- E AT - WORK - GROW -
- BACKGROUND -
- INTRODUCTION t h e p ro j ect f ocu s e s on o f f ice worker s and t h e f a s t p aced l i f e s t y l e t h e y h a v e . t h e p ro j ect f o cu s e s on p ro m oting h ea l t h y l i v ing and p ri m ar y re s earc h h a s been conducted in t h e s out h we s t and wit h h s bc e m p l o y er s in l ondon .
- B ACKGROUND W e l i v e in a f a s t p aced s ociet y , w h et h er it ’ s t h e cit y bu s ine s s m an w h o l i v e s t h eir l i f e con s tant l y in t h e f a s t l ane or t h e s tudent w h o s e diet con s i s t s o f in s tant read y m ea l s , m o s t p eo p l e neit h er h a v e t h e ti m e or t h e f aci l itie s to eat h ea l t h y f ood . T h e m ore un h ea l t h y f ood we con s u m e , t h e m ore de p endant we beco m e on t h e dwind l ing s u p p l y o f natura l m ateria l s . N e v ert h e l e s s a grow ing m o v e m ent known a s t h e s l ow m o v e m ent i s de v e l o p ing wit h or gani s ation s s uc h a s S l ow Food w h o are p ro m oting a h ea l t h ier , m ore s u s tainab l e wa y o f l i v ing . I n toda y ’ s s ociet y h ea l t h y l i v ing i s co m m on , wit h c h e f s s uc h a s Ja m ie O l i v er p ro m oting a h ea l t h ier l i f e s t y l e f or t h o s e w h o do not l i v e we l l . He i s a ke y s ource o f in s p iration f or t h e p ro j ect and h i s p ro m otion o f h ea l t h y l i v ing can be tran s f erred into p roduct de s ign to enab l e p eo p l e to l i v e we l l b y c h oo s ing to eat h ea l t h y , s u s tainab l e f ood . T H E P R O J E C T I S A B O U T SH A R I N G A N D S O C I A L I S I N G T H R O U G H T H E C O MM O N P R A C T I C E O F D I N I N G AT W O R K . T H R O U G H P R I M A R Y AND SECONDARY RESEARCH I HAVE F O U N D T H A T M O S T P E O PL E D O N ’ T H AV E T I M E TO E AT B R E A K F A S T I N T H E M O R N I N G S L E T A L O N E P R E PA R E F O O D P R I O R T O T H E I R W O R K I N G D A Y, T H E PRODUCT CONNECTS LOCAL FOOD P R O D U C E R S , O FF I C E W O R K E R S A N D E MPL O Y E R S T O G E T H E R .
- SOCIAL DINING - B E N TO B OX - A TRADITIONAL FORM OF SOCIAL DINING T H R O U G H A C U L T U R E O F SP E E D W E H A V E L O S T T H E I MP O R T A N C E O F T A K I N G T I M E O V E R L U N C H A N D O T H E R I MP O R T A N T M E A LS . T H I S I S E SP E C I A LLY E V I D E N T I N T H E W O R K PL A C E W H E R E U S E R S M A Y L E A D H E C T I C L I F E S T YL E S W H I C H P R E V E N T T H E M FROM: - A E A T I N G H E A L T HY A N D ORGANIC FOOD - B TA K I N G T I M E O V E R T H E I R F O O D P R E PA R AT I O N T H I S P R O D U C T I S A C O N C E P T , W H I C H A I MS T O H E LP T H E U S E R C O M B I N E S O C I A L D I N I N G A N D H E A L T HY E A T I N G I N T H E W O R K PL A C E . T H I S S I MPL E , F U N C T I O N A L P R O D U C T A I MS T O B R I N G P E O PL E T O G E T H E R , C O N N E C T I N G P E O PL E A LL O V E R T H E O FF I C E T H R O U G H S O C I A L D I N I N G . T H E C O N C E P T O F T H E P R O J E C T I S T O E N C O U R A G E O FF I C E W O R K E R S I N A N U R B A N E N V I R O N M E N T T O E A T B E T T E R A N D H E A L T H I E R A T W O R K T H R O U G H E A SY T O MANAGE TECHNIQUES OF SOCIAL DINING. THE USERS WOULD COMBINE WITH THE S U PP O R T O F T H E E MPL O Y E R , T O S E T U P A F O O D SH A R I N G N E T W O R K W H E R E B Y E AC H U S E R WO U L D B R I N G O N E I N G R E D I E N T TO WO R K , A S PA R T O F A G R O U P R E C I P E . T H E SYS T E M I N PL A C E W O U L D A LL O W T H E U S E R S T O O R G A N I S E W H O B R I N G S W H I C H I N G R E D I E N T O N W H I C H D A Y , T H R O U G H E X I S T I N G T E C H N O L O G Y I N PL A C E . T H E T E C H N O L O G Y I S T H A T W H I C H T H E U S E R A L R E A D Y R E L I E S U P O N T O C O MM U N I C A T E . B Y T A PP I N G I N T O T H I S , T H E SYS T E M I S A L R E A D Y I N PL A C E F O R T H E P R O D U C T T O S U C C E E D . W I T H A D A SH O F U S E R C O R P O R A T I O N A N D C O MP A N Y S U PP O R T T H E P R O D U C T W I LL A LL O W T H E U S E R T O H A V E A H E A L T H I E R D I E T A T W O R K , B E T T E R S O C I A L C O N N E C T I O N S A N D L E SS T I M E SP E N T O N P R E P A R I N G F O O D I N T H E MORNINGS.
