TECHNICAL REPORT: JUNBIPREP MADE EASY AMAANI AMBER AHMED Aston University|159142954|PD32PRO Dr. Timothy Whitehead|24/05/19
CONTENTS
01
05
INTRODUCTION
BRANDING
07 Introduction
48 Name + type 48 Logo 49 Packaging 50 Colour range
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DESIGN PROCESS 10 Design process overview 11 Initial ideas 12 Product analysis 14 Test rigs 15 Mechanism 16 Trend research 16 Form development 17 Rapid prototyping (RP) 18 RP overview
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FINAL DESIGN 22 CAD models 24 Renders 26 User interaction 28 Features
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DESIGN FOR MANUFACTURE 32 Engineering drawings 40 General assembly 42 Material selection 43 Process selection 43 Finishing 44 Manufacturing costs 44 Business plan
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EVALUATION 54 User testing 44 Product design specification
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CONCLUSION 60 Ideation + improvements 62 Reflection
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REFERENCES 64 References
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APPENDICES 68 Appendix 1
01
INTRODUCTION
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INTRODUCTION In the UK at least 5% of people suffer from having one functioning hand whether it be due to amputation, stroke, arthritis or any other medical condition. The impact of this is difficulty when carrying out day to day tasks such as cooking and food preparation. It was identified from the focus group activity carried out that 83% of individuals found cracking eggs the most challenging. With this in mind it was decided to create a product that would tackle the issue of trying to crack an egg. Based on the research carried out the key criteria to meet were identified. These were to create a product that promoted independence and could be used without prosthetics. It should also be aesthetically pleasing and fit in a modern kitchen by steering away from the cold clinical looks of medical products. The target market has been reduced to those aged between 25-50. Further research was carried out which included product analysis of existing egg crackers on the market. (Please see pages 57 , 63 logbook 1) based on this, problems were identified such as the direction of the force applied onto the blades and the use of two hands for the egg clacker. Looking into creating the cutting mechanism required research into different shaped blades being inserted at three different angles (190, 45 and 90) to determine the best shape and angle for the cleanest cut. (see pages 58-60 in logbook 1). The blade with the cleanest cut was blade 2 at a 180 degree angle. Research into current kitchen product and interior trends (see page 82 in logbook 1 and pages 1120 in logbook 2) resulted in an aesthetic design direction. The key elements included, soft tactile finishes that invite touch, accents of metal to provide affordable modern luxury, colour and open shelving, which means items are on display and therefore need to look good as well as function. The features of this product include an easy to use cutting mechanism that results in minimum mess. The product is inclusive and while it aims to help those with one functioning hand it is branded and marketed as a kitchen gadget with a wider target market. This prevents the singling out of groups and the negative feelings associated with this. With open shelving becoming a trend the product also acts as a statement piece in regards to its aesthetics along with its tactile touch.
