POLYTECHNIC SCHOOL

NATIONAL

FACULTY OF MECHANICAL ENGINEERING

DESIGN OF A ROTATING GRILL

PREVIOUS PROJECT TO THE COURSE APPROVAL

OF MACHINE DESIGN

SAÚL MAURICIO FLORES RECALDE.

[email protected]
Brenda Dayana Pozo Amuy.
[email protected]

DIRECTOR:
ENG. MARIO GERMAN GRANJA RAMÍREZ MSc.
[email protected]

QUITO, February 2019

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Content
CAPÍTULO 1.......................................................................................................................... 1
GENERALITYS ................................................................................................................ 1
1.1. TITLE ................................................................................................................... 1
1.2. OBJETIVOS ............................................................................................................ 1
GENERAL OBJECTIVE. 1
SPECIFIC OBJECTIVES. 1
1.3. DEFINITION OF THE PROBLEMA.............................................................................. 1
1.4. SOLUTION OF THE PROBLEM. 2
1.5. JUSTIFICATION. 2
CHAPTER II. 3
THEORETICAL FOUNDATIONA .............................................................................................. 3
2.1. INTRODUCTIONN .................................................................................................... 3
2.2. DEFINITION FROM THE GRILL. 4
2.3. SELECTION FROM A GOOD GRILL MASTER. 4
2.4. TYPES FROM GRILLS. 4
2.4.1. GRILLS MOBILES. 4
2.4.2. GRILLS PRE MOLDED. 5
2.4.3. GRILLS A GAS. 6
2.4.4. GRILLS ELECTRICS ............................................................................. 7
2.5. EL GRILL MATERIAL. 8
2.6. PROPERTIES COOKING. 9
2.7. PROPERTIES OF THE HEAT. 10
2.8. CLEANING. 10
2.9. OTHERS FACTORS. 10
2.9.1. STEEL 201 ................................................................................................... 11
2.9.2. STEEL 430 ................................................................................................... 11
2.9.3. STEEL 304 ................................................................................................... 11
2.10. COMPANIES THAT MANUFACTURE GRILLS. 11
2.10.1. BOX:. 12
2.10.2. TOP KITCHEN:.......................................................................................... 12
2.10.3. VIKING: ...................................................................................................... 12
2.10.4. ALCAZAR:.................................................................................................. 12
2.11. THE AXIS. 13
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2.11.1. GEOMETRIC TENSION CONCENTRATOR ) ...................... 13

2.11.2. BENDING AND SHEAR EFFORTS DUE TO A TORQUE IN
UN IN WORKING TO FATIGUE.. 13
2.11.3. MOHR CIRCLE. 14
2.11.4. FALL THEORIESA ................................................................................. 15
2.11.5. FATIGUE FAILURE CRITERIAA ...................................................... 16
CHAPTER III. 17
MODULAR AND ALTERNATIVE DEVELOPMENT. 17
3.1. DEFINITION AND CONCEPTUAL DESIGN. 17
3.1.1. ANALYSIS OF FUNCTIONAL DIAGRAMS. 18
3.1.2. DEFINITION OF MODULES: ....................................................................... 18
3.2. SPECIFICATIONS TECHNIQUES. ...................................................................... 21
3.3. DEVELOPMENT FROM THE FUNCTION OF QUALITY. 23
3.3.1. CASA OF QUALITY. 24
3.4. MATRIX MORPHOLOGICAL.. 25
3.5. MATRIX OF WEIGHTED CRITERIA. 27
3.6. DESIGN OF MATERIALIZATION. ....................................................................... 28
3.6.1. DETERMINATION FROM THE GEOMETRY OF THE EJE ...................................... 28
CHAPTER IV. 34
OBTAINED RESULTS. 34
CHAPTER V. 35
CONCLUSIONS. 35
BIBLIOGRAPHY VI. 36
ANNEXES VII. 37
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CHAPTER 1.

GENERALITIES

1.1. TITLE
Design of a rotating grill for charcoal barbecue.

1.2. OBJECTIVES

GENERAL OBJECTIVE
Design a rotating grill for charcoal barbecue.

SPECIFIC OBJECTIVES
Gather bibliographic information about available grills in the
market.
Develop plans for the rotating grill.
Establish the technical specifications necessary for development.
of the design of a rotating hexagonal charcoal grill.
Establish differences between a conventional grill and a rotisserie.

