Design and Simulation of New Skewering Part in Satay Industries

  • Ameeruz Kamal Ab Wahid Politeknik Sultan Azlan Shah
  • Mohd Khairul Anuar Shah Hassan Politeknik Sultan Azlan Shah
  • Wan Hasbullah Wan Mohamed Politeknik Sultan Azlan Shah


Nowadays, satay is sliced and skewed manually by workers. Due to high demand in satay industries, the industry is facing a pressure to produce more skew of boneless meats. Hence, the manual method to skew boneless meats is no longer practical, tedious, not economical and ergonomically not feasible to workers and financially unsustainable to company. Because of the customer need is very high, the satay industries need to expand in term of production, space, and marketing. Due to the growing demand for satay product on the market, the effectiveness of the satay processing machine must be improved. This is also to help the industries in terms of time savings and thus will increase product sales. The benchmarking of existing machine is considering the movement of the cutting and skewing process. Many of the machines for skewering are not in automation which the skewering process is done manually. The research is focus on the time constraint between manual and automation skewering process. Instead of the cost, work force, sales, market, time, productivity, and etc. the results and benefit for the industries is the speed of production will increase per day compared to manually skewering method. The numbers of sticks is the main constraint to be designed. The strength of the new skewering part is very suitable with the boneless meat at 0ºC or maximum value tensile strength of thawed meat. All the design and analysis are done by using CATIA V5R21 software. The maximum motor pressure will be below than the highest tensile strength that can be accommodated by the new skewering part.

How to Cite
AB WAHID, Ameeruz Kamal; HASSAN, Mohd Khairul Anuar Shah; WAN MOHAMED, Wan Hasbullah. Design and Simulation of New Skewering Part in Satay Industries. Politeknik & Kolej Komuniti Journal of Engineering and Technology, [S.l.], p. 52-64, jan. 2019. ISSN 0128-2883. Available at: <>. Date accessed: 02 dec. 2022.

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