Design Thesis on Smart Modular Kitchen

Mobile Smart Kitchen Workstation

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

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Dedicated To My Parents

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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.

Dr. Sanjay G. Dhande Professor, Design Programme Indian Institute of Technology Kanpur

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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

Dr. Sanjay G. Dhande Dr. Amit Ray Dr. Satyaki Roy Dr. Bishakh Bhattacharya Prof Kuomodi Patil

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.

Special thanks to fabricator Mr Manoj, Contractor, Mr Saini, carpenters and technicians who assisted in shaping my designs.

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

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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.

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CONTENTS Certificate

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Acknowledgements

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Abstract

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Contents

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List of Visuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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1. From Chulhas to Microwave

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1.1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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1.2. Changing Habits. . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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1.3. Defining The Kitchen . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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1.4 A Chronology of Indian Cooking Scenes . . . . . . . . . . . . . . . . . . . . . .

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1.5 The Furniture Business in India – A Case Study . . . . . . . . . . . . . . . . .

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1.5.1 Indian Furniture Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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1.5.2 Real Estate Overview of India . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1.5.3 Social Indicator. . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 1.5.4 Various market sizes and per capita expenditure . . . . . . . . . . . . . 11 1.5.5 Population . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 1.5.6 Age Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 1.5.7 Buying Power And Consumption . . . . . . . . . . . . . . . . . . . . . . . . 13 2. Kitchen Planning And Furniture Design

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. 1. 2.1. General kitchen Planning Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 2.2..Work Sequence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 2.3..Basic Kitchen layouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 2.4..Work Zones in Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 2.5 Minimum Area for kitchen Planning . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 2.6 Modular Furniture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 2.7 Standard Guidelines for kitchen Furniture Design . . . . . . . . . . . . . . . . 21

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3. Human Factors and Kitchen Ergonomics.

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3.1. An Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 24 3.2. Need For Indian Anthropometric Data . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 3.2.1. Ergonomics Reference Table 1. . . . . . . . . . . . . . . . . . . . . . . . . . . 26 3.2.2. Ergonomics Reference Table 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 3.3. Kitchen Ergonomics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 .. 3.3.1 Frankfurt kitchen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 3.4. Kitchen Work Triangle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 3.5. General Ergonomic Guidelines For kitchen Space Planning. . . . . . . . . . . 30 4. User Survey And Research….

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4.1. Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 . 4.2.. Qualitative and Quantitative Survey . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..33 4.2.1 Qualitative Survey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 . 4.2.2 Quantitative Survey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 . 4.3 Contextual Interview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 4.4 Classification of Observed Kitchens . .. . . . . . . . . . . . . . . . . . . . . . . . . . . 34 4.5 Analysis of Surveyed users. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 4.5.1 User 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 4.5.2 User 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 4.5.3 User 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 4.6 Online Survey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 4.7 Survey Results and Statistics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 4.7.1 General User characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 4.7.2 Product Need . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 4.7.3 Information and Communication Activities During Cooking . . . . . . .44 4.7.4 Furniture Design Preference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 4.7.5 User Inputs and Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 4.8 Key Deductions From User Survey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

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5. Interactive Kitchens

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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.

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5.6 Closure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62 6. Design Process

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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

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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

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6.12 Scaled Prototype Testing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 . 6.13 Product Prototyping Process. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 6.13.1 Fabrication work in Sheet Metal . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 6.13.2 Accessory Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 6.13.3 Drawer Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 6.13.4 Carpentry Work. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 6.13.5 Final Prototype in Assembly.

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6.14 Prototype Development Cost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 7. Conclusions

References

Appendix

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List of Visuals

List of Plates Plate 1.0 Rural lady serving husband food in kitchen

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Plate 1.1 family having food on dinning

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Plate 1.2 Modern kitchen at a residence in Kanpur

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Plate 1.3 Modern kitchen at a residence in Kanpur

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Plate 1.4 Modern kitchen at a residence in Kanpur

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Plate 1.5 Chulah

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Plate 1.6 housewife cooking

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Plate 1.7 Konkani housewife cooking

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Plate 1.8 South Indian housewife

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Plate 1.9 Lady in her kitchen

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Plate 2.0 Single Line kitchen plan

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Plate 2.1 L kitchen Plan

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Plate 2.2 Gallery Kitchen plan

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Plate 2.3 U kitchen Plan

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Plate 2.4 Work zones in kitchen

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Plate 2.5 Recommended dimensions for design of Compact Kitchen

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Plate 2.6 Recommended dimensions for kitchen

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Plate 3.0 Frankfurt Kitchen

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Plate 3.1 kitchen Work Triangle

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Plate 3.2 Kitchen Space Planning

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Plate 4.0 Kitchen of surveyed users

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Plate 4.1 User under observation

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Plate 4.2 Users home

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Plate 4.3 user 2 Kitchen

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Plate 4.4 User2 in her kitchen

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Plate 4.5 User3 kitchen

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Plate 4.6 User 3 in her kitchen

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Plate 4.7 Problem in kitchen of surveyed users

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Plate 4.8 kitchen concept sketch for survey

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Plate 5.0 Humanoid robot ARMAR

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Plate 5.1 Interfaces in Kitchen

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Plate 5.2 Virtual Keyboard

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Plate 5.3 Concept of compact Interactive Kitchen

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Plate 5.4 Concept for Compact interactive kitchen 2

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Plate 5.5 Scenes from film design for Dreaming 1

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Plate 5.6 Scenes from film design for Dreaming 2

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Plate 5.7 Marketing ad of futuristic home by General Electric

