Computer Aided Design and Computer Aided Manufacture.

When actually making my food product I can use computerised scales to precisely weigh the ingredients that come in and the final products that go out. By using computerised scales to weigh my spinach, peppers etc I can ensure that the quality of each product can be good. I can also use a computer controlled thermostat to monitor the temperature of each sauce and make sure that the mushroom sauce or the spinach doesn’t fluctuate into the danger zone, which is between 5 and 63oC.By using computers to prevent my food from entering the danger zone I can produce a product free from micro-organisms and hazards. I can use CAM to control the amount of lasagne sheets that are deposited into the inner packaging; I can also use CAM to control the amount of mozzarella cheese that is deposited, the amount of mushroom sauce deposited, the amount of spinach sauce deposited and the amount of grilled peppers deposited. On a conveyer belt what would happen is that the packaging for my lasagne sheets would move along and then the various components would be deposited at the various designated areas, the computers would tell the machinery to only allow a certain amount of each component. Tolerance levels can be used to keep the product virtually the same every time, the smaller the tolerance level of the lasagne, the better the consistency. Final lasagnes can be passed through a conveyer belt and onto computerised scales where pre setup tolerance levels can decide whether a product is in the required limits.  When the final lasagnes are leaving the factory CAM can be used to identify any physical hazards within the product. Using CAD and CAM I can ensure my vegetable lasagnes are produced to a high standard as efficiently as possible.