1.3. DEFINITION OF THE PROBLEM

The innovation of existing machines is necessary to solve the
problems that occur when the human being is the inspecting entity of
certain types of processes that require a higher level of skill.
The high demand for grilled beef makes restaurants that
they offer such types of foods have more and more customers and the times of
wait times are long to satisfy such a large number of orders requested in the hours
peak of those restaurants (lunch time, Friday night and weekend)
semana); siendo necesaria la implementación de nuevos tipos máquinas para la
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cooking of food, thus avoiding long waiting times and poor

cooking of them by the person in charge of the barbecue at the
hours previously mentioned.

1.4. SOLUTION TO THE PROBLEM

It is proposed to design a rotating grill with the aim of turning as many as possible.
of food on a grill turn, thus reducing the time spent for this.
work done by a cook, in addition to reducing the number of staff
necessary for that action.

1.5. JUSTIFICATION
Traditional grills require staff to supervise.
constantly cooking the food, the aim is to reduce this
number of staff through a rotating grill.
With the help of an electric motor, it will be possible to rotate automatically.

the foods to be roasted.

The technological resources required for the manufacturing of this
grills are not of large scale, and they are present as
important design parameter.
We have the scientific and technological knowledge acquired.
throughout the mechanical engineering course offered by the
bibliography for the preparation of this project.
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CHAPTER II

THEORETICAL FOUNDATION

2.1. INTRODUCTION

Durante miles de años el asado fue el único método de cocción de alimentos, por
direct application of the flame or its heat onto the piece of meat, fish, or
vegetable, normally placed over the fire with some securing system
rudimentary. As the years went by, innovations emerged that
they contributed to modern cooking like clay pots in the year 7000 B.C.
the first adobe ovens in 5000 B.C., the iron kitchen, known in the
Rio de la Plata as an economic kitchen, in the 17th century, the invention of the kitchen
gas in 1802 and finally in the 20th century electric stoves and ovens
microwave. However, despite all these inventions that have improved
significantly the quality of life of people, the palate of humans still
choosing steak as the preferred method to savor a dish of
meat (Guzmán, 2015), that is why there are currently large chains of
restaurants that offer charcoal-grilled food and the demand for this dish is
increasing to such an extent that the grills used in those restaurants
they are too small to meet the demand of the diners.

Taking into account the weighted criteria method proposed by Design

Concurrent is a way of conceiving the design and development of products and
global and integrated services where perspectives converge from the
product perspective, human resources, and material resources
(Riba, 2002), a solution will be selected among different alternatives to
carry out the functions that the machine must perform.
Finally, a grill model will be designed that is capable of fulfilling
satisfactorily the established requirements.
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2.2. DEFINITION OF GRILL

The grill or barbecue is an iron utensil in the shape of a grid that is placed
above the fire and above it what is to be roasted or toasted. It is located at a
safe distance from the fire or embers. The food receives heat in the form
slowly, and once the meats are ready, the grill is brought a little closer to
heat and this is how the external part of the meats turns a color
more golden, giving a better presentation, in addition to being crispy and
eliminate possible residual fats from the meat (educalingo, 2019).

2.3. CHOOSING A GOOD GRILLER

When planning a barbecue, a lot of attention is given
on the meat and the cuts that will be placed on the grill. However, one of
the first points to consider are having a proper grill and that
then enjoy a well-grilled meat.
When it comes to grills, we have a wide variety, and a large part of the
The election has to do with the space of the site where the barbecue will take place.
The most widely used models today are:

2.4. TYPES OF GRILLS

2.4.1. MOBILE GRILLS

Mobile grills win in practicality because they can be placed in
any place in the park or the yard. To gain even more comfort from
I use some that come with large wheels to make it easier to move them.
on the grass. Others come equipped with small, rotating wheels, and
are optimal for moving over smooth surfaces (Cruz, 2016).
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Illustration 1: Mobile grill (Cruz, 2016)

These types of grills to add efficiency must come coated with

refractory bricks that protect its base, the sides, and the bottom, both from the
fire as well as wind. And, to gain in robustness, its structure
must be made of solid angle iron.
Some are disassemblable to facilitate their transportation and can also be
get with doors down, where to store all the elements
to make the perfect barbecue: spade, barbecue fork, charcoal, firewood, cutlery, etc.

Since they are grills that will generally be exposed to the elements,
They must be protected with some waterproof element (Cruz, 2016).

