Cuisine kit - grduation project documentation by Pranali Linge

HELLO!

MAEERâ&#x20AC;&#x2122;s

MIT INSTITUTE OF DESIGN

Graduation Project 2014

WIRE KITCHEN PRODUCTS Sponsor

Kitchen Grace (India) Pvt. Ltd. Student

Pranali Linge

Industrial Design (Product Design)

Industry Guide

Mr. Snehal Vasani

Faculty Guide

Prof. Sanjay Jain

1 Kitchen Grace (India) Private Limited

MAEER’s

MIT INSTITUTE OF DESIGN

GRADUATION PROJECT 2015 UG PROGRAMME

The Graduation Project Evaluation Jury recommends PRANALI LINGE to be awarded Graduation Degree of the MIT Institute of Design, Pune IN INDUSTRIAL DESIGN (PRODUCT DESIGN) herewith, for the project titled “WIRE KITCHEN PRODUCT”

NAME

MEMBERS : ORGANISATION

2 Kitchen Grace (India) Private Limited

SIGNATURE

SKETCH IT, DRAW IT, DESIGN IT, REFINE IT. MAKE IT, PROTOTYPE IT, TEST IT, TWEAK IT. WORK IT, BREAK IT, PERFECT IT, SHIP IT. 3 Kitchen Grace (India) Private Limited

ACKNOWLEDGEMENTS

First of all, I would like to thank Kitchen Grace for having me as a Design intern. I am grateful to the entire family for accepting , guiding and making me a apart of an amazing work-culture.

I am grateful to Mr. Rajesh Ahuja, Managing Director of Sleek International, Mr. Ranjit Ghorpade, Vice President Kitchen Grace Pvt.Ltd , Mr. Ritesh Jain, Vice President Design and Product Development, Sleek International, Mr Shripad Sawant Asst General manager at Sleek International for their guidance, support and feedback.

Mr.Snehal Vasani, Managing Director Kitchen Grace (India) Pvt.Ltd.my industrial mentor, the constant source of undying excitement, encouragement and support who introduced and directed me throughout this exciting new journey of industry.

Design team of Kitchen Grace for their encouragement and interest in the project that saw me through a few dull days.

I express my sincere gratitude to my faculty guide Prof. Sanjay Jain, HOD, Product design, MIT ID, for his guidance and feedback. His assistance and motivation has been integral part for completion of the project.

I am grateful to MIT ID faculty, batch mates, my family and friends for support their assistance and support.

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INDEX

1. 2. 3. 4.

Introduction

Pg.no

Background of Sponsor/Client Anatomy of Kitchen grace Kitchen crafting Future strategies

10 11 13 15

Initial brief

1. 2. 3.

Clientâ&#x20AC;&#x2122;s initial brief Why need a new storage system? Specification of Objectives to be achieved

18 19 20

Project summary

1. 2.

Project Summary Strategy formulated to achieve Objective

22 23

Research

04 05

1. 1.a 1.b 1.c 1.d 1.e

Research Desk research Household research Market and design team interaction Factory visit Retail

28 29 42 55 59 63

Analysis 1.

Analysis

Final brief

1. 2.

Final brief Design parameter 5 Kitchen Grace (India) Private Limited

72 78

CONCEPTUALISATION

08 09 10 11 12 13

1. 1.a 1.b 1.c 1.d 1.e 1.f 1.g

Indian Beverage Introduction Process Components involved Arrangement Conceptualising Final concept-BEVERAGE KIT Aesthetic

81 87 90 91 95 111 118

2. 2.a 2.b 2.c 2.d 2.e 2.f

Indian Bread Introduction Process Components involved Arrangement Conceptualising Final concept-ROTI & PARATHA KIT

140 146 148 151 154 181

3. 3.a 3.b 3.c 3.d 3.e 3.f

Indian Bread Introduction Process Components involved Arrangement Conceptualising Final concept-ROTI & PARATHA KIT

190 196 198 200 204 219

CUISINE KIT

315

PROTOTYPE VALIDATION

321

IMPROVEMENT BIBLIOGRAPHY

332

RETROSPECTION

334

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322

333

CHAPTER 1

KITCHEN GRACE

“Plain simplicity makes it a work of art”

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“It’s not just design but creating artistically functional space”

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M r. S N E H A L VA S A N I Architect Founder and Managing D i r e c t o r, K i t c h e n G r a c e (India) Pvt. Ltd. T h e fi r s t m o d u l a r kitchen manufacturing company in India since 1988.

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INTRODUCTION

Kitchen Grace has an excellent team of engineers and other professionals for high quality execution. Kitchen Grace has adapted European technology for Indianneeds with imported machines for high quality, finesse, durability and consistency.

Kitchen Grace is a company that designs itâ&#x20AC;&#x2122;s kitchens and has a wood manufacturing and assembly factory, which uses the best of technology and outsourced hardware. Apart from self-designed kitchens, it also provides wood work for Sleek International, which is an offshoot of Asian Paints.

Kitchen Grace imports particle boards and key hardware fittings from Europe. Infrastructure wise also, Kitchen Grace has a range of imported and state of the art machines that are very rare in the Indian industry. This incudes: 1. Hot press to glue laminates to sheets of wood 2. Panel saws and Beam saws to cut wood 3. CNC nesting machine 4. Edge banding machines 5. Multi-boring drilling machine 6. Edge and top sanding machines 7. Manual Paintbooth 8. Automatic Cefa painting /finishing line 9. Assembly lines to assemble kitchens

Kitchen Grace is the first modular kitchen manufacturing company in India. Since 1988, a time when modular kitchen was not very familiar to the Indian Consumer, Kitchen Grace has specialized in the manufacture of modular kitchen furniture and cabinets.The company is headed by the Snehal Vasani, an architect by profession. After graduating in 1970 from Sir J.J.College of Architecture, Vasani has had a plethora of practical work experience in Mumbai, and The National Institute of Design, Ahmedabad in architectural, interior and exhibition design. After a recent tie-up, Kitchen Grace is now a part of Asian Paints, and Sleek International (India) Pvt. Ltd.

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ANATOMY OF KITCHEN GRACE

Kitchen grace Mr.Snehal Vasani

Asian paints

Sleek Mr.Rajesh Ahuja

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Design

Quality check

Workers

Interns

Accounts

Supervision

Customer care

Manager

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Planning

Production

KITCHEN CRAFTING

1 Customer

Kitchen grace dealer 2

BOM

Quotation

Measurement

Order received

5 4

BOM/hardware etc.

6 Design

Planning

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Store Raw material, hardware etc.

Manufacturing

9 Hot pressing

Cutting

Edge bending

Assembly 11

12 Packaging

Out for delivery

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FUTURE STRATEGIES

Since itâ&#x20AC;&#x2122;s inception, Kitchen Graceâ&#x20AC;&#x2122;s aim has been providing the European finesse in Indian kitchens. For this, Mr. Vasani has taken efforts to not only get the best of technology and systems from the western world, but also apply them contextually, so as to suit needs of an Indian consumer. Kitchen Grace has been the pioneer in modular kitchens in India, but hasnâ&#x20AC;&#x2122;t stopped at that. Kitchen Grace has focussed on promoting modular kitchens as opposed to civil construction. This ensures best of quality, finesse, durability that civil kitchens lack.

To push forth the best of quality and design, Kitchen Grace is using imported machines and state of the art methods of processing and finishing wood. Kitchen Grace also imports fittings and hardware from world renowned hardware makers. This ensures kitchens of superior finish and quality, that have proved to stand the test of time. Contact Kitchen grace Kitchen Grace Gat No. 116, Alandi Markal Road, Taluka Khed, Dist. Pune - 412 105. Phone : 02135 - 305771-75 email: info@kitchengrace.com

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PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/2015)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

Analysis

Research

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FINISH

Validation

Conceptualisation+ mockup + testing

Prototype

Final Design

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CHAPTER 2

INITIAL BRIEF

â&#x20AC;&#x153; To Design, Detail and Prototype a range of wire-frame

product or products to be used inside kitchen cabinates that are Minimal, Durable, Efficient, Acceptable, Cost effective and contextual to Indian market.

â&#x20AC;&#x153;

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INITIAL BRIEF WHY NEED FOR A NEW STORAGE SYSTEM? There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.

Kitchens in India have changed a lot from generation, the smoky place that was ruled over by the family cook. Even now, the average Indian kitchen would look primitive and disorganised to Western eyes. Yet the quality of the food that comes out of these kitchens on a daily basis is nothing short of astounding.

Current kitchen storage system in India has western influence and lacks provision to keep Indian components.The Indian user makes provision and tries to adjust it in available space.So it is neccesary to make customised provision for Indian components.

Indian cuisine vary significantly from each other and uses locally available spices,herbs, vegetables as well as specific cooking components such as cooker,belan,tongs etc.The development of these cuisines have been shaped by Dharmic beliefs, and in particular by vegetarianism, which is a growing dietary trend in Indian society.

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Indian context

Cost effective

Maximum storage

Easy to adapt

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OBJECTIVES

The goal of the project is to understand Indian kitchen and introduce a product/products range that understands the Indian perception of kitchen organisation. The Product should be cost effective, Easy to adapt and should maximize the storage for better kitchen management.

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CHAPTER 3

PROJECT SUMMARY

The focus of project was to design a kitchen or kitchen components keeping in view Indian cooking context. As mentioned earlier Indian kitchen is significantly different compared to western kitchen. The existing storage system in Indian kitchen is adopted from the western system. To design a new storage product that is Indian user friendly, micro and macro level study of kitchen organization and management was very necessary.

India is a vast and diverse country and methods adopted to manage and organize kitchen are different. Generalizing the whole concept plays a vital role. Once the research is done, the shortcomings can be filtered to particular problem which can be tackled by design changes or new designs. As per Indian thinking, any major change in their daily routine wonâ&#x20AC;&#x2122;t be easily acceptable. So the solution should be easily adaptable by the user and should provide optimum functionality in terms of storage.

Desk research, household research, studymanufacturing process and understand requirement as a company are important research elements that will help to figure out the user and market requirement.

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STRATEGY

Indian context

Cost effective

Maximum storage

OBJECTIVES

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Easy to adapt

STRATEGY

Desk Research

Household Research

Marketing and design team interaction

Factory Visit

Retail

In order to achieve the objectives and come up with a wire product or range of products, detailed research in above fields was necessary to come certain conclusion.

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PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/2015)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

To Design,Detail and Prototype a range of wire-frame products to be used inside kitchen cabinates that are Minimal,Durable,Efficient,Acceptable and cost effective and contextual to Indian market.

Analysis

Research

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FINISH

Validation

Conceptualisation+ mockup + testing

Prototype

Final Design

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Desk Research

Household reserach

Marketing and design team interaction

Factory visit

Retail 27 Kitchen Grace (India) Private Limited

CHAPTER 4

RESEARCH

FACTORY VISIT To understand the limitations and possibilities of the product manufacturing process, raw material, costs etc.

The research was foundation of this project. Initially the brief was not provided about the subject so research was the only way to understand the problems in existing practices. Therefore following are some directions in which research was carried.

RETAIL To understand demands of Indian users and their expectations while purchasing the wire product.

DESK RESERACH To understand the topic, I gathered and analyzed the existing data. HOUSEHOLD RESEARCH To understand the user perception of Indian kitchen organization, their requirements and needs for space optimization were conducted. MARKET AND DESIGN TEAM INTERACTION To visualize scope for new product and decide final plan for appropriate product-.

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DESK RESEARCH

The desk research lead to many information and data about market trends, competitors, manufacturing process, types of baskets, etc.

