A Thesis submitted
in partial fulfillment of the requirements
for the degree of
MASTER OF DESIGN
By
Vishal Thakur
DESIGN PROGRAMME
INDIAN INSTITUTE OF TECHNOLOGY KANPUR
May 2007
ii
Dedicated
To
My Parents
iii
Certificate
It is certified that the work contained in this thesis entitled, “ Mobile Smart Kitchen
Workstation ” by Vishal Thakur ( Roll No. Y5119011 ) has been carried out under my
supervision and that this work has not been submitted elsewhere for degree.
Acknowledgements
This thesis has aided me in building up a thought process based on theoretical study
and practical implementation. At this juncture I would like to offer my gratitude to all the
people who have helped to shape my personality directly or indirectly
I would also like to express my gratitude for all my friends and juniors at Design
Programme, technical staff for the immense support and guidance whenever in need.
Thanks to all people who participated in user survey, and to all ladies who allowed study
of their kitchens during the user survey.
At the end my special thanks to my versatile Guide, S.G Dhande Sir, for all the
motivation and support during the entire period
Vishal Thakur
v
Abstract
Kitchens are the heart of activity in any home. Today, a modern urban lifestyle,
changing habits, communication technology etc has been transforming the face of
present day Indian kitchens. This thesis aims at creating not just an interactive kitchen
concept but takes an interactive design approach where in the users participate in
defining and dictating the final product features.
A section of skilled urban population leads a highly migratory lifestyle. They transit
places during education and career; following a trend continuing well into initial marital
periods. A survey of this segment bought out the need for furniture which can move
along with them and is reconfigurable i.e. modular furniture. Although the kitchen market
is growing there are no products in market which can meet the specific demands of this
significant urban migratory segment. Most of the kitchens today are fixed rigid structures
rather than furniture. Majority of them being non-ergonomic, lack in organized storage
and aesthetic compliment when compared to modern kitchen appliances.
The thesis starts with sensitizes itself to the basic concepts like kitchen planning,
furniture design and interactive systems before defining proposal of concepts. It travels
further to discover the users in terms of identifying his primary needs, dependence on
technology during cooking etc. The final thesis output can be categorized into two
segments. First segment creates a novel physical prototype for a modular mobile
kitchen while the second segment explores concepts for an information centered
kitchen environment for near future.
vi
CONTENTS
Certificate ............................................... ii
Acknowledgements ....................................... iii
Abstract ................................................ iv
Contents ............................................... v
List of Visuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
5. Interactive Kitchens 53
5.1 Intelligent kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
..
5.2. Designing The Man Machine Interface. . . . . . . . . . . . . . . . . . . . . . . . . . . 55
5.2.1. Choice of Channel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
5.3 Proposed Functions for Smart Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
5.4 RFID Application In Kitchen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
5.5 The Future kitchen – Future Scope. . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
5.6 Closure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62
6. Design Process 63
6.1. Product Life Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .64
.
6.2. Design Brief. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
.
6.3. Need statement. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
6.4. Specifications For Product Development . . . . . . . . . . . . . . . . . . . . . . . . . 65
6.4.1 Qualitative Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
6.4.2 Quantitative Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
6.5 Proposed Appliance Specifications In Kitchen Workstation . . . . . . . . . 66
6.5.1 Refrigerator. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
6.5.2 Hobs and Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
6.6. Benchmarking Existing Products . . . . . . . . . . . . . . .. . . . . . . . . . . . . . …. 68
6.7. Concept Generation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
6.8. Final concept . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
6.9. Concept Illustration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
6.10. Salient Features Of Concept . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
6.11 Applying “ The Divine Section “ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
6.11.1 Concept Detail. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76
6.11.2 Smart Kitchen Interface Module. . . . . . . . . . . . . . . . . . . . . . . . . 77
.
6.11.3 Basic Kitchen Layout. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
6.11.4 Centralized Control Interface For Smart Kitchen. . . . . . . . . . . . 79
ix
7. Conclusions ______________________________________________________ 89
References _______________________________________________________ 90
Appendix _________________________________________________________ 91
x
List of Visuals
List of Plates
Chapter 1
From Chulah to Microwave
2
Chapter 1 / From Chulah to Microwave
1.1 Introduction
Today the urban Indian homes today are modern in architecture, stocked with latest
appliances and well attuned to change. In urban areas double-income nuclear families
are becoming norm with considerable dispensable income flowing towards modern day
furniture. As both male and female members are working it is hard to spend adequate
time on elaborate cooking process. To save time and boot efficiency Indian kitchens are
becoming organized and modern in outlook. Today, a wide range of food processing
and cooking appliances are being brought by consumers who want to save on cooking
time. Technology is changing the way we buy food, cook, and eat. We are witnessing a
transition phase in face of Indian kitchens as they move from “Gas chulhas“ to
microwave ovens.