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Plate 5.8 General Electric 2006 concept future kitchen

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Plate 5.9 Concept future kitchen 1

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Plate 5.10 Concept future kitchen 2

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Plate 6.0 Bench marked product

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Plate 6.1 Library of Benchmarked products

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Plate 6.2 Golden section

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Plate 6.3 Mock prototype configuration

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Plate 6.4 Sheet measurement

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Plate 6.5 Sheet cutting

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Plate 6.6 Sheet Bending

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Plate 6.7 Sheet cutting

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Plate 6.8 Sheet welding

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Plate 6.10 Compatibility of handles with laminates

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Plate 6.11 Accessories used

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Plate 6.12 Utensil tray used

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Plate 6.13 Telescopic channel

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Plate 6.14 Plate trays closed

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Plate 6.15 Plate trays drawn out

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Plate 6.16 Assembly with wooden panels

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Plate 6.17 Final Prototype – straight kitchen

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Plate 6.18 Final Prototype with accessories

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Plate 6.19 island kitchen configuration

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List of Tables and Figures Fig. 1.0 Indian Furniture report

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Fig. 1.2 Population Classification

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Fig. 1.3 Population Growth

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Fig. 1.4 Aging population

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Fig. 2.0 kitchen function Relation

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Fig. 2.1 Use of Kitchen area

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Fig. 2.2 Work Sequence

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Fig. 2.3 One sided kitchen

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Fig. 2.4 L kitchen

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Fig. 2.5 Gallery Kitchen

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Fig. 2.6 U kitchen

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Fig. 2.7 Minimum Area for Kitchen planning

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Fig. 3.0 Interaction between man, Environment, machine in a ergo system

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Fig. 3.1Ergonomics reference table 1

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Fig. 3.1Ergonomics reference table 2

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Fig. 4.0 Survey statistics 1

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Fig. 4.1 Survey statistics 2

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Fig. 4.2 Survey statistics 3

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Fig. 4.3 Survey statistics 4

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Fig. 4.4 Survey statistics 5

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Fig. 4.5 Survey statistics 6

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Fig. 4.6 Survey statistics 7

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Fig. 4.7 Survey statistics 8

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Fig. 4.8 Survey statistics 9

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Fig. 4.9 Survey statistics 10

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Fig. 4.10 Survey statistics 11

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Fig. 4.11 Survey statistics12

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Fig. 6.0 Product life cycle

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Fig. 6.1 Concept sketch 1

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Fig. 6.2 Concept sketch 2

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Fig. 6.3 Concept sketch 3

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Fig. 6.4 Concept illustration

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Fig. 6.5 Golden section

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Fig. 6.6 Concept Details

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Fig. 6.7 Smart kitchen Interface Module

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Fig. 6.8 Basic kitchen layout 1

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Fig. 6.9 Basic kitchen layout 2

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Fig 6.10 Product costing table

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Chapter 1 / From Chulah to Microwave/ 1

Chapter 1 From Chulah to Microwave

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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.

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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.

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1.2 Changing Habits

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

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1.3 Defining the kitchen A kitchen is a space used for food storage, preparation and cooking. 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.

Plate1.2,1.3,1.4, – A modern kitchen at a residence in Kanpur, India. Source - Author

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1.4 A Chronology of Indian Cooking Scenes

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

1966 An Indian housewife cooking on the floor with a kerosene stove Plate 1.6 – Indian housewife cooking Source - http://www.kamat.com/kalranga/food/indian_kitchen.htm

1976 A Konkani woman making pan cakes on wooden oven Plate 1.7 – konkani housewife cooking Source - http://www.kamat.com/kalranga/food/indian_kitchen.htm

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1995 A lady in south India using LPG based cooking Plate 1.8 – South Indian housewife cooking Source - http://www.kamat.com/kalranga/food/indian_kitchen.htm

2007 A lady in her kitchen complete with microwave Plate 1.9 – lady in her kitchen Source - http://www.kamat.com/kalranga/food/indian_kitchen.htm

9 Chapter 1 / From Chulah to Microwave

1.5 The Furniture Business in India - A Case Study 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 the area of decorative residential furniture, India has a heritage of exquisite handcrafted furniture, made out of teak, rosewood and walnut wood, which has strong colonial roots. The range of indigenous furniture available in India includes both residential and contract system furniture, with an increased concentration these days in office and kitchen furniture.

1.5.1 Indian Furniture Market : Today the Indian furniture market1 is pegged at a value of INR 135 billion dollars of which 85% falls in the unorganized sector. The total addressable Market for Retail (All India Urban) for Furniture and Furnishing is INR 5,266 Crore. According to a market survey on spending of disposable incomes among Indian consumers it was found that 38% were willing to invest in home improvements, furniture and 37 % in leisure holidays. Globalization has seen imported furniture make serious inroads into the Indian markets. This has been awake up call for the manufacturing industry.

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.

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Furniture Import

Value

Growth 03-04

Wooden Kitchen Furniture

INR 66 million

93%

Wooden Residential Furniture

INR 56 million

40%

Fig 1.0. Indian Furniture Imports Source - http://www.ud.camcom.it/

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.

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1.5.3 Social Indicator 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.

1.5.4 Various Market Sizes based on the per capita expenditure The average monthly per capita expenditure of urban Delhi in 2003 was INR 1,606. Tamil Nadu comes a second at INR 1,131, followed by Andhra Pradesh at INR 1,102. Gujarat, Punjab and Haryana are not very far behind, at INR 1,092, INR 1,059 and INR 1,050 respectively. At the bottom of the list is Uttar Pradesh at INR 827, Madhya Pradesh at INR 793 and Bihar at INR 784.

