Chapter-1 Introduction

1.1 Basic Introduction:

In India Roti has a vital place in every meal. Roti is an example of the genius of Indian
cuisine.

This project deal with the semi-automatic Roti making machine.

The dough is put on stations moves on endless conveyer belt. The sensors sense the each
station & transmit a command to microcontroller. The pneumatic cylinder is working on
direction control solenoid valve high pressure air is supplied to the pneumatic cylinder. The
small piece of dough now moves on the conveyer belt & a metal plate presses this dough
with high force & the dough become a Roti with required thickness.in the system 4 working
station are designed .2 station for putting dough one for pressing.

The Aim of This Project Work Is Developed & Modernization In Roti Making Process &
Also Make System Movable ,Low Space Area Coverage ,Reduce Wastage & Make A
System Very Useful For Small Scales Business. This Project Is Very Useful For Making A
Roti Very Efficiently In Short Time.

In this new era everyone want the product at best quality with low manufacturing cost so
from the point of view of hoteling industry it is very important that customer should get
immediate service of food. So this is major requirement that are going to serve that
requirement. So Roti & chapatti making machine would be the best option for complete that
requirement which would increase the cooking productivity with high quality.

the concept of this project is mainly concentrated on making khiciya Roti which made from
kanki or rice also called khichu the pneumatic system is used in this project. The dough of
khichu is pressed by the circular metal dice which is connected to the shaft of pneumatic
piston. The up down motion is provided by a high pressure air. The conveyer belt is
continuous type which is fitted between two roller the belt is slide on the table. 12v motor is
used for driving the eight stations is provided for easy to put dough & ready Roti. The air
compressor is used for providing high pressure air to the system. As well as microcontroller
is used for automation. For direction control of the air solenoid operated valve is used which
is operated on 12v. The system is a close loop system which supply continuously a feedback
to the control unit.& minimizing the error.

1.2 History of Roti Making Machine

A of Roti is a thin, disc-shaped food from the Indian subcontinent; typically based on a
seasoned dough usually made from peeled black gram flour (urad flour), either fried or
cooked with dry heat (usually flipping it over an open flame). Flours made from other
sources such as lentils, chickpeas, rice, tapioca, or potato can be used.

Khichu or Khichiyu is a dough +-++h for making Roti, however owing to its taste it is also
consumed as Farsan (Snack /Side Dish). It is made from Rice Flour, however a few other
flours (Wheat, Bajri, Jowar flour etc) are also used. The snack is prepared by cooking flour in
water like porridge with cumin seeds and an alkaline salt known as RotiKhar ( An Alkaline
Salt with major components as Sodium carbonate and Sodium bicarbonate) and then
steaming the lump. It is often served with Oil and chilli powder. The name khichiyu or
khichu is derived from the ductile nature of the dough.(Khinch in Indic languages means to
pull.)’

Khichu or Khichiyu is dough for making Roti, however owing to its taste it is also consumed
as Farsan (Snack /Side Dish). It is made from Rice Flour, however a few other flours are also
used. Rotimade from this dough are known as Khichiya Roti. Khichu is traditionally eaten
during the monsoon season.

Now, traditionally, in the month of January to March, when the weather is good,
KhichiyaRoti are made in bulk. Many ladies of the village get together and make Roti for
each other. For making KhichiyaRoti, followed if you live in foreign country. Here in the
US, the kind of face many trouble when big job like making khichiya Roti in a lot. In that
case the project Roti making machine is helpful to the workers which is suitable for mass
production of khichiya Roti.
1.3 Problem definition:
Indian traditional foods have a long history and the knowledge of preparing them has been
passed on from generation to generation. Large number of traditional foods is being
consumed by people in different geographical locations in the country. As traditional staple
foods in India, Chapathi and pooris and Roti stand next only to cooked rice. In northern parts
of the country Chapathi and Poories are the main staple foods. In large number of industrial
and military canteens hundreds of Chapathi/Poories are prepared and consumed daily. All the
preparatory operations are carried out manually, which is tedious and time consuming. In
case a device is made available for making Chapathi, from dough mixing to baking/frying,
would result in reduction in labour and difficult to cater to large number of people in short
time in serving Chapathi of uniform quality. Cooking is an integral part of each and every
human being as food is one of the basic necessities for living. The biggest obstacle is that to
get the all kind of the product in to the one single machine.
The concept of project that machine which one produce this all things in to the one machine
and fulfill the market demand.
Chapter-2 Literature Review

Research Papers:-

2.1 Development of manually operated Roti cutter for small scale Roti
making units.(International Journal of Innovative Science, Engineering &
Technology, Vol. 2 Issue 7, July 2015.)

