Bread Maker Case Study
Introduction to the Project
Parker (2017) claims that bread makers are highly controversial kitchen units. Most critics declare that the loaves produced by the existing commercially available brands often resemble self-kneaded bread. Notwithstanding, this appliances tend to cut down considerable effort and time needed to produce a sufficient quantity of home-made loaves. Worth noting, the pieces of bread produced are cheaper than those sold in commercial retail outlets (Parker, 2017).
The requirements considered by consumers while deciding on which model to purchase include the size and cost of the appliance, the type and number of control buttons or units, and the size of loaves that the appliance …show more content…
This is important to averting possible design constraints that might be overlooked during the design process. These include but not limited to:
1) Source of Power
The source of power is an important consideration in the design of a bread maker, given the fact that the cost of energy is exceedingly dramatic. To avoid possible energy constraints, it is important that the product should not be designed to be powered solely by an expendable resource. The possibility that this appliance might be used in regions without access to electricity is quite important. Thus, the power rating of the appliance should be average in order to provide the option of being powered by renewable sources of energy, such as solar energy.
2) Ease of Repair
A significant consideration in the design of the product is its repairability. The machine should be fabricated using locally available materials. In addition, the user serviceable parts, including the heating elements and assembly components should be locally available. The feasibility of the project would be ruled out if the produc is not locally repairable.
3) Ease of …show more content…
However, some differences oftenm emerge between extremely warm and cold operating environments. The “Gastroback Design Bread Maker Plus Manuals” (n.d.) posits that the room temperature should be maintained between 15 to 34̊ C. If the temperature of the mixing water is below 10̊ C, then the yiest might not be activated. Subsequently, the bread will not rise. In addition, the yeast might be destroyed prematurely if the temperature of the mixing water exceeds 35 ̊C.
5) Cleaning and Maintenance
The proposed design should be easy to clean since food products are sensitive in nature. The bread pan should be detachable from the drive shaft without the need for the operator to apply excessive force during cleaning. The cleaning process should be made easier by using nonstick materials to fabricate the kneading paddle and the bread pan. These components should be easy to dismantle from the set so that bread crumbs can be discarded with ease after the baking