Growth of service sector has created a large pool of skilled professionals in areas like
IT, ITES, financial and other high growth areas. The current demography segment is
highly migratory in lifestyle. This segment consists of educated, computer savvy
professional users who are moving on a wave of economic growth. The users are
cosmopolitan in outlook, aware of trends and have growing disposable incomes. Users
in age group of 20 – 35 migrate across cities in search of better education and job
opportunities. Married couples and professional bachelors although buy modular home
furniture which they can move along when they shift are unable to furnish kitchens due
to unavailability compact kitchen furniture’s offering mobility.
The author tries to address the above needs by proposing not just a product but a
product category. The product category being a “smart mobile kitchen furniture” for
urban India. While the proposed concept is for a “ mobile smart kitchen workstation “.
A novel concept is developed and taken to physical prototyping level. The product may
also find applications amongst other areas and segments.
3
Chapter 1 / From Chulah to Microwave
The Design process started with a broad user survey using contextual interviews,
observation of kitchens and cooking habits to understand user preferences, and
requirements. Also studied was the impact of information and communication devices,
technology inside cooking environment. Analysis and observations from survey led to
drafting the design brief and specifications for guiding further creative exploration.
A number of concepts were generated during the process. Existing products in market
were benchmarked for design. The final concept was chosen and detailed. A scaled
prototype was developed and demonstrated in a design exhibition for review. Final
iterations in design were carried before detailing final prototype. The thesis prototype
aims at meeting primary and secondary goals. Primary goals were developing a mobile
unit serving basic cooking activities with organized storage, a concept that offered
flexibility in layout, elegance in design while being economical to user. Secondary goals
were exploration of concept of smart kitchen and partial demonstration.
4
Chapter 1 / From Chulah to Microwave
Plate 1.0 Rural lady serving husband food in kitchen Plate 1.1 family having food on dining table
Source - http://www.kamat.com/kalranga/food/indian_kitchen.htm
Kitchens in India are as varied in as Indian food and culture. Each kitchen is fine tuned
towards meeting the needs of the local food preparation. A vast section of population is
vegetarian. Cooking style depends on regional food type, community taste preference,
weather, geography etc. Most of the Indian foods require elaborate pre processing. The
food is spicy and concentration is on making food tastier and spicy. With modern food
processing appliances in hand the task has become simpler for most of the urban ladies
in kitchen. The Indian kitchens are reshaping today as cosmopolitan population
embraces a modern consumption fueled lifestyle. The type of food that is consumed has
also changed. Signs can be found in the popularity of packaged food like “Maggie
noodles“ , or cornflakes being served to children for breakfast . Since urban life faces
time crunch there is emphasis on food that can be cooked faster and needs least
processing time.
In the past it was usual to see a wife serving food to family members inside the kitchen.
The Dining space co exited inside kitchen space. A housewife would usually serve
breakfast to husband before he left for work. Men and women rarely ate together in
traditional households of India. Over the years with rise in standard of Indian living , has
witnessed changing social habits and behaviors.
5
Chapter 1 / From Chulah to Microwave
Urbanization and migration to cities for better opportunities has today led to breaking up
of joint family structure creating nuclei family setups in urban areas. Today the family
eats on a dining table instead of floor. For Couples working in ITES or call centers with
conflicting work times most of the couples end up preparing and eating food alone.
Today small urban families with both husband and wife working prefer not to waste
much time on cooking and reserve maximum daily time for personal entertainment.
Availability of pre processed packed food is becoming acceptable into daily diet in a
time-crunched urban life. Children also prefer to eat fast food for breakfast or lunch,
influenced by the media. Daily cooking can be a mundane daily activity for individuals.
Hence a majority of them prefer to watch TV ,sms or use phone while cooking to get
over the mundane. It was observed that some users had also changed the orientation of
TV for better visibility from kitchens. ! Individual or family dining time today is
unimaginable for some without entertainment through TV, Radio or music. Most of the
ladies today try to schedule their daily cooking work so that they could catch up with
their favorite shows
6
Chapter 1 / From Chulah to Microwave
A modern kitchen is typically equipped with a gas fired stove or microwave oven for
cooking. Refrigerator for food preservation and storage. Sink with water supply and
draining for cleaning purpose of raw food and dishwashing. Organized storage in form
of cupboards for food, utensils and any other aid resourceful during cooking.
Although the main function of a kitchen is cooking, it can be the center of other activities
as well, especially within homes, depending on its size, furnishing, and equipment. If a
washing machine is present, washing and drying laundry is also done in the kitchen.
The kitchen may also be the place where the family eats, provided it is large enough.
Sometimes, it is the most comforting room in a house, where family and visitors tend to
congregate.
1950s A primitive kitchen of a Santhal tribe family, West Bengal. Rural kitchens of
earthen coal or wood fired “chulhas” are still a common sight in rural areas.
