GRADUATION project MOBILE KITCHEN FOR MODERN INDIA Sponsor : Whirlpool of India Ltd, Gurgaon
Volume : 1 of 1 student : mRIDULA DASARI programme : Bachelor of Design
guide : praveen nahar
2015 industrial design faculty (product design)
Copyright Š 2015 Student document publication meant for private circulation only. All rights reserved. Bachelor of Design, Product Design, 2011-15 National institute of Design, Ahmedabad, India. No part of this document will be reproduced or transmitted in any form or by any means including photocopying, xerography, photography and videography recording without written permission from the publisher, Mridula Dasari and National Institute of Design. All illustrations and photographs in this document are Copyright Š2015 by respective people/organizations. Edited and designed byMridula Dasari mriduladasari@gmail.com Processed at National Institute of Design (NID) Paldi, Ahmedabad - 380007 Gujurat, India. www.nid.edu Printed digitally in Ahmedabad, India. November, 2015
ORIGINALITY STATEMENT I hereby declare that this submission is my own work and it contains no full or substantial copy of previously published material, or it does not even contain substantial proportions of material which have been accepted for the award of any other degree or final graduation of any other educational institution, except where due acknowledgement is made in this graduation project. Moreover I also declare that none of the concepts are borrowed or copied without due acknowledgement. I further declare that the intellectual content of this graduation project is the product of my own work, except to the extent that assistance from others in the project’s design and conception or in style, presentation and linguistic expression is acknowledged. This graduation project (or part of it) was not and will not be submitted as assessed work in any other academic course.
Student Name in Full: MRIDULA DASARI Signature: Date:
COPYRIGHT STATEMENT I hereby grant the National Institute of Design the right to archive and to make available my graduation project/thesis/dissertation in whole or in part in the Institute’s Knowledge Management Centre in all forms of media, now or hereafter known, subject to the provisions of the Copyright Act. I have either used no substantial portions of copyright material in my document or I have obtained permission to use copyright material.
Student Name in Full: MRIDULA DASARI Signature: Date:
Special thanks to amma, nanna and akka
Graduation project 2015 | National Institute of Design
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Mridula Dasari | Product design | B.Des
PREFACE As a part of NID curriculum, all the final year students are required to undertake a degree project in the industry. The project needs to be a full scale one. The project duration can be of 4 - 6 months. It provides a platform for individual or an complete client where the student is expected to generate professional design project. This internship experience exposes the student to perform individually or in a group and implement their learnings from their college eduction in real time industry. This platform also helps the student to understand the importance of various other fields that a designer need to interact when once in industry. This experience is a major step for young designers to understand their strengths and weaknesses before entering the industry. I have pursued my degree project at Whirlpool of India ltd, based in Gurgaon, India. The duration of my project was of 24 weeks (6 months) from February to July 2015.
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ACKNOWLEDGEMENTS Its a pleasure to express my gratitude to National Institute of Design and Whirlpool of India limited, for providing me an opportunity to pursue my degree project under them. I would like to thank my project guide Mr. Praveen Nahar for giving me freedom of approach, stabilizing me during arduous project scenarios and special thanks to Mr. MP Ranjan for his guidance on my project. The project has been possible due to the support of all the team members of Whirlpool of India Ltd, especially my mentor Mr. Suresh Sethi, for mentoring me during my 6 months internship and investing his time and granting me flexibility to use the resources at GCD (Global consumer design), Whirlpool. My sincere thanks to Mr. Sumit Singh, Mr. Vishwaksen Shekawat for the constant support and guidance, during the course of the project and all the team members of GCD. GCD Team: Akshay, Ashish, Ananya , Anand, Chandradhar, Khashaap, Manasi, Pranav, Pooja, Prashant, Rajendra ji, Ritesh, Rotash, Rupika, Tulika, Sonal, Shweta, Varun. Bhojraj ji for assuring my security during late working hours at Whirlpool. Thanks to Prince enterprises, Mr. Sanjay Kumar and his team for model making. Also I would like to thank my friends at NID for keeping me company at the new city, Manish Minz for motivating me during the course of project journey, PD batch mates for making things easier. Lastly I would like to thank my parents again for supporting me in all my decisions and endeavors.
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CONTENTS 03
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Methodology
Brief development - Phase 2 56
Understanding street food Industry
72
Street food Vending styles
76
Observations from market study
82
Government in Street food domain
88
NASVI
92
Journey mapping
94
System Overview
01
04
96
Importance of street food vending
97
Issues in street food vending
About
Brief development - Phase 1
106
Opportunities for design intervention
108
Project menu
8 10
National Institute of Design
22
How to start ?
116
Existing cart analysis
Sponsor
24
Whirlpool kitchen innovations
130
Appliance scope
28
India overview
30
Kitchen
34
Trends Scouting
02
36
User research
44
Initial Brief Ideation
Timeline
50
Pitch evaluation
52
Further steps
6
06 Final Design Brief Mridula Dasari | Product design | B.Des
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09
Concept development
Prototype development
136
Cart requirements
282
Stages of prototyping
138
Menu requirements
287
Model photoshoot
140
Mood board
293
Exhibit
142
Brand Aesthetics
144
CFM (Color, material, finish) board
148
Surface design techniques
08
10
Final concept
Reflections
152
About final concept
240
Chat pat - Savory cart
156
Faucet filter concept
252
Meetha cool - Cold & sweet cart
174
Gas hob design
260
Advertising
178
Chest freezer for cold street foods
262
Control unit
194
Anthropometry
266
Orthographics
198
Sketches
268
Service system proposal
208
Cart development - CAD Timeline
274
Usage scenario
210
Scale drawing
278
Context renders
212
Technological features
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(Image courtesy - http://www.nid.edu/institute/campuses/ahmedabad) 8
Mridula Dasari | Product design | B.Des
NATIONAL INSTITUTE OF DESIGN National Institute of Design was established by the government of India in September 1961, with the assistance of Ford foundation and Sarabhai family. Its backbone was a manifesto ‘The India Report’ developed and presented by Charles and Ray Eames in the year 1958. Today the National Institute of Design is internationally acclaimed as one of the finest educational and research institutions for Industrial, Communication, Textile and IT Integrated (Experiential) Design. It is an autonomous institution under the aegis of the Ministry of Commerce and Industry, Government of India. On the 17th July 2014 Honorable President of India ‘Pranab Mukherjee’ gave his assent to the National Institute of Design Bill, 2014 and notification to declare NID as an ‘Institution of National Importance’ was published in Government of India’s Gazette on 18th July, 2014. Over the span of 50 years NID has developed and nurtured the minds of many young designers. The education offered here encourages students to perform better and give an edge to other design professionals.
(Information source : http://www.nid.edu/institute/history-background) Graduation project 2015 | National Institute of Design
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Mridula Dasari | Product design | B.Des
PRODUCT DESIGN Products are part of immediate surroundings, our living spaces and our culture. Product design is the creation of objects of utilitarian value to people. Products function as part of larger systems, and the product designer’s role is constantly growing as she/her understands the larger implications of products, and the relationships with users. The Product Design involves an understanding of materials, processes, ergonomics, human behavior and systems. Both conceptual thinking, and workshop and computer skills are essential for the product designer. Students work in a variety of individual and group projects, ranging from the very basic to the technically complex. Today product designers need to be increasingly aware of technological advancements, and the social and ecological impact of their work. A wide range of inputs including History of Design, Systems Thinking and Form Exercises are essential in the product designer’s education.
(Information source - http://www.nid.edu/education/bachelor-design/ product-design/p-overview) Graduation project 2015 | National Institute of Design
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WHIRLPOOL CORPORATION The Whirlpool Corporation is an American multinational manufacturer and marketer of home appliances, headquartered in Benton Charter Township, Michigan, United States. Whirlpool is the number one major appliance manufacturer in the world, with approximately $20 billion in annual sales, 100,000 employees and 70 manufacturing and technology research centers throughout the world in 2014. The company markets Whirlpool, KitchenAid, Consul, Maytag, Brastemp, Amana, Bauknecht, Jenn-Air, Indesit and other major brand names in more than 170 countries. The global business locations drive innovation, create quality products and diverse brand portfolios based on differentiated consumer needs in the regions they serve. Whirlpool also manufactures IKEA brand appliances for IKEA, Top Load laundry for Crosley and Admiral appliances for Home Depot.
(Information and Image courtesy https://en.wikipedia.org/wiki/Whirlpool_Corporation http://www.whirlpoolcorp.com/our-company/) 12
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WHIRLPOOL OF INDIA LTD
The company owns three state-of-the-art manufacturing facilities at Faridabad, Pondicherry and Pune. Each of the manufacturing set-up features an infrastructure that is witness of Whirlpool’s commitment to providing its consumer with forward looking solutions. Kitchen-aid a brand owned by Whirlpool has entered the Indian market on 20th September 2013. It is considered as one of the worlds premium appliance manufacture. This shows that Whirlpool India wants to set newer and higher goals and is contributing to the development of Indian appliance industry. Due to the launch of Kitchen-aid, Whirlpool Indian market has expanded, with Kitchen-aid product line, which also caters small kitchen appliances. Kitchen-aid In India started off with the small Kitchen aid India started off with countertop appliances which include blenders, stand mixers, stand mixer accessories, coffee products, electric kettles, food processors, toasters and hand mixers. Whirlpool India sources related to Kitchen-aid brand reveals that the brand is going to expand with time with complete range of Kitchenaid solutions.
(Information source - http://www.whirlpoolindia.com/discover-whirlpoolthe-company-lp) 14
Mridula Dasari | Product design | B.Des
GLOBAL CONSUMER DESIGN Whirlpool Global consumer Design is a multi- disciplinary design group that includes Industrial, Interactive and Graphic designers who work along with usability experts, Craftsmen ship and behavioral psychologists to understand, satisfy consumers and to build products that are “Useful, Usable, Desirable.� To support the global markets, Global consumer design team operates in 4 countries (India, USA, Italy , Mexico) around the world. This geographic scope enables the designers to understand the cultural touchstones better, to account while designing products.
(Information source - http://www.design.whirlpool.com/)
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FEB
MARCH
APRIL
MAY
JUNE
JULY
Market analysis Brief development
P H A S E
Secondary Research Field research Current market Context research Trend scouting Appliance research Business model study Ergonomics study Final Brief development System model concept Initial Concept sketching CAD initial concept development Final concept CAD Prototype Exhibit
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Mridula Dasari | Product design | B.Des
PROJECT TIMELINE Preparing a timeline for the project is one of the foremost important steps to be taken while working on a project. It helps in tracking ones project schedule and is also a best method to define the steps that one needs to undergo in their project. I have created my timeline during the initial weeks of project at Whirlpool Corporation. The stages which I planned in my first Project timeline did undergo various alterations during the course of the project, but helped me to complete my project on schedule. Graduation project 2015 | National Institute of Design
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METHODOLOGY The project started out with exploring the various possibilities of brief ideations from the one-liner brief given by the client. In order to come up with a refined initial brief a short research was done, involving trend scouting and user study. After channelizing a brief direction, with the client, further secondary in-depth research was carried, which enable me to understand the needs and design requirements for the project, based on which the final brief was designed. The initial phase of basic ideation started during research analysis, but was thoroughly explored after all the data was synthesized. After choosing a concept, in-depth research for core technical details was carried and usability parameters were tested using tape drawing along with the idea refinement. After final concept evaluation and CAD modelling, it was time for prototype building. To understand the scale for the scaled down model, paper mock-ups of various scales of the model were made initially and finally according to parameters of detail visibility and portability, 1: 5 scale was chosen and model was made. To project further scope for the product designed, which was considered in the final design brief, a possible service system for the future was explored and depicted.
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Mridula Dasari | Product design | B.Des
Trend study User Study Product Need Market study Scenario study
System analysis Opportunity mapping Technology Research Analysis of data collected Synthesising the data
Research Analysis
Concept Development
Design Process
3D modelling Refinement Mock-up Final prototype
Graduation project 2015 | National Institute of Design
Concept Representation
Conceptualize Wire frames Story boarding Business model
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BRIEF DEVELOPMENT
Phase - 1 20
Mridula Dasari | Product design | B.Des
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HOW TO START ? At Whirlpool I was given the opportunity of defining my own brief for my degree project. The only brief which I received from Whirlpool initially was a one liner stating ‘Future Indian Kitchen’ for the brand and I had all the freedom to define a brief around these three keywords. Defining a brief is a very difficult task than I thought. There were so many ideas and directions running in my head, which made it a bit confusing. But I was sure of what I wanted to deliver from my project at the end, which was something interesting and new for the Indian market. So the keywords which I had in my mind was ‘new’ and ‘fun’. ‘New’ was because I wanted to give to Whirlpool industry something different from appliances and ‘fun’ is because I perceive kitchen a fun place where magic of food creation happens. So these were the two words which I added to the given set of keywords, to built my foundation of design brief . ‘Future’ for when I will design for during this project, was altered to ‘near future’, as I wanted practical solution in terms of technology or a system, than a mere distinct hypothesis
How to set a brief ? After defining the keywords for my project, I decided to spend some time in understanding the given brief and how can it related to the keywords which I have incorporated, by doing some related primary research.
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Mridula Dasari | Product design | B.Des
INDIAN
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KITCHEN
+
FUN
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UNIQUE
NEAR FUTURE
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GETTING INSPIRED WHIRLPOOL KITCHEN PROJECTS After receiving the one liner brief, the first step undertaken was to understand Whirlpool as a brand in the field of kitchen innovations. This helped me to gain better understanding of the market and the brand language. Whirlpool has bench marked itself in the field of kitchen solutions. As a mighty brand it offers range of kitchen solutions from Micro level to macro level, through innovative product lines. Apart from answering consumer demands and needs through single appliance solutions, the brand also focuses in making built-in kitchens for the market, which will shape the future of kitchen industry. At Whirlpool designers and engineers are engaged in utilizing Technology to its maximum utility. The brand has been setting ground making product examples showing how its growing and adapting to new trends and lifestyles. Some of earlier Whirlpool visions for built-in kitchens, unit kitchens, Interactive kitchens are already in the market and some are in progress of entering the market in near future. Some of the innovative kitchen solutions from Whirlpool are provided in the following pages.
(Information & image courtesy - http://ces.whirlpool.com/ http://mea.whirlpool.com/discover-whirlpool/sustainability/green-kitchen http://tipshomedesign.blogspot.in/2013/02/trendir_8.html) 24
Mridula Dasari | Product design | B.Des
Green kitchen design concept
Green kitchen 2.0
Interactive Kitchen of the Future 2.0
The Whirlpool Green Kitchen by Bauknecht, a brand of Whirlpool, uses residual heat from the refrigerator to operate the dishwasher, which is an idea of beauty and brains. This kitchen even boasts a futuristic look, with streamlined style in a compact, linear version of the traditional kitchen triangle - stove, sink (dishwasher) and fridge, all within easy reach. This forward-thinking kitchen makes sustainability an easy part of every day life.
This kitchen is first step of green appliances as part of a system. It’s an advanced kitchen system where wasted water and heat are re-used from one appliance by another. The sleek design encompasses a dishwasher, refrigerator, stove, oven, and more. The intelligent induction cooker avoids dispersion of heat and calculates exactly how much water is needed for cooking, saving up to 20% on energy consumption and 25% of the time usually required for this task. The recycled water from cooking and the sink is filtered, stored and reused by the dishwasher – a feature that can save up to 70% of water consumption. Solar panels are also incorporated for heating water.
Interactive Kitchen of the Future 2.0 — is a concept cooking environment and fully connected social media hub that syncs all the personal devices and kitchen appliances. Whirlpool has given a conceptual demonstration at the CES 2015 show, illustrating the potential of an interactive backsplash and cooktop that connects people to social networks, favorite websites, and recipes for customized meal and guest planning, without added devices or books.
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Built-out
Ritual
Every Drop
Built-out is a high end kitchen concept that breaks the rules of traditional kitchen design by providing a modular approach for consumers, to create a basic kitchen area by starting with an individual appliance ensemble- one single, core unit- that provides all food preservation, cooking and cleaning functions. Thereafter Built-Out enables owners to easily and creatively “build out� their kitchen by adding cabinets or appliance units when and how they prefer.
Ritual a compact poetical kitchen concept from Whirlpool In.kitchen series consists of a single unit that hosts all kitchen appliances used to preserve and prepare food, as well as a table upon which to present a meal. Ritual blends two environments – the kitchen and dining room. Materials, form and interfaces are designed to revive ancestral emotions associated with the most basic yet important experience of food: a communal rite of preparation and consumption that occurs around a central point..The fire.
Every drop is a new Whirlpool product which is designed to tackle the issue of wasteful plastic water bottles. The form of Every - Drop is like plastic drip, but when turned upside down it works as a funnel that filters water from a faucet as fast as it flows providing no waiting hours for thousands of methodical drips to fall. Besides its curvy design and clever invertible logo, the real beauty of the Every-Drop is that it can be used to fill bottles, pitchers, coffee machines or anywhere else where there is a need for water free of Chlorine, Chloramine or other contaminants that affect the taste and smell.
(Information source & Image courtesy - https://www.pinterest.com/ pin/146859637818651645/ http://www.gizmodo.com.au/2013/11/these-fantastic-funnels-filter-faucets-asfast-as-they-flow/)
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Mridula Dasari | Product design | B.Des
Credenza
The Fireplace
Fresh-Connect
The Whirlpool Credenza is a host’s best friend. With its wood panels and sturdy legs, this concept fridge looks like a credenza. The idea behind the Credenza is to provide a secondary fridge for entertaining guests that effortlessly blends into the living room setting. Put a television on top of it, and it would easily be mistaken as an entertainment center.
Whirlpool’s fireplace concept replaces the modern range top with an idea almost as old as the human race: cooking around a central fire. Advances in heating and cooking may have decentralized the hearth from the home, but Whirlpool’s Fireplace concept brings things back to basics using a new cooking technology to build a complete food heating and cooling system around a central heating element that radiates infrared heat.
Whirlpool’s Fresh-Connect system eschews the classic “cold food closet” idea and aims for small refrigerating units tailored to preserving the actual foods they contain. This way, the temperatures and humidity of the various products don’t have to be compromised in a one-size-fits-all fridge. With individual spaces for bread, fruits (with an antibacterial light), meat, dairy, growing herbs, chilling bottles, and general food storage, it’s a new method of food Preservation system.
(Information source & Image courtesy - http://ovens.reviewed.com/features/ whirlpool-s-future-kitchen http://refrigerators.reviewed.com/features/the-whirlpool-credenza-fridge-ismore-than-meets-the-eye) Graduation project 2015 | National Institute of Design
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INDIA OVERVIEW
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Mridula Dasari | Product design | B.Des
(References - http://censusindia.gov.in/Census_And_You/availability_of_ eminities_and_assets.aspx U.S energy information administration portal https://s-media-cache-ak0.pinimg.com/originals/a3/f4/37/) a3f4379f81c8099eb789d66d77a9f186.jpg Graduation project 2015 | National Institute of Design
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KITCHEN After the previous mention about India in brief, the next step was understanding Indian Kitchen.
Definition (Cambridge dictionary) Kitchen - it is a room where food is kept, prepared, cooked and where the dishes are washed.
There are several different variations of Kitchens, with differs as per the purpose of operating, the context of use. Based on these factors there are two broad classifications in the type of kitchen, domestic kitchens and commercial kitchens. As the domestic kitchens are solely responsible to meet the daily food requirements of family members, commercial kitchens are for businesses. Commercial kitchens are found in restaurants , cafeterias, hospitals, street food stalls, army barracks, etc. The scale, built set and architectural style of the kitchen are further classifying parameters of a kitchen. Commercial kitchens especially have found ways to mobilize. Physical specifications and mode of operation in commercial are variably different from domestic kitchen. Commercial kitchens are generally subjected to public health laws in developing countries. Any kitchen is designed and constructed on the basis Number count to provide food, the budget for the kitchen, the context, and who operates it.
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Food catering on mobile kitchens is commonly found in cities especially. In the business food is either cooked or pre cooked foods are sold from a mobile kitchen vehicle. Mobile catering is performed using several different transportation means. Food trucks, carts and portable food stalls, stands are some of the examples of mobile catering. There are macro level to micro level kitchen setups, macro size kitchens provide food services to large customer count, like restaurants and the micro size kitchens usually seen in mobile catering systems, where the size of kitchen and food supplies are to meet calculated prefixed customer count.
Style of kitchens Apart from the major bifurcations, the kitchen can be further classified according to its design style. Styles of the kitchen can be on the basis of cultural differentiation pertaining to a place, which are called Traditional kitchens; contemporary and modern kitchen styles, which generally boast the technological aspects. In functional style variations, kitchens are classified on the basis of size and space consumption. Domestic planning style variations like L kitchen, G kitchen, open kitchen, etc are also seen.
Food stands and carts are the prevalent mobile catering services available on Indian roads, run by hawkers.
(Information source - https://en.wikipedia.org/wiki/Kitchen#Kitchen_types_ by_region) Mridula Dasari | Product design | B.Des
Mordern, open kitchen
Commercial restaurant kitchen
Domestic
Train -travel kitchen
Mobile catering kitchen
Traditional
Commercial
Unit outdoor kitchen
Semi Outdoor
G- layout kitchen
Mobile
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KITCHEN ACTIVITIES
Be there several variations and styles of kitchen, but the basic food activities of a kitchen are similar. Kitchen is always that part of home or business where all the magic of food begins. Every kitchen can be considered as a factory, micro or macro, where the final outcome is consumable varieties of food. Raw materials get transformed into variety of dishes, with blend of spices, ingredients and cooking equipment, by the cook. Technology and infrastructural facilities are the factors which help out on the work load. Kitchen is also a hub to some of the major consumer appliances, which is where consumer appliance industries step into picture. The activities of food preparations in the kitchen are on daily basis, following similar work routine cycle, with alterations depending upon the type of food that is being prepared. Kitchen activities do not end when the food reaches the audience, but it is also the area for post eating activities, like dish cleaning, storage and garbage disposal, which is seen commonly at all kitchens.
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Mridula Dasari | Product design | B.Des
FACTORS INFLUENCING A KITCHEN
Indian kitchen is vast area to explore as there are various factors which influencing it. There is no standard type of Indian Kitchen. Apart from the general parameters like space, architecture, economic status, Indian Kitchen is altered by Religion, region, cultural practices and traditions of the house hold. There are various factors which influence a kitchen and can be broadly classified as economical, regional, social, food and technology. Each of these factors are again differentiated by various sub factors. All the factors are found to be influencing and getting influenced by the other factors. Economical factor is a major influencing factor, which structures a kitchen. It contributes to the infrastructure, the technology, the quality of food in the kitchen. It also affects the social paradigms of a kitchen as lifestyles and trends are mainly based on economic feasibility. Regional factor mainly influences the type of food, habits, cuisine, as region is a blend of culture and traditions of the place and with higher influencing factors like environment, climatic conditions of that place. ‘Purpose’ which a very important element defines the foundation requirements of a kitchen. Depending on the purpose, the kitchen will be used sets economic needs, target audience and environment. Political factor is a dominating and important factor in commercial kitchens. The map here represents the effecting factors and also the affected factors which influence a kitchen.
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TREND SCOUTING Trend scouting was essential to understand the market requirements better. Current and near future trend possibilities were understood, not only in terms of food and kitchens but also lifestyle, social and technological trends have been taken into consideration, to understand needs of the customers today and tomorrow. Present will shape the future, based on this concept current trends were studied. Sources like Ikea concept kitchen 2025, Whirlpool trends publications were the major contributors to this research.
Whirlpool TRENDS PUBLICATIONS
Tasty, but healthy
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Converging rituals & traditional food popularity
More open to thinking ‘protein’, not meat
Concept kitchen 2025
social kitchens
Mridula Dasari | Product design | B.Des
Smaller homes, compact kitchens
MORE URBAN LIVES
More entrepreneurs
Working from home will be the norm
Graduation project 2015 | National Institute of Design
Design will be more Minimal & expressive
TECHNOLOGY will be everywhere
Water and energy will be precious
growth in green ENERGY POPULATION
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USER RESEARCH After doing some desktop research on India, kitchen, the trends and the factors influencing today’s urban kitchens in India and the world, my next step involved personal experience with kitchens and its users. This step not only contributed to the trends scouted, but also developed a better understanding of the current needs in modern Indian market. The user research was based in Gurgaon residential areas, near sector 45. Personal kitchen stories and food preferences of the users have been documented.
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Kavita Gupta Occupation : House wife Residence : own double bedroom flat Family Count: 5 Children : 2 high schoolers, 1 middle school Maid : Yes Appliances : RO water purifier, Toaster, 4 hob gas burner, Micro oven, Mixer, coffee maker, double door refrigerator.
Food preference : healthy food for me which also tastes good, my children prefer street foods or junk food. My husband likes Indian cuisine a lot, he prefers eating food which is prepared in a clean environment.
The kitchen story • •
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“I am not found of cooking, that’s why I have a maid. Preparing food for my children is a major task. Finding a maid who can prepare foods of their liking is not easy, for which I need to train the maid. Most of times we order outside food at home, rather than going out, as menu planning and sourcing of foods becomes easier. Waiting for the maid is a big problem I face, she skips on regular basis and I need to handle the kitchen. Those days the dinner is usually brought by my husband. In all the kitchen activities the one I hate the most is cleaning utensils. Thoughts about dishwasher : Its too big and I don’t believe in getting well cleaned utensils and will prefer a maid doing the dishes over a machine. Satisfying three children’s taste buds is a hectic task. To pack healthy foods, that suits there likes, so that the lunch boxes return empty is very difficult to achieve.”
