT SUBMITTED TO THE FACULTY OF ENGINEERING IN

PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD IN BACHELOR OF
INDUSTRIAL ENGINEERING AND MANAGEMENT

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DECLARATION
I EMIRO DENIS, declare that this document is entirely my work and has never
been submitted to any institution of learning before and I therefore hold
responsibility for any mistake that occurs in this report book.

Signature……………………………………………
Date…………………………………………………

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APPROVAL
This is to certify that this report by EMIRO DENIS reflects the training and
activities undertaken during the industrial training at HAPPY WINE COMPANY
LIMITED under my supervision for a period of five (5) weeks.

Signature: ………………………….……
Date: ………………………………………
Mr. OKENY SAM
(Company supervisor)

Signature………. ……………………….
Date: ………………….…………………
DR. WATMON TITUS BITEK
Training Supervisor,
Department of Mechanical engineering and production,
Kyambogo University

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DEDICATION
I wholeheartedly dedicate this product to my loving and very caring parents
Mr. Arago Patrick and Beatrice Abok and my siblings who have been
very supporti ve in all the aspects of my educati on.

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ACKNOWLEDGEMENT
I dedicate this report to the Almighty GOD for enabling me reach this level in
whatever circumstances have gone through not forgetting the gift of breath he
has awarded me.

Special heartfelt appreciation goes to my parents for mentoring me and

upbringing me well.

Great thanks to my friends for the assistance during the compilation of the
field work, not forgetting my company supervisor Mr. Oryem Daniel the whole
team of technicians and operators for the skills and knowledge he has instilled
in me that made my internship a success.

And in a special way I appreciate the university supervisor Dr. Watmon Titus
Bitek for the time taken to check on me in the factory

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ABSTRACT
As part of the requirement of pursuing a bachelor of science in industrial
engineering and management, every student was expected to carry out
industrial training from 14th December 2020 up to 30th of January 2021 so as
to equip the students with hands on skills. It provided me with the
environment to learn the field and do application of theoretical content into
practical

The training was carried out at Happy wine company limited which is located
along Apwony Kali road, corner Aputi cell located in Amolatar district, the
factory deals in the production of largescale wine production.

The report explains in details the assignments I have been handling and
different machines I got exposed to during the period

Repair of machines, operation of machine and servicing of the machine was

activities I was mainly involved to and these activities involved the use of
different tools and equipment. There was close supervision for advice,
corrections, comments and constructive criticism which gave me broader
knowledge.

The report also includes challenges that were encountered in the field,
recommendations, conclusions and lessons learnt throughout the training
period.

This report is organized into three chapters as below:

Chapter one gives a general introduction about the training and the
organization where training was done.

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Chapter Two contains the different machines, principle of their working,
materials, uses, importance, maintenance and other processes to attain a
quality finished good.

Chapter three contains production room , chiller, cooling tower, condenser and
carbon gas cylinder.
Chapter Four contains a conclusion, recommendations, appendix and
reference.

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Table of Content
DECLARATION........................................................................................................................................1
APPROVAL.............................................................................................................................................2
DEDICATION..........................................................................................................................................3
ACKNOWLEDGEMENT...........................................................................................................................4
ABSTRACT..............................................................................................................................................5
CHAPTER ONE: INTRODUCTION.............................................................................................................9
1.1 Introduction.....................................................................................................................................9
1.2 OBJECTIVES OF THE TRAINING.........................................................................................................9
1.3 HISTORY OF TERRESCAPE LIMITED................................................................................................10
1.3.1 Location and address..................................................................................................................10
1.3.2 Historical background.................................................................................................................10
1.3.3 Mission statement......................................................................................................................10
1.4 Objectives of the Organization......................................................................................................10
1.5 INSTRUMENTATION AND TOOLS...................................................................................................11
1.6 AREAS OF TRAINING......................................................................................................................11
1.7 SAFETY PRECAUTIONS DURING THE TRAINING.............................................................................11
1.8 CHALLENGES FACED BY THE FIRM.................................................................................................11
1.9 SOLUTIONS TO THE PROBLEMS.....................................................................................................12
.........................................................................................................................................................13
CHAPTER TWO.....................................................................................................................................14
2.0 Boiler.............................................................................................................................................14
2.0.1 Definition....................................................................................................................................14
2.1 Cooking wine juice.........................................................................................................................17
2.2.1 Fermentation..............................................................................................................................18
CHAPTER THREE..................................................................................................................................19
Production room.................................................................................................................................19
3.0 Chiller............................................................................................................................................19
3.1 Cooling tower................................................................................................................................20

