Indian Kitchen documentation

Graduation Project 2014

Indian Kitchen

Sponsor

Student

Kitchen grace (India) Pvt. Ltd.

Tanmayee PalweIndustrial Design (Interior Space & Equipment Design)

Industry Guide

Mr.Snehal Vasani Prof. Vasudha KarhadkarFaculty Guide

MIT INSTITUTE OF DESIGNMAEER’s

The Graduation Project Evaluation Jury recommendsTANMAYEE PALWE

to be awarded Graduation Degree of the MIT Institute of Design,PuneIN INDUSTRIAL DESIGN ( INTERIOR SPACE & EQUIPMENT DESIGN)herewith, for the project titled “INDIAN KITCHEN”

MEMBERS :

NAME ORGANISATION SIGNATURE

GRADUATION PROJECT 2014PG PROGRAMME

Chairperson of the jury

MIT INSTITUTE OF DESIGNMAEER’s

I would like to express my gratitude to all those who have helped me and supported me during my diploma project.

I want to thank Kitchen Grace for giving me this opportunity to commence this project, to do the required research work and provide a complete learning experience. A special thanks to Mr.Snehal Vasani, Mr.Ranjit Ghorpade for their valuable time, guidance and feedback during my period of work with them.I would also like to thank the entire team at Kitchen Grace for supporting me in everystage of my project.

My deepest thanks to our Head of the department, Prof. Vasudha Karhadkar for guiding me and gradually change my design thinking, to successfully come up with displayed design solutions.

Furthermore, I would like to thank Prof. Rajan Iyer and Prof. Amit Deshmukh for always supporting me during my project.

Last but not the least, I would deeply thank my family and friends and the entire MITID family for all their support and well wishes.

Thank you.

- Tanmayee Palwe PG ISED.

Acknowledgement

011.1 About Kitchen Grace 071.2 Oraganisation structure 081.3 Materials 091.4 Manufacturing process 11 1.5 Painting process 151.6 Kitchen Specifications 22

1.1 Refined design brief 1 112 1.2 Activities study 1141.3 Food requirement study 129 1.4 Utensils requirement study 1361.5 Storage zoning 145

1.1 Background of given problem statement 241.2 Problem statement 251.3 Initial design brief 26

Introduction

02 Design Brief 1

1.1 Basic research about Kitchen 291.2 Market research 641.3 User research 71

Research

05

25

2703

Content

Research Analysis04

Bibliography06

1.1 Problem statement 152 1.2 Refined brief 101.3 Concepts 166

Design Brief 205

Retrospection07

107

151

198

199

Introduction01

Kitchen GraceMODULAR KITCHEN

Kitchen Grace imports particle boards and key hardware fittings from Europe.

Mr.Snehal Vasani

He is an architect by profession. After graduating in 1970 from Sir J.J.College of Architecture, Mr.Vasani has had a plethora of practical work experience in Mumbai , and The National Institute of Design, A’bad in architectural, interior and exhibition design.

itchen 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. He has also worked in Bahrain for more than a decade in various linked industries ranging from construction, interior design to modular kitchens.

Kitchen Grace has an excellent team of engineers and other professionals for high quality execution. Kitchen Grace has adapted European technology for Indian needs with imported machines for high quality and consistency.

K

Tanmayee Palwe | Indian Kitchen | MIT Institute Of Design | 07

1.1 About Kitchen Grace1.1

KITCHEN GRACE

Customer care department

Check for design & dimension

Planning & designing department

Production department

dispatcher

1] 2] Packout

Order is received(Workorder / job card)

Cutting plan Production

measurement on siteKG Designer takes the Dealer’s designer

takes the measurement on site & send it to KG

If the design is in other format then convert it in to the KCW format whichKG follows.

QuotationInfo to customer care /

Material dispatch

Direct customer KG Dealer(Flat pack / assembly pack)

01 02 03


Organization structure1.2

LAMINATE8’ x 4’

ALUMINIUM FRAME

3m (l) x 45 mm(w)

GLASS

SOLID WOOD

PARICLE BOARD

BACKLITE 8’ x 4’

VENEER 8’ x 4’

MATERIAL SiZES

MARINE PLY8’ x 4’

MDF 8’ x 4’

-

-

0.6 mm1 mm1.5 mm

20 mm

4 mm6 mm8 mm

18 mm BSL

2.7 mm BSL

1mm

THICKNESS

6mm,8mm,12mm (Customised)

16 mm17 mm18 mm

18 mm BSL17mm PLANE16 mm

4mm,8mm,12mm (Customised)

-

Clear glassClear glassClear glassExtra clear glass

Oak woodSteam beech Walnut wood

WallnutZebranoWhite ashWhite oak

TYPE

-

-

-

-

-

-

-

-

Novapro drawer Glass shelf

APPLICATION

Drawer bottom

-

-

-

-

-

-

Marine ply

MDF + PB + solidwood(Customized)

In kitchen grace, 90% ofMarine ply is used for the manufacturing of kitchen units.

- Water resistent- Does not swell- Termide resistant

- Marine ply

on one another.

is made up of slices of wood of thickness not more than 0.5 mm are pasted

- It is stonger than MDF & PB

01

90 %90 %

10 %


Materilals1.3

MDF

-

- It is lighter than solid wood.

- It can be drilled and routed.

- It is available in 4, 8, 9, 12, 15,18, 25, 30 mm thicknesses.

PARTICLE BOARD

- Particle board is made of the chips or the waste of the trees & rice , wheat straws.

- It is lighter material.

- It can be drilled but can not be routed so easily.

- It is available in 9, 12, 15, 18, 25 mm thicknesses.

SOLID WOOD

- Solid wood is very expensive than other type of materials.

- In kitchen grace Teak wood, Ash wood,Oak wood, Wallnut wood are generally used for making kitchen units.

MDF is Medium density fiber,ismade of fine saw dust or fine woodfiber as its name suggest.


In this process, after applying the adhesive , a sheet of laminate is place or glued on the MDF / PB / PLY.

This is the first process in making the kitchen. It is the process called LAMINATING, in which the adhesive is applied on the the sheet of MDF / PB / PLY.

01

02

Tanmayee Palwe | Indian Kitchen | MIT Institute Of Design |11

Manufacturing process1.4

Then this sheet is kept under the HOT PRESS machine for the temperature of 80 to 100 degree celcius.

03

04


After the hot press is done, sheet gets cut into pieces according to the cutting plan.

After cutting, the sides of the sheet get covered with the band of PVC or ABS to hide the exposed edegs of the sheet. This process is known as EDGE BANDING process.

05

06


This is the HINGE BORING machine used for making the grooves in the wooden planks for the hinges application.

This is the CNC MACHINE used for drilling as well as routing application.

07

08


Polyster coat

Sanding

Sanding

Matt Gloss (PU paint)

Surface Edge

1st coat

Polyster coat 2nd coat

Sanding

Clear laquer

Protective application

PackingTanmayee Palwe | Indian Kitchen | MIT Institute Of Design | 15

Painting process1.5

This is the first process where the wooden plank is coated with the polyster in manual paint booth.

After the first and second polyster coat,the SANDING is done on the top surface of the wooden plank.

01

02


This SANDING MACHINE is used to sand the edge of the wooden plank after the first and second coat of the polyster. This process is called as EDGE SANDING. .

03

04


Before applying the PU paint, the wooden plank is should be dust free.

This is the AUTOMATIC OSCILATING SPRAY BOOTH , where the plank is get painted with the PU paint,matt coat and the clear laquar.

It is movable which sprays the paint evenly on the wooden plank.

05

06


This is an OVEN, in which the painted wooden plank is keeps for 6 to 8 hours for the drying purpose.

On this stand the planks are keep for the inspection.

07

08


If there is uneven surface on the plank then it is BUFF & SAND with this hand machine for minor correction & makes it more shiny.