Desk research gives a clear perception of the elements involved in the topic.To have a initial knowledge about the topic, gathering of data and data analysis was done in following way 1.Mand mapping and brain storming of subject. 2.Study of product manufacturing, user segments, materials, types, costs etc. 3.Study of the market by understanding national and international brands. 4.Studying the existing system in which the product is used. The research was done with help of online websites, brochures of different brands, books available in factory, some inhouse basket were studied.

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MINDMAPPING BRAINSTORMING

PRODUCT RESEARCH

MARKET ANALYSIS

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KITCHEN BASKET

What are kitchen baskets? Kitchen baskets are built-in furniture installed in kitchens for storage of food, cooking equipment, and often silverware and dishes for table service.There are many options for baskets available at present.

70% of population uses wire baskets

Basket usage

In India 70% of population uses wire products and 30% uses some other material. Types of baskets available in the market are made up different materials such as -Stainless steel -Wood composite -Aluminum sheet -PVC form etc.

30% uses other material baskets 32 Kitchen Grace (India) Private Limited

KITCHEN BASKET

Kitchen strorage Kitchen baskets are used for storage of two elements-Utensils -Groceries The baskets are designed to organise and manage these elements.

Utensils

Groceries

Metal Glass Plastic Wood

Perishable Non-perishable

Customer demand

In India wire baskets are widely used as compared to other kitchen baskets that are available in the market. The sales of wire baskets is more due to cost factor. Wire products have comparitively low cost then any other basket.

Wire baskets cost is Low

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Other basket cost is high

BASKET TYPES

BASKETS

PULLOUTS

CORNER UNITS

Baskets are most basic kitchen storage unit.The plain basket has facia attached to it.These baskets are organized by adding extra partition(removable and non-removeable).Some available baskets are -Thali basket -Cup and saucer basket -Bottle basket -Partition basket etc.

The pull-outs are perfect optimal solution iand synthesis of functionality and user-friendliness for food storage system.The pull-out units brings stored items out in front of the cabinet â&#x20AC;&#x201C; so that one can have a clear view and easy access.

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A corner unit is the ideal place to store pots, pans, mixers and other kitchen equipment. It is a product which utilises the corner space of the kitchen.

TALL UNITS

CORNER UNITS

Tall units are one of the best options for kitchen storage as they provide large amount of storage space. Tall units are used to facilitate the storage of bulky (non-refrigeration) food items.

Corner units are flexible and versatile, offering users a huge choice for configuring the space between the worktop and the wall units. They can be called as add on products that helps to optimise the space.Some available baskets are -Corner rack -Cup and saucer holder -Cutlery holder -Tissue paper holderetc. 35 Kitchen Grace (India) Private Limited

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BASKET DESIGN The visuals gives a insight to basket product based on its form, material, finish, types available. It is possible that a single wire basket can be converted into basket with pleasing aesthetic looks with a combination of different materials. The types like pull-outs, baskets, tall units remain comman but the difference is created with design of basket and materials and finishes that are applied.

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MARKET ANALYSIS

Indian products

Some of the prominent national brands that we studied to do market research are shown above. I collected information and studied about product range, costing, manufacturing methodology. Most of the Indian brands have stainless steel accessories and wire baskets in their range. High end Indian market goes for wooden accessories than the wire/metal accessories. This user group always opt for international brands like Hafele, Kessebohmer etc..As stated above 70% of the people purchase wire baskets due to its low cost. Therefore most of this brands manufacture and sell wire basket products.

All the product range offered by these brands are similar. The range is named keeping in mind the Indian context like thali basket, cup and saucer etc.

Kitchen Grace (India) Private Limited

MARKET ANALYSIS

International products

Although these brands cost almost double than normal kitchens but they assure better quality and durability. Brands like KESSEBOHMER, VAUTH-SAGEL invest a lot in technology up gradation particularly on design which ensure that they provide the user with better satisfaction and value for money. These brands have baskets of wood, glass, steel, plastic etc which sometimes are not favorable for Indian Kitchens.

Some of the prominent International brands that I studied to do market research are shown above. I collected information and studied about Product range, costing, manufacturing methodology. The international brands in India mostly uses accessories from Brands like HAFELE, HETTICH, BLUM, GRASS. Due to the fact that the requirements of Indian kitchen are quiet different, sometimes the use of these accessories fail to deliver desired results. The section of customers who opt for these brands are high end groups. 39

Kitchen Grace (India) Private Limited

THE FOUR ZONES

The existing kitchen system is divided into zones for better organising.This helps to decide the type of storage you need ,and exactly where you should position them to ensure everythingâ&#x20AC;&#x2122;s just where it iis needed.

Food storage

Cleaning zone

This zone is created to store typical consumer items such as canned goods,rice ,pasta etc.In simple terms most grocery shopping is stored in this zones

This zone contains space for waste collection and storage as well as household cleaners and cleaning utensils.It is also location for sink and dishwasher.

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Preparation zone This zone is main area in the kitchen.Most kitchen preparation work takes place here. Items such as kitchen utensils, knives, small electrical appliances, chopping borad, spices and mixing bowls are located in the preparation zone.

Cooking zone This kitchen zone includes the hod, oven,s teamer, microwave,extractorhood, pot, pan, cooking utensils, baking tray etc.

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HOUSEHOLD RESERACH

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HOUSEHOLD RESEARCH

A general questionnaire was prepared for research to understand the user profile, and space management of kitchen products used for organizing. The research was carried in Pune and with different group of people from family of three to family of four.

India is a country having diverse food eating habits. Also there are nuclear and joint families in India.This require different storage and managments in kitchen. In order to understand the perception about storage and management of kitchens, household study plays a vital role. Also understanding the need / requirement of space for storage is essential.

This research was very important as it would narrow down the generalised brief and could give us a focussed direction.

Every family has different storage system and products used. This products usage, itâ&#x20AC;&#x2122;s limitations, tangibility etc are important for problem identification.

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Mrs.Joshi House Family of 4 Non- modular Installed Kitchen 8 Years before

â&#x20AC;&#x153;The pilling up of utensils causes obstruction while opening and closing of basketâ&#x20AC;?

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cutlery organiser

Pans and plates are kept together

Pilled up containers make noise while closing and opening

Cluster

To many elements causes diffiulty in opening

Hard to find components

inadequate space

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Mrs.Chouhan House Family of 4 Modular kitchen Installed Kitchen 1 Years before

â&#x20AC;&#x153;More organisers makes management more easyâ&#x20AC;?

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Pull-outs

Corner units

Plain basket to keep small container

Cutlery tray with removable partition

Easy to clean Less noise because of flat base

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Mrs.Ramdasi House Family of 3 Civil modular Installed Kitchen 5 Years before

â&#x20AC;&#x153;More organisers makes management more easyâ&#x20AC;?

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Powder coated basket

Inadequate space for containers

To many components makes basket heavy and diffcult to drag

Piling of utensils

Cluster

Inadequate space Clinking noise

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Mrs.Shah House Family of 6 Civil modular Installed Kitchen 6 Years before

â&#x20AC;&#x153;Even while using cutlery organiser I am not able to find required spoon due to pilling up of thingsâ&#x20AC;?

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Inadequate space for containers

Plastic and metal containers kept together

Plates and pans are kept in different baskets

Small plates kept along with cutleries

Difficult to access required components

Inadequate visibility

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Mrs.Panchal House Family of 11 Civil modular Installed Kitchen 11 Years before

â&#x20AC;&#x153;Even while using cutlery organiser I am not able to find required spoon due to pilling up of thingsâ&#x20AC;?

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Glass cups and glasses are stored

Plate organiser and utensil storage is combined

Wooden cutlery tray

Heavy containers in one drawer

Flat base causes less noise while opening Easy to clean

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OBSERVATION I visited some more houses and observed the existing kitchen management. The generalized problems and observation were taken into consideration for designing wire basket with Indian context. Following are my observations All the components involved in same activity are kept together for exampleall roti making components like base, roller, and mixing vessel are piled up on each other and stored. Components from similar range like cooking vessels, spice containers are stored in one drawer. Pans and plates are stored together which causes difficulty to access. The components that are required daily like cooker, roti making base etc lacks space provision and therefore users tries to make provision in existing system which causes piling up of vessels. Above are some observation that can be consider as a base to design a range of wire basket product/products contextual to Indian market.

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MARKET AND DESIGN TEAM INTERACTION

MARKET AND DESIGN

Sleek international, one of the India’s leading kitchen specialist, helped to understand the market scenario and leading trends about the wire basket product. Sleek International has grown from being a wire basket manufacturer in 1993 to a complete kitchen solution provider today. It has become India’s largest modular kitchen brand with over 17 retail shop-in-shop outlets, 15 retail standalone outlets and 460 dealer outlets across India.

information given by them was very informative and relevant. Questionnaire was prepared for the meeting to better understand the product and existing solutions in India provided by various producers. Different set of questionnaire were prepared for marketing and designing team. *The statements is not a literal transcript, and the content is generalised.

Therefore such large brand with experience and knowledge about wire baskets was ideal place to find answers to all the queries. The first meeting was conducted at Sleek International corporate headquarters, Goregoan, Mumbai, with design and marketing team. The main purpose of this meeting was to understand about the present needs of the baskets in Indian modular Kitchen industry. The meeting gave a clear view about what sleek as a brand thinks about its product range, it’s competiters, how do they satisfy user expectations etc.The

20 55 Kitchen Grace (India) Private Limited

MARKET AND DESIGN

Present from marketing team of sleek international were : Mr. Deepak Sapru Vice President - Retail and Business Development

current product range of sleek satisfies the needs/requirement of the customers, but as a kitchen specialist brand, Sleek itself is not satisfied with the products as they have not intervened their products.

Mr. Jairaj Nair Vice President - Marketing

Is customer satisfied with the metal wire as a raw material? People lack awareness about kitchen storage products. When they approach a store to buy kitchen, cost and storage are there top priorities. Therefore wire baskets material or other material is not their prime concern. But as a brand incorporation of aluminium may reduce the current cost which will satisfy customer.

Mrs. Tasneem Khambati General Manager - Marketing The panel discussion gave following general MARKETING TEAM How do sleek differentiate their range of products from other international or national brands like KESSEOBHMER, HETTICH etc? Other brand has different focus like its working principles, mechanism involved in it so comparisons between other brands are not appropriate.

Is their more demand for western products or products which are specifically design for Indian kitchen? The costs of Western products are high because some products are imported . This market only attracts high end market. This brands have western influenced design but still attracts lot of high end customer. There are hardly any products which are design contextual to Indian market and which are only offered by local brands.

Which storage product has best demand and what do you think is the reason for that? Kitchen itself is product that company sells as a whole and various options for storage is provided by sleek.The most sold product is the Designer basket due to its sturdy

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MARKET AND DESIGN

What is the need for providing two different designs in order to serve same function? For example:- Sleek SS thali basket and sleek plate organiser. The purpose of both the product is same but this different product offers variety for customer to choose from. Also there is cost difference in these products. This variety ensures customer satisfaction.

If Sleek were to come up with a wide range of wire products which fits the needs of Indian kitchen, what would be sleek strategy to market or promote such range? The product or range of product must fulfil Indian customer demand of maximum storage at low cost. If the new product satisfies this need of customer the promotion is automatically done by them.

Does customer have issues with the products that are provided by sleek? There are issues regarding the hardware working and installation problems. People complain about inadequate space available for storage other than this there are hardly any issues encountered with wire products. How designing and price affects marketing of a product? The Indian user demands SASTA, SUNDAR AND TIKAU (affordable, aesthetic and durable) product. Therefore design and marketing have price constrains. A good design but with high manufacturing cost and selling cost would reduce the market. Therefore designing and cost goes hand in hand with each other.

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MARKET AND DESIGN

If yes what kind of products you take into account? Currently there are very few products that are designed according to Indian context for example:-Thali basket, cup and saucer basket etc. But these are the products which are available have great demand as they satisfy customer needs of storage and cost. These products are usually design with reference to other similar product available in the market.