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- THE - FINAL - DESIGN -
- USER - RESEARCH -
- PRIMARY RESEARCH - W E E K one R e s earc h wa s conducted at a range o f f ar m er ’ s m arket s t h roug h out London and C ornwa l l . A to ta l o f 5 da y s were s p ent on re s earc h ing at t h e f o l l owing m arket s : B oroug h Market , London Fa l m out h Far m er ’ s Market , Fa l m out h London Far m er ’ s Market , London A v ariet y o f organic f ood s h o p s and s ta l l s T h e p ur p o s e o f t h e s e v i s it s wa s to gat h er in s p iration , w h et h er it be f ro m t h e p ackaging de s ign to t h e l a y out o f t h e f ood s ta l l s , a s we l l a s gain know l edge and in s ig h t into t h e organic f ood indu s tr y . I n addition I m ade t h e s e v i s it s to gat h er o p inion s o f f ar m er s , p roducer s and s e l l er s in order to aid t h e re s earc h p h a s e o f t h e p ro j ect . I n conc l u s ion t h e s e v i s it s p ro v ided an in s ig h t into urban cu l ture , s urrounding t h e dining and f ood cu l ture in t h e Sout h W e s t and London . Fro m m y f inding s I can conc l ude wit h a s erie s o f re s earc h docu m entation , v i s ua l l y di s p l a y ing p h otogra p h ica l l y t h e organic f ood m arket s , f ro m t h e in s p iring p roduce and p ackaging to t h e o p inion s o f t h e l oca l p roducer s and con s u m er s . I t wa s ke y f or t h e s erie s o f v i s it s a s t h e y p ro v ide a p i v oting ro l e in m y re s earc h a s I gat h ered m an y in s p iring quote s t h roug h t h e u s e o f t h e b l ackboard and a gra p h ic re p re s entation f or m y p ro j ect . A dditiona l l y I gained in s ig h t into p ack aging de s ign and di f f erent wa y s p roduce i s di s p l a y ed . I n p articu l ar I wa s in s p ired b y t h e organ ic f ood s o l d at t h e London ’ s Far m er ’ s m arket . T h e v i s it s were p articu l ar u s e f u l in London a s I gained an in s ig h t into urban cu l ture and t h e l i f e s t y l e o f cit y worker s . T h e v i s it s were di v ided u p into two s e p arate categorie s : t h e one s f ocu s ed in t h e Sout h W e s t were p articu l ar l y u s e f u l to gain in s ig h t o f p roducer s ’ and f ar m er s ’ o p inion s and v iew s about h ea l t h y l i v ing w h erea s t h e v i s it s in London were u s e f u l to gain in s ig h t into t h e con s u m er s and t h e t y p e o f con s u m er s w h o u s ed t h e m arket s .