After buffing it gets covered with the protective plastic film.

09

10


For STAINING process,first they apply the stain on the solid wood & wipe it in some seconds after hand spraying. Again they apply the clear laquer on it after drying the first coat.

After the painting, the materials get assembled according to the plan.

10


HEIGHT

LENGTH 150 / 200 / 250 / 300 / 450 / 600 / 800 / 900 / 1200

560 / 580

700

DEPTH

BASE UNITS

HEIGHT

LENGTH 150 / 200 / 250 / 300 / 450 / 600 / 800 / 900 / 1200

300 / 320 / 330

600 / 700 / 800 / 900

DEPTH

WALL UNITS

HEIGHT(MID)

HEIGHT(TALL)

LENGTH

560 / 580

1200 / 1500 / 1720

1950 / 2000 / 2020 / 2040

300 / 450 / 600 / 900

DEPTH

TALL UNITS

WALL UNITS

WALL UNITS

BASE UNITS

TALL UNITSDADO

DADO

Modular kitchen comprises of three units - 01 Wall unit02 Base unit03 Tall unit

Kitchen grace makes these units in following dimensions as per the space availabilty & users requirement.


Kitchen Specifications1.6

Design brief02

1.1

Kitchen grace India Pvt.ltd manufactures Modular kitchen for Indian users according to europian standards. Now they are in to a sector for manufacturing kitchen units according to indian standards, workflows and activities takes place in indian kitchen.Kitchen grace till now has operated in higher end market but for this unit to be utilized effectively, Kitchen gracewill have to focuss on middle end market too. It is achivable by making kitchen unit cost effective and yet offers unique value.

Background of given problem statement


1.1

To Design an Economy Range kitchen for an Indian Family residing in western Region belonging to Maharashtra keeping the Indian way of cooking & Indian Ergonomic standards.

To do the required research & study of the user & the market.To give Layout options considering a standard size of kitchen & Indian Equipments used in the space.

To Design the modules for the same using the available materials or suggest any alternate material .To do the detailing of the modules with permutations & combinations as required. To make a final mock-up of the entire sample kitchen.

Initial problem statement


1.1

To do market research to understand user perception about modular unit, their needs and requirements & their buying behaviour.

To do user research to understand user problems in kitchen space. Their needs, buying behaviour and storing pattern,their daily activities in kitchen space as well as workflows and ergonomic problems.

Initial brief

Market research

User research

01

02


1.1

Research03

Basic research about Kitchen1.1

A kitchen is a room or area for preparing &cooking food in both domestic & commercialcontext.

It is a place to storeraw food items,containers & utensils used for preparing,cooking & serving purpose.

It is a place to eat foodas well as for required cleaning purposes.

KITCHENWhat is

Primary need Secondary needs

KITCHEN

0101 02

Kitchen


Commercial Kitchen01 A Commercial kitchen is a private area for cooking usually for service or large quantities for a buisnesspurpose.

01Types of Kitchen

Commercial Kitchen types

+

Commercial Kitchen

Restaurant Kitchen Canteen Kitchen

Commercial kitchens typically have tiled walls and floors and use stainless steel for other surfaces like workbench, but also for door and drawer fronts because these materials are durable and easy to clean.

Commercial kitchens typically include much larger spaces than traditional residential kitchens.

- Educational centers

- Cruize

- Hospitals - Work Places

- Hotels

- Army barracks

- Railway

Catering Baking Grill Saute

These kitchens typically includes four working stations.


Residential Kitchen01 A Residential kitchen or Domestic kitchen is an area in a house for cooking food for family and also used for various activities.

Residential Kitchen types

The family kitchen not only has to deal with cooking and eating, but may entail the supervision of children, and other activities.

These kitchen becomes a status symbol which can have high range cooker, larger and more expensive appliances set up in the kitchen.

Family

Luxury

CupboardThese kitchen have sink unit and open shelves above and below, which saves the cost of cabinets .


Attributes for kitchen space

Systematic

Sticky

Sticky

Dry

Open

Motion

Natural

Rough

Large

Smooth

Colorful Delicate

Festive

Hard

Aromatic

Stinky

Close

Freedom

Permanent

Warm

Simple

Feminine

Messy

Straight

Contamination

Edgy

WarmDark

Nutritious Pure

Healthy

Ancient

WetFast Slow

Tasty

Traditional

Strong

Light

Adjustable

Bulky

Heavy BigSmall

Clean

Tasteless

Salty

Curved

Fresh

Sharp Temporary

Dirty

Hot

Bright

Contemporary

Modern

Clear

FrostyNeat Burning

HygienicSmoky Delicious

Oily

KITCHEN (Semi Private Zone)


FOCUSED AREA RESIDENTIAL KITCHEN

Tanmayee Palwe | Indian Kitchen | MIT Institute Of Design | 36 01

History of kitchen

29,000 BC

753 BC

1490

When early man learnt how to control fire approximately 400,000 years ago, they discovered its incredible power of cooking food. It is believed that cooking on hot rocks first became substitute for cooking food.

Cooking methods probably used easy to obtain items such as plant leaves, grass and stones.

During bronze age of world’s earliest urbanised communities, the indus valley civilisation were resourceful people and first to have weatherproof cooking space.

Each family hand crafted their mud hut home and euipped with an indoor oven.

Later on ventilation was a real issue in cooking space because of major smoke problem.This led to advent of chimneys and raised hearths, meaning cooks no longer had to sit on the floor and chocking smoke was redirected to the skies.

Central hearth

15th

Food was cooked on central hearths in large,high ceilinged halls. Smoke drifted out of unglazed windows or a hole in the roof.

Century 18thCentury


In the middle of 15th - 18th century many technological advances brought major changes to kitchen.There is invention of stove, rangeand oven takes place step by step.

- 1797Built of massive brick providing

with door to regulate air intake.Two roasting ovens and a hot water boiler were also included

1843 1912

Beecher's "model kitchen"

String study

Catharine Beecher's was the first inventor for sytematic kitchen design based on ergonomics.

The design included regular shelves on the walls, ample work space, and dedicated storage areas for various food items.

Beecher even separated the functions of preparing food and cooking it altogether by moving the stove into a compartment adjacent to the kitchen.

Christine Fredericks first used the string study to optimize the workflow in kitchens. Her studies revealed that unnecessary distances were being covered due to poor kitchen layouts & showed the arrangement of kitchen cabinets and appliances had a huge impact on distances traveled and also the time spent in the kitchen.

The string study is a method of measuring work processes and establishes correct and incorrect patterns of work. To identify a work pattern, a string is attached to the workers body and at the end of the day the length of string used is measured to establish the distance covered.


1926

Frankfurt Kitchen

After Christine Fredericks solution on kitchen design, Architect Margarete Schütte-Lihotzky developed the concept for the Frankfurt Kitchen.Her primary goal in the design of the Frankfurt Kitchen was to reduce the burden of women’s labor in the home.

The Frankfurt Kitchen should be regarded as part of a modernist effort to make all aspects of daily life more rational, efficient and hygienic, and less time-consuming.The design of the kitchen was based on the principles of F.W. Taylor's 'Scientific Management', a system that analysed the most efficient ways of undertaking tasks in the home and workplace.

All the surfaces are easy to clean and without mouldings that trap dirt. A noticeable feature is the bank of metal storage containers for commodities like flour, rice and sugar. The housewife could easily reach them without even opening a cupboard door. There were no electric refrigerators at the time, but a low-level cupboard was vented from the outside to keep food cool. Even the disposal of rubbish was considered: the waste-bin was in its own cupboard that could be emptied from outside the kitchen in the hall.

It was the first fitted kitchen and the prototype for all subsequent built-in kitchens.Three different sizes of kitchen were made for various sizes of flats. The basic ideas include -

Optimized kitchen flow Shorter distances Maximizing the space available


1944

After the great success of Catharine Beecher's first ‘kitchen model’, Christine Frederick’s ‘string study’ and Margarete’s ‘frankfurt kitchen’ School of Architecture of the University of Illinois at Urbana-Champaign was founded in 1944.