Plate 1.5 - chulah , Source - http://www.kamat.com/kalranga/food/indian_kitchen.htm
Kitchen furniture is in great demand across all cities and towns. A survey in local market
in Kanpur found modular kitchens were in demand across all segments. However a
majority of kitchen manufacturers only cater to a very niche segment. Complete kitchen
furniture available at starting average price of Rs 50000 and available till Rs 2.5 - 3
lakhs was being brought by consumers! Before moving ahead with defining new line of
products it was necessary to understand the market as a whole .The following facts and
figures are to give an overview of the furniture business in India. The case studies here
have strongly reflected the need to push furniture design centered to address Indian
needs to cope up with the surging demands.
In furniture imports India ranked first from 1-1-04 to 15-7-05 importing 17 per cent of the
total imports in furniture worldwide.
10
Chapter 1 / From Chulah to Microwave
The Indian furniture market is estimated to be worth Rs 350,000 million. Within this, the
Wooden furniture accounts for Rs 60,000 million. Of this the imported furniture market is
currently worth Rs 6000 million and is growing at 50 - 60% each year. The furniture
sector in India only makes a marginal contribution to the GDP, representing about 0.5
percent of the total GDP.
2002004
1.5.2 Real Estate Overview of India
The real potential of furniture market can be assessed by reviewing the real estate
growth. The growth of real estate and commercial properties is based on the overall
growth of economy. The economy of the country since past few years has been bullish
and will continue to be the same in the coming years. There has been the roundabout
growth in all the sectors, be it manufacturing or service. The growth of the service sector
which now constitutes more than the 50% of the GDP ( characteristic of a developed
nation), is providing push to the realty sector in India. Constituent of the service sector
are IT, ITeS, BPO’s, KPO’s, Hospitality industry, Retail, entertainment, Banking,
Financial service providers, etc. Other important factor to be taken into account is the
rising disposable incomes and increased consumer spending in India; which is again
shaping the property markets in India. Average household income in urban areas has
grown at a 5% Compounded Annual Growth Rate over the last decade. By 2010 the
higher income earning group (>USD 2000) is expected to constitute 48% of the total
earning population.
11
Chapter 1 / From Chulah to Microwave
India today boasts of 547 million strong populations that is below 25 years of age. The
size of the market at Purchasing Power Parity (PPP) is estimated around US$ 1.5 trillion
It also produces a large pool of educated professionals as under
• Over 3 million scientific & technical manpower
• Over 1 million graduate engineers and 0.4 million doctors and 0.8 million post
graduates in science.
• 0.3 million graduates in agriculture and veterinary sciences.
• In addition 50,000 computer professionals and 360,000 engineering graduates
each year.
1.5.5 Population
Population evolution India’s population estimated at 1,055 million (2003) is expected to
grow by 1.7% this year. Growing urbanization is a key trend in the country, with rural
population growth averaging to 17.9% and urban growth at 30.7% for the period 1991 to
2001. Key statistics with regard to population growth and the urban and rural split are
set out below.
12
Chapter 1 / From Chulah to Microwave
Population Classification
Over 70% of the urban population is estimated to reside in Class I cities (population of
over one million). This is largely as a result of increased employment opportunities in
cities as well as a preference among the younger generation to move away from
agriculture.
One of the important demographic trends in recent times is the changing age profile.
India is increasingly being acknowledged as a “young” nation, with about 35% of its
population less than 14 years of age. The median age of India’s population is 24 years.
Youth are generally early adopters of most modern products and concepts. Given the
higher aspirations and “willingness to change” of the younger age group, India’s age
profile offers high market potential for consumer goods.
The per capita income has been witnessing steady growth in the last few years .This
trend is likely to continue in the near future as the economy continues to grow. As seen
from the mapping of India’s income classes above, the consuming class and climbers’
class segments offer tremendous opportunity to the retailers. The number of
households in these categories combined is expected to grow by 38.8% over the period
2005-2006. The lower income categories are projected to decline by 10.7%, while the
very rich category is projected to double. Retailers will now focus on the consumption
patterns of the middle class to map their future strategies, as this upward push will lead
to greatly increased purchasing power. The trend in aggregate consumer spending also
corroborates the consumption boom in the economy. The rate of growth of spending on
discretionary items (unlike basic necessities like food) has been growing at an average
of 9 per cent per year over the past five years. Significantly, the rate of growth has been
recording a sharp spurt during the past two years.
Chapter 2 / Kitchen Planning & Furniture Design
Chapter 2
Kitchen Planning
& Furniture Design
15
Chapter 2 / Kitchen Planning & Furniture Design
2
Kitchens should face North East or North West .Kitchens should be well located
internally with respect to pantry, dining room and living. Although kitchens are small
places there planning requires outmost attention to details. The kitchen are also places
of meeting and have social significance .They occupy large amount of users time and
peak attention periods. In residences Kitchens should be placed strategically for easy
accessibility to all major work areas and rooms.
“ A place for everything, everything in place 3“ should be motto for a dream kitchen. In
order to cut down walking distance between work centers, utensils should be stored
where they need to be first. A well planned kitchen should not only look good but make
the cook using it feel content with his place for work .Work centers and storage facilities
to be laid out in order before freezing on the kitchen plan
When kitchen units are fitted they should follow a sequence which complements the
work and reduces efforts. The structure should be spacious and allow room for free
movement. The furniture should minimize standing work and any such posture which
will be strenuous for the household person.