Present from designing team of sleek international were : Mr. Ritesh Jain Vice President - Design and Product Development Mr. Amit Solanki Sr. General Manager - Design and Operations Mrs. Shruti Kale Product design and Development Following are generalised gained information from above panel.

India is a country with diverse culture, so as a brand how do Sleek generalise their products? In India the sales of company zones play a vital role. Generalizing the products is difficult, so best product in market is understood and promoted.

DESIGNING TEAM What is the major milestone in design since sleek started? Sleek recently started their own design(innovation) department and so they are currently tackling problems of their own inhouse products. How challenging is to bring aesthetics from wire products? More than aesthetic value of the product, people look for functionality which is optimum storage povision, easy oranization etc. Do sleek consider Indian context for designing ?

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“

A PRODUCT HAVING INDIAN CONETXT IS COMBINATION OF ASTHETCS, FUNCTIONALITY AND COST EFFECTIVENESS

“

FACRORY VISIT

FACTORY VISIT

Sleek International deals with modular kitchen and wire basket products. They have their own in-house factory in Vasai, Mumbai. A visit to factory was organised in order to understand the manufacturing process, raw material, costing, constrains, limitations etc. The factory is manually operated. The process from raw material cutting to final packaging was thoroughly understood. The factory tour was accompanied by Mr. Shripad Sawant Asst General Manager. His insights helped to analyse and synthesise the manufacturing of wire basket. The factory infrastructure has following machineries: 1. Spot welding 2. Wire bending 3. Wire cutting 4. Buffing 5. Butt welding Etc. .

Some other process like 90 degree bending is done manually by workers. The factory is divided into sections like raw material, spot welding, buffing, packaging which ensures optimum utilisation of resources. Finishing of the baskets which includes electroplating is done from outside. Also sheet metal bending and other such basket range is resourced from outside. COSTING Various elements are taken into consideration for costing of the basket as follows 1. Labour 2. Raw material 3. Finishing 4. Packaging 5. Weight of final basket 6. Transportation 7. Other resources like water, electricity etc. This visit helped to gain insight of subject at micro level. Designing a new range with this information would help to overcome most of the problems.

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RAW MATERIAL

CUTTING

BENDING

The stainless steel material is deformed and is cut into specific dimensions according to requirement.

The cut wire is bended according to basket requirement. There are different machines available for bending. The tools are customised according to factory requirement. The bending is calculated and the tool for bending is created.

Raw material used to manufacture wire baskets is stainless steel. The grade of still which is used is 300(depends on the amount of nickel which helps to increase corrosion resistance). The material comes in form of wire which is available in 2mm to 6mm thickness.

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MANUFACTURING PROCESS

SPOT WELDING

FINISHING

FLATTENING

The spot welding is done to complete a rectangular wire frame profile. This acts as a base frame for the baskets.

The rectangular frame is finished by removing its bur that is caused during spot welding. Afterwards the frame is buffed for achieving more fine finish.

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The rectangular frame is then flattened manually with nylon hammer. The process is completely manual and requires lot of manual precision.

SPOT WELDING

POLISHING

ASSEMBLY

The whole wire structure is give a solid 3D form by placing the single wire structure on a customised grid.

After the final welding the finishing process starts. First the basket is buffed to remove visible bur. After buffing the basket is electro polished. This gives a fine glossy look to basket.

The ready baskets are stacked and are sent for packaging and transportation.

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RETAIL

RETAIL VISIT

After sell service also important aspect which helps to retain customer. Customer wants varieties in products and scope for price comparison.

A visit was made to sleek store on FC road, Pune to understand buyer perspective and requirement for the brand. To understand the buyer requirement, a form is given to buyer which contains details of all storage necessities and other details. This gives a clear idea to the sleek about the requirement of the buyer. The buyer prefers wire baskets due to its cost. Wire products give optimum organization in lesser cost. Retailing also plays a vital role to draw customer attention. Retail display gives to customer a visual clarification about the kitchen and the storage space. Customer also visits more than one brand in order to compare the products. Therefore it is essential to give 100% to the customer.

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PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/205)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

To Design,Detail and Prototype a range of wire-frame products to be used inside kitchen cabinates that are Minimal,Durable,Efficient,Acceptable and Economical, and contextual to Indian market.

Analysis

Research

Retail

Household

Marketi- Desk Factory ng & Research design team

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FINISH

Conceptualisation+ mockup + testing

Prototype

Validatation

Final Design

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THE IDEA Simplification of analysis. Kitchen is use to store and cook food

Storage

Cooking

INDIAN FOOD

Indian cooking and storage system is different

FOOD

DESIGN

Designing kitchen organisers for Indian kitchen that are based on Indian cooking activities. 66 Kitchen Grace (India) Private Limited

CHAPTER 5

ANALYSIS

can create customise space for all Indian components and could optimise Indian kitchen. For designing of basket organizers that are based on Indian cooking, generalising the cuisine of India in all four zones is important. This would help to standardise the concept in India.

After doing synthesis and analysis of five sectors, many aspects were clear. A kitchen is place where storage and cooking is done. If we consider Indian cooking it varies significantly from each other and uses locally available spices, herbs, vegetables as well as specific cooking components such as cooker, belan, tongs etc. Current kitchen storage system in India does not have provision to keep Indian components. The user makes provision and tries to adjust it in available space.

Wire products are the most economical baskets available. So incorporating this Concept with wire basket would be economical and easily adaptable for the user.

So to make Indian kitchen more organized, a range of kitchen wire baskets that creates easy provision for Indian components can be designed. A basket that is amalgamation of Indian food and storage can be design. Therefore a range of kitchen baskets that are based on Indian cook-

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FOOD

DESIGN

Further analysis To implement this concept, understanding of Indian food and how it is cooked, were the components are stored is important.

INDIAN COOKING

COMPONENTS

ARRANGEMENT

Understanding of the Indian cooking system and analysing daily cooking activity.

Components involved in the daily cooking activities and analysing the order in which they are used

Arrangement is made of the same components, which are used to cook Indian food.

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FOOD

Indian cuisine encompasses a wide variety of regional cuisines native to India. Indian food is almost always prepared with fresh ingredients along with delicate mixtures of many different fresh and dried spices and the exact recipes often vary greatly from one household to the next. To understand the Indian cooking and storage system it is important to know and study this subject. Further simplification of the system can understand the Indian cooking, components used while cooking and how to implement it for organisers. The idea can be further analysed as follows: INDIAN COOKING Indian cooking would help to gain a micro perspective about the methodology, habits etc. of Indian user.

DESIGN

COMPONENTS The Indian cooking study would make understanding of use of components, types of components, quantity etc. involved in Indian cooking. ARRANGEMENT Once understanding of the cooking process and its use of components is done, arrangement of those components can be done to design a perfect organizer. The components involved can be arranged in one organizer, which will help the user to access all the components required for one activity in one drawer. The arrangement of the components can be done according to order of the components required in that particular activity.

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PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/205)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

To Design,Detail and Prototype a range of wire-frame products to be used inside kitchen cabinates that are Minimal,Durable,Efficient,Acceptable and Economical, and contextual to Indian market.

Analysis

Research

Retail

Household

Marketi- Desk Factory ng & Research design team

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FOOD

DESIGN

FINISH

Conceptualisation+ mockup + testing

Prototype

Validatation

Final Design

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CHAPTER 6

FINAL BRIEF

“

according to cooking activities done in Indian Kitchen.

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“

“ Kitchen baskets that are designed and customised

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MEALS OF DAY

BREAKFAST

EVENING SNACKS

LUNCH

DINNER

To find out daily cooked Indian cuisine it is essential to understand meals cooked in a Indian kitchen. This meals would help in analysing the most cooked food in India.

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BREAKFAST + EVENING SNACKS There is no standard Indian breakfast menu as almost each state in India has different specialties. However, one can broadly classify breakfast varieties in India into 2 types; North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their culture or state

North India

East India

FOOD

Food

Parathas, samosas, bread, butter, jam, eggs and types etc.

BEVERAGE

tea/coffee/milk etc.

Rice-based cereals with milk, yoghurt or thick creamakhoi (puffed rice), chira (chura), muri etc.

Beverage

One comman element across Indian breakfast is the beverage. Tea, coffee , milk are daily essentials in Indian breakfast as well as evening snacks.

tea/coffee/milk etc.

West India

South India

Pohe, Upma, thalipith, Misal pav, vada pav,etc

Idli, Dosa, sambar, appam, puttu, iddiyappam, kadala etc

Food

Beverage

tea/coffee/zmilk etc.

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LUNCH + DINNER There is no standard Indian lunch and dinner menu as almost each state in India has different specialties. However, Indian cuisine can be classified into world famous elements that are, Indian curry and breads(roti,nan, chappati etc.)and rice(biryani,dal n rice etc).Each zone in India has unique taste of curry, rice and breads.

North India

East India

vegetable + + Breads + Rice

+ Despite the diversity in curry taste, the breads and rice are essential in all Indian houses and can be genralised.

West India

South India

vegetable + + Breads + Rice

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FOOD

DESIGN

The daily cooked food and beverage that is made in Indian kitchen is tea, coffee, milk, rotis, chapatis, rice and dal. To come up with wire baskets that accommodates the components of this food, understanding the process of making this food and analysing it is important.

ANALYSIS

BEVERAGE

BREAD

RICE AND DAL

INDIAN COOKING

COMPONENTS

ARRANGEMENT

Understanding of the Indian cooking system and analysing daily cooking activity.

Components involved in the daily cooking activities and analysing the order in which they are used

Arrangement is made of the same components,which are used to cook Indian food.

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DESIGN PARAMETERS

BEVERAGE

BREAD

RICE AND DAL

FOOD DESIGN

PROCESS

COMPONENTS

ANALYSIS

Understanding the food process would lead to new design solution for organising Indian kitchen.

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PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/2015)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

Kitchen baskets that are designed and customised according to cooking activities done in Indian Kitchen.

To Design,Detail and Prototype a range of wire-frame products to be used inside kitchen cabinates that are Minimal,Durable,Efficient,Acceptable and contextual to Indian market.

Indian Indian bread Tea & coffee

Analysis

Research

Retail

Household

Marketi- Desk Factory ng & Research design team

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FOOD

DESIGN

Indian Rice & dal

FINISH

Validation

Conceptualisation+ mockup + testing

Final Design

Prototype

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LET’S START DESIGNING

CHAPTER 7

CONCEPTUALISATION

INDIAN BEVERAGE Indian beverages form an integral part of Indian cuisine. With a climate as varied and extreme as India, the people require myriad options to keep their thirst appropriately quenched according to the weather conditions, be it a steaming hot beverage during winters or a frosty cold drink in the summers.

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TEA

â&#x20AC;&#x153;Masala chai is flavoured tea

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â&#x20AC;&#x153;

beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs

COFFEE

milky coffee made from dark roasted coffee beans

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“

“ Indian coffee is a sweet

MOST BREWED BEVERAGE

CHAI (TEA)

COFFEE

Drinking chai is part of life in India and most Indian's are amazed at all the current fuss in the West. It is a centuries-old beverage which has played an important role in many cultures.

Chai been the old beverage of Indian users, coffee in India also consumed equally. With increase in the Indian coffee shops people consume variety of coffee types like black coffee, Irish coffee etc. The most famous Indian origin coffee is the Filter coffee. Coffee from India is a milk coffee that has • Coffee beans or powder • Heavy milk • A combination of various spices (if required) • A sweetener

Chai from India is a spiced milk tea that has become increasingly popular throughout the world. It is generally made up of: • Rich black tea • Heavy milk • A combination of various spices (if required) • A sweetener The spices used vary from region to region and among households in India. The most common are cardamom, cinnamon, ginger, cloves, and pepper. Indian chai produces a warming, soothing effect, acts as a natural digestive aid and gives one a wonderful sense of well-being. It is difficult to resist a second cup.