KITCHEN WORK TRIANGLE was formalized by this University with the three main functions in a kitchen are storage, preparation, and cooking.

Stove

Sin

k

Fridge

Use of Kitchen work triangle is for designing ergonomic and functional Kitchens.

Kitchen work triangle is noting but the a triangle between these three ‘work centres’-

01 The kitchen sink - the place where you clean and prepare

02 The refrigerator - the place where you’re likely to store food

03 The stovetop - the place where you cook

Kitchen Work Triangle

The main working functions in a kitchen are carried out between the hob, the sink and the refrigerator. These three points and the imaginary line between them, make up what kitchen experts call the "work triangle".


01 No leg of the triangle should be less than 4 feet (1.2 m) or more than 9 feet (2.7 m).

02 The sum of all three sides of the triangle should be between 13 feet (4.0 m) and 26 feet (7.9 m).

03 Cabinets or other obstacles should not intersect any leg of the triangle by more than 12 inches (30 cm).

04 If possible, there should be no major traffic flow through the triangle.

05 A full-height obstacle, such as a tall cabinet, should not come between any two points of the triangle.

Kitchen work triangle guidlines -


Kitchen work triangle led to a few common kitchen forms, commonly characterized by the arrangement of the kitchen cabinets and sink, stove, and refrigerator:

There are 6 types of Kitchen layouts -

Kitchen Layouts

01 L Kitchen02 U Kitchen03 G Kitchen04 Straight Kitchen05 Gallery Kitchen06 Island Kitchen

L-KITCHEN U-KITCHEN G-KITCHEN

STRAIGHT KITCHEN GALLERY KITCHEN ISLAND KITCHEN



Work triangle for kitchen layouts

FOCUSED AREA INDIAN RESIDENTIAL KITCHEN

India is a huge country consisting of various regions and cultures. Every region has their own special cuisine.

Indian cuisine have many options and the dishes are characterized by the extensive use of various Indian spices, herbs, vegetables and fruits.

“Vegetarianism” is also a name given to Indian Cuisine by many people.

The way every family has their own living style, the same applies to Indian cuisine also. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques which varies from region to region.

INDIAN FOOD

EAST CUISINE

SOUTH CUISINE

WEST CUISINE

Jammu kashmir cuisine

Maharashtra cuisine

Goa cuisine

Kerala cuisine

Andhra Pradeshcuisine

West bengal cuisine

Manipur cuisine

Assamcuisine

Gujrathcuisine

Rajasthancuisine

NORTH CUISINE

Punjab cuisine

Delhi cuisine

DIVERSITY IN INDIAN FOOD


It’s an ancient proverb “Breakfast like a King, Lunch like a Prince, and Dine like a Pauper” Thus most Indians follow this and take their diet accordingly.

As compaired to other countries,Indian women spends most of the time in kitchen in preparing Breakfast, Lunch, Evening Snacks & Dinner. It is a place where women start their day.

IMPORTANCE OF KITCHEN IN INDIAN CONTEXT

Breakfast Lunch Evening snacks Dinner

Food is an integral part of Indian culture, It plays an important role in the everyday family life and in the festival celebrations.

In India Food, Culture, Religion andIndian festivals are all closely related.

Food

Religion

CultureIndian Festivals


WHY IS INDIAN KITCHEN SO FAMOUS?(Basics of Indian Kitchen)

Indian different cuisine

Indian Utensils

01

Indian utensils

03

Indian festivals& food

02

Cooking requirements

04

- Garnishing items- Condiments(Spices, chutneys & pickles,\ onions,mint)

Kinds of utensils used for different purposes, festivals & occasions.

Each festival in each region has its own particular foods and sweets appropriate to the season and crops.

Indian food is classifiedby traditions and region-wise available spices,herbs, vegetables & fruits.


No.of activities during preparation

05

Sitting & standing work

05

Timeconsuming recepies

07

No.of fooditems in ameal

08

Necessary activities done before actual cooking

Various postures considered during the process.

Number of processesare involved in making one dish which takes long time.


Turmeric Cumin seeds Bay Leaves Black mustard

Red chilly & powder

SPICES & HERBS (FRESH & DRIED)

WHAT MAKES “INDIAN FOOD” SPECIAL & DIFFERENT?

GingerClove

Kari patta

Cinamon GarlicCardamomBlack pepper

Coriander Shepa Basil leaves/Tulsi Mint


SPECIALITY OF“INDIAN FOOD” INDIAN FOOD

Change Simple Delicious Stain Complicated

Roasted

VarietyOilyHealty Spices

Techniques Messy Hurbs Essence Aroma

Skills FlavorSweetSalty

HotCold Herbs CondimentsTasty

Time consuming recipes

NutritiousColorful Mixture Traditional


Indian modular and traditional utensils (which are still in use!)

Rice server

Laddle(For dal, curry)

Turner / Palta’(For omlet)

Skimmer / Zara’ Turner SS Turner

Co

oki

ng s

po

ons

Ser

ving

sp

oo

ns

Mea

surin

g sp

oons

GLASS

SPOONS



Flat

pan

s

No

nstic

k p

ans

SS Saute pan

PANS

POTS

KADHAI

SS

Co

oki

ng p

ots

Sta

ckab

le c

oo

kin

po

ts w

ith c

op

per

bas

eIron kadhai Aluminium kadhaiNon stick kadhai Tadka’ kadhai



Gra

ter

Ser

ving

& M

ixin

g

bo

wls

Str

aine

r

SS bowls Glass / plastic bowls

Tea strainer Skimmer Sifter

Pre

ssur

e co

oke

r

GENERAL

Pin

cers

/Pak

kad

’



MasherLemon squeezer Tong / Chimata’ Whisk (to whip up curdor egg)

GENERAL

Casserole

Churner / Ravi’

Pata Varvanta’

Ghee container / Loti’ Flat platter/paraat’

Kh

alb

atta

’

Polpat + belan’



Idli steamer Puran Poli’ making machine

Lid

s fo

r p

ans

Cro

cker

y

Cup & Saucers Dinner set


RESIDENTIAL KITCHEN - “MAHARASHTRA REGION”

FOCUSED AREA

IMPORTANCE OF FOOD IN “MAHARAHSTRA”

Meaning-

“While consuming food, one should remember God. The food should be eaten as one is offering samagri in hawan to God, that is neither too much nor too less and consumed with positive attitude. Optimum intake of food allows proper digestion.”

The people of this state also believe in offering their food first to the lord as a thanksgiving for all that He has given.

Especially, on festive occasions, some specific mithais (sweets) are offered such as Ukadiche Modak (Ganesh Chaturthi)and Satyanarayan Puja Sheera.

Lunch Dinner

vdnI kv; 6eta nam ^ya &IhrIce,,ecakuf ate6 man etoh nvh jhs

,hM/b R`up eh nNA aaVTIVIj Irk nvIj]drwrn nohe janIje y)kmR ”

“

It is well known that the people of Maharashtra consider their food as Anna he poornabrahma meaning they consider anna, or food, equal to Brahma, or the creator of the universe. Food is God and should be worshipped.


WHAT MAKES “MAHARAHSTRIAN FOOD” DIFFERENT?

MAHARASHTRIAN FOOD TYPES _ 1) Konkani food 2) Varhadi food

Grated cococnut

PeanutsKokum

Rice

TamarindJaggery Bajri

Jowar

“STAPLE FOOD” OF MAHARASHTRATanmayee Palwe | Indian Kitchen | MIT Institute Of Design | 59

Poha

Thalipith

Misalpav

Upma Puri bhaji

Tea

Sheera

Coffee

Breakfast MAHARASHTRIAN BREAKFAST


Lunch MAHARASHTRIAN LUNCH - Veg Thali

Papad

Poli

Puri

Masala Rice

SweetdishKoshimbirorSalad

Tak or chass

Dry bhaji

Rice Dal

Gravy bhaji

Chutney

Regular Lunch Ocassional Lunch

A Maharashtrian meal can not be completed without “CHAPATI” or “BAJRA ROTI”.