- P R O J E C T PA R T N E R S I W O R K E D C L O S E LY W I T H A V A R I E T Y O F U S E R S W H O A R E O FF I C E R W O R K E R S I N B O T H U R B A N C I T I E S S U C H A S L O N D O N A N D F A LM O U T H . T H E U S E R S W H O A I D E D M E W I T H T H I S P R O J E C T A R E K A T H R Y N T YL E R F R O M L I N E A S T U D I O , S E A C O MM U N I C A T I O N S A N D S E L E C T E D E MPL O Y E R S F R O M HS B C A N D B A N K O F A M E R I C A .
p ro j ect p artner s | inc l uding : h s bc s ea co m m unication s l inea s tudio
- W E E K T W O and week t h ree week two and t h ree were s p ent conducting re s earc h ai m ed at t h e p ub l ic do m ain . t h e f ocu s wa s on p eo p l e w h o worked in an o f f ice en v iron m ent . m uc h re s earc h wa s conducted a s a s tand on a t h e m oor . additiona l l y , i conducted genera l re s earc h in t h e s tanner y at f a l m out h uni v er s it y . t h i s wa s in order to gain P U B L I C re s earc h and a l s o re f ined re s earc h into h ea l t h y l i v ing . it p ro v ided m uc h in s p iration and m an y p eo p l e h ad a v ariet y o f o p inion s about organic l i v ing . additiona l l y i conducted on l ine s ur v e y s wit h e m p l o y er s w h o work f u l l or p art ti m e in an o f f ice . i a l s o contacted h s bc and h a v e gained s o m e in s ig h t into v ariou s o p inion s s urrounding s u s tainab l e l i v ing and growing f ood at work .
image: visit to pimlico farmer’s market
image: visit to falmouth farmer’s market
image: visit to falmouth farmer’s market
i m a g e : STA N D O N FALMOUTH MOOR , LOCAL B USI N ESS O W N ER
i m a g e : s t a nd a t t h e s t a nn e r y & users filling out questionnaires
image: visit to LO N D O N f a r m e r ’ s m a r k e t, LOCAL PRO D UCER
- WEEK FOUR W E E K F O U R W A S SP E N T , A L O N G S I D E P R O D U C I N G P R O T O T YP E S C O N T I N U I N G TO TA L K TO U S E R S A B O U T P OT E N T I A L I SS U E S T H E Y H A V E I N T H E W O R K PL A C E R E G A R D I N G H E A L T HY L I V I N G . I WORKED WITH SEA C O MM U N I C A T I O N S A S W E LL A S C O N DUCTED AN E X P E R I M E N T I N T O W H E T H E R MY PRODUCT WOULD WORK AS A CONC E P T. A D D I T I O N A LLY I M A D E V I S I T S T O A PROJECT IN L O N D O N . T H I S WA S PA RT O F G L O B A L G E N E R AT I O N , A R E N E G R AT I O N S C H E M E W O R K I N G C L O S E LY W I T H Y O U N G T E E N A G E R S . O FF I C E S A R O U N D L O N DON I N C L U D I N G SH O R E D I T C H A N D K I N G S C R O SS W E R E E N C O U R AG E D TO H AV E RO O F TO P
image:rooftop g a r d e n at ‘ t h e office’ in king’s cross
image: sea c o m m u n i c at i o n ’ s o f f i c e i n p e n ry n , C o r nw a l l
image: ‘the office’, kings c r o s s l o nd o n
- USER FEEDB ACK - PRODUCT FEEDBACK “ I t i s a beauti f u l and re s o l v ed p roduct w h ic h h ig h l ig h t s a v a l id p oint about t h e m odern cu l ture o f not taking t h e ti m e to con s ider w h at we eat w h en on t h e go and w h o we eat wit h . I agree s h aring s h ou l d p l a y an i m p ortant ro l e in t h e work p l ace initiating and a l l owing p eo p l e t h e ti m e to s to p work co m p l ete l y , m o v e awa y f ro m t h eir de s k s and s ocia l i s e . T h e inc l u s ion o f a h eating s y s te m ( w h ic h I p re s u m e s tea m s t h e f ood ) s it s we l l wit h t h e et h o s o f t h e t y p e o f f ood y ou are encouraging p eo p l e to eat and t h e h erb garden create s an ongoing connection wit h t h e box p otentia l l y m aking it integra l to a p er s on ’ s da y to da y routine . For m e a s I work f ro m h o m e I wou l d m o s t l ike l y u s e t h i s p roduct i f I wa s going to a con f erence or m eeting t h at I knew wou l d s p an o v er l unc h ti m e . I o f ten get caug h t s traig h t a f ter a m eeting f ee l ing incredib l y h ungr y but being s tuck in t h e m idd l e o f now h ere wit h p etro l s tation s en route a s m y on l y o p p ortunit y f or f ood . I ne v er rea l l y t h ink o f taking a ‘ l unc h - box ’ p robab l y becau s e o f t h e a s s ociation s o f t h e being at nur s er y s c h oo l but y our bento box i s an e l egant a l ternati v e I wou l d be h a p p y to carr y wit h m e .