 Roti is a popular and tasty food item in the Indian diet since many centuries.
Traditionally this activity was confined to household Roti making but in view of increasing
demand and availability of machinery (mechanization) it has now been developed in cottage
and small scale sector. Manufacturing of Roti is one of the traditional activities in the rural
area in the Country. Roti is one of the very popular and delicious eatable items.
 Roti cutter was developed having 6.23 kg/h and 2.65 kg/h capacity and 97% and 94%
cutting efficiency for Sandilands Bibadi, respectively. The low capacity in case of Bibadican be
attributed to time consumption in placing and cutting Bibadi, due to its uneven shape and sticky
nature during semidried condition.
2.2 Design and Development of Roti Making Machine.

(Journal of Emerging Technologies and Innovative Research April 2017, Volume 4,

Issue 04 JETIR (ISSN-2349-5162).

 Flat breads are very popular especially in those parts of the world where bread
constitutes a major source of dietary protein and calories. There are several forms of flat
bread, and the variation is mainly in terms of ingredient, technology, and quality. Several
modifications in the formulations have been made in the recent past in order to improve the
quality and delicacy of these food products. With urbanization and industrialization, the
demand for ready to eat and easy to carry products resembling flat bread in appearance, but
having desirable qualities of bread offers one exciting possibility to this effect. In India,
wheat is one of the daily staples, consumed in the form of different flat breads such as
Chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used
for the production of flat breads. In recent years, many researchers have tried to improve
ingredient level, baking properties, organoleptic characteristics, nutritional value and
extension of the shelf life of flat bread. They are usually produced from a simple recipe
consisting of flour, salt and water in varying proportions, however, sometimes the
manufactures also use optional ingredients like yeast fat, skim milk powder and certain
additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement
and shelf life enhancement.
 The Chapathi machine comprises of two major sub-unit, namely the Chapathi
sheeting unit and the Chapathi-baking unit. Both these units are integrated into the Chapathi
continuously in large scale automatically. The forming of circular Chapathi discs of required
thickness and diameter is done using the sheeting unit and the discs are transferred to the
Chapathi-baking unit for baking. The development of the Chapathi machine designs includes
series of improvements and is presented as improved devices.
2.3 Design and Manufacturing Bhakri Making Machine with Modified Mixing of
Dough &Modified Heating System.(International Engineering Research Journal Special
Edition PGCON-MECH-2017)

 In India Sorghum Bhakri is staple food. In commercial hotels and Dhabas large
quantity of Bhakri is traditional food with large demand. Lots of difficulties are facing while
making for mass production of Bhakris. Dough mixing, bhakri making and its heating are
time consuming job. Hence our study is to design and manufacture a semi-automated
machine for time saving in commercial applications. Sorghum is a gluten free cereal and
forms the staple diet of a majority of the populations living in the semi-arid tropics dough.
developed setup for making bhakris with minimum cost; setup produces multiple bhakri sper
cycle. Mixing, pressing and making bhakris and its heating is integrated in one system. While
making bhakri, mixing of dough is skilled task. various trials on mixing and heating for
maintain quality in test.
 Traditional foods are gaining importance due to their nutritive values in addition to
the taste. To meet increased demand it is required to produce them hygienically at large
scale. In this experiment a equipment for production of bhakri is discussed in details in terms
of their design and development. In order to improve the quality and self-life of these large
products, the important need of the hour is automation of this traditional food industry. In
addition to quality, conservation of material and energy, timely knowledge at physical,
chemical and sensory attributes through in process of monitoring are essential.
Chapter-3 Construction And Working

3.1 Construction
In to the working of this machine will use roller for compressing the dough. For running the
roller compressed dough is use 3mm thick and 12 inch width 16 inch endless food grade
conveyor belt. Which get motion from dc gear motor and motor is controlled by using really
module? The automation part of this machine is to control the speed of motor and stroke of
pneumatic for different verities. And get final product from to the exit part.