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3.2 Condenser, carbon dozer...............................................................................................................20
3.2.1 The carbon gas cylinder..............................................................................................................22
3.3 Washing filling and capping line machine......................................................................................23
3.3.1 Three phase motor.....................................................................................................................24
3.3.2 Potentiometer............................................................................................................................25
3.3.3 Conveyor.....................................................................................................................................26
3.4 Compressor...................................................................................................................................27
3.5 Sprayer..........................................................................................................................................28
3.6 Labelling machine..........................................................................................................................28
3.6.1 Transducer..................................................................................................................................30
3.7 Electrical heater.............................................................................................................................30
3.8 Blower...........................................................................................................................................30
3.9 Packaging and wrapping machine.................................................................................................32
CHAPTER FOUR: RECOMMENDATIONS AND CONCLUSIONS...............................................................34
4.1 BENEFITS OF MY INDUSTRIAL TRAINING.......................................................................................34
4.2 CHALLENGES ENCOUNTERED........................................................................................................34
4.3 GENERAL RECOMMENDATIONS....................................................................................................34
4.4 Conclusion.....................................................................................................................................34
4.5 References.....................................................................................................................................35
Appendix.............................................................................................................................................36

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CHAPTER ONE: INTRODUCTION

1.1 Introduction
As a partial academic requirement for the award of a Bachelor’s degree in
industrial engineering and management, industrial training is an essential for
every student undertaking this course.

Industrial training involves practising the theoretical content and exposure to

the working field for more practical skills. The student is required to compile a
report of the various activities carried out during the period of industrial
training. Introduction letters are given by the administration that introduces
the student to the identified factory.

This report concerns my internship at Happy Wine company limited for the
period of 8 weeks. The report is designed in search away to cover-up
information about the firm, duties and responsibilities performed and the level
of accomplishment, benefits, skills and knowledge derived as well as how
suited it were on the intern’s career of pursuit.

1.2 OBJECTIVES OF THE TRAINING

 To give me a practical approach to the theoretical and academic work
done in class.
 To enable me learn work ethics relevant to my field of study such as
time management, team spirit, work performances, innovation.
 To enable me get exposed to a number of systems, equipment tools, and
different machines.
 To enable me accomplish the requirements for the award of Bachelor in
industrial engineering and management as per the university.

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  To enable me interact with the day today world events and gain
experience how to handle real life situations.

1.3 HISTORY OF TERRESCAPE LIMITED.

1.3.1 Location and address

Happy Wine company limited P.O. BOX 105, AMOLATAR UGANDA is
located Apwony Kali road ,corner Aputi cell located in Amolatar district.

1.3.2 Historical background

Happy wine company limited is wine production factory was registered on the
2018 under the company act of Uganda with the Uganda National Bureau of
Standards (UNBS). The has improved on its quality of wine in time with the
introduction of new technological machines. All the individual experience put
together puts Happy wine company limited ready to meet the high demand for
their wine by the customers.

1.3.3 Mission statement

We identify with our clients’ needs and are accountable and committed to
providing high quality products to the esteemed customers and to
improve on the industrialisation in the region.

1.4 Objectives of the Organization.

a. To provide employment opportunity to the youth so as reduce on
the crime rate.
b. To meet the demand of the people around the country by providing
quality services that conform to their demand.
c. To improve on the level of technology within the region through the
introduction of latest machines.

d. To provide quality services to the customers and the surrounding

communities so as to increase on the rate of development.

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1.5 INSTRUMENTATION AND TOOLS.
While carrying out my industrial training, the following tools were used;
 LN key
 Spanners
 Tape measure (linear type)
 Ratchet

1.6 AREAS OF TRAINING.

The following were the main aspects of the training conducted
 Machine repairs
 Machine operation
 Alignment and adjustments
 Fitting and machining processes

1.7 SAFETY PRECAUTIONS DURING THE TRAINING.

 Always wear all required safety gear, safety glasses and safety clothing
for their job/position while at their workstations.
 All equipment, tools and machinery are to be kept clean and in full
working conditions, with any defects being immediately reported to
maintenance.
 The instruction manuals for all machinery must be readily available for
review.
 All equipment and machinery is to be shut down when not in use such as
a lathe machine, grinder.

 Never operate a machine you don't know.