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02
DESIGN PROCESS
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Design process overview Initial Ideas Product analysis Test rigs Mechanism Trend research Form development Rapid Prototyping (RP) RP overview
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2.1Design Process
Figure 1: Design process overview
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2.2Initial Ideas Before any ideation took place different ways of cracking an egg were researched. These included cracking an egg with your hand, slicing off the top third of the shell, or making a hole in the shell and letting the egg drip out. These methods were than materialised and incorporated into products as initial ideas. Based on user feedback the most popular choice was cutting of the top third of the shell. The yellow dots represent user voting. (See pages 46-47 and 51 in logbook1 )
Figure 2: Initail sketches
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2.3Product Analysis
Figure 3: Eddington’s eggmate
With the method chosen, existing products that used this system were identified and analysed. A product analysis was carried out to allow any issues with current products to be identified and not repeated in the generation of new concepts. (Please refer to page 57, 63 in logbook 1 for the full product breakdown). The first product to be analysed was the Eddington’s egg mate as this was closest to the proposed cutting mechanism. The product had various blades hidden inside (as seen below). When the grips were pushed in the blades would become exposed and cut the egg shell. The product was taken apart to better understand the mechanism and it was revealed that there were in fact two blades. Therefore, when pushing the blades in, the force was not applied co-linearly to all the sharp edges resulting in an uneven cut. (See figure 4)
Figure 4: Eggmate disassembly
The second product was the egg clacker. Even though this product required two hands it was analysed for its method of cutting. Raising the weighted ball and dropping it created a cut among impact. This was a clean cut however it was not the easiest to use and difficult to remove the egg from the clacker as the domed shape created a vacuum. This meant grabbing and pulling the egg apart which resulted in it cracking even more. (See figure 5) Figure 5: Egg clacker
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Still large, bulky and plain
GAP IN THE MARKET Bulky and Plain (no personality)
Not equal force applied so does not function well Better aesthetic but requires two hands
Figure 6: Product mapping
After first hand analysis and researching into current egg crackers on the market all products were compared against two criteria which were neccesary to meet. These were if the products could be used with one hand and how aesthetically pleasing they were. Following on from the dissertation users said aesthetics were important; they didn’t want products to single them out and look cold and clinical. The product mapping revealed a gap in the market for a prodcut that can crack an egg one handed as well as having excellent aesthetics which will allow the product to fit in any modern kitchen.
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2.4Testing Rigs The technique decided on it was vital to figure out the details of the mechanism and how it would work. Initially a rough blue foam model was made to house an egg and allow a single blade to be inserted and twisted. (please see page 54-55 in logbook 1) With the cut being fairly clean the next step was to look into different blades. A test rig was created that allowed different shaped blades to be inserted and allowed the angle of the blades to be altered. (please see pages 58-60 in logbook 1 for further detail). 6 blades were tested and 3 different angles (180,45 and 90). The shapes of the blades also affected how much contact was made between the cutting edge and the shell. The cleanest cut was produce by blade 2 at a 180 degree angle. This blade also had the most amount of contact between the cutting edge and the shell.
Figure 7: Blue foam testing rig and blade tester
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2.5Mechanism With the function of the product it was important to sort out the mechanism first, as this would also impact the overall size and form of the product. This step was very iterative and multiple changes were made. (please see pages 62, 65-81 in logbook 1 for the full process) Below is a summary of how the mechanism developed over time to reach the final concept.
To begin with 3 blades were looked into and how the user would interact with them
The handles were made smaller
A 3D printed blade holder was created. there are various holes to test different positions of hinges
With the best position identified a CAD model was mocked up
The grip was then added which would push the blade in and allow it to spring back
The previous mechanism would not bring the blade back. this meant the grip and blade holder were made as one part (lateral movement)
Wanting to explore the hinge option further a hinge was created above the blade holder
The previous design would mean the spring would not compress laterally. the spring was removed to also remove space and an elastic band was added to act as a spring
The final mechanism included three of the grips that are shown above. a hook added for the elastic band to attach to. these would snap onto a ring which the grip wpuld rotate around.
Figure 8: Mechanism progression
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2.6Trend Research The next part of the process was to look into kitchen design trends as well as kitchen product trends. Majority of the research was found on WGSN. Kitchen product trends were looked into to see what was making current products successful and what users wanted from their products. Since this product will also be place on display in a kitchen it was important to also look into kitchen trends and ensure that the product woud fit in. (Please see page 82 in logbook 1 and pages 11 -20 in logbook 2) The findings were: • Matte finishes • Attractive food prep • Minimalistic designs • Soft tactile texture • Open shelving • Clean lines • Elements of metal for luxury • Black appliances • Brights and pops of colour • Organic forms • Rubbery finishes and desire • Two tone • Comforting curves to touch
2.7Form Development
With the creation of mood boards for inspiration the development of form began. A common trend was organic shapes that fit in the hand for easy grip and use. (Please see pages 83 - 87 in logbook 1). With various forms explored a few were selected and quick prototypes were produced with modelling clay and foam. Again the yellow dots indicate user voting. (Please see pages 2 - 4 in logbook 2 for details). This allowed the size to be defined and also explore the comfortability of the various shapes in the user’s hands. With this also came looking into how to weigh the product down, textures and different forms of the grips to best suit the user’s fingers. (See pages 88-93 in logbook 1).
