Automated Kalamay Hati Mixer
DOI:
https://doi.org/10.5281/zenodo.21615979Keywords:
automated mixer, Kalamay Hati, food processing technology, mechanical design, workability, product developmentAbstract
This study designed, constructed, tested, and evaluated an Automated Kalamay Hati Mixer intended to reduce the physical demands and process variability associated with continuous manual stirring. A project-development design was combined with a descriptive quantitative evaluation. The machine used a 1.5-horsepower motor, gear-and-pulley transmission, Magkono wooden paddle, 24-inch aluminum wok, digital timer, and kill switch, with a 10-kilogram batch capacity. Ten recorded production trials assessed time and rotational speed across the slurry, caramelization, and setting phases. Fifty Kalamay Hati makers and vendors in Kidapawan City were purposively selected to evaluate durability, materials, and workability through a validated five-point checklist questionnaire. Frequency, percentage, and mode were used for the acceptability data, while phase durations and speeds were summarized from the trial records. Each trial completed the three-phase process in 3 hours and 30 minutes. The slurry phase averaged 42 minutes and 42 seconds at 30 rpm, the caramelization phase averaged 1 hour, 12 minutes, and 39 seconds at 18 rpm, and the setting phase averaged 1 hour, 34 minutes, and 39 seconds at 11 rpm. Nine of ten durability indicators and eight of ten material indicators had a modal rating of Highly Acceptable. Six workability indicators were Highly Acceptable, while the paddle-lifting mechanism and speed shifting received comparatively lower ratings. The completed mixer demonstrated stable phase-specific operation, consistent batch timing, and strong user acceptance. The machine offers a practical food-processing technology for small-scale producers, although improvements in portability, lifting controls, mechanical guarding, wok capacity, and economic feasibility remain necessary before wider deployment.
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