Al Fresco Food - alicia-g-design.weebly.com · Human Centred Design Al Fresco Food After careful consideration by the group, the process and transaction between customer and employee

Human Centred DesignAl Fresco Food


Contents:

Al Fresco Food:

Foreground: 3, 4, 5, 6 , 7 , 9 , 10

Creative development:

Definition:

Critical reflection:

Childrens Radio:

Foreground:

Creative development:

Definition:

Critical reflection:


Factors that need to be considered to make and distribute Lebkuchen with bespoke Icing

Size Weight

Tempreture of preparation(High/Low)

Packaging and/ or accessories

Preservation/storage of supplies

Assembly processes

Operator and customer safety

PowerPayment

Weather

All these areas must be considered within the design of the test rig to create a product suitable to distribute and sell the Lebkuchen effectively and efficiently.

The Brief: The task that was set for this project was to create a design solution that would allow the making and distribution of the Lebkuchen biscuit in an out-door setting. Taking into account various factors to create a product that would be suitable and efficient within this setting.


After careful consideration by the group, the process and transaction between customer and employee had been decided to ensure, hygiene levels, speed and to ensure the quali-ty of the Lebkuchen cookie.

The Process:1. Speak to customer to determine what cookie and decoration is wanted.

2. Use hand sanitiser

3. Open right hand draw, using the right hand and remove a cookie.

4. Using the extendable ledge raise or lower to create the preferred surface height.

5. Remove Icing pen from the holster(holster is detachable from the harness to allow both left and right handers to use it)

6. Ice the Lebkuchen.

7. Ask for the money for the biscuit.

8. Collect money using left hand and place in the draw, give back change with left hand if necessary)

9. Place the cookie in the shoot with right hand.

10. Use hand sanitiser again

11. Clean station using the cleaning product in a draw on the left.


Fig2: Lebkuchen Cookie

Fig3: Lebkuchen Christmas Cookiies

Fig4: Lebkuchen Cookie Selection

Lebkuchen Storage

‘Since Oblaten Lebkuchen are made without any chemical preservatives they are best stored in their protective packaging in a cool place at 16 – 18 degrees Celsius with 65% air humidity.’ (Lebkuchen Schmidt, 2016)

Researching the Lebkuchen cookie recipe and storage temperatures allowed the team to decide how the cookies should be kept and whether a heating or cooling element would be necessary. No heating element is required and so the cookies must only be kept in a dry storage compartment. By looking at different types of Lebkuchen, various types of designs and patterns could be seen which allowed the group to decide which would be the most suit-able and most attractive to the customers.

Fig7: Lebkuchen Cookie Stack

Due to the densi-ty of the cookies they can be stack-able which allows them to be stored in large quantities without breaking.

Human Centred DesignAl Fresco FoodIcing preparation:

To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners’ sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.(Debi, 2016)

Fig5: Classic Icing Bag

How to use an icing baghttps://www.youtube.com/watch?v=oFEa3_VqkQ4

Problems:

Many items needed to set up the icing bags- Would need a cleaning station and storage.

Icing needs to be mixed- Creates mess and would need cleaning products for the mixing bowl and ingredients.

Small icing bags- Less amount of icing produced and more storage for icing bags needed.

Icing needs to be kept warm to keep consistency-Outdoor weather can cool down the icing making it unusable.

Constant squeezing of the bag- Tiring for the vendor.

The icing requires a large surface area to prepare and a large amount of storage for items which will add a large amount of weight for the vendor. The icing needs to be kept warm to keep con-sistency otherwise it will be unusable and money will be wasted. A backpack may need to be included to allow the storage room for the equipment and to balance the weight.

Fig6: Equipment needed for Icing


Human Centred DesignAl Fresco Food Initial Ideas

Human Centred DesignAl Fresco Food Initial Ideas


Fig18: Sealant gun

Fig19: Directions for sealant gun

Figure20: Toothpaste dispenser

As the most appropriate way to dispense the ic-ing is by using one large bag than having to carry several and have to make the icing up. This adds a lot of weight for unnecessary items. The idea of us-ing a similar mechanism to the sealant gun or the toothpaste dispenser will allow the vendor to carry the icing on their back and then use a special pen connected to a tube, that once a button is pushed it will activate the icing and then once the button has been let go of the icing will stop being dispensed.

The water dispenser works the same way as a button is pressed and that causes the water to be pumped up and into the cup and when the button is released it stops.

Fig21: Water Dispenser


Fig8: DeWalt battery pack

Fig10: DeWalt Battery Specification Table

Fig16: Solar powered battery pack

There are a variety of differ-ent ways in which this prod-uct could be charged. Howev-er it must be as lightweight as possible and have a long bat-tery life to limit the amount of changes during the work-ing day. This will then reduce the amount of storage com-partments needed.

Fig17: Dynamo bike charger

The batteries for a hand drill could be the solution to the battery problem due to being lightweight as they are designed to fit into something that is car-ried, they only require a small charging station and also provide a large amount of battery life, which is necessary for this project.

The dynamo may not b suitable for this project as it does not provide enough pow-er that is required and the vendor is likely to be stood around a lot which means that the battery will not be charging. On the other hand the solar panelled battery pack although is an interesting idea they will be difficult to place to retrieve the most light. The amount of power will also depend slightly on weather conditions as to how much power is gained within a day and so it is risky to use this product.


The anthropometric data can be used to determine what size the tray needs to be to allow the 5th and 95th percentile of the population can use this product. The group can determine the width of the tray to suit a person’s arm length and reach. The curve needed to make it com-fortable for the most people possible. It will also help the group determine the sizes of tools needed to make them comfortable to hold.


Inital Model

It was decided that the depth of the tray would be 10cm to allow storage for cookies whilst keeping the weight of the product low.

Taking ergonomic data into account, the small curve of the tray was selected so it would fit the 5th and 95th percentile of an average male’s waist. It was also made this shape to allow the highest level of comfort.

The section for the money would be placed on the left hand side so the left hand can be used to handle the money and the right hand to deal with the lebkuchen to keep hygiene levels high. (Fig:1