Figure 9: Form sketches
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Figure 10: Form prototyping
Figure 11: User testing
2.8Rapid Prototyping Using CAD software, the form was created and the mechanism incorporated within this. Doing this allowed the product to be 3D printed and inspected for any mistakes. This was also an iterative process as changing one part affected various other elements of the design. One of the main issues identified was the size of the top half of the product. Without the rotating lid on top (See general assembly on page for details) it was easy for users to grab all three grips and push the blades in. However, with the part on it was difficult for users to reach and grab the three grips. This meant that the grips had to be shortened so that the height of the lid could be reduced and sit comfortably in the hand, while allowing the user to easily reach the grips. Other changes included adding a lip to the rotating parts so that the halves stayed concentric when spun, the top of the egg bottom (see general assembly for details) was modified to include a groove so that the grips did not interfere when moved, the hooks to hold the elastic band on the grips was also thickened for more supports. With various changes being made to the rapid prototype a final print was produced that functioned. Satisfied with the form and mechanism the final design was complete. 17
2.9Brief RP Overview 1
Laser cutting different bl;ade mechanisms and testing hinge movement. With this being created, the testing rig was carrying out tests simultaneausly.
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Different grips were explored which either moved laterally or rotated on a hinge. This also changed the blade holder which was redesigned for each different grip method.
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Deciding on the larger push in grips instead of the small ones as seen in section one, a model was prototyped. The models at the top of the image represent the base the grips would sit in. These contained the holes for the springs and stops.
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Different ‘bounce back’ methods were looked into. This was because the springs took up too much space. (refer to page 68 in logbook 1 to see research) Other methods included flexible material, elastic bands or rotary springs. It was decided that the mechanism would move around a hinge insted of laterally. In the middle of the image a ring can be seen, which acted as the hinge. small C shaped cross sections were created with varying hole diameters to see which one would easily snap on and rotate.
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Form was explored and decided on. After drawing it up on CAD it was 3D printed. The top lid was too long which made it difficult for users to press the grips in. This was reduced in the next iteration to easily fit in the users hand. The grips were also made smaller. A groove was added to the two halves to allow them to spin cocentriclly.
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A lip was added to the two halves as the groove mentioned above did not allow the halves to spin cocentrically. The hooks on the grips to hold the elastric were also too thin. The force of the elastic band and the cantilever effect caused them to snap off.
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The hooks on the grips were thickened and the product functioned with no faults.
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1 3 2 4 5 7 6 Figure 12: RP process
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FINAL DESIGN
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Cad Models Renders User interaction Features
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3.1CAD Models
Figure 13: CAD model
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Figure 13: CAD exploded view
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Figure 14: Hero render
3.3User Interaction
Figure 15: User Interaction storyboard
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Figure 16: Prototype testing
Figure 17: Insitu render
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3.4Features 6 8
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4 2 7 1 Figure 18: Exploded render
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The product has small features that helps improve the user experience. A common fix for products that tend to slide and move about is to stick suction cups on the base. This is used for products created for one handed use such a cutting boards. The egg cracker has been weighed down by the metal ring which is attached on the bottom. There is also a silicone pad on the base to provide grip and prevent slipping. This keeps the aesthetic clean and removes the need for big bulky suction cups. The weight is enough to ground the product but is still comfortable to lift with one hand. There has been a lip added to the top of the ottom and the bottom of the rotating base. This allows the top half of the product to be rotated concentrically to the base. A stop has been added; this means once the top has been spun by 120 degrees the user will hit a stop and will no longer be able to rotate the top half in that direction. This prevents the user from rotating more than they have to, and also indicates that they have successfully cut the top of the shell. The user journey has also been taken into account. The Junbi egg cracker has been designed for ease of use. Once the top shell has been cut, the user keeps the grips pressed in and this will lift the top part of the shell off. This can be placed directly over a bin or bowl and dropped by releasing the grips. Silicone has been added to the cavity for the egg. This allows the bottom shell to be held in place and provides grip, so as the user tips the base to pour out the egg into the pan and the shell stays in the base. The silicone also allows for different sizes of eggs to fit in due to its elasticity. The blades are concealed within the top and only reveal themselves when the grips are pushed in. This provides an element of safety when washing the product and using it.