I t m a y be nice to h a v e additiona l co m p onent s t h at cou l d be boug h t a s acce s s orie s s uc h a s s i m p l e co m p l i m entar y cut l er y range h ou s ed in t h e l id or at l ea s t a rece s s f or cut l er y . Peo p l e a l wa y s l ike acce s s ori s ing and m aking t h eir ite m s m ore indi v idua l s o e v en a l e s s f unctiona l but m ore ae s t h et ic o p tion s uc h a s di f f erent s tra p co l our , m a y be wit h s i m p l e p attern s and a l ternati v e m ateria l s s uc h a s l eat h er cou l d add to t h e f urt h er de v e l o p m ent o f t h e range . � kat h r y n t y l er o f l inea s tudio “ i a p p reciate t h e conce p t , but a m not con v inced i wou l d h a v e t h e ti m e to grow h erb s wit h in m y work p l ace . h owe v er i l ike h ow t h i s i s detac h ab l e and t h ere f ore can be grown at h o m e . on a p o s i ti v e note i l ike t h e interna l h eating co m p art m ent , t h i s wou l d be v er y u s e f u l f or m e a s we h a v e acce s s to h ot water in m y o f f ice � anne rager o f h s bc
- THE - DESIGN -
- THE - DESIGN -
T H E C O N C E P T O F T H E P R O J E C T I S T O E N C O U R A G E O FF I C E W O R K E R S I N A N U R B A N E N V I R O N M E N T T O E A T B E T T E R A N D H E A L T H I E R A T W O R K T H R O U G H E A SY T O M A N A G E T E C H N I Q U E S O F S O C I A L D I N I N G . T H E U S E R S W O U L D C O M B I N E W I T H T H E S U PP O R T O F T H E E MPL O Y E R , T O S E T U P A F O O D SH A R I N G N E T W O R K W H E R E B Y E A C H U S E R W O U L D B R I N G O N E I N G R E D I E N T T O W O R K , A S P A R T O F A G R O U P R E C I P E . T H E SYS T E M I N PL A C E W O U L D A LL O W T H E U S E R S T O O R G A N I S E W H O B R I N G S W H I C H I N G R E D I E N T O N W H I C H D A Y, T H R O U G H E X I S T I N G T E C H N O L O G Y I N PL A C E . T H E T E C H N O L O G Y I S T H A T W H I C H T H E U S E R A L R E A D Y R E L I E S U P O N T O C O MM U N I C A T E . B Y T A PP I N G I N T O T H I S , T H E SYS T E M I S A L R E A D Y I N PL A C E F O R T H E P R O D U C T T O S U C C E E D . W I T H A D A SH O F U S E R C O R P O R A T I O N A N D C O MP A N Y S U PP O R T T H E P R O D U C T W I LL A LL O W T H E U S E R T O H A V E A H E A L T H I E R D I E T A T W O R K , B E T T E R S O C I A L C O N N E C T I O N S A N D L E SS T I M E SP E N T O N P R E P A R I N G F O O D I N T H E M O R N I N G S .
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- SOCIAL DINING - B E N TO B OX - 1 U S E T H E B E N TO B OX A S A F O R M O F SOCIAL DINING (SEE POINT 2) OR B Y Y O U R S E LF A S A P E R S O N A L D A I LY LUNCH HOLDER. - 2 A G R E E W I T H 2 O R M O R E C O LL E A G U E S ON THE CHOSEN INGREDIENTS FOR THE D AY. - 3 U S E T H E B E N TO B OX TO B R I N G F O O D E A S I LY I N T O T H E W O R K PL A C E . U S E T H E B OT TO M P OT TO S TO R E F O O D A N D H E A T U P I F N E C E SS A R Y B Y U S I N G A S U PPLY O F H O T W A T E R ( F R O M A K E T T L E ) A N D T H E U S E O F T H E I N N OVAT I V E THERMAL BOWL. - 4 U S E T H E TO P P OT F O R G ROW I N G H E R B S WHICH CAN BE USED IN THE LUNCH. Y O U C A N E I T H E R L E A V E T H I S C O MP A R T M E N T AT W O R K O R C A R RY I T H O M E S A F E LY W I T H T H E U S E O F T H E S O I L C O MP R E SS O R . - 5 E N J OY YO U R M E A L A N D A D D I T I O N A L F R E SH H E R B S W I T H T H E C O MP A N Y O F O T H E R S O R B Y Y O U R S E LF .
