Date

6-2015

Degree Name

BS in Mechanical Engineering

Department

Mechanical Engineering Department

Advisor(s)

Sarah Harding

Abstract

The Brown Butter Cookie Company (BBCC) is located in Cayucos, California. They sell handmade cookies made without eggs. After a batch is made, dough pieces must be portioned by hand. This process is time consuming, labor intensive, and limits the number of cookies they can make.

Our task was to design a machine to replace or improve this step of the process. After talking with the members of the BBCC and creating a list of specifications for our device, the team has formulated a detailed design of a cookie dough portioning tool for the BBCC. This report includes information on ideation and iteration, SolidWorks modeling, stress analysis, and manufacturing of the device.

The final design uses an extrusion process to portion the cookie dough. To this end, a test device was built and used to experimentally test the extrusion behavior of the cookie dough. The report contains information on the manufacture of this test device, as well as the testing procedure and data analysis of the results.

In the end, testing showed that the final design presented here should work to fulfill the needs of the BBCC, and this design is ready to be passed to another firm for manufacture of the final device.

Available for download on Saturday, June 06, 2020

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