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Preeti Goyal Occupation : IT service Residence : Girls PG Kitchen Maid : Yes Kitchen type : open kitchen Appliances : Double door Refrigerator, Electric kettle, Micro oven, Vent, double hob Gas burner, Juicer mixer. No water filter - 20 liter drinking water can service.
Food preference: healthy but tasty food which can be eaten on the go.
The kitchen story • • • • •
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“I visit the kitchen only to fill my water bottle or to get something from the freezer. I don’t know how to cook, even if I know some basics I don’t have time to cook. I am always on the run, my shift ends late nights so I have all the meals outside. I usually eat at office cafeteria, but with friends sometimes I eat at roadside food stalls too. My snacks are usually at a chai wallah, momos guy or Chaat wallahs. Its fun eating with friends on streets, as it promotes socializing. Saturdays and Sundays are the only days where I eat maids food when I am at home. Most of the times I spend my weekends outdoors with friends and end up having some junk food at MC Donolds or KFC.”
Mridula Dasari | Product design | B.Des
Rehna Sherma Occupation : house wife Residence : independent house Family count : 7 Children - 2 sons married - corporate employers, 1 grand child - 2 years old. Kitchen Maid : Yes Kitchen type : closed kitchen Appliances : Double door Refrigerator, Air fryer, Induction stove, Electric kettle, Micro oven, 4 hob Gas burner, baby milk heater, Juicer mixer, RO water purifier.
Food preference : Rehna likes Punjabi food made at home. Children’s Preferences are mainly Restaurant foods, Fast Foods, traditional snacks especially from Haldirams.
The kitchen story •
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“My family is large and we all stay together, but this doesn’t mean we eat together. My both children and daughter in laws are working, so they almost eat all their meals outside. I get to cook for my self. I enjoy cooking and share a passion for it, but cooking for oneself is boring. Sometimes I ask the maid to do the cooking when I am tried or busy with my grandchild. Our kitchen is growing in terms of appliances. My son often buys new stuff for the kitchen, but we use it once or twice and later it goes to the store room. One such recent appliance was Phillips air fryer. My elder son bought, as he is found of fast foods like french fries and chicken nuggets. We tried making some of these dishes at home, but it was a big fail as their taste wasn’t the same like restaurants. Air fryer claims to give less oily, tasty food but it is wrong in our case. So the air fryer ended up sulking in the kitchen corner and my son is enjoying his favorite foods outdoors.
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My major concern is the nutrition intake of my children. I wish the food they eat outside is as healthy as home food.”
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Swarna Shetty Occupation : Manager at Vatika India Pvt. ltd Residence : Independent house People Count : 2 Kitchen Maid : No Kitchen type : open kitchen Appliances : Single door Refrigerator, Electric kettle, Micro oven, 2 hob Gas burner, Juicer mixer, Grinder, Kent gravity water filter.
Food preference : The couple mostly prefer eating healthy food as they are health cautious.
The kitchen story • • • • • •
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“I enjoy cooking, even when I am busy I make sure to cook daily meals for myself and my husband. We both contribute to kitchen activities equally. When busy, we eat out together, but make sure to dine at a good restaurant and to healthy low cholesterol food. I strictly avoid eating at fast food joints as its junk food. We surely have shares of eating outdoor foods but never on streets as its unhygienic. I try to make all varieties of food at home, be it continental, fast food or street food, as I don’t prefer outside food. I know that sometimes you cant manage to get the taste of commercial food, but when you have to stay healthy and feel like eating them often its better to make it at home. Only if food made in restaurants and streets would guarantee healthy process I will have thoughts about it.”
Mridula Dasari | Product design | B.Des
Shankar Kumar Occupation : Cook at Whirlpool guest house Residence : guest house Kitchen helper: Yes Kitchen type : closed kitchen Appliances : Double door Refrigerator, UV water purifier, sandwich maker, toaster, Induction stove, Electric kettle, Micro oven, 4 hob Gas burner, Juicer mixer.
Food preferences : With guests from different parts of the country, everyone has there own food preferences.
The kitchen story • • •
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Shankar’s family stays in Arunachal Pradesh. To earn a living he had come to Delhi. His entire day is spent in the kitchen, satisfying the demands of the guests. There is a basic meal plan, but the guests prefer to go for they own food preferences. That’s why Shankar informs the menu earlier itself to the guests present, so incorporating changes wont be a problem. Sometimes sudden demand for food choices becomes difficult if the ingredients are not available in the kitchen. “We always try to avoid storing vegetables and prefer to buy and use fresh ones, for better taste. Sometimes the guest have to compromise with a fixed menu if the meal has to be prepared for many guests. Guests mainly demand for healthy local specialities as they prefer to try local cuisine during their stay. Their demand for healthy food is obvious, since most of them spend eating outside food during office meetings, lunch gatherings, etc.”
Graduation project 2015 | National Institute of Design
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CONCLUSIONS
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Due to the rapid urbanization leading to employment challenges and western influence on India lives, the culture of eating on the go is increasing. In this fast paced society the public are demanding for easily accessible, healthy food services.
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Outdoor dining amongst many is considered as socializing platform or means, which is very important necessity in today’s global society, a reason contributing for increasing outdoor eating trends.
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Today working generation depends on maid services rather than being individualists in operating kitchen and foods services. Majority of the house hold members have found to be employed, with none of the women like before catering to be house wives.
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Women in India are more interested in earning jobs and being employed rather than looking into household duties. The previous Kitchen managers in India, The women have no time for preparing meals anymore. Young couples especially are opting for cooking maids to provide nutritious home food.
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With fast food enterprises dominating the market, providing easy and quick services, current working class and children are addicted to these foods, which carry poor nutritional content, with high calorie values which is especially resulting in obesity amongst many youngsters and working generation. On the contrary part some of the young adults today, especially women, are going for small sized nutritional meals, because of diet conscious attitude .
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Dish washing area especially has been found to the least interesting and liked arena of the kitchen and its duties. When asked for equipment based comfort, many of the users have rejected on owing a dishwasher. Dishwashers are considered to be unsuitable for Indian kitchens, as they lack efficiency in cleaning the utensils used in Indian kitchen and the type of food prepared which is generally greasy and oily. They are also expensive and occupy large footprint in the kitchen, also consumes large water usage.
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INITIAL PITCH OF BRIEF IDEAS After some desktop research and consumer study on current needs and trends, I had some raw ideas for the design brief keeping the given initial one linear brief and research conclusions in mind. After analyzing the stream of ideas for the design brief, it was time to pitch them to my mentor. There were 3 ideas, amongst which the thoughts on creating a new platform of mobile kitchen for India was a result based on the thoughts of growing demands for outdoor food units, where the possibility of showcasing the importance of traditional Indian street foods over the dominating fast food services came into picture. 44
Mridula Dasari | Product design | B.Des
HIGH END STREET FOOD
MAY BE A COUNTER TOP MINI WASHER
PERFORMING KITCHEN
SOCIAL KITCHEN
MODERN MOBILE FOOD KITCHEN
DISH WASHING SOLUTION FOR INDIAN KITCHEN
STREET FOOD TRAVELS
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DESIGN BRIEF 1
OUTDOOR SOCIAL KITCHEN
This century is all about socializing but also at the same time being individualist. There has been a growing trend of community living especially in urban India. Families will be living separate lives but as a part of a common community.
IDEA Kitchens may become common and be the socializing point where people can gather to share food, drink and to get to know each other. A modular community kitchen for the gated community users A interactive place where people can COOK | EAT | LEARN A community hangout spot, relaxation spot and a socialization hub.
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(Image courtesy - http://cdn.yourarticlelibrary.com/wp-content uploads/2013/12/c76.jpg) Mridula Dasari | Product design | B.Des
DESIGN BRIEF 2A
HIGH END, STREET FOOD CART
Indian street foods are rich cultural treasures. Street foods reflect the traditional local cultures and exist in endless variety. Eating outdoors, under small food carts, from vendors is overall a unique experience. Street food business offers convenient employment opportunities to many, and contributes to economy. Being a part of informal sector the development of street food vending has been neglected by the government as well as business investors. Many other countries have long released the importance of street food and have taken measures to uplift this industry. India street food industry is lacking behind development platforms due to various economic and political reasons.
A new high end street food vending cart platform, for newer contexts, for current vendors to uplift and promote Indian street food business. Possibly a solution that can answer all system level requirements and as well as product requirements.
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Graduation project 2015 | National Institute of Design
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DESIGN BRIEF 2B
STREET FOOD TRAVELS
Lack of time, to even enjoy favorite foods, everything needs to be at high speed, from high speed internet to high speed food accessibility. This is current demand from people, especially the working class. The working generation has no time to fulfill their food demands. Most of the time is lost in community from home to workstation. The future is going to be more time constrained. Four wheelers are going to consume most of the land area, leading to more traffic. The already seen trends of food delivery business and mobile kitchens will be the options catering the needs of the public.
IDEA Sharing food travel services, which can fulfill customers commuting demands and also provide dining experience? With varieties of food travel vehicles, choice of food will not be a problem. Sharing based community systems are quite common, with this sort of system incorporated in food travels, helps in community connectedness and bring food enthusiast together.
With this brief the problem may lie in carrying cooking procedures while on motion, so may be halt and cook can be a method.
Service motto: Eat | travel | fun.
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(Image courtesy - http://blog.redturtle.it/uploads/nightcarlights_web.jpg)
Mridula Dasari | Product design | B.Des
DESIGN BRIEF 3
COUNTER TOP, DISH WASHER
There is lack of inexpensive, efficient dishwashing solutions for majority of Indian consumer class users. Maids are preferred over dishwashing equipment, due to lack of reliability in the efficiency that a dish washer offers. This mind-set is common amongst majority of Indians. Current Dishwashers are not suitable for Indian contexts, due to economical and natural factors. Dishwashers consume large amount of water for cleaning, energy consumption is also high resulting in high costs. Current market offers dishwashers which are bulky and occupies large footprint in a kitchen, which is not feasible for every kitchen with space congestion problems. IDEA To build a compact dishwashing solution for Indian market. Maybe a countertop solution, which is compact and portable. A solution that can be flexible and effective as of cleaning utensils with hands.
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Graduation project 2015 | National Institute of Design
(Image courtesy - http://xdesktopwallpapers.com/wp-content/ uploads/2011/01/Utensils-Arrangement.jpg)
PITCH EVALUATION The pitch to the client was a successful one, where I received immediate green signal from my mentor at Whirlpool on the idea of creating a high end mobile food kitchen, based on street foods of India, as it displays the brand Whirlpool in a different platform, can generate new food experience and can also create a service system design, through which I can showcase different learnings from NID. Next steps: At the end of the pitch I had received feedback on how I can take the brief ahead, with the discussion raised that how there can be a scenario in which the project may relate to vendor centric, with new scope of areas where the high end street food kitchen can fit into and in what ways I will be relating this project with Whirlpool.
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Mridula Dasari | Product design | B.Des
STREET FOOD
HIGH END
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NEW VENDING PLATFORM
INDIAN
MOBILE KITCHEN
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KITCHEN
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NEAR FUTURE
FUN
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UNIQUE
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TARGET VENDING LOCATIONS With certain constraints provided the possibility of identifying grass-roots for my final design brief became easier. The location for the initial brief which proposed high end mobile kitchen should be possible vending zones for the concept to survive. With the keywords of promoting and setting new platforms for street food vending, which may involve vendor centric approach, for modern urban society, possible target locations were to be defined. The locations identified are based on the feasibility of the cart brief. Tourist spots Food festivals Food streets Recreational and relaxation spots Parks Resorts Amusement parks, carnivals Shopping arcades Community centers
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Mridula Dasari | Product design | B.Des
TARGET AUDIENCE Locations influence the type of customers, defining the possibilities for vending locations made it easier to project target audience. With including operational sites like private recreational sites and entertainment sites expanded the customer range. Similar to the cart business paradigms, the target customers are urban dwellers. By considering the scope of food tourism development with street foods, the foreign tourists who are major customer contributors to this economy, are considered as one of the target audience, providing global recognition. Food critiques are a means of promoting the street food culture are also considered.
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Phase - 2 54
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Phase 2 of brief development mainly includes primary and secondary research of Indian street food industry, Global market in street food domain, Street food vending system analysis and mapping, business analysis, opportunity mapping, possibilities for design intervention, appliance scope, etc which paved way for final brief structuring. Graduation project 2015 | National Institute of Design
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STREET FOOD INDUSTRY Definition - The term “street foods” describes a wide range of ready to eat foods and beverages sold and sometimes prepared by vendors and hawkers especially on streets and other similar public places” (FAO 1989) . Street food is not fast food, nor Junk food Street foods and fast foods are low in cost compared with restaurant meals and offer an attractive alternative to home cooked food. In spite of these similarities, street food and fast food enterprises differ in nutritional value, variety, environment, marketing techniques and ownership. Street foods often reflect traditional local cultures and exist in an endless variety, differing from region to region, especially in a country like India which has most diverse landscape in the world. There is much diversity in the raw materials as well as the preparation methods of these foods. Fast food outlets specialize in comparatively fewer foods which are usually prepared by frying and using a mix of readily available ingredients like bread or bun. Fast foods which are similar to junk foods are loaded with bad fats, cholesterol, sodium, refined sugars, other carbohydrates, and calories. On the other hand Street food, believe it or not, can be a healthier choice. Vendors lean more toward providing a tasty sample of authentic and/ or regional foods at cheaper prices.
(Information source - http://hubpages.com/food/Difference-between-FastFood-Junk-Food-and-Street-Food) 56
Dosa - south Indian street food
Burger meal
Mridula Dasari | Product design | B.Des
OPERATING STYLES , DIFFERENCES Street food Vendor stalls are usually located in outdoor public environments like markets and transportation service centers. Street food vendor’s setups have low cost seating facilities which are many a times rudimentary. In majority of the cases street food carts or stalls have zero seating furniture as they operate on stand and eat basis. Street food stalls are usually owned and operated by individuals or families, which benefits in terms of employment, but also benefits other small scale informal sectors from their trade. The marketing success is mainly based on word to word promotion and depends on the vending location. In majority, outdoor street food cart setups in India have undergone very few interventions, in terms of design and business strategies.
Delhi chaat - street food stall
Fast food enterprises are usually supported by large scale business investors. These enterprises which are usually indoors, invest heaving in seating, air conditioning and décor. They are also well advertised, sponsored and create special offers which are the major marketing strategies of this industry. Fast food business operator does usually have a franchise arrangement with transnational company which involves in controlling the raw materials supply, the menu and the mode of preparations. The profits generated from sales by the foreign controlled fast food enterprises, often leave the country and don’t contribute much to the operating regions economy, unlike Street foods joints which are major contributors to the local economy. For example: KFC, MC Donald’s which predominant fast food enterprises in India are foreign food brands.
Graduation project 2015 | National Institute of Design
(Information source - http://www.fao.org/docrep/u3550t/u3550t08.htm Image courtesy -http://mynewsla.com/wp-content/uploads/2015/07/In-NOut_Burger_triple_cheeseburgers_and_fries.jpg)
KFC - Internal mall setup
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Amongst the diverse food culture of India, street food is a unique spec in the system of outdoor dining. Indians love to snack. Almost every city, town and village in this vast country with more than 1 billion population has roadside street food vendors or hawkers. Street food in India is often consumed more than a snack, in many regions street foods serve as breakfast, lunch and dinner. There are an estimated 300,000 street food vendors in Delhi and 130,000 vendors in Kolkata alone. Street food can be savory or sweet, and often is vegetarian; this is mainly because the majority of India’s population is Hindus who do not eat meat or items that come in contact with it. India with 18 official languages, 8 major religions and countless ethnic groups, with their own customs, reflects on the style of street foods, thus every city and region in India has its own special street foods. The Hindi word for vendor is ‘wallah,’ which is attached to the name of the item being sold, for example, Kebah-wallah and Kulfi-wallah. The street vendors in north India, where Hindi is the most predominant language, most of the street food vendors are called similarly. Most wallahs are men.
Common locations, vending grounds Street food vendor setups are often found near office buildings, schools, railway stations, beaches, religious sites like temples, Sikh Gurdwaras and in crowded market places. Overall the contexts are busy streets, which is the primary requirement that street food vendors seek.
Operating hours
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Certain precooked food which is served at the vending station is usually prepared at the residence of the vendor during the day. The women of the house and other family members mainly handle the food preparations. Most of the street food vendors operate in the evenings due to this reason and also because evenings are mainly the leisure hours, attracting more customers to snack on. Mridula Dasari | Product design | B.Des
STREET FOOD ROLE IN THE ECONOMY - INDIA
CONTRIBUTING TO FOOD TOURISM
Street food vending as a profession has been in existence in India since time immemorial. Street foods with can be considered as micro industries play a vital role in countries economy. These are also very important elements that contribute to economic planning and development of many towns. The contribution of street foods vendors to the economies of developing country like India has been vastly underestimated and negated. In India alone there are more than 10 million street food vendors and some studies say that they constitute over 2 percent of the population in major metropolises.
According to World food association (WFTA), food tourism is the pursuit and enjoyment of unique and memorable food and drink experiences, both far and from near. Indian street food holds major possibility in food tourism terrain, according to the tourism government of India.
The street food industry, an informal sector which is considered to be a symbol of lack of economic development, was prone to disappear with modernization. However this phenomenon is not lasting longer, the informal sectors seems to be growing more rapidly than formal sector in many urban areas, because of rapid rise in urban population. The rising awareness amongst urban dwellers about the limited employment opportunities in large scale industries is attracting rural migrants to invest in street food businesses. Lately planners have also realized its importance, but the acknowledgement is rudimentary in term of action.
(Information source - http://food.ndtv.com/opinions/indian-food-tours-thegrowing-trend-of-2014-695389 Image courtesy https://c3.staticflickr.com/3/2887/9120743282_7a95d1a2ef_b.jpg) Graduation project 2015 | National Institute of Design
From the snow speckled peaks that crown the country to the lazy backwaters down south, from the earthiness of the east to the spunk of the west, India offers mind striking backdrops for foreign tourist. With such variant scenic beauty, India also has a lot to offer in terms of food and food experiences. Indian food tourism is the growing latest trend according to 2014 Global trend reports. With the diverse geographical contexts, tourism industry of India is blossoming year after year, so is the Indian food tourism. The tourists visiting India are now looking to marry two of the most exciting things about India, Travel and food. Various culinary journeys are being organized that leave the travelers with fond memories of the place cuisine. Foreigners are now interested in trying out various food tours, that include food adventures like eating in the most popular restaurants, exploring fresh food markets, trying out local ingredients, travelling with chef and even cooking classes. Today tourists want to experience and live the culture of the city instead of being mere sight seeing visitors. It’s just not the tourists but also the locals who are also engaging in such food experiences. People are finding it important to explore the different regional food scenarios of the state that one lives in. As formal food enterprises of India are buckling up to meet the demands of foreign public, with adequate operating and food environment, the informal industries are lacking behind in utilizing this opportunity, due to poor infrastructure and investments. 59
STREET FOODS AND CONSUMERS
STREET FOODS AND CONTEXT
In India Street foods are available at various economic strata. Availability and accessibility rather than individual customer income or national polices seem to determine the street food consumption pattern. The purchase of street foods is not confined to poor households nor is street food consumption higher in low income classes. For working class urban population, street foods are the easiest available services to meet their quick food demands. For many working class as well as students their first meal of the day is from street food vendor. For the lower income class street foods serve as essential snacks and meals of their day. Studies show that many low income families would be worse off if there were no street food vendors to serve fast, inexpensive foods.
Context here refers to availability of street foods in varying zones. For understanding the Indian street food market various vending locations of street food were visited and studied. Locations were based in Gurgoan, Delhi, Agra. The images here represent different operating context of street food market. Non street food vending sites, but with similar food and scenario patterns, like Dilli haat and Kingdom of dreams were also visited, to understand cultural ambience of traditional foods and consumers of different economic strata.
STREET FOODS AND COST Cost of street food depends on the context of operating. Majority of the vendors can often provide items at lower prices than other retailers since they have lower rent and capital equipment expenses. Because ingredients are bought in large quantities and at the cheapest markets, the cost of a single serving is quite competitive with home cooking and often less expensive because vendors cater for numerous consumers. But again this not a stable commonality amongst all street food vendors, there are places where street foods cost more than retail service food centers. 60
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Chandni chowk Alongside shopping, Chandni chowk is also hub to famous traditional street food joints and vending, catering the needs of hungry shoppers and culinary enthusiasts. It is a mix of commercial streets food restaurants, also with small scale food joints and street food vendors. The area is even more so than the rest of the city, is very congested.
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Huda city metro station, is amongst the perfect vending sites. Huda is a public area, commuting center, office zones drawing street vending business to have their setups at its vicinities. Numerous street food vendors setup their businesses, mainly in the evenings, targeting working class.
Nehru place, much of a community market, offering various daily commodities, especially electronics, offers variety of Indian street foods, available at permanent as well as mobile vendor setups.
Belan Gunj market, can be considered as a natural street food market, famous for Uttar Pradesh and Delhi street food specialities, is a food destination mark amongst localities and tourists.
Dilli haat, Kingdom of dreams different contexts of food operating systems were also studied to get an understanding, of the customer classes and business model. These two varying business context have been briefly explained in the following pages. Mridula Dasari | Product design | B.Des
HUDA CITY - METRO STATION
CHANDNI CHOWK
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NEHRU PLACE
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bELAN GUNJ - AGRA
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DILLI HAAT
CONTEXT Community business - contemporary village model
SETUP Permanent food courts, with allotted dinning space. Open roof plaza.
CUSTOMERS Tourists, Upper Middle class 62
Delhi haat or Dilli haat, has 3 locations in Delhi, with INA being the oldest and most popular one. Located in the commercial center of south Delhi, opposite INA market, which is one of the famous street markets in Delhi, draws lot of crowd. The location is also well accessible through metro and road transportation, providing convenience to public and all tourists. The food setups are permanent, unlike traditional weekly market or seasonal Exhibitions.
Business operating system – there is an application process for sellers and street food vendors to operate business in Dilli haat, authorized by development commission. There are about 66 stalls setups in INA Dilli haat and these are allotted according to which state the seller belongs to and which regional cuisine is the food setup offering.
INA Dilli Haat is open to Indian public as well as foreign tourists. Dilli Haat is famous cultural and traditional shopping destination point amongst foreigners. The reason being, it offers multi culture based goods, unlike other local street markets it is not crowed with people and animals, is a beautiful club of good shopping and food outlets. Mridula Dasari | Product design | B.Des
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KINGDOM OF DREAMS
CONTEXT Restaurant, recreational business model
SETUP Permanent food courts, with allotted dinning space. Open roof dinning spaces also present.
CUSTOMERS Tourists, mainly Elite user groups.
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Kingdom of Dreams is India’s first live entertainment theatre and leisure destination, is located in Sector 29, Gurgaon in NCR Delhi, near the Leisure Valley Park. Spread over 6 acres (24,000 m2) and built at a cost of over Rs. 2 billion, Kingdom of Dreams is run by the Great Indian Nautanki Company (GINC), a joint venture between Apra Group and Wizcraft. The destination consists of two theatres, Nautanki Mahal and the Showshaa Theatre, and a cultural cuisine area known as Culture Gully. It is a high end recreational spot which is blend of art culture and heritage, is popular for its live musical show’s and for its unique food outlets, which showcases Indian cuisine in a different platform.
Culture Gully in KOD is much like in Dilli haat, has a food zone which has a bunch of food outlets serving different foods from around the nation. This gully is around 10,000 square feet; air conditioned under a spectacular artificial sky roof, holds stalls which offers exotic foods of Delhi, Hyderabad, Mumbai, Rajasthan, Kerala, and Tamil-Nadu and also has some accessories and souvenir shops in it. These theme restaurants and live kitchens from 14 states of India, are represented in their respective traditional architecture and decor styles. The environment of this gully showcases Indian foods at traditional thematic scenarios, setting example of possibilities of creating unique food experiences through space and environment design. Mridula Dasari | Product design | B.Des
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HOW IS STREET FOOD PREPARED Street foods are prepared in almost every way known to human beings. Cooking modes include frying, baking, steaming, grilling, roasting to cold foods which require freezing for preparation. Street foods are generally precooked at home environments, by mainly the family members of the vendor and this food is taken to the site of vending where secondary preparation, which mainly involves heating amongst hot served foods and for cold served foods, the liquid food is generally frozen at the site. Preparation at the site of location depends on the type of vending setup, the availability of space and the feasibility of handling fuel resources.
Fuel resources Heating resources depend on locally available materials legally and illegally regulated. Field study shows major use of LPG and propane gas by cart holders, who are serving fried based foods and use of charcoal is found amongst corn sellers and peanut sellers. The earlier use of kerosene have been mainly replaced with LPG especially in metropolitan cities. Source studies states that food operators using Indian fuel ‘Gobar’, made from cow dung is now only seen in semirural areas and villages.
Cold food based operations Freezing based foods mainly depend on rudimentary cold storage system, the ice box method, in which ice put into insulated boxes, which is mainly made of strong Thermocol a type foam plastic. Vendors generally depend on ice suppliers, who deliver ice blocks to the vending site on weekly to monthly payment bases. This method can be a be a ground to harmful bacteria, as once the ice starts melting; the cold water ground become an easy target for parasite and bacterial growth. Almost all frozen based street foods like Kulfis, Ice popsicles, Faloodas are prepared using ice box method.