2.4.2. PRE-MOLDED GRILLS

Leaving aside the grills assembled on-site, these can become the
longer lifespan, as they can last up to 20 years. Additionally, they have the
ventaja de que se instalan en menos de una hora.
These grills, being assembled with a modular system, come in
different sizes and their dimensions are defined according to the customer's preferences (Cruz,

2016).
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Illustration 2: Pre-Molded Grill

2.4.3. GAS GRILLS

They are the most resisted by the "traditionalists of the barbecue" because, although
the system is very practical, it eliminates one of the key elements for them: the
fire.
Those who choose them do so weighing that one should not use coal or
leña, por lo que no se ensucia nada con hollín. Además, permiten ahorrar
the entire time the embers are lit. Just turn the gas knob,
turn on the burners and place the meat on the grill. They even come
differentiated for natural gas (pipeline) or for bottled gas (cylinder)
(Cruz, 2016).

Illustration 3: Gas grill (Cruz, 2016)

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They are commonly used in outdoor spaces and, on some occasions,

they are fixed. Their grill is rectangular and, at the bottom, they have installed
burners where the gas feeds the fire.

In some, the hardware is divided into 1, 2, or 3 removable modules, which

eventually they can be replaced by an enameled double-sided grill, a
tray for frying or making other preparations like sauces or stews (Cruz,
2016).

2.4.4. ELECTRIC GRILLS

These are usually the same as the gas models but the
burners of gas for resistances electric
Some models come with a lid, which makes them ideal for
balconies, terraces and houses with little space.
It is a lightweight, portable, and low-consumption grill. You can also
obtaining removable grill racks, which makes cleaning easier
(Cruz, 2016).

Illustration 4: Electric grill (Cruz, 2016)

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2.5. THE MATERIAL OF THE GRILL

Round iron grills or angle iron in a V shape

Grills made with round iron are the most common and are the ones that
They can be found in most retail places. The cooking of iron
the square is similar to that of the round iron, but it stands out for marking the meat of
a more even way giving it a better presentation.

On the other hand, grills made of iron in a V shape also have their
adepts. The lovers of angle iron claim that in round iron all the
fat falls into the fire and this, besides generating flames, creates an effect of
pyrolysis which, they say, is not good for health, something that does not happen in this
angular model.
Pros and cons of round iron grills:

Unlike what happens with V-shaped grills, in the

the grease slides off the round bars and falls directly, which
helps to quickly degrease the meat.
on the other hand, this grill is much easier to clean than
any other.

As a negative aspect, we could say that this can generate

some fire source under the cuts, although if the embers are good, it's not
it should happen.

Pros and cons of V-shaped iron grills:

Permite que la grasa quede en contacto con la carne durante un

a little more time and there, as it continues to heat up, it will boil and
to transfer its flavor to the meat.
He will accumulate the fat that is melting and prevent it from falling.
directly over the coals, which could generate a fire source
under the flesh, burning it.
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Among its negative aspects, we could mention that having

to place this grill at an angle so that the fat runs off,
As it moves downwards, it will be 'contaminating' with the flavor.
typical of a cut to those that will follow (Argentina, 2019).

Currently, there is a wide range of grill options and accessories available.

local market, thus the cooking surface of a grill can be
made of a wide variety of materials, including cast iron and steel
stainless. Although both types of grills are suitable, it should be considered
the differences between both.

2.6. COOKING PROPERTIES

Both iron and stainless steel grills offer a
suitable surface on which to cook a wide variety of
foods. Iron grills (or galvanized iron) offer the
more traditional cooking surfaces, providing foods with the classics
dark charcoal lines that many people associate with the grill. A finish
with stainless steel provides a non-stick surface on which
cooking, offering cooks an option to prepare food without it
risk of leaving pieces on the grill during the process. The cooks
They must carefully accept the iron grills before heating them.
for avoid what the food himself
take a the surface.

There are also grill items with a surface in the market.

coated with Teflon which is not recommended. The heating of
Teflon releases and liberates at temperatures above 250 degrees.
about 15 toxic gases, including two that are carcinogenic in nature.
apparent risks are based on studies conducted on animals and concludes
que existen algunas pruebas de que el ácido perfluorooctano produce
cancer.
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2.7. PROPERTIES OF HEAT

Iron takes longer to heat up compared to the time that
it takes you to stainless steel, retains heat for longer with
regarding steel and it takes longer to cool down. Stainless steel is
heats up more slowly and dissipates its heat more quickly. The
The heat retention properties of steel give cooks more space.
for errors. For example, a chef using a gas grill
stainless steel can quickly extinguish flames if the temperature is
very high, causing the grill to cool down quickly. A cook with
a cast iron grill cannot do this so easily and runs the risk
to burn their food even if their heat source is turned off.