RiceSolkadhi Chapati

Fish Thali Chicken Thali

Lunch MAHARASHTRIAN LUNCH - Non-Veg Thali

“COCONUT” is a Special ingredient of Maharashtrian Nonveg Thali.

Fried fish


Modak

Chakli Ladoo

Shrikhand

Pura poli

MAHARASHTRIAN FESTIVE FOOD

Requires - 01] Lot of time to make it 02) Special utensils 03] Space on countertop


Market Research1.2

Importance of MARKET RESEARCH for designing an INDIAN KITCHEN

01 Aesthetic value of kitchen unit - DIfferent finishes/forms

02 New Technology

03 Materials used for kitchen unit

04 Current trends

05 User requirements/needs

06 Market perception for modular units

07 Customer perception for modular kitchens

08 Brand analysis - New features / Any failure

09 Budget factor



Kitchen Brands -

Visited Kitchen Brands -

01 Nolte 02 Kitchen Decor 03 Radiance Kitchens


- They know about the currents trends through net research.

- Before starting any new product they dont conduct any net/user research.

- Marine ply with laminates for lower cost Marine play with acrylic finish for higher cost Solid wood as per higher market demands.

- For countertop they provide - Corian/Italian marble/ Granite

- Target customer - Lower to Higher market

- They know about the currents trends (new / hardware/fittings) through net research.

- Marine ply with laminate is used in consideration with the usablity by servants/ Maid.

- For countertop they provide - Corian/ Quatz/ Granite

- Target customer - Higher end market.

- They know about the currents trends through exhibitions, board of Interior designers & Architects.

- Marine ply with german acrylax Only 5% of solid wood is used. - Target customer - Higher middle as well as upper market

Market analysis - “User’s Kitchen buying behaviour”

User segments

01 02 03Lower Market Middle Market Higher Market

Middle Higher

Step 1 01 Functionality02 Budget / cost factor03 Aesthetics

Step 2 (Final Selection)

01 Budget02 Functionality03 Aesthetics

Step 1 (Final Buying)

01 Aesthetics / Finishes02 Functionality03 Budget


01


Mostly International brands in India uses fitting and accssesories of brands - Hettick, Blum, Hafale, Grass (for indian kitchens where the requirements are quite different and sometimes use of such accssesories get failed)

02High end market mostly goes for Solid wood wih different finishes than marine ply or MDF.

03High end market goes for wooden accessories than the wire/metal accessories.

1.1 User research1.3


TARGETED USER MIDDLE ECONOMY USER

User questionnaire format :

USER RESEARCH – QUESTIONNAIRE

Objective:To understand the User Perception about the modular kitchen and storage methods as well as needs/requirements in the kitchen space.

User Profile:Name: Age: Community:Education: Family size: Working/housewife Occupation: Height:Location:

1) What do you know about the modular kitchen? what is your perception about the modular kitchens?

2) What comes in your mind about modular kitchen?

3) Why didn’t you set up the modular kitchen unit in your house? (In case of semi-modular and non-modular units) A)Costly B)Space consuming C)Not needed D)Future planning E)Other reason

4) Who cooks the food? A)Self B)other member C)Maid

5)How many people cook at a time?

Space study: Open or close kitchen? Layout of the kitchen: Total area of the kitchen:

No. of windows: (Window dimension – height, length, width)

Dado material: Dado height: How often you clean dado part?

Flooring material: Skirting Material: Skirting height:


Observations : Stuffs on countertop

1)Appliances 2)Utensils 3)General items:

Food habits: What different types of food items you cook? Breakfast: lunch: evening snacks: dinner:

Daily activities in the kitchen from making breakfast to dinner:

Activities: Sitting- Standing-

How much space is required for sitting work?

Total time spends : Breakfast- Lunch- Dinner-

Festivals Food items: No. of peoples:(During festival time in kitchen):

Vegetarian / Non-vegetarian? If Non-vegetarian, how often they eat non-veg?

How much time they spend to cook the particular dish?(Daily cooking dishes – breakfast items, lunch, dinner)

Where you stand/sit or where you do the preparation? (Different food items, Aamras) (How Much space required doing a particular activity/dish)Priority for kitchen space in the house:

Placement of “devhara”: 1) Kitchen 2) Other room

No.of dustbins in kitchen space : Placement of dustbin:

Placement of dining table (Kitchen/Dining area/Living room) and where do they eat food?


Placement of: A) Water filter/matka/aqua guard? B) Pickles/chutneys/sauf’ C) Utensils after wash for drying purpose: D) Cooked food: E) festive made items (e.g. Diwali food items):

Hob type: 2 / 3 / 4 / 5 burners Source of ventilation: Chimney / Exhaust fan / Window

Have storage methods of daily needed items been in reach or not? (Work triangle)

Whether the storage is enough or not?

Sink type: Single/ Double/ Triple bowl. What are their requirements about the sink?

Any problem they are facing with the current sink.

Where do you clean the utensils? Counter top sink / dry balcony

Where do you keep the soap case and the otta cleaner and how?

Counter top: Material Dimension: Width - Height- Thickness-

Storage methods:

Do you have a storeroom? If yes, what do you store there?

Storage material: A)Wooden racks B)SS racks C)Plastic baskets D)Other

Storage type: A)Wall hanging B)Floor C)Under countertop D)On countertop E)Other

Are you using separate utensils to cook non-veg food? Where do you store these utensils?


FOOD ITEMS BUYING BEHAVIOUR QUANTITY STORAGE METHOD(CONTAINER)SHAPE OF

CONTAINERCONTAINER

SIZESTORAGE

SIZE(lxbxh)

EXTRA STORAGE(SHAPE,CONTAINER,SIZE)

Daily Weekly Monthly Yearly SS Tupperware Glass Other(Gunnybag/kothi) Oval RectangularGRAINSWheat

RiceJowarBajri

PULSESMoong

TurHarbhara

UradChanaRajmaMatkiVaal

MasoorCholeChawli

DRY FOODBuiscuitsKhakra

Dryfruitsdry raw

food/snacksGENERAL

SugarSalt

Tea powderCoffee

BournvitaPohaOil

SagoJaggery

RavaMaida

Extra spicesPeanuts

TamarindKokum

OnionsPotatoGarlic

coconuts

Food items storage methods:


Utensils storage methods:

UTENSILSDAILY - USED

OCCASIONALY - USED

QUANTITYEXTRA SETS

SIZESPACE

REQD.FOR STORAGE

PHOTOS

Glass SSGlass

Spoons CookingZara

Rice serverLadle (For Dal,curry)

Palta'(For Omlet)Serving

Pans SS/Aluminium/IronNon-s ck

Pots SSStackable(ss body, copper bo om)

Kadhai IronNon-s ck

Bowls GlassSS

Plates Plates (large) Plates (small)

General Lids (For pots and pans)Parat'

Polpat + BelanPressure cooker

ChimtaRavi (For dal,bu ermilk)

Sandashi/PakkadMeasuring spoons

Ballon whisk(To whip up curd/egg)Casserole

Lemon squeezer (Plas c/metal)Masher

Khalba aHand grater/slicer

knivesSpice box

Icecream scooperTin opener

PeelerTray

Strainer Diff.types/size of plas c/metalSi er with diff.sieves(For

grains/flour)Ghee container (Lo )

Oil containerCrockery

Cup and saucersIdli steamer

Puranpoli maker'Modak maker'

Dhokla steameradd on

Extra utensils

UTENSILSDAILY USED

OCCASIONALY USED

QUANTITY EXTRA SETS

SIZE SPACEREQD.FORSTORAGE

PHOTOS


Appliances storage methods:

APPLIANCES PLACEMENTSPACE

REQD.FOR STORAGE

NO. OF ATTACHMENTS

STORAGE METHOD

SPACE REQD.FOR STORAGE

PHOTOS

RefrigeratorMicrowave (Utensils)Mixer(A achments)

DishwasherToasterJuicer

Food ProcessorHot plate (Utensils)

add on

General items storage methods:

STUFFS IN KITCHEN SPACE

PLACEMENT PHOTOS

ApronAlluminium foil

Tissue PaperLighterNapkin

Gas cylinderGas PipelineGlass stand

Utensils drying standFruit basket

scissorsBroom


Modular Semi Modular Non Modular

- Modular kitchen is a set of modules which can easily fix, allows dismantle the whole kitchen and it to a new space and fix it all over again.

