Rabiu Ahmad Abubakar
This study evaluates the performance of a manually operated vegetable slicing machine intended for efficient, hygienic, and safe use in environments without electricity. Constructed with a mild steel frame and a stainless-steel rotating blade, the machine incorporates a hand-cranked pulley-belt system, a feeding chute, safety guards, and a collection tray. Experimental tests were conducted using three common vegetables—cucumber, carrot, and onion—to assess slicing time, output quantity, and slice uniformity. Each vegetable underwent three trials under controlled conditions. Results showed that cucumbers, due to their soft texture, required the least time (30 seconds) and yielded 25 slices at 4 mm thickness. Carrots, being denser, took 45 seconds and produced 30 thinner slices at 3 mm, while onions required 35 seconds for 28 slices at 4 mm. The belt and pulley transmission ensured smooth blade motion, and the crank mechanism provided adequate torque with minimal operator fatigue. Uniform slice thickness was consistently achieved across all tests. The design maintained high standards of hygiene through the use of stainless steel in food-contact parts and ensured user safety with protective features like blade guards and a hand pusher. The collection tray minimized waste and improved convenience. The machine demonstrated reliable and effective performance across a range of vegetable textures, making it suitable for both domestic and small-scale commercial applications, especially in off-grid areas. While performance met design expectations, suggested improvements include ergonomic enhancements to the crank and optimization of the pulley ratio for tougher produce. The study validates the machine’s utility and efficiency.