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

Fig 1.2. Population classification Source - http://www.ud.camcom.it/

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.

Fig 1.3. Population growth Source - http://www.ud.camcom.it/3

13 Chapter 1 / From Chulah to Microwave

1.5.6 Age Group

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.

Fig 1.4. Ageing population Source - http://www.ud.camcom.it/3

1.5.7 Buying Power and Consumption.

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

2.1 General kitchen Space Planning Guidelines Kitchens

2

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.

Fig 2.0. Kitchen function relation Source : Architects’ Data

2.2 Work Sequence “ 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

Fig 2.1. Use of Kitchen Area Source : Architects’ Data

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

For a left handed person sequence of operations is opposite.

Fig 2.2. Work Sequence Source : Architects’ Data

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2.3 Basic Kitchen Layouts No one layout is more ideal than another. The room and interior character should itself dictate the design of an efficient kitchen layout. 3

Single Line kitchen A very basic layout that should be kept as compact as possible. The cooker and sink must be kept closer in this layout

Fig 2.3. One sided kitchen Source : Architects’ Data : Plate 2.0 - Single line Kitchen plan Source : kitchen remodeling handbook

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.

Fig 2.4 L kitchen Source : Architects’ Data : Plate 2.1 L Kitchen plan Source : kitchen remodeling handbook

18 Chapter 2 / Kitchen Planning & Furniture Design

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.

Fig 2.5 Galley Kitchen Source : Architects’ Data : Plate 2.2 - Galley Kitchen plan Source : kitchen remodeling handbook

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.

Fig 2.6 U Kitchen Source : Architects’ Data : Plate 2.3 - U Kitchen plan Source : kitchen remodeling handbook

19 Chapter 2 / Kitchen Planning & Furniture Design

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.

2.4 Work Zones in Kitchen

Plate 2.4 – Workzones in Kitchen Source : kitchen remodeling handbook

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2.5 Minimum Area for kitchen planning Cooking recess Normal kitchens kitchens with dinning

5 - 6 m2 8 - 10 m2 12 - 14 m2

Fig 2.7 –minimum area for kitchen planning Source : Architects handbook

Each work center in a kitchen should have three components. 2 1. Adequate work area on counter space 2. Adequate storage areas and volume 3. Sufficient access to facilities like ventilation, lighting ,drainage etc

2.6 Modular Furniture 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.

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2.7 Standard Guidelines for kitchen Furniture Design Materials

2

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 Different types of furniture in kitchen can be classified as 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).

Ergonomics

6

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

3.2 Need for Indian Anthropometric Data 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, musculoskeletal 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.

Mass production has brought in standardization of products across various ranges. Factory made global products today are designed for global audience and offer very less flexibility, customization to users across. A bulk of furniture in Indian market fails to address the issue of designs confining to Indian anthropometric data. In the absence of indigenous design development in furniture and to stay competitive manufacturers often copy existing furniture designs and flood them in local market. Lately the trend of imported furniture has caught up in India. Again it must be asked how many of these products suit the Indian anthropometric dimensional requirement. Furniture designs without consideration for proper body dimensional requirement of intended users do not serve purpose and have less acceptance value.

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

3.4 Applied Indian Anthropometric Data Table underneath shows key ergonomic parameters used in deciding critical dimensions of designed prototype 3.2.1. Ergonomics Reference Table 1

Fig 3.1 – Ergonomics Reference Table 1 Source : Indian Anthropometric Dimensions

27 Chapter 3 / Human Factors & Kitchen Ergonomics 3.2.2. Ergonomics Reference Table 2

Fig 3.2 – Ergonomics Reference Table 2 Source : Indian Anthropometric Dimensions

28 Chapter 3 / Human Factors & Kitchen Ergonomics

3.3 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.

3.3.1 Frankfurt kitchen

Plate 3.0 – Frankfurt Kitchen 1 Source : http://en.wikipedia.org/wiki/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"

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3.4 Kitchen Work Triangle 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. 1 - Fridge

2 - Sink

3 - Cook top 4 – Oven 5 - Dishwasher 6 - Overhead cabin

Plate 3.1 – Kitchen work triangle Source : The small House

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3.5 General Ergonomic Guidelines For kitchen Space Planning

Plate 3.2 – Kitchen Space Planning: Source : Architect’s data

Chapter 4 / User survey and Research

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.

The Author’s user research was carried in following parts •

In-depth personal interviews and contextual enquiry

•

Visit to kitchens and observing users perform functions

•

Online surveys to targeted respondents.

Aims an objectives of User survey •

To gather quantitative and qualitative data

•

Gain insight into user’s priorities, work flow in kitchen, there requirements.

•

Identify the need for a smart kitchen

•

Understand role of interactivity between users, communication - entertainment devices, inside the modern kitchen space.

33 Chapter 4 / User survey and Research

4.2 Qualitative and Quantitative survey 4.2.1 Qualitative Research survey Qualitative research

9

is used for a small number of respondent group to get an insight

into users psychology, behavior, needs, problems etc. A technique of in-depth interview is carried out with users in their work environment. The observations and interview is usually carried out in a relaxed mood so that users are comfortable talking and sharing experiences on subject area.

4.2.2 Quantitative Research Survey A Quantitative marketing research is used to get information on questions which cannot be answered in yes or no. It is used to draw conclusions, tests a specific hypothesis uses random sampling techniques so as to infer from the sample to the population involves a large number of respondents through survey and questionnaire.