- The kitchen includes Kitchen cabinets, Kitchen Appliances, cooking range, Kitchen chimneys, Kitchen Countertops.

Semi Modular kitchen is where Platform is already made out of Marble with Granite Counter-top by the civil professionals and one can add trollys and shutters below the existing provided countertops of granite which cannot be easily move to next place and fix.

Non Modular kitchen is where countertop is already made out of stone like granite without shutters and cabinets and one can dump the utensils and conatainers openly.


75

8

20 Houses

Food Utensils Crockery Appliances Miscellaneous

- Frequently / daily needed food containers storage

- Dry food / Snacks storage

- Extra food storage

- Daily used / occasionally used utensils

- Cylinder- Sink cabinet- Duster/apron/napkins handlgloves storage- Polythene/garbage bags- Dustbin- Scissors- Utensils drying stand

- Applinaces attachments- Microwave- Oven- Fridge- Hand mixer- Food processor- Juicer

- Daily used / extra Cup & sauscer

01 02 03 04 05


01

Aarti DabirBavdhan

“ User friendly & Organised Kitchen”Modular Kitchen perception :

User ProfileAge - 46 | Height - 5'Working 9 - 6Cooking person - self | maid2 members

CT height - 700mm(100 skirting) CT width - 600mm

Space study

Modular Kitchen

Type - Gallery

168 sq.ft

Total volume of cabinet = 2.1 m3

0.67 m3

0.82 m3

0.19m30.15

m3

0.27m3

food utensils crockery

appliances miscellaneous

Food Utensils Crockery Appliances Misc.

32 % 39% 13% 7 % 9%


She Is working and leaves home by 9 -9:30 in morning by finishinghousehold work in 1- 1.1/2 hours with the help of her maid. It is not easy for her to look after evrything daily. Her maid everyday cleans DADO part of the kitchen wall. In her kitchen she has got sufficient space for cooking and related activities on the countertop. She is happy with the current storage space and likes to be everything clean on the countertop immedietly after cooking.She buys everyday needed food items monthly.

Dry countertop

Appliances -MixerMicrowave

Wet countertop

Freqently needed food items -SugarTea PowderCoffee PowderSaltGhee containerOil container

Serving spoons No storage to keep -Parat’Polpat + belanLids of cooker

Dry balcony storage Stuffs on countertop


02 User Profile

Age - 40 | Height - 5'3”Doctor Cooking person - self 4 members (Husband-wife & 2 childrens)

Vaishali DeshmukhMagarpatta city

“ Organised solution for kitchen with hightech appliances ”


Space study

Type - Island

400 sq.ft

Modular Kitchen



39 % 25 % 0% 5 % 21%


She is a doctor and has flexible working hours. She has a very large space for kitchen and have enough storage area.She cooks food by herself and has maid only for cleaning purposes.She does’nt like to keep freqently required food and utensils like tea/sugar/oil containers and cooking spoons inside the cabinets. She buys everyday needed food items montly and takes wheat and rice once in a year and stores it in the drybalcony. She does all the activities in standing posture.

1.77 m3

1.12 m3

0.23 m3

0.94 m3

Vaishali Deshmukh

Stuffs on countertop

Dry countertop Dry countertop Wet countertop

Appliances -Microwave

Cup & saucers standFreqently needed fooditems -SugarTea PowderCoffee PowderSaltGhee containerOil container

Cooking spoons Sink Area -Cutting BoardTray


Observation + Problems

storage problems

No proper storage for keeping pans, so it is difficult to remove the pan which is at bottom.

No storage for polpat + belan’.

0201

- No proper placement of grater, casserole, pots. - Wastage of storage.

03




storage problems

No large storage for keeping cooking spoons.

No stoarge for tray and cutting board.

01 0204 05

- No place to keep the onions potatos & garlic in the kitchen.

06


03 User ProfileAge - 40 | Height - 5'3”Doctor Cooking person - self 4 members (Husband-wife & 2 childrens)

Rupali TelvekarBaner

“ Everything is within in a reach ”Modular Kitchen perception :

Type - L type


Space study

110 sq.ft

Modular Kitchen



56 % 29 % 4% 0 % 12%


She is a homemaker and prepares breakfast and lunch altogether in 1.1/2 - 2 hours. She buys daily needed food items once in a 6 months and takes wheat, rice yearly. She has got quite large spacesto store the extra food items. In her kitchen there is enough space for cooking and related activities on countertop.

1.43m3

0.74 m3

0.09 m3

0.32 m3

Rupali Telvekar

Dry countertop

Utensils -Water ContainersPolpat’

Appliances -Mixer




There might have the chances of falling down the utensils which is at the top while taking utensils at the bottom.

No Storage for Polpat’.

Storage problems

01 02



general problemsstorage problems

No dustbin has kept inside the cabinet-- According to this user, it is difficult to access / handle the dustbin with dirty hands.

No Proper place to keep to keep the napkins.

03 04


04 User Profile

Age - 35 | Height - 5'3”Homemaker Cooking person - Self & Mother-in-law 4 members (Husband-wife, 1 daughter, Grand Parents)

Pradnya DeshmukhKothrud

“ Things are easily accessible & are arranged in defined order ”

Type - L type


Space study

120 sq.ft

Modular Kitchen

Food Utensils Crockery Appliances Misc.0.75 m3

0.68 m3

0.16 m3

0.44m3


36 % 33 % 8 % 0 % 21 %


Wet countertop

Appliances -Mixer

Freqently needed food items -SugarTea PowderCoffee PowderSaltGhee container / Oil container

Sink Area -Water ContainersUtensils Cleaning materials

Dry countertop


Utensils -Cooked foodSpoon stand

General -Fruit Basket

Crockery -Cup & sauscers stand



Placement of soap case & other cleaning materials -- According to this user, soap is required throughout the day for cleaning cup and saucers and other deligate utensils, so it is difficult to take everytime out of the cabinets.

Placement of duster -- After cleaning the countertop, she usually keeps the duster on the sides of the countertop in open to dry quickly.

No Proper place to keep napkins.- This user required napkins in front of her while cooking to wipe out the hands quickly.

01 02

general problems




No Proper placement for parat and pans’ No Proper storage to keep Polpat’, Pans and kadhai’s

Corner Palce is used to dump miscellaneous things -- Difficult to clean the inner space and floor because of so many things placed on the floor.

storage problems

04 0503


05 User ProfileAge - 45 | Height - 5'3”Working Cooking person - self 4 members (Husband-wife & 2 childrens)

SushmaKhopkarKothrud

“ Everything gets hide behind the cabinets”

CT height - 700mmCT width - 650mm

Space study

Semi Modular Kitchen


35 % 40 % 8 % 0 % 15 %

Type - L type

100 sq.ft



0.77 m3

0.90 m3

0.18m3

0.33 m3

Sushma Khopkar


Wet countertop

Freqently needed food items -SugarTea PowderCoffee PowderSaltGhee container Oil container

Appliances -Mixer

Utensils -Cooked food

Sink Area -Utensils Cleaning materials

Dry countertop


General -Fruit Basket



Soap case, other cleaning materials & dustbin has kept outside the cabinet though there is a seperate cabinetfor those. That cabinet are use for keeping big utensils - cooker, parat’ as there is no large cabinet.

