Product Teardown

Contributor: Hannah Carr

Overview

This project involved disassembling the OXO Food Chopper to analyze its components, functions, and design choices. Each part was documented through labeled images. Detailed CAD models and engineering drawings were created. A functional decomposition diagram was developed to illustrate subsystem interactions. A design analysis examined the impact of a key parameter on performance. This process provided students with hands-on experience in reverse engineering, CAD modeling, and design evaluation.

Product Decomposition

Fig. 1 - hand plunger components that are assembled together above the components in Fig. 2

Fig. 2 - blade and container system that is assembled together below the components in Fig. 1

CAD Models

Fig. A - Original

Fig. B - Model

Fig. 3 - Connecting Rod

Fig. A - Original

Fig. B - Model

Fig. 4 - Neck

Fig. A - Original

Fig. B - Model

Fig. 5 - Blade Cartridge

Fig. A - Original

Fig. B - Model

Fig. 6 - Blade Guard

Fig. 7 - Food Chopper Assembly

Fig. 8 - Sectioned View of Food Chopper Assembly

Fig. 9 - Exploded Assembly Drawing

Fig. 10 - Connecting Rod Drawing

Functional Decomposition

Design Analysis

The approximate angle of rotation was calculated by counting how many pushes it takes to rotate the blades a full revolution, which was about nine times, so the angle of rotation is approximately forty degrees. The angle of rotation that the grooved top follows can be measured by analyzing the width and depth measurements shown below and taking the inverse tangent of 0.44/0.49 = 41.9. Thus, we can conclude that the channel's angle is about the same as the angle of rotation of the blade.

One design parameter for the OXO Food Chopper is the angle between the inner channels inside of the top and the vertical. This is consequential to the product performance variable of the degrees of rotation of the blade after each push. An adjustment of the angle between the channel and vertical would change the degree of rotation of the blade cartridge proportionally, which, in turn, changes the fineness of the cut. If the angle was decreased, the angle of rotation of the blade would decrease as well, which would result in a finer cut of the food. Making the angle ten degrees would result in a rotation of ten degrees, so the blades would be coming down relatively close to where they had just cut, resulting in a smaller cut. If the angle was increased, the angle of rotation of the blade would increase as well. Making the angle 90 degrees would result in a rotation of 90 degrees, making the blades come down much farther away than the last cut, resulting in much larger cuts.

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