- E AT - WORK - GROW -
- SOCIAL DINING - B E N TO B OX - T E C H N I C A L D E T A I LS T H E B E N TO B OX U S E S A C O M B I N A T I O N O F H E R B G A R D E N & T H E R M A L H E A T E R T O A LL O W T H E U S E R T O E A T T H E I R F O O D A N D G R O W T H E I R F O O D AT WO R K . THROUGH THE USE OF A SOIL C O MP R E SS O R T H E F I R S T B E N T O B O X C O MP A R T M E N T C A N B E U S E D T O G R O W F O O D A T W O R K O R H O M E . A D D I T I O N A LLY T H E B O T T O M C O MP A R T M E N T I S A S T O R A G E B O X F O R F O O D . T H I S P O T A LL O W S T H E F O O D T O B E H E A T E D T H R O U G H A SYS T E M W H I C H A LL O W S T H E F O O D T O B E H E A T E D W I T H T H E U S E O F H O T W A T E R , E I T H E R T H R O U G H A K E T T L E O R H O T W A T E R A V A I L A B L E I N T H E O FF I C E . T H E F O R M O F T H E B E N T O B O X A LS O A LL O W S T H E U S E R T O D E T E R M I N E T H E C O M B I N A T I O N O F P O T S . F O R E X A MPL E T H E Y M A Y U S E O N E H E R B A N D T W O F O O D P O T S .
- TEChNICAl - D E TA I l I N G -
BAmBOO lID - s U s TA I N A B l E m AT E R I A l - sTRONG - AffORDABlE
p l A s T I C ( A B s ) B O Dy - s U I TA B l E f O R f O O D - AffORDABlE - sTRONG
h E AT E R C O N TA I N E R - U s I N G A K E T T l E p O U R h OT l I Q U I D I N TO h O l E AT T h E s I D E A l l OW I N G T h E WAT E R TO s U R R O U N D T h E B OW l h E AT I N G OR KEEpING ThE fOOD WARm. A s TO p p E R O N T h E l I D p R E v E N T s ThIs fROm spIllING ONCE ClOsED.
OT h E R E l E m E N T s - T h E B E N TO B OX C A N B E s TAC K E D A N D I s h E l D TO G E T h E R WITh A C ANvAs sTRAp AND D - R I N G AT TAC h E D AT T h E s I D E . h E R B C O N TA I N E R - T h I s C O N TA I N E R C A N B E l E f T AT WO R K O R T R A N s p O RT E D h O m E D U E TO ThE UsE Of ThE sOIl COmpREssOR (As shOWN) T h I s A l l OW s T h E p l A N T s TO B R E AT h E A s W E l l A s pREvENTs ThE sOIl fROm spIllING.
- W h AT I s T h E - s O C I A l B E N TO - BOX? -
- fINAl - p ROTOT y p E -
T h e Socia l D ining B ento B ox i s a p roduct w h ic h a l l ow s o f f ice worker s to grow and eat f re s h organic f ood wit h co l l eague s in a s ocia l en v iron m ent , wit h out h a v ing to l ea v e t h eir de s k .
- ThE sysTEm | mERGING mODERN TEChNOlOGy AND - NETWORKING sysTEms WITh A TRADITIONAl DINING - EXpERIENCE -
TODAy’s INGREDIENT yOU
White Balsamic rice Bay leaves (optioNal) sUsANNAh ROBERTs lUKE smITh fREDRICK lAmBERT KENNETh pOlE GRACE mAsTERs
UsERs | OffICE E m p l Oy E E s I N URBAN ENvIRONmENT
TEChNOlOGy | IphONE AND D E s K TO p A p p l I C AT I O N ThROUGh ThE UsE Of TEChNOlOGy sUCh As ThE IphONE IT AllOWs ThE sysTEm s U p p O RT I N G T h E p RO D U C T TO B E R E A D I ly AvA I l A B l E TO UsERs IN ThE WORKplACE.
CONNECTING ThE UsERs T h R O U G h I N N OvAT I v E pRODUCTs AND mODERN T E C h N O l O G y I N O R D E R TO hAvE A TRADITIONAl shARED DINING EXpERIENCE.