2.8. CLEANING

After the last barbecue, there is always the inevitable task of cleaning.
Iron grills are more difficult to clean, and users have the
option to use strong steel bristle brushes for scraping and cleaning
iron grills. Stainless steel grills may be more
Easy to clean, cleaning liquids and tools can be used.
specifically created to apply on stainless steel surfaces
that clean the grill and maintain the steel surface.

2.9. OTROS FACTORES

There is a significant price difference between cast iron grills and the
made of stainless steel. Assuming all other factors are equal, the grills of
stainless steel are generally more expensive than those made of iron. On the other hand

one must take into account the frequency of use of the grill and the
preventive maintenance that a person will give to their device of
cooking.
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Other considerations and differences between Stainless Steels

Galvanized steel is nothing more than iron that has been given a
chemical-physical treatment to obtain a zinc coating that
Avoid premature oxidation and extend the life of the material as a product.
used for cooking food.
On the other hand, we can find a variety of qualities of steels.
stainless, however, in the culinary world the most used are
the steel grade 430 (Bright Stainless Steel), grade 201 and grade
304 (Matte Stainless Steel or Surgical).

2.9.1. STEEL 201

Contains less nickel than stainless steel 304 but has good
corrosion resistance of oxide. The manganese content is from 5 to
20%. The addition of nitrogen increases mechanical strength (Grillcorp,
2014).

2.9.2. STEEL 430

It is the most popular of the stainless steels simply made of chromium. It is a
general purpose steel, it is ductile and has good characteristics of
formability as well as good corrosion resistance (Grillcorp, 2014).

2.9.3. STAINLESS STEEL 304

Every purpose has suitable properties for a large amount of

applications. It is recommended for welded lightweight constructions that
require good corrosion resistance. It performs well in
high temperatures (800 to 900º C) and good mechanical properties.
(Grillcorp, 2014).

2.10. COMPANIES THAT MANUFACTURE GRILLS

Ecuador, being a non-manufacturing country, does not add added value to its
raw materials; it does not have national grill manufacturers within the country.
more than small unestablished companies that manufacture them on demand
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or as a hobby, in some cases. There are foreign exporting companies that

what are the large national companies (Favorita Corporation, El Rosado)
They acquire these grills to sell them internally, the foreign brands more
known in the country in this field are:

2.10.1. BOSCA:
Company founded in 1985, revolutionizing the wood heating system
in Chile, positioning itself from its beginnings as a benchmark for the
national and international market with different manufactured products
of steel.

2.10.2. TOP KITCHEN:

Top Kitchen is a company dedicated to the marketing of
kitchen equipment for over a decade. This company is
part of Imega-Ventus, a company dedicated to marketing
professional kitchen equipment.
The brands Blanik, BBQ Grill, and Smeg cover equipment markets.
kitchen, appliances, and grill.
Blanik, a brand of household appliances that was born in 2009 from the kitchen to

share with the family and since 2017 with the appliances
daily use, BBQ grill with a wide mix of gas cart grills and
built-in.

2.10.3. VIKING:
American company founded in 1969, dedicated to production of
household items including kitchens, kitchen tools,
gas and wood ovens and grills depending on the orders of their customers, it is
a recognized brand nationally and internationally.

2.10.4. ALCAZAR:
More than 25 years of experience in the national and foreign market
they certify the quality and performance of climate equipment, kitchens,
heaters, grills, and accessories that Alcazar has available to cover the
constant need of their clients.
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2.11. THE AXIS

The axis is a rotating or stationary element for transmission or conversion of
power, on which elements such as turbomachines, flywheels, are mounted
["crankshafts","gears","drums","pulleys","compressors","camshafts","propellers"]
bombs, etc. The axis can be stationary (a device to open a
gate) or rotary (that of a turbomachine). When these loads are
combined, they can be expected to be of static and/or cyclical type. Any axis subjected to

cargas de flexión y torsión que además se encuentre rotando estará sometido a

reversible loads. Therefore, the shaft will be exposed to fatigue failures. When it
It is necessary to know that a stress analysis at a point is going to be designed.
specific to an axis is done only through the geometry of the axis in the proximity
from that point. Once that area or critical point is located, they are sized for
meet the support requirements and then the rest of the axis is sized. It is
to say if the calculations are carried out so that the element does not fail at the critical point,

Then the rest of the shaft will not fail.

