A PROPOSAL ON

DESIGN AND FABRICATION OF SEL-ROTI MAKER

SUBMITTED BY:
ROOMI MANDAL (071BME638)
SHREEJA ADHIKARI (071BME645)
SUSMA KARKI (071BME647)
ANUPAMA GHIMIRE (071BME650)

SUBMITTED TO:
BALAJU INDUSTRIAL STATE
BALAJU
KATHMANDU

Jan, 2018
 CHAPTER ONE
INTRODUCTION

1.1 Background

Sel-roti is a traditional Nepali ring shaped delicacy prepared mostly in occasions and festivals
in Nepal. It is prepared by mixing rice flour, water, milk as well as sugar in approximate
quantities to make a thick batter then deep-frying it in oil. It is probably the most enjoyed
delicacies of Nepal by people of all ages.

The process of making of Sel-roti from preparation of batter to letting the batter settle down
and making of Sel-roti can be tiresome and difficult to many. Maintaining proper batter
consistency is a difficult task in itself. The process of ‘making of sel-roti’ is another task that
needs to be done very carefully. Much skill is needed to make proper shape of the roti. For
newbies, making of sel-roti itself is a very challenging task and not many seem to prefect the
art of making a proper traditional ‘Sel-Roti’.

1.2 Problem Statement

The process of preparation of Sel-roti is tedious and it needs a lot of skill and practice to
make a proper shaped roti. Submitted proposal intends to highlight the problem and presents
the method for design and fabrication of ‘Sel-roti’ maker.

1.3 Objectives

1.3.1 General Objective

 To design and fabricate Sel-roti maker

1.3.2 Specific Objectives

 To design and test the mechanism for making ring shape of sel roti

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  To model the different parts of the machine and assemble them using CAD
software
 To fabricate the sel roti maker by selecting the best material and procedure
used in food technology

1.4 Scope

The sel-roti maker would be good scope on the following sense:

 It is expected to be used in small scale at home to big restaurants.

 This can be used for making similar products like jerry, donuts, etc.
 This may reduce the need of high skilled person for making proper sized and
shaped sel- rotis.

1.5. Benefits of sel roti maker

Sel-Roti makers can be used to make delicious sel-rotis with ease and without creating a mess
in the kitchen
In summers it become almost impossible to be in kitchen for such a long time. It is such a
work which a single person face difficult to handle alone. It only becomes easier if two
people are involved. So for all such reasons it was becoming must that a device should be
there which can help in this operation.So, when this will come, it shall just change the
thinking of many of them and force them accept the thing.
As we know making sel roti is a messy work, making accurate mixture of flour and
water,and making circle of the mixture in hot oil.In most of the cases,making circle has
become a difficult task and the process very frustrating.The sel-roti maker enables you to
make perfect shaped sel-rotiswithout putting in much effort.
With the help of the machine multiple sels can be cooked at a time.It is much faster then
what a person does manually.So, the greatest advantage of sel-roti maker is that it saves you a
great deal of time which can be further utilized in other important things. Moreover, this
device comes with the hassle free operation which means it can be conveniently used by
anyone.
As,sel roti is a very wanting food item specially with tea in the break fast or at the tiffin.It is
very necessary to bring another revolutionary food machine in the market.This machine will
be painstakingly designed to cater to the needs of wide range of consumers, from individual
homemakers to hotel & fast food chains.But hotel owners certainly stand to benefit more,
since Sel-rotis maker numerous advantages can potentially turn this machine into a big boon
for their business.

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 CHAPTER TWO

LITERATURE REVIEW

2.1. Traditional methods for making sel roti

Sel roti is a cross between doughnut and a bagel. But it is actually made up of rice flour and
is like no other bread in the world. The rice flour is deep fried and worked into a circular
shape.

2.2. Materials and method for making sel roti

Rice, ghee and frying oil are the main ingredients for making sel roti. Recipe for the
preparation of sel-roti is Rice flour: 100 g, Sugar: 21 g, Ghee: 10.5 g and Water: 25 mL. The
rice is winnowed with the help of Nanglo and cleaned with water for 2 times. Water is added
and is allowed to stand for 2 hours. The water is drained from the soaked rice and ground into
flour. For the preparation of sel-roti, 30% coarse flour and 70% fine flour are mixed and
taken. Sugar, ghee and a little water is added onto the flour. It is kneaded with palm for about
20 minutes and allowed to stand for batter development. Sufficient water is added and
whipped with hand. Then, the batter is poured into heated oil, giving into the circular shape.
Frying is done at 210˚C (initial). Total time of frying is 35 second; upside is turned down
after 19 second and finally removed with the help of Jheer, which is a local word for a
pointed bamboo stick. (Dahal & Katawal, 2013)

Some people pour the batter with hand, some pour it by taking it in upper cut out part of the
bottle and some uses bowl for the purpose. The shape and thickness of sel- roti depends upon
their own judgment, skill and ability.