E m p l Oy E R s | h s B C sChEmE sUppORTED AND CONTINUED As AN INCENTIvE BAsED IN ThE WORKplACE
pA RT N E R s | A p p l E A N D BlACKBERRy
pRODUCT p R O D U C T B R O U G h T A s pA RT O f h E A lT h y l I v I N G s C h E m E B y E m p l Oy E R O R I N D I v I D UA l
ApplE AND BlACKBERRy A p p l I C AT I O N s A N D E m A I l fACIlITIEs WIll sUppORT ThE pRODUCT IN TERms O f O R G A N I s AT I O N A N D mAINTENANCE.
- D E V E L O PM E N T -
- ORIGINAL - DESIGN -
T E C H N I C A L SP E C I F I C A T I O N T ec h nica l di m en s ion s : H | 70 mm D ia m eter | 5 0 m m
A bo v e | Side e l e v ation s Materia l s p eci f ication s : B eec h wood / W h ite oak wood W h ite p l a s tic C an v a s ( v ariou s co l our s )
F E AT U R E S S TAC K A B L E T H E P O T S A R E S T A C K A B L E T O A LL O W E A C H U S E T O B R I N G I N A D I FF E R E N T I N G R E D I E N T E A C H D A Y . I T I S A LS O SP A C E S A V I N G S O C A N B E L E F T O N A D E S K SP A C E O R S T A C K E D I N T H E F R I D G E I F N E E D E D . HERB GARDEN H E R B G A R D E N W H I C H A LL O W S T H E U S E R T O PL A N T H E R B S A T W O R K T H R O U G H T H E U S E O F T H E B A S E P O T . T H E L I D C A N A LS O A C T A S A S U R F A C E T O C H O P T H E H E R B S U S I N G S C I SS O R S O R K N I F E . I N T E R N A L H E A T I N G SYS T E M I N T E R N A LLY T H E P O T W O U L D A C T A S A V A C U U M , W I T H T W O D O U B L E W A LLS , O N E W I T H A I R A N D O N E W H I C H A LL O W S T H E U S E R T O U S E H O T W A T E R ( F R O M A K E T T L E ) T O K E E P T H E F O O D I N S I D E A T A W A R M T E MP E R A T U R E .
- TECHNICAL - DRAWINGS -
- F O LL O W I N G A R E A S E R I E S O F - TECHNIC AL DRAWINGS - OF - T H E B E N TO B OX -
-
60
Ø 3
30 Ø 180
Ø 150 Ø 160 Ø 180 A s s E m B ly 1 C O m p O N E N T A pA G E 1 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
N OT TO s C A l E All DImENsIONs IN mIllImETREs
Ø 1 5
Ø 3 6
6
Ø 160
A s s E m B ly 1 C O m p O N E N T B pA G E 2 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
N OT TO s C A l E All DImENsIONs IN mIllImETREs
Ø 180 Ø 4
30
20 10 Ø 4
Ø 160
3.75
Ø 180
A s s E m B ly 1 C O m p O N E N T C pA G E 3 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
sCAlE 1 : 2 All DImENsIONs IN mIllImETREs
30
20
60
5
35
2
A s s E m B ly ( I N T E R N A l D E TA I l ) pA G E 4 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
sCAlE 1 : 1 All DImENsIONs IN mIllImETREs
60
Ø 3
30 Ø 180
Ø 150 Ø 160 Ø 180 A s s E m B ly 2 C O m p O N E N T A pA G E 5 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
sCAlE 1 : 2 All DImENsIONs IN mIllImETREs
Ø 160 5
45
Ø 130
8
30
Ø 130
Ø 160
A s s E m B ly 2 C O m p O N E N T B pA G E 6 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
sCAlE 1 : 2 All DImENsIONs IN mIllImETREs
Ø 180 Ø 4
30
20 10 Ø 4
Ø 160
3.75
Ø 180
A s s E m B ly 2 C O m p O N E N T C pA G E 7 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
sCAlE 1 : 2 All DImENsIONs IN mIllImETREs
IsOmETRIC GENERAl ARRANGEmENT A s s E m B ly 1 A s s E m B ly 1 ( f U l l A s s E m B l y ) pA G E 8 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
N OT TO s C A l E All DImENsIONs IN mIllImETREs
IsOmETRIC GENERAl ARRANGEmENT A s s E m B ly 2
A s s E m B l y 2 ( f U l l A s s E m B ly ) pA G E 9 O f 9
- D E TA I l s T E C h N I C A l D R AW I N G D E TA I l I N G C O m p O N E N T s I N T h E A s s E m B ly
N OT TO s C A l E All DImENsIONs IN mIllImETREs
- E AT - WORK - GROW -