16
Chapter 2 / Kitchen Planning & Furniture Design
Ideal sequence of work in kitchen should be arranged in this order for a normal right
handed person.
Storage - Cooking area - Preparation area – Draining area 2
L Shaped kitchen
A work sequence runs around two walls, keeping work triangle reasonable compact. In
a very small room it may be difficult to avoid placing refrigerator close to cooker, so not
an ideal arrangement as refrigerator looses efficiency in cooling.
Gallery Layout
Gallery kitchen have a compact work triangle than any of the arrangements so are less
tiring in usage. Sink and cooker can be placed in opposite sides. This plan possesses
least safety hazards.
U shaped layout
This adaptable layout is wrapped around three walls in an unbroken sequence .This
layout provides lots of work surface but the two corners would give some wasted space.
Island kitchen
This should be used in places where space is plentiful, if cooking activity involves lots of
walking then work triangles are inconvenient in this case.
Furniture definition: 5
The movable articles that are used to make a room or building suitable for living or
working in, such as tables, chairs, or desks.
The cost difference between building a fixed furniture and movable furniture today is
marginally and in some cases equivalent. A standard build up kitchen furniture has to be
secured on to walls and flooring. The granite or marble counter is grouted on top of the
furniture. On removal of furniture it results in damage to walls, floors that have to be
repaired and painted. Since furniture is custom designed for space around it may not
find significant usage later, overall a costly affair.
Movable furniture offer advantages, critical dimensions like height can be adjusted to
suit user needs .They also offer flexibility in terms of easy assembly and disassembly
before and after usage. Most of the movable furniture today use aluminum or
magnesium alloy tubing that offer strength and are lightweight.
Mobile computer tables with wheels are quite popular today. These units offer flexibility
of creating individual workstations for personal work/surfing or computer labs when
clubbed together with similar units.
21
Chapter 2 / Kitchen Planning & Furniture Design
2
Materials used in kitchen furniture include wood, plywood, chipboard, plastic, mild
steel or stainless steel. Exposed wood surfaces are varnished or laminated with plastic.
Shelves are of wood or plastic coated chipboard; metal shelves are best for pans and
pots. Sliding or folding doors are useful if space is restricted requiring no additional
space for opening. Special equipments like universal cutting board, pull out drawers,
pull out towel rails, hinged compartments etc save time and effort. Sink and draining
boards should be fitted into floor units which may include a waste bin, dishwasher and
disposal units. Dishwashers to be fitted on the left or right side of sink
1. Base units or under counter units - These units are used for storing large, heavy
or seldom used kitchen equipment.
2. Wall mounted units - Wall mounted have small depth so worktops beneath them
can be used without hindrance. They allow crockery to be reached without
bending
3. Tall units - Full height cupboards are suitable for storing cleaning materials,
brooms etc. they can also house refrigerator or microwave
Plate 2.5 – Recommended dimensions for designing a compact kitchen Source : Architects Data
.
22
Chapter 2 / Kitchen Planning & Furniture Design
Plate 2.5– Recommended dimensions for kitchen Furniture design Source : Architects, Data
Chapter 3 / Human Factors & Kitchen Ergonomics
Chapter 3
Human Factors &
Kitchen Ergonomics
24
Chapter 3 / Human Factors & Kitchen Ergonomics
3.1 Overview
Ergonomics - The word finds it roots from Greek, “ Ergo “ means work and “ nomos”
which means law.
Ergonomics (or human factors) is the application of scientific information concerning
humans to the design of objects, systems and environment for human use
(Definition adopted by the International Ergonomics Association in 2007).
6
Ergonomics is concerned with design of systems in which people carry out work .All
work systems consist of a human component and a machine component. Ergonomics
aims to ensure the human needs for safe and efficient working are met in the design of
work systems Ergonomics deals with design of efficient system. Basic Components of
any systems are Man, Machine and Environment. A system could be simple or
complex. A man and a machine is a simple ergo-system. A kitchen is a complex
system, wherein man interacts with many machines in parallel in environment that is
dynamic.
Man
Interaction
Machine Environment
Fig 3.0 Interaction relation between man, environment and machines in an Ergo -
system
25
Chapter 3 / Human Factors & Kitchen Ergonomics
Today7 a majority of products in market follow standards which are referred from
American or European ergonomics standards. In case of furniture the case become of
serious concern since we are talking about work efficiency, personal health over the
usage cycle. Wrongly designed systems induce improper postures leading to
operational uneasiness. Design of systems without due considerations to body
dimensional requirements for intended users causes operational uneasiness, musculo-
skeletal and sometimes physiological disorders.
Age, sex race and geographical regions7, even different occupations influence human
body dimensions. From time to time, anthropometric data are generated amongst
various populations in different countries and are used as ready references by
designers. Experts suggest that anthropometric data to be used for specific groups
should be based on same population groups.