2.3. Food technology

Food processing is a high priority sector and several technologies are being developed. Some
of the technological trends include:

-Food extrusion Technology: Food extrusion technology is a process which combines

several unit operations including mixing, cooking, kneading, shearing, shaping, forming and
heating. The principles of operation are similar in all types: raw materials are fed into the

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extruder barrel and the screw(s) then convey the food along it. Further down the barrel,
smaller flights restrict the volume and increase the resistance to movement of the food. As a
result, it fills the barrel and the spaces between the screw flights and becomes compressed.

- Cold Chain Technology: The task of cold chain is to minimize damages to raw materials
from farm to factory by developing cold chain infrastructure.

- Food preservation technologies: The increasing demand for high quality processed foods is
driving industrial houses to adopt novel preservation techniques. These are aimed at
increasing the shelf life of products and also at preserving the nutritional value of foods up to
the point of consumption.

2.4. Mechanisms and machines

Mechanisms: According to Khurmi, the two links or elements of a machine, when in contact
with each other, are said to form a pair. If the relative motion between them is completely or
successfully constrained (i.e. in a definite direction), the pair is known as kinematic pair.
When the kinematic pairs are coupled in such a way that the last link is joined to the first link
to transmit definite motion (i.e. completely or successfully constrained motion), it is called a
kinematic chain. In other words, a kinematic chain may be defined as a combination of
kinematic pairs, joined in such a way that each link forms a part of two pairs and the relative
motion between the links or elements is completely or successfully constrained. When one of
the links of a kinematic chain is fixed, the chain is known as mechanism. It may be used for
transmitting or transforming motion e.g. engine indicators, typewriter etc. A mechanism with
four links is known as simple mechanism, and the mechanism with more than four links is
known as compound mechanism. When a mechanism is required to transmit power or to do
some particular type of work, it then becomes a machine. In such cases, the various links or
elements have to be designed to withstand the forces (both static and kinetic) safely.
Following types of links may be used in the designing process:

-Compass/ Divider mechanism: A pair of compasses, also known simply as a compass, is

a technical drawing instrument that can be used for inscribing circles or arcs.

- Four bar linkage: Four bar linkage like parallelogram linkage can trace circular path. In this
case, the two pairs of opposite links are equal and one link is extended in which the tip
follows a circular path.

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-Pantograph: Pantograph is a device used to reproduce a displacement in a reduced or in
enlarged scale. It is used for duplicating the drawing maps, plans, etc. In this case all the pairs
will be turning in nature. It consists of lower pairs. For drawing circle pantograph with
different number of linkages can be used with different degrees of freedom.

- Gears: Different types of arrangement of gears are possible for moving a link in a circular
path.

2.5. Relevant technologies

Automatic Jalebi making machine: This uses CNC machines for the purpose. Computer
numerical control (CNC) is a method for automating control of machine tools through the use
of software embedded in a microcomputer attached to the tool.

2.6. Product design procedures

2.6.1. Identification of need: Buddynas and Nisbett (2011) shows that identification of
need generally starts the design process. Recognition of the need and phrasing the need often
constitute a highly creative act. Schmidth(2009) emphasizes that increasing worldwide
competitiveness creates a need for greater focus on the customer’s wishes. The needs of
customers outside of the company are important to the development of the product design
specifications for new or improved products.

2.6.2. Definition of the problem: There is a distinct difference between the statement of the
need and the definition of the problem. The definition of problem is more specific and must
include all the specifications for the object that is to be designed. The specifications are the
input and output quantities, the characteristics and dimensions of the space the object must
occupy, and all the limitations on these quantities.

2.6.3. Synthesis: The synthesis of a scheme connecting possible system elements is

sometimes called the invention of the concept or concept design. This is the first and most
important step in the synthesis task. Various schemes must be proposed, investigated.
Analyses must be performed to assess whether the system performance is satisfactory or
better, and, if satisfactory, just how well it will perform. System schemes that do not survive

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analysis are revised, improved, or discarded. Those with potential are optimized to determine
the best performance of which the scheme is capable.

2.6.4. Analysis and optimization: Both analysis and optimization require that we construct
or devise abstract models of the system that will admit some form of mathematical analysis.
We call these models mathematical models. In creating them it is our hope that we can find
one that will simulate the real physical system very well. Thus, we may synthesize several
components of a system, analyze and optimize them, and return to synthesis to see what
effect this has on the remaining parts of the system.

2.6.5. Evaluation: Evaluation is a significant phase of the total design process. Evaluation is
the final proof of a successful design and usually involves the testing of a prototype in the
laboratory. In this stage there is wanting o know if the design really satisfies the needs. Is it
reliable? Will it compete successfully with similar products? Is it economical to manufacture
and to use? Is it easily maintained and adjusted? Can a profit be made from its sale or use?
How likely is it to result in product-liability lawsuits? And is insurance easily and cheaply
obtained? Is it likely that recalls will be needed to replace defective parts or systems?