(Construction of model) Fig. No.-3.1

3.2 System design

3D modeling is the process of developing a mathematical representation of any surface of an

object (either inanimate or living) in three dimensions via specialized software. The product
is called a 3D model. Someone who works with 3D models may be referred to as a 3D artist.
It can be displayed as a two-dimensional image through a process called 3D rendering or
used in a computer simulation of physical phenomena. The model can also be physically
created using 3D printing devices.

Models may be created automatically or manually. The manual modeling process of

preparing geometric data for 3D computer graphics is similar to plastic arts such as sculpting.

3D modeling software is a class of 3D computer graphics software used to produce 3D

models. Individual programs of this class are called modeling applications or modelers
3.4 Dimensions of main parts:

3.4.1 Design of frame:

(design of frame) Fig. No.-3.4

Length:20 inch

Width : 13 inch

Height:18 inch
3.4.3 Design of belt:

(design of belt) Fig. No.-3.6

Material: pvc

Length: 38 inch

Width: 12 inch

Thickness: 1mm
3.4.4 Design of roller:

(design of roller) Fig. No.-3.7

Width: 12 inch

Diameter: 12.57 cm
 3.5 Component list:

Sr. no Parts name No of parts

1 Frame 1

2 Motor 1

3 Belt 1

4 Motor Structure 1

5 Roller 2

6 Wire 10 M

3.6 Detailing of parts:-

3.6.1 Frame: -
The frame will be used in the project for the supporting the other parts. A cubical
frame of wodden fabricated.

(Frame) Fig. No.-3.8

3.6.2 Motor: -

A DC gear motor is an electrical machine that converts electrical energy into mechanical
energy. It runs on DC power. A machine that converts DC Electrical power into mechanical
power is known as a D.C. motor. This operation is based on the principle that when a current
carrying conductor is placed in a magnetic field, the conductor experiences a mechanical force.

RPM: 10

Volte: 12V

Amp: 1

(Motor) Fig. No.-3.9

3.6.3 Belt:

A conveyor belt is the carrying medium of a belt conveyor system. A belt conveyor system
consists of two or more pulleys (sometimes referred to as drums), with an endless loop of
carrying medium the conveyor belt that rotates about them. One or both of the pulleys are
powered, moving the belt and the material on the belt forward. The powered pulley is
called the drive pulley while the unpowered pulley is called the idler pulley. There are two
main industrial classes of belt conveyors; Those in general material handling such as those
moving boxes along inside a factory and bulk material handling such as those used to
transport large volumes of resources and agricultural materials such as grain, salt, coal, ore
and more.

(Belt) Fig. No.-3.10

 3.6.4 Roller:
These components support conveyor belts and control the flow of materials. They can
also be situated adjacently to eliminate the use of a conveyor belt, provided the materials
being conveyed have surfaces or form factors suitable for this. The one rollers receive
rotational energy from linked motors & the other is a idle roller.

(Roller) Fig. No.-3.11

3.6.5 Battery:
An electric battery is a device consisting of one or more electrochemical cells with
external connections provided to power electrical devices such as flashlights, smartphones,
and electric cars.[1] When a battery is supplying electric power, its positive terminal is
the cathode and its negative terminal is the anode.[2] The terminal marked negative is the
source of electrons that when connected to an external circuit will flow and deliver energy
to an external device. When a battery is connected to an external circuit, electrolytes are
able to move as ions within, allowing the chemical reactions to be completed at the
separate terminals and so deliver energy to the external circuit. It is the movement of those
ions within the battery which allows current to flow out of the battery to perform work.
[3]
Historically the term "battery" specifically referred to a device composed of multiple
cells, however the usage has evolved additionally to include devices composed of a single
cell. In this system 12volt battery are used.

