Page 45 - Best Practices In Knowledge Transfer Programme(KTP) Phase 1

1. Objective

1.1 #1: Design and fabrication of highly efficient kitchen for fish cracker
1.1.1 Before KTP Programme

Figure 1: Cooking in open area
1.1.2 After KTP Programme

Figure 2: Cooking process is improved with
equipment with internal insulator using LPG gas
and enclosed cavity

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Figure 3: Workflow from design to fabrication of
the cooking machine
1.2 #2: Design and fabrication of fish cracker cutter
1.2.1 Before KTP Programme

Figure 4: Manual fish cracker
cutting process

Best Practices in KTP
DR. MOHD ZAIDI BIN SIDEK