Humans come in various shapes, sizes and so do they differ in habits, practices. Indian
behavior also differs from western behavior; e.g. some Indians prefer sitting on floor for
certain activities and perform a range of activities there. Design should be based on
factors like user’s age, sex and postural considerations.
26
Chapter 3 / Human Factors & Kitchen Ergonomics
New Era kitchen design8 is a relatively recent discipline. The Initial concept to the work
in the kitchen trace back to Catherine Beecher's A Treatise on Domestic Economy
(1843) . The design included regular shelves on the walls, ample work space, and
dedicated storage areas for various food items. Beecher's "model kitchen" propagated
for the first time a systematic design based on early ergonomics. Beecher separated the
functions of cooking and food preparation. He repositioned the stove into a
compartment adjacent to the kitchen.
The idea of efficient kitchen’s evolved from the much celebrated Frankfurt kitchen.
Architect Christine Fredrick in 1927- 28 created the kitchen in a social housing project.
The kitchen was analyzed following Taylorist principles using detailed time and motion
studies which were published from 1913 in a series of articles on "New Household
Management"
29
Chapter 3 / Human Factors & Kitchen Ergonomics
The idea of “ kitchen work triangle ”8 was formulated at the School of Architecture of the
University of Illinois at Urbana-Champaign, founded in 1944 with aims at reducing cost
through standardization.
Work triangle is simply an efficient arrangement of three major work points i.e cooking,
refrigeration and sink. It is necessary to design arrangement which cuts down travelling
distances of the user.
Chapter 4
User survey
and Research
32
Chapter 4 / User survey and Research
4.1 Overview
User survey and research is necessary and one of the most important steps in product
development cycle. Assessing the consumers’ behavior helps in finding the category
where the need exists for products or services. Proper consumer research with
supporting survey data as background is a norm of standard design activity these days.
A proper survey helps in crisply defining a problem and henceforth generating relevant
concepts for improvements .Understanding user requirements is the starting step of any
design activity and is critical to the success of the end product. It is now widely
understood that successful systems and products begin with an understanding of the
needs and requirements of the users.
Consumer research helps in identifying the target user, his tastes his preference, his
habit, culture, style etc. A designer should understand the user and his priorities in order
to design products that hold meaning for the directed consumers. A consumer research
tells about which ideas or concepts evolved by management are worth pursuing till final
stages by paying attention to consumer choices.
• Gain insight into user’s priorities, work flow in kitchen, there requirements.
The study started with visit to homes of consumers in the selected consumer segment .
A total of 15 homes of audience varied in income, education and location were studied
in around Kanpur city, SBRA hostels of Indian Institute of Technology, Kanpur campus.
The campus provided a large set of target population that was migratory in nature The
process involved selecting the users, getting prior appointments, visiting them and
interviewing them. The author tries to get a deep insight into understanding the
subjects, their problems, their needs by a creating casual atmosphere
34
Chapter 4 / User survey and Research
The users are a newly married educated and professional couple living in a rented one
room house. Husband and wife are both working in academic areas. Wife cooks food
daily once in morning which is served in morning breakfast, packed for lunch. Dinner
prepared after returning from work without any assistance. Note that in photo it is visible
that TV placed so that it is visible from kitchen all the time.
A. Household characteristic:
1. Number of family members ? - 2
3. Family type ?
• single
• family,
9 married couple or pair,
4. Type of home ?
9 single family house, - rented
• multi-family house,
• terraced house,
• apartment
1. kitchen dimensions
location of kitchen within dwelling ?
2. kitchen type ?
9 non furnished
• furnished
• semi furnished
3. Furnishing
• Custom made (carpenter made )
• Ready made units (modular units )
9 unfurished
C. Activity
1. Do u wish to have a interface inside kitchen /dining area. Do u think it would aid your functions
and quality of life ?
likes the idea if its economical
concerns of maintenance of display system
Dinning style
1. Is dinning attached ?
yes
Price
1. Price of the kitchen equipment (rough estimate )
Under 10000
2. Overall price you are willing to spend on your kitchen
10000-15000
3. What is the price you are willing to spend on a mobile kitchen workstation furniture .
7000-8000
Wants features available on EMI
4. How long do u think a furniture or kitchen furniture should last ?
10 years
5. What is more important to you
Aesthetics / function / Economy
Willingness to spend more if it delivers extra features
Additional notes
Would like a module based system
A modular system were furniture could create partitioning walls
User tries to arrange kitchen when there is a guest to give a clean look
Interface would be useull but concerns of cost
Sometimes on TV recipe mentioned ingredients in English names which led to confusion. Software which
is able to search ingredients or recipes and translate into local language or in terms of visuals.
39
Chapter 4 / User survey and Research
Plate 4.6: User 3 in her kitchen: Source: Author Plate 4.7: Problem in kitchen: Source: Author
User invested Rs. 30,000 in carpenter to made kitchen furniture. Slab height turned out
to be too high for this short stature lady and she is forced to use additional aids (shown
above) to get comfortable height when she cooks.