Therefore, designing an organiser that has provision to keep all the components required to make this daily cooked essentials would be helpful to Indian user.

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STEP 1

HOW? FOOD

DESIGN BREWING PROCESS

To start designing organisers, some research needs to be done inorder to understand the system

The process will help us to understand the components used and the order in which it is used.

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STEP 2

STEP 3

Carcass

Open

BREWING COMPONENTS

ARRANGMENT

Number of components required and are of different dimensions are considered while designing new organiser.

After understanding the process and components used, arrangment is possible based on components elements like order, weight etc.

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STEP 1

BREWING PROCESS

REMOVING COMPONENTS

HEATING WATER

ADDING TEA AND SUGAR

The cooking vessel is removed from the drawer.

Water is added according to number of cups required and is heated.

The tea and sugar is added to boiling water. After this milk is added and boiled.

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04 REMOVING OTHER COMPONENTS The cup and saucer is removed from the drawer and is placed on the counter top.

05 REMOVING CUTLERY Strainer and spoons are removed to strain the tea in the cup.

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06 READY TO SIP Hot tea is poured in the cup and is ready to drink.

STEP 2

Serves family of four For the process of making tea/coffee following specific components are required for family of four. These components are stored in different places in existing Indian kitchen system. These components can be organised in basket according to its requirement in the process of making tea and coffee.

4 Containers

3 Mugs

Spoons

6 Cups

Stainer

6 Saucer

1 Vessel

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*All dimensions in mm

STEP 2

COMPONENTS INVOLVED

Cutlery

70 200

Serves family of four

Cutlery is required for mixing, putting tea/coffee, sugar, spice etc. Material:- stainless steel, plastic. Quantity:- 12 spoons or more, 2 strainers

Saucers

Standard size available in market

Saucer is required to cool down tea and sip. Material:-Ceramic Quantity:-6 saucers

Cups & Mugs

Consumption Standard size available in market

Cups and mugs are used to serve hot or cold tea or coffee. Material:-Ceramic, Plastic, glass etc. Quantity:-Cups-6 cups Mugs-3 mugs

Containers Tea,coffee,sugar are stored in small containers.Another container is required to store spice, milk addons like bournvita, complan etc. Material:-Plastic, stainless steel etc. Quantity:-4 Container 500-600gms

Breakfast

Evening snacks

125

370

Vessel Vessel is used to brew tea and coffee.Vessel with handle is preferred. Material:-stainless steel Quantity:-1 vessel-serves 4.

180

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STEP 3

TEA & COFFEE

Tea coffee

6 Saucer Sugar

Carcass

Tea coffee

3 Cup

1 Vessel

1 Cutlery

Containers

Sugar

Containers

4 Saucer

Carcass

5 Cup

3 Cutlery

2 Spoon

Open

380*505*100

530*505*100

Dimension W*D*H

Cabinate size W*D*H

380*505*100

450*580*700 / 720

530*505*100

600*580*700 / 720

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STEP 3

ARRANGEMENT

The arrangement can be done in two formats, one for basket of 380mm and other for 530mm. Due to restriction of space vessel can be included on in 530 mm basket.

From the above tea, coffee brewing process and use of components, a new organiser with space for all the components and which are arranged according to use of components in the process of the making tea or coffee process can be designed. According to process and components used following arrangement must be implemented1. Vessel 2. Containers 3. Cutlery 4. Cups or mugs 5. Saucers The arrangement can be done in two formats, one for basket of 380mm and other for 530mm. Due to restriction of space vessel can be included on in 530 mm basket.

380 Basket

Following components can be arranged 1. Containers 2. Cutlery 3. Cups and mugs 4. Saucer

530 Basket

Following components can be arranged 1. Vessel 2. Containers 3. Cutlery 4. Cups or mugs 5. Saucers.

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STEP 3

ARRANGEMENT

WHY? 380*505*200 4

Saucer The saucer is placed at the extreme corner as it is reuired at end of process.

Containers The containers are place at extreme right because of its immediate used.

3 Cups & mugs Cup and mugs are arranged at left hand corner as they are required at the end of process.

1 Cutlery The cutlery tray is arranged at start of the basket, to have easy access to all small and large cutleries.

Open

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Facia

STEP 3

ARRANGEMENT

WHY? 530*505*200 3 Containers

The container are placed parallel vessel because it is immediately used after it.

Saucer The saucer is placed at the extreme corner as it is reuired at end of process.

5 Cups & mugs

Vessel

Cup and mugs are arranged at left hand corner as they are required at the end of process.

Vessel is kept at extreme right as its first component required for the process.

1 Cutlery The cutlery tray is arranged at start of the basket, and is divideed into two sections, to have easy access to all small spoons and large cutleries.

Open

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Facia

LETâ&#x20AC;&#x2122;S START ORGANIZING!

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ROUGH CONCEPTS

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380*505*100

Provision to keep more than 6 cups and mugs. Provision to keep 12 saucers

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EXISTING CUP & SAUCER

To start with conceptualisation, existing cup and saucer basket structure and design was taken into consideration and studied .Study of its structure used to support the saucer was done in order to get preliminary direction for conceptualisation. The basket is available in both sizes that is 380*505*100 and 530*505*100.

1 Saucer

2 Cup

Partition is used to divide the basket into two parts as follows:1. To rest saucers 2. To keep cups.

Open

A set of cup and saucer compromises of 6 pieces of cup and saucer. The existing cup and saucer basket has provision to keep more than 6 pieces which are not required in Indian houses. Because of this a lot of space is left empty making it a waste of space in overall system.

380*505*100

So utilising extra created space for keeping other components would better space utilization.

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Carcass

CONCEPT 1 To start with concept one, reference of existing cup and saucer was taken and intervention in form and design was done. As per the analysis done, the basket is provided with partition that helps to arrange the components according to their requirement in the process.

Sugar Tea coffee

Containers

4 Saucer

Carcass

3 Cup

1 Cutlery

Open

380*505*100

Existing wireframe for saucer.

Flipping form of wire frame.

The form ensures minimal use of material without affecting support for resting the saucer.

Material saved(40mm) 98 Kitchen Grace (India) Private Limited

Easy to grab The area of saucer exposed for grabbing is large.

The material saved per wire frame will be 40 mm(approximately).So material saved per basket would be 200mm (approximately) without compromising on quantity stored and load carrying capacity.

The new design provides space for storing all the required components and is also arranged according to the process. But it is observed that lot of space is still left unutilised. To overcome this problem, rearrangement of layout is done. So the new layout should have 1. maximum space utilisation. 2. strong structure. 3. Easy to manufacture

Space wasted.

New layout

optimising space

strong structure

Easy to manufacture

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TEA & COFFEE

FINAL LAYOUT

coffee

Sugar

Carcass

Tea Tea

coffee

3 Cup

1 Vessel

Cutlery

2 Spoon

Containers

Tea Tea

Containers

Sugar

6 Saucer

4 Saucer

Carcass

5 Cup

3 Cutlery

Open

380*505*100

530*505*100

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CONCEPT 2 After changing the layout concept one was changed accordingly. The change layout ensures maximum space optimisation, without compromising the strength of the basket.

Tea Tea

coffee

Containers

Sugar

4 Saucer 4

3 Cup

Cutlery

Open

380*505*100

Features

optimising space

strong structure

Easy to manufacture

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Carcass

*All dimensions in mm Partition line

DIMENSION 320*505*100

120

260

25 50

100

505 205

100

380

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness.

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*All dimensions in mm Partition line

Front view

Right view 20 45 35

Saucer rest frame 50 10

20 100

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TEA & COFFEE CONCEPT 1-ORGANIZER MOCK-UP

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VALIDATION 380*505*100 The first beverage organiser mock-up was made in order to test the validation and user experience.The user Mrs. Deepali Ramdasi was told to do the cooking activity with use of actual system involved in the kitchen. As shown in the picture, for making the simple tea , the user has to open to many drawer in the process of making tea.

Mrs.Deepali Ramdasi 1

Initial organizer 5 = 2 New organizer 2

With the new organizer only two drawers are used. One is for vessel and other is for other components which include container, cutleries, cups, mugs and saucers. 105 Kitchen Grace (India) Private Limited

CONCEPT 4 380*505*100 Concept 4 is designed with reference of existing cup and saucer basket. The saucer resting profile is tilted which ensures less spot wielding process, without compromising the space optimisation and strength of basket.

Tea Tea

coffee

Containers

Sugar

4 Saucer 4

Carcass

3 Cup

Cutlery

Open

380*505*100

Existing wireframe for saucer.

Tilting form of wire frame.

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The form less spot welding process.

Easy to grab The area of saucer exposed for grabbing is large.

The existing form requires 4 spot wielding (per frame) this new form requires 2 reducing the process involved.

Features

optimising space

strong structure

Easy to manufacture

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*All dimensions in mm Partition line

DIMENSION 320*505*100

120

260

25 50

100

505 205

100

380

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness.

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*All dimensions in mm Partition line

Front view

Right view 20 45 35

Saucer rest frame

10 50

100

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TEA & COFFEE CONCEPT 4-ORGANIZER MOCK-UP

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VALIDATION 380*505*100 The fourth beverage organiser mock-up was made in order to test the validation and user experience. The user Mr. Deepali Ramdasi was told to do the cooking activity with use of actual system involved in the kitchen. As shown in the picture ,for making the simple tea, the user has to open to many drawer in the process of making tea.

Mrs.Deepali Ramdasi 2

Initial organizer 5 = 2 New organizer

With the new organizer only two drawers are used.One is for vessel and other is for other components which include container, cutleries, cups, mugs and saucers. 111 Kitchen Grace (India) Private Limited

MEETING AT SLEEK INTERNATIONAL

1-MEETING

After validating these two new concepts a meeting was arranged at sleek international to present these concepts. Designing, marketing, production, sales team and Mr, Rajesh Ahuja of sleek international were part of this presentation. The concept of creating organisers based on Indian cuisine was appreciated and was found simple and thoughtful. Detailed feedback about the design, acceptancy about the concept, profitability in sales etc. were presented. Further plan of action which included designing two more set of organisers for rice and roti, manufacturing, costing were discussed.

- The baskets should be designed in two dimensions that is 380 and 530. - Concept two was approved because the look of the saucer profile looked more clean in terms of asethetic and also provided more surface area of saucer to grab and place. - Explorations of external look of basket. - Material usage and costing should be play vital role while designing.

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TEA & COFFEE CONCEPT 4- FINAL ORGANIZER MOCK-UP

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ANALYSING 380*505*100 After the approval of concept to , frequent use of the product was made in order to figure out any flaws. After validation, some problem were observed in terms of saucer resting structure and to tackle this problem, design interventions were needed to be done.

Initial form

New design

The straight profile supports the saucer and provides support.

The new design in which angular back profile was given, does not provide accurate rest.

Balanced with better design

Initial form

Tilted form

Form transformation

Final Form

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FINAL FORM

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ANALYSING 380*505*100

Front resting

Back resting

The saucer is well rested and perfectly fits in the space. The overall structure of the saucer profile is easy to manufacture and spot wield. The structure need minimum spot welding process, without compramising the overall strenght.

The straight profile in the back provides support.

The final form has more bending process but material saved is 70mm (approx) per frame and spot welding process is also less.

FEATURES

optimising space

strong structure

Easy to manufacture

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CONCEPT 5 530*505*100 Concept 5 is a bigger version of concept 4 and provides space for keeping vessel. This 530 organizer is a complete set for making tea or coffee. The finalised saucer resting frame is directly implemented in this basket.