4.3 Contextual Interview A contextual interview, involves watching and observing subjects closely as they perform their intended tasks .Questions are asked only to clarify doubts whenever they arise and are required to get deeper insights. Users are encouraged to work in a natural way and not be influence by the interviewer’s presence or questions. The results are usually qualitative rather than quantitative

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

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4.3

Classification of Observed kitchens

Observed kitchens in the survey was classified into three segments Non furnished kitchens

1.Utilitarian

Semi furnished kitchen

Fully furnished kitchens

1.Basic and serving purpose 1.Lavish and efficient 2.Oragnization for only

2.Organization for all

2.Unorganized and cluttered important items

elements

3.Lacks aesthetic appeal

3.Partialy flexible

3.Offers limited flexibility

4. Flexibility in terms of

4. Aesthetic appeal

undefined storage – user

5. Difficulty to map location

can store anywhere she is

of storage items.

comfortable.

Plates 4.0 Kitchens of surveyed users :Source : Author

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4.5 Analysis of User Survey 4.5.1 Sample User 1. Name of user – Mohua Mohanty Age - 25 Gender - Female Education - Engineer Regional origin – Bengali Status- Married

Plate 4.1 User under observation: Source: Author Plate 4.2: User’s Home Source: Author

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.

Problems –

Ventilation, organization of food and other stuff , accessibility to sink.

Insects in kitchens were threat to prepared food kept for consumption later.

Needs furniture.

–

Portable kitchen , Convenience to make payments in installments for

36 Chapter 4 / User survey and Research

Survey Questionnaire Sheet Note : Ticks denote preferred choice from options. Answers on surrey entered in italics

A. Household characteristic: 1. Number of family members ? - 2 2. Number of people who manage full time in your kitchen ? 1 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 5. Servant present ? yes her functions , what all activities are delegated to her No cooking , utensil cleaning , housekeeping

B. Physical characteristics of kitchen 1. kitchen dimensions location of kitchen within dwelling ? 2. kitchen type ? 9 non furnished • furnished • semi furnished 3. • • 9

Furnishing Custom made (carpenter made ) Ready made units (modular units ) unfurished

4. • 9 • • •

Important appliances with the acquisition in kitchen? fridge microwave/ LPG burner/ electric heater mixer grinder tea/ coffee machine others plans to buy fridge

37 Chapter 4 / User survey and Research 5. Is it aligned to users cultural cooking styles or it is modern in approach. Vastu sensitivity None 6. What do u like in your kitchen ? Compactness 7. Feature which you would immediately change? Sink add a sink in kitchen which is now present in balcony 8. Which is you most importantly in your kitchen? Organization of items, groceries, utensils C. Activity 1. Activities done in the kitchen ? Washing / tending to children / gossip with friends / party / iron clothes / entertainment / eat / Just cook 2. what are areas of inconvenience you face while cooking ? ventilation was major issue 3. Average daily time spent in kitchen? 2-3.5 hrs 4. Physical posture during preparation/cooking/eating ? Does user have siting aid inside kitchen ? Would they like to have any aid for standing / sitting? Mostly standing, no sitting aid Feels need of sitting aid

5. Usual daily activity pattern of cooking .Sequence of activities User plans cooking activity meticulously to save time. Cuts vegetables as 1st item is being cooked on stove . 6. Activities done parallel with cooking.( e.g watching tv , monitoring washing machine, music, tv, tending to children, talking on phone ) which is most frequently done. Listens to music Watches TV 7. Are any activities done sitting on the floor. No 8. Do u wish to have a system with height adjustable Yes , user wants a height adjustable system 9. Do u wish to have a mobile unit which u can carry along to other rooms , What all cooking related activites do u carry to other rooms

D. Interactivity and communication 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 2. Do u wish to control activities of home/appliances/communication during cooking from kitchen Yes , user feels need of checking who is at door 3. what types of gadgets / features / products you think would be of maximum help to you small refrigerator 4. Do u watch tv ,check sms, listen to radio/songs or do any other information centered activity while eating. How frequently ?

38 Chapter 4 / User survey and Research

5. Method of trying new recipes while watching Experiment / tv / reading cook book / from people / other modes User has once used internet for getting recipes and applies it to cooking by downloading and taking print of recipe. Other sources included local language newspaper

Dinning style 1. Is dinning attached ? yes 2. • • 9

what is dinning style eat during cooking eat while cooking cook store eat

3. would u like to have a mobile compact kitchen workstation 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 User defied features for kit workstations Burner should be placed at a lower height Arrangement for drying utensils

Ideas from users furniture should have adjustable height adjustment in racks to accommodate different sized utensils ( similar to fridge ) 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

4.5.2 Sample User 2 Mrs Beena Singh ,Housewife, Panki Power plant colony, Kanpur

Plates 4.3 User 2 Kitchen: Source: Author Plates 4.4: User 2 in her kitchen: Source: Author

The family relocated its position every 4-5 years as husband is in a transferrable government job. Now that the job is fixed and family big they face problems in kitchen but are reluctant to spend money in the government provided housing. •

The housewife mentioned to the author that all though they wanted to shift in a house of their own in 3 years time and would like to have a kitchen furniture that would serve basic cooking purpose here and could be accommodated in the new home also.

•

Wanted variable height drawers to accommodate wide range of utensils.

•

Likes to listen to radio/songs on TV while cooking, wanted to control washing machine from kitchen and visually check identity of newcomers at door.

