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How could your cooking experience be improved ?

post #1 of 5
Thread Starter 

Hello :-)

I am currently studying Product Design at university, and we have recently been given a project to design a new cooking appliance which will improve the kitchen experience for everyone. It can be a product designed to improve either the storage of food, preparation of food or one which will make cleaning and washing dishes/cutlery easier.

As a starting point, I would like to know about all of your experiences within the kitchen, and in particular what issues you encounter on a regular basis and what you personally would like to improve ? e.g you may find that larger kitchen appliances such as the fridge and oven take up too much space in the kitchen and you are left with a tight space to cook. So perhaps you would rather a new, smaller alternative solution to these bulkier products ?

I would very much appreciate responses and I look forward to hopefully hearing from you all soon :-)

Kind Regards, Cat

post #2 of 5

You will need to step outside of this box on this project. In a real kitchen, we have everything we need. The only improvements we may seek would be a renovation, moving things around to better accommodate us while working. Or upgrade what we have. Companies make everything you already need in many sizes and shapes. So what we may need, we could just buy it since it's readily available. 

 

If your cooler is too big and kitchen too small or vice versa, the realistic ideal would be to get a bigger kitchen to fit both. You could say, well what if I came up with something smaller to store food in and more organized? The cooler may be organized to the max, but the point is, the restaurant needs so much of something daily. The cooking area may be too small, but what else are you going to do besides move stuff around? 

 

Honestly if I were you, I wouldn't design something new because unless you're an inventor, I could pull it up on google in one second. I would design a regular kitchen and change the layout to what you consider the best layout for a kitchen and do your research to explain why and how. Just my opinion. 

 

post #3 of 5

One of the biggest errors used to be size. If you could squeesz 2 more tablses into the dining room by making the kitchen a bit smaller, they did it. afer all the tables bought in more revenue. Today this crazy logic has slightly changed.

 The menu should be thought of first and then a kitchen geared around it and not the other way around. I am working  PT in a brand new ultra modern kitchen. They have all different types of steamers,kettles , cookers , every modern  item you could dream of, but not enough room(work tables) for the cooks to work or put these miracle machines that dice, grate, shred on..

A butcher shop being used as a refrigerator for meat , because walk ins are to small to accomedate the volume of  raw and cooked products. It is supposd to be a prep kitchen serving 5 food outlets with varied menues  in a real upscale country club. 

It should have been set up like a banquet kitchen , but instead it was set up more like an A La Carte line

. I cut all the meat and fish here and had to remind them to put electric outlets in the butcher shop so I would have power for the grinders and saws. Million dollar operation, the thermostat for controling the temp of room is located 10 feet up on ceiling unit blower. To reach it you need a ladder

Pro kitchen designers ?  They should work in one of their own designs before planning new ones.You figure it

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 5

One thing I have never seen in the realm of either pro or home kitchen appliances or gadgets, is something that will safely clean and sanitize knives without ruining the blade.

 

Whenever I train a new cook or styling assistant, the first cardinal rule I shove down their throats was NEVER put a knife (or anything that cuts) in a sink of water. Invariably, someone does and someone else reaches in to wash something and Ouch!-a cut finger or hand.

 

Of course, one can and should wash their knives themselves, rinse, sanitize, dry and put them away as soon as you are done using them.

But often, the pressures of a pro kitchen and even a busy home cook can lead one to neglect the safe way of cleaning.

 

In addition, using a sponge to clean sticky messes off your blades-especially unusually shaped blades like peelers, food processor blades and slicing plates, even birds-beak paring knives-can dull the edges and sharpening them can be a difficult task.

 

I imagine an appliance with a bath of some kind of cleaning/sanitizing solution that will not degrade any of the metals or ceramics used in knife blades or the materials contained in the handles. Something with an agitator to swirl and loosen all the gunk that can collect near the handle might be useful. Maybe add some kind of safe air-drying/storage rack attached to the side.

 

Just a thought.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #5 of 5

random thoughts from kitchen renovation

 

- microwave designs are highly standardized - almost all have the same door design and silly button controls.  And you can't see inside well.  Due for a rethink.

 

- not a lot of fridge design choice, either.  maybe a modular fridge?  

 

- ventilation: most residential hoods are hopeless.  People are only beginning to address make-up air challenges for larger airflows.

 

- smeg has a wide dishwasher, but otherwise dishwasher design is typified, and there are no quick-rinse or hot-air sterilize options.

 

- Indian blenders (mixies!) are great.  U.S. blenders aren't.

 

Take a look around a good restaurant supply store or restaurant kitchen and look for differences with residential kitchens.  

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