Isometric view

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The cutlery tray is divided into to segments for spoons and for cutlery. Also a small place is left for keeping other spice or other milk add-ons

The design gives clear view of partition as well and easy access. The partition helps components to have suffiecient space according to the dimensions of the components.

Features

optimising space

strong structure

Easy to manufacture

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*All dimensions in mm Partition line

DIMENSION 550*505*100

170

110

270 35

160

505 265

350

200 550

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness.

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*All dimensions in mm Partition line

Front view

Right view 20 45 35

Saucer rest frame

50 100

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TEA & COFFEE CONCEPT 5 - ORGANIZER MOCK-UP

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VALIDATION 530*505*100 The 530mm beverage organizer mock-up was made in order to test the validation and user experience.The user Mrs. Deepali Ramdasi was told to do the cooking activity with use of actual system involved in the kitchen. As shown in the picture ,for making the simple tea , the user has to open to many drawer in the process of making tea.

Mrs.Deepali Ramdasi 1

Initial organizer 5 = 1 New organizer

With the new organizer the user has to open only one drawer to access all the components at once. Itâ&#x20AC;&#x2122;s a one stop drawer for Indian users. 121 Kitchen Grace (India) Private Limited

MEETING AT SLEEK INTERNATIONAL

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2-MEETING

The second meeting was arranged in November with sleek and its team. The same panel was available for this meeting.

- Introduction of vacuumed form cutlery tray.

A run through was given in the meeting from beverage concept 1 to concept 3 and also introduced with two other concepts (concept 4 and 5). Mock-up of all concepts were shown and interventions in term of design were told. The most important change that was told was to introduce vacuumed form cutlery tray (polystyrene). The tray would save lot of cost and also give flat base to cutlery which was required.

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CONCEPT 6 380*505*100 After meeting at sleek, interventions were made in terms of designing. Incorporation of vaccumed form cutlery tray was done which would save lot of material and reduce cost.

The cutlery tray is simple place and pick up tray. The flat base helps to keep the cutleries within the basket without creating any obstruction. The grove provided helps to slide the fingers and take the cutlery tray out whenever required.

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*All dimensions in mm Partition line

DIMENSION 380*505*100

Top view 110

Front view

270 35 90

15 55

160

425 265

Side view 100

380

Saucer rest frame 90 50

75 35

CUTLERY TRAY Top view

Front view

370 70

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Side view

CONCEPT 7 550*505*200 After meeting at sleek, pointed interventions were made in terms of designing. Incorporation of two vacuumed form cutlery tray was done which would save lot of material and reduce cost. The small tray can be filled with small spoons and large tray can be use to keep all the cutleries.

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*All dimensions in mm Partition line

DIMENSION 380*505*100

110

150

Front view

270

15 55

160

30 425

505

265

Side view 100

530

Saucer rest frame 90 50

75 35

CUTLERY TRAY Top view

Front view

370 70

180 70

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Side view

Introducing

BEVERAGE

KIT

Your own Indian organizer

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ONE STOP DRAWER

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Complete set

Serves family of four

530*505*100

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Components Involved

4 Containers

2 Mugs

Spoons

6 Cups

Strainers

1 Vessel

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6 Saucers

*All dimensions in mm Partition line

DIMENSION 530*505*100

200

110

220

35 90 35

505

345

80 220

320

530

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness.

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*All dimensions in mm Partition line

Front view

Right view 50 30

Saucer rest frame Ă&#x2DC;3mm

100 50 70

Cutlery tray Top view

Front view

Side view

310 80

70 100

3 Draft

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INSTALLATION

4 3

4 Facia clip The facia clip is welded at front to the basket

4 Runner clip The runner clip is welded at the corners on which the telescopic are fixed.

2 Telescopic channels The baskets are attached to the channels which makes the sliding motion possible.

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Screw All this installations to basket and facia are fastened by different screws

Finally ready to brew some hot beverage ?

ALL IN ONE GO !

LET’S DESIGN NEW LOOK!

AESTHETIC

Basket is interior of every kitchen and is used frequently. The aesthetic value of basket completes the whole look of kitchen. The basket has a simple rectangular wire structure which gives maximum strength and optimal storage output. The baskets are made up of stainless steel wire, aluminium (sheet bending), plastic ( injection moulded) etc. The different use of material provides different look from premium to basic.

The aesthetic should be complimenting other baskets as well as should stand out on its own. Combination of different material can be done in order to get the required look. Some combination of sheet metal and wire were experimented and mock-ups were made.

Designing a completely different aesthetic look for the new organisers will differentiate it with daily routine baskets.

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LOOK 1 Look 1 has combination of sheet metal and wire.A piece of sheet metal is wraped around the wire structure giving it a sturdy and clean look.

A full scale model was made of this look. But the facia height was low which created problem while attaching it to facia.

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LOOK 2 Following are some other explorations done for improving aesthetic of basket.

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LOOK 3

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LOOK 4

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2-MEETING

In the second meeting itself a conclusion was made that the new concept of incorporating the new concept in existing designer basket ranges of sleek. Therefore all other designs were made in designer range.

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LET’S START DESIGNING

INDIAN BREAD Indian breads are a wide variety of flatbreads and crĂŞpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.

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INDIAN BREAD

“ Chapati or Roti is made of

whole wheat flour and cooked on a tava (flat skillet). .

“

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INDIAN BREAD

â&#x20AC;&#x153;Most Indian breads, such as

roti and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum.

â&#x20AC;&#x153;

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MOST COOKED BREADS

CHAPATIS AND ROTIS

PARATHAS

Chapatis and rotis. These flatbreads are served with nearly every meal in India and are often eaten three times a day. Chapati and roti are prepared using specific utensils.

Parathas are a variation of chapatis and rotis. They also use whole wheat or atta flour and water to make a dough that is then cooked on a tava or skillet.

These flatbreads are made from a dough comprised of whole-wheat or atta flour and water that is then rolled into a thin, flat disc with a rolling pin. The rolled-out dough is cooked on a dry tava, or skillet. In some regions, after several minutes on the skillet, it is then put directly on a flame, making it puff up like a balloon and get a little steamy on the inside.

There are then two ways to cook the dough. It can be left unstuffed, and the flattened dough is folded into fourths and then re-rolled, giving it a flaky, layered texture. It can be stuffed with various vegetables, such as cauliflower or greens, or the Indian cheese called paneer. Therefore, designing a organiser that has provision to keep all the components required to make this daily cooked essentials would be helpful to Indian user.

143 Kitchen Grace (India) Private Limited

STEP 1

HOW? FOOD

DESIGN ROLLING

To start designing organisers, some research needs to be done in order to understand the system

PROCESS

The process will help us to understand the components used and the order in which it use.

144 Kitchen Grace (India) Private Limited

STEP 2

STEP 3

Carcass

Open

ROLLING COMPONENTS

ARRANGMENT

After finishing the process, number of componets required and its noting its dimensions.

After understanding the process and components used, arrangment is possible based on components elements like order, weight etc.

145 Kitchen Grace (India) Private Limited

STEP 1

ROTI & PARATHA MAKING

REMOVING COMPONENTS

PLACING COMPONENTS

All the required components except the flour container are removed from the drawer, cabinates. One can always find mixing vessel and chapati base kept together.

The components are placed on the countertop and are arranged according to their requirement.For example the pan is removed from basket and kept on the gas.

146 Kitchen Grace (India) Private Limited

03 REMOVING FLOUR Flour is intergral part of chapti, roti or paratha. The flour container (5kg) is kept separately and has has a small measuring vessel to put the flour in the mixing vessel. The measuring unit is considered as on cup.

DOUGH MAKING

ROLLING

READY TO EAT

Once the flour is added then mixing of flour starts to make dough. Water and oil are added simultaneously to make dough.

Once the dough is made its kept for resting for sometime. This helps the dough to set properly. After this small rolls of dough is made and then flattened by roller on the base.

The pan is heated for some time and then the raw chapati, roti or paratha are put on pan and cooked on the pan.

147 Kitchen Grace (India) Private Limited

STEP 1

Serves family of four For the process of making chapatis and parathas following components are required for family of four. According to research done, quantity of flour required for family of four is 3-5 Kg weekly(twice a day).There are two pan separately used to make roti and paratha. Many other components are involved in this cooking process and the new organiser provides provision to accommodate all this in one drawer.

ROTI & PARATHA

Roller

Tongs

1 Oil dispeneser

1 Mixing vessel

2 5kg flour container

148 Kitchen Grace (India) Private Limited

2 Roti/paratha storage container

Base

2 Pan

COMPONENTS INVOLVED

Cutlery

360

Cutlery includes roller(to flattened bread), Tongs(to cook hot roti on flame). This cutleries play vital role. Material:- stainless steel, wood. Quantity:- More then 5 piece.

250

Serves family of four Consumption

Oil dispenser Oil is essential while making rotis or parathas. Material:-Stainless steel. Quantity:-1 Standard size available in market

200

Lunch

Dinner

190

Roti/paratha container This small round and flat containers are required to store rotis/parathas after they are cooked. Material:-stainless steel Quantity:-2

Containers 210

149 Kitchen Grace (India) Private Limited

Large container are required to store flour. Material:-Stainless steel Quantity:-1(5kg)

Mixing vessel 310

Mixing vessel is round vessel having depth to mix the dough Material:-Stainless steel. Quantity:-1

Serves family of four

Base 240

Consumption

460

Pan Two different pan are used to make roti and parathas. Material:-stainless steel, Aluminium Cast iron Quantity:-2

280

Lunch

Base is used to flattened the dough. Material:- stainless steel, wood. Quantity:- 2.

Dinner

150 Kitchen Grace (India) Private Limited

STEP 3

ROTI & PARATHA

3 Container

Carcass

Utensils 1 Cutlery

Open

380*505*200

530*505*200

Dimension W*D*H

Cabinate size

380*505*200

450*580*700 / 720

530*505*200

600*580*700 / 720

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STEP 3

ARRANGMENT

From the above roti and paratha cooking process and use of components, a new organiser having space for all the components and which are arranged according to use of components in the process of the making roti and paratha can be designed. According to process and components used following arrangement must be implemented1. Cutlery 2. Base 3. Mixing vessel 4. Pan 5. Roti/paratha storage container 6. Flour container

The arrangement can be done in two formats, one for basket of 380mm and other for 530mm.

380 Basket

Following components can be arranged 1. Cutlery 2. Base 3. Mixing vessel 4. Pan 5 Roti/paratha storage container

530 Basket

Designing a 530mm basket for roti, chapati and paratha was done after 380mm design and validation. The 380mm design evolution would lead to final arrangment which can directly be incorporated in 530mm basket.

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3 Container

Carcass

Utensils 1 Cutlery

Open

380*505*200

STEP 3

ARRANGEMENT

WHY? 380*505*200

3 Container The small container are arranged at the end because it is required at the end to store cooked rotis/ parathas.

2 Utensils The utensils are arranged just after cutlery tray. All the components are required at the sametime so they are arranged together.

1 Cutlery The cutlery tray is arranged at start of the basket, to have easy access to all small and large cutleries.

Facia Open

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LET’S START ORGANIZING!

ROUGH CONCEPTS

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CONCEPT 1 380*505*200 To start with concept one (380), the process and components used were analysed and arrangement was done accordingly. The arrangement was made keeping in mind right hand user. The new design maintains load carrying capacity and also quantity that needs to be stored.

3 Container

Carcass

Utensils 1 Cutlery

Open

380*505*200 Analysis As shown in the below image the handle of the pan does not have sufficient space to rest its handle.

155 Kitchen Grace (India) Private Limited

CONCEPT 2 380*505*200 After doing the analysis of concept 1, concept 2 was designed keeping in mind the obstacle caused due to pan handle. The space for keeping vessels was shifted to corner in order to have enough space for pan handle to rest without obstructing the open and close motion of basket.

