Open Access Journal

ISSN : 2395-2717 (Online)

International Journal of Engineering Research in Computer Science and Engineering (IJERCSE)

Monthly Journal for Computer Science and Engineering

Open Access Journal

International Journal of Engineering Research in Electrical and Electronic Engineering(IJEREEE)

Monthly Journal for Electrical and Electronic Engineering

ISSN : 2395-2717 (Online)

Automatic Ice-cream Scooper

Author : Dr S Thangavel, Priya Dharshini M, Roshan G, Vaishnavi M, Nivetha S, Vishal JVG

Date of Publication :15th January 2025

Abstract: The Automatic ice cream scooper is designed to make a scoop of ice-cream in an easy way. The development of this prototype is mainly for ice-cream shop that helps users to scoop the ice cream with minimal effort. It come with a heated scooping mechanism that cuts the ice cream even the hardest ice cream effortlessly and producing perfectly shaped scoops every time. The model include features like adjustable portion control when the first layer of ice cream got emptied and ergonomic designs for comfortable use. The main method was that we used thermocouple for accurate measuring the temperature of the ice-cream without interfering with its texture or consistency. And Implemented safe features such as thermal cutoff switches to prevent overheating. For adjustable portion control rack and pinion mechanism is used. Then the robotic arm actuated with servo motor was controlled by Arduino UNO was programmed to scoop Ice-cream. The outcome of the design is simplified and enhance the process of scooping and serving ice-cream. Its provide the convenient, efficient and user-friendly solution, reducing physical effort and time required compared to normal scooping methods. This model is developed for commercial establish, easy usage and potentially incorporating innovative features to improve ice-cream scooping experience. This work may solve the problem that the scooping ice-cream shop employees need to be supported by the technology in their hard work and to improve the efficiency of the ice-cream.

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