General problems

01 02


No proper storage for pans, polpat’, parat’.

Storage problems

Corner Palce is used to dump miscellaneous things -- Difficult to clean the inner space and floor because of so many things placed on the floor.

03 04



06 User Profile

Age - 43 | Height - 5'3”HomemakerCooking person - self 4 members (Husband-wife, Son & Grandmother)

MeenalGhorpadeBaner

“ Easy accessible & organised storage ”

CT height - 780mm CT width - 600mm

Type - L type

Space study


100 sq.ftFood Utensils Crockery Appliances Misc.

31 % 27 % 11 % 0 % 26 %



0.55 m3

0.47m3

0.19m3

0.45m3

Meenal Ghorpade


Wet countertop

Sink Area -Water containerUtensils cleaning materialsCutting trayAppliances -

Microwave

Containers - Cooked Food

Frequently needed food items - Oil Container



Storage problems

No proper placement for pans and polpat’+ belan’. No storage for cutting board.

01 02



General problems

Placement of dustbin outside the cabinet though there is seperate storage inside the cabinet.

Placement of soap case & other cleaning materials on countertop.

03 04


07 User Profile

Age - 55 | Height - 5'Homemaker Cooking person - self 3 members (Husband-wife & Grandmother

VrushaliRailkarBaner

“ Cabinet system for easy storing of utensils ”


Type - L type

Space study


100 sq.ft Food Utensils Crockery Appliances Misc.

35 % 20 % 6 % 4 % 33 %



She is a homemaker. She prepares breakfast and tiffin in the morning and makes lunch during luch time. Because of her placement of cooking range on small side of countertop she does’nt get enough space for cooking. She has additional stainless steel rack for keeping utensils as there is no space for big uensils in the cabinets provided. She buys daily needed food items once in yearand stored it inside the bed storage.

0.80 m3

0.44 m30.14

0.08

0.74m3

Vrushali Railkar

Storage problems

01 02

- Placement of cleaning materials on window seal, though there is seperate storage under cabinet.

03

- Additional storage is required for keeping utensils,containers because of size limitations of the cabinets.

01

- No storage for veli’ ,Polpat’,pans inside the cabinet.

- Width of countertop is very less to work upon.

- No proper placement for pans



08 User Profile

Age - 43 | Height - 5'HomemakerCooking person - self 3 members (Husband-wife & Daughter

DevyaniPaulBavdhan

“ Knows about IsIand kitchen and coffee/breakfast table”

Type - L type


Space study


88 sq.ft Food Utensils Crockery Appliances Misc.

21 % 42 % 2 % 4 % 31 %


She is a homemaker. In morning while making breakfast she prepares tiffing and lunch simultaneuolsy in 1-1/2 hours. while cooking she does’nt do any other household activity. She requires large space on counter top as she is not happy with the depth of countertop.She does’nt believe in vastushastra. She Buys dailyneeded grocery montly. She does’nt do any sitting work while cooking, everything is done on the countertop


0.47 m3

0.97 m3

0.08

0.70 m3

0.42

Devyani Paul



Sink Area -Utensils drying standUtensils Cleaning materials on window seal

wet countertop

Freqently needed food items -SugarTea PowderCoffee PowderSaltGhee containerOil container

Utensils -Cutting boardGlass stand

General -Dustbin


Difficult to access oven because of the placement of napkins.

Storage problems

030201

- No Proper place to keep the duster.

- Placement of cleaning materials on window seal, though there is seperate storage under cabinet.

Cutting board has been kept in open space on the countertop -- “According to this user, cuttin board is required many times in a day so it should be in open space than cabinets for easy handling.”

Small dustbin on the countertop - - “It is very easy to throw wet garbage immedietly than in dustbin inside the cabinet.”


Research analysis04

TargetedUser Market

Install Kitchen units only once for a lifetime.

Unaware about the importance of ergonomics in kitchenspace.

01

02

Unaware about the importance of worktriangle accroding to activities and workflows to minimise working time in rush hours.

03


Users reality about kitchen spaces -

Why most of “Targated User Market” gœs for “Semimodular” or carpentary made why not “Modular?”

01 02 03Most of user are unaware about the brands.

If knows about the brands thenit is very costly to install in kitchen space.

Only Cabinets and trollys - “means MODULAR KITCHEN”


In today’s construction limited space is provided for prepararion and cooking which is a primary need.

Though cabinets are installed but many required things and utensils remain outside the cabinets as there is no enough space in cabinets.

No proper zoning of components of kitchen - Cooking area,Washing area and Storage in kitchen space according to Indian activities and workflows.

01 02 03


Current scenario about kitchen units and spaces -

Modular Kitchen

SemiModular Kitchen

NonModular Kitchen

More emphasis is given on finishes,aesthetic value,hardware fittings, accecssories and less on the size of cabinets suitable for Indian large utensils & other storage requirements according to indian needs and requirements as well as space for cooking and preparation which is a primary need of kitchen space.

No proper sequence and organisationof utensils and containers accordingto workflow and activities because oflimitaion of cabinet sizes.

No standards are set to makea cabinet in kitchen space.They are made according to the availability ofempty spaces available in kitchen.

Many of the utensils and food containersremain outside the cabinet bacauseof no space planning and cabinet size constraints and requires additional racks/storage methods to store, which doesn’tsuit with the kitchen unit.

Utensils & containers are visible in kitchen space.


facts about kitchen units -

Ideal Indian Kitchen

01 Ergonomically convenient - 1) In terms Height / Width of countertop.

2) Efficient Space for primary as well secondary needs of kitchen space.

03 Zoning for storage methods for smooth working in kitchen. (In consideration with the available kitchen layouts.)

02 Appropriate Storage methods for Indian requirements (Kind of Utensils, daily food requiremets and buying behaviour)

Cooking plays a very important role in every Indian house.

Before cooking , primary activities like the following need to be done which are very time consuming -

CuttingChoppingWashingMaking dough

If there is no proper sapce to do these primary activities then there is no sussccesful implimentation of this product.

To design a kitchen which should be -


1.11.1 Refined design brief :

Ideal Indian Kitchen

For Designing

requires study of -

a) User activities in kitchen From making breakfast to dinner.

space.

a) User food Buying behaviour b) Everday food requirements.

a) Daily Utensils requirements

01 02 03 04


Working as well as most of the non working women do many activities simultaneously to make breakfast & lunch together.

15-20 mins

Making Tea/coffee/milk

Serving Cleanining house Washing Utensils

Preparartion for breakfast-Cutting-Washing-Cooking -Microwave-Serving

Preparartion for vegetable-cutting-washingPrimary activities

Side activities

Breakfast


Activities in kitchen space - (Morning time)

30-45 mins

Washing clothes (washing machine) Devpooja’

- Making dough- Washing rice & pulses

-Vegetable Cooking-Making Rotis

Fiiling tiffins

Lunch


Evening snacks

Dinner

Food preaparation - Cutting Washing

- Making dough- Making Rotis

- Vegetable Cooking- Washing rice & pulses

ServingEntertainment activities - Watching tv Chatting

Cleaning

Activities in kitchen space - (Evening time)


Breakfast Lunch Eveningsnacks

Dinner

- Daily

- Festivals / Special occasions.

Cooking in morning time | Rush Hours Cooking in evening time | Ralaxing Hours

- Performs many activities simultaniously.

- Requires more energy for accomplish every task.

- For working women as well as non working womenwho has to make tiffins and breakfast, they have to finish all the activities in a less time.

- Main focuss is only on cooking, so cooking activitiesare same but less energy is required as compared tomorning activities.

- There is no time pressure while doing activies.