• Expresses need for height adjustable furniture.
• User likes to read newspaper , magazines and chat on phone while cooking and
would not mind having a system that provides entertainment and communication.
41
Chapter 4 / User survey and Research
Respondents could easily reach the online link; answer the survey in 5 minutes time.
Request for participation in survey was emailed, posted on community websites,
internet blog websites. Surveyed people visiting the website were also given access to
poll and opinion results after they had finished the survey. The survey opened up a
discussion and gave people opportunity to share their experiences, recommend
problems and address key issues to be considered in the kitchen design. All though the
surveyed sample was small it gave the author a brief idea about the importance and
significance of such survey.
42
Chapter 4 / User survey and Research
Question 8 - Have you used internet for any purpose related to cooking like searching
for recipe, shopping, looking information related to food /health
Question 12:
How much would you be ready to invest in
above product / furniture with appliances?
• Average price – Rs 41, 237
- It would be of value if you can make it light to carry away parts to be useful for
transferable people
- A sketching board
- Where I can tag daily menu
- The whole feature may be able to rotate.
- A bed with an attached make up table
- Dish washer, garbage dryer (it dries your all type of garbage once u put them in that
machine)
- Color changing refrigerator
- All in one type’s equipments...make it one...Toaster, griller, micro wave, gas, blender
chopper etc rather make portable equipment that serves as a kitchen. Keep it
anywhere.
- Free delivery
- Auto pilot, no need to be in kitchen may be remote controlled, from me on sofa in front
of TV in leaving room.
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Chapter 4 / User survey and Research
- A gas stove burner on the top of the sink, or a pull out sink below the burner. Freedom
to use the burner from both sides of the slab (stove that can be rotated- as for me i
usually dream to have everything electrical ... handy, compact stuff should be there like
electric hotpot, roaster, griller, fryer.
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Chapter 4 / User survey and Research
- Child safe kitchen, food burning detector, auto switch off gas if it is not burning.-
-A wine vending machine/ draft beer fountains
- have washing machine attached. so that clothes clean up while cooking is going on, u
know one kitchen n all done.
- Auto turn off feature with gas burner and heater.
- Computerized conveyor belt kitchen system
- feed in the raw materials, & type in the specifications of the food u want
- The raw stuff will pass thru different stages (washing/chopping/ steam/ frying etc)
similar to that on a conveyor belt & delivering the cooked food at the end
- Self-cleaning kitchen!
- Most of the world are turning towards dieting, so maybe something showing the intake
of calories and maybe showing some menu and how to make them as a recipe.. Maybe
like your internet facility but much more modern not just like fixing any tv or lcd panel on
your cabinet maybe something which is voice directed and activated..
- you should check out the universal kitchen project done about 8 years ago by RISD
shown at the Cooper Hewitt design museum in NYC- Intelligent storage system that
would let me know, in advance, the grocery item is about to finish. Let’s say my
refrigerator has fixed space for particular product (or maybe we can program it
accordingly) then that will let me know when the milk is about to finish... same is with
other storage like racks and drawers..when there are not many items in the kitchen, we
really don’t need this.... but as i m experiencing now a days... when there are lots of
items in your kitchen, then the suggested idea could be of great help.
- Maybe a robot!
- I m a gizmo freak any addition of such things would surely fascinate me..It’s a personal
choice
- No, Sounds TOO futuristic.- I have a small concern though is it safe to be multitasking
like this when u r using a gas stove or other appliances in the kitchen.
- I feel i don’t need any display in kitchen as i already plan to have a computer in my
bedroom, and a additi0onal laptop. I can carry laptop to my kitchen if I am so desperate
to cook..
- Cost must be justified.. Moreover a dedicated computer in the kitchen just for finding a
recipe is not justified cost wise
- Yes it is possible if it is really affordable.
- Multi-tasking is often a necessary evil in professional life, so I'd rather avoid it at home.
Moreover, it's better to keep life simple!
- While cooking i really enjoy it and I think I’ll make time with these appliances once the
food is ready and in my plate.
- Not as much futuristic as simply unnecessary; it would seem more so as a distraction.
However, to refine on the idea: A device that could be hidden away and/or telescope
and rotate would be nice (like an LCD on a VESA mount).
- i use computer for different purposes, kitchen can come to my computer, but computer
can't go to kitchen.
- While cooking one can’t do multiple activities. Its needs attention. Computers, internet,
phone can go with it. Well Music and TV does gel well with cooking% of total
population)
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Chapter 4 / User survey and Research
Some of the important key points noted from survey that would be used for guiding
creative exploration of concepts to be generated are as follows
• Need for a modern and organized kitchen furniture that is affordable. Option to
pay in instalment or buy complete product in modules .
3
Leonardo da Vinci invented an automated system for a rotating spit for spit-roasting :
a propeller in the chimney made the spit turn all by itself. The system widely used
initially in wealthier homes later became a standard for all kitchens in coming ages. This
could be sated as the first demonstration of the first “smart kitchen “ in history.