2.11.1. GEOMETRIC TENSION CONCENTRATOR ( )

When designing a machine element, it is important to pay attention to the changes in the

sections of machine elements or irregularities in the material, since

any discontinuity in a machine element alters the distribution of
tensions in the surroundings of oneself. These discontinuities are called
called Voltage Concentrators, since it produces an increase in
tension in the surrounding areas, and in the regions where it occurs.

2.11.2. BENDING AND SHEAR EFFORTS DUE TO A

TORQUE IN AN EM WORKING TO FATIGUE.

To analyze the stresses on the shaft working under Fatigue, it is necessary to determine
the material point, with higher stresses. This point is called point
critical and is close to the midpoint and where there are abrupt changes of
geometry.
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If the effort is not constant and there is also a geometric change, it should be
use the following formulas.

, = ( ) Effort amplitude

= ( ) Shear stress amplitude

, = ( ) Average effort

= ( ) Average shear stress

2.11.3. MOHR CIRCLE

Illustration 5: State of stresses in the xyz direction of a material point of a Machine Element

The Mohr circle allows me to find a state of principal stresses.

equivalent to the state of stresses in a given direction.
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Illustration 6: Mohr's Circle Diagram

2.11.4. FAILURE THEORIES

The TFM allows us to find another state of stresses that is equivalent to

state of main efforts.
Materials are classified as ductile when εf ≥ 0.05 and brittle materials,
if < 0.05, they do not show an identifiable creep resistance and typically do
they are classified by ultimate strengths in tension and compression, Sut and Suc,
respectively. The main theories are:

Maximum normal effort (MNE).

Maximum shear stress (MSS).
Distortion energy (EDM) or Von Mises.

The previous processes (Mohr's Circle and the Material Failure Theory)
are used in modeling (finding equations / relationships between variables), it
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which in turn allows for sizing machine elements, also to find

the model.

2.11.5. FATIGUE FAILURE CRITERIA

The fatigue diagram in the figure provides several failure criteria. For each
criterion, the points on or 'above' the respective line indicate failure. For example,
a point A on Goodman’s line provides the resistance like the value
limit of corresponding to the resistance , which, matched with , it is the

limit value of .

Illustration 7: Fatigue Diagram

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CHAPTER III

MODULAR AND ALTERNATIVE DEVELOPMENT

3.1. DEFINITION AND CONCEPTUAL DESIGN

Functional analysis consists of separating the actions of a machine or
mechanism, in this way to find new solutions to a problem, is
one can work to have good solutions at a lower price, one must
consider that the idea of cost in the quality of a new one should not be lost
product, as it is not considered a good quality product if the cost
it is excessively high.
To use this design tool, primary functions must be considered.
break down into their functions as many times as required to
define the product in its simplest possible form. The primary functions
they describe the main idea and objective that the user seeks from a product beforehand
to make the purchase, which in our case is to rotate a barbecue grill
meats, while the sub-functions or secondary functions deal with the
instruments that make it possible to fulfill a macro function.
Once the secondary functions of a product are established, they are analyzed.
start of an organization for the selection of alternatives. For this, those
functions are grouped into common groups that perform a sub-function
mayor, thus generating the so-called operating modules, to this
this process is referred to as "Modular Design".

The functional decomposition of a product is carried out schematically in

flow diagrams, this allows for variations in the design process of
the alternatives in a simpler and faster way; as long as they are not altered
the basic functions. In addition to facilitating the manufacturing process by optimizing
times, through the manufacturing of modules in parallel.
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3.1.1. ANALYSIS OF FUNCTIONAL DIAGRAMS

In our case, for the design of a rotating grill, a sub was proposed.
division into 3 levels that are necessary for the description of the functions most
basic product levels. These levels are grouped into several modules that
describe each of the general or larger sub-functions, for
to fulfill the purpose of roasting food. The sub-functions called modules.
They are divided into 3 parts. Each of the modules is described below:
Level 0: This level specifies the global and main function of the machine, which is the
of roasting foods, in order to fulfill this function, factors must be considered
that directly impact the flow of material, energy, and controlled signals
by the workers.
Level 1: This level determines and separates the main function into other actions.
independent secondary ones among them that the only common point is that they
interacting with each other fulfill the level 0 function. In the flowchart of
At this level, the degree of automation and the type must also be specified.
energy and the signals desired by the client.
Level 2: In this level, simpler actions appear than the functions.
described at the previous level, it details what was not specified at level 1, but
are fundamental for the proper functioning of the machine, functions
like the rotation of the central axis, the way in which to ensure the
grilled foods.