(Battery) Fig. No.-3.18

3.7 Working Description:

When on the switch the conveyer belt started to slide on the table the dough is put on the
centre of the station the continuous sliding of the belt help to align the perfect position of
dough from the centre of plate.
Chapter-4 Calculation And Costing

4.1 Calculation of pressure:

The system works on pressure of 6 bar to 8 bar:

The inner diameter of pneumatic cylinder is 63mm

π 2 2
Force (F)= ( D −d ) p
4

π 2 2
= ( 65 −63 ) 7
4

π
= ( 4624−3969 ) 7
4

π
= ( 665 ) 7
4

= 0.78×665×7

=3601.05Kg/s

 Force For forward stroke:

π
F= ( D 2 × p )
4

π
F= ( 682 × 7 )
4

=0.78 × 4624 ×7

= 25421.76 Kg/s
4.2 Calculation of conveyer belt:

1 12

19 inch

(Calculation of conveyer belt) Fig. No.-4.1

Diameter of roller=18.86 cm
4.3 Costing

Sr. no Parts name No of parts Cost

1 Frame 1 3200/-

2 Motor 1 1200/-

3 Belt 1 1560/-

4 Motor Structure 1 60/-

5 Roller 2 1600/-

6 Battery 1 2200/-
CHAPTER-5 RESULT AND DISCUSSION

In current market hand operated press machine & fully automatic machine are available of
Roti making. in fully automatic machine the wastage is gain from system and it is also
bulky , large floor area is require and this one system is not movable from one place to
another place.

In existing system “Design And Fabrication Of Semi-Automatic Roti Making Machine “ is

give the 14 to 15 output product and also very helpful of small home business. In existing
system is solving the problem of more man power requirement, slow operation speed, not
movability, large floor area requirements and wastage problems .
5.1 Advantages

 Manual effort is reduced.

 Operating time is less.
 Power consumption is less.
 Operating Cost is less.
 Easy fabrication.
 It occupies less floor area.
 Initial cost is less.
 Maintenance cost less.
 It can be used in various places.
 It is suitable for both home use & industries.
5.2 Project Objective

 The objective of this project is listed below,

 Reduce human effort.
 To reduce a time of production.
 To improve the quality of Roti.
 Compact design so its use for home purpose.
 Having low maintenance & long life.
5.3 Future scope:

The process of putting dough can be automated with the help of electronics and this
involves the use of sensors and chips. In future we make a machine with attachable oven
which fastly dry the Roti and puri & make it more reliable. By some modification we will
provide this machine which is able to make a Roti with required thickness & also roti &
puri are pressed by using this machine.
CHAPTER-6 CONCLUSION

This Roti Making Machine is best suitable for workers, local mess, home business. This
machine meets the requirement of productivity of Roti. It reduces human interference. Its
work efficiency is high due to mechanism. It increases human comfort. The hand technique
of Roti pressing is replaced by this system very efficiently. The system establishes new
modernization in the market of Roti making machines.
CHAPTER-7 REFERENCE

 Development of manually operated Roti cutter for small scale Roti making units.
Author:- P. A. Borkar , M. R. Rajput, R. P. Murumkar , M. M. Dange4
(International Journal of Innovative Science, Engineering & Technology, Vol. 2 Issue 7,
July 2015.)

 Design and Manufacturing Bhakri Making Machine with Modified Mixing of Dough
&Modified Heating System.
Author:- Nilesh R. Badgujar , Prof. Sachin R. Shinde and Prof. Vivek S. Shinde.
(International Engineering Research Journal Special Edition PGCON-MECH-2017)
 Design and Development of Roti Making Machine.
Author:- Dhruv B Borad, Noel R Parmar, Vatsal M Shah, Shiva Batham, Prof.Vrajesh
Makwana
(Journal of Emerging Technologies and Innovative Research April 2017, Volume 4,
Issue 04 JETIR (ISSN-2349-5162).
 S R Majumdar “Oil Hydraulic Systems, Principle and Maintenance” McGraw-Hill
Education, 2003
 P.K. CHANDRASHEKARA, R.B. MALI “OIL HYDRAULICS AND
PNEUMATICS”, Edition:-2017, Books India Publication