3 Container

2 Utensils

Cutlery

Open

380*550*200 380*505*200 Analysis As shown in the image, even after shifting profile, handle of the pan did not had enough space to rest.

156 Kitchen Grace (India) Private Limited

Carcass

CONCEPT 3 380*505*200 Concept 3 provides an isolated space (vertical) for pan. This provision ensures that all the element have adequate space without obstructing other elements.

4 Container 3 Pan 2 Utensils

Carcass

1 Cutlery

Open

380*505*200 Analysis

Free Space

The basket has provision to keep all the vessels required except flour container.This arrangement is giving lot of space in which the container can be accomodated.

157 Kitchen Grace (India) Private Limited

CONCEPT 4 380*505*200 Concept 4 is a complete set roti and paratha components. The new design has provision to keep flour container. A dedicated space for the flour container at the end of the basket completes the roti and paratha making organiser.

5 Contai- 3 ner Pan

4 Flour container 2 Utensils

1 Cutlery 1

Open

380*505*200 Complete set Flour container

Container

Vessels Mixing vessel Roti base

Pan

Cutllery 158 Kitchen Grace (India) Private Limited

Carcass

EVOLUTION 380*505*200

concept 1

concept 2

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concept4

concept 3

Small basket with provision to keep all the utensils required and storage containers to make Roti.

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CONCEPT 5 380*505*200 After coming to concept 4, a working mock-up was made in order to understand its feasibility as a organiser.

Isometric view

161 Kitchen Grace (India) Private Limited

The cutlery tray is elevated for user to have easy access.The basket is simply divided with wire partition.

The design gives clear view of partition as well and easy access.The partition helps the components to have suffiecient space according to the dimensions of the components.

Features

optimising space

strong structure

Easy to manufacture

162 Kitchen Grace (India) Private Limited

*All dimensions in mm Partition line

DIMENSION 380*505*200 Top view 80

20 225

505

200

15 80 320 380

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness. 163 Kitchen Grace (India) Private Limited

*All dimensions in mm

380*505*200 Front view

35 65 200 65

Right view

164 Kitchen Grace (India) Private Limited

ROTI & PARATHA CONCEPT 5 - ORGANIZER MOCK-UP

165 Kitchen Grace (India) Private Limited

VALIDATION 380*505*200 The concept 5 organizer mock-up was made in order to test the validation and user experience. The user Mr. Deepali Ramdasi was told to do the cooking activity with use of actual system involved in the kitchen. As shown in the picture ,for making the roti or chapati, the user has to open to many drawer in the process of making roti or chapati.

Mrs.Deepali Ramdasi 1

Initial organizer 5 = 2 New organizer 2

With the new organizer only two drawers are used. One is for oil or ghee and other is for other components which include flour container, cutleries, vessels and pan. 166 Kitchen Grace (India) Private Limited

EVOLUTION 530*505*200 After designing 380mm basket many constrains were figured out leading to change of arrangement of components in 530mm basket as well. The pan was provided at isolated space at the left hand side end and roti and paratha storage containers adjacent to it.

Flour

Other

3 Cloth

4 2

6 Utensils 1 Cutlery

Carcass Pan

Container

5 Container

Open

530*505*200

167 Kitchen Grace (India) Private Limited

STEP 3

ARRANGEMENT

WHY? 530*505*200 6 Roti/paratha container

5 Container The 5kg containers are kept at the end of the basket .

The flat vessel are kept vertical, due to which lot of space is available for the other components.

7 Pan A single pan is stored at the corner which can accommodate pan of any size and handle.

3 Towel holder

4 Vessels

At extreme right a removable rod helps for keeping towel or tissue paper roll is made.

Oil 2 dispenser

The mixing vessel and base are kept together and at the centre because they are required at same time and weight of them.

1 Cutlery

Its a small component The cutlery tray is arranged at start of the and is used many times basket, to have easy access to all small in kitcehn for different and large cutleries and plates. activities.

Open

168 Kitchen Grace (India) Private Limited

Facia

CONCEPT 6 530*505*200 Concept 6 itâ&#x20AC;&#x2122;s a bigger version of concept 5 and provides space for keeping 2 flour container(one can be used for other storage)and 2 roti and paratha storage container. It also has a space for keeping cloth which is use to keep at the bottom of roti and paratha storage container.

169 Kitchen Grace (India) Private Limited

The cutlery tray is elevated for user to have easy access. The basket is simply divided with wire partition.

The design gives clear view of partition as well and easy access. The partition helps the components to have sufficient space according to the dimensions of the components.

Features

Optimising space

Strong structure

Easy to manufacture

170 Kitchen Grace (India) Private Limited

*All dimensions in mm Partition line

DIMENSION 530*505*200 Top view

380

550

160

400

80 65

200 225

280

505

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness.

171 Kitchen Grace (India) Private Limited

*All dimensions in mm

530*505*200 Front view

35 100 Right view

172 Kitchen Grace (India) Private Limited

200 100 35

ROTI & PARATHA CONCEPT 6 - ORGANIZER MOCK-UP

173 Kitchen Grace (India) Private Limited

VALIDATION 380*505*200 The concept 5 organiser mock-up was made in order to test the validation and user experience. The user Mr. Deepali Ramdasi was told to do the cooking activity with use of actual system involved in the kitchen. As shown in the picture ,for making the roti or chapati, the user has to open to many drawer in the process of making roti or chapati.

Mrs.Deepali Ramdasi 2

Initial organizer 5 = 1 New organizer 1

With the new organizer only one drawers are used. Itâ&#x20AC;&#x2122;s a one stop drawer use to store all componets require to make perfect chapati, roti and paratha. 174 Kitchen Grace (India) Private Limited

MEETING AT SLEEK INTERNATIONAL

2-MEETING

The second meeting was arranged in November with sleek and its team. The same panel was available for this meeting.

- Introduction of vacuumed form cutlery tray.

A run through was given in the meeting from beverage concept 1 to concept 3 and also introduced with two other concepts (concept 4 and 5). Mock-up of all concepts was shown and so interventions in term of design were told. The most important change that was told was to introduce vacuumed form cutlery tray (polystyrene). The tray would save lot of cost and also give flat base to cutlery which was required.

175 Kitchen Grace (India) Private Limited

CONCEPT 7 380*505*200 After meeting at sleek, pointed interventions were made in terms of designing. Incorporation of vacuumed form polystyrene cutlery tray was done which would save lot of material and reduce cost.

176 Kitchen Grace (India) Private Limited

*All dimensions in mm Partition line

DIMENSION 380*505*200

Top view 240

Side view 90

165

225

425

Front view

505

200

380

SAUCER FRAME 60 80

320

160

60 80

CUTLERY TRAY Top view

Front view

370 70

177 Kitchen Grace (India) Private Limited

Side view

CONCEPT 8 530*505*200 After meeting at sleek, pointed interventions were made in terms of designing. Incorporation of vacuumed form cutlery tray was done which would save lot of material and reduce cost. The small tray can be filled with small spoons and large tray can be use to keep all the cutleries.

178 Kitchen Grace (India) Private Limited

*All dimensions in mm Partition line

DIMENSION 530*505*200

Top view

400

Side view

165

425

505

Front view 65

200

65 30

80 90

530

380

SAUCER FRAME 60 80

320

160

60 80

CUTLERY TRAY Top view

Front view

370 70

179 Kitchen Grace (India) Private Limited

Side view

MEETING AT SLEEK INTERNATIONAL

3-MEETING

The third meeting was arranged in january with sleek and its team. The same panel was available for this meeting. A run through all the concepts was. It was observed that the 380mm range lacks in providing space for all the components and to launch a set with provision to keep all the components would be marketed well and also would provide 100% customer satisfaction.

- Elemination of 380mm range. Replacing existing components with slightly bigger components for safe clearance.

Therefore it was decided to eliminate the 380mm range and to design and launch only 550mm range. The components used were also told to replace with slightly bigger in dimension. This would ensure required safe clearance for the components.

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Introducing

INDIAN

ROTI

PARATHA

Your own Indian organizer

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ONE STOP DRAWER

182 Kitchen Grace (India) Private Limited

Complete set

Serves family of four

530*505*150

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Components Involved

Roller Tong

1 1 Ghee Oil dispenser dispenser

1 Mixing vessel

1 3Kg container

1 5Kg container

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2 Base

2 Roti storage

2 Pan

COMPONENTS INVOLVED

Cutlery

360

Cutlery includes roller(to flattened bread),Tongs(to cook hot roti on flame).This cutleries play vital role. Material:- stainless steel,wood. Quantity:- More then 5 piece.

250

Serves family of four

Oil and ghee dispenser Oil and ghee is essential while making rotis,or parathas. Material:-Stainless steel. Quantity:-2

240 75 85

Consumption

Roti/paratha container This small round and flat containers are required to store rotis/parathas after they are cooked. Material:-stainless steel Quantity:-2

Lunch

Dinner

60 220

Containers

190 245

210

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Large container are required to store flour. Material:-Stainless steel Quantity:-2(5kg and 3kg)

Mixing vessel 310

Nixing vessel is round vessel having depth to mix the dough Material:-Stainless steel. Quantity:-1

Serves family of four

Base 240

Consumption

460

Pan Two different pan are used to make roti and parathas. Material:-stainless steel,Aluminium Cast iron Quantity:-2

280

Lunch

Base is use to flattened the dough. Material:- stainless steel,wood. Quantity:- 2.

Dinner

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*All dimensions in mm Partition line

DIMENSION 530*505*100

430

100

230 30 425 505

45 195

75 75 80 100

200

530

250

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness.

187 Kitchen Grace (India) Private Limited

*All dimensions in mm Partition line

Front view

Right view 35 70 150 30

Saucer rest frame Ă&#x2DC;4mm

140

135

100

200

250

Cutlery tray Top view 210

Front view

Side view

310

80 100

3 Draft

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INSTALLATION

4 3

4 Facia clip The facia clip is welded at front to the basket

4 Runner clip The runner clip is welded at the corners on which the telescopic are fixed.

2 Telescopic channels The baskets are attached to the channels which makes the sliding motion possible.

189 Kitchen Grace (India) Private Limited

Screw All this installations to basket and facia are fastened by different screws

Finally ready to roll some hot roti?

ALL IN ONE GO !

LET’S START DESIGNING

INDIAN RICE AND DAL Indian rice and dal form an integral part of Indian cuisine. It refers to a traditional meal which is popular and is forms an integral part of daily cooked Indian meal. It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries.

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RICE & DAL

basic part of Indian cooking .

“

“Rice and Dal are the most

“ 191 Kitchen Grace (India) Private Limited

RICE & DAL

basic part of Indian cooking .

192 Kitchen Grace (India) Private Limited

â&#x20AC;&#x153;

â&#x20AC;&#x153; Rice and Dal are the most

RICE & DAL

RICE

DAl

Rice and dal are staple food for Indians. They are served with nearly every meal in India and are often eaten two times a day.

The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian cuisine.Dal preparations can be eaten with rice, as well as Indian breads. In India, it is eaten with rice and with a wheat flatbread called roti. The manner in which it is cooked and presented varies by region.

One can find variety in types of rice like basmati, ambemohar, Jasmine rice, wild rice etc. and also different preparations done like biryani, khicadi, pulav etc.The manner in which it is cooked and presented varies by region. The standard preparation begins with washing the rice and putting it in pressure cooker. The rice is commonly eaten with dal.

Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour. Therefore, designing a organiser that has provision to keep all the components required to make this daily cooked essentials would be helpful to Indian user.

193 Kitchen Grace (India) Private Limited

STEP 1

HOW? FOOD

DESIGN PRESSURING PROCESS

To start designing organisers, some research needs to be done in order to understand the system

The process will help us to understand the components used and the order in which it use.