3.1.2. DEFINITION OF MODULES:

The division of modules consists of breaking down several blocks, which describe
the different processes that man or machine must carry out before and after
the operation of it. These blocks provide a clear idea of
operation and help the designer achieve the objectives that have been
proposed at the beginning to conceptualize the design. The breakdown of blocks
it is also of vital importance as it can yield better results from
costs, quality, and safety. Because the process of roasting food is a
undisaggregated global function, it is necessary to perform a modular division in which
there is an explicit deployment of flowcharts of the blocks. In order to
 19

to establish the most appropriate modular division, interfaces are taken into account
energy flow, material flow, and signal flow.
The following are the options for barbecue grills aimed at satisfying the
expectations of the client and/or designer.

Option 1

Illustration 8: Alternative A for barbecue

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Option 2

Illustration 9: Alternative B for barbecue

Option 3

Illustration 10: Alternative C for the barbecue

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3.2. TECHNICAL SPECIFICATIONS.

The technical specifications are the delimitations or boundaries set for a

product based on external factors, which are the customers, but mainly
internal, which are the objectives that are desired to be achieved by the product itself
company. The technical specifications establish the characteristics and
fundamental requirements of a product, in such a way that they are sufficient
to satisfy a need or address an opportunity found by the
company.
The company must start with the objectives to be achieved for the manufacturing of its

product, in our case a rotating grill. This is to cover the aspects

necessary and differentiate between the fundamental ones, called requirements; and the
additional ones that are wishes that add value. In general, they are established
the technical specifications of our product to clarify everything
aspects that are desired to be achieved, and thus not attribute characteristics to the machine of

last minute and make changes constantly.

To detail the technical specifications of the rotating grill, it was taken as
reference other grills that already exist in the market.
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Table 1: Technical Specifications

Company: Product: Start date:

Polytechnic School Rotating grill 04/02/2019
National Last review:
09/02/2019
Page 1/1
Specifications
Concept Propose R/D Description
Price C D Affordable cost
D+C D Costs that are within a range
of those already existing in the market

Durability C+D R Lifespan greater than

existing in the market
Volume D R 1 cubic meter
Containers D+C R Containers with a capacity of 10
of coal pounds of coal.
Materials D+C R Stainless steel.
Cast iron.
Motor D+C R Speed: 10 rpm
electric

Noise D+C D 40 decibels

Propose: D: Design C: Client

R/D: R: Requerimiento D: Deseo
 23

3.3. DEVELOPMENT OF THE QUALITY FUNCTION

The house of quality was developed due to the need to know what it is
what the client wants and translate it into the technical requirements of the product
in an effort to meet the desired requirements of the client.
It is necessary to plan the product that is going to be designed in order to achieve quality.

necessary of the product. Therefore, it is mandatory to carry out the house of the
quality. In this phase, the user's demands are compared with the
technical characteristics.
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3.3.1. HOUSE OF QUALITY

 25

3.4. MORPHOLOGICAL MATRIX.

Table 2: Morphological Matrix

Option 1 Option 2 Option 3

Profile legs of
X X
Round tube
Profile legs
X
Angles
Coal base
X
trapezoidal shape
Coal base of
X X
semicircular shape
Deposit for ash
X X
of inferior coal
1 side table for X
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extraction of
food
2 side tables
for extraction of X
foods
Beef barbecue
X X
carbon
Beef roast with
X
gas combustible
Iron grill X
Steel grill
X X X
stainless
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3.5. WEIGHTED CRITERIA MATRIX

Criterion Price Durability Weight Maintainability S+1 weighting
Precio 1 1 1 4 0.4
Durability 0 1 1 3 0.3
Weight 0 0 0.5 1.5 0.15
Cooking 0 0 0.5 1.5 0.15
sum 10 1

Price solution A solution B solution C S+1 weighting

solution A 1 1 3 0.5
solution B 0 1 2 0.33333333
solution C 0 0 1 0.16666667
0
0
sum 6 1

Durability solution A solution B solution C S+1 weighting

solution A 0.5 0 1.5 0.25
solution B 0.5 0 1.5 0.25
solution C 1 1 3 0.5
0
0
sum 6 1

Weight solution A solution B solution C S+1 weighting

solution A 1 1 3 0.5
solution B 0 1 2 0.33333333
solution C 0 0 1 0.16666667
0
0
sum 6 1

Cooking solution A solution B solution C S+1 weighting

solution A 0.5 0 1.5 0.25
solution B 0.5 0 1.5 0.25
solution C 1 1 3 0.5
0
0
sum 6 1
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Conclusion price regulation durability weight Σ priority

solution A 0.2 0,075 0.075 0.0375 0.3875 1
solution B 0.13333333 0.075 0.05 0.0375 0.29583333 3
solution C 0.06666667 0.15 0,025 0.075 0.31666667 2

3.6. MATERIALIZATION DESIGN.

The axis that will allow the rotational movement of the grill will be subjected to
bending and torsion loads generated by the action of the transmission of
power on the y-axis by the weight of the grill and the food placed on it.