Tanmayee Palwe | Indian Kitchen | MIT Institute Of Design | 117--

Time consuming cooking activities in kitchen -

01 02 03

01 Atta container02 Oil03 Salt03 Water04 Pot

01 Pan02 Polpat + Belan03 Casserole04 Oil05 Atta Container06 Wooden shaker

01 Chopping board / Veli / Knife02 Plate / Pot03 Water

Kneading dough Making Roti Chopping Vegetables


- These 4 are most time consuming activties as compared to others while cooking and it requires quite large space.

- For every activity force required is different.

04

01 Cleaners02 Utesils drying stand

Washing Utensils


REPETATIVE ACTIONS + FORCE + MORE TIME IS REQUIRED01

01 Atta container02 Oil03 Salt03 Water04 Pot

Kneading dough - Twice in a day

5 -7 MINS

Shoulder pain + stress on elbow point Relaxing posture for work

Countertop height - Too high or above the elbow height = Awkward Shoulder Posture Too low = Awkward back posture The height of the countertop should be 10-25 cms below the elbow height for easy working.


Indian Women Height observed during reseach - 5’ - 5’3”

1504 mm

950 mm Elbow height from ground level

Ideal height of contetop for kneading (Indian User)

800 - 850mm


02

01 Pan02 Polpat + Belan03 Casserole04 Oil05 Atta Container06 Wooden shaker

Making Roti - Twice in a day

This includes 2 tasks simultaneously - Making roti Shaking

No space is remain for easy movements for roti making.

In Front of cooking range

Easy shaking at right hand side for right handed person.

Difficult to shake the roti by left hand for right handed person.

At Left side of cooking range At Right side of cooking range

Placements of required stuff for roti making activity.

SIMILAR ACTIVITIES - Making puranpoli Puri Similar festival foodwhich requires large space on countertop and it is a time consuming process.


For this activity, space is required for keeping polpat, casserole,oil and atta container.

Body Posture while making Roti


440 mm(elbow to elbow distance in max. relax posture)

There shoulld be a free cleareanceof 100-150 mmat both elbow sides.

So,at left side of cooking range min.650 -700 mmspace should be available for easy working


Free space for easy working to carried out various cooking activities.

650 - 700 mm

03

01 Chopping board / Veli / Knife02 Plate / Pot03 Water

Chopping Vegetables - 4-5 times in a day

REPETATIVE ACTIONS + MORE TIME IS REQUIRED + LESS FORCE (compared to kneading and washing)


It should be carried out at left side or right side of the sink area, depending on the space availibilty.

04

01 Cleaners02 Utesils drying stand

Washing Utensils - Many times in a day


REPETATIVE ACTIONS + FORCE + MORE TIME IS REQUIRED

Workflow of cooking activities - (Based on daily required food habits)

Generally In indian kitchen following sequence of cooking activities takes place.

Making dough

Washing rice& pulses

Cooking rice

Chopping vegetables

Cookingvegetables

Making Roti

Cleaning


2

80

80

80

80

80

180

110

120

112

168

270

80

96

168

400

112

120

140

100

3 4 5 6Visited 20 families of members -

Area of kitchen in sq.ft -

Daily food storage requirement for family of 3/4/5 are quite similar.

Min Kitchen area - 80 sq.ft - Max. Kitchen area - 180 sq.ft | 400 sq.ft


Daily required food for 2 meals and breakfast -

Food Buying behaviour for family of 3/4/5 members

Yearly Monthly

Wheat attaRicePulsesOilPohaSugarSpices

Bajra, Jowar - as per requirement


3 families

12 families

Buying behaviour

Monthly required food quantity for 3 members -

3 kg 5 kg 8 kg 2-3 kg 5 kg 8-10 kg 250 gms 500 gms


PulsesRiceWheat


3 kg 5 kg 8-10 kg 2-3 kg 5 kg 8-10 kg 250 gms 500 gms


PulsesRiceWheat


3 kg 5 kg 8-10 kg 2-3 kg 5 kg 8-10 kg 250 gms 500 gms


Wheat Rice Pulses

Monthly required maximum food quantity for 3/4/5 members


Stainless steel Aluminium Tupperware/Plastic

Container material used for storing Wheat / Rice

Container material used for storing Pulses Container form used for storing Pulses

Container form used for storing Wheat / Rice

Oval Rectangular

Stainless steel Aluminium Tupperware/Plastic Oval Rectangular


For 8 -10 kgs

Min dia - 8.1/2’’ , 9.1/2” Height - 11’’, 12’’

Max dia - 11”, 11.1/2” Height - 11” ,12”

For 5 -7 kgs

Min dia - 6.1/2” , 7.1/2”, Height - 8“, 9’’

Max dia - 8” Height - 8” , 9”

For 500 gms

Dia - 3’’, Height - 5”, 6.1/2“,

For 1-2 kgs

Dia - 4” , 5” Height - 7.1/2“,8”

Container sizes for Pulses (Oval form)

After wheat and rice containers, large containers are required for storing Poha, Sugar and oil which are required in a large quantities for the complete month, so the same sizes of containers as above used for 5-7 kgs storage.

Container sizes for wheat and rice (Oval form - Research data)



Daily utensil requirements - (Based on activities)

Cooking

- Pans (Different sizes) : 3-4- Pots (Different sizes)- Cooker (Different sizes) : 1-2- Kadhai :3-4- Spoons- Lids

Preparation

- Spoons- Chopping board/veli- Knives- Pots- Plates/parat

Serving

- Plates (Different sizes)- Spoons- Bowls (Different sizes)- Glass/Fulpatra/Tambya- Tray- Cup & Saucers

General

- Khalbatta- Supda(for cleaning grains & peanuts)- Sandashi/Pakkad- Casserole- Strainer- Sifter with different sieves

Occasional

- Idli steamer- Modak maker- Puranpoli yantra

Based on workflow of kitchen activities the access to the food is less as compared to utensils.

Utensils (requires many times in a day for various precesses)Food (requires only 2-3 times in a day)

- Daily required food for 2 meals and breakfast - Wheat attaRicePulsesOilPohaSugarSpices

One type of utensil is used for various cooking activities.

Cooking Preparation Serving

PlateBowlSpoonsPots

- While cooking it requires only once during preparation activity.


“We can not change” “We can change”

01 Indivisuals working habits.

02 Work / activities sequence.

03 Buying behaviour

04 Food requirements

05 Utensil requirements

06 Container size / form / material

07 Space availabilty

01 Classification of food containers and kind of utensils based on activities.

02 Positioning of required kitchen stuffs according to activity to reduce movements. (Storage zoning)

03 We can make ideal space available for kitchen activity to perform it in less time and with less energy.


Insights -

Min. - 80 sq.ft Max.- 180 sq.ft

Observed areas specifictions -

Total volume of kitchen cabinets -

Min. - 1.39 m3Max. - 2.48 m4

2.28 m3

Kitchen area -

Volume of kitchen cabinets with minimum space area is quite similar with volume of maximum area indicating similar requirements.

Highest volume of cabinet is 2.64 m3 for area of 128sq.ft.

Kitchen design / zoning should be for minimum area - 80 sq.ft area

Volume can get easily fitted in higher areas -

100/120/150/180 sq.ft areas


for flat system (small area)sink & hob in one directionis not so much feasible

Utesils always shouldbe in RHS (for handy position)

Less space remain for preparation Corner can be

used to keep utensils stand.

Ideations -


Space for making roti and other similar activities.

Space for chopping/cuttingand other preparation.





Cabinet 1 (Daily required food storage) Cabinet 2 (Daily required utensils storage)

Pulses and related food items (container size for 500 gms)

Spoons (cooking &serving)

Storage for Wheat / Rice / poha / sugar / oil can Storage for

Pots / Kadhai / Cooker

Small pots

Basic storage categoration for primary needs - (with available kitchen grace maximum cabinet sizes)


Cabinet 3 (Daily required utensils storage)

Storage for pans / paratand similar utensils

Storage for plates (Small /large)

Cylinder cabinet


Required basic zoning for primary needs according to workflows of daily activities -

01 Access to food containers is only twice a day. So food storage should be under the cooking range, where women stands maximum of time in front of range.