40 Chapter 4 / User survey and Research

4.5.3 Sample User 3 Mrs Bose , Housewife, Kakadeo , Kanpur

Plate 4.5 User 3 Kitchen: Source: Author

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

4.6 Online user survey Overview The aim of this survey was to get quantitative data about important facts that would be the foundation for further design work. The author’s survey sample was aimed at computer savvy professional and students in urban and semi urban areas. A total of 96 people responded to the online survey out of 300 request sent.

The questionnaire was prepared divided into 4 broad categories. 1 General user information 2 Product need identification 3 Information and communication activities during cooking 4 Furniture design preference

The

questionnaire

was

hosted

on

to

free

market

research

website

www.freesurveys.com. The free portal allowed users to answer the survey, assimilated information and displayed statistical data to the author.

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

4.7 Survey Results and Statistics 4.7.1 General User Characteristic Question 1 - Do you cook?

Fig 4.0: Survey Statistics 1

Question 2 - Do you know how to cook?

Fig 4.1: Survey Statistics 2

Question 3 - how is your existing kitchen area?

Fig 4.2: Survey Statistics 3

43 Chapter 4 / User survey and Research

4.7.2. Product Need Identification Question 4 - Do you find counter height a problem in your existing kitchen?

Fig 4.3: Survey Statistics 4

Question 5 - Do you feel need for basic kitchen furniture serving basic functions of kitchen ( i.e. cooking, organized storage, cleaning and refrigeration) that you can carry along while relocating from one city to other ?

Fig 4.4: Survey Statistics 5

Question 6 - If yes what would you prefer? A – kitchen with factory fit appliances, B kitchen with no appliances, C - choice to configure appliances of your choice.

Fig 4.5: Survey Statistics 6

44 Chapter 4 / User survey and Research

4.7.3. Information and Communication Activities During Cooking Question 7 - Leisure activities done along with cooking

Fig 4.6: Survey Statistics 7

Question 8 - Have you used internet for any purpose related to cooking like searching for recipe, shopping, looking information related to food /health

Fig 4.7: Survey Statistics 8

45 Chapter 4 / User survey and Research

Question 9 - Modes of finding about new recipes

Fig 4.8: Survey Statistics 9

46 Chapter 4 / User survey and Research

4.7.4. Furniture Design Preference Question 10 : Choose your preferred furniture layout

Plate 4.8 : kitchen Concept sketch for survey : Source - Author

Fig 4.9: Survey Statistics 10

Question 11: How much value will above product mean to you?

Question 12: How much would you be ready to invest in above product / furniture with appliances? •

Fig 4.10 : Survey Statistics 11

Average price – Rs 41, 237

47 Chapter 4 / User survey and Research

User profile - Sex

Fig 4.11 : Survey Statistics 12

4.7.5 User inputs and suggestions Documented are the inputs entered by users on online survey form.

a) Product Features and Cooking Experience

- 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.

48 Chapter 4 / User survey and Research - Kitchen that cooks also. - It should cook on its own as soon as I am hungry... - A display area for my family pics. - A small interesting sitting space near window from where i can take a look of outside. - A display touch screen which has the cabin ate number and the list of material in cabinet - Adjustable height chair to take all short women to all levels and reach all heights of cupboards. - A video chat station and web cam surveillance. - Often seasoning or garnishing makes all the difference so something that can do the garnishing\seasoning according to ones' personal tastes (may be this can be programmed based on the users' needs) - The cooking triangle should be properly incorporated in the design. - Timed burner like washing machine so that u can time it for increasing or lowering the flame and turn off automatically. Also would prefer a rack for drying utensils - A refrigerator that warns about food going bad.. - Nothing futuristic but only if someone could design an affordable dishwasher... hate washing the utensils, but don’t want to spend several grands on a regular dishwasher. - Robo-assistant/chef, who can keep track of my needs with respect to food and other ternary in kitchen. - A fridge that scans the expiry date of products and orders replacements through the internet online as and when stock runs out or expires. - Washing utensils is boring, I would have a conveyor from the sink directly to a vessel washing machine and later collect the washed vessels and arrange them back..and adjustable sink height...

- 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.

49 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.

- I would like have a microwave, oven, dish washer. - Automatic temperature and smoke regulator - To set this device apart from other appliances even more, the chief focus should be design. Use of quality materials, careful manufacturing, and contemporary styling would make it more expensive but more notable. - Easily adjustable slab height according to the person’s height. - Kitchen in a suitcase, collapsible tent kitchen

50 Chapter 4 / User survey and Research - Machines to help in cutting and cleaning - programmed kitchen for food. Like you enter food code and the required material for the recipe will get ready like masala etc. then you will have to just cook, - would love to have automated cooking machine ;)- a sitting arrangement...for one person who want to chat with me during cooking an area to keep beer glasses/bottlesmaking operation of all kitchen appliances through one single computer, cooking food without entering the kitchen, just by typing few keys on my computers keyboard. - Love if my food never gets over cooked or burned...and milk never spills... - May be a Portable kitchen, which i can carry when i go to picnic to cook food for myself and my friends. - An appliance that selects vegetables and spices from the given recipe, processes those, cooks and serves and applies own intelligence gives some value added inputs (when required) while cooking.....

- Maybe a robot! - I m a gizmo freak any addition of such things would surely fascinate me..It’s a personal choice

b) Information/communication devices in kitchen -I want my whole concentration on one side other both will be messed up but it is a nice idea - Not too futuristic, a tv might be nice :) - All this will not be much relevant because young people do not spend much time in kitchen - Kitchen is directly related to higher than comfortable temperature, and i won't like to do any other attention seeking activity there... - I will prefer doing most possible kitchen activities in normal comfortable conditions and postures, i.e. out of kitchen instead of bringing comfort in small kitchen area. - Control should never be so centralized...creates problems always..

