Development of a Prototype of Balut Egg Vending Machine
Mac Ghyl Tolentino1, Clark Leil Ramiso1
1
Mechanical Engineering Program, College of Engineering Education
University of Mindanao, Matina, Davao City, Philippines
1mtolentino@umindanao.edu.ph
1clarkramiso@umindanao.edu.ph
I. INTRODUCTION
The balut egg is most popular in Southeast Asia, where it has
been eaten for many centuries. Balut making is a traditional
industry in the Philippines which the people are still preserving
until this generation. Some people wanted to eat balut in the
daytime, but the product is only available at night and
sometimes they don’t know where to look for the vendor. Some
of these vendors roam around the street of residential areas and
sometimes customers might fail to notice the vendor passed by.
In Asia, Eggs laid by Anas platyrhynchus or mallard duck
also known as “pateros duck” are widely consumed in their
salted, preserved, or balut forms but they may be also eaten as
table eggs where they can be scrambled, fried, and boiled, or
they can substitute for chicken eggs as an ingredient [1], [2].
Penoy an incubated duck eggs which did not develop since the
yolk is scattered is usually steamed or boiled and sold alongside
with balut [1], [3]. The influence of the Chinese may perhaps
explain the presence of balut in the country as many Chinese
books about food tend to mention about duck eggs and some of
these books does mention fertilized eggs [4]. This product
provides benefits to those working the graveyard shift where
security guards, hotel clerks, drivers, and etc., regularly seek
out balut when feeling bleary-eyed or out of sorts [5].
Vending machine has become one of the crucial marketing
strategies that able to sell either goods or services without the
need to have any staffs at the store [6]–[8]. This machines are
becoming increasingly more common, easy to set up and can
be installed anywhere in a wide variety of places because it
occupies very less space and is compact in size [9], [10]. This
automatic machine provides goods and items to be bought with
no time restrictions, and in an automatic fashion, if the user
makes a payment and select the desired products[11]–[15].
Studies about the vending machine related to balut is not yet
available in the industry. Information related to creation of
balut vending machine is insufficient. The purpose of this
project is to present an innovation that assists duck farm owners
to increase the marketability of balut and selling their product.
The main objective of this study is to build a prototype of
balut egg vending machine. Specifically, this study intends to
accomplish the following: To design; to fabricate; to gather
data and results in performing the operational test of the device;
and to present the overall fabrication cost a prototype of balut
egg vending machine.
The importance of the study is that it shows data and insight
into the prototype of the balut egg vending machine. This study
will help potential entrepreneurs discover the area for
innovation in the balut industry. This will also become the basis
of the researchers for future related studies.
The focus of this study was the construction of a prototype
balut egg vending machine and the scope will be 16 days and
18 days variety of balut eggs and penoy eggs. Limited only on
the design and fabrication of its dispensing mechanism and the
food warmer used on the vending machine. The electronic
devices that might be used such as bill acceptor will not be
fabricated as they are already available in the market.
II. MATERIALS AND METHODS
A. Conceptual Framework
The conceptual framework at figure 1 shows the
development of the prototype of balut egg vending machine.
The input of the study will be the number of eggs, the size of
the egg, and the temperature. The process will be the gathering
of materials, design, fabrication, and testing of the device. The
output is the prototype of balut egg vending machine.
Input Process Output
• Number of • Design • Balut Egg
Egg • Fabrication Vending
• Size of Egg • Testing of Machine
• Temperature the device Prototype
Figure 1. Conceptual Framework
B. Materials and Resources
To start the fabrication, the material will be gathered and
prepare the equipment and tools needed. Considering the
materials to be used and the resources that will need in attaining
the desired objectives of this study. The vending machine
material are metal plate and metal bar which is composed of
type 304 stainless steels, gears, bolts, nuts, screws, rivets,
bearings and motors. Equipment that will be used is welding
machines, riveters, steel tape, shear scissor, hack saw, screw
driver, hammer. Solidworks 2018-2019 will be used to create
the visual concept of the machine.
C. Methods and Procedures
The trade-off analysis conducted introduces a difference
between the two designs. The two designs were compared and
the design 2 will be more suitable to fabricate based on the
results. See Appendix A for trade-off analysis.
Figure 2 shows the model for design 2 and figure 3 shows
the components of the dispensing mechanism.
Bill Acceptor
Steamer
Dispensing Mechanism
Figure 2. Design Concept
The dispenser tray will be designed as a spiral slide to carry
a quantity of eggs. With the help of gravity, the egg will roll
down to the conveyor in which it will be transmitted one by one
to the receiving area of the machine.
Egg Dispenser Tray
Motor
Screw Conveyor
Figure 3. Dispensing Mechanism
In doing the testing procedures, the money will be inserted
in the bill acceptor and then select the desired product and
observe if the egg will come out according to selection. The
result will be recorded in a table and will repeat the procedure
for consecutive trials. In presenting the fabrication cost, the cost
and quantity of all materials used in fabrication will be listed
and will be presented.
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Comparison of Alternatives: Weights of Criteria Manufacturability (32.58%)
Concept Selection:
1 Equal Criteria:
2 Moderate Availability of Resources
3 Strong Difficulty of Fabrication
4 Very Strong Cost Effective
5 Extreme A B C
A 1⁄1 3⁄4 3⁄
4
B 4⁄3 1⁄1 4⁄
3
Concept Scoring:
C 4⁄3 3⁄4 1⁄
1
Values Interpretation
1 i and j are equally important Square of the matrix
2 i is slightly more important than j
3 i is more important than j 1 0.75 0.75 1 0.75 0.75
1.33 1 1.33 1.33 1 1.33
4 i is strongly more important than j 1.33 0.75 1 1.33 0.75 1
5 i is absolutely more important than j
Sum Weight(%)
2.995 2.063 2.498 7.556 8.859
Design Constraints = 4.429 2.995 3.658 = 11.082 12.992
3.658 2.498 2.995 9.151 10.729
A Manufacturability
27.789 32.58
B Sustainability
Sustainability (32.92%)
C Economic