194 Kitchen Grace (India) Private Limited

STEP 2

STEP 3

Carcass

Rice

Open

PRESSURING COMPONENTS

ARRANGMENT

After finishing the process, number of components required and its noting its dimensions.

After understanding the process and components used, arrangment is possible based on components elements like order, weight etc.

195 Kitchen Grace (India) Private Limited

STEP 1

RICE & DAL MAKING

REMOVING COMPONENTS

REMOVING RICE AND DAL

SOAK IN WATER

All the required components like cooker, vessels etc are removed and kept on required places.

The rice and dal are removed into small vessel for cooking. A small measuring unit is use to put the rice and dal in vessel.

The rice and dal are soaked in water. Enough water is pour to go two thirds of the way up the bowl. Spices are added in dal and rice.

196 Kitchen Grace (India) Private Limited

WASHING

PLACING IN COOKER

READY TO EAT

Both rice and dal are again wash twice.

Over the bowl with a lid and place it in the pressure cooker

197 Kitchen Grace (India) Private Limited

The cooker is heated for 10min depends on the type of rice cooking.

STEP 2

Serves family of four From the process of making rice and dal (lentil soup) following components are required for family of four. According to research done, quantity of rice and pulse required for family of four is 2-3 Kg weekly. Also a pressure cooker of 3-5 kg is sufficient for family of four. Many other components are involved in this cooking process and the new organiser provides provision to accommodate all this in one drawer.

RICE & DAL

1 3-5litre Pressure cooker Spoons Churner

2 Cooking vessels

2 3kg rice and dal containers

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Plates

STEP 2

COMPONENTS INVOLVED

Cutlery

Standard size available in market

Cutlery is required for mixing dal (lentil soup), serving rice and dal etc. Material:- stainless steel, plastic. Quantity:- More then 5 piece.

Plates

Serves family of four

Plates are use as cover to cook rice and dal in cooker. Material:-Stainless steel. Quantity:-2

165

Small vessel

Consumption

Small vessels are kept inside pressure cooker to cook rice and dal sepereately. Material:-stainless steel Quantity:-2

65 165 190

Containers 210

Lunch

Dinner

Large container are required to rice and dal. Material:-Stainless steel Quantity:-2 (3kg each)

390

Pressure cooker

230

Pressure cooker is core component of this activity in which dal and rice are cooked. Material:-Stainless steel. Quantity:-1 (3Litres)

200

199 Kitchen Grace (India) Private Limited

STEP 3

RICE & DAL

Cooker

Pulse Rice

Containers

Pulse Rice

Carcass

2 Cooker

1 Cutlery

Containers

4 Vessel

Carcass

1 Cutlery

Open

380*550*200

530*550*200

Dimension W*D*H

Cabinate size W*D*H

380*550*200

450*580*700 / 720

530*505*200

600*580*700 / 720

200 Kitchen Grace (India) Private Limited

STEP 3

ARRANGMENT

From the above rice and dal cooking process and use of components, a new organiser having space for all the components and which are arranged according to use of components in the process of the making rice and dal process can be designed. According to process and componets used following arrangement must be implemented1.Cutlery 2.Cooker (one) 3.Container 4.Vessel The arrangement can be done in two formats,one for basket of 380mm and other for 530mm. Due to restriction of space only one 3 litre cooker can be accomodated in 380mm basket.

The arrangement can be done in two formats,one for basket of 380mm and other for 530mm. Due to restriction of space only one 3 litre cooker can be accomodated in 380mm basket.

380 Basket

Following components can be arranged 1.Cutlery 2.Cooker (one) 3.Container 4.Vessel 530 Basket Following components can be arranged 1.Cutlery 2.Cooker (Two) 3.Container 4.Vessel

201 Kitchen Grace (India) Private Limited

STEP 3

ARRANGEMENT

WHY? 380*505*200 4

Vessel Small vessel are kept at left hand corner as it has less weight and easy to remove.

3 Container

Pressure cooker

Container are place at left corner of basket as it is less heavier than cooker.

Due to weight of the cooker, it is arranged at extreme right hand corner of basket. This allows the user to pick it up easily and place it without any issue.

1 Cutlery 1 Cutlery The cutlery tray is arranged at start of the basket, to have easy access to all small and large cutleries and plates.

Open

202 Kitchen Grace (India) Private Limited

Facia

STEP 3

ARRANGEMENT

WHY? 530*505*200 4

2 Pressure cooker Due to weight of the cooker, it is arranged at extreme right hand corner of basket. This allows the user to pick it up easily and placed it without any issue.

Vessel Small vessel are kept at left hand corner as it has less weight and easy to remove.

3 Container Container are place at left corner of basket as it is less heavier then cooker.

1 Cutlery The cutlery tray is arranged at start of the basket, to have easy access to all small and large cutleries and plates.

Open

203 Kitchen Grace (India) Private Limited

Facia

LET’S START ORGANIZING!

ROUGH CONCEPTS

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CONCEPT 1 380*505*200 To start with concept one(380mm), the process and components used were analysed and arrangment was done accordingly. The arrangement was made keeping in mind right hand user.The design is simple and easy to understand. The organisation is done with wire partition taking into consideration Standardise dimension of the components.

Rice

Pulse

4 Vessel

2 Cooker 1 Cutlery

Open

380*505*200 Isometric view

205 Kitchen Grace (India) Private Limited

The cutlery tray is elevated for user to have easy access.The basket is simply divided with wire partition.

The design gives clear view of partition as well and easy access.

Features

optimising space

strong structure

Easy to manufacture

206 Kitchen Grace (India) Private Limited

*All dimensions in mm Partition line

DIMENSION 380*505*200 Top view 80

350

220

160 380

207 Kitchen Grace (India) Private Limited

505

*All dimensions in mm

380*505*200 Front view

35 65 200 65 35

Right view

5 208 Kitchen Grace (India) Private Limited

RICE & DAL CONCEPT 1 -ORGANIZER MOCK-UP

209 Kitchen Grace (India) Private Limited

VALIDATION 380*505*200 The concept 1 organiser of rice and dal mock-up was made in order to test the validation and user experience.The user Mr. Deepali Ramdasi was told to do the cooking activity with use of actual system involved in the kitchen. As shown in the picture ,for making rice and dal, the user has to open to many drawer in the process of making rice and dal.

Mrs.Deepali Ramdasi 1

Initial organizer 5 = 1 New organizer 1

With the new organizer only one drawers are used. Due to space restriction only on 3 liter cooker is stored. Itâ&#x20AC;&#x2122;s a one stop drawer for making rice and dal. 210 Kitchen Grace (India) Private Limited

MEETING AT SLEEK INTERNATIONAL

2-MEETING

The second meeting was arranged in November with sleek and its team. The same panel was available for this meeting.

- Introduction of vacuumed form cutlery tray.

211 Kitchen Grace (India) Private Limited

CONCEPT 3 380*505*200 To start with concept one(380), the process and components used were analysed and arrangment was done accordingly. The arrangement was made keeping in mind right hand user.The design is simple and easy to undersstand. The organisation is done with wire partition taking into consideration standarise dimension of the components.

380*550*200

212 Kitchen Grace (India) Private Limited

The cutlery tray is vacuumed form polystyrene which provides a flat base to hold cutlery.The basket is simply diveded with wire partition.

The design gives clear view of partition as well and easy access. The partition helps the components to have sufficient space according to the dimensions of the components.

Features

Optimising space

Easy to manufacture

213 Kitchen Grace (India) Private Limited

*All dimensions in mm

DIMENSION

Partition line

380*505*100 Top view

425 505 350

380

*Outer structure frame Ă&#x2DC;5mm thickness.

Supporters and partition Ă&#x2DC;4mm thickness.

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*All dimensions in mm

380*505*100 Front view

15 55 30

Right view

CUTLERY TRAY Top view Front view 370 70

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Side view

TEA & COFFEE CONCEPT 2 -ORGANIZER MOCK-UP

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VALIDATION 530*505*200 The concept 2 organiZer of rice and dal mock-up was made in order to test the validation and user experience.The user Mr. Deepali Ramdasi was told to do the cooking activity with use of actual system involved in the kitchen. As shown in the picture, for making rice and dal, the user has to open to many drawer in the process of making rice and dal.

Mrs.Deepali Ramdasi 1

Initial organizer 5 = 1 New organizer 1

With the new organizer only one drawer are used. The basket makes provision to keep two cookers. Itâ&#x20AC;&#x2122;s a one stop drawer for making rice and dal. 217 Kitchen Grace (India) Private Limited

MEETING AT SLEEK INTERNATIONAL

3-MEETING

- Elemination of 380mm range. Replacing existing components with slightly bigger components for safe clearance.

218 Kitchen Grace (India) Private Limited

Introducing

INDIAN

RICE

DAL

Your own Indian organizer

219 Kitchen Grace (India) Private Limited

KIT

ONE STOP DRAWER

300 Kitchen Grace (India) Private Limited

Complet e set

Serves family of four

530*505*150

301 Kitchen Grace (India) Private Limited

Components Involved

Tadka vessel

Spoons

1 5litre Pressure cooker

Churner 1 Blender

2 Cooking vessels

1 Cooking vessel

2 3kg rice and dal containers

302 Kitchen Grace (India) Private Limited

Plates

COMPONENTS INVOLVED

Cutlery

Standard size available in market

Plates

Serves family of four

Plates are use as cover to cook rice and dal in cooker. Material:-Stainless steel. Quantity:-2

165

Blender

Consumption

Electronic blender is used to blend the dal after its cooked. Quantity:-1

400

Lunch

Cutlery is required for mixing dal (lentil soup), serving rice and dal etc. Material:- stainless steel, plastic. Quantity:- More then 5 piece.

Tadka vessel Tadka vessel is used to give tadka (simmering with heated oil and spices) Material:-stainless steel etc. Quantity:-1

Dinner

Standard size available in market

Small vessel 65 165

303 Kitchen Grace (India) Private Limited

Small vessels are kept inside pressure cooker to cook rice and dal sepereately. Material:-stainless steel Quantity:-2

Large vessel Large vessel is used to recook the dal. Material:- stainless steel. Quantity:- 1

100

195

Serves family of four

220

Container 245

Consumption

Large container are required to rice and dal. Material:-Stainless steel Quantity:-2 (3kg each)

390

Pressure cooker

230

Lunch

Pressure cooker is core component of this activity in which dal and rice are cooked. Material:-Stainless steel. Quantity:-1,(5 Litres)

Dinner 200

304 Kitchen Grace (India) Private Limited

Serves family of four For the process of making rice and dal (lentil soup) some specific components are required.According to research done, quantity of rice and pulse required for family of four is 2-3 Kg weekly.Also a pressure cooker of 3-5 kg is sufficient for family of four.Many other components are involoved in this cooking process and the new organiser provides provision to accomodate all this in one drawer.

RICE & DAL

Tadka vessel

1 5litre Pressure cooker

Spoons

Churner

2 3kg rice and dal containers

1 Cooking vessel

305 Kitchen Grace (India) Private Limited

Plates

ARRANGEMENT

WHY? 530*505*150 2 Pressure cooker The 5 liter cooker is arranged close to right side as it will be easy for user to pick it up.

3 Container

4 Blender

Container are place at left corner of basket as it is hardly removed from basket while cooking.

Blender is located at extreme right hand side of the basket because it should be handy, so that it can be used for other cooking activities.

1 Cutlery The cutlery tray is arranged at start of the basket, to have easy access to all small and large cutleries and plates.

Open

306 Kitchen Grace (India) Private Limited

Facia

*All dimensions in mm Partition line

DIMENSION 530*505*150 80

250

200

250

425

505 175

80 100

530

*Outer structure frame Ø5mm thickness.