51 Chapter 4 / User survey and Research - 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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4.8 Key Deductions From User Survey 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 •

A kitchen plan that is flexible with there requirements

•

Kitchen counters need to be height adjustable i.e. provide ergonomic comfort

•

Furniture should be able to accommodate existing appliances.

•

Furniture that was not fixed or partially fixed to allow mobility.

•

Aesthetic, trendy in style furniture is as high on priority list as function of the furniture for ladies.

•

There is a demand for a compact kitchen workstation.

•

Need for a modern and organized kitchen furniture that is affordable. Option to pay in instalment or buy complete product in modules .

•

Information display and interactive component was not immediate requirement since usage was not very frequent however many expressed desire for the system in the future.

•

Interactive component should be user friendly , should not create excessive multitasking which could endanger kitchen work.

•

Interaction between user and all smart appliances, systems should be centralized. And follow on lines idea like “one remote for all” .Interfaces should be mobile and dynamic ad move with the user in his workspace space

•

Price range for modular furniture was in range of Rs 15000 - 20000 And with complete appliances not more than Rs 40,000

Chapter 5 Interactive kitchen

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5.1 INTELLIGENT KITCHEN Leonardo da Vinci invented an automated system for a rotating spit for spit-roasting

3

:

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.

Plate 5.0 : Humanoid robot ARMAR Source - wwwiaim.ira.uka.de/users/asfour/armar/

Today an array of electrical appliances, devices and tools can be found in the kitchen and around. The common factor amongst is that they are microprocessor based. They are smart in terms of they use need less energy, are more flexible, solve their tasks more skillfully, and show in the results better capability characteristics. We cans say they are intelligent If they can automatically switch on their power supply at the time of need , or can automatically vary the self control there processing based on sensors. Today many of these devices and appliances can be remotely controlled by users and are able to communicate by means of alarms, glowing LEDs or vibrations. In the near future we should see integration of all these independent appliance controls onto a common platform. A universal centralized control for all function. The control system would be a common platform for physical and software interface between man and intelligent appliances, hence increasing comfort and efficiency. The kitchen of future might boost of a centralized control system.

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5.2 Designing the Man Machine interface The kitchen is heart of activity and require constant attention When we talk about making a smart kitchen we should consider making activities noticeable to people. Addition of interfaces increases complexity of interaction between space and users. Smart interaction mapping should be as natural as commonsense 6 .

While designing a man machine interface it is necessary for us to consider important aspects of cognition. The proposal should start with raising questions like; through which sense is information conveyed? What mechanism? Is it active or passive? Does it adhere to ergonomic norms?

Plate 5.1 : Interfaces in kitchen Source Bonanni, L., Lee, C.H., and Selker, T. "Attention-Based Design of Augmented Reality Interfaces." Short paper in proceedings of Computer Human Interaction (CHI) 2005, Portland

5.2.1 Choice of channel Voice based interaction or Display based interaction? 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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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

Plate 5.2 : Virtual keyboard http://www.webopedia.com/FIG/virtual_keyboard.jpg

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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Plate 5.3 : Concept of a compact interactive kitchen Source : Author

5.3 Proposed Functions Of Smart 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.

•

Monitor energy, fuel and resource consumptions of systems like electricity, heating, lighting etc. Maintain the most efficient and energy saving conditions.

•

Allow users to access internet and search for recipes.

•

Intelligent and self learning system. Get tuned to user habits and preference with usage.

•

Connectivity to webcams in home allowing users to monitor entire home from kitchen.

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5.4 RFID Applications In kitchen A common language and form of communication is necessary for appliances and packaged food products. E.g Food barcode labels dispensing information about package date through a scanner. The present day introduction of RFiD and technologies like Wi-Fi has opened up new domains of interactivity. Consider a future scenario. A user buys his daily set of groceries. Included is a can of packaged milk .Each of these products are carry RFID labels. The packaged food products are stored in the smart kitchen. The smart kitchen automatically remote registers the new items stored. A central computing system is able to register details like the location of storage – refrigerator or cupboard, date of purchase, quantity ideal cooling conditions etc. Further the system keeps a track of consumption by the user and display information as and when required. The refrigerator e.g. announces to the personal computer the shortfall, orders to the computer of the supplier the supply. A practical model of this concept has been now demonstrated by Microsoft10. Microsoft’s smart RFID based microwave and kitchen counter that displays information of food contents

Plate 5.4: Concept of a compact interactive kitchen 2 Source : www.cnnmoney.com

Microsoft recently introduced a prototype of "Home of the future" an example of smart microwaves, fridge and smart counter. The microwave, for example, is fitted with an EPC scanner. After you scan a can of soup that carries an RFID tag with the product description, it automatically figures out the ideal temperature to prepare the food. The smart refrigerator fitted with RFID technology. Someday it will be able to automatically scan the contents and figure out what needs to be restocked or which items have hit their expiration date

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5.5 The future kitchen – future scope

In the 1956 film Design for Dreaming

11

--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.

It is said that future kitchens come and go.

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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Plate 5.7 A marketing ad of a futuristic home appliance by General electric in 1950’s Source: www.historyofthebutton.com/category/women/

Plate 5.8 General Electric’s concept future kitchen launched in 2006. Source: http://www.geconsumerproducts.com/pressroom/ /kitchenoffuture

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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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 .