LPG - cooking fuel | Kerosene lamps
Electricity is also used in street food vending. The use of electricity for food preparation purposes is very less amongst Indian street food vendors. Mostly it used to run machinery for permanent confections outlets like Popcorn, cotton candy spinners, ice based mixers, shavers and by mobile cart vendors. The use of electricity by these hawkers is mainly for lighting purposes.
Ice box storage
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Mridula Dasari | Product design | B.Des
UTENSILS Street food vendors cooking equipment’s include grills, Tawa, Karahis, or sometimes little more than a burner and a kettle to make tea. Large flat or concave iron pans called Tawas are used for shallow frying bread and vegetables. Woks are used for deep frying wrapped street foods like samosas and kachoris. Frying pans shallower than woks called Karahis,are used for deep frying, sautéing and light frying like potatoes and bread frying.
Tawa - Pav bhajji preparation Kadai - portraying various Indian dishes
Flat griddles – these are mainly seen in dosa vending joints in India. These are flat based, helps to spread the batter evenly.
Graduation project 2015 | National Institute of Design
India street food map Glimpse of the varieties of street foods available nationally. Only for visual understanding. 68
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CATEGORIES OF STREET FOODS IN INDIA Street foods appear in many forms, but can be put into several general categories. Governments often arrange them in a way, such that creating regulations can be easier, better made and understood. Single ingredient Food Single ingredient foods are the simplest kinds of street foods, which carry very little preparation process. They are one product, unadorned or processed. Such as roasted/ grilled corn on the cob, roasted peanuts which are most commonly available and eaten single ingredient foods in India.
Grilled corn cob (Hindi - Bhutta) Combined ingredients or compound foods -
Sev puri
Compound foods are the most common of the street food varieties. Every Indian state has minimum two or three such foods to offer. They are composed of one or more ingredients made of different textures and flavors in a single dish. There are several general kinds of these foods. The best example is Delhi Chaat which demonstrates beautiful blend of different ingredients and amongst sweets Falooda is a best example.
(Information source - Kraig, Bruce, Street food around the world, An encyclopedia of food and culture, ABC - CLIO, LLC, 2013) Graduation project 2015 | National Institute of Design
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Stuffed Stuffed foods are ingredients that are processed in some way, usually chopped, mixed with seasonings, forced into an outer covering and then completely encased. A great many Indian street foods fit this category. For example Lithi chokha - Lucknow famous, samosas where are seen throughout the nations street food outlets, Momos which are commonly found in north eastern part of India.
Samosas
Pav bhaji
Wrapped or cased Likely the most widely consumed complex foods are wrapped. Here shells of various breads are either folded or provided along a side filling. This technique allows flexibility in adding condiments to the food. In India the warps are mainly wheat flour based. Kulcha, Pav bhaji, Vada pav in the northern India, Masala bhajji, and Masala dosa in southern India are examples of this food technique.
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Stews and soups These street foods are mainly found in north eastern parts of Indian, and have emerged from the culinary influence of neighboring eastern countries. These foods are cooked in water, and the dish is also watery, unlike many Indian streets foods which are generally dry or semi liquid in nature. These stews are often made using meats or vegetables. Example: Thukpa, Sikkim famous. Some of these stuffing’s are also wrapped and steamed. Example: Momos.
Thupka Chach Beverages Although beverages are not exactly street food, but are available in the markets and street food zones as people need something to drink with their food. So individual food stands serving freshly made, traditional home drinks like Lassi’s, Chach are seen outdoors. Other hot beverages serving stands like tea are ubiquitous, often with little more than a single vendor with a small grill, a kettle, a teapot and cups.
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VENDING MEANS - INDIA Street food operations are carried mainly in two different vending styles in India, fixed sites and mobile vending
Fixed sites: Many vendors have their stalls fixed in locations, on rent basis, and these locations are often found on busy streets where there is always scope for customer traffic. Busy markets and natural food markets are some of the best examples for such vending grounds.
Mobile vending: For mobile based food vending, trays, baskets, portable stands and pushcarts are predominantly used in India, by the street food vendors. The type of vending means or mode depends on the type of food and the scale of business the vendor is opting for. Mobile setups are mostly commonly found on busy roads, public spaces as they don’t need to be a fixed at a spot, and can change the vending location easily.
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eg: fixed site stall
Mridula Dasari | Product design | B.Des
Carry baskets
Portable stands
Push carts
Basket model is an earliest method used for food vending and they are still popular amongst many street food hawkers. Hawkers aiming to sell smaller street food variants and single ingredient food opt for this portable means. The basket used to carry the food is carried along with the body, supported between the shoulders with a strap or long folded cloth. It is the most portable and minimal method which offers flexibility of walking and vending together.
They are also portable like the basket models and are carried around the shoulder, but only while moving from place to place. The portable stand comes in two parts, incorporating the basket with a wooden stick stand which is light to carry. Unlike the shoulder baskets, which are clung throughout the vending hours, these give freedom to the shoulders, by placing the basket on the stand while vending. The two parts of this model are carried separately, with the basket or tray on the head and the stand hung on the shoulder with a strap.
Street food vendors opting for large customer count and are offering more than two dishes, usually prefer push carts, made from either wood or metal, with varying shelf styles. These carts also support fuel based equipment’s, due to wider workstation area. Push carts are the most predominant variety of vending means used in India and are a common sight. The simple structure with open workspace makes these carts flexible to adapt to various food methods and incorporate furniture changes. These carts are based on 4 rickshaw wheels, for commuting on roads. Stainless steel or aluminum based carts are mainly seen in metropolitan cities.
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GLOBAL MOBILE STREET FOOD MARKET 4
Varanasi - India
Boston - USA
Belgium
Berlin
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Cairo - Egypt
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Newyork - USA
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Vietnam
Graduation project 2015 | National Institute of Design
Mazaltan - Mexico
Boston - USA
Surat - Gujrat
Taiwan
Cairo - Egypt
Varanasi - India
Portland
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OBSERVATIONS - VENDING ZONES Environmental surrounding of the street food vendors Street food hawkers mainly operate on busy road sides, especially traffic prone areas. These stalls are setup on such locations in order to grasp more customers, but due to insufficient and inefficient covering over the foods to be vended, majority of it ends up getting exposed to dirt and pollution, from the environment.
Personal hygiene of the vendors Personal hygiene of the vendors was also observed, during field visit to street food vending sites. Amongst the street food vendors encountered, majority of them did not use gloves while handing foods, and operated with their bare hands. Only a single vendor studied had his hair covered during food practices and the possibility of finding aprons was nil. All the vendors handled money while serving food and only few of them had worn jewelry.
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Water based operations Water was ferried from homes of the street food vendors because no water supply source was available at their areas of vending locations. Vendors carried water to their business premises in containers of 10 to 20 litre capacities (on average), depending on their activity requirements and customer provision choices. Some of the vendors had well sufficient water storage, providing hand rinsing facility to customers. In majority of the cases observed water was not sufficient enough for handling dish washing and food preparations. In some places utensils were washed in buckets filled with water, were rinsing was done only once and the same water was used repeatedly before it was replaced. Vegetables which are common raw materials amongst all Indian street foods, are used directly without cleaning with water first to prepare the food dishes; as they did not have sufficient water supplies. Vendors selling fresh foods like fruit chaats, salads, the fruits used are addressed similarly.
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Storage of prepared street foods before selling Results also showed that vendors, after preparing their foods, kept and served them at ambient temperatures. Food was not heated at high temperatures before serving, which was mainly observed in hand carry setup models, which did not have fuel resources. Foods to be eaten raw like fruit salads were not kept under cold temperatures; instead, fruit salad was kept in plastic bowls and it was sold from there.
Methods for packaging Most of the vendors who offered food packing for their customers used polythene bags for liquid based chutneys and for the dry foods either an initial layer of newspaper was used to pack or direct polythene bags were used. When packing these foods, they blew air into the polythene bags to open them so that they could put the food in the polythene bags. Clearly germs, some fairly harmful can be passed on to the consumer through this process.
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Personal hygiene of the vendors Personal hygiene of the vendors was also observed. Majority of Indian street food vendors did not use gloves, handling foods with their bare hands and possibility of finding aprons was nil. Amongst the vendors studied only a single one had his hair covered. All the vendors handled money while serving food and only few of them had worn jewelry.
Storage of leftovers When asked the vendors, regarding leftover foods, the liquid based food which easily tends to get spoiled is dumped in a nearby disposal area. The bread based foods and the fried foods were either kept in plastic containers or in polythene bags, cupboards for next day early sales. None of the street vendors mentioned the use of refrigerators for storing. The leftover food is either carried to residential sites, is stored in ambient temperatures; due to lack of storage provisions at home. This is quite risky because food safety from contamination by pathogenic organisms was not assured.
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Workstation It was observed that the preparation surfaces used by the vendors had remains of foods that was earlier prepared and was not cleaned. More than one food types were prepared at the same uncleaned surfaces, which could promote cross contamination. The oil which is the basic necessity in almost all food operations, like frying breads, vada’s, samosas, jalebis, etc., was found to be re-used more than once, in many street food setups studied. In some places even when the color of the oil turned dark due to reusing and was carrying pre fried sediments, the vendors did not replace it with fresh oil.
Food operations Street food vending is mainly male operated. The women of the vendor families generally taking care of the food preparations at home. There was significant relationship between the gender and how utensils were kept. The carts with female partnership in operating were found to be more organized, well covered and indicating that women are generally more careful in covering their utensils than men.
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Security The vending carts are either taken back to home, or left at the site of vending, by the vendor. This depends on the operating zone rules. Cart taken to residential areas are generally parked at vicinities, on roadsides. For security purpose cart with equipment and resources are wrapped in flex sheets and tie down with a rope.
Furniture Cooked foods were kept in different ways, according to different setup styles before they were sold. In the basket and portable stand models, sellers exposed foods openly at their setups, while cart owing vendors, with display furniture provided, kept their food in the cupboards, providing better food protection. The material used for the construction of the stalls are not able to protect the food from dust, given that all the stalls were setup on the roadsides, which were dusty and carried pollution air. Dust carries many microbes that may be pathogenic if left to settle on prepared foods.
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GOVT AUTHORITIES AND THEIR FUNCTIONS
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PETTY FOOD BUSINESS
FUNCTIONS
STATE GOVERNMENT ULBs
Licensing and Registration
Municipal Corporation
Municipality
Notified Area Council Town vending committee
Food safety Commissioner
Urban Planning Public Health Sanitation Regulation of land use Provision of urban amenities
State Registering or licensing Authority
Gazette officer
Food safety officer
FORMAL FOOD BUSINESSES
FOOD BUSINESSES OPERATORS
GOVT BODIES
CENTRALGOVERNMENT FSSAI
FSSAI Regional officer
Central licensing Authority
Food inspection License and Registration
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LICENSE AND REGISTRATION PROCESS REGISTRATION OF STREET VENDORS Bill No. 104 of 2012
Application for registration
Vending fees
Every person who has completed the age of fourteen years, or as the case may be, the age prescribed by the appropriate Government and intends to do street vending, may make an application to the Town Vending Committee for registration as a street vendor.
Every street vendor who has been issued certificate of vending shall pay vending fees as may be specified in the application scheme
Certificate of vending If the officer authorised by the Town Vending Committee, is satisfied of the application made by the individual under given sections of the provision Act and the rules or schemes made thereunder, he shall issue a certificate of registration to the application with a serial number assigned to it. No individual has the rights to carry on or commence the business of street vending unless he holds a certificate of vending issued the government provided Act. The certificate of vending is issued under any of the following categories, namely: (a) a stationary vendor; or (b) a mobile vendor; or (c) any other category as may be prescribed. The certificate of vending issued specifies the vending zone where the street vendor shall carry on his vending activities, the time limit for carrying on such vending activities and the conditions and restrictions subject to which he shall carry on such vending activities. Graduation project 2015 | National Institute of Design
Criteria for issuing certificate of vending The criteria to be followed by the Town Vending Committee for issuing certificate of vending to a street vendor shall be as specified in the scheme, which may, apart from other things, provide for preference to the Scheduled Castes, the Scheduled Tribes, Other Backward Classes, women, persons with disabilities, minorities or such other categories as may be prescribed.
(Information source -http://www.indiacode.nic.in/acts2014/7%20of%202014.pdf ) 83
ACTS AND POLICIES - Street food vending There are numerous acts and policies created for street hawkers and street food vendors of India, by the government. The implementation of these policies vary with different states. Few of the important ones have been studied and presented here.
Abbreviations FSSAI - Food Safety and Standards Authority of India. FBO’s - food business operators NASVI - National Association of Street Vendors in India
Food Safety and Standards Act 2006
FSSAI - 2010 regulation
FSSA, 2006 is an Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India. The Act was needed to bring out a single statutory body for food laws, standards setting and enforcement so that there is no confusion in the minds of consumers, traders, manufacturers and investors which was due to multiplicity of food laws.
The act states that it is mandatory for all Food Business Operators in the country to be registered or licensed in accordance with the procedures laid down in the regulation.
Objectives of FSSAI To Lay down science based standards for articles of food and to regulate the food business activities in order to ensure availability of safe and wholesome food for human consumption. FSSAI regulates the following stages in food business operations. • Manufacture • Storage • Distribution • Sale and import • Other food practices
It also states that Licensing or Registration of FBOs shall be an important activity under FSSAI; this not only envisages integrating the individual licensing activities of various divisions of FSSAI under a single Licensing System, i.e., at Central or State Level, but also requires Registration of all Food Business Operators using Local Administration Bodies, when their activity does not require a License. All of these are covered under the Food Safety & Standards Regulation, 2010 under deliberation. Implementation Registration polices have been proposed numerous number of times. But the level of impact and implementation of this policy is really low. Food associates and consumers link this problem to poor handling by the municipal corporations. Studies shows that the vendors are not interested in spending time and money in getting registered. As the level of inspection from the government is poor, vendors don’t find it a need to be licensed.
(Information source - http://www.fssai.gov.in/Portals/0/Pdf/Food%20 safety%20and%20Standards%20%28Licensing%20and%20Registration%20 of%20Food%20businesses%29%20regulation,%202011.pdf ) 84
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Food Safety Act, 2011 (FSSAI) According to the Act, vendors earning below Rs.12 lakh per annum have to register themselves (street food vendors will fall in this category) under the Food Safety Act, 2011, and those earning above Rs.12 lakh (big dhabas, restaurants, etc) have to obtain a licence to carry on business, failing which the vendors shall not be authorised to carry on business on the streets of Delhi.
Implementation To assist vendors in the registration process, the department conducted a training session for about 250 members, in which members of NASVI also attended. However, the process of registration takes a minimum of 3-4 working days and a vendor cannot afford to shut business and make trips to banks and government offices. Even when the deadline for registration of street food vendors in the Capital as per the Food Safety Act, 2011, was postponed to August 4, 2014, not many have managed to get a registration number as it can only be done online. Shashank Pandey, Coordinator- Street Food Programme (NASVI), said he has processed about 300 applications on behalf of vendors in Sarojini Nagar Market alone but only 2-3 have received registration numbers so far. “Their issues start with something as simple as an ID proof to banks refusing to accept their challans for no reason. Most of them being migrants cannot produce a proof of residence in Delhi,� he said. In some cases, they sleep in the market place which makes their place of residence and place of business the same which cannot be accepted during registration. Graduation project 2015 | National Institute of Design
Those connected with the matter, however, feel that this new deadline is ambitious because many vendors are unaware of the rule itself, let alone how the procedure works. In spite of missing registration deadlines earlier, the Food Safety Department has failed to address practical constraints and make the process less cumbersome for street food vendors.
(Information Source - http://www.fssai.gov.in/portals/0/pdf/fss_rules_2011_ english_06-05-2011.pdf ) 85
Scheme of Up gradation of Quality of Street Food Government of India 2010 In 2010, the government of India came out with a ‘Scheme of Up gradation of Quality of Street Food’ to ensure economic sustainability and betterment of the livelihood of street food vendors. The scheme had two components, one being developing Safe Food Towns and the other being creating Food Streets.
Safe food towns - Proposal content
Food streets - Proposal content
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•
•
•
• •
•
Provide training to the street food vendors to enable them to voluntarily adopt the hygienic practices to improve the quality of food served. Assist them in getting registered and provide them with identity cards, possession of authorized vending spaces in the vending zones from the municipal authorities. Health checks to ascertain the status of health of the vendors/ their families and follow up immunization programme. Insurance; health cover for the vendor and a maximum of 4 members in her/his family, life insurance cover for accidental death/ dismemberment/ partial disability and insurance cover for the processing and vending equipment/cart/kiosk avoiding overlap and duplication of other public funded schemes. Grant of 25% towards the cost of a scientifically designed safe & hygienic food cart/kiosk or Facilitating micro-finance to the selected vendors for the rest of the amount for cart/kiosk and working capital. Promote the concept of ‘Clean and Tasty’ street food through awards for the best vendors, municipalities.
• • • •
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Upgrading of facade of existing food stalls, Electrification and installation of modern electrical equipment/ fittings, Upgrading/Installation of Water supply and drainage system, Waste management system, Public utilities, Environmental beautification in the form of fountains, lighting arrangements, seating arrangements like benches, etc; and Any other intervention as required for achieving the stated objectives.
Implementation: Unfortunately, the scheme proved to be a non-starter as the Ministry of Finance and the Planning Commission did not support the scheme.
(Information source - http://www.cseindia.org/userfiles/NASVI_ presentation_final.pdf ) 86
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Street Vendors (Protection of Livelihood and Regulation of Street Vending) Bill, 2012, 2014. “To protect the rights of urban street vendors and to regulate street vending activities and for matters connected therewith or incidental thereto.”
Objectives • • • • • •
• • • • • •
Compulsory registration of every person intending to carry out street vending activities Issue of a certificate of vending and identity cards to street vendors Provide certain rights of street vendors Allot certain duties of the street vendors Constitution of Town Vending Committee in each local authority with minimum forty per cent. Representation of street vendors, out of which one-third shall be women vendors and reasonable representation of the Scheduled Castes, the Scheduled Tribes, Other Backward Classes, minorities and persons with disabilities; Making of a plan for street vending once in every five years; Framing of a scheme relating to street vending by the appropriate Government; Redressal of grievances and resolution of disputes of street vendors; Motional measures for making available credit, insurance and other welfare Schemes of social security for the street vendor
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(Information source - http://nasvinet.org/newsite/uploads/Street%20 vendors%20%28Protection%20of%20Livelihood%20and%20 Regulation%20of%20Street%20Vending%29%20Bill,%202012.pdf Image courtesy https://upload.wikimedia.org/wikipedia/commons/3/3d/Street_ Vendors_Act_2014_registration_display_in_Kolkata.jpg) 87
NASVI NASVI (National association of street vendors of India) is a national federation of street vendor organizations. It is a coalition of Trade Unions, Community Based Organizations (CBOs), Non Government Organizations (NGOs) and professionals. It is an organization working for the protection of the livelihood rights of thousands of street vendors across the country. Beginning as a Network in 1998, NASVI was registered in 2003 under the Societies registration Act of 1860. The main objective behind establishing NASVI was to bring together the street vendor organizations in India so as to collectively struggle for macro-level changes which had become imminent to support the livelihood of around 10 million vendors which stand severely threatened due to outdated laws and changing policies, practices and attitudes of the powers that be. The membership of NASVI is open to Trade Unions (TUs), Community Based Organizations (CBOs), Non Government Organizations (NGOs) and professionals like Lawyers, Teachers, Doctors, Social activists who have been working for the empowerment and development of the street vendors. With the intensified efforts of NASVI the historic legislation Street Vendors (Protection of Livelihood and Regulation of Street Vending) Act, 2014 was enacted by the Parliament of India in 2014. Now the objective of NASVI has shifted from agitation to implementation mode and NASVI is extensively working for securing the effective implantation of the central Act for street vendors thereby changing the lives of thousands of street vendors of the country. (Information source - http://nasvinet.org/newsite/about-nasvi/) 88
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WORK
Street food advocacy campaign The 2013 street food advocacy campaign called for street food representatives, food, health and nutrition experts and social entrepreneurs, asserting at a national consultation organized by the National Association of Street Vendors of India (NASVI) in Delhi, that the country needs to tap the huge potentials of street food vending sector for employment generation, food and health security and growth of tourism. The street food advocates demanded of the government to formulate a national policy for preservation and professionalism of street food. They also called for creation of food streets and street food courts in cities and towns, hygiene and health trainings of street food vendors and support for entrepreneurship development of food vendors. The activists and experts urged the media institutions, particularly the journalists and the food critics to go beyond glamorizing and pitching for high end restaurants food and beverages and vouch for promoting the street food culture. The consultation was organized on the theme of “Professionalizing Street Food and Creating New Possibilities”.
(Information source - http://nasvinet.org Image courtesy - http://2.bp.blogspot.com/-7q1hQxQ-kYk/VJ52ayo1lrIAAAA AAAAGJQ/3CSfmGIfA5E/s1600/DMRC1.jpg) Graduation project 2015 | National Institute of Design
World street food conference The social-economic dynamics of street food vending and the attitudes and responses of the national and provincial governments in India towards promoting the street food vending in cities and towns was one of key topics discussed during the World Street Food Dialogue in Singapore, 2015. More than 200 street food experts, street food entrepreneurs, food and tourism & entertainment promoters as well as street food masters of several countries including the National Association of Street Vendors of India (NASVI) national coordinator Arbind Singh addressed the dialogue. The dialogue was addressed among others by renowned chef, author and TV host of the USA Anthony Bourdain, Singapore’s food ambassador KF Seetoh, editor in chief of critically acclaimed American food magazine James Osland, managing editor of the China Daily Pauline Low, the Chinese TV host Johnny Chan, and street food entrepreneur of Denmark Claus Meyer. The speakers shared and discussed on the ways to preserve, professionalize and create new opportunities for street food vendors across countries. Addressing the dialogue on the theme of ‘India’s Quest to Legitimize Five Million Street Food Vendors, Future Potentials & Vision’, NASVI chief Arbind Singh said, “ India has tremendous potential in street food vending and the advocacy efforts are on to influence Indian government to tap the potentials”. He talked about the policy and legislative developments taking place in India in favour of street vendors.
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Bharat Parva To recognize and explore the diversity of Indian food culture, Ministry of Tourism, GOI has invited National Association of Street Vendors of India to put up 30 stalls of Street Food to celebrate Bharat Parva and also to create a huge culinary platter where people can try out all kinds of different dishes. With all the different vendors there is an ample opportunity for everybody to try cuisines from all over the India. NASVI National Coordinator Mr. Arbind Singh said it will be an occasion to reassert that the grassroots street food entrepreneurs play a wonderful role in poverty reduction, employment generation and enterprise building, and they make cities charming for all.
Street food vendors get trained in Ludhiana The national association of street vendors of India in collaboration with the ministry of tourism, has organized a six day training programme at the Ludhiana Circuit House starting from the 27th of April 2015 – May 2nd 2015, this programme ideally comprises of developmental programs such as orientation, testing and certification of cooks for the food vendors in the city. This programme is particularly held under the ‘Swacch Bharat Swacch Pakwan ‘campaign and is aimed at providing great impetus to the street vendors spread out throughout the city. As of today 2 similar such programmes have been initiated and conducted in Ludhiana, with a participant rate of about 35- 40 vendors. Such programmes bring to light essential changes that need to be brought about in the overall concept of food – vending. Their training essentially comprises of programmes such as training on personal hygiene, food safety, cleanliness and food preservation.
(Information Source & Image courtesy: http://nasvinet.org/newsite/streetfood-to-spice-up-bharat-parva-at-garden-of-five-senses/) 90
Commenting on the programme Mr. Tiger Singh, president of Ludhiana Rehri Fadi Federation, said certificates will be distributed at the end of the course. Mridula Dasari | Product design | B.Des
NASVI Street food festivals NASVI has been organizing street food festivals yearly, since the year 2008. 2012 street food festival was one of the most impactive event from which the following year festivals gained momentum and publicity. The festival brought government and business entrepreneurs, to see new scope in street food vending. “Asian street food is best street food in the world and our aim is to bring street food under tourism and let know tomorrow that India has the best street food in the world� said Pravez Dewan - Secretary of Ministry of Tourism, who inaugurated the event. Street Food Festival of 2014 was the sixth edition, what began as an internal event of NASVI where street food vendors served different recipes to delegates in the Annual General Meetings has metamorphosed into a mega event where hundreds of street food vendors put stalls serving delicacies from all over the country attracting thousands of customers including customers who have hitherto been skeptical of the street food. The whole event has given unprecedented publicity to the issues of harassment and security of livelihood of street vendors making Policy Makers and administrators think of urgent interventions.
Up coming event - 2015 Street food festival For the upcoming street food festival, NASVI is now looking into entrepreneurship, sponsorship for the development off street food vending business. With 80,000 plus festival visitors planned over 3 days of the festival, in the heart of the city – Jawaharlal Nehru Stadium New Delhi, this event is presenting opportunities like business profile development, huge marketing & branding. Venue Partners, Event Partners, Travel Partners,Technology Partners,Media Sponsors, Channel Sponsors are looked at. Throughout involving celebrity chefs, musical performances, contests, kids activities to an audience NASVI is trying to increase the quality of consumer experience.