Visual signals6 are able to convey a large range of diverse information and are
commonly used. Auditory signals are appropriate for warning signals, to attract attention
or transmit information to person who is occupied in other work. While designing the
interface between the smart kitchen and user it would have to be underlined the channel
of interaction for specific task. Interactivity should not become a distracting or
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Chapter 5 / Interactive kitchen
dangerous to primary function or task i.e. cooking. The channel of interaction could be
mixture of audio and video.
Cooking tasks require continuous attention; also the activities inside kitchen require
constant motion for the user to reach out to appliances or storage areas. Adding a fixed
display would increase the complexity of this ergo system. Therefore it becomes
important that the interaction platform moves with the user rather than the user
approaching display terminals. Virtual projection technology under development would
make this kind of interaction practical. Three dimensional representation of information
in free space using holographic projections is ideal for kitchen environments. Virtual
interface would allow information to pop up on user commands anywhere in 3d space.
Information could also be projected on 2d
space
The User survey carried out by the author points out a popular opinion from people
against a visual display terminal inside kitchen. Some respondents perceived it as a
source of distraction to cooking work. However this should not be taken as a valid
conclusion as the user does not always know what is right beforehand and may find
service useful when exposed to it. The kitchen can be a dangerous place as it requires
uttermost attention during complex cooking and preparation process. Respondents
were open to idea of voice based communication and entertainment system. This fact is
supported by the reason why most of the people listened to music or news on TV, radio,
or music players while cooking. It was entertaining as well as non-distracting as the
kitchen work was being carried out.
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Chapter 5 / Interactive kitchen
• Act as a centralized console for interface and control over all appliance and
functions. Also allow users to communicate and entertain themselves.
• Keep a stock of position of all food products and inform the user on his cell
phone, laptop or an auditory command when required.
• Idea user interface should be mobile, i.e. the display should appear wherever the
user wants it. Holographic projections
• Diet manger- future kitchens should be able to monitor the user’s health and daily
food intake. This is possible through using Wi-Fi and RFID technology.
• Intelligent and self learning system. Get tuned to user habits and preference with
usage.
11
In the 1956 film Design for Dreaming --a promotional trailer produced by Frigidaire--a
housewife in the "kitchen of tomorrow" feeds a recipe card into a slot, triggering a series
of appliances that automatically bake a birthday cake complete with lit candles. Other
films of the era promised that future kitchens would include a transparent cylindrical
refrigerator! A robot butler! And an oven that cooks a roast in minutes " by electronics." !
Plate 5.5 - 5.6 : Scenes from the film Design for dreaming Source : www.wetcircuit.com
Many of these fantasy’s still remain in our minds but are coming into existence in closer
insteps. The introduction of smart appliances like microwave , consumption of
packaged and preprocessed food as part of daily diet are all steps towards a future
which would integrate these advances.
The future kitchens have been always been perceived to be build on technological
sophistication. Technology today makes automation of mundane cooking tasks easier
like never before. However technology does has its limitations and would not become
popular if the gizmo laden future kitchen cannot establish an emotional attachment with
its users.
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Chapter 5 / Interactive kitchen
So what will be the shape of the future kitchen? What will it be like? Will it be like a
space craft with lots of controls? Look more like a museum with hidden features? Will a
special room called kitchens in today’s living room become extinct tomorrow? The future
kitchen going by present trends breaks the visual and functional rules of existing
kitchens. It is trying to shrink and blends with the existing living environment, just like
any other furniture or an appliance in home.
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Chapter 5 / Interactive kitchen
Today’s future kitchens are bold in usage of hard shiny material mostly stainless steel,
plastics and ceramics. Advanced new age materials are making inroads which facilitate
easy cleaning, odorless cooking. Efficient Systems like water saving improved washing,
OLED based lighting and waste management systems make the future kitchens
environmental friendly. Architecturally they use bold sculptural lines. Colors and
decoration area’s are as fantastical as the gadgetry. The future kitchen are loaded with
technology and gadgets and day is not far when they would be able to sense appetite
needs of the users and deliver foods at a voice command .
5.6 Closure
The concept of interactive kitchen may sound futuristic and exists only in skeletal form
today, This thesis attempts to show a direction that this could take in the form of
practical concepts and illustrations. These inferences were based on existing
developments in technology, changing user lifestyles, market trends etc. Development
of standard smart kitchen furniture is a complex task, requiring effective technology
integration onto mass manufacture able products. Kitchen s in the near future will see
integration of knowledge from areas like robotics, artificial intelligence, human computer
interaction and food technology. The present Indian furniture market is dominated by
the unorganized sector which boasts of a large pool of skilled workers but lacks
adaptability towards changing demands in furniture needs. It is of paramount
importance that Designers, Engineers, Architects, Entrepreneurs and Manufacturers
come together to set up productive teams. A team that understand Indian users as they
develop a sustainable smart kitchen concept that is marketable.