3.6.1. DETERMINATION OF THE AXIS GEOMETRY

To determine the section changes on the axis, it is designed taking into account the
load of the weight of the grill and the torsion generated by the power transmission.
The reactions will be established in the bearing housings.

Illustration 11: Isometric view of the axis together with the grid and gear

Support in the R1 assistance

At point R1, located at the top of the axis, the support must be able to
withstand radial loads generated by the reactions. To comply with this
 29

restriction, a cylindrical bearing is chosen, as it is capable of supporting

grandes cargas radiales. Se debe además realizar un cambio de sección en el eje
to secure the bearing.

Support in R2 support
At point R2, located at the bottom of the axis, the support of being capable of
support radial loads. Therefore, a cylindrical bearing is selected, whose
The seal is secured to the housing with a pressure ring.
Then the geometry of the axis is established with the considerations
previous as shown in the following figure.

Illustration 12: Geometry of the axis

Once the geometry of the axis is obtained, dynamic design follows.

considering the effects of fatigue. For this, it is not necessary to evaluate the
efforts at all points along the axis, but in potentially
criticisms. In this case, the critical locations have been identified where the
the moment is maximum and where there are stress concentrators. Through
The most suitable diameter of the shaft has been calculated using MATLAB, considering
a safety factor n=2; choosing a more conservative failure theory
how is maximum shear and a Soderberg criterion that determines a diameter
0.033m.

The procedure to follow is summarized in Table 3.

for the design of materialization; that is, a flowchart of the design of
machine elements working under fatigue, in order to obtain the diameter of the
axis.
 30

Table 3: Flowchart of machine element design working under fatigue

FLOWCHART OF MACHINE ELEMENT DESIGN WORKING UNDER FATIGUE

DESIGN OF MATERIALIZATION
(Any geometry)
Deter 2. Calculate the 3. Calculate the principal stresses 4. Calculate the ideal effort 5. Use a criterion of 6. Find the
minaret efforts x,y equiv. ′ failure due to fatigue model d
the
load
s
2 =
= ( ) + −
1,2 a = ± √( ) + 2 4.1 /
2 2 ′ = ′ ′ 1
1a
+ =
= ( )
4.2 /
′ = 1a− 2a =

4.3 FCB/ EDC ′ ′ 1

= ( ) + =
′ = √ 1a2− 1a 2a+ 2a
2

+ =
1.2 m =
2 4.1 /
= ( ) 2 2
− 2 ′ = 1m ′ ′
± √( ) + 2 ( )+( )=1
2 4.2 /
′ = 1m− 2m
= ( ) =
4.3 eF/ED 2
′ ′ ′
+ ( )=1
= √ 1m2− 2
= ( ) 1m 2m+ 2m
 31

3.6.1.1. Determination of the shaft diameter

′2a= −
′ = √( + ) −
2 (+ )(− +) (
− )2

′ =√ 2
+2 + 2
− +2 + 2 − 22 + 2

′ = √ 3b+2 2

′ = √ 3b+2 2

− 2 2
′ √
equals 3[( ) + 2] +( )
2 2

For:
∗4 ∗4
′ =0; = ; = ; =
2 64 32

2 2 2
K 32 K 32 K 32
′ = √ 3[( 3
)+( 3
)]+( 3
)
2 2

16 2 2
′ = √ 4( ) + 3( )
3

16 2 2
′ = √ 4( ) + 3( )
3

Replacing ′ , ′ in Soderberg there is:

1⁄ 2 1⁄ 2
1 16 1 2 2 1 2
= 3
{ [4( ) + 3( ) ] + [4( ) + 3( )2 ] }

The diameter of a shaft is given by the equation:

13⁄
1⁄ 2 1⁄ 2
16 1 2 2 1 2
={ { [4( ) + 3( ) ] + [4( ) + 3( )2 ] }}

. Using TFM/EDM and ASME

2 2
′ ′
( ) +( )=1 Assembly equation
 32

′ = √1 2− 1a 2a+ 2a
2

′1a= +

′2a= −

′ = √( 2
+ )− (+ )(− +) (
− )2

′ =√ 2
+2 + 2
− +2 + 2 − 22 + 2

′ = √ 3b+2 2

For:
∗4 ∗4
′ =0; = ; = ; =
2 64 32

2 2 2
K 32 K 32 K 32
′ = √ 3[( 3
)+( 3
)]+( 3
)
2 2

16 2 2
′ = √ 4( ) + 3( )
3

16 2 2
′ = √ 4( ) + 3( )
3

Replacing ′ , ′ in ASME it is established:

16 √ 2 2 16 √ 2 2
3 4( ) + 3( ) 3 4( ) + 3( )
+ =1
( ) ( )

The diameter of an axis is given by the equation:

1⁄ 13⁄
2 2 2 2 2
16
={ [4( ) + 3( ) + 4( ) + 3( )]}
 33

3.6.1.2. Automation interface for calculating the diameter of the

axis

Illustration 13: Interface of the automation for calculating the shaft diameter.

Table 4: Comparison of results calculated manually and using the program.

Data
= 85[ ] = 50[ ] = 60[ ] = 250[ ] = 1.7
= 600 [ ] = 200 [ ] = 2.4 = 800[ ] =2
Diameter
Replacement of data in previously obtained formulas
calculated [m]
TFM/ECM and Soderberg
13⁄
( * 85+ )10.7
32 ∗ 2 √ 2.4 2
*( 50 )2 √ (2.4 *60 )+1.7
2 (*250 )2 = 0.0335
=[ ( + )]
200 ∗106 600 *106

TFM/EDM and Soderberg

16∗ 2 1 1 13⁄ d = 0.0329
={ { ( * 85+ 3) 21.7 *( 50
[42.4 )2 ] 1 ⁄ 2 + [42.4
( *602+ )3(1.7 *250)2 1 2 ] ⁄ }}
200 ∗ 106 600 *106

TFM/EDM and ASME

1⁄ 13⁄ d = 0.0296
2 2 2
16∗ 2 20.4 * 85 1.7 * 50 2.4 *60 2 1.7 *250 2
={ [ 4( ) + 3( ) + 4( ) + 3( ) ] }
200 *106 200 *106 600 *106 600 *106
 34

CHAPTER IV

RESULTS OBTAINED
The design should be focused on meeting the user's needs.
both technically and ergonomically. Where according to the house of the
quality the critical aspects are price, durability, weight, quantity of
grilled foods, ease of extraction, design and stability.
The criteria for evaluation are weight, durability, price and
maintainability.
After the evaluation of weighted criteria, it is known that the alternative
the most convenient is option 3, which includes: rotation axis, ease
of food extraction, large carbon containers, motor
electric for axis rotation.
One of the critical elements of the system is the main support shaft.
where the weight of the grill and the torsion resulting from the transmission falls
power.
The fatigue analysis of the axis only evaluates the stresses at critical locations.
A safety factor of n=2 has been evaluated for infinite life.
 35

CHAPTER V

CONCLUSIONS

The functional analysis must be focused on specific functions of a

machine, emphatically in those that add value to the
processes that it fulfills.
A more conservative failure theory will increase the diameter of the shaft.
The concurrent design process allows for user desires and the
requirements are conjugated to obtain high components and equipment
quality and functionality.
The technical specifications are established based on the
performance of components that also meet requirements
reliability and maintainability parallels provided by the engineering group
and the users.
The sizing of structural elements subjected to stresses in
critical zones allow obtaining the parameters that guarantee the
design reliability.
The materialization design phase is focused on sizing,
determine the workings and preliminary plans of the components of
a design.
The adjustments, dimensional tolerances, geometric obtained in the phase
Detail design is essential for manufacturing and assembly.
 36

BIBLIOGRAPHY VI

Cruz. (2016). More Than Design | The best grill designs to enjoy
summer. Retrieved from https://morethandesign.co/parrillas/

GRILL - Definition and synonyms of grill in the Spanish dictionary. (2019). Retrieved
grid

Riba i Romeva, C. (2002). Disenõ concurrente. Barcelona: Edicions UPC.

Shigley, J., & Mischke, C. (2005). Disenõ en ingenieriá mecanica.

́ Mexico:
́ McGraw-Hill.

Guzman. (2019). the historical evolution of food cooking - industrial design.

Retrieved from http://rafisic.blogspot.es/1292943083/the-historical-evolution-of-cooking
of food/
 37

ANNEXES VII