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1.8 CHALLENGES FACED BY THE FIRM
 Lack of machine operators which leads to low production rate to meet
the increasing high demand of the wine.

 Lack of machine e.g. preform heating machine and blowing machine

which have led to increase in the production cost since the bottle are
transported from Kampala.

1.9 SOLUTIONS TO THE PROBLEMS

The firm is advancing the following solutions in order to overcome the above
challenges

 Recruiting more machine operators so as to increase on the production

rate.

 Maintaining the quality of the services delivered.

 Purchase the missing machines so as to complete the whole production

process within the factory

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 Figure showing the structural administration and organisation of Happy wine
company limited.

BOARDS OF DIRECTORS

GENERAL MANAGER

MARKETING PRODUCTION WORKSHOP FINANCE

MANAGER MANAGER MANAGER MANAGER

WORKSHOP
SALES TEAM TEAM
CASUAL TEAM OF
WORKER TECHNICIANS
S

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CHAPTER TWO

2.0 Boiler
1. Definition
2. Materials
3. Essential parts and their uses
4. The processes
5. Maintenance practice and possible breakdown

Figure 1: A photo of a boiler

2.0.1 Definition
A boiler is a machine which heats cold water to steam to be used for different
purposes.it is made of carbon steel, creep resistance alloy steel, cast iron etc.

A boiler has four main parts i.e. the water tank, combustion chamber, the heat
exchanger and the plumbing apparatus

Tubes are made of alloys of alloys of steel with a composition of metals used
are carbon 0.15, manganese 0.5, silicon 0.3

The boiler is a screened, complex and radiating energetic plant and therefore
check the mechanical properties for new and old materials since their
properties change with time
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The checking includes testing the material properties at room temperature and
elevated temperature, measurement of the hardness and analysis of material
microstructure

Material

A boiler is made of different materials to manage the area or the environment

it is being applied. The following are some of the materials

Cast iron: The water tank in of the boiler is made of cast iron of 8-inch
thickness to manage the pressure of about 500- 1000Mpa of stream. It makes
the pipe to be less explosive and the fire box Is also made of steel

Glass wool: It is found between the aluminum sheet and cast iron tank. It is
because it is a poor conductor of heat. It enables the limits the over heat of the
aluminum sheet there is some incident when manual valve in case of over
pressure load by the steam

Mild steel pipe: it passes through the boiler water tank and it is approximated
to be 25 so as to provide well distributed heat supply into the tank. For the
cold water to be heated to steam

It has a thickness of 6 inch to enable it manage its application. Hot water from
the injector also moves through the mild steel pipe and the steam to be used
in different process for example cooking of tea

Galvanized pipe: it is between two mild steel pipe with bolts and nuts. It
contains the valve

Essential parts and their uses

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  Induction fan: it is a low profile, high velocity fan intended to control air
movement in the fire box. It helps to remove polluted air and smoke
from the fire box. It is driven by an induction motor
Induction motor is an electrical transformer with an air gap
The induction fan is operated by a motor shaft connected the shaft gear
box with a v-belt
 Air middle fan: it blows air into the fire box to aid the burning of the fire
wood (it is when the lever is on level 1 or level 2)
When on level 3 or 4; it blows ash out of the fire box
 Steam gauge: it shows reading of the pressure of steam into the boiler
tank
When the reading exceeds 1000Mpa then it gives an alarm, if the
reading is not lowered then the steam valve blows
 Water gauge: it shows reading of the cold water flow into the boiler
water tank and immediately the pumped cold water stops then, it starts
the steam pressure reading
 Injector: it boils cold water into hot water with the help of the heat and
smoke being pulled by the induction fan
The injector has two mild steel pipes, the lower and the upper which is
for cold water inlet and hot water outlet respectively. The two pipes are
two way
hot water is pumped to the boiler tank to lower the pressure in case it
has slow pressure of about 500Mpa
 Boiler tank: it is where cold water is heated to steam
 Fire box: it is where fuel is fed from

The process of cold water conversion to steam.

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soft water is pumped into the boiler tank with the help of a water pump
system. The cold water is heated to hot water with the help of heat being
generated from the fire box after loading firewood. Then the hot water is
heated to steam which steam is used for different process in the industry for
example cooking tea

Maintenance practices.

In case of maintenance or servicing the boiler has to be given some number of

hours to cool but it is occasionally done because of economical purposes, it will
lead to loss at the company.