Chapter 6 / Design Process
Chapter 6
Design Process
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Chapter 6 / Design Process
Problem definition
Concept Detailing
Making Prototype
Testing prototype
Mass manufacturing
Marketing
Maintenanace
3. Counter Height = Min 825 mm, Max 914mm , counter thickness 12mm to 20mm
6.5.1 Refrigerator
Dimensions & Specifications
Unit Height: max 16 " Unit Width: max 20 ½ " Unit Depth: max 20 ½ ”
Weight: 10 - 15 kg
Capacity: 1.5 to 1.7 Cubic Feet
Electrical: 230 V
Key Features
• Reversible door ( left and right swig ) refrigerator
• Auto ignition
Product Features
° Design flexibility
° 6.0 cu. ft. removable refrigerator with automatic cycle defrost
° Interior light , Electric oven models operate on 230v.
° Cushion-mounted silent compressor, High efficiency foam insulation
° All gas units equipped with electronic ignition and all gas components
° All oven surfaces finished with porcelain enamel.
° All refrigerators are removable which allows for easy maintenance or future
replacement.
° Refrigerator door may be located on the right or left when facing unit.
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Chapter 6 / Design Process
An extensive online search was done to explore the list of existing products in the
defined category. Products were analyzed in terms of product feature, modularity, space
flexibility versus storage volume, cost, aesthetic appeal and usability.
Most of the available solutions are compact, multi-feature and posses aesthetic appeal.
A few products offered features of modularity and mobility. Concept of built in
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Chapter 6 / Design Process
This concept splits the basic work triangle functions of cooking, refrigeration and
washing into four independent mobile modules. A module for storage and information
and communication display is added; together these four modules provide all basic
cooking functions in a compact area.
The concept inspiration came from four squares .These four squares were arranged for
maximum efficiency along the work triangle. Extrusion of squares into 4 cubes to take
form of individual furniture module wherein each cube performs the intended function..
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Chapter 6 / Design Process
A normal rectangle is not pleasing to the eye11 . Either it is too square-ish or it is too
slender. A divine section or golden rectangle is a rectangle which follows a fixed
geometric proportion and has proved to be carry aesthetic appeal when applied in
architecture and product design.
A golden rectangle have side lengths in the golden ratio, 1: , that is, approximately
1:1.618.
Since the basic forms in furniture to be designed were predefined to be cubes, the
cubes were attempted to follow the golden section as close to possible. It was also
necessary to keep in mind that the resulting geometry should also confine to the
ergonomic guidelines to suit functions it was being designed for.
Individual unit
Market was surveyed for various types of fitting and accessories available for channels,
castors, handles, and minor fitting accessories. Finally standard accessories of right
quality and within stipulated budget was selected.
Metal Laminates (0.8 mm thickness) with brushed steel finish and complimenting dark
yellow shades standard laminate (1mm thickness) that matched closest to the designed
concept was selected. Handles were of stainless steel finish (152mm ).
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Chapter 6 / Design Process
Plate 6.12 Three Different utensil trays used Plate 6.13 Telescopic channels fitted inside the steel unit
Plate 6.14 Plate Trays Closed Plate 6.15 Plate Trays drawn out
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Chapter 6 / Design Process
Concept Prototype uses a fabricated MS Steel cabinets ( 22 Gauge sheet ) for weight
reduction instead of conventionally used wooden panels for creating cabinets.
Steel cabinets are fitted with 4 castors and can be freely be moved by the user.
Design uses brushed steel finish laminates to compliment with stainless steel counter or
slab to create a neat design.
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Chapter 6 / Design Process
Plate 6.18 Final prototype – showing drawers, dust bin holder, sink
Conclusion
This thesis attempts to identify key user needs in Indian kitchen furniture for a migratory
population. This population segment is educated, on the move and requires kitchen
furniture that is modular, efficient and trendy. Henceforth concepts are proposed and a
physical prototype built that meets user requirements. The thesis takes a bold step
ahead in adding an interactive element to concepts which might become a standard in
the future.
This thesis however could not succeed on the front of physical realization of all
proposed smart features in kitchen. There were technical problems during development
and the present prototype is just a step forward. However, it does assimilate important
facts from users, trends in market and creates a usable product.
3. To the best of author’s knowledge, a concept like this for mobile kitchen does not
exist at present in the market. Future refinement of the idea on these lines and
development could create an indigenous product of high value.
This thesis is only a small step towards future development of an efficient smart kitchen. There is
scope of work over how physical embodiment of existing technology in communication,
information display, robotics etc takes place into the kitchen furniture in future.
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References
References
1. Indian Economy and furniture business from report – Indo Italian Chamber of
Commerce & Industry In Mumbai (India)2006,< http://www.ud.camcom.it >
6. Ergonomics Overview
Bridger 1995, Introduction to ergonomics,
Mc Graw Hill, INC
8. Frankfurt kitchen
http://en.wikipedia.org/wiki/Kitchen