2.6.6. Presentation: Communicating the design to others is the final, vital presentation step
in the design process. Undoubtedly, many great designs, inventions, and creative works have
been lost to posterity simply because the originators were unable or unwilling to properly
explain their accomplishments to others. Presentation is a selling job. The engineer, when
presenting a new solution to administrative, management, or supervisory persons, is
attempting to sell or to prove to them that their solution is a better one.

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 CHAPTER THREE

METHODOLOGY

Understanding the market needs

Feasibility of machine

Development of concepts

Review of literature

Selection of concept

Modeling and assembly

Fabrication and testing of the machine

Documentation

Figure 3. Flowchart showing methodology

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The activities from the initialization to the finalization of this project involve the following
steps:

3.1 Understanding the market needs

Different markets of Nepal are surveyed about the consumption of the sel roti. It was
observed that the demand is extremely high during the festival seasons in comparison to other
days.

3.2 Feasibility of machine

Here we will study the feasibility of our machine. We will study about possibility of making
of different mechanism in the making of the machine.

3.3 Development of concepts

After getting the results of the survey and the feasibility, we will be generating the ideas of
making the sel-roti maker.

3.4 Review of literature

For the study of mechanism and the feasibility of sel- roti machine, several books related to
mechanism and machine will be consulted. We also will search articles related to the CNC
machine and watch adequate videos related to food manufacturing in industries. Besides,
journals will be read related to the component design and material selection.

3.5 Selection of concept

There will be many ideas generated for sel-roti making machine. All the ideas will be
evaluated in terms of efficiencies, cost, time consumption and easiness and ultimately the
ideas among them will be selected.

3.6 Modeling and assembly

Solidworks software will be used for modeling and the assembly of different components of
the machine. Also, simulation and analysis will be performed through this software. Result
analysis. Through the simulation done in solidworks, conclusion will be drawn about the best
mechanism that will be used. Thus, by selective the best alternative, fabrication will be done
based on that mechanism.

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3.7 Fabrication and testing of the machine

Different materials and parts will be procured according to the availability in the market of
Nepal. Also, testing of the machine will be done to evaluate the performance of the sel roti
making machine.

3.8 Documentation

Finally, a report will be prepared providing the detailed design and the analysis of sel roti
making machine.

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 CHAPTER FOUR

TIME MANAGEMENT

Poush Magh Falgun Chaitra Baisakh Jeth Asar

Understanding need

Feasibility Study

Literature Review

Development of concepts

Selectionof concept

Modelingin solidworks

Fabrication and testing

Documentation and Report making

Figure 4. Gantt Chart

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 CHAPTER FIVE

COST ESTIMATION

S.N. Particulars Rate Quantity Total

(Rs)
1. Motor 5000 2 10000
2. Steel 70(per kg) 30 2100

3. Chains 1500 5 7500

4. Gears 3000 5 15000

5. Heating system 20000

6. Nut, bolts, nails 50 20 1000

7. Belt 1000 2 2000

8. Utensils 2500 4 10000

9. Machining cost 15000

10. Transportation 1500

11. Screw Extruder 10000

12. Softwares 2000

13. Stationery 1000

14. Documentation 8000

15. Miscellaneous 10000

16. Total 115100

Table Cost estimation

Note: This is an approximation. The actual cost depends upon the process we select.

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 CHAPTER SIX

EXPECTED OUTCOME

The batter of sel-roti will be given as a feeder. The machine will make the circular shape of
the batter while pouring it in to oven.

At the end of project, we will have detailed idea and design of sel- roti maker along with its
fabricated model.

Figure 6. Excepted outcome pictorial representation

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REFERENCES

Dahal, S., & Katawal, S. B. (2013). Effect of Batter Ageing on Microbial, Physiochemical
Changes and sensory quality of sel-roti. Nepal: J. Food Sci. Technol.

A Guide to the dishes and food of Nepal

Source:https://theculturetrip.com/asia/nepal/articles/nepalese-food-wholesome-himalayan-
bites/

Budynas, R.G. & Nisbett, J.K. ( 2011): Shigley’s mechanical Engineering Design. New
York :McGraw Hill.

Dieter, G.E & Schmitt, L.C.(2009):Engineering Design- a Material Processing

Approach.New York: McGraw Hill.

Dicker, J.J. , Pennock, G.R. & Shigley, J.E.(2003): Theory of Machines and Mechanism.
New York: Oxford University Press.

Khurmi, R.S. & Gupta, J.K.():Theory of Machines.India:S.Chand.

Compass ( Drawing Tool), Source: https://en.wikipedia.org/wiki/Compass_(drawing_tool)

Indian Manufacturing Industry Technology Status and Prospectus. (n.d.).,

Source: https://www.unido.org/sites/default/files/2009-
04/Indian_manufacturing_industry_technology_status_and_prospects_0.pdf

Millen, C. I. (2012). The Development of Colour 3D printing system. Newzealand: Massey

University.

Taimina, D. (n.d.). Historical mechanisms for drawing Curves.

Y, A. K. (n.d.). Extrusion technology. Baptla.

Pantograph Source: https://en.wikipedia.org/wiki/Pantograph

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