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BUSINESS JOURNEY MAPPING
1. Purchasing of cart form local cart marker
2. Purchasing of resources for daily food vending operations
3. Source people for food preparations & make suitable cooking arrangements
4. Leave for target vending locations, with day’s material sources loaded in the cart
5. Operate during business hours
6. Wrap the equipment, take care of left over food and halt the cart at the end of the day’s bussiness
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Info graphic version of the business journey map and a method of tracing benefits and issues in the system of mobile street food vending
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SYSTEMS OVERVIEW Understanding that the street food system of India is vast and diverse area to explore with multiple elements involved at all stages, I decided to put down the important information and learnings so far in simple formal. This system cart is the representation of the core elements of the research data, collected through online and Field research, on the system of street food Industry in India. The map here is used for later analyzing and seeking the issues, benefits and opportunities for design intervention, which is represented in the following page .
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FOLDED SYSTEMS MAP HERE
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IMPORTANCE OF STREET FOOD VENDING The street food industry has an important role in the cities and towns of many developing countries in meeting the food demands of the urban dwellers. It feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible.
Use of local resources
Inexpensive
The ingredients purchased buy the vendors are fresh and locally grown, which increases the nutritional value of the food prepared.
As urbanization is increasing demand for relatively inexpensive, ready to eat foods has increased, for which street food is a great meal offering service.
Employment opportunities
Quick and Accessible service
The street food business is very successful in providing employment to those who have difficulty in finding jobs due to economical, social issues or individual characteristics.
The preparation time involved in street food is quite low and also the set ups are small with lesser queuing systems, causing less time to avail the food.
Adequate earnings for vendors
Independency
Street food vending business is generally very small in size of operation, requires relatively simple skills, basic facilities and small amounts of capital, yet they can generate adequate amount of income to the vendors.
The vendor has a flexibility of operating on his own timings, unlike employed businesses.
Palatable & Cultural diversity of food The street food carts provide a variety of dishes, varying from region to region which are palatable according to the consumers needs.
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PROBLEMS IN STREET FOOD VENDING Despite the importance of street food and street food vending the fact that street food vending system involves many problems in India, cannot be ignored. The problems in mobile Indian street food vending can be broadly classified into three major groups. Vendor based issues are mainly related to poor sanitation practices, which on macro level connect with political issues. There are numerous backlogs at social and political level of this system. These three major issues which mainly effect street food vending are explained in short chapters. Looking in-depth of existing issues helped me in figuring out opportunities for design intervention.
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SANITARY ISSUES - Food practices
Ignorant | Lack of awareness
Food is susceptible to contamination at all stages of the food chain. The factors causing food contamination at street food vending sites include area of sourcing, preparation and handling methods; inadequate storage facilities to preserve the raw foods brought, improper storage facilities while vending food, exposure to files and rodents; garbage disposal facilities.
Large percent of Street food hawkers are uneducated, due to which they are ignorant of safe food practices. Apart from education which plays the major role in their poor food handling methods and hygiene, they are uninformed about the important of food safety measures.
The health risks with food contamination mainly results in stomach upsets and at serious level cases of food poisoning have been found.
Personal hygiene The vendors also lack adequate personal hygiene, uncovered hands and hair, while handling foods. Apart for lack of awareness they are not trained regarding correct food handling practices.
Storage Facilities The raw materials are purchased from local markets which offer cheap prices; the materials are brought in bulk usually for way lesser prices. This creates a problem of storage and food wastage. Many of the hawker households are undeveloped in terms of proper food storage facilities, because of which the food material purchased is left open, at room temperatures. This causes very fast decay with bacterial buildup, drawing more flies and pests, as the foods are not covered. Most of the street food vendors operate in the evenings to this reason and also because evenings are office ending timings, attracting more customers to snack on. In tropical countries like India with high ambient temperatures and humidity, the problems get intensified, especially if the ingredients or dishes are kept at room 98
temperature for a longer period of time, which turns the food exposed into an excellent culture broth in which bacteria thrives. One of the best solutions for this problem is reheating of the precooked foods to at least 71째C (160째F) which can help to eliminate the bacteria formed. Many Indian street food vendors follow this procedure of preheating cooked foods before serving to the customers, but yet some of vendors miss out on this preventive measure, which also depends on the availably of heating resources.
Quality and quantity of water One of the most critical problems for the vendors is the supply of acceptable quality and quantities of water for drinking, cleaning, food preparations and other operations.
Garbage disposal The other problem sanitation problem which the street vendors create unhealthy garbage disposal in open areas and care free handling of garbage at the dump site, which not to makes the place look unpleasant, but also increases germ and pathogen build up at the dump site which leads to transmission of diseases in the surroundings.
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Consumer risk Consumers who are attracted by convenience and low prices may overlook the aspects of hygiene or sanitation, especially in some cases where these customers lack an understanding of proper food handling practices and the potential for food borne diseases. But with growing trends and awareness regarding healthy food intake, people are demanding the same from street foods.
Many tourists shy away from eating street foods, because of its association with various digestive disorders known variously as Montezuma’s revenge or Delhi belly or simply traveler’s diarrhea. These are caused by bacterial contamination especially Shingella sonnei and Escherichia coli, which effect the intestine system of the human body. Foods served hot, such as Pav bhaji, Dosas and so on are considered to be safe foods, while stocked foods like Samosas, other vegetable mix dishes and cold dishes like Falooda, cold Rabadi are mainly classified as “high health risk” foods from a microbiological perspective. Most meals which contain peanut sauce or coconut milk are also considered to pose high risks, if low quality and contaminated..
At system level when these problems are looked upon, it is due to lack regulations and inspections from food authorities and municipalities who are in charge of street food vendors; because of which the vendors operate haphazardly without any monitoring of with what and how they prepare.
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WATER PROBLEMS - MACRO TO MICRO
Apart from the water problems affected by poor hygiene conditions of the vendor and the context of operating, when looked at the large picture it is mainly due lack of insufficient water supplies and poor quality of water received in the first place from the government water supply units, for which the filtration needs are not met on the vendors behalf. In India drinking water supply and sanitation continue to be inadequate, despite long standing efforts, and the street vendors are the one of the targets to these problems.
Water quality challenge: The water used by the street food vendors for food preparations and other water based activities of the cart, is either from tap water supply or ground water.
Tap water – The water which is drawn from rivers and supplied by the government though tap connections is called Tap water. Tap water is pretreated water, where filtration occurs at government authorized purification sites. Water treated is then supplied by the local state authorities to households and consumer localities. The supply to cities that largely depend on surface water is threatened by pollution, increasing water scarcity and conflicts among users. Contamination of tap water mainly occurs due to unclean water supply lines, a result improper maintenance. Many a times these supply lines are prone to leakages, which are not attended by the authorities, due to which harmful bacteria contamination, mainly from nearby sewage canals enter the water pipelines, polluting the entire stream of water. The contamination levels can increase depending on the site of leakage exposure. High level of bacterial contamination and toxic chemicals in 100
tap water stream is seen in pipelines which are exposed to industrial wastes and agricultural water channels, treated with pesticides. Therefore the tap water needs to be filtered before consumption. This step is generally missed out by the Street food vendors. Use of direct tap water leads to lot of health issues and affects the street food business.
Groundwater - as the name suggests is the absorbed rain water present beneath the earth surface layer which is pulled up with means of bore wells. Groundwater is often cheaper, more convenient and less vulnerable to pollution than surface water. Therefore, it is commonly used for public water supplies. The quality of ground water depends on the quality and environment of the stone from which it is drawn out. Groundwater is not suitable for drinking, if not purified as it is hard water with numerable salt compositions. Groundwater which is polluted is less visible, but more difficult to clean up, than pollution in rivers and lakes. Groundwater pollution most often results from improper disposal of wastes on land.
Major sources of ground water pollutants include industrial and household chemicals and garbage landfills, excessive fertilizers and pesticides used in agriculture. In some extreme industrial areas pollutants industrial waste lagoons, tailings and process wastewater from mines, oil field brine pits, leaking underground oil storage tanks and pipelines, sewage sludge and septic systems are major pollutants which affect the groundwater. Depleting ground water table and deteriorating ground water quality are threatening the sustain ability of both urban and rural water supply in many parts of India. Sourcing ground water can be easy if publicly available in the site, otherwise sourcing ground water on individual basis needs infrastructure, machinery. Purification of ground water is only possible through power operated water purifiers, which makes the cost consumption higher than tap water.
(Information source - https://www.wikipedia.org/ http://edugreen.teri.res.in/explore/water/ground.htm) Mridula Dasari | Product design | B.Des
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Quality Demographics In 2008 India report, 88% of the population in India had access to an improved water source, but only 31% had access to improved sanitation. In rural areas, where 72% of India’s population lives, the respective shares are 84% for water and only 21% for sanitation. In urban areas, 96% had access to an improved water source and 54% to improved sanitation, showing signs of development. Access has improved substantially since 1990 when it was estimated to stand at 72% for water and 18% for sanitation. Water continuity challenge With deplorable water quality, Indians also face the challenge of accessibility and the continuity of water. These problems are common in almost all states of India. There has been development with the quality and accessibility of water for the public, since early 2000 with number of innovative measures to improve water supply and sanitation. These development changes are still in progress, which is slow and delayed to achieve complete implementation throughout the country, due to the inefficiency of the government bodies. Even with the improvement in improved water source and sanitation, India falls behind in the continuity and accessibility of water supplies. In 2005 none of the 35 Indian cities with a population of more than one million had distributed water supply for more than a few hours per day, despite generally sufficient infrastructure. Owing to inadequate pressure people struggle to collect water even when it is available. In urban areas, those that do not receive water from the piped network often have to purchase expensive water of dubious quality from private water vendors. 102
Water managementThere has been a distinct lack of attention to water legislation, water conservation, efficiency in water use, water recycling, and infrastructure. Since independence India’s primary goals has been mainly economic growth and food security, completely disregarding the water conservation. With proper water management practices India’s water scarcity and poor water quality crisis could have been largely solved. The attitudes to water conservation are changing in India, at management level as well as at individual level. At management level there has been a growing desire for decentralized management developing, which would allow local municipalities to control water as best needed for their particular region. Individuals today are more aware about the problems and important of water conservation.
Outline - In India larger problems pertaining to water continuity and improved quality water accessibility prevailing at the system level, there is no doubt why we see poor water consumption behavior amongst vendors. In order to solve the water problems of the vendor, the solutions what ever may they be should have a systems approach rather than mere product solutions.
(Information source http://www.arlingtoninstitute.org/wbp/global-water-crisis/606) Mridula Dasari | Product design | B.Des
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POLITICAL ISSUES
Lack of correct information For the government and authorities to take any measurements for this industry, they lack correct consumer and vendor data. Capacity of municipal bodies ULB’s (Urban local bodies) are the government bodies responsible for street food vendors. The ratio of these municipal authorities supervising the street food business to vendor outlets is comparatively low.
the quality of food provided by the vendor, also lacks in hygiene and health. Security problem The poor parking system followed with outdated, inefficient security methods are the reasons for security issues. The land management authorities hold a far larger responsibility for such issues. The vendor who lives in a small clustered community cannot provide space for his cart, because of which he parks its somewhere near to his community leading to theft issues.
Discrimination In some places Police and municipal inspectors persistently harass the vendors by threatening them and confiscating their merchandise. The authorities treat street vendors as illegal entities, encroachers on public space, and a source of unsightly nuisance. Corruption Corruption is widely prevalent in the informal street food sector. In order to safe guard their livelihoods many vendors pay off bribes to the supervising authorities. Lack of regulated vending zones Street food vendors mainly operated in non regulated, unauthorized environments like footpaths and other public vicinities, due to poor Government management systems. Additional to the authorization problems, due to low sanitation prone public areas chosen as vending grounds,
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SOCIAL ISSUES
Part of informal sector The street food vendors are disadvantaged because there is usually no support from formal institutions to improve their businesses or protect them from external influences. The informal Street food industry deserves the attention of policy makers and business investors. Perception General lack of factual knowledge about the microbiological status or the precise epidemiological significance of many street vended foods, with fixed perception amongst many commoners, that street food is unhygienic, and a false misconception of fast food being healthy is leading to development of foreign fast food chains and discontinuance of traditional street foods.
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IDENTIFIED OPPORTUNITIES Efficient authorizing system ?
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The street food industry lacks rules and regulations for improving the safety of the food manufactured. This industry lacks fair inspections, licensing and realistic long term measures to safeguard the public. Prohibiting the street food trade or setting impossible requirements, drives the vendors to practise unsanitary measures secretly, lessening control even more.
Involving business investors ?
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The significance of street food industry has been ignored as it is a part of informal sector. Street food vendors have no marketing strategies in order to promote their business.
Part of tourism development ?
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Tourists mainly are attracted to trying the rich diversity of Indian Cuisine, but shy away from eating street foods from the street vendors, because of its association with various digestive disorders, due to low sanitation practices.
New operating platform / product ?
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The platforms in which the vendors operates, are very primitive in terms of functionality, without much of problem solving aspects to it.
New vending service system ?
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The street food vendors are unable to cope up with current generation needs, and are suppressed by foreign operated fast food enterprises.
A learning model ?
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Due to poor sanitation practices, street food vendors are losing out on majority of customers, especially higher end consumers. Lack of awareness amongst the street food vendors, is the major reason for unsafe food practices.
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POSSIBILITIES OF DESIGN INTERVENTIONS AT SYSTEM LEVEL 1.
Regulations can make street food safer. Fair licensing and inspections, combined with educational drives, are the best long-term measures to safeguard the public.
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Regulations for vendors should be realistic, attainable and properly enforced
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Safety controls measures would be more attractive and better implemented if vendors who exercised particular care were rewarded with incentives.
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Small credit funds could help vendors renew or improve their stalls.
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Including customers, Vendors insights, consumer organizations and vendors’ in association with government authorities, can provide impactful methods.
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Participation and advocacy by consumers can help to prevent food borne diseases.
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Methods to gather better consumer information, for the impactful Government measures, surveys and campaigns with incentives should be held. This can also help in spreading awareness about policies and schemes amongst vendors.
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New services and street food systems should be designed for the upliftment of street food industry, benefiting both the vendor and the customer and the other involved business enterprises.
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AT PRODUCT LEVEL 1.
The material used in a product not only helps in beautifying it but also carries functions. The current material used in building the cart is solely chosen for its low price value. The structure build of lumber wood seeks high maintenance. The workstation becomes sensitive to staining.
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Carts that can be build as self sustainable mobile structures.
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Work stations should be designed in way where carrying hygiene practices will be comfortable rather than a task.
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Better means of advertising, can help to promote street food vending. Clean sanitation practices, with minimal consumer provisions can be a method of promoting the business.
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PROJECT - FOOD MENU After doing a brief analysis about the basic essentials and commonalities of Indian street food, I have decided to develop a concise menu for the project, so that at the end of the project I can showcase a design solution, how it incorporates the cuisine and to find product level intervention possibilities. Being around Delhi which carries strong street food cultures and which has emerged has one of the major street food capitals of India and also being a convenient market research spot, for where I was placed, I decided to base my project menu on its street food cuisine. After receiving a green signal from my mentor at Whirlpool on the aforementioned thoughts I have proceeded further with research on Delhi street food cuisine.
Something savory ... The street food of Delhi incorporates various regional street food diversities, as it being the capital and a cosmopolitan city is a hub to various cultural and social communities of India. Delhi street food is mainly recognized for its famous chaat, which is consumed as a snack and for meals chole bhature and parathas are famous. The Delhi Chaat or commonly known as Dilli chaat has emerged as one of the most prominent street food variants and holds national popularity. The unique and diverse flavors of Delhi chaat has influenced various parts of the country. Delhi chaat centers and street stalls are popular and common throughout the country.
Savory! Then sweet ? On the sweeter side Delhi Street foods are very famous for Mughal deserts. Rabdi Kulfi, Falooda are the specialties of Delhi street food vendors. The sweet delicacies are available in various traditional flavors Kesar, Pista, Rose, Kewra, Banana, Mango, Pomegranate, which makes them so popular among Indians as well as tourists who come for the authentic foods. After looking at the spicy and sour street food combinations, I have considered to include some sweet flavors also as part of the cart menu, as it is always good to have some sweet a after spicy start.
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Pani puri
Bhel puri
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Malai Kulfi
Dahi puri
Aloo tikki
Kulfi Falooda
Dahi bhalla
Falooda
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CHAAT - FOR SAVOURY
The chaat is an authentic street food cuisine which has an India origin. Most of chaats originated in some parts of Uttar Pradesh in India, but they are now eaten all across the continent. There are numerous varieties of chaat dishes and the chaat specialties vary from city to city in India. Delhi, Mumbai, Uttar Pradesh are the popular Chaat destination points in India and are famous for their Chaat varieties. The Chaat variants are mainly based on fried dough which are accompanied with various ingredients, mainly chutneys and garnished with vegetables, fried nuts and Chaat masala. Chaat masala is the common key ingredient used in Chaat dishes. It is a spice mixture typically consisting of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder. The chaat is prepared from the combination of above ingredients and is the usually served on a small metal plate or a banana leaf, dried and formed into a bowl at chaat food centers and street stalls. The banana leaf plates and bowls are the most common ones and are seen throughout the country. These are cheap, hygienic, traditional and most importantly disposable.
DELHI CHAAT The Delhi Chaat menu mainly consists of Pani puri, Dahi puri, Aloo tikki chaat (Ragda Patties), Bhel puri, Dahi Bhalla, Papri chaat, and Sev puri. The other chaat dishes such as Vada pav, Masala puri, fruit chaat, samosa chaat, channa chaat are also available. Later during conceptual journey of defining dimensions by figuring out per days required quantities of food material for the cart, I have narrowed down the Chaat menu to 5 items which consists of Pani puri, Dahi puri, Aloo tikki chaat, Dahi Bhalla, Bhel puri.
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Pani Puri - also called Golgappa in Northern India and Puchka eastern India is the common and popular street snack in several regions of India. There are no definitive historical records exist about its origins, but some publications state that Pani- puris have originated in Varanasi, Uttar Pradesh. Pani- puri consists of a round, hollow dough based puri which differ in sizes, fried till crisp in oil. The fried puri shell is first broken on top and partially filled with a mixture of stuffed potato or chickpeas paste and dipped in flavored water (pani) and topped with sweet tamarind chutney, Mint (pudina)chutney, chili powder, chaat masala and onions. These crunchy stuffed puris are intended to be eaten awhole in one go for the spectrum of flavours in the mouth, because
of which the experience of eating Pani-puri is considered to be fun and unique. Traditionally the puris were hand made, but due to the advancement of technology these are mass manufactured industrially offering less time consumption. The traditional methods of making puri by hand are still followed by many street food vendors.
Aloo - Tikki Chaat or Ragada patties This is common Indian snack found at street food centers and also prepared in North Indian homes. The word aloo means potato and tikki means a small cutlet or croquette. Aloo tikki is prepared with the paste of mashed boiled potatos, mixed with salt, chaat masala and spices, the mixture is made into round disc patties which is deep-fried in oil. Later it is dressed with traditional mint and tamarind chutneys, freshly cut coriander and onion. The Global culinary influence has also affected the street food cuisine in India resulting in multiple fusion variations. The Western-Indian fused version of Aloo tikki is served with bread, which is served at some North Indian dhabas or cafe-style eateries. In Europe Aloo tikki is famous as sour
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vegetarian doughnut and is available from delicatessen counters at various shops. Due to majority linguistic and cultural factors and influences this dish is also found in other Asian countries like Bangladesh, Pakistan and Nepal.
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Dahi Bhalla It is common snack dish in India, known through different names in different regions. Dahi bhalla is also known as dahi vada, Thayir vadai in Tamil, Thayir vada in Malayalam, Perugu vada in Telugu, Mosaru vade in Kannada, dahi bara in Odia and doi bora in Bengali, which is a prepared by soaking Vadas or bhallas in Yogurt (dahi). The Bhalla (vada) is made of dough batter which is shaped differently, is then deep-fried in oil and then are dipped first in water and then transferred and soaked in yogurt (dahi) which is either sweet or sour. To add more flovours to the dish it is topped with coriander or mint leaves, flavored chutneys and sauces, chili powder, crushed black pepper, chaat masala. In south cumin, shredded coconut, green
chilis or boondi are also added. The Delhi chaat version of Dahi bhalla is Bhallas dipped in sweet yogurt topped with mint and tamarind chutney along with chaat masalas, chilli powder and peanuts or sev.
Dahi Puri This dish was created due to the popularity of Golguppa shell and originated in the city of Mumbai, Maharashtra. The popularity of this dish is recognized nationwide, especially in the streets of Delhi and Mumbai. Like Pani-puri which is stuffed puri dipped in flavored water, in Dahi puri the water is replaced with Yogurt (dahi). The yogurt filled puri is then topped with Tamarind, mint chutney and Chaat masala as per the personal taste requirements. Sev and pomegranate seeds are also used as toppings. Serving Style : Unlike Pani puri which is served one at a time, Dahi puri comes as a plate with 5 to 6 puris (the number differ from shop to shop). The eating style of Dahi
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puri is similar to that of Golguppa, where the stuffed puri is intended to be eaten as whole so that the spectrum of flavors and textures within may all be tasted together.
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Bhel puri – Bhel puri (northern India), Churu muri in karnataka, Jhaal Muri in Bengal, Jhala Mudhi in Orissa is a common savory chaat dish. Bhel puri is thought to be originated within the Gucafes and street stalls of Maharashtra. It is also said to be originated from Bhadang, a spicy namkeen from Western Maharashtra. Bhel puri is made from puffed rice mixed with chopped vegetables like onions, tomatoes , potatoes , mixed with tamarind and mint chutneys for sweet and tangy flavor, Chaat masala and topped with sev mixture and peanuts and finally flavored with a dash of lime juice. In different cities it is prepared with different ingredients and textures. Bhel puri is served in many ways, but usually served in a
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newspaper folded cone to hold the chaat, provided with a thick paper folded spoon. Sometimes a papadi serves as a spoon. This mixture is usually taken into a bowl and is mixed either by tossing of ingredients or by a spatula.
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SWEET - MEETHA COOL
There are multiple varieties in the type of street available deserts, with varying ingredients, preparation styles and eating styles. The Mughal based sweet foods chosen for the project menu, carry similar base ingredients, the way usually these desserts are found in combination, at the street food vending sites.
Understanding the food which is served at street food centers is equally important to other research studies, as in later stages of concept development, where space provisions, technological requirements were to be defined, this research comes in hand.
Falooda Falooda is a popular cold sweet beverage of India. The origins of Falooda in India dates back to the Mughal period. In Indian Falooda is an integral part of the menus of street food hawkers that sell drinks and ice cream dishes. There are several numerous variations and flavor’s to the basic falooda recipe. Traditionally falooda is made by mixing rose syrup, vermicelli (seviyan or semiyan), psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk. In India Falooda is often served with a topping of ice-cream sundae float and dry fruit nuts.
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Kulfi Kulfis sticks are commonly available forms, in which the cream is frozen onto a stick. It is also available in small earthen eating pots in which the pot itself serves as a mould, to freeze the cream. It is sometimes garnished with pistachios, cardamom, and similar items. Popular Indian flavors include Kesar, pistachio, mango, vanilla, and rose. Traditionally in India, Kulfis are sold by street vendors called kulfiwalahs, who earlier used to own a big earthen pot called Matkha which is filled with ice and salt, in which kulfi pots are kept. Currently steel moulds have replaced the earthen ware, as it provides better efficiency in holding low temperatures.
Kulfi Faluda Kulfi falooda is a variant of falooda dish, which uses cut pieces of kulfi chunks over the thick milk bed. Multiple favour options are provided in kulfi falooda dish, based on the flavor of kulfi used. The ingredients of kulfi falooda are similar to that of falooda, except for kulfi. Kulfi falooda is prepared by adding rice noodles, rose or other flavor sugar syrup, with tapopica seeds and basil seeds on cut kulfi pieces and later garnished with nuts and dry fruits.
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EXISTING CART ANALYSIS Two existing Street food cart models were studied in order to get a better detailed understanding in terms of structure, components, space design and manufacturing. Wooden street food cart and Metal based carts are prominently used by the street food vendors. FRP based street food carts are new to Indian market and thus are barely seen. FRP based carts are available through online services as they are not manufactured locally.
Wooden street food cart
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Aluminium and Stainless steel based cart
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WOODEN CART FRAMING MATERIAL Lumber Wood – The wood which is used in making these carts is seasoned lumber which is mainly sourced from babul and tamarind trees. Different carpenters use different types of lumber woods depending on the regions availability of woods in making the vending carts. Babul (Acacia nilotica subsp. indica- scientific name) is the most common lumber wood used in cart making, as it is easily available is many regions of India and its properties are really good for cart building. It is strong, hard, tough and gives a good polish finish. It is used for bodies and wheels of bullock cart, agricultural instruments, tool handles, and well curbs. Babul wood is widely available in Rajasthan, Uttar Pradesh, Andhra Pradesh, Maharashtra, Madhya Pradesh, Tamil Nadu, Karnataka, Bengal and Gujarat.
Other materials used Roof - Asbestos sheet or sheet metal are commonly used as roof covers over the wooden cart frame. These roofs prevent water linkages during monsoons and prevent bird settlements. Asbestos sheets prevents from water stagnation by draining away water.
