1. The National University of Malaysia
Universiti Kebangsaan Malaysia
(UKM)
Faculty of Engineering & Building Engineering
Department of Mechanical & Manufacturing Engineering
Lecturers :
Prof. Dr. Andanastuti Muchtar
Dr. Nashrah Hani Binti Jamdon
Dr. Nabilah Afiqah Binti Mohd Radzuan
3. MURAD IZUDDIN BIN MOHD YUSOFF (A169656)
MOHD IQRAM BIN MOHD NASIR (A169122)
IMRAN HAZIQ BIN HASAN ABRAR (A169292)
KHAIRUN NISA BINTI TAJUDIN (A163062)
4. WHAT IS CUTLERY MADE
OF?
Cutlery are mostly made from
stainless steel. Stainless steel
is a combination of steel,
chrome and nickel. It contains
18 percent chrome, 8 percent
nickel. Stainless steel is very
popular because of its easy
care, durability, and low price.
There are some silverware that is
made of sterling silver. Sterling
silver consists of 925 pure silver
and 75 parts of an alloy (usually
copper). This proportion is fixed
by law. The copper alloy increases
the durability without sacrificing
the natural beauty and
workability of silver.
5. Steel is an alloy of iron and carbon.
Stainless steels are steels containing at least 10.5% chromium, less than 1.2%
carbon and other alloying elements.
The most common type of stainless steel is the austenitic stainless steel which
features grades 304 and 316 stainless steels. This range is known for its high
resistance to corrosion because of its high chromium content combined with nickel
6. Stainless steel is a metal alloy that contains a small amount of chromium – about
10% to 11%.
these utensils are rust-resistant and non-reactive.
And since stainless steel cooking utensils are non-reactive, these tools are
perfectly safe to use for acidic foods.
7. These cooking utensils won’t bend or crack and
Look great even after years of use.
Easy to clean
8. Wooden Stainless Steel
Can break Strong
Tough to clean Easy to clean
Don’t scratch Can scratch non-stick pan
9. APPLICATION OF CUTLERY
Cutlery consist of any hand-held
equipment for eating or serving food.
It includes various spoons, forks and
knives. It is also called silverware or
flatware.
There are different types of spoons for
serving or eating different kinds of
food. The forks often accompany
spoons or help independently to pick
food bites. The knives are used to cut
the food to smaller pieces and spread
jam or butter on the bread.
Dinner Spoon (Table Spoon) − It has
elongated round cup. It is used to eat
main course food. It can also pick up
rice, stew or curry. It is always paired
with a fork (with four tines) of the
same length or a dessert knife.
Tea/Coffee Spoons − The size and
length of the spoons are smaller than
dessert spoons. We use these spoons to
stir tea or coffee.
11. APPLICATION OF CUTLERY
Butter knife − It has rectangular shaped short blade that is sharp on the lower
side which can be used for light cutting purpose. It is also useful in cutting
semi-firm pieces of butter and spread them on food like breads.
To summarize cutlery includes any hand implement used in preparing, serving,
and especially eating food in Western culture.
12.
13. Blanking
• Large rolls metal are
stamped in individual
blanks to form basic
shapes of spoon
Rolling
• Blanks are rolled to the
correct thickness required
• Cross roller used to
expand the spoon head
side way.
Annealing
• Blanks pass through
annealing ovens to soften
the metal for further
machine operations
Cutting
• The rolled blanks are
placed in the cut out press
to remove the excess metal
and then fashion the
shape.
Forming the pattern
• The metal is squeezed
into every tiny detail of
the ornamentation in the
die, embossing the
pattern on the piece.
• The scoop pattern is
formed after the handle
pattern is made.
Stamping
• By using bowling die to
form a bowl shape at the
spoon head.
• It is done by powerful drop
of hammers form accurate
steel dies.
Buffing and sand
polishing
• Lastly, the spoon is
polished. Special
finishing processes can
give silver-plated or
steel spoon pieces a
bright or florentine
finish.
Clipping
• The metal around the
outline of the piece is
then removed by clipping
presses.
14.
15. Poor polishing on a metal spoon, fork or knife can be seen as excess polish or
inadequate polish on the item’s surface.
The polishing process for metal cutlery is occasionally conducted manually by
workers and often by automated machines at factories as well.
16. Scratches are often hidden by effective polishing, they’re often caused by rough
handling during the production process.
Scratches can also appear due to inadequate packaging.
17. During annealing, the early rectangular “blanks” of metal are subjected to high
heat, which toughens the metal and helps prevent bending and dents in the
finished product.
If the temperature is not accurately controlled during annealing, the cutlery can
be vulnerable to surface defects like dents during the molding process.
18. Sometimes called sand holes, due to their sandlike appearance, these are often
caused by gas porosity.
Gas dissolves in the liquid metal and then rises to the surface and forms tiny
bubbles in the casting as the metal cools.
The porosity tends to weaken the affected the area.
19. Frequently finding dirt on finished cutlery may be an indication that a supplier is
careless when it comes to handling the product.
Dirt found on a product may also be introduced at some point later in the supply
chain, such as shipping.
It helps in such cases to make sure important packaging quality control
checkpoints are followed to ensure quality packaging prevents dirt contamination.
20.
21. Established in May
1998
The head office in
Petaling Jaya, Selangor
Hocatsu (M) Sdn. Bhd. Is one of
the distributor of quality
tableware, kitchenware, and
foodservice related equipment
and utensils for the food and
beverage industry in Malaysia.
Now it operates a
showroom and retail outlet
in Jalan 225 in Petaling
Jaya.