The only maintenance practice, which was done was blowing through the mold
steel pipes passing through the boiler tank so as to provide a well distributed
heat throughout the water tank. Blowing the pipes removes the ashes which
would have blocked the pipe and limits the distribution.

2.1 Cooking wine juice

This is the process of boiling cold water, tea leaves, pineapple juice and lemon
juice and sugar in a boiler panel. The boiler panel is made of stainless steel.

Essential parts and their use

 Boiler panel: it is large stainless boiler in which juice is cooked in, it

contains a capacity of 250 liters
It contains a stirrer which is used to mix sugar in the boiler after the cold
water, juices and tea leaves boils. It is boiled with the help of steam from
the boiler
 Condenser: it removes water which would have condensed in the pipe in
the pipe surface and sends only steam to be used in the cooking process

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  Chiller: it is used to collect the cooked juice. It has a capacity of 1000
liters so this means it accommodates 4 boiler panels. it is also made of
stainless steel
 Coolant: it receives the hot juice from the chiller and cools
 Coolant: it receives the hot juice from the chiller and cools
 Steam gauge: it indicates reading of pressure of steam being used for
cooking juice.
 Reserve tank: From the reserve tank, the cooked juice passes through
the coolant, which cools it and pumps the cooked juice for the
fermentation.

The process of wine cooking

cold water is poured into boiler panel, steam valve is opened and steam from
the boiler starts to boil the cold water, pineapple juice and a bag of tea is
added in the hot water, 10kg of sugar is added in the hot tea then stirred by a
stirrer operated by a motor, it is allowed to boil up to a pressure of 0.3Mpa
and this means it is cooked well, then the boiler panel is rotated with the help
of a lever to pour the cooked juice to the chiller through the channel

2.2.1 Fermentation
Fermentation is the processes by which the ingredients transfer into wine.
During the process the yeast which is a microbiologic element converts the
grape sugar into wine. Lactic acid fermentation; the wine strains and bacteria
converts sugar into lactic, no heat in preparation.

The fermentation only involves mixture of the ingredients and the wine is
transferred to the filtered tank with the help of a pump.

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CHAPTER THREE

Production room
The production room contains a lot of machines which handles one task to the
other after the other, up to when a finished good is achieved for example
cooling tower, chiller, washing filling capping line machine, air compressor.

3.0 Chiller
From the filtered tank, the wine is pumped to the condenser which is cooled
by a chiller

A chiller simply cools fluids which helps in cooling machines and the wine in
the wine reservoir. A chiller has different parts to perform important purposes
e.g. condenser, compressor, pump, evaporator, basin.

Figure 2: The photo of a chiller under servicing

Operation of a chiller

Compressor takes low pressure low temperature refrigerant in gas and

converts to high pressure high temperature. The high pressure high
temperature flows through a coil in the condenser, it absorbs heat in the
process. The refrigerant condenses turns to liquid

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The evaporator is where the refrigerant interacts with the fluid hence turning
to gas again as it removes heat from the water. This water is then pumped to
the wine reservoir and removes heat from the wine

The heat in the chiller is removed by the ambient air and the cooling tower
supplies the water basin with cooled water

3.1 Cooling tower

Cooling tower directly involves air and hot water in contact. This leads to
evaporation hence leading to cooling

The cooling tower has different parts to perform different purposes namely,
circulating pump, heat exchanger, water basins

Operation of a cooling tower

Water enters the water basin; it is pumped by the circulating pump to heat
exchanger then becomes warm. It pours on top of the cooling tower where is a
fan to supply air. This air gets into contact with the warm water, part of the
water evaporates so this makes it to cool

The cooled water is directed to the water basin in the chiller

3.2 Condenser, carbon dozer

Operation

The condenser contains series of tubes carrying wine from the filter and cooled
water from the chiller to help in the cooling process of the wine

The carbon dozer is operated on automatic or manual. The main point of

interest is manual operation

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Figure 3: A photo of the carbon dozer, condenser, heater exchanger set up
Manual operation

Switch on the carbon dozer, check the compressor gauge and the radiator
gauge to ensure the readings are above 0.2Mpa

In most cases the radiator gauge falls, adjustment has to be made on the
carbon gas cylinder to balance the reading

The valve is switched on to manual, wine is pumped to the carbon dozer with
the help of a pump, the pressure gauge and pressure switch increases up to a
mixture of 0.3Mpa

