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A bit more time in the shop and the front end of the pasta plant is nearing completion. There is a couple of new chefs, one complete egg runway and some paint.  
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While I have flitting around working on little vignette sections of my current roject I thought t was time to throw together some structural comments to get a victuals sense of things. I have been picturing the mechanism I need behind the scenes along the way but it is time to get down to it. Here is a look at the tiered structure I’ve developed.  In the foreground is the pasta mix tank where the bags of flour, fresh eggs and water come together to make fresh noodles. On the lower level to the right is where the extruded and noodle conveyor will be. There will be a chef pouring flour down the chute into the mixer. The fresh eggs will roll down from the henhouse above and into the mixer. There is a looped egg ramp going in behind behind the flour bags. Some of the parts can be seen in the photo below. The kernel striper can be seen on the left.  Making pieces of the first egg ramp. It seems the wet may never leave us this spring. I’ve been working on my corn machinery but have paused to figure out how to best make a niblet pump. While I thought about the pump possibilities I moved on to make a skid of flour for the pasta section.  My current project has a little section where corn cobs are sent through a production line and the niblets are stripped off the cobs and fall deeper into the bowels of a factory for mixing. It consists of a conveyor with the cobs hanging as they move through the niblet stripping process, showing them before and after. The conveyor moves intermittently. The the conveyor pauses the cobs are stripped. One the of factory chefs manually operates the stripping machine from above the conveyor. The is Chef Andre Cobb, a renowned niblet preparation specialist know around the plant as "The Niblet Ripper". He is just over 2" tall and turns the crank of the machinery that strips the cobs.  For a sense of scale the base is 3 x 2.25 inches and the wheel outside diameter is 7/8". Below is Chef Andre Cobb lying down on the job, resting before painting, so you can see his pinned components. Apparently he sleeps with his eyes open. He looks like he could be dreaming about bench pressing at the gym.  |
Why Automata?Automata is a creative blend of my life interests , engineering, art and woodworking. Archives
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