02 Stoarage for pots / kadhai / cooker and spoons should be next to the food storage at left hand side.

03 Storage of plates/ pans /parat and similar utensil should be near to sink area.

04 For smaller areas range and sink sould not be in one line or atleast there should be enough space to fit both for smooth working on countertop.

05 There should be always small free space at right hand side of the sink to keep utensils stand.


( 8’ X 10’ )

10 ‘

8’


8 ‘

10 ‘


10 ‘8 ‘

10’


Design brief 202

Problem statement1.1

To list out the observed problems in kitchen space and find appropriate method to resolved one of them.


Observed Problems -


01) Pan storage are difficult to access (vertical stacking is not a proper solution for storing pans).

02) Difficult to use dustbin which is attached to door with dirty hands.

03) No proper lighting solution for kitchen area.

04) No space to keep/ store big utensils (typical Indian utensils - Parat/sup/Big pots).

05) No provision for ventillation to dustbin door.

06) Somewhere depth of countertop is very less.

07) Problems in accessing corner cabinets which are without magic corner & other accessories.

08) No skirting or gap in the kitchen units provided by carpenters and local kitchen brands, so difficult to access/use while working.

09) No proper storage to keep -

.

Cutting boardveli (Indian chopping board)Polpat + belanOnions/Potatos/Garlic (Which are frequently needed)Broom


Pan Storage Problem

It is very difficult to take a pan which is at bottom in horizontal stacking.01

Majorly observed area -


No Proper storage or accessory for pans02

Pan handles get stuck in to the wire mesh which is difficult to remove as a result there is no space for keepingother plates at the handle side.02


Lid Storage Problem

01) Lids should always be kept with the Pans for easy accessing.

02) With the rectangular profile wire baskets, lid nobs get stuck in to it and difficult to remove whenever requires.


Parat Storage Problem



There is no as such accssory available for pans storage where we can get easy access to pan.

Though wire baskets with adjustmentmember are available but not to bea good solution to store pans withhandles.

Higher end market mostly goes for wooden accessories than wire basktes.

01 02 03

Current scenario about storage -


Pans always should be stored vertically for easy accessing.

Pan handle should be in raised position which is easy to accessrather than bottom position.

01 02

Key Insights -


Storage should be adjustable tooccupy all sizes of pans and parat.

03


Refined brief1.2

To design as accessory which serves the purpose for storing pans/lids/parat and other similar utensils with different sizes.

Min - 25cm ,26.5cm, 31cm, 33cm, 35.5cm, 38cm 40cm, Max - 42.5cm

6 - 8 cm deep

Parat specification

SS Parat Aluminium Parat Brass Parat


Pan specification

Pan dia - Min - 25cm ,26.5cm, 31cm, 33cm, 35.5cm, 38cm 40cm, Max - 42.5cm

Total length - Min - 25cm ,26.5cm, 31cm, 33cm, 35.5cm, 38cm 40cm, Max - 42.5cm

Pan depth - 5 - 7 cmTotal height - 8 - 10 cm


Lids specification

Upper dia - 40mm, 50mm

Lower dia - 56mm, 62mm

Height - 3 - 4 cm


INITIAL CONCEPTS

Wire frame structure

Difficult to take panwhich is at bottom

Difficult to access

5 - 8 mm deep

Not adjustable for largediameter and lenghts

Initial problem statement1.3


EXISTING SYSTEM FOR HORIZONTAL STACKING

Hafele base plate organiserPegs

Useful for horizontal stacking

Wastage of space

Difficult to stack plates vertically

Wooden dividers forkeeping pots

Round post

Triangular post

Short & long utensils dividers

Can not take load


Creates negative spaces

Difficult to stack pans & pots beween these spaces




Module to keep - only pans/parat/lids

No space remain to keep this 4th plank



Baseplate01

1st module3rd module

2nd module

02


••••••••••••••••••

60 [1524]

•••• •

•••••••••••••

Dovetail Joint

2nd module

Dovetail joint is given to hold 1st and 3rd module very tightly.

Because of Dovetail joint,easy sliding in upward & downward direction,without disturbing the sidespaces and modules.

01

02 03

Concept Development


Dovetail slot is given at the end side of each module to add extra modules for supporting the utenisls if required.

04 05

The arrangement of this structure is such a way that the 3rd module can not fall down because of the load of utensils which stacked vertically.

Along with the support of dowels this 3rd module can also get the support of these 2 side modules.


This combined structure can also save thespace on the baseplate.

Existing model Refined model

Within single hole 3 modules can get hold on baseplate altogether.


06

This module is use as a ‘STOPPER’ for thedifferent sizes of pans and pots with handles.


This profile is used to hold the lid nobs.

Base part is used to rest the pan handles in upward direction for easy handling.

07

08


Orthographic details

PLAN

10 mm thickbeech solidwood baseplate

150

[381

0]

90 [2

286]

61 [1540]

dowels

verticalsupports

verticalsupports

FRONT ELEVATION SIDE ELEVATION

PLAN

610 [15484]

534

[135

64]

•••••

•••••••••••••

32 [8

06]

10 mm thickbeech solidwood

SIDE ELEVATIONFRONT ELEVATION

PLAN

10 [2

54]

PLAN



135 [3429]15

1 [3

826]

135

[342

9]

85 [2

159]

50 [1270]8 [199]

8 mm dowel

PLAN

FRONT ELEVATION

12 [305]

12 mm thickbeech solid wood

•••••••••••••••••

60 [1524]

•••• •

•••••••••••••

135

[342

9]

Dovetail Joint

PLAN12 [305]

12 mm thickbeech solid wood

PLAN

12 mm thick beech solid wood

8 mm dowel

FRONT ELEVATION


8 mm dowel

PLAN


150

[381

0]

25 [635]

25 mm thick beech solid wood25 [635]

• • ••• • • • ••••••••••

6 [152]3 [76]

6 [1

52]

BLOWN UP DETAIL

PLAN


BLOWN UP DETAIL


Manufacturing process -


85 [2

159]

Problems with model -Here requires additional support/module in between 2 pans / lids to prevent from falling after opening/closing of drawer.

If we keep support in between two utensils it looks so crowdy andconfused system to store.



Refined concepts -




135 [3429]

151

[382

6]

85 [2

159]

50 [1270]8 [199]

8 mm dowel

FRONT ELEVATION


Concept Development 1 -WIRE FRAME STRUCTURE

Profile 1

profile ends are provided with movable and detachable clips

So the these modules can be adjusted according to the length and depth of the utensils.

01

Used for holding lids nob

Act as a stopper for small length utensils.

03

02


Profile 2

This profile is used for resting pan handles in raised position for easy accessing.

This depth is given,so that handle get stuck and can not be moved.



Orthographic details 1

530

PROFILE 1

PROFILE 2

64

286

505

200

SS wire of 2.8 mm diameter


SS wire of 6 mmdiameter

PLAN



PLAN

FRONT ELEVATION SIDE ELEVATION FRONT ELEVATION

64

286

150

64 125 125

50

50

286

200

16 50 35

476

PROFILE 1 DETAILS PROFILE 2 DETAILS


Concept Development 2 -WOODEN BASEPLATE STRUCTURE

Same modules are used in wooden baseplate and can be adjusted accordingto the depths and length of utensils without using movable clips.

Module 1

Module 2

Orthographic details 1

PROFILE 1

16 MM SOLID WOOD

PROFILE 2

64

505

286

530

64


530 505


Manufacturing process -


Wire frame basket Wooden baseplate system

Documents

Indian Kitchen documentation