Plate 5.9 An example of concept future kitchen 1. Source: www.softroom.com/.../FUTURE-KITCHEN.html

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5.6 Closure

Plate 5.10 An example of concept future kitchen 2. Source: www.softroom.com/.../FUTURE-KITCHEN.html

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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6.1 Product Life Cycle

Problem definition

Creating concepts alternatives

Choosing the form

Developing the form

Concept Detailing

Making Prototype

Testing prototype

Modifications and Iterations

Mass manufacturing

Marketing

Maintenanace

Fig 6.0 Product life cycle

Recycling or Discardation

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6.2 Design brief: A Design Brief is a written explanation given to a designer outlining the goals of a design project. A design brief may be generated by designer or may come from marketing or clients. A well designed objective minimizes the wandering of a designer. Care should be taken while drafting a design brief that it is neither too vague nor to restrictive. The brief should allow manageable exploration of creative pursuits within the design space so as to achieve satisfactory results. Design brief is also known as need statement, objective, definition, goal, aim etc.

6.3 Need statement To design a compact mobile workstation that fulfills basic cooking operation and is Upgradeable to communication and information centered cooking environment.

6.4 Specification for Product Development

6.4.1 Qualitative Features 1. Easy to pack and ship 2. Offer mobility and flexibility in layouting 3. Provide efficient cooking environment 4. Provide adequate storage space and volume for a small family 5. Adjustable counter height 6. Follow trends in terms of aesthetics and function 7. Wi-Fi enabled rotating information display console 8. Easy to manufacture and assemble 9. Easy to assemble / dissemble by user

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6.4.2 Quantitative Features 1. Weight = Less than 10 kg per unit when empty 2. Unit Work surface = Length : min 381 mm , Width : min 457 mm 3. Counter Height = Min 825 mm, Max 914mm , counter thickness 12mm to 20mm 4. Max shelf height = Less than 1625 mm 5. Product life = 10 - !5 years 6. Price without appliances = INR Rs 20000 - 25000 7. Price with appliances ( fridge and hob ) = INR Rs 30000 – 40000 8. Price with information display console = INR Rs 50000

6.5 Proposed Appliance Specifications in Kitchen Workstation 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

•

Compartmental storage for food, bottles, ice etc.

•

Refrigerator should be detachable from storage furniture for replacement

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6.5.2 Hobs or burners

Dimensions & Specifications Unit Length: max 20 ½ ”

Unit width : Max 20 ½ "

Weight: 2kg to 3 Kg Capacity: 1.8 Cubic Feet Reversible door (left and right swig) refrigerator Key features •

Rotatable concealed gas inlets ( left and right )

•

Stainless steel finish

•

Auto ignition

•

Flame level control

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6.6 Benchmarking Existing Products Prior to concept generation process a study brief study of existing products in market was carried out to identify features and qualities present in them. This was also important in terms of developing fresh , novel concepts rather than re creating an existing design.

Plate 6.0 Benchmark Product 1 Source : http://www.compact-kitchens.com

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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Plate 6.1 Benchmark products

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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entertainment / communication center is nonexistent among all the found products. Market analyses failed to reveal any Indian manufactures in above category.

6.7 Concept Generation Concept 1 – single station

Fig 6.1 Concept1

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Concept 2 – Adjustable shelving level

Fig 6.2 Concept2

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Concept 3 – 4 Cube Concept

Fig 6.3 Concept3

6.8 Final Concept 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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6.9 Concept Illustration Final concept rendering for Mobile Smart Kitchen Workstation

Fig 6.4 Concept Illustration

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6.10 Salient Features of Concept •

A Complete cooking workstation to serve needs of 2 - 4 people

•

Flexibility in arranging various plans to suit user requirements

•

Possibility for kitchen expansion from small to large.

•

Freedom of Mobility. Cubes can be easily packed and transported during home shifting.

•

Quick installation and easy assembly

•

Low Investment kitchen. Can be purchased in modules according to users requirements

•

Contemporary design to gel with urban user’s outlook.

Key features in incorporated in the designed product are •

Castor wheels to allow free movement of furniture.

•

Steel casing provide a termite free, insect free hygienic environment

•

Stainless steel counter gives a hygienic easy to clean surface, and aesthetic elegance confining to international trends,

•

Trays and baskets for organized food storage. Used are cutlery tray, cup and saucer tray, heavy utensil trays etc.

•

Useful accessories like dustbin holder, soap and detergent tray, knife and spoon rack etc

•

Adjustable counter height mechanism to suit users.

•

Ergonomic design confining to Indian Anthropometric data.

•

A proposed rotating LCD touch screen panel that can be used for the smart automated kitchens in future.

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6.11 Applying the “Divine Section” 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.

Dividing the length of furniture by width, we get 864mm / 533 mm = 1.621 Golden rectangle value is 1.618 So the basic form designed is very close to a golden rectangle and hence final form might carry aesthetic appeal.

Plate 6.5 - A golden rectangle. Fig 6.2 Golden Section

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6.11.1 Concept detailing

Individual unit

Fig 6.6 Concept detail

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6.11.2 Smart kitchen interface module

Smart kitchen Interface module. Rotating LCD display for information, system control, communication and entertainment. Open Storage rack for spices and other utilities to be hung or placed on top of base unit.