Pressure switch

A pressure switch is a form of switch that operates an electrical contact when a

certain set fluid pressure has been reached on its input. The switch may be
designed to make contact either on pressure rise or pressure fall

Pressure switches rely on water pressure to do all the work. Open contacts
located within the switch, closes when pressure drops. This completes an
electrical circuit, which in turn activates the pump. When the set pressure is
reached, this allows the contacts to open again which turns off the pump

There are two main types of pressure switches

21
  mechanical
 electric

Working of a pressure switch

Pressure switch is set with minimum value of 0.2Mpa and maximum value of
0.3mpa. when it reaches 0.3Mpa it removes pressure to lower the reading and
turn on the manual switch to remove the pressure

3.2.1 The carbon gas cylinder

It is used to pressurise the wine draft system. It is made of aluminium and
some steel so as to withstand the pressure so that it does not corrode

The working of a carbon cylinder gas

The molecules of the pressurised carbon in the cylinder get close to each
other. The crowding of gas happens and movement of the molecules become
very slow

When the molecules slow down, they lose heat energy hence get cold. The
pressurised carbon provides a push for the wine

It has a pressure relief valve. When the pressure inside the tank increases
suddenly, this built in the valve is generated and automatically discharge the
cylinder. This valve has threaded out let so that the regulator can be attached
which controls the pressure

Importance of carbon dioxide in wine

 It acts as a preservative in the wine which limits its contamination with

oxygen molecules and it also going bad

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  It improves on the test of the wine, when its concentration is to right
amount then the wine will have a vibrant test but when the
concentration is low then the wine will have a poor test

Alternatively

When pressure from the filling machine reduces the pressure value from the
pressure switch reduces meaning more wine is pumped to the filling line so as
to fill the void in the wine turret

3.3 Washing filling and capping line machine

This machine does the three processes in the production and that is to say
washing the bottle, filling the wine into the bottle, capping the bottle

Figure 4: The diagram of the washing filling capping line machine

Operation of the washing filling capping line machine

The bottles are sent to the bottle handle rotated by fan which provides the
wind to send, the potentiometer rotates all the bottle handle including the
washing machines, filling machine and capping machine. All these are one
rotated by a three phase motor connecting the gear of all those machines and
the bottle handle

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The water valve is opened then water is pimped into water tank is pressurised
into the bottle to clean inside it. From there the bottle is transferred to the
wine filter

The wine from the carbon dozer is pumped to the filling turret, then to the
manifold. The bottles are moved by a cam to the nozzle where the bottles are
pressure filled with wine in two phase, the first phase filling faster and the last
phase filling slowly. As the wine reduces from the turret, the pressure
increases as viewed from the pressure gauge, the pressure is removed from
the tap manually so as more wine from the carbon dozer is pumped. But some
the pressure is also removed by the pressure switch

The wine filled bottle is moved to the capping machine, the capping machine
contains the Richard cover, cap order and capping point

The Richard cover has an elevator which carries the caps to the cap order with
the help of the motor, the cap order contains two sensors, the upper sensor
opens up the pressure outlet so as to blow the cap into the cap order. This
happens when the sensor is off. The lower opens to rotates the capping
machine as it picks the caps into the capping holders and closes the bottle lid
with the cap

From the capping machine, the bottle is moved to the conveyor then to the
sprayer. The conveyor is operated by a 3 phase motor

3.3.1 Three phase motor

Due to wide range of 3 phase motor application in driving system in the
factory. It is preferred to a DC motor to its easy maintenance, low cost and
rugged design less complex

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3 phase motor is also called a synchronous motor and it is an electric device
connected to a three phase power supply

Types of 3 phase motor

There two types of three phase motor namely

 Squirrel induction motor

 Slip ring induction motor

The principle of operation of a motor depends on the production of a rotating

magnetic field

The A.C motor contains a rotor and stator. The rotor and stator are made of
high magnetic core materials to reduce eddy current loss and hysterics

The stator frame is made of cast iron, aluminium, rolled to provide mechanical
protection and support to the stator laminated core, the winding is arranged
for ventilation. The stator is wounded by the 3 phase winding which are
overlapped with one another at 120- degree phase shift fitted to the
lamination. The 6 ends of the three phase windings are brought out and
connected to the terminal box so that thus terminals are excited by the 3
phase main supply

3.3.2 Potentiometer
A potentiometer is a three terminal resistor with a sliding or rotating contact
that forms an adjustable voltage divider. It is used to increase on the speed of
the gear to increase on the movement of the bottle into the filling line