Commercial
Tamarind (Tamarindus indica - scientific name) is the other major lumber wood which is mainly use in cart making industry. Tamarind is available throughout India, it is hard and durable which makes it popular among cart manufacturers. Its wood is also used for agricultural instruments, well curbs, sugar mills and brick burning. Jarul (Lagerstroemia flos-reginae- scientific name) is found in Assam, Bengal, Maharashtra is also used in cart making. The Jarul wood is hard and durable. It can be easily worked on and takes a good finish. Its applications are also seen in house construction, boat building, railway carriages and scaffolding.
(Information source - https://en.wikipedia.org/wiki/List_of_Indian_timber_trees) Graduation project 2015 | National Institute of Design
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Manufacturing –
Delivery –
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The vendor who proposed for change in design is given a delivery date to collect the cart from the cart maker. Some cart makers provide delivery service to the vending location, which is usually done when there are many carts to be delivered to a common location. The carts which are not delivered, and the vending location is far off from the carpenters site, those vendors hire a truck service for the delivery of carts. This is usually not considered as a problem as it isn’t a daily consumed product.
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These wooden based street carts are manufactured by the local carpenter groups. The number of carpenter groups depends on the size of street food business. Some of these carpenters livelihood is based entirely on the street cart business and few groups also provide other furniture services. Within advent of steel and aluminum based carts the business of the prevalence of wooden based food carts in the markets has gone done. Street vending provide a large business to theses carpenter groups, supporting the informal sector. These carpenter groups are mainly located in the old city regions, which just proves how long the business of street vending prevailed. The Vendors who are interested in street food business and want to own a wooden based cart approach the carpenter groups in their region. The carpenter provides a basic cart design structure on which most of cart designs are based on. The vendor has to provide his inputs to the carpenter, on what size, internal materials, number of shelf requirements, their materials and paint quality and color preferences. The cost of these carts vary depending upon the size, material and other finishes, usually ranging from 6,000 to 15,000/- without Internal accessories and equipment. The internal accessories like light bulbs, dust bins and other cooking equipment are not provided by the wooden cart manufacturer. The cart makers provide ready-made carts too, which are sold on the spot to the vendors.
Wooden street cart manufacturing sites have been visited to get a better understand and direct insights from the cart makers themselves. Both wooden cart and steel cart manufacturing sites were visited for understanding materials, manufacturing procedures, feasibility, structural demands for the outdoor food carts.
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WORKSTATION ANALYSIS This particular cart studied, is based near the vicinities of Huda city metro station, vending parathas, bread pakodas and tea. The age of this cart is over 2 years, with maintenance provided at regular intervals, according to the operating vendor. • The workstation of cart was projected to be creating space congestion for the vendor users. The vendors claim that initially it was hard to find stuff, but due to regular usage, locating things became a habit. • Looking at the space it can be said to be excessively utilized, to every possible way. • The work station base was operated be two vendors, who faced diagonally opposite, carried good work flow. • Food in this cart posed complete exposure to the surroundings, with no shelf like protection available. • Area surrounding the cart was also utilized for the benefit of disposing food waste and placing heavy appliances like LPG gas cylinder and some water containers. • The dimensions of this cart are based on the standard sizes proposed by the wooden cart makers.
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STAINLESS STEEL CART BODY FRAMING MATERIAL General reference – metal coding systems -
Current carts - framing material
For the many different metals and alloys sold today, many classification systems exist to keep all the standards straight within the industry. Generally, manufactures and welders refer to three key coding systems by - the American Iron and Steel Institute (AISI), which classify steels; the Society of Automobile Engineers (SAE), which classifies all metals used on motor vehicles and also steels. Other agencies and organizations like the American Society of Mechanical Engineers (ASME), which oversees codes that pertain to pressure vessels, fittings and pipe, the American Petroleum Institute (API), The American Society for Testing and Materials (ASTM), U.S. Military (MIL) and some federal government agencies have their own codes for various metal products. Aluminum stock, generally carries labeling from the Aluminum Association (AA).
More than 150 types of stainless steels are available, but only 15 amongst them are commonly used in industries.
Stainless steels (S.S) coding system – The roster of stainless steel classifications is vast, but is only a segment in universe of steels available. Fortunately, Stainless steel can be easily distinguished from the others, because three-digit numbers used for the code, instead of four. Most fall in the 200, 300, 400, 500 and 600 series.
(Information source - http://www.weldersuniverse.com/metals_ classifications.html Image courtesy - http://www.skstradings.com) 122
202 and 304 are mainly used stainless steel grades in cart manufacturing industry, according to the cart manufacturers visited. Both these grades are approved by the food industry. Difference between 304 and 202 Stainless steels is in the nickel and chromium contents, which affect the performance factors of the steel.
Thickness: 304 stainless steel at 18 gauge (1.24 mm) thickness is commonly used by the Stainless steel cart makers. Welding : TIG arc welding is used for Stainless steel welding in carts.
202 stainless steel: 16 - 18% chromium and 0.5 – 4.0% nickel 304 stainless steel: 18 - 20% chromium and 8 – 10.5% nickel 304 Stainless steel – is one of the most desired and widely used grades of S.S by the market, due to its durability and finish quality. It is more hygienic and safe due to non-rusting property. 304 stainless steel is available from ½” to ¾” wide. 202 Stainless steel – although they are austenitic alloys like 304, but are not comparable in terms of durability and resistance to corrosion like 304 Stainless steels. Their corrosion resistance gets especially feeble under high temperatures. They were created to cut the cost of austenitic alloys by replacing most of the nickel with manganese and nitrogen, therefore available at lower cost and lower quality. Outdoor purpose: 304 is the vendor’s choice for cart manufacturing, catering for outdoor purposes. 202 are sometimes used alongside 304 for internal support structures for theses carts.
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SUPPORT FRAME Metal tubes are opted for the structural frame construction of a cart. Metal offers rigidity, strength and ease of manufacturing. Hollow structural section (HSS) is a type of metal profile with tubular cross section. HSS is available in circular, square, or rectangular sections, although other shapes are available, such as elliptical or oval.
Shape preference for food carts Rectangular, square and Circular HSS are mainly used in cart building. Rectangular sections are commonly used in welded steel frames where members experience loading in multiple directions. Square and circular HSS have very efficient shapes for multiple-axis loading as they have uniform geometry and thus showcase uniform strength characteristics. This makes them good choices for columns. They also exhibit excellent resistance to torsion. Oval metal tubing is also available in the market and is not as popular as other tubing’s as the HSS is only composed of structural steel per code. Carts build using Oval tubing is only at the vendor’s demand, where there is a demand for such tubing shape. This type of tubing is used in bicycle industry as oval
Support frame for cart concept HSS of Stainless steel and aluminum metals offer better choice for material proposal of cart concept as they are widely popular in cart manufacturing, mainly for external surfaces, as they are corrosion resistant and display all properties of an iron, in terms of strength and ease of welding. Mild steel tubing’s can be used, but only for internal support areas, where there is no water contact. Thickness: 18 gauge thicknesses which is commonly used by cart manufacturers.
(Information source - https://en.wikipedia.org/wiki/Hollow_structural_section Image courtesy - http://www.lap-laser.com/uploads/tx_templavoila/top_ steel_01.jpg) Graduation project 2015 | National Institute of Design
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WORKSTATION ANALYSIS The cart study depicted here, is located in sector 44, Gurgaon, which is a commercial center, with nearby offices. The cart offers Delhi chaat menu, in which Samosa chaat and pani puri are vended. This vendor operates from late afternoon hours till late evenings (3pm - 8pm), where there is customer traffic from office zones. •
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The cart is made of aluminum and Stainless steel metal sheet, which makes it look sturdy and with workstation platform made of S.S, a cleaner appeal was delivered. Unlike the previous cart studied, things placed in this cart have been well organized, which is also due to allotted space provisions within the cart. Like the wooden cart, this cart is also based on rickshaw wheels for transportation purposes and carries similar structural dimensions. Things belonging to the cart are mainly placed within the cart itself, only with water storage supplies placed apart. Provision of multiple shelves, and completely sealed cart front, with transparent glass sheet, protects the food from external atmospheric pollutants. The transparency provided creates display, to the public passing by, a means of advertising. The cost of this particular cart is around Rs - 18000/excluding the equipment, according to the vendor.
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STEEL CART MANUFACTURERS - FACTORY VISIT Factory visit to steel based cart manufacturers was very beneficial in terms of material proposition for the cart concept. Visit to the factory not only cleared my thoughts regarding materials, but also the possibilities for metal bending and provided welding, which was quite significant information, for the structural construction of the concept and this information would be hard to find and inaccurate on internet. This visit also development understanding about dimensional clarity for the final concept, if build with metal or carried metal frame work. These understandings have been reflected in CAD model construction of the final cart concept.
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OTHER MATERIAL POSSIBILITIES FRP - FIBRE REINFORCED POLYMER FRP is a composite material made of a polymer matrix reinforced with fibers. These fibers are usually glass, carbon, aramid, or basalt. The polymer is made of epoxy, polyester thermosetting plastic, and phenol formaldehyde resins. Fibre-reinforced plastics are suitable for any design program that demands weight savings, precision engineering, finite tolerances and for simplification of parts in both production and operation. An object is cheaper, faster and easier to manufacture in FRP polymer than metals like steel or cast aluminum and maintains similar and sometimes better tolerances and material strengths. Applications The applications of FRP is seen in the aerospace, automotive, marine and construction industries. FRP is also widely used material in building golf carts, food carts and garden carts. Environmental impact Looking at the environmental picture FRP is liable to the issues and concerns in plastic waste disposal and recycling, like other plastics. FRP is difficult to degrade as its matrix cannot separate into its base materials. Considering the environmental impact, it was important to consider if there are any possible eco-friendly materials, which can offer the benefits that of FRP. With the advent of new environmentally friendly matrices such as bioplastics and UV-degradable plastics, FRP will gain environmental sensitivity. (Information source - https://en.wikipedia.org/wiki/Fibre-reinforced_plastic http://bedfordreinforced.com/wp-content/uploads/2013/05/TraditionalMaterials-Comparison.pdf Image courtesy - http://minggu888.en.alibaba.com) 128
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BIO PLASTICS - FUTURE POSSIBILITY Unlike common plastics, such as fossil fuel plastics which are derived from petroleum and natural gas, Bioplastics are derived from renewable biomass sources, such as vegetable fats and oils, corn starch, or microbiota. Bioplastic can be made from agricultural by-products and also from used plastic bottles and other containers, using microorganisms. Creation of bioplastics can be considered as an upcycling process, as it is transforming by-products, waste materials, useless or unwanted products into newer, valued material, for better environmental cause.
Bioplastic Applications Currently scientists and designers are looking into the possibilities of Bioplastics. At this stage bioplastics are too expensive for consideration as a replacement for petroleumbased plastics. The lower temperatures needed to process bioplastics and the more stable supply of biomass combined with the increasing cost of crude oil make bioplastics’ prices. The consumption of bioplastics is increasing year by year, currently it encompass a small niche of the overall plastic market.
(Information source - https://en.wikipedia.org/wiki/Bioplastic) Image courtesy - https://biomebioplastics.com) Graduation project 2015 | National Institute of Design
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APPLIANCE SCOPE Walking on the lines to develop and create a new platform for street foods and the informal sector vendors, the brief idea surrounding a high end street cart, with a new system design was becoming crisper. The important question which rose in the brief development phase - 1, was to answer “how I will relate these concept thoughts with Whirlpool brand a major home appliance manufacturer. “ Street food carts are compact outdoor kitchens which can cater to larger audience and additional business needs. Like any household were all food based activities occur from preservation to preparation and till the act of eating, a street food cart also incorporates all these activities. But unlike a modern kitchen which gets technological support from appliances to perform better with ease and comfort, current Indian street food carts lack technological development apart from other effecting factors and depend on outdated and inefficient methods to carry kitchen based activities. High end street food cart means, using technology for the benefit in terms of modern equipment to help preserve, prepare, cook and carry other cart activities with ease and efficiency, still enabling to keep the food rituals intact. This simple thought defines the link between street food business and Whirlpool brand which designs and manufactures range of kitchen equipment’s. The following is the list of Whirlpool appliances that may be used for mobile Indian street food kitchen and its activities. The following is the list of Whirlpool appliances that may be used for mobile Indian street food kitchen and its activities. Whirlpool brand has been chosen for project basis. 130
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Preparation
Refrigerators Freezers Outdoor chest freezers Upright outdoor freezer Wine coolers
Cooking
Gas hob burner - varieties Micro oven Induction cook tops Wall ovens Kitchen Hoods
dishwashing
Dishwasher Dishwasher accessories Filters Sink disposers Detergent
Water purificaton
Online stream purifiers Portable water filter – Every drop RO water purifiers Filer components
Micro appliances Juicers Mixer Blenders Electric Kettle Cooking accessories
(Information source - http://www.whirlpool.com/home-appliances/) Graduation project 2015 | National Institute of Design
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FINAL DESIGN BRIEF “To design a street food cart incorporating Whirlpool appliances and develop a business system model which benefits the vendor and the customer, uplifting and promoting the culture of Indian street food.�
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How
Where
Preserve Indian street food culture
Getting business stakeholders, investors, startups to engage and invest in street food market
Resorts, Exhibition centres, Office cafeterias, Outdoor event centres and food serving occasions
Promote the significance of Traditional Indian street food cuisine
To seek ways to how tourism can be developed with the promotion of street food, as street food is closely linked to the social-cultural diversity of place and region
Tourist spots, street food festivals, other vending platforms through which Indian street food can be promoted globally
Sustain employment opportunities for the current street food vendors
Creating a system model, with vendor centric approach.
At Natural food markets, Food streets and aforementioned vending locations.
Standardize the service quality of outdoor street food vending
Creating an organized and regulated street food vending system, with social and product intervention
Why
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CONCEPTUALIZATION
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The ideation process which I followed at Whirlpool was slightly different to that which I used to at NID. At NID we generally enter the CAD phase when the design’s form and architecture is finalized on paper. Sketching, CAD modeling, sketching was the process of my concept journey for the degree project at Whirlpool. The beginning of concepts ideation was always on paper, but while pitching to the mentor the final range or variations to a concept, CAD modelling was the tool, Keyshot rendering. This not only makes the presentation professional and impactful, but also delivers a better understanding of the concept and material proposals. It also makes conceptualizing easier to visualize the changes in threedimension and also dimensional understanding become
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CART FUNDAMENTALS - SYSTEM Before stepping into concept detailing and architecture development of the cart, it was important to define the fundamental requirements for the cart concept. The main fundamentals which determine the structural size, food storage, dump, power capacity, etc are operating business hours and average number of customer count per day’s business.
Operating business hours:
Number of customer count:
Determining the operating business hours helps to define the average number count of customers, which impacts the quantity of resources required to run a day’s business. This helps to sets purchasing quantities for food preparations and storage. For figuring out the power requirements and energy backup in terms of solar batteries, cooking fuel, defining business hours was a critical step.
This count helps to design and develop product capacities and decide quantity of food requirements for a day’s business.
Street food business operates mainly in evenings and late evenings. This is when most of the customers get off from work. According to research analysis the carts mainly operate from 4pm to 10pm, which is 6 hours operating duration, and majority of day hours are spent in sourcing raw materials, preparing basic food stuff for the vending.
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The number counts surely differs on daily basis. Context, location and weather are the major factors which influence the number count, leaving a side the popularity of the cart. The number of operating hours is an important factor that effects the number count of customers. According to the operating hours and field study, on average basis a cart setup in affluent business location draws maximum 40 to 50 customers a day.
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Operating business hours / day
4pm to 10pm | 6 hours
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Number of customer count / day
Max 40 - 50 customers
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DESIGN REQUIREMENTS - CART Function Resources quality check
Multiple street foods Appliances Flexibility
Holding capacity Climatic conditions Space management Adaptable
Efficient
Business system model Security system
Form
Experience
Aesthetics
Hygiene
Clean and minimal design to follow current trends
Minimal way of Filter water supply
CFM should be modern Clean food display
Sensorial
Appliance design should be in harmony with the cart
Coalesce
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DELHI CHAAT
Physical cart requirements
FOOD INGREDIENTS
EQUIPMENT
Shelf display – carrier foods Golguppa puri – 150 to 200 pieces Ragada patties – 30 pieces Bhallas Bhel (puffed rice)
Utensils
Toppings - dry Spices - Chaat masala Vegetables - Onion coriander, tomatoes, boiled potatoes Roasted Pea nuts Sev Toppings - liquid based Mint chutney Tamarind chutney Yogurt (Dahi)
Flat Tava – cast iron based 5 – 8 kg chutney, dahi holding containers – (4 quantities) 15 – 20 liters Flavored water container Chopping board and kitchen knife Spatulas Mixing spoons (2-3), Ladle, Skimmer (1) Serving utensils – (pieces / day) Paper cones Dry Banana leaf plates and bowls Wooden spoons or PET plastic spoons Appliances Gas burner – Triple hood
Others Flavored water (Pani puri) Chick pea (Channa) and boiled potato mixture Salt Pepper Oil
Fuel sources 3kg LPG or biogas cylinder – quantity 2 for 50 to 60 days (average) Solar pack 1 solar battery – 125 amps /1500 watts capacity / days use
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COLD & SWEET
Physical cart requirements
FOOD ingredients
EQUIPMENT
Thick milk or Kulfi cream – 2 to 3 flavors
Appliances
Toppings Boiled Vermicelli or Sevaya Rose or other flavor sugar syrup Tapioca pearls or Basil seeds Basil seeds Nuts and dry fruits Rose syrup bottle Ice cream – mainly vanilla flavored
Chest freezer Freezer utensils Ice cream holder – min 5 liter – max 10 liter capacity Kulfi or milk cream holder – 15+ liter capacity (no of pieces depending on flavors) Serving utensils PET Plastic glasses - 50 ml PET Plastic bowls PET plastic serving spoons Wooden Ice-cream spoons Other Chopping board plastic, kitchen knife Mixing spoon Ice-cream scooper
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MOOD BOARD The food cart is a mini open kitchen, which is a blend of various emotional and functional aspects. The design of the cart should cart should cater to fulfill the emotional aspirations of the customers and for the vendor it should satisfy the functional needs. The mood board is developed accordingly based on the user needs. To the customers the cart is more of emotional need, for which the cart should be aesthetically appealing. In the absence of aesthetical attraction, the product can be a failure, which affects the business. On functional ground, which is more important to the vendor and stakeholders, the cart should be an efficient work solution and business platform. Better Ergonomic solutions increase the efficiency of the user, which reflects on the business.
The cooking equipment and methods will continue to evolve and change accordingly to the diversity of Indian street cuisine, so the solution should be adaptable. The design language of the cart should meet the current and future trends. Minimalism it is the raging trend that is captivating the audience and designers attention. As technology is advancing its ways into design, things are becoming minimal in look and more efficient in terms of work outcome. The technology used should be seamless with the cart and invisible to the common eye. Energy meets nature through designA new era has dawned upon design field which caters to renewable energy. This is due to growing demands for energy, with careful usage of natural resources, with increasing renewable energy markets resulting in decreasing renewable cost and have inspired social innovators to look at green energy solutions.
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Adaptable
Efficient
Minimal
Flexible
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Sustainable
Ergonomic
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Seamless
Unique experience
BRAND AESTHETICS Understanding brand aesthetics is essential while working on a client based project. For the cart concept which is incorporating appliances for efficient functioning, appliances used and designed carry the brand language of Whirlpool. Whirlpool creates and uses various range of aesthetic collections for its products. For the cart which is a workstation for the vendor, on which he operates, I decided to give a professional look to it. In order to do so, various Whirlpool products with sense of professionalism, especially stainless steel design collection has been studied. The keywords used for the stainless steel collection by Whirlpool are Pure approachability, easy interaction, better visibility and rich finishes. This step not only helped to develop appliances looks and features with brand language, but also help to achieve a collaborated, balanced aesthetic sense to the entire cart.
(Information source and Image courtesy - http://www.whirlpool.com/ http://www.whirlpool.com/kitchen-collections/stainless-collection/102110216/1020119/) 142
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COLOR Choice of color plays an important role in the field of Industrial design, aesthetically as well as functionally. Color not only caters to make things beautiful but also contributes to functionality.
The color chosen for the final concept and prototype is based on current aesthetic trends and functional aspects of the cart. The cart is a mini kitchen; it is the workstation for the vendor. It needs to be professional, precise and simply convenient. The street food which is prepared and served in this kitchen is often vibrant and full of colors. To highlight this feature of street food, the cart needs to be minimal in terms of color. The cart should overall promote the feel of purity, which is an important need in street food industry. White and greys are chosen as they are evergreen colors, especially in kitchen design. They are forever consumers and designers favorites.
White – the color white stands for simplicity, purity, safety, modern, sophistication and future. White’s association with cleanliness and sterility is often seen in hospitals, medical centers, and laboratories to communicate safety. Metalic Greys – is a cool, neutral, and balanced color. These are neutral in terms of their appearance; they simply don’t provoke their presence, but deliver sophistication and modernness around. Greys also reflects formalness.
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MATERIAL Creating material palette helped to further determine the look, finish and feel of the product. In terms of functionality the materials used for the cart and internal appliances should be sustainable and adaptable to the context of use. The cart is an outdoor usage product which is exposed to harsh weather and climatic conditions, therefore the material surfaces exposed to such conditions should be sturdy and weather resistant, for which metal( S.S or aluminium) and FRP are considered as options. Metal - strong, efficient, long-lasting offers professional and minimal look to a product. FRP - it offers all the features of a metal and is comparatively light in weight and follows easier manufacturing process. For the functional workstation area where all the food based activities occur, the material used should be corrosion resistant and hygienic, therefore Stainless steel sheet surfacing is used. The display sections which are a means of advertising should be visible (transparent) yet protected, so glass was considered. Mix with Natural materials – For the workstation platform, wooden material finish is given as to provide contrast with metal body, as they both blend very well together, creating modern and timeless look. Various varieties of wood are available in the market for outdoor usage purposes. Lumber wood which is used in the current carts can be an option, depending on the source and treatment provided.
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Overall the material outcome for the cart and embedded appliances is chosen to aesthetically please the audience and improve the functional performance of the cart. Material aforementioned come in may grades and specifications, these technical details can be looked into during actual manufacturing.
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MATERIAL FINISH There is more to material design, the type of finish determines the quality and helps in shaping the material and giving details to the product, contributing to the product experience. There are various approaches to material finishes. Some of the latest trends are3D surfaces – embossed, studded, reliefs etc. These surfaces can help to create interesting patterns that become a design signature of a product. The 3D effect can be achieved either by treading the material surface directly or by creating it optically. This type of finish offers more to color and material by giving tactile experience to the product. Perforated surfaces – the trend of perforated surfaces is to project lightness. These surfaces can create translucent effects which make the surfaces less imposing and allows light, sound and air to pass through the product. This interpretation of lightness to a material surface and can help to create playful shapes, patterns and layering effects to emphasize the decorative and finish experience. Geometric and organic finishes in 3D surfaces and perforated surfaces have been the latest hits and are projected as futuristic design trends.
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SURFACE DESIGN TECHNIQUES Using material finishes, colors and lighting techniques, various surface effects can be generated which can enhance the products aesthetics. Layering surfaces – this is a three dimensional surface effect, used in order to create optical illusion and give product depth and volume. In layering Flat surfaces and texture surfaces are used to create illusion of depth optical effects, like lighting. By layering materials with different colors, finishes, designers generate demystifying solutions to the customers with simple ideas. Shadow design- creating interesting light and shadow effect is becoming a popular design trend. Today’s design of a product is strongly related to its environment. Lights and shadows play a important part in enhancing the shape, texture and experience of the product. Corian is the current popular material in the market, that is used in achieving luminous effect, due to its translucent property. Material block- in this technique the intended shapes are sculpted in material piece that appears to be uniform and mono- material. This design approach is frequently used today to shape forms as monolithic piece. The importance done at the material is huge. In being uniform the material block surfaces enhance the shape, creating main focus to be on design and the details. The art sculpture could also be achieved in different ways other than shaping material with mechanical movements, for example using 3d printers.
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Corian material combination is used for the final design of the cart concept, through which luminous effect has been generated, as an attractive feature.
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FINAL CONCEPT
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About the concept The final outcome of this project is a new street food vending mobile kitchen cart and a system design proposal showcasing the use of concept cart in different urban contexts, by the street food vendors in India. These carts operating in the proposed system model are named ‘Desi carts’ for convenience of reference.
Concept breakdown – how is it presented? The final concept is presented in chapters, as it a composition of various design solutions. Each of the final concept details are explained in chapters one by one, according to the flow of content. Appliances have been explained first due to research content.
Adaptability of the cart The Desi carts are flexible in terms of handling street food variations, appliances and their operating needs; through a plug-in workstation concept. As for the project the cart concept portrays 2 types of street food menus.
Appliance concepts
Chat pat – savory street food cart Meetha cool – sweet, cold street food cart
Appliances Two of these menu varying carts incorporate different appliances as per the food requirements. The research and concept journey of these appliances are explained in short chapters. Apart from the appliances, the cart has several other features proposed and each feature which requires background study has been explained.
