Parbake Mezzanine System Design Review

1. October 7, 2011 Parbake Mezzanine System Design Review Clement Pin (ME) Graham Frasch (ME) Matthew Lynch (EE) Samantha Phillips (ME) Simon Stam (ME) Stefan Colegrove (EE)

2. Technical Review Agenda • Meeting Purpose • Overview of the Project • Confirm Customer Needs and Specifications • Review Concepts and Propose a Design Approach • Get Customer Feedback • Materials Covered • Customer Needs • Engineering Specifications • Potential Concepts • Concept Selection Pugh Chart • Proposed Design Approach • Risk Assessment • Project Plan

3. Project Background • The process inside the Wegmans Bakery used to package breads in the par-bake mezzanine was determined to be an ergonomically challenging job. An operator lifts a box off the incoming upper level conveyor, and then fills the box with the product that comes from another conveyor. When full, the box is closed and pushed onto the outgoing lower level conveyor. The process is less than ergonomically friendly and can be improved through RIT Senior Design.

7. Problem Statement • To improve the Parbake Mezzanine Bread Packaging process by eliminating the less than ideal ergonomic conditions, creating a safer work environment for operators.

8. Deliverables • Fully functioning system that meets the par-bake mezzanine manufacturing requirements • New design, mechanical and electrical system diagrams • Documentation including user manual, maintenance procedures, and parts detail

9. Customer Needs

11. Mezzanine Functional Decomposition

13. Concept Sketch

16. Project Plan

17. Project Plan Timeline

18. Questions? Comments?