Types of potentiometer

There are two main types of potentiometer

 Linear potentiometer

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  Rotary potentiometer

The measuring instrument called a potentiometer is essentially a voltage

divider used for measuring electric potential (voltage), the component is an
implantation of the same principle. Potentiometer are used in electrical
devices such as speed control of the machine

It also measures the distance or displacement of an object in rotary and linear

and converts it into an electrical signal

3.3.3 Conveyor
Conveyor is a system which mechanically handles the bottles from one location
to another. The conveyor belts are connected by a metallic rod

The conveyor is pulled by a motor to provide it with the movement to

accomplish its purpose

Importance

 It provides quality to the product being produced

 It saves time since bottles are moved by a machine and in addition it
does not get tired
 It eliminates the risks of accidents and injuries for example for the
bottles passing into the oven
 It moves products from one location to another
 It provides option for the operation that is hydraulic, mechanical,
automation system

Materials of conveyor

The materials include; nylon, polyurethane

 Belt conveyor

26
  Plastic belt conveyor
 Gravity conveyor
 Chain driven
 Spiral conveyors

The handling materials depends on the function and where static control is a
factor. The conveyor system needs material that will be able to dissipate or
conduct electrical charges from the conveyor system

3.4 Compressor
A compressor is a device which is used to increase the pressure of air from low
pressure to high pressure by using some external energy. The pressure is used
to open the tap and push the cap into the cap order, the pressure is controlled
by the solenoid valve

Figure 5: A diagram of a compressor

Types of air compressor

There are three common air compressors namely;

a) Reciprocating air compressor

Reciprocating air compressor are considered positive displacement machine,

which means they increase the pressure of the air by reducing its volume

27
b) Centrifugal air compressor

It imparts kinetic energy into the air stream by increasing the velocity of the air
using a rotating element and the converts this K.E into P.E in the form of
pressure

c) Packaged rotary air compressor

They are most commonly used because of their low noise levels and
maintenance costs. There are different types of packaged rotary air
compressor which includes

 Rotary screw which is the most widely used type as it is reliable, efficient
and only needs basic routine maintenance
 Rotary sliding vane

Components of the air compressor

It consists of the following components namely; compressor, air cooler, air

receiver tank, filter, dryer, condensate trap, distribution system

The uses of some of the components

Compressor: it produces compressed air at the required pressure

Air cooler: filter and dryer all treat the air at different points in the system.
They remove impurities such as water, dirt and oil from the air taken in by the
compressor, as well as those added by the compressor

3.5 Sprayer
It sprinkles water onto the bottle so as to smoothen the surface to help in easy
entrance of the labels onto the bottle in the labelling machine

It large and long so acts a collecting dish for the bottles hence controlling over
load of bottles on the conveyor which might lead to breakage of the conveyor

28
It contains a water tank which is filled with water and the water are sprinkled
through the water outlet onto the bottle as it is moved slowly by the conveyor

3.6 Labelling machine

Labelling machine is an automatic machine which fixes labels onto the bottle

The labelling machine has two different parts that the label sender and the
labelling machine

Figure 6: A photo of the labelling machine

Operation of the labelling machine

The machine is turned, then open the manual page and open the
transportation. The transportation is the conveyor which passes through the
labelling machine and the oven, the labels sender has the bottle sorting which
moves the bottle into the label cutting and the disc in which the rolls of the
labels are fixed and the sensor which helps a motor to rotate the disc when the
sensor is off so as to send the labels for the label cutting

The bottle cutting has rollers, sensors, knife, label cylinder

The labels pass through a roller then to the metallic plate and to the label
cylinder, when the sensor is off then the sensor operates the rollers with the
help of a motor to rotate the bearing on the label cylinder so as to move the

29
labels downwards and the breakdown removes the roller pulls the cuted label
onto the bottle when the sensor senses a bottle being moved by a bottle-
caring which is a pulley operated by a motor to the rotary brush which moves
the labels to the right point on the bottle with the help of the steam generated
by the electrical heater

3.6.1 Transducer
Transducer is an electronic device that converts energy from one form to
another.it is used as a switch to operate the different processes which take
place in the labelling machine

Common examples include pressure sensors. The sensors give an output and
transducer will convert the measurement into an electrical signal

Types of transducers

There are two types of transducers based on whether or not they need an
external power source. These are active and passive transducers

3.7 Electrical heater

Electrical heater converts electric current to heat

Operation of the electrical heater

Water is poured in the tank, the water moves into the heater, the electrical
current is converted to heat by the nichrome which acts as a resistor and then
to steam which moves through the pipes and to the condenser which removes
the water which condenses in the pipe to send pure steam into the shrinking
channel, the label is steamed up onto the bottle tight as it moves through with
the help of the condenser

30
3.8 Blower
A blower is a machine which removes the moisture from the bottle so as the
date printer can work effectively. It does this with the help of the suction
motor pump

Figure 7: A photo of a blower

How a suction motor pump works?