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The product has been branded as a kitchen gadget for everyone, however it still needs to be suitable for its intended purpose of servicing those with one functioning hand. The current products are very bulky and have a cold clinical aesthetic. The Junbi egg cracker has been designed with form and colour in mind to provide it with a more welcoming feel so it doesn’t look like a medical product with the intention to serve someone with a disability. The colours have been specifically chosen for their connotations and friendly feel (See full description in Branding) Metal: Adding accents or areas of metals provides a sense of approachable luxury and is currently on trend. Metal taps into the glam home aesthetic and with society wanting products to be more ‘instagramable’, silver and copper metals are becoming more popular. The industrial material also promotes durability. However, metal is not such a welcoming material and can look/feel cold. To avoid this the metal has been used on parts of the product that require minimum contact with the user. Silicone: Soft finishes which provide tactility and invite touch are in trend for kitchen utensils. With the metal used this rubbery finish helps provide a balance and quietness to the design. The main parts of the product that the user will interact with have been finished with this rubber coating. This is a warmer material and more comfortable to hold and grip. The differences in material in the top half between the soft grips and the metal makes it intuitive to the user. The user knows what part of the product they should be touching. The grips also have soft silicone pads at the bottom. This tells the user that their fingertips should be placed here and where to push the grips in from.
The materials used are easy to wash and are dishwasher safe. However, the product just has to be run under a tap and cleaned with a bit of soap as it produces minimum mess. The lip also catches any egg residue and prevents it running down the product or onto work surfaces. 29
04
DESIGN FOR MANUFACTURE
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Engineering drawings General Assembly/Exploded view Material selection Process Selection Finishing Manufacturing costs Business Plan
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4.1Engineering Drawings
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4.2General Assembly
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4.3Material Selection Acrylonitrile butadiene styrene (ABS) has been selected due to its good cosmetic finish, impact resistance and dimensional stability. ABS is also durable and tough which is a requirement as the grips will be wearing against the ring which acts as a hinge (Evans and Potts, 2008).The product will be used multiple times and needs to last. With the possibility that the product will be dropped due to the environment it is in, the fact that ABS is impact resistant makes it a suitable material. It is also a thermoplastic and can handle being heated and cooled multiple times; which means it can be recycled and used again various times when the product reaches the end of its life cycle. ABS is common with the injection moulding process due to its low melting point. Since the product will be in contact with water and soap it is vital that it is chemical resistant and can withstand chemicals such as washing up liquid. (For full material research please see pages 1- 4 in logbook 3).
Recyclable
Lightweight
Impact Resistant
Chemical Resistant
Good Cosmetic Finish
Tough + Durable
Low Melting Point
Stainless steel has been chosen for the stamped metal sleeve that covers the ABS top half. Stainless steel was an obvious choice due to its resistance to corrosion. With the product coming in contact with water and soap when washed this was a deciding factor when choosing a material. Stainless steel also has a highly aesthetic finish in terms of surface and shine. It can also keep its shine for many years. It is commonly used for sinks and cutlery due to this, but also for hygiene purposes. Stainless steel has minimal pores and therefore easier to clean and maintain. This material also has a high level of strength (Evans and Potts, 2008). (For full material research please see pages 7- 8 in logbook 3).
Hygienic
Corrosion Resistant
Strong
High Surface Finish
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4.4Process Selection Injection moulding has been chosen for majority of the parts due to a high volume of production and low manufacturing costs due to automation and multiple use out of one mould. The most expensive part of the process is the tooling cost. However, with multiple quantities of the same part being produced it is ideal to have an aluminium mould, which is durable and cost effective. Parts can also contain somewhat complex geometry. Well-designed injection moulded parts reduce work required post production; parts can be made with fittings such as lips, threads and countersunk holes. These parts also have a relatively good finish and therefore reduce the work required to finish the part afterwards. Compared to other methods injection moulding is relatively fast (Cuffaro, Paige, Blackman, Laituri, Covert and Sears, 2006). To create the sleeve over the top a few processes will have to be used. Initially the sheet metal will have to be laser cut. Once the shape has been cut the sheet will be deep drawn (stamped) to get the required shape. Again the most expensive part of this process would be the manufacture of the stamping tool (Cuffaro, Paige, Blackman, Laituri, Covert and Sears, 2006). Finally, the weighted ring at the bottom of the base will be manufactured from a solid stainless steel rod. This will be formed and bent over a jig to create a perfect circle before being welded together to provide a clean join.
4.5Finishing The ABS parts will have a relatively good finish due to injection moulding. They will be covered by the metal sheet which will be finished abrasively; just polished and buffed down (Cuffaro, Paige, Blackman, Laituri, Covert and Sears, 2006). The main body and the grips will be rubber coated for a tactile finish. This will take place during the injection moulding process by a process known as overmoulding. The silicone pads on the grips will also be overmoulded along with the silicone sleeve inside.
Figure 19: Final prototype
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4.6Manufacturing costs Part
Individual cost (£)
Tooling/Labour cost (£)
JEC/ROTATING MIDDLE/001
1.74
2532
JEC/ROTATING TOP/001
1.54
1907
JEC/ROTATING BOTTOM/001
1.56
2274
2.84
2544
1.48
1834
JEC/METAL SHEET/001
0.94
350 (STAMPING TOOL)
JEC/WEIGHTED RING/001
1.50
8 (LABOUR COSTS)
SILICONE BASE
0.14
73.55
TOTAL:
14.70
11,522.55
JEC/BOTTOM/001 (OVERMOULDING RUBBER) JEC/GRIPS/001 x3 (OVERMOULDING WITH RUBBER)
For quotes from Protolabs please see pages 11-15 in logbook 3)
Figure 20: Manufacturing costs
4.7Business Plan *
Figure 21: Business plan
Other elements of the business plan include using exhibitions to promote the product. These include exhibitions such as grand designs home and other cooking shows in arenas such as Birmingham NEC. Another option is to send free products to promoters or social mecia influencers to generate awareness * COOPER, J. (2015) 44
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BRANDING
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Name and typeface Logo Packaging Colour Range
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5.1Name + Typeface With the minimalistic form and easy use of the product based on Japanese design principles a Japanese name was befitting for the brand of kitchen products. Junbi means preparation and in this case food preparation. The brand focuses on making preparation easy and simple, all while being an inclusive brand that caters for those with conditions such as stroke, arthritis and amputation. While the name is Japanese it is also easy to pronounce and say by English speakers. Various typefaces were explored and user feedback gained. (Please see page 29 in logbook 2 for more details.) The font chosen was FRESH due its soft feel and legibility. The font has no harsh lines which makes it more welcoming and less ‘robotic’. It is also simple and clean, which is the feel consumers want for kitchen products. Fonts with a more natural handwritten feel were popular due to the personal element. FRESH font is a balance between personal handwritten type and more professional straight
Figure 22: FRESH typeface
Figure 23: Khand typeface
5.2Logo
Figure 24: Logo and slogan
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5.4Packaging Simplicity is key and a majot brand value for Junbi. Not only does this need be represented in its products but also with its branding. The packaging graphics are simple line drawings of the product with two small circles to indicate the colour of the products. As a brand this will be consistent through all their product ranges. The packaging is usually the first thing the users see and this gives an indication of the product. Simple packaging which is easy to understand relays the message that the product will also be simple. With sustainability and single use plastic becoming a major issue, Junbi uses packaging that is recyclable and compostable. The card sleeve is recycled and unbleached. A simple printing process is used. The minimalistic design also saves on ink. The main body of packaging is biodegradable and made from mushrooms. This ‘mushroom packaging’ is manufactured from mycelium and hemp. The packaging can be moulded into any shape, moulds are created by a CNC. The moulds are then filled with a mixture of mycelium, hemp and non-food agricultural waste. They are left to grow for four days and then parts are then dried for two days and ready to use. Once the consumer is finished with the packaging they can simply break it apart in their garden and leave to compost. (Full specifications of the packaging can be found on page 39 in logbook 2). The mushroom packaging also imitates an egg shell. This helps identify what the product is used for. Not only this but just like an egg shell can be thrown on the ground to biodegrade, so can the egg shaped mushroom packaging. For more information please visit www.mushroompackaging.com
Figure 25: Packaging render
Figure 26: Packaging storyboard
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5.3Colour Range Junbi provides a diverse colour range of the egg cracker. Before these colours were selected various materials and colours were explored. (Please see pages 21 - 27 in logbook 2). To begin with 12 variations were created and user feedback gained. From the feedback a further 12 were created and this process was repeated a total of 3 times, until users were happy with the final colour range. During the feedback majority of the males interviewed preferred the black/silver or black/grey colour combinations. It was the females who would choose a coloured option as their favourite.
Red berry- The darker shade of purple/red connotes luxury due to its deep rich colour. It also inspires creativity and is perceived as an elegant colour. This colour would be suited for older consumers.
Pantone 7642C RGB: 115, 46, 74 CMYK: 41, 85, 38, 41 #732e4a
Mustard Yellow- While yellow is a warm, happy colour, the darker mustard adds some refinement and allows it to be less child-like and more mature. Yellow provides a sense of permanence which is what the egg cracker should portray; the product needs to look reliable and durable.
Pantone 7409C RGB: 240, 179, 35 CMYK: 6, 32, 91, 0 #f0b323
Green- Green represents stability and balance and a more vibrant green like the one selected inspires trust. This shade of green is friendly and while this product does not follow a conventional method of cracking eggs, it is important that consumers feel comfortable using it.
Pantone 7737 C RGB: 107, 165, 57 CMYK: 64, 12, 96, 1 #6ba539
Blue- Blue is perceived to be a secure, trusted colour. A brighter blue like the one used represents innovation which is what the product portrays. When consumers see the product, it should instil trust and confidence in them that it will function and meet their needs. Blue is also approachable and again with such a different way to crack an egg, the product should be inviting.
Pantone 7703 C RGB: 0, 156, 189 CMYK: 78, 18, 20, 1 #009CBD
Black – While being a dark colour black can symbolise, class, elegance and wealth. It’s a more subtle colour for those not wanting such a bright colour on display. It is also a possibility that the colours mentioned above would not fit in every kitchen. Black is famously known for complimenting every colour and therefore would fit in with all kitchens, especially with the upcoming trend of all black appliances.
Pantone BLACKC RGB: 51, 51,51 CMYK: 69, 60, 56, 66 #333333
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Figure 27: Colour range render
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EVALUATION OF DESIGN
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User Testing Product Design Specification
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6.1User Testing (Please see pages 30-37 in logbook 3 for full user testing process)
6.11 Aesthetics
User feedback has indicated that the product does not look like it is for a specific group of people (in this case being those with one functioning hand). A key observation was that users would naturally use two hand to grab the base and top when rotating the lid. However, it can be used with one hand.
6.12 Storage
80% of users said they would keep the product out on their worktop when not in use. The aesthetics of the blue prototype reminded one user of kitchen utensils and said it would fit in the kitchen environment. It was said that because effort has been put into aesthetics the user would want to show it off. Therefore, drawing attention to the product in a more positive light than a bulky clinical looking one. Users stated the products they use most often are usually kept out and cracking an egg would be a common task. This affirms the advice the occupational therapist gave about not putting utensils that are used often away (refer to dissertation). 20% of users said they would not keep it out because they are used to having things put away and tidy; where they have a designated cupboards for different types of products.
6.13 Weight A common comment was that users did not expect the product to be heavy when they lifted it. The materials and aesthetics of the product did not indicate that the product would be that heavy. However, this was not an issue and users said they could lift it comfortably with one hand. It was just an initial shock. Some users said that the weight of the product made the product feel durable and added value to the product.
after having also tested the previous iteration. Smaller parts also reduced manufacturing costs. There were however, a few users that still found it difficult to use as they had smaller hands then the majority. Another comment to note is that some users thought the flat top was too harsh to push against their palm while using the product.
6.15 Intuitive
100% of users said the product was intuitive as they knew where their fingers would have to be positioned and where to push. Users agreed that the difference in material and colour of the top half informed them which parts they would have to interact with. The silicone finger pads were a nice touch as a user said that other products they use have the same feature so it is engraved in them where they have to touch.
6.16 Rotation direction
A common problem faced was that users did not know which way to turn the product. Clockwise or anticlockwise. While right handed people turned clockwise, left handed users turned anti clockwise. It was also a nuisance to line the groove up to the beginning of the stop. Some users would not have the correct start position and would not turn the full 120 degrees. It is vital for the product to cut all the way around to function.
6.17 Mess
Taking the bottom shell out with your finger felt uncomfortable for users. This element of the design could be improved. Users did not want to create a mess or get mess on themselves. Some users opted to shake out the shell instead or used a fork or knife to loosen the shell from the silicone grip and then shook the shell out.
6.14 Ergonomics
Having reduced the height of the top half allowed for a more comfortable grip and users said it was easier to reach the grips with this modification, Figure 28: Product testing
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6.2Product Design Spec The product was evaluated against the product design specification to see if it met all the initial criteria set out during the beginning of the project. The table below outlines if the specification points were met and comments made on how the point was met or why it was not.
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Figure 29: PDS
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PROJECT CONCLUSION
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Ideation + Improvement Reflection
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7.1Ideation + Improvements Comparing the product against the specification and analysing feedback from user testing has identified areas of improvement for the product. Below is what can be improved and how these changes can come about.
7.11 Grips
It would be ideal if when pressing one grip the other two would automatically move in also. This means the user only needs to apply pressure on one grip, as opposed to putting even pressure on all three grips as this can be difficult when using the pinky finger.
7.14 Ergonomics
The top of the product is flat and as mentioned above users would prefer if this could be changed. The form of the top lid would have to be adapted. It could have a bump on top which would fit comfortably into the user’s palm.
7.12 Allignment Users found it difficult to know how to correctly allign the top half with the bottom to ensure that the top rotated 120 degrees and cut the whole egg. A quick fix to this would be having two lines, one on the top half and one on the bottom. This way users can line them up and this will indicate the starting point.
Figure 32: Possible ergonomic grip
7.15 Egg Sizes Figure 30: Allignment
7.13 Left Handed Use
Adapting the product for both hands means that the product should be able to cut when rotated clockwise and anticlockwise. This would mean changing the blade to a double ended blade instead. This would allow the blade to cut in either direction and be more comfortable for users who prefer turning anticlockwise.
Figure 31: Change in blade choice
A question was raised about using different sized eggs. Even though a user may always buy a medium egg there will be variation in size. A possible development would be if the inner silicone sleeve came in three different thicknesses and was removable to fit the egg. Looking into this further it may be tedious and make the process of cracking an egg longer than necessary. Option two would be to have a mechanism at the base which could adjust the size of the cavity. So for example, if you could rotate the metal ring and this would adjust the size of the inner cavity. This would work kind of like a camera lens opening and closing. The user would simply place the egg in, rotate till the cavity grips the egg and then crack the egg.
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7.16 Mess
The previous solution also addresses the issue of using a finger to pull out the shell. Once the egg contents have been tipped out the user can simply rotate the metal ring to loosen the grip on the egg shell. This can then be tipped out into a bin or bowl.
Figure 33: Tightening mechanism
7.17 Washing
Finally, on the prototype the inner of the top half has different wall thickness and crevices. This creates areas for water and mess to stick onto. The top needs to be redesigned so that the inside has a ‘wall’. This allows for easy cleaning and stops mess.
Figure 33: Gaps in inside wall
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6.3Reflections
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The product met most of the initial product design specification. With the specification being written early on in the project there were bound to be changes in the design as prototyping and research took place. The main criteria set out by the project brief in the dissertation has been met. The product can be used without prosthetics, one handed, with no electrical components and steers away from the cold clinical look of current products. In this sense the product is a success.
turn had a knock on effect on the time I had to work on product form as well as the time I had to get the product 3D printed and finished. However good planning and organisation allowed everything to be completed in time.
The product required a lot of research and majority of the time was spent on figuring out the mechanism. It could be argued that with majority of the time spent on this, aesthetics were considered afterward as opposed to simultaneously. There was compromise as the mechanism would affect the form of the product. This project was a challenge as this was the first time I was creating a multi part piece, where elements interacted with one another. This meant a change to one element would affect the whole system and further changes would have to be made. The design also required me to take into account tolerances as there were many parts that had to fit together. Some components required a tight fit and others required a looser one. Other things to consider were different ways of fixing such as lips and dowels.
During the beginning of the project users had to be convinced that the method of cutting the egg would work. Since this is not a conventional way to crack an egg, users felt uncomfortable and had doubts. However, with testing such as finding the right blade to get a clean cut and documenting these as pictures provided reassurance. The tests also reassured me that once the product was printed it would work. Without this testing it would be theoretical and I would have no physical proof that could be used to guarantee that the product would work. On the other hand, there are areas of improvements; a key limitation was the fact that the user feedback was received from people with two functioning hands. Users were asked to use the product with both hands and then with one hand behind their back to use the product one handed. Again in regards to aesthetics, material, and form, feedback was received by the same group. Even though this was also informed by trend research, perhaps talking to those with one functioning hand would have provided different insights. The final prototype was finished well and functioned. The feedback received was positive and the prototype was of a high quality. It portrayed the concept and method of cracking an egg well. However further research and work is to be carried out to optimise the product for manufacture and commercial sale.
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This has taught me how to create items for manufacture and assembly. With 3D printing I have learnt what setting work best for different geometry’s and what restrictions 3D printing has. Creating the prototype has improved my CAD skills as I used more complex features such as the combine tool. I also created moulds for the silicone pads on the grips. Such an iterative process allowed me to sit down and think in depth about my product and make the required changes. This reflection on the product meant I could save time and money by 3D printing less iterations. CAD was also beneficial as it allowed me test how well the product would fit together. It also meant I could rotate my grips around the hinge and add stops in the correct places.
The prototyping process taught me how to finish a 3D printed model properly and what steps were included such as using high build primer, sanding, the correct spray painting technique and how to silicone mould.
An underestimate was made on how long it would take to refine the mechanism and this in 62
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REFERENCES
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COOPER, J. (2015) Cooking trends among millennials: Welcome to the digital kitchen, Think with Google. [Online] June, Available from: https://www.thinkwithgoogle.com/consumer-insights/cooking-trends-among-millennials/. [Accessed: 17th May 2019] CUFFARO, PAIGE, BLACKMAN, LAITURI, COVERT, SEARS, (2006), Process materials measurements, Rockport publishers, Massachusetts EVANS, POTTS, (2008), Design &Technology: Product Deesign (3-D Design), Nelson Thornes Ltd, Cheltenham
Image references http://www.eddingtons.co.uk/Catalogue/Home-and-Kitchen/ToolsGadgets/Eggs https://swissisgood.ch/en/moha-egg-cracker-crak-it 65
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APPENDICES
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Appendix 1: PDS
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Appendix 1: PDS
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AMAANI AMBER AHMED Aston University Student ID: 159142954 Module: PD32PRO Supervisor: Dr. Timothy Whitehead 24/05/19