Criteria:
A B C
1⁄ 4⁄ 3⁄ Maintenance
A 1 3 4
B 3⁄ 1⁄ 4⁄ Lifespan
4 1 3
C 4⁄ 3⁄ 1⁄ Durability
3 4 1
A B C
Square of the matrix A 1⁄ 3⁄ 2⁄
1 4 4
B 4⁄ 1⁄ 4⁄
3 1 3
1 1.33 . 75 1 1.33 0.75 C 4⁄ 3⁄ 1⁄
2 4 1
0.75 1 1.33 0.75 1 1.33
1.33 0.75 1 1.33 0.75 1 Square of the matrix

Sum Weight(%) 1 0.75 0.5 1 0.75 0.5

3.123 3.223 3.269 9.615 32.58 1.33 1 1.33 1.33 1 1.33
= 3.495 2.995 3.223 = 9.713 32.92 2 0.75 1 2 0.75 1
3.563 3.495 3.123 10.181 34.50
29.509 100 Sum Weight(%)
2.998 1.875 1.998 6.871 7.66
= 5.32 2.995 3.325 = 11.64 12.99
4.998 3 2.998 10.996 12.27
29.507 32.92
Economic (34.50%)

Criteria:
Can be Mass Produce
Low Initial Cost
Resource Efficient

A B C
A 1⁄ 3⁄ 3⁄
1 4 4
B 4⁄ 1⁄ 3⁄
3 1 4
C 4⁄ 4⁄ 1⁄
3 3 1

Square of the matrix

1 0.75 0.75 1 0.75 0.75

1.33 1 0.75 1.33 1 0.75
1.33 1.33 1 1.33 1.33 1

Sum Weight(%)
2.995 2.498 2.063 7.556 9.38
= 3.658 2.995 2.498 = 9.151 11.36
4.429 3.658 2.995 11.082 13.76
27.789 34.50
Appendix A
Trade-Off Analysis
After the designing phase of the machine, the design constraint was evaluated. There are 3 design constraints and has 3 sub-
constraints. The design constraints selected was Manufacturability, Sustainability, and Economic. The Pugh Matrix was used to
analyse how important each design constraint selected.
The parameters used in each constraint will determine the advantage and disadvantage of the design and the design with the
highest weighted score will be fabricated. It was rated from 1 to 5 as 1 as being the lowest and 5 as the highest. Design 1 is using
a steamer as food warmer in vending machine while Design 2 is a using heat lamp as a food warmer in the vending machine.

Weight Weight Design Concepts

Constraints Pugh Concept Selection Matrix
(%) (%) Design 1 Score Design 2 Score
Manufacturability

Availability of Resources 8.859 4 0.35436 4 0.35436

32.58 Easy to Fabricate 12.992 4 0.51968 3 0.38976

Cost Effective 10.729 3 0.32187 4 0.42916

Selection Criteria

Maintenance 7.66 3 0.2298 3 0.2298

Sustainability

32.92 Lifespan 12.99 4 0.5196 4 0.5196

Durability 12.27 4 0.4908 3 0.3681

Can be mass produce 9.38 3 0.2814 4 0.3752

Economic

34.50 Low Initial Cost 11.36 3 0.3408 4 0.4544

Resource Efficient 13.76 3 0.4128 4 0.5504

Total Score 31 33

Weighted Score 100 3.4711 3.67078

Design one and two composes of the same materials and same mechanism. The only difference between the two is only the food
warmer used. The two design was graded the same in terms of availability of resources but design 2 was graded lower in
complexity of fabrication because the steamer will also be custom made. Maintenance and lifespan of the machine was graded
the same as these devices will be designed to last longer. Durability of design 1 was graded higher as it uses heat lamp to produce
heat rather than steamer which might affect some of the mechanism’s parts because of wetness. Design 1 was graded lower in
terms of economic constraint because heat lamp cost more and require more energy to give off the same temperature as the
steamer. Trade off analysis shows that design 2 will be implemented based on the constraints. Figure 4 shows the design one,
while Figure 5 shows the design two.

Figure 4. Design 1 Figure 5. Design 2