A suction pump works by an atmospheric pressure, when the piston is raised, a

partial vacuum is created. The atmospheric pressure outside forces air into the
cylinder as the air is also pulled at the same

The connection at the terminal of the motor determines how the motor works
since it can both pull and push air from the surrounding and pushes the air into
the surrounding respectively

Operation of a blower

 The blower has the suction pipe which draws the air from the
surrounding into the blower.
 The air is converted to warm air and then moves through the outlet pipe
to the shrinking channel to the bottle
 The warm air blows off the moisture on the bottle which remains has
remained as the bottle passed through the oven

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The date print

It is an electronic device which prints the manufacturing date and the expiry
date on the bottle

It is adjusted by the adjusting knob to the position on which the date is

required to printed on the bottle

3.9 Packaging and wrapping machine

It is a sophisticated machine which is based on programmable logic control
system

Figure 8: A photo of the packaging and wrapping machine

Operation of a packaging and wrapping machine

1. The machine is switched on and commanded with the help of a

transducer system inform of sensors, which act as logic switches up a
solenoid and bottles begin to move off in a row of 4 and 3 column
2. It is given a command to start operation by proximity sensor which gives
signal of bottle full in the rows and columns.
3. The command is sent to the bottle exit which enables it to open the
valves to start the movement, the bottle exit is set at a certain logic unit
which commands the rod convey which keeps counting 0's and 1's to
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 keep the constant rotation. Movement is maintained and wrapping
ensured by the film sealing which is given command by the optical
sensor and opens its output valve for operation
4. It is then wrapped and guided to the oven / wrapping machine

Wrapping machine/ oven

This is a simple machine which consumes too much power because of its
model

It is made up of air blower, heaters, fan coolers and conveyors

This machine is started and set to required temperature normally depending

on the microns of the film used to wrap the cartons to meet good quality for
the market

Manual operation

This was in the old plant before the introduction of the automatic machine and
involved every work being done by the casual workers

The steps taken in the manual operation

 The filtered wine from the smart tank is tapped through the tap into the
bottle and another worker closes the bottle cap, then the label is placed
 The bottle is placed on a convey which moves the bottle into the oven,
the label is burnt on the bottle. The bottled wine is wrapped by the film
and the film is burnt using the heating gun. Then the carton is moved to
the store for market

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CHAPTER FOUR: RECOMMENDATIONS AND CONCLUSIONS

4.1 BENEFITS OF MY INDUSTRIAL TRAINING

 I learnt that team work is very important in this field as I realized that no
work may be done if people are disorganized. Teamwork increases
productivity in the field
 Being prepared to face any problem and solve it immediately in the field
as some field activities presented new and interesting challenges
 Always willing to learn from anyone since an idea combined is the best
source of knowledge and leads to new innovation

4.2 CHALLENGES ENCOUNTERED

Fear of encountering with many people due to the corona virus
pandemic
 It took me a lot of time to learn the machine, its mode of operation since
it was my first time to encounter some of them.
 There was a lot to learn in the field but the time was short

4.3 GENERAL RECOMMENDATIONS

 Missing machine should be purchased for example the preform heating
and blowing machine.
 Introducing more products into the market for example produce other
products for example water, biscuits, wine in glass bottles
 Universities should give students more practical work and time in the
field so as to avoid inadequate knowledge about certain machines
during field work.

4.4 Conclusion
In conclusion, the time spent at Oyoma general stores for the industrial

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training was worth due to the high exposure and involvement in the
production processes of the factory.

I developed confidence since there were times, we were assigned a task and
was appointed as the team leader so as I could direct the team on what was
supposed to be done

4.5 References
I. Lecture notes.
II. Happy wine company limited group of technicians.
III. Internet.
IV. My log books.

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Appendix
A copy of my mark sheet, log book and some of my pictures at work.

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