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    Chapter II: Deciding Factors and Reasons For The Realization of The Design 2.1 Existing Problems and Situations To Originate The Design

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    Montzo Diana Baltonado
    The document discusses the problems with the existing manual process of mixing sorbetes. Small-scale vendors mix the ingredients by hand for around two hours, which is tiring and can cause body pain. The quality is also inconsistent because the mixer's energy levels vary. It then outlines the existing manual mixing process and calculates the labor, material, and losses costs. It finds that the proposed new design that can mix continuously for 8 hours without rest would help address these issues and reduce costs.

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    Chapter II: Deciding Factors and Reasons For The Realization of The Design 2.1 Existing Problems and Situations To Originate The Design

    Uploaded by

    Montzo Diana Baltonado
    13 views2 pages
    The document discusses the problems with the existing manual process of mixing sorbetes. Small-scale vendors mix the ingredients by hand for around two hours, which is tiring and can cause body pain. The quality is also inconsistent because the mixer's energy levels vary. It then outlines the existing manual mixing process and calculates the labor, material, and losses costs. It finds that the proposed new design that can mix continuously for 8 hours without rest would help address these issues and reduce costs.

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    thesis

    Original Title

    Chapter II

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    The document discusses the problems with the existing manual process of mixing sorbetes. Small-scale vendors mix the ingredients by hand for around two hours, which is tiring and can cause body pain. The quality is also inconsistent because the mixer's energy levels vary. It then outlines the existing manual mixing process and calculates the labor, material, and losses costs. It finds that the proposed new design that can mix continuously for 8 hours without rest would help address these issues and reduce costs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    13 views2 pages

    Chapter II: Deciding Factors and Reasons For The Realization of The Design 2.1 Existing Problems and Situations To Originate The Design

    Uploaded by

    Montzo Diana Baltonado
    The document discusses the problems with the existing manual process of mixing sorbetes. Small-scale vendors mix the ingredients by hand for around two hours, which is tiring and can cause body pain. The quality is also inconsistent because the mixer's energy levels vary. It then outlines the existing manual mixing process and calculates the labor, material, and losses costs. It finds that the proposed new design that can mix continuously for 8 hours without rest would help address these issues and reduce costs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Chapter II: Deciding Factors and Reasons for the Realization of the Design

    2.1 Existing Problems and Situations to Originate the Design

    Small-scale entrepreneurs or vendors of sorbetes who are also the one who makes

    their product are mostly making it manually. It means that they have mixing tools but

    the procedure of mixing is by using their hands. Though it can make the one who

    mixes to be exercised, it is very tiring since the time allotted to fully oxidize the

    Sorbetes through mixing to make it creamy in texture is almost two hours. This can

    affect the posture of the person and causes severe body pain. These things are likely to

    happen since this small-scale business is the way to financially sustain the family of

    entrepreneurs doing it that the business should be done regularly.

    The consistency of the quality of the sorbetes’ texture from time to time is

    another concern since the amount of energy that the person who mixes cannot be

    guaranteed every mixing operation. It is because muscle stress or strength drain will

    occur in particular with how frequent the person is mixing sorbetes.

    2.2 Nature and Operation of the Design

    Preparation of Mixing the Placing the mixed


    Ingredients (Cassava Ingredients Ingredients in an ice
    Flour and Coco through cream sorbetes tube and
    Milk) and Cooking Hot Water putting it to the karo to
    Equipment cool it down overnight

    Cooling the creamy Mixing the ingredients Preparation of all


    mixture until ice cream manually by hand inside ingredients and the
    texture is achieved the tube on karo manual mixer

    The product is ready to distribute at any places


    2.3 Costing of the Existing Operation System

    A. Labor Cost:

    Labor = For 8 hours duty = 305 Pesos/day

    B. Material Cost:

    Manual Mixer = 1000 pesos

    C. Losses Cost:

    Losses during labor rest per day = 2 Karo = 3600 Pesos/day

    2.4 Remarks and Findings

    Based from the costing and losses per day in manual mixing, the proposed design

    should be commissioned immediately which can mix the cream and run for 8 hours

    without rest and losses.

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