Supporters and partition Ø4mm thickness. Other remaining wire Ø3mm thickness.

307 Kitchen Grace (India) Private Limited

*All dimensions in mm Partition line

Front view

Right view 35 70

150

Cutlery tray Top view 210

Front view

Side view

310

80 100

3 Draft

308 Kitchen Grace (India) Private Limited

INSTALLATION

4 3

4 Facia clip The facia clip is welded at front to the basket

4 Runner clip The runner clip is welded at the corners on which the telescopic are fixed.

2 Telescopic channels The baskets are attached to the channels which makes the sliding motion possible.

Screw All this installations to basket and facia are fastened by different screws

The new C U I S I N E K I T is designe design cuisines were studied and analysis of the com 309

Kitchen Grace (India) Private Limited

Finally ready to cook hot steamy rice & dal ?

ed after understanding the Indian cooking and mponents used in the process was made.So

d process in which cooking is done.Daily routi ntroducing three important and daily cuisine

ne kit.

ALL IN ONE GO !

PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/2015)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

Kitchen baskets that are designed and customised according to cooking activities done in Indian Kitchen.

To Design,Detail and Prototype a range of wire-frame products to be used inside kitchen cabinates that are Minimal,Durable,Efficient,Acceptable and contextual to Indian market.

Indian Indian bread Tea & coffee

Analysis

Research

Retail

Household

Marketi- Desk Factory ng & Research design team

310 Kitchen Grace (India) Private Limited

FOOD

DESIGN

Indian Rice & dal

FINISH

Conceptualisation+ mockup + testing Indian Indian roti Tea & coffee & paratha kit Kit

Validation

Indian Rice & dal kit

Final Design

Prototype

CUISINE KIT

Indian Indian roti Tea & coffee & paratha kit Kit

Indian Rice & dal kit

311 Kitchen Grace (India) Private Limited

312 Kitchen Grace (India) Private Limited

CUISINE

KIT

Your own Indian organizers

313 Kitchen Grace (India) Private Limited

314 Kitchen Grace (India) Private Limited

CHAPTER 8

CUISINE KIT BEVERAGE

KIT

Beverage kit is basket designed for Indian user to sip a perfect cup of tea and coffee without doing extra efforts.

INDIAN

ROTI

PARATHA

Indian roti kit is basket,designed to reduce cooking efforts of Indian women by organizing her basket for making rotiâ&#x20AC;&#x2122;s, chapati and parathas.

INDIAN

RICE

DAL

KIT

Indian rice and dal kit is basket,designed to reduce efforts of Indian women by organizing her basket for making rice and dal.

315 Kitchen Grace (India) Private Limited

*All dimensions in mm

DIMENSION

Dimension W*D*H

530*505*100

Cabinate size W*D*H

600*580*700 / 720

530*505*150

600*580*700 / 720

530*505*150

600*580*700 / 720

316 Kitchen Grace (India) Private Limited

PLACE IN THE KITCHEN

The existing kitchen system is divided into zones for organizing purpose.This helps to decide the type of storage you need ,and exactly where you should position them to ensure everythingâ&#x20AC;&#x2122;s just where it iis needed.The new organisers are placed in this system,without creating a major change.

Food storage

Cleaning zone

317 Kitchen Grace (India) Private Limited

Preparation zone Indian roti & paratha kit and Indian rice & dal kit is installed in preparation zone.

Cooking zone Beverage kit can be replaced and installed in existing Cup and saucer(CCT) unit.

318 Kitchen Grace (India) Private Limited

PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/2015)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

Kitchen baskets that are designed and customised according to cooking activities done in Indian Kitchen.

To Design,Detail and Prototype a range of wire-frame products to be used inside kitchen cabinates that are Minimal,Durable,Efficient,Acceptable and contextual to Indian market.

Indian Indian bread Tea & coffee

Analysis

Research

Retail

Household

Marketi- Desk Factory ng & Research design team

319 Kitchen Grace (India) Private Limited

FOOD

DESIGN

Indian Rice & dal

FINISH

Validation

Conceptualisation+ mockup + testing Indian Indian roti Tea & coffee & paratha kit Kit

Indian Rice & dal kit

Final Design

Prototype

CUISINE KIT

Indian Indian roti Tea & coffee & paratha kit Kit

Indian Rice & dal kit

320 Kitchen Grace (India) Private Limited

CHAPTER 9

PROTOTYPE

A fully working prototype was done in kitchen grace and sleek. The baskets were made in sleek, Vasai, Mumbai (to the scale). The cabinet was made in kitcehn grace and installation of basket in cabinates was also done in kitchen grace.

321 Kitchen Grace (India) Private Limited

Tea making process

Rec

CHAPTER 10

VALIDATION Tea making process

Rec

REGULAR SYSTEM For validation purpose existing system of making tea was recorded. Elements like time, efforts, number of drawers open etc were noted. This analytical data would give a clear difference between existing system and new beverage kit. *Note- The validation was done on one user only and the below data is based on it.

Tea making process

Rec

Time required For making- 3 min (approx) For cooking-4 min(approx)

Cabinetes opened and closed Drawer - 5 Refrigerator - 1 Tea making process

Rec

Work traingle Drawer - 5 Refrigerator - 1 Basin-1

Tea making process

Rec

322 Kitchen Grace (India) Private Limited

Tea making process

Rec

VALIDATION Tea making process

Rec

BEVERAGE KIT For validation purpose existing system of making tea was recorded. Elements like time, efforts, number of drawers open etc were noted. This analytical data would give a clear difference between existing system and new beverage kit. *Note- The validation was done on one user only and the below data is based on it.

Tea making process

Rec

Time required For making-1min (approx) For cooking-4 min(approx)

Cabinetes opened and closed Drawer - 1 Refrigerator - 1 Tea making process

Rec

Work traingle Drawer - 1 Refrigerator - 1 Basin-1

Tea making process

Rec

323 Kitchen Grace (India) Private Limited

Tea making process

Rec

VALIDATION Tea making process

Rec

Tea making process

Rec

Time required For making- 4 min (approx) For cooking-15 min(approx)

Cabinetes opened and closed Drawer - 5 Tea making process

Rec

Work traingle Drawer - 5 Basin-1

Tea making process

Rec

324 323 Kitchen Grace (India) Private Limited

Tea making process

Rec

VALIDATION Tea making process

ROTI&PARATHA KIT

Rec

For validation purpose existing system of making tea was recorded. Elements like time, efforts, number of drawers open etc were noted. This analytical data would give a clear difference between existing system and new beverage kit. *Note- The validation was done on one user only and the below data is based on it. Tea making process

Rec

Time required For making-2min (approx) For cooking-15min(approx)

Cabinetes opened and closed Drawer - 1

Tea making process

Rec

Work traingle Drawer - 1 Basin-1

Tea making process

Rec

325 Kitchen Grace (India) Private Limited

Tea making process

Rec

VALIDATION Tea making process

REGULAR SYSTEM

Rec

Time required For making- 4 min (approx) For cooking-10 min(approx)

Cabinetes opened and closed Drawer - 5

Tea making process

Rec

Work traingle Drawer - 5 Basin-1

Tea making process

Rec

326 Kitchen Grace (India) Private Limited

Tea making process

Rec

VALIDATION Tea making process

RICE & DAL KIT

Rec

Time required For making-2min (approx) For cooking-10 min(approx)

Cabinetes opened and closed Drawer - 1

Tea making process

Rec

Work traingle Drawer - 1 Basin-1

Tea making process

Rec

326 Kitchen Grace (India) Private Limited

DECLUTTER YOUR KITCHEN

INDIAN WOMEN

327 Kitchen Grace (India) Private Limited

5=1 Saves time

5=1

Manages space

Reduces work traingle WHAT CONSUMER GAINS?

5=1

327 Kitchen Grace (India) Private Limited

COSTING

EXISTING

BASKET

PRICE

Designer cup and saucer basket

530*505*100

2160

Designer plain basket

530*505*150

210 0

CUISINE

KIT

PRICE

(approx)

Beverage kit

530*505*100

2250

Indian roti & paratha kit

530*505*150

230 0

Indian rice & dal kit

530*505*150

230 0

*The costing was done from cost of prototype.

328 Kitchen Grace (India) Private Limited

SO WHEN

DO YOU

ORDER YOUR

329 Kitchen Grace (India) Private Limited

KITCHEN?

PROJECT STORY Following steps were followed to complete the diploma project at Kitchen grace pvt.ltd (19/7/2014 - 19/1/2015)

START

â&#x20AC;&#x153;

B r i e fi n g

Final Brief

Kitchen baskets that are designed and customised according to cooking activities done in Indian Kitchen.

To Design,Detail and Prototype a range of wire-frame products to be used inside kitchen cabinates that are Minimal,Durable,Efficient,Acceptable and contextual to Indian market.

Indian Indian bread Tea & coffee

Analysis

Research

Retail

Household

Marketi- Desk Factory ng & Research design team

330 Kitchen Grace (India) Private Limited

FOOD

DESIGN

Indian Rice & dal

FINISH

Conceptualisation+ mockup + testing Indian Indian roti Tea & coffee & paratha kit Kit

Validation

Indian Rice & dal kit

Final Design

Prototype

CUISINE KIT

Indian Indian roti Tea & coffee & paratha kit Kit

Indian Rice & dal kit

331 Kitchen Grace (India) Private Limited

CHAPTER 11

SCOPE FOR IMPROVEMENT

The cuisine kit is feasible, functional product range and has wide scope in market. This is first product range that is designed according to Indian context. The product range would bring a difference in the existing system.

The designed cuisine kit in six months also needs some precise detailing according to manufacturing view. This cuisine range cannot be manufactured with existing manufacturing jigs. A multi-state jig needs to be design to manufacture cuisine kit. More rigorous validation needs to be done in order achieve maximum functionality and acceptability in Indian market. Also there is a scope for reducing cost.

The product had huge scope for improvement in terms of design and also system as whole. The idea of designing the basket according to Indian cuisine is distinctive. This logic can be applied in all types of The idea of organisers based on cuisine cuisine that is cooked in different country. itself is a new idea and proper alterations and marketing can make this product This outlook could change the complete The new C Upicture I S I NofEkitchen. K I T is designed after understandingsuccessful. the Indian cooking and process in which cooking is done.Daily routi

cuisines were studied and analysis of the components used in the process was made.So introducing three important and daily cuisine

332 Kitchen Grace (India) Private Limited

e t.

CHAPTER 12

BIBLIOGRAPHY

http://www.sleekworld.com/productsc/modular-kitchen-accessories.html http://www.blum.com/in/en/03/ http://www.dsource.in/resource/kitchen-products/index.html http://kitchenofthefuture.wordpress.com/2012/04/30/storage-in-the-kitchentuesday/ www.hafele.com http://www.kesseboehmer.com/en/ http://www.hettich.com/in_EN/home.html http://www.evershineworld.com/ http://www.everyday-india.com/ http://www.godrejappliances.com/GodrejAppliances/index.aspx http://www.grass.at/home.html?L=1 http://www.vauth-sagel.com/en/index.php

333 Kitchen Grace (India) Private Limited

CHAPTER 13

RETROSPECTION

Cuisine kit Project was one of the fruitful learning experiences in the final stage of academics at MIT Institute of design. With this project I got an exposure to work in the field of wire basket products and got experience at every stage of progress of this product. This Project gave me an opportunity to work on every stage of product development from research to actually making the product feasible to launch in market. I hope that my solution till this stage will definitely be useful for the organisation as well as the Institute. . This Opportunity will definitely be a guide for me in my future career in industrial design.

334 Kitchen Grace (India) Private Limited

THANK YOU!

Contact me Mail id- Pranaliplinge@gmail.com Find my work on Behance: https://www.behance.net/pranali3