Fig 6.7 Smart kitchen interface module

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6.11.3 Basic kitchen layouts

Straight kitchen

U shape kitchen

Island kitchen

Gallery kitchen Fig 6.8 Basic kitchen layouts-1

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6.11.4 Centralized Control Interface For Smart Kitchen

Rotating, transparent LCD display which can be folded back when not in use.

LCD INTERFACE MODULE •

Wi-Fi display station.

•

Transparent LCD touch screen display panel

•

Display can be carried by user anywhere inside home.

Fig 6.9 Basic kitchen layouts-2

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6.12 Scaled Prototype Testing Once the concept sketch was frozen scaled models of concept was made. The models were handmade by the author ( sunboard material ). To give the models a feel of reality scaled models of kitchen toy sets were modified and fit into the existing design .

During model making outmost care was taken to create a model that approved most of the ergonomic criteria’s of the design .

Once the models were made, the concept was

tested.

All

possible

layouts

and

configurations with available units were tried that sufficed the kitchen work triangle law. Most efficient and least efficient layouts were noted. This stage also tested the most optimum

position

for

touch

screen

information display. Based on testing at this level the author carried out iterations in the concept For e.g the tall storage unit was eliminated in final concept since it posed serious restrictions on mobility and would have become too bulky for transportation. In place of closed tall unit a open utility rack was introduced of smaller dimensions. Plate 6.3 Mock prototype Configurations

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6.13 Product Prototyping Process 6.13.1 Fabrication In Sheet Metal

Plate 6.4 ,6.5 Sheet measurement and cutting

Plate 6.6 ,6.7 Sheet Bending and cutting

Plate 6.8, 6.9 Final Welding and fabrication of panels

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6.13.2 Accessory Selection Laminates and Handles -

Plate 6.10 Checking compatibility of handles with laminates Plate 6.11 Accessories used

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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6.13.3 Drawer Assembly PVC mesh baskets are used for storage in standard modular kitchens. Baskets come in variety of sizes and designs depending on purpose. The prototype uses 3 types of baskets plain, single partition and cup and saucer baskets for demonstration. Telescopic channels are fitted along edge of the baskets. Channel runs on guide rails along the steel cabinet walls.

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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6.13.4 Carpentry and Assembly Drawer baskets running on channels are attached by means of screws onto faces made in wooden ply board 3/4”.Level adjustments are made to ensure all the panels of drawers are in line and centered. Completed Units were sent for painting

Plate 6.16 Assembly with wooden panels

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6.13.5 Final Prototype in Assembly Once structure is ready and drawers running freely, panels are covered by laminates through adhesives. Edges are filed and levels matched .Position of handles are marked and attached. Photographs showing partially finished prototype assembly work in progress.

Plate 6.17 Final prototype - Straight kitchen Configuration

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. Stainless steel sink fitted on top of sink unit. Design uses brushed steel finish laminates to compliment with stainless steel counter or slab to create a neat design.

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Plate 6.18 Final prototype – showing drawers, dust bin holder, sink

Plate 6.19 Final prototype – Island kitchen configuration.

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6.14. Prototype Development Cost 1st Chart shows amount spent on developing the concept from sketch to pilot prototype level. Fig 6.10 Product costing

Basic Furniture development Cost

Amount (Rs)

Fabrication Cost of 4 steel cabinets including labor cost ,material Stainless steel Sink PVC trays and baskets, dustbin holder etc Hardware Accessories ( channels, castors ,screws etc ) Ply board Cenmica Painting Cost including labor, material Labor Cost in development Total Cost

5800

2500 18000

Accessory Cost

Amount (Rs)

Cost of stainless steel / or granite slab on counter Accessory – Burner / Hob Total

2000 5000 7000

Final development Cost for Modular kitchen Workstation Concept

Amount (Rs)

Module Furniture cost Accessory and Counter cost Total

18000 7000 25000

250 3000 1400 3000 2250 2500

Chapter 7 Conclusion

89

Chapter 7 / Conclusion

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.

The contributions of this dissertation are stated as under 1. This thesis gives out a step by step approach which should be carried out in developing commercial furniture starting from need identification to physical product development and beyond. The author hopes that the process followed could be useful to unorganized or small scale industries in gaining competency. 2. The thesis also documents relevant anthropometric data, important guidelines necessary for planning any kitchen space or furniture. Reference to this thesis work would acts as a quick guide to Indian ladies in creating efficient kitchens. 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.

90 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 > 2. Kitchen Planning & Furniture Design from Ernst and Peter Neufert, 2000, Architects’ Data, Blackwell Publishing Limited 3. Terence Conran,1986, The kitchen Book, Mitchell Beazley Publishers Ltd ,London 4. Sunset 1991,Kitchen Remodeling Handbook, Sunset Books, U.S. 5. Furniture definition from http://www.askoxford.com/concise_oed/furniture/ 6. Ergonomics Overview Bridger 1995, Introduction to ergonomics, Mc Graw Hill, INC 7. Need for Indian Anthropometric Data Chakrabarti Debkumar, 1997, Indian Anthropometric Dimensions, National Institute of Design, Ahmedabad 8. Frankfurt kitchen http://en.wikipedia.org/wiki/Kitchen 9. Qualitative and Quantitative survey http://en.wikipedia.org/wiki/Marketing_research 10. Microsoft Smart kitchen http://money.cnn.com/2004/09/07/news/fortune500/retail_rfid/index.htm 11. Future kitchen http://www.fastcompany.com/magazine/102/next-kitchen.html 12. Golden Section Doren,1954, Industrial Design – A Practical Guide to Product Design and Development,Mc Graw Hill.

Appendix Final Prototype – Mobile Smart kitchen Workstation