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Faucet water filter
Systems model The system model a future scope for the current street food vendors and Desi cart concept, is proposed at the end, to explain how a new service system can be created by involving different stakeholders and a possible common facility centre for the vendors, other involved food operators. 154
2
Gas Hob
3
Chest freezer
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Major cart features
1
Solar panel system
2
Telescopic lift system
Chat pat cart
Adaptability of the cart
Future System scope
Cart menu’s
1
3
2
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Meetha cool cart
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DESIGNING AN OUTDOOR FILTER FOR THE CART The quality of water used at street food vending is an important challenge, which design should address to. For the Desi cart concept I decided to offer a new water filtration concept under Whirlpool brand. As per the power constraints and quantity of water required to operate basic needs of the cart, a faucet water filter, which operates on simple hand pump mechanism, has been designed. In order to do so initial background research was conducted which included desktop research on the type of technologies used in water purification, market analysis of existing water purifiers and Whirlpool range of water filtration products.
Background study:
There are various types of water filtration products available in the markets today, which are mainly classified on the basis of their filtration techniques and power source. Types of water filters:
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Activated charcoal
Also called as carbon filter is made of extremely porous material which attracts and traps harmful chemicals, dirt particles by the process of adsorption on its surface. This filter also removes the odor and delivers better tasting water as an end result. These filters are unable to treat dissolved chemicals like nitrates, fluorides and hardness of water.
(Information source - http://www.softwaterfiltration.com/water-filters/ http://www.achawater.com/water-filters-purifiers.html) 156
Activated carbon filetrs are widely used in both manual and powered water purifiers. Activated carbon filters are often combined with other filtration technologies, especially the combination of multiple filter layer, micro glass filter, silver impregnated technologies can achieve best possible bacterial free water. Carbon filters work even when there is no supply of electricity. Therefore outdoor water filter products mainly use this technology as it provides efficient water filtration and can work independently without power supply.
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UV filters
These filters work on electricity and require running water and are possibly one of the newest technologies in the market. In this filtration method ultraviolet radiation is used to treat water, due to its ability to destroy various bacteria that can be damaging to human health. The purifier mainly consists of a UV light bulb, but is usually combined with other filters like activated carbon, as UV light does not work to eliminate contaminants such as chlorine and heavy dirt particles. UV purifier is an environmental friendly solution, as it doesn’t need any chemical and additional heat to be effective. These purifiers do not change the chemical composition of water, and hence cannot be used in areas with “hard” water from tube-wells or bore-wells. This method is ideal for areas with “soft” water like that from rivers or lakes.
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Suitable filter for the cart Reverse Osmosis (RO)
This type of filtration is highly popular because it has the ability to remove all sorts of water contaminants that pose threat to health, as well as making sure that the end result is clear and odor free water. In this technique semi-permeable membrane is used for purifying the water. RO based purifiers do not require electricity, but require high pressure which can push the water into the semi permeable membrane. Many RO models are available in the market which works on electricity. Tap supply system which generally exerts downward pressure due to gravitational pull provides sufficient pressure for RO type purifiers. The disadvantage could be that it the most expensive technology for water purification. Reverse Osmosis (RO) purifier is a combination of multiple filters. The filtration occurs through multiple stages, each stage suitable for a particular concentration of filtration. The stages in a RO system can vary from 2 to 6. When water flows through the membrane most water is pushed out through the pores while the rest is used to clear the surface of the membranes so that it can be prepared for the next gush of water input.
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Candle filters
Here the water is purified by passing through a candle with very minute pores. Any impurity that is larger than the pores get blocked out. However, minute organisms like viruses may still pass on to the clean side. Some candles also use activated carbon to remove chemicals like chlorine. This is by far, the cheapest purifying technology and does not require electricity. On the downside, these filters are not so effective against all chemicals and microbes. The water thus obtained may still need to boiled prior to consumption, to kill the microbes. The candles need to be cleaned up frequently as clogging of pores due to impurities could slow down the filtration and make it ineffective. These filters generally last for 4 to 6 months, depending on the quantity of water that the filter can purify, after which they need to be replaced.
Assuming in the systems model that the vendors are supplied with Government tap water supplies, in which water has undergone preliminary treatment; the water filter is chosen accordingly to answer problems regarding the tap water. Water which has undergone treatment at government sites gets contaminated with dirt particles and harmful bacteria before reaching the vendor, due to improper management by government bodies to tackle water pipeline leakages, exposing water to atmospheric pollution as well as sewage, and unclean pipelines through which water is supplied. Therefore tap water needs to be treated to eliminate the contamination which occurred. Mainly bacteria like E coli and cryptosporidium which gained notoriety amongst harmful bacteria are commonly found in government supplied tap water. Both these bacteria come from human and animal waste can be fatal to health. Activated Carbon filter, combined with micro filter or silver impregnated technologies, offer best feasibility to answer tap water problems and also provide convenience of electricity independency.
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MARKET STUDY
Product models – the aforementioned water filtration techniques are available in the market in various product models.
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Faucet attachment water filter This model offers portable household water filtration, with ease of installation. The type of filtration used is suitable for tap water which has been pretreated at initial stages, that is free from larger dirt particles. This module uses activated carbon filter technology for purification of water, removing harmful bacteria and bad odors, providing better taste as end result.
Features: The Body of faucet mounted filters is designed to create less obstruction and is compact to operate. It is a great space saving solution especially for congested spaces which is a growing problem. Depending upon the efficiency of the filtration cartridge, water filtration life is assisted. In Many faucet filters the filter cartridge is capable of filtering 100 gallon of water. Replacement of cartridge is needed after the water filtration capacity has been completed. Simple installation procedure: The installation of faucet mount filter is simple based on simple screwing system. The aerator present in the water faucet is to be removed first and then product is directly attached to the faucet. If faucet threads are on the inside, attachment has to be made with proper adapter and washer. The life of the cartridge used in this product is 100 - gallon filter life, roughly with replacement requirements for every 4 months.
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(Infromation Source and image courtesy - http://www.amazon.com/s/ ref=nb_sb_noss?url=search-alias%3Dkitchen&field-keywords=+water+filter) 159
Under the sink filtration system : In this module the water filtration technology is mainly UV and RO (reverse osmosis) based. The filtration cartridge package which consists of 2 to 3 cartridges in series connection is installed underneath the sink unit, supplying purified water directly to the faucet. This set up is very convenient and efficient for domestic usage, occupying less counter space and is able to deliver large capacity of filtered water output. Many of these modules come with performance indicator, showing if there is a replacement need in the cartridges.
Water Filter Pitcher : Water filter pitchers offer great-tasting, cleaner water in the portable form of a jug. The filtration technology is activated carbon based which is provided at the spout of the pitcher and is capable of reducing copper, mercury and cadmium that can be found in tap water. It also decreases both the taste and odor of chlorine. Many ergonomic pitchers are available in the market, which makes water filtration convenient. Due to lack of larger water pressure this product model is best suited for pretreated water. The capacities of the pitchers generally range from 8 to 12 cups and the filtration cartridge can replace up to 300 standard 16.9 - ounce water bottles. This model is best suited when plastic bottle waste is to be avoided.
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Wall mounted water purifiers : These models are mainly available for RO water filtration technology, operates using electricity. The body of wall mounted water filters depend upon the sizes and alignment of internal filter cartridges. The wall mountable design offers best fit for Indian kitchens. It saves expensive counter space, ideal for installations with limited wall depth and provides convenience while drawing water. Many wall mounted models have water storage facility; providing less time consumption in drawing out filtered water. There are various design and technological alterations available for wall mounted water purifiers, offering features like Sanitary no-touch sensor activation with automatic shut-off timer, hot and cold water output, visual LED Filter Monitor to indicate when replacement is necessary, etc. Counter top purifier or Gravity filter : Theses filters are mainly gravity based, using Candle filter technology or multiple filter system, a combination of activated charcoal, ceramic filter, and mineral stone to purify water. The rate of filtered water output is generally slow as water is filtered out through the cartridge based on gravitational pressure. Gravity filters are surely outdated in terms of technology, but are widely popular amongst Indian consumer group as they are inexpensive compared to RO and UV filters, but with efficient cartridge provided can deliver good filtered water quality. Setup of this filter is space consuming and comes in several parts for which assembling is required. These filters also demand higher maintenance unlike powered filters.
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OUTDOOR MODELS - MANUAL PUMP The market research did provide certain solution ideas, mainly based on gravity filtration technology, but they lacked to meet the design requirements for the cart. The Concepts ideas based on gravity filtration were kept aside and in order to find more minimalistic methods of water filtration, that satisfy the requirements for the cart, further research on outdoor purification products was carried. During this research pump operated outdoor products offered better feasibility in terms of size, ease of operation and also efficiency of water filtration quality. Outdoor water purification market provides various products for outdoor environments, which are sustainable and provide good quality filtration without power supply. These filtration products are available in bottle form, suction straws, Jerry can models etc., most of them meeting extreme water condition needs. There are various companies which design and develop water filters and cartridge systems for outdoor purposes.
Background study – Katadyn products During the research I came across Katadyn products, by Swiss Katadyn Company which provides individual water purification systems and products, for outdoor purposes. Katadyn offers a wide variety of outdoor water filtration and purification products suitable for any needs. Their products are available in portable form which allows outdoor enthusiasts and travelers to take them along for making their own drinking water when preparing their trips. There various hand pump models produced for outdoor usage context. Also products catering for here are from extreme water conditions, by using efficient filter cartridges. Mechanism These Outdoor filters models operate without electricity. The filter cartridge in these products is placed inside a rugged shell, provided with an opening for impure water inlet mainly at the bottom, and an outlet for purified water. The filter body is provided with a hand operated piston along the inlet opening to draw in water when manual pressure is exerted on the piston, causing water to flow into the cartridge where it gets purified and comes out through the outlet opening. Some filter pumps operated using leg muscles are also available. Studying the construction and design build of these products helped me to clear my ideas in terms of technology and possible operating methods.
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Katadyn Hiker pro Backcountry Series products offers different design models like hiker pro, Vario which are ideal for camping, backpacking and trekking. They are lightweight, compact and the easiest way to make safe water. The filter uses micron glass fiber filter cartridge technology; its active carbon filling improves the taste of water and eliminates odors.
Katadyn Pocket Katadyn Pocket filter carries extremely efficient filtration technology embedded inside a durable rugged metal shell body. The filter cartridge with silver impregnated ceramic element is effective against bacteria and protozoa. The filtration provided using this technology can meet extreme water filtration demands for hiking, camping, expeditions etc.
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ROUGH IDEAS
The requirements for the water filter concept with respect to the cart are simple: • Efficient filtration • Feasible solution for outdoor usage • Immersed design solution for the cart • Minimal looking form - Not dominating other elements in the cart
At this stage after looking at current market solutions and water filtration methods, I had few very rough ideas regarding the type of water filter that can be for the cart usage context. These ideas were roughly sketched out on to paper. The concept ideas were mainly gravity filtration related and hand pump models, as power based purifiers will be incompatible in terms space and electricity requirements, which will be a problem for an outdoor cart. Nothing much innovative came out from the ideas regarding gravity filtration model and was scrapped out as this method requires major space and will end up occupying the large area on the workstation. Though manual powered hand pump based concepts seem to be more appropriate for the context of use, but the way this method of purification can be integrated within the cart with minimal space intake was still a question. Idea – Faucet built water filter pump Faucets have always been a part of the kitchen which can beautifully integrate in the kitchen surrounding. The cart is also a micro kitchen, so why can’t the faucet be the means of filter?
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IDEATION
Filter technology : The filter cartridge used for the faucet concept is that of micro glass activated charcoal, which is best suitable for drinking tap water supplies especially in developing countries, able to deliver contamination free, better tasting and odor free water.
Working principle: The concept of water faucet filter is based on the hand pump mechanism.
After understanding the mechanism and construction in pump operated water purification models it was time to it was time to define how it can be incorporated in a faucet like body. In order to do so the internal micro glass activated charcoal cartridge and the other parts for carrying out the supply were to be specified with physical dimensions. The physical dimensions were based on the convenience of operating, best possible reach and hold. It was also important to seen how the filter can be portable and fit the cart in the best possible way. 2D drawings were generated incorporating existing size specified water filter cartridges, inside a faucet like shell, providing other components. After which dimensional, form alterations on the faucet body were carried on. 166
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OUTER
stainless steel extruded pipe cut H: 170MM | 55ø pipe | 2 mm thickness
HOSE
polypropylene plastic extruded pipe cut 55ø pipe | 2 mm thickness
CARTRIDGE
carbon filter 55ø pipe | 2 mm thickness existing module | market available
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The form of the faucet filter body has be curved, from cylindrical shape, to give an organic look. For manufacturing ease, the form of the faucet body can by cylindrical. 168
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Piston head design, various material, texture, form alterations were carried on , for better grip and comfort while operating the piston. Graduation project 2015 | National Institute of Design
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piston head rubber hose
piston
opening 1 water outlet
cartridge
glass slit
ss shell slit cavity
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FAUCET, FILTER, SINK
Water in street food carts is not only used for cooking, but is also used for rinsing raw food items like fruits and vegetables, as they are stored in the cart, they get exposed to atmospheric pollution. This step of rinsing before using is mainly missed out in existing scenario or the food items are washed in open areas surrounding the cart, causing unpleasant sight and creating ground for mosquito breeding. The simple idea of having a small convenient sink along with the faucet filter was the best method of providing a rinsing platform for foods that need to be washed.
Supply chain The water barrel is tagged along side an equal volume empty barrel used for waste water collection are placed in the water storage compartment at the bottom of the cart. The faucet filter is connected to the water barrel for water intake and the filtered water which comes out of the faucet falls into the sink, preventing soiling over the workstation. The once used water is then directed towards the waste water barrel and gets collected in it. In the proposed service system, the hub which is the common facility centre can provide the carts with water supplies and also have waste disposal units.
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faucet filter
stored tap water
waste water
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GAS HOB FOR THE CART Designing a gas hob for the cart, was much of a minor design proposal incorporating existing products, with minimal styling alterations, following the brand language of Whirlpool. Available gas hobs with rapid, semi rapid, auxiliary and triple burner hobs were studied with physically available products, in- house Whirlpool corporation. Research on brand aesthetics helped me to develop aesthetic looks for the gas hob. Much like 2nd year product analytical drawing course, semi rapid and triple burner parts were measured and created on solid works, with styling alterations on external features.
Internals of triple gas burner
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SEMI RAPID BURNER GAS HOB
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Wok burner | Triple burner 120-130 ø, 3.5kw Lid 3.3mm steel, enamelled Pan width - 24-26cm 176
Semi rapid burner 65-75mm ø, 1.6-1.7kw Lid 3.3mm steel, enamelled Pan width - 16-22cm Mridula Dasari | Product design | B.Des
As the flame size requirements for various street food differs, because of varying size of utensils and type of food to be cooked, Semi rapid and triple burner offer to better choices. Triple burner is commonly used for large tawa size cooking. The specifications provided below the gas hob concept, explain the technical differences between these two burners.
TRIPLE BURNER - EXPLODED VIEW
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CHEST FREEZER - FOR COLD STREET FOODS Need for freezer technology –
What is a chest freezer?
The current methods used by cold food selling hawkers is based on outdated and inefficient methods of ice box system, in which of salted ice blocks sourced from a supplier are used. This method compared to energy efficient, outdoor freezers, demands for more cost expenditure, in longer picture. Ice box system also requires high maintenance and consumes longer freezing hours. The vendor generally has to depend on ice supplier to open the days business.
Chest freezer is a freezer with a hinged lid rather than a door and belongs to the category of freezers. Freezer is an appliance like refrigerator which is used to generate cold temperature to store food. There is a major technical difference between a freezer and a refrigerator. Freezers can maintain temperatures from −23 to −18 °C (−9 to 0 °F) and freezer only units can achieve −34 °C (−29 °F), whereas Refrigerators generally do not achieve lower than −23 °C (−9 °F). The use of standalone freezers is predominantly seen in the commercial sector. The chest freezer internals can be adjusted according to once convenience in using them. Their Cabinets are available in various capacities with differing physical specifications. The linear of cheat freezers is very simple and is usually equipped with baskets that can be derived. Thus, it provides access to the frozen-food packages in the lower part of the window. The island version of chest freezers has strong glass doors instead of full metal body, provided in sliding door format. These are used for commercial purposes which requires display feature alongside refrigeration. The quality of glass gives a good coverage, without heat absorption from external surfaces. Chest-type freezers are a cost-effective type of food-freezing device.
Current method – ice box system The ice box was created in the 18th century a small cabinet that had a compartment for holding a large block of ice and another compartment for storing food. This method of freezing food was common until about the 1920s, when electric refrigerators and freezers began to make their debut with development of science and technology. Freezer allows to keep food fresh for longer time than before. Refrigeration technology in transit makes food stuff portable and possible to enjoy from distant places. Use of freezing technology can be time saving solution. It can also be cost effective with correct set of resources and built technology to the kulfi-walahs, Gola- walahs and other cold food operating street vendors.
Thermocol ice box
Whirlpool chest freezer
There are various design models available in freezers, with different capacities, technical specifications and orientation, upright and chest. (Image courtesy - http://jyotthermocol.com/wp-content/uploads/2015/03/ Jyot-Thermocol-Box.jpg http://www.whirlpool.com/) 178
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Working In order to design a chest freezer for cold street foods, it was essential to understand its working principles. The most common and important components are the compressor and expansion valve, liquid ammonia. These components--along with the thermostat and coils--make up a pretty simple process that enables to keep food cool and also increase the quality life span.
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The refrigerant begins the cooling process as a vapor under low pressure. The refrigerant in gas form goes into the first component the compressor where the compression process causes the vapor particles to heat up and converts it into a high-pressure state. The really hot, pressurized refrigerant is then pumped by the compressor through a tube into the next component the condenser coil. As the vapor travels through the condenser coils, it starts to cool causing the gas to turn into a liquid, retaining its high pressure. Now-liquid refrigerant with inherent pressure is pushed into the next component: the metering tube, a small structure which helps to regulate the vapor’s pressure so that it can head into the next component the evaporator coil. As the liquid refrigerant heads from the small metering tube into the larger evaporator, its pressure drops suddenly, causing it to convert back into a low-pressure vapor. The evaporator also absorbs the heat, which leads to a freezing cold vapor that keeps the unit’s temperature cold enough for freezing the food.
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The vapor then goes back to the compressor to begin the process anew. The thermostat detects the temperature inside the freezer compartment and tells the compressor when to come on. External temperature regulator: This is either a keypad or button system which can control and regulate freezer’s temperature. Its a better reach control unit unlike reaching for the back of the cold freezer to twist an icy knob that’s frozen in place.
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Freezer frost
Frost free technology
Energy efficient models
The worst thing that can happen to a freezer is frost, which is a thick, cold dusting of fine ice that covers everything inside the freezer turning it all into one big solid icy mess. It is important to understand what causes this problem and solutions to tackle it, with respect to outdoor cart use.
Some freezer models have brains to tackle the frost menace. The technology used is called frost free. Many newer-model freezers have this frost prevention feature, which operates automatically or on simple push of a button.
Many refrigerators and freezers made in the 1930s and 1940s were far more efficient than most that were made later. This is partly attributable to the addition of new features, such as auto-defrost, that reduced efficiency. Additionally, after World War 2, refrigerator style became more important than efficiency. This was especially true in the 1970s, when side-by-side models with ice dispensers and water chillers became popular. However, the reduction in efficiency also arose partly from reduction in the amount of insulation to cut costs. But with the introduction of new energy efficiency standards, refrigerators made today are much more efficient than those made in the 1930s; they consume the same amount of energy while being three times as large.
What causes Frost? If the Opening of the freezer door it too often and allowing too much warm room temperature air in, this can shut down the freezer elements that are built to process only cold air. Insufficient air causes the condenser coils act less efficiently, leading to frost buildup. Sliding doors models can provide better air blockage with less internal air flow, as only a part of the freezer is exposed, unlike single door freezers. There are two models available in order to prevent the frost in the freezer. Defrost technology and frost free technology. Manual Defrosting: In defrost model which requires manual input, seen in cheaper and/or older models, the defrost cycle is controlled via a mechanical timer. This timer is set to shut off the compressor and fan and energize a heating element located near or around the evaporator for about 15 to 30 minutes at every 6 to 12 hours. This melts any frost or ice buildup and allows the refrigerator to work normally once again.
Working: Frost-free freezers use electric fans to cool the appropriate compartment. This could be called a “fan forced� refrigerator, unlike manual defrost units that rely on colder air lying at the bottom, versus the warm air at the top to achieve adequate cooling. The air is drawn in through an inlet duct is passed through the evaporator where it is cooled, and the air is then circulated throughout the cabinet via a series of ducts and vents. Because the air passing the evaporator is supposedly warm and moist, frost begins to form on the evaporator. Frost free freezer holds higher advantage over defrosting systems, in terms of maintenance and with smart technology regulates temperatures to keep the inside temperature consistent where it needs to be. But in terms of energy efficiency defrost models hold higher value.
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CHEST FREEZER COMPONENTS
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Handle Chest freezer handle clip Hook bolt Screw Lock clip Light Lock kit Key Lid shell kit(13) Chest freezer wire harness Lid liner kit(13) Gasket kit(13)
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13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24.
Chest freezer inner door panel rivet Hinge kit(15-18) Tie bolt Spring Hinge guide Nut Control box kit Thermostat knob Refrigerator temperature control thermostat Refrigerator dryer tube Refrigerator compressor Freezer wire harness
25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36.
Clamp, tube Complete base Bracket compressor base Panel Basket, Divider Cover Trim breaker Breaker strip back Refrigerator light bulb Light socket, Chest freezer defrost switch Heat shield Light-deflector
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CHEST FREEZER CONCEPT
The brand aesthetics study provided me with an outlook of Whirlpool design language which helped in developing the freezer aesthetics. The secondary market research which includes project menu analysis and field visit provided me information to build the chest freezer concept catering to the needs of outdoor cold storage requirements. For understanding technical requirements for solar power operated chest freezers, the bottom mentioned link provided me with significant information. The concept of street food chest freezer needs to be simple in terms of usage, efficient in terms of freezing temperature, storage capacity to meet the daily customers count (average). The final concept of chest freezer emerged from all the essential design processes justifying the product development. Like the cart and other appliances crucial amount of time was spent in understanding the freezer technicalities, requirements for cold street foods and power technicalities.
Description The chest freezer is a built in, plug in system for the cart provides perfect freezing for semi liquid food, for outdoor environments. The stylish chest freezer which follows the brand language of Whirlpool boasts for 180L capacity, removable baskets and Kulfi mould seater set,provided with simple adjustable temperature controls and defrost drain system for vendor’s convenience. The technological research on Cold plate system provided efficient solutions to make the chest freezer work on solar battery system. 182
(Information source - http://www.peakprosperity.com/forum/85978/first-grid-solar-freezer-dummies) Mridula Dasari | Product design | B.Des
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Minimal, flushed in aesthetic look was chosen, considering that the appliance is build in, collapse feature of the roof and brand language. Graduation project 2015 | National Institute of Design
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Features of chest freezer concept •
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The freezer’s build capacity for food storage can cater to more than average customer count for a day’s vending business. The compressor system opted for the freezer delivers efficient functioning temperatures at nominal power usage. Incorporating the cold plates system used for outdoor freezers helps to maintain lower freezer temperatures for longer powerless hours. The adjustable portioning divider provided in the freezer can help to accommodate internal utensils of varying sizes. The flushed in LED light module in the freezer liner, helps in providing even distribution of light over the food varieties, enhancing the display. It is built with spring loaded doors providing convenience of transferring food containers. For serving convenience the spring loaded door itself is incorporated with sliding secondary doors which are framed with air tight materials for effective cooling.
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sliding doors
handle
kulfi mould seater
door divider led case support strip led case
ice cream container strip led module
ice-cream containers cut out for led liner cold plates
internal air vent
evaporator coil condenser coil
compressor air vent door hinge
outer fridge shell
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vent
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LINEAR DESIGN Graduation project 2015 | National Institute of Design
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HANDLE DESIGN After numerous explorations on paper and cad ideating, the final handle design reflects the brand language and feels seamless along with the entire appliance and cart. Form – the handle is flushed in with the door without any protrusion, causing no difficulty when the cart is in collapsed form. Positioned to the center of the freezer body, is built with fiber material providing strength to lift the door and is strongly glued to stay intact with the door. The material finish of the handle is same as the entire freezer body. For branding, Whirlpool logo is embossed at the center of the handle giving it a minimalistic and clean look.
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FINAL HANDLE DESIGN
HANDLE DESIGN The freezer control panel is provided at the handle, for convenience of use. Power button - The freezer is provided with main power button, on the left side of the handle which controls the power intake from the solar batteries. The button is indicator model, with led light underneath which indicates power on & off.
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Thermostat - On the left side of the handle design is the temperature control options. These buttons are connected to the internal thermostat, which controls the temperature of the freezer. The temperature control interface is provide with surface lit up digital display, which makes the surface design of the freezer seamless without protruding screens. The display indicates the temperature and mode of operation.
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KULFI SEATER Number of kulfis moulds accommodating - 110 Kulfis. Moulds are made out of food grade acrylic, for food safety measurements and for aesthetic display transparent acrylic was chosen, as it offers unique visual experience with led lights of the freezer reflecting on its surface. 192
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CREAM CONTAINERS 4 containers made of food grade acrylic are provided in the chest freezer, for cold street food vending. These containers can carry variety of Kulfi flavour creams, which will be used for filling the kulfi moulds when required. Ice cream which is used a toppings for Falooda dishes is also provided. Graduation project 2015 | National Institute of Design
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ANTHROPOMETRY FOR THE CART
Alphabet Feature
Mean
Min
5th
25th
50th
75th
95th
Max
a
Stature
1650
1486
1537
1599
1648
1691
1781
1950
b
Eye
1523
1293
1419
1485
1529
1571
1645
1821
c
Mid position forward arm reach
847
589
749
809
849
879
939
1050
d
Mid position height
1363
1090
1229
1309
1369
1409
1509
1841
e
Lower position length
597
340
419
529
599
659
769
1030
f
Lower position height
788
510
659
729
779
839
939
1100
g
Upper position length
951
420
679
859
959
1049
1169
1305
h
Upper position height
1752
1230
1529
1659
1749
1839
2009
2140
i
Leaning - mid position forward arm reach
1147
875
954
1069
1149
1219
1336
1500
j
Leaning - Mid position height
1214
840
999
1139
1209
1289
1399
1820
k
Leaning - Lower position length
942
590
719
849
949
1029
1139
1450
l
Leaning - Lower position height
432
0
0
189
419
679
849
1040
m
Span
1687
1392
1549
1634
1684
1739
1829
2040
n
Span akimbo
866
700
774
831
859
899
959
1165
o
Grip inside diameter, maximum
50
39
42
46
49
51
56
60
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Anthropometric study is the scientific measurements of the Human shapes and sizes. Anthropometric study plays a crucial role in the field of Industrial design. For the project, in order to develop cart solutions it was important to understand adult Indian dimensions standards, to provide ergonomic comfort to the operating vendors. Figures here represent the anthropometric abstractions for the design of an Mobile food cart. These dimensions have served as pillars for the concept cart architecture and planning. For the workstation, cart shelf placements, average Indian hand reach; average Indian height for cart structure; and for the handle - hand grip diameter has been studied. and considered for the final cart concept. Graduation project 2015 | National Institute of Design
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CART - SKETCHES
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The initial sketches were more of form explorations of a mini kitchen with varying feature styles, architecture and design elements. Different kitchen styles were explored apart from mobile cart models, to find if there is a possibility to establish a new language for mobile food vending product.
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WORKSTATION DEVELOPMENT
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*Dimensions used here vary in the final concept Graduation project 2015 | National Institute of Design
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PERFORATION DESIGN
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CART DEVELOPMENT TIMELINE During the course of the project journey the design of Desi Food cart has undergone various changes, and finally evolved, at the end. This is a simple map narrating few of the important metamorphosis stages of both form, style development of the Desi food carts.
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Elements
Start with the basics
Playing with proportions
An initial CAD concept for Indian street food kitchen, is more of a block based illustration of design ideas. Compact, flushed down, modular elements, with more professional, equipment based look approach was applied in this stage. This concept helped me to set initial dimensions, design elements which helped to define the concept requirements.
The cart figure here is from the first set of form explorations of the cart. This concept was developed based on current push cart (Thela) models of India, for setting a preliminary form language.
This image represents alterations to the cart components, provided in the earlier stage. This CAD exploration is an outcome of size altering, mirroring & flipping of existing design elements.
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Fixing appliances
Getting together
The requirements pertaining to the two different food menus of the project, in terms of appliances and technological inputs were being resolved, at this stage. Storage partitioning was also being experimented.
A phase where answers to all the questions, doubts, the fog over the end result was getting lucid, but cart aesthetics were still not resolved. Equipment and technology was designed and established in the carts.
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Pre final
Final stage
In the pre-final stage all the dimensions and function have been established. This stage was all about the carts final aesthetic experiments.
“Design can go endlessly, its up to you to establish the end�. This stage was at the end of the project. The design was stable, answerable and proportionate.
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SCALE DRAWING
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WHEEL Wheel is an important part of any mobile transportation means. Wheels, in conjunction with axles, allow heavy objects to be moved easily facilitating movement or transportation while supporting a load, or performing labor in machines. There are various types of wheels, which vary with size, context of use and materials they are made of. Current cart wheels are mainly rickshaw wheels with pneumatic tires. For the cart the type of wheel defines the quality of journey. A wheel is made up of various components and depends on its construction. Rim The rim is the “outer edge of a wheel, holding the tire.� The rim makes up the outer circular design of the wheel on which the inside edge of the tire is mounted on vehicles such as automobiles. Most of the rims are made up of aluminum alloy as they provide high strength and few high -end rims are made of carbon fiber. Rickshaw wheel rims are based on steel construction. The choice of rim defines the size of the tire. The type of rim is chosen according to the size of the vehicle and purpose of use. Tire A tire is a ring shaped component of the vehicle, covering the circumference of the wheel. It is an essential component of ground vehicle design. It acts as first wall of protection for a wheel as it prevents it from wear and tear and improves the performance of the vehicle. The major function of a tire is to provide traction between the vehicle and the road while providing a flexible cushion that absorbs shock. Tires come in various sizes and materials for various applications.
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(Information source - https://en.wikipedia.org/wiki/Wheel Image courtesy - http://www.frostmagazine.com/wp-content/uploads/2012/04/Wheel-Cross-section.bmp https://cpanel.tkcarsites.com/cp/wildcard/FreeTextEditorImages/1143/ tires123.JPG) Mridula Dasari | Product design | B.Des
TYPES OF TIRES Tires are mainly classified by the type of material, construction type, application and pattern design.
Solid tires:
Pneumatic Tires:
Solid rubber tires are used in various commercial and industrial applications. These are non-pneumatic and are manufactured from solid rubber and plastic compounds via molding operations. Solid tires are used in non-automotive applications such as casters, carts, golf carts, skateboards, scooters, trailers and lawn mowers.
A tire made of reinforced rubber and filled with compressed air; used on motor vehicles and bicycles etc. Pneumatic tires are designed to meet five main goals: low rolling resistance, low vertical stiffness (to cushion the ride), high sliding friction in both wet and dry conditions, high longitudinal and lateral stiffness and resistance to wear and damage such as cutting, puncturing, and abrasion. Due to these properties these tires are widely used in automotive industry. Pneumatic tires vary in their material combinations and structural design.
Semi Pneumatic Tiers: Semi-pneumatic tires have a hollow center, but they are not pressurized. They are light-weight, low-cost, puncture proof, and can provide cushioning. They are used on lawn mowers, wheelchairs, and wheelbarrows. These often come with complete assembly of the wheel. Due to their rugged quality they are used industrially too.
(Image courtesy - http://www.hobbyking.com/hobbyking/store/catalog http://wheelchairassistance.com/wheelchair-accessories/21.jpg) Graduation project 2015 | National Institute of Design
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SUITABLE WHEEL VARIANTS AND THEIR SIZES
GARDEN WHEELS 12”X3.5” | 14”X4” | 16”X3”
MOPED | CARGO WHEELS 12”X3.5” | 16”X3”
| 16”x2.35”
FAT BICYCLE WHEELS 16”X2.35” | 14”x2.35”
(Image courtesy - http://henscoops.blogspot.com/2015_05_01_archive.html http://www.marc-chantal.com/wp-content/uploads/2013/11 http://www.carrettogelati.info) 214
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WHEEL REQUIREMENTS Heavier and larger size wheels are better to cope with bumps, path holes and rough surfaces while commuting. These wheels are capable of holding heavy loads. Whereas lighter wheels like that of rickshaw, can provide quicker rides only with lighter loads. They cannot withstand the equipment weight and overall body weight of the concept cart. Fat tires and wide rims with minimal details are the best choice for the cart concept, which requires load efficiency and balanced movement. With the use of solid fat tires, there will be no more problem of punctures and will be durable. A mix of cargo wheels with other heavy duty castor wheels can create aesthetics variations and also fulfill functional demands.
(Image courtesy http://www.jrcoinc.com/assets/aerator-38fm/det-fm5.jpg http://www.shedsunlimited.net/shed-garage-galleries/chicken-coops-andbackyard-hen-houses/slides/tractor-carriage-coops.JPG) Graduation project 2015 | National Institute of Design
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3 WHEELER CONCEPT
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4 WHEELER CART
Front wheels – for additional support and distributed balance of weight, earlier three wheel concept with front cargo wheel was altered. Instead of cargo wheel in the front, heavy duty caster wheels are added, to provided better directionality to the cart. 218
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TELESCOPIC LIFT SYSTEM Why an actuator system ? In order to answer the security issues through minimal and effective design solutions, I integrated the concept of telescopic open shut system. The cart immersed telescopic system combined with small control key along in the proposed system model, provides a simple and effective security system to the Desi carts. The actuator system provided in the cart concept is mainly to prevent internals and food materials getting exposured to climatic and atmospheric conditions, security concerns and also a medium of conveying if the business is operating or not. During non-business hours of the day, the carts if open can be exposed to theft issues. Due to long time exposure to the sun, the internals which are made of heat absorbing materials such as steel and aluminum will end up heating, provided a flaming station for the vendor to work on and also result in the damaging of appliances which will be a major concern. While travelling the telescopic roof shutting system over the work station prevents the food material from getting exposed to dirt and pollution.
(Information Source and Image courtesy https://www.firgelliauto.com/collections/linear-actuators https://en.wikipedia.org/wiki/Actuator) 220
Technical study It is always better for a designer to be technically informed about his/her proposed solutions. In order to understand the feasibility of telescopic lift concept, I decided to do some background research on the technical possibilities before taking the concept ahead. I started of with desktop research by typing product solutions which use telescopic lift mechanism, as I wasn’t sure about the correct technical vocabulary. The research provided me application examples such as Ikea ergonomic lift table, telescopic lift sewing table, DIY telescopic furniture solutions through which I was introduced to the world of actuators. An actuator is a type of motor which can convert energy into controlled motion in any mechanism or a system. The type of actuator is based on its energy source. There are four types of actuator systems available in the market. Electric actuators which are powered by electricity, Pneumatic actuators - work on air created energy, Hydraulic actuators - work on the basis of fluid energy and Mechanical actuators which required physical effort to convert motion to execute movement.
Types of motion The motion of an actuator can be in virtually of any form, such as blocking, clamping or ejecting. Actuators can create both linear motion and rotary motion or oscillatory motion. Actuators are further classified based on their moment as linear actuators and Rotatory actuators. Electric Actuator An electric actuator is powered by a motor that converts supplied electrical energy into mechanical torque, therefore also called electro mechanical actuator. An electric actuator is the simplest and most readily available forms of actuator. Electric actuators are the most cost effective than hydraulic and pneumatic counterparts. The job that an electric actuator provides is clean and of low maintenance, unlike the other actuators which involve oil.
The application of actuators is typically is seen in industrial applications, a tool in electronic engineering and Design engineering, robotics.
Mridula Dasari | Product design | B.Des
ACTUATOR APPLICATION EXAMPLES
Sewing table - mechanical actuator system
IKEA - Becket, ergonomic lift table - electric liner actuator system
Solar panel tilt - multiple axis electric actuator system
VARIANTS - ELECTRIC LIFT ACTUATORS
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Actuator system for the cart: The technical requirements that Ideal actuator should fulfill for the cart include • The actuator should be rugged to hold the top load which carries the solar panel, • Should provide ease of use and efficiency in terms of work handling and longevity • Time efficiency – shouldn’t be a time consuming process to open up and close the cart • Stroke length of the actuators should meet ergonomic requirements of Indian 75th or 95th percentile heights. • Should provide reliable remote linear motion with the push of a button
Electric actuators offer advantages over mechanical, pneumatic and hydraulic systems in many applications and fulfill the criteria for the cart requirements. They are selfcontained, rugged and durable, which make these actuators ideal for cart, which require desirable lift, lower, push, pull operations and compact positioning. Safe operation – The movement in electric actuators is based on motor connectivity which are provided with thermal switches in their winding or electronic load monitoring to shut the actuators off in case of overheating. All the linear electric based actuators are capable of handling their loads with power removed, providing a safe operation for the vendor.
and hydraulic). These are capable of providing consistent, repeatable performance for entire life time of the actuators. Rugged and reliable – These actuators are gasketed and sealed completely for protection in wet, dirty and oily environments making it convenient for outdoor usage. The rod style actuators are made of stainless steel and also in aluminum extension tubes to resist corrosion.
Versatile – electric actuators are capable of various stroke lengths of 1 to 36 inches with good speeds as high as 2 inch per second. 32 inch stoke length, triple tube actuator is used for the cart concept, which provides optimum extended and collapsed length to the cart. Mounting – it is easy to mount electric actuators which require two wire connectivity amongst them for operating. Maintenance free- Electric actuators provide maintenance free service. All adjustments and lubrication is provided at the factory, unlike the counterparts (mechanical, Pneumatic 222
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ø50 mm ø42 mm ø35 mm
Top
810 mm
1905 mm
Back
Contracted body Graduation project 2015 | National Institute of Design
3 stage expanded body
Triple tube lift electric actuator is used for the cart, in order to meet the height requirements. Specifications Actuator model
3 stage lift actuator
Load lift capacity
200 lbs (~90.7 Kg)
Stroke length
32”
Achiveable Expanded length
42”
Diameter
base - 50 mm 1st column - 42 mm 2nd column- 35mm
Power
Electricity
Electricity consumption
8 ohm per cycle
Material
Alluminium 223
ACTUATOR PLACEMENTS IN THE CART The linear actuators are placed at four corners at the near ends of the cart, perpendicular to base structural frame, which runs amongst these actuators. The base MS pipes are joined to the ends of these actuators along with a center running pipe joinery which creates a frame supporting the lower compartment of the cart which holds the garbage shelf and water cans. This frame also holds the tires, giving strength and support to the cart actuators. The position allotted for the actuators in the cart is for maximum open workspace without pillar like intrusions in-between, the distance between the two parallel actuators when extended creates a large window like space which provides convenient of interaction between the customers and vendor. Power – there needs to be equal power distribution amongst the four actuators for balanced lift and pull of the roof top. All the actuators are connected with wires, cased in a extruded block metal pipe. This casing also serves as support to the wooden workstation. This method of power distribution is seen in Ikea Becket ergonomic lift table.
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actuator wire channel
actuator control box
actuator
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SOLAR PANEL SYSTEM Using solar power for the cart The widely popular trend of today, which is changing the power scenarios of the present world, is renewable energy resources. With the advancement of solar and many other renewable technologies, designers and innovators are planning for new, efficient, effective power applications, which will further shape our future. So why not make the near future cart go green, with sustainable eco-friendly power sources, to run its daily power based operations, rather depending on depleting fossil fuels. Solar PV system is quite a useful renewable type power source especially for outdoor based applications, for the cart it can be an apt power source, provided efficient energy backup and appropriate solar PV setup.
able to generate power only when power grid is available. It interferes with the grid to send excess power to the grid bank for later use. On-grid system are best suitable for domestic and stationary commercial purposes. DC power from the solar panels is passed through the grid - tie inverter and gets converted in to AC. This is how energy from solar panels is provided to various applications.
Off grid systemThe off grid based solar panel system allows to store the power in batteries for independent power usage. As these systems are not linked with the main grid, they are not affected when power grid goes down. Off grid system is mainly recommended for applications is which solar PV system cannot be connected to the power grid.
Solar PV system As the prices of Solar panels and solar energy storage batteries have continued to fall, in many countries its cost has become cheaper than fossil fuel generated electricity. Three types of renewable electricity system are available today, which operate as off grid system, Grid based system and battery based grid tie systems. Choosing the type of solar PV system depends on the location, economic factors and the purpose of use.
On-grid system - In on-grid based, solar panel system is
Battery-based grid-tie systems Quite similar to stand-alone Off grid systems, in this solar PV system is connected to the utility grid and also uses power storage batteries. These systems can send out to the grid any surplus electricity generated and use batteries only when there is a power outage. Similar to a grid based system, DC power from the solar panels is passed through a grid-tie inverter that converts it to AC, at the same time charges the backup batteries. If there were a power outage the inverter would disconnect from the grid and run power applications as an off-grid system. The battery banks can be smaller in grid-tie with backup systems, since they are only used when the grid is down. (Information source- http://www.solar-facts.com/batteries/battery-types.php Image courtesy - http://outbaxcamping.com.au/120w-solar-panel.html)
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How to choose a Solar panel?
Choosing Solar battery system for cart
The Solar panel size is often described with its physical characteristics, number of cells, and power. The solar panels used in grid-tied PV systems are different from off-grid equipment.
Off grid based solar paneled power supply system is the best choice for the cart, as it is mobile. Therefore it is essential for the cart to carry efficient and suitable number of solar batteries for all its electric applications. Further study on solar battery models, helped me to decide on the cart architecture and dimensioning.
1. Physical Size Length and Width – The length and width of solar panels does vary slightly from the type of manufacturer, but most companies are manufacturing solar panels in standard sizes. Solar panels are available in various sizes according to the purpose of use. It is important to see the available roof space before choosing a solar panel. For residential purpose were smaller size is a better fit for available type of roof space, the typical sizes ranges from 61 inches by 41 inches to 65 inches by 39 inches. For commercial applications the common size is generally 77 inches by 39 inches. Most commercial projects have hundreds of panels and this is why slightly larger panel is more ideal choice. Depth – The depth of solar panels range between 1.4 inches to 1.8 inches, although we are seeing more manufacturers move to a 1.8 inch depth.
2. Number of Solar Cells The Cells are the electrical devices that convert sunlight into electricity in a solar panel. In order to generate useful amount of power, cells are connected together in a solar panel. The more the number of cells the higher is the electricity produced. The type and size of micro inverters used for solar panels are often determined on the basis of the number of solar cells in a panel. 3. Power Rating, or Wattage The other important characteristic to be considered before opting a solar panel is its power rating. The size of the panel varies according to power rating. Therefore it is important to see how much power is required for the purpose of street food vending, cart applications. In regards to power, size is typically referred to in DC watts under STC (Standard Test Conditions). STC is what a solar panel manufacturer uses in their technical specifications of Solar PV equipment.
Weight - It is important for structural analysis to calculate if a roof can incorporate the size of solar panel and is able to withstand the weight of the solar equipment. The weight of the solar panels may be important in scenarios where reinforcement is needed and there is no access to the framing. Graduation project 2015 | National Institute of Design
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CART SOLAR PANEL
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CART SOLAR PANEL SPECIFICATIONS
Cells
Electrical performance under standard test conditions
No of cells per module
36
Module Characteristics Length x Width x Depth
1425mm (56.1in) x 652mm (25.7in) x 58mm(2.3in)
Weight
11.9Kg (26.8 lbs)
Junction box characteristics Length x Width x Depth
1425mm (56.1in) x 652mm (25.7in) x 58mm(2.3in)
Reduction of efficiency under low Irradiance Reduction
4.3%
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Maximum power (Pmax)
130W (+10%/ -5%)
Maximum Power voltage (Vmpp)
17.6V
Maximum power current (Impp)
07.39A
Open circuit Voltage (Voc)
21.9V
Short Circuit Voltage (Isc)
06.02A
Max System Voltage
600V
Temperature Coefficient of Voc
-8.21x10V/C
Temperature coefficient of Isc
03.18x10A/C
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SOLAR BATTERIES FOR THE CART
The solar batteries used for the cart should be efficient in terms of energy storage capacity; should be chargeable from external power source; compact and light weight, so that it can easily fit in the cart structure and provide comfort while carrying the cart around. The choice of battery will dictate the experience of the cart. Market study: There are different kinds of batteries which are used in storing solar electricity. Amongst them lead-acid batteries are most common and other competitor batteries such as nickel-cadmium and nickel-iron can be expensive but are also inefficient or hard to dispose of. The three main leadacid batteries are: Flooded (FLA) - unsealed with liquid electrolyte Absorbed Glass Matt (VRLA) - sealed with electrolyte held captive by glass mat Gelled (VRLA) - sealed with gel electrolyte
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Flooded Batteries (FLA) - Flooded batteries are the least expensive and most common of the lead-acid batteries. For this reason they are treated as a kind of reference point for the VRLA batteries. Unlike AGM and gel batteries, they are unsealed and therefore have to be well vented. This means they must be stored in a battery box, especially for outdoor use. The disadvantage of FLA batteries is that they require periodic care because of their unsealed property and also need to be properly oriented. Applications of FLA batteries: • Telecommunications • Emergency Back-up systems • Golf carts and electric vehicles Gelled Batteries - Gel lead acid batteries are specialized in deep-cycle applications. They use fumed silica as a thickening agent for the electrolyte, which makes the cells sturdier. The viscous electrolyte prevents the cell from leaking when damaged. Gel batteries also vent less and discharge at a slightly higher rate than flooded cells. Gelled batteries are sturdy and require low maintenance. The few serious downsides that make them a sub-par option in solar storage are they are not compatible with flooded and AGM cells due to much lower charging voltages. The low charging voltage also makes it very easy to accidentally overcharge the battery and destroy it, particularly true in solar electricity systems, where electricity production is variable. The gelled batteries require precise charging voltage range. Gelled batteries are more expensive than flooded cells, do not provide much better amp-hour capacity and generally don’t last as long as FLA. The gel battery provides extra convenience but not extra capacity.
Applications of Gelled batteries – • Hot weather environments • Very-deep discharge situations AGM Batteries - Absorbed glass mat batteries are the latest development in valve-regulated lead-acid batteries. They are designed with the electrolyte held captive, by sheets of fiber glass. In some respects AGM batteries are similar to gel batteries. AGM cells are leak-proof due to the captive electrolyte and do not need much ventilation under normal conditions. However, unlike gel batteries, AGM cells use the same charging voltage as flooded batteries and are more compatible with solar electricity systems. Advantages of AGM cells include their non-hazardous nature, lightweight, resistant to cold temperature, not inclined to heat up (low internal resistance) and able to hold a static charge for a long time. These batteries offer maintenance free solution unlike flooded and gelled batteries. In addition, they have the highest discharge rate of the three lead-acid batteries. However, AGM batteries are comparatively expensive than Flooded batteries. Applications of AGM batteries: • All flooded battery applications • Stand-by applications (street lights, computer backup • Cold weather environments • Wet environments • High end cars, motorcycles and recreational vehicles
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Choice Validation: •
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Gel batteries are generally not recommended because of their high sensitivity to charging voltage. Any mistake can easily destroy the entire battery bank, so the option of gelled batteries is ruled out. With once in a week monitoring and maintenance, at lowest installation cost possible, flooded batteries provide a good option for the carts solar power system. The process of monitoring the batteries health can be easily incorporated in the provided system model, which proposes supervision incharge’s. AGM batteries also offer good choice for cart system as they are easy to transport, provide effective energy backup and offer free maintenance. Both FLA and AGM batteries are good options for the cart and theses systems have already been applied in similar outdoor solar powered systems.
(Information sourcehttp://www.solar-facts.com/batteries/battery-types.php Image courtesy - http://www.trojanbattery.com/images/image_library/ TRJN_FloorMachine_BatteryFamily_HR.jpg) Graduation project 2015 | National Institute of Design
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POWER REQUIREMENTS
Terminology – DC | Direct current AC | Altered current V | Voltage of the appliance Watts | unit of power (energy per unit time) In the following page are the power consuming appliances, for the two different cart menus. The power consumption by the appliances is represented in watts per hour consumption. 12 Volt DC appliances have been used amongst all the appliances, as solar power generated from panels is in DC form. AC is opted for areas where there is long distance transmission of electricity, in order to prevent energy loss during transmission. For the cart system, where the supply region is very small Direct current is the best option. Addition to this AC output technology in solar PV system is still under development, and for conversion AC to DC solar inverter is required.
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LED direct light fixture – 12V DC Wattage/ hour – 40 – 45 watts
LED direct light fixture – 12V DC Wattage/ hour – 40 – 45 watts
Linear actuators – 12V DC Wattage/ hour – 96 watts
Chest freezer 180 liters – 12V DC The power consumption of chest freezer depends on the following factors • Energy efficient model • Holding Capacity of the freezer • Core technology • Season of use – consumption of power is mainly high during summers, over winters Wattage/ hour – 200 watts (on average)
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CHAT PAT CART Appliance
MEETHA COOL CART Watts x hour/ 1 day
Led fixture
40 watts x 4 hrs
Actuators
48 watts x 1 full cycle
Menu board
Appliance
Watts x hour/ 1 day
Per day Power consumption
160 watts
Chest freezer
200 watts x 6 hrs
1200 watts
96 watts
Led fixture
40 watts x 4 hrs
~50 watts x 6 hrs
300 watts
Actuators
48 watts x 1 full cycle
Total power requirement/ day
556 watts
Menu board
No of 112amps (1344 watts) solar battery - 1
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Per day Power consumption
160 watts 96 watts
~50 watts x 6 hrs
300 watts
Total power requirement/ day
1756 watts
No of 112amps (1344 watts) solar battery - 2
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BATTERY CHARGING - POWER SUPPLY SOURCES In the systems proposal, the Desi food hub (Common Facility Center) is pictured as the means of providing energy back up in the form of solar batteries, for cart operations, during non favorable weather conditions, for cart installed solar panels, which work on off grid basis. The proposal for the Hub suggests, grid connected solar PV installations on the roof, which will help in additional backup in batteries, which can be supplied to the Desi carts.
Monday sunny
Charging Hours
Fully get charged
Tuesday sunny
Fully get charged
Charging of cart’s solar batteries from operating sites (vending locations), is also possible, providing ease of availability for plug-in charge source.
Wednesday cloudy
1/2 charged Fully charged
Vending hours
1/2+ energy discharged
1/2+ energy discharged
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external charging means
1/2+ energy discharged
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ADAPTABILITY OF THE CART THE CONCEPT After working on methods to develop a concept that can adapt to diverse requirements of different Indian street foods, a concept based on plug-in and operate was generated. The concept works simply on what the term suggests. In the plug-in concept, the common element ‘the workstation platform’ for any cart is customizable to the food requirements it is catering to. The customization is in terms of placement allocation, according to physical specifications of various appliances, size and quantity of utensils; based on which cutouts are provided in the wooden workstation slab. The lower shelf which holds all the products, in order for the cart to function is allocated according to the workstation cutout. 236
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CHAAT COUNTER
DRY FOOD WATER FILTER
GAS HOB CHUTNEYS
The Delhi chaat counter ‘Chatpat’ offering savory street food, the workstation has customized cutouts for the chaat ingredients. The menu demands for four varieties of liquid toppings i.e., chutneys and dahi (yogurt), which is held in stainless steel chain containers and the dry food display shelf holding Golguppa puris, Bhel, Dahi bhallas, with vegetables and sev topping, are provided in acrylic food holders. For cooking and water filter concept separate space is provided considering ease of work flow. 238
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COLD SWEET COUNTER WAT E R FILTER
CHEST FREEZER
ACCESSORIES
The Meetha cool cart, offering sweet and cold Mughal dishes, the work station is customized to incorporate the main appliance the chest freezer, according to its physical spread. The chest freezer mainly holds the food requirements for platting the menu. Kulfis cream carrying moulds are placed in kulfi mould seater and four containers to hold additional kulfi cream mixture and ice-cream for Falooda dish are provided in the freezer. Additional space is provided on the workstation that can hold topping accessories. The faucet model water filter, along with the sink which is common in both carts is allotted separate space for convenience of dispensing. Graduation project 2015 | National Institute of Design
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CHATPAT
Menu
Bhel puri Pani puri Dahi puri Dahi bhalla Aloo tikki
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Compost
Plastic
Dustbins of the cart have been color coded as per the standard waste disposal type, providing later convenience for recycling and bio gas generation procedure.
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Shelf lighting 5 volt spot light LED bulbs are provided for directly lighting on shelf held foods. The shelf based foods as disconnected to the main battery power supply chain, due to power connection complications, therefore a battery operated system is given to the shelf lighting fixtures. This feature is just an additional display option and can be applicable to all food varieties which are shelf carried and need direct lighting. Graduation project 2015 | National Institute of Design
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LIGHTING - INSPIRATION | TECHNOLOGY
sl 713 LED splitter
MATERIALS : Extruded aluminium base holder, polycarbonate diffuser shade.
The LED light source, combined with modern optical elements, ensures an even light distribution due to the diffuser with micro-prisms that resolves the problem of the points of light generated by LED’s. The diffuser used is made of polycarbonate. Despite being invisible, the materials used in this context play a key role in determining the effectiveness of the light source for the space. The lamp is attached to the hood to providing even distribution of light on workstation of the cart. The loop like design structure enhances the overall cart form. This sleek light fitting allows considerable versatility to the application. 248
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Wire frame
CHATPAT 250
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MEETHA COOL
Menu
Kulfi Kulfi Faluda Faluda
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Basil seeds
Dry fruits
Rose syrup
DISPLAY EXAMPLE - TOPPING ACCESSORIES 254
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solar panel
sheet metal frame
led display board
led light module
control unit|lights|solar panel tilt
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WIRE FRAME
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ADVERTISING The concept For innovative food menu display and advertising, I wanted more than flex sheets, bill boards and banners. As the cart is a combination of modern design and technology, I wanted a method or means of branding to be emerged based on them. Web surfing provided me with digital display boards. The cart is integrated with LED display board on the roof compartment, which displays brand information for advertising and menu. The Display board is a loop model running on all 4 side surfaces of the roof section. The display panel is powered through the battery source. It can be programmed for auto on off, when the cart is open and closed respectively.
Specifications LED digital running display board 120 mm height x Cart dimensions 5 mm screen thickness Screen color - black Font illumination color - white 260
Technology
Form
LED Digital scrolling display signs can give very clean and effective visuals. The brightness of LED display panel allows them to be used for outdoor purposes like signage’s and advertising billboards. In recent years they have also become commonly used in destination signs on public transport vehicles. They come with sufficient backup memory, according to the display board size. LED display signs are easily programmable to provide information changes like menu content, Branding name etc, making it versatile for various business operators. These also come with remote controller which makes it easy to program and run them. Better pixel choice, display size and light color can be effective means of advertising through LED display panel. LED display panels are also programmable for scrolling display of content, which makes it easier for public to view the information from various directions. Dynamic information can also help in drawing attention, over static mode. As late evenings and nights are the peak hours for the street food business, the information being lit up on the LED display panel provides better vision to the audience.
After choosing the means of advertising, I was questioning on to how to integrate this technology with the cart form. Working on the form integration parameter and better distant visual sight; the roof presented a better area to integrate this display technology. I decided to go for loop model digital display board, which can wrap around the carts surfaces. Color choice White lighting offers better visual display and also goes with the CFM of the cart, maintains the same ambience, suiting the other light sources used.
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CONTROL SYSTEM The cart has several power operated appliances, which need to be controlled and adjusted according to daily cart based vending activities. Apart from providing individual control switches at each appliance area, for easy reach and comfortable operations, there was a need felt for a common control unit.
Option – 1 In order to full fill this need, simple remote controllers with technology that can answer to the proposed type of applications were studied in brief. Remote controls are available with basic infrared technology, Bluetooth and internet based. Infrared is not apt for the cart context, which has multiple applications and creating pointers at multiple surfaces and usage will be very tiring. After pitching this requirement to the usability and interaction expert at Whirlpool, Bluetooth operated control models where suggested to be better in terms of technology. App based idea was discarded, due to the requirement of smart phones, which is not widely prevalent amongst street vendors and also due to the requirement of internet connectivity while operating. Bluetooth connectivity in a compact body with simple tackling interface buttons and easily understandable screen interface can prove to be easier for street vendors.
Option – 2 There is another option regarding control system of the cart. A smart control system that can adjust the appliances to automatic settings, prior to vending operation. This can be better solution in terms of operating convenience, for the vendors. Devices that can be set to automatic controls can be easily adjusted within the appliance itself. Electrical based kitchen appliances can also carry smart control technology. This system can be applied along with normal switch controls, for maneuvering changes when the self-control smart system is not responding. With this method, the need for remote controller can be eliminated. Presetting power operated kitchen appliances can be an easy delivering idea, cutting down on technicalities.
A small remote, with key holder chain that can carry cart shelf keys, like that of a car's was designed as a proposal for the remote control unit. Control operations: • Actuator telescopic lift system of the cart roof • Light fixture underneath the roof, bottom shadow lighting fixture. • Battery on, off controls, also provided with energy level indicators , along with battery number • Digital text running LED display board. • Other control applications can also be coded, to make multi operating controller.
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display screen
on | off-device & settings mode intensity control
intensity control
application shuffle
cart key
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CONTROL INTERFACES
Light fixture
Battery essentials
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Battery essentials
LED display board
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ORTHOGRAPHICS
800 mm
1660mm
1065mm
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1880 mm
2100 mm
940 mm
customer | front view
40 mm 340 mm
560 mm
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SYSTEM - PROPOSAL In order to source ways for promoting and developing Indian street food vending, retaining its values; there are various backlogs at the system level that need to be looked at. There can be numerous possibilities of systems design solutions. I have tried to come up with a possible concept scenario for the future of Indian street food vending, which showcases different vending grounds and a new operating system, including the cart concept. This system can also be considered as service design proposal. The idea is presented in an info graphic map format, as a pitch of my ideas for the ‘Desi street food model’. So what’s the systems model? A system which provides • organized vending locations for street food hawkers • an efficient work platform for the vendor, to perform vending activities • a common facility center (Hub) for prior and post vending activities like street food preparations and garbage disposal respectively, under monitored environments. • Achieving these developments involving various stakeholders who can carter to this system level change.
The map here presents all the fundamental elements, the stakeholders, the common facility center (the Hub), in order to make the proposed system model working.
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STAKEHOLDERS
Stakeholders, with the motive to uplift street vending without personal benefit motives, like NGO’s who are working for the better livelihoods of street vendors and commercial industries who can promote their business through this platform, have been thought off and are placed in the system design proposal. Support and establishment groups – Government and NGOs. Government can either adopt this system and provide a common facility center (The hub) for the vendors or can be a part of support system by providing funds, business opportunities, tourism based opportunities, better vending grounds in culturally rich areas and creating street food markets, for this system. Vending location providers Apart from food streets and natural markets which can be the provisions under the government, the other vending venues which run customer food catering operations, like recreational, entertainment, relaxation businesses can support and facilitate this system with vending grounds. Equipment providers - Appliance industries and Renewable energy businesses These mentioned industries can use the cart as a means of advertising to develop and promote their business, by co-branding with other inverters. Appliance industries can facilitate or give subsides on kitchen equipment for efficient food based activities and the Renewable energy businesses can provide with Solar PV systems and energy batteries.
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The infograph here represents the various stakeholder possibilities and their utilities, for the Desi street food system
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HUB (CFC) - ACTIVITIES
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An adopting site - The hub is an adopting site for the current street food vendors of India, alongside food preparation handlers, who are mainly the family members of the vendor in present day scenario.
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A training site - proper food handling practice which is a crucial qualification requirement, is deficient amongst majority of street food vendors. Providing a training platform where certain important measurements on food safety practices can be thought to the vendors, will help to improve the hygiene levels of the food vended.
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A kitchen - Operations prior to the vending occur at the hub, which facilitates organized, regulated, efficient kitchen environments for the street food preparation handlers. This can answer the issues related to unhygienic kitchen space and insufficient storage facilities faced in current scenario.
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Energy supplies - The hub parking zone is a solar charging station for the Desi carts, during day hours. During unfavorable weather conditions theses carts are provided with sufficient energy supplies, in terms of batteries from the hub. Energy proposal for the hub is to have grid connected solar installations, for an overall eco-friendly system.
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The carts are loaded with food materials and required fuel supplies at the hub, in order to perform daily vending activities at different venues.
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For vending locations which are at distance from the hubs, where carrying of carts becomes a problem for the vendors, the carts are delivered to the operating site for permanent setup base. Choosing vendors from nearby vicinities of these regions for vending operations can be convenient. Food from the hub is delivered to these locations. Rest of the post vending activities can be taken care at the vending venue.
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The vicinities operating carts come back to the hub, for post vending activities related to garbage disposal and cart parking, for next day vending cycle.
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Garbage disposal - Organized Garbage disposal system is proposed, color coded for organic and recyclable wastes which are generally generated by street food enterprises. Provided also is similar color coded garbage bins within the cart, a requirement during vending hours. There is scope for independent biogas generation setup at the hub, as a simple biogas dump pit does require complex infrastructure.
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bio gas chamber
training site sorted garbage disposal
eatery cafe
resource loading site regulated preparation site
solar parking site
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USAGE SCENARIO WITH RESPECT TO THE SYSTEM 01 The day’s business routine begins with, loading of cart with vending essential requirements i.e. Water and food. During non-sunny days, when the carts solar batteries are unable to be charged, batteries from the hub station is provided to the cart. The parking lot for the carts during day time acts as charging stations for solar batteries of the cart.
03 The vending destinations which are at vicinities of the Hub, the carts are taken by foot. The carts which need to be commuted to distant locations are mainly permanent based setups in destination points, which can be transported by carrier trucks.
02 Every vendor is assigned to a respective vending site, which is provided by the hub incharge, in order to avoid confusion and spread of business. Several carts are assigned with various street foods to different vending destinations.
04 At permanent setup and distant vending locations, food vendors are chosen according to that region for convenience. Food to the distant vending locations can be on daily delivery bases from the Hub. Rest of the activities including charging of the batteries can be taken care at the vending location. As the batteries are adaptable to external power plug-in, charging from external power supplies during unfavorable weather is not a problem. Permanent cart setups can also be owned by the context business operators.
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05 After reaching the target location, the cart is established using the control key and pre vending food preparations at the cart are conducted. The control key helps to expand and open the cart, unlock the storage shelfs and operating power based sources. Food display control is turned to invite customers, once the cart is completely established and ready for business.
07 After reaching the hub the garbage is transferred according to the type of disposal requirements. Paper plates, glasses, wooden spoons, sticks, etc. which requires recycling is dumped into blue bin and the organic waste which can be used for bio-gas is transferred into provided green bin. The disposal of organic waste can be directly transferred to biogas dump site.
06 The street vending service is conducted according to the business hours. The cart offers complete food vending requirements for vendor and also provides incorporated garbage disposal bins. Once the day’s business comes to end the cart is shut and is taken back to the Hub, where garbage and left overs are taken care.
08 The day’s journey comes to end, with the carts parked at the parking lot of the hub for the following day. The main purpose of parking the carts is for security which is provided at the hub and for solar charging during the day hours.
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PROTOTYPE
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STEP - 1
After reaching to final concept level, where CAD, form function, Aesthetics were sorted, it was decided to make a scaled down model of the final cart concept. In order to do so, first the question of ‘Which scale will the model be? ’Was to be answered. The requirement parameters from the model was simple, the details of the concept should be visible and should provide easy of carrying. To understand which scale to opt, that can fulfill the above mentioned requirements, three different scales of paper mock-ups were made initially. The paper mock-up scales to the original size were 1:10, 1:8 and 1:5. These paper models were made from printed CAD drawings and folded to achieve the cart shape. 1:5 scaled down model size offered great potential amongst other sizes in terms of detail visibility. The scale was also convenient to handle and carry around, solving the issue of portability.
The paper mock-up photographs are taken along side a standard one litre water bottle, to show the scale.
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STEP - 2
As the final concept is two carts with different menu proposals, one offering cold and sweet Delhi delicacies “the Meetha cool” and the other “Chatpat” the savory cart with Delhi chaat specialties, a major question was to be answered for model making “how to display two of these carts through one prototype ?” Instead of making two complete models of these carts, I decided to actually create the model on basis of the same principle of Adaptability that the cart concept features. The flexible element, the wooden workstation slab can be modeled in such a way that the telescopic poles along with the paneled roof can easily come off the cart base and could be replaced with other food workstation and the actuator poles can be inserted again, demonstrating both the cart concepts.
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STEP - 3
Final scaled down model: After figuring out the scale and the structural development layout for building the model, it was time to source out model makers in and around Gurgaon who can build the model. With the help of friend sources, I reached out to Delhi based ‘Prince Model makers’ located in Shahdara. From sourcing out model makers, how and what materials to construct with, color specifying, suppling scaled version cart 2D prints, to getting the final quotation and finally being able to lay my hands on the model was surely a tedious task than imagined. For the earlier classroom projects, I had no experience dealing with vendors, through this project I have gained this learning experience.
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FINAL MODEL The final model of the cart is built with combination of materials. The main voluminous parts of the cart are built with thick MDF sheets carpentered to get the form. For the telescopic pillars acrylic pipes were used. The perforated surface finish is created using black vinyl sheet, cut at automobile sticker and nameplate makers. The transparent surfaces are all built out of acrylic sheets with different thicknesses and to obtain clean clear finish they were buffed. All these parts are built for easy assembly and portability. The color finish of the prototype was achieved to deliver maximum similarity to that of concept render with the use of automobile paint, spray painted. The model was built and delivered in 25 days and costed Rs. 15000/-, with Rs.10, 000/- Whirlpool funding.
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FINAL DISPLAY The project ended with final model display, accompanied with some of the street food specialities of Delhi, where all the team members of Global Consumer Design (GCD) joined.
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REFLECTIONS I would like to be candid here and say that overall I had a happing ending, with Whirlpool liking my Finial project outcome, but the journey was not possible with the hurdles and drifts, which lasted during the six months phase. “Being patient during the course of achieving something, never to give up and always try to finish what you have started,” these are the major self learnings from this project. “Design can go endlessly, but fixing a deadline and working to achieve answers to all your questions can help you gain certain satisfaction” a learning for which I would like to thank the mentors at GCD for embedding this important knowledge in my head, which I will definitely cherish and reflect in future scenarios. This project not only strengthened my portfolio but also developed the confidence to face the industry. It provided me the opportunity to explore multiple diversity of discipline work in my project. I have experienced a very unique work culture, which I was not used to as a student, nor in studio internships, for which I received intermittent dosage of professionalism, but helped me overall to develop as a professional who has to step into the industry.
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FUTURE DIRECTIONS In terms of Future directions for this project, validation of the systems concept directly with proposed stakeholders can be the next level to take this project ahead. According to the mentors at Whirlpool corporation, the cart as an individual product, can benchmark amongst high end food serving mobile stations, in which not only Whirlpool, but also other appliance industries would like to showcase and advertise their products. Sourcing investors for the cart like relaxation and recreational businesses wouldn’t be a problem, but for system level innovation, based on vendor centric approach real time business research for the feasibility of the concept needs to conducted further. Mridula Dasari | Product design | B.Des
MRIDULA DASARI mriduladasari@gmail.com
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REFERENCES Books and publications
Web links
Kraig, Bruce, Street food around the world, An encyclopedia of food and culture, ABC - CLIO, LLC, 2013
[1] Page 8 - 11. https://www.wikipedia.org/ [2] Page 12 - 14. http://www.whirlpool.com/
In. kitchen, Whirlpool GCD publication [3] Page 34, 35. http://www.conceptkitchen2025.com/ Trends 2013, 2014, 2015, Whirlpool GCD publication Chakrabarthi, Debkumar, Indian anthropometric dimensions for ergonomic design practice, National Institute of Design, 1997
[4] Page 62. http://www.delhitourism.gov.in/delhitourism/tourist_place/ dilli_haat.jsp [5] Page 64. http://www.kingdomofdreams.in/
Icons https://thenounproject.com/
[6] Page 84 . http://www.thehindu.com/todays-paper/tp-national/ tp-newdelhi/food-vendors-find-registration-process-cumbersome/ article6073504.ece [7] http://www.walkthroughindia.com/cuisines/11-famous-street-foods from-top-indian-cities/ [8] Page. 88 - 91. http://nasvinet.org/newsite/street-vendors-policies/
Typeface Sans serif family
[9] http://trak.in/tags/business/2015/01/22/qsr-india-fast-food-chains-eatinghabits/ [10] http://trak.in/tags/business/2015/01/24/good-bad-ugly-fast-foodchains/
Web Articles
[11] https://casi.sas.upenn.edu/sites/casi.sas.upenn.edu/files/iit/National%20 Advisory%20Council.pdf
http://www.fao.org/docrep/u3550t/u3550t08.htm http://nasvinet.org/newsite/street-vendors-policies/ http://www.academia.edu/6661235/Street_Vendors_in_India_An_ Overview_Rachna https://casi.sas.upenn.edu/iit/bandyopadhyay - A Critique of the National Policy on Urban Street Vendors in India, 2009
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Image courtesy [1] Page 15,16. Trend Scoutting
[2] Page 15,16. Target locations
http://brandwiki.today/wp-content/blogs.dir/20/files/2014/09/Bengali-ThaliVeg.jpg
http://www.deccanchronicle.com/141007/nation-current-affairs/article/allbeach-shacks-goa-be-erected-october-15
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http://www.sassymamahk.com/wp-content/uploads/2012/01/Mr-MrsSmith_Amanpulo_Philippines_Pulo-Villa.jpg
http://www.architecturendesign.net/25-creative-table-and-chairs-design/ http://ecotope.org/anthromes/v1/guide/pics/urban.jpg
http://www.beachandbay.com.au/realestateblog/wp-content/ uploads/2012/06/stalls.jpg
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http://www.sghometheatre.ca/images/WholeHomeMusic2_3000w_72DPI. jpg
[3] Page 69, 70, 71. Categories of street foods
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http://thechaatwale.com/img/portfolio/5.jpg http://skvilas.com/wp-content/uploads/2014/06/Veg-Samosa.jpg
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https://food4yourmood.files.wordpress.com/2015/05/thupka.jpg
[4] Page 74,75. Global Mobile Vending http://photos.rademakers.org/Travel/India-February-2010/i-xBmqbwC/0/M/ india-2010-0644-M.jpg http://4.bp.blogspot.com/_2Lla2zcayuc/S-32A_2FGxI/AAAAAAAAAAU/ L0uqgOavZhs/s1600/sipportland.jpg http://eatingasia.typepad.com/.a/6a00d8341c509553ef0147e077596197 0b-800wi https://s-media-cache-ak0.pinimg.com/736x/f9/be/e4/ f9bee406981bc12790e9b201c2ee6d58.jpg https://petersadventures.files.wordpress.com/2013/03/berlin-7.jpg http://eatingasia.typepad.com/.a/6a00d8341c509553ef0147e077596197 0b-800wi http://2.bp.blogspot.com/_dWzhup-uPHA/TS9FHmc5onI/AAAAAAAAAFY/ gaSDLWWYzmw/s1600/Cairo+5+059.jpg http://4.bp.blogspot.com/_HnZJz1KEAXM/TEUKbA1E_5I/AAAAAAAAJqY/ ZsD3t7hEmo8/s1600/001.JPG http://www.mazatlantoday.net/images/raspados_de_ concordia_255x340_01.jpg http://bitesonourbiketours.com/wp-content/uploads/2014/04/street-foodcantho-Bites-On-Our-Bike-Tours1-400x260.jpg http://www.michaelturton.com/Taiwan/vendor08.JPG
http://media1.sailusfood.com/wp-content/uploads/2015/04/lassi.jpg http://res.cloudinary.com/sagacity/image/upload/c_crop/c_limit,w_1080/ v1396784846/09-45_foodcarts_addys_lrvp83.jpg http://www.ballparkeguides.com/resources/Street%20Cart%20Generic. jpg?timestamp=1372126085017
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[5] Page 109. Project food menu http://veggieflames.com/menu/
https://lh3.googleusercontent.com/ nrDsgLYK5M4e7eDLrSFtwASm5kSOjbPXxjs_yE1ATWSvYwmXJICRg5mGnltv5 9C80TlO4us=s131
http://www.myannapoorna.com/img/spl/bhelpuri.jpg http://media3.sailusfood.com/wp-content/uploads/2014/03/dahi-vadarecipe.jpg
http://gordian.ru/upload/iblock/072/gad1ba376-3ac7-11e2-a1a8002522ec7499.JPEG
[9] Page 148. Material finish http://www.rapidreadytech.com/wp-content/uploads/2013/05/sugarlab.jpg http://img.ffffound.com/static-data/assets/6/120e6291aada763b32251780a9 4d09a6f24976ad_m.jpg http://mackamodern.com/wp-content/gallery/ardan-ozmenoglu/28.jpg
http://www.yelp.com
https://lh3.googleusercontent.com/y02Ds7b1ZpTvQzF5sDa_BPX9ViMZCz1g H2yWC7H158jAd2HJcbWqHmIrGRIKzoquCKCLIw=s166
http://www.tandooritasteofindiawindsor.com http://www.ramadan.co.uk/ wp-content/uploads/2015/05/falooda-2.jpg
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[6] Page 141. Mood board
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[10] Page 159,160,161. Water filters models
http://www.catalogodiseno.com/wp-content/uploads/2015/05/PopcornMonsoon-Jolene-Carlier-catalogodiseno-3.jpg https://lh3.googleusercontent.com/gVRP5ilj9DOY1mXieNfGA7PeEl4-30J_OZ yybypBSWYqZ9vCEZYaZTzHufYl9dIC3oh5vhU=s128 http://www.giesendesign.com/imageres/1920x1440-surf-chair-computermodern-home-gadgets.jpg http://www.bestinteriordesigners.eu/wp-content/uploads/2015/09/bestinterior-designers-Arihiro-Miyake-1.png
https://lh3.googleusercontent.com/9qDLSMy24cqRqpxAH-OSnjA18S8r2nwz_JP6OaWLjUsyoFnCqcStqnIp_C0XzbLsvKpDQ=s119 http://www.moneydj.com/z/sjn/jpg/GetNewsRptjpg.djjpg?a=145896
http://www.pastoe.com/en/10-designers/6-shigeru-uchida/d
[8] Page 146. Material board https://s-media-cache-ak0.pinimg.com/736x/c4/42/9a/ c4429acb9c447b654aeb4e2c2c2539c7.jpg
http://vazeh.com/images/news/n-3589655-1.jpg http://news.xinhuanet.com/energy/201502/06/127467247_14232082482761n.jpg
http://65blogs.com/wp-content/uploads/2015/04/3044648-slide-s-5nendos-new-glass.jpg
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[7] Page 144. Color board
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http://ecx.images-amazon.com http://www.myhomewaterfilter.com/gallery/aquasana-3-stage-undercounter-drinking-water-filter-pictures/3-stage-Under-Counter.jpg http://cdn1.bigcommerce.com/server1200/kfnkvw/products/319/images/1197/Countertop_ 70141.1430777142.640.640 __23369.1431022125.1280.12
[11] Page 180. Chest freezer for cold street foods http://www.gannett-cdn.com/-mm-/00df50ee7f3e80230dbce71dee52a e23a2f0c1a5/c=384-156-2610-1831&r=x404&c=534x401/local/-/media/ USATODAY/test/2013/09/30/1380573687000-XXX-98501405.jpg
[12] Page 221. Actuators http://www.sewingmachinesplus.com/media/products/inspira/cabinets/620095401/620095401.jpg http://ilcaustralia.org.au/attachments/products/medium/6230PR09010-Ergo%20Sit%20or%20Stand%20Height%20Adjustable%20 Desk.jpg http://www.solar.excluss.com/solar-equipment/solar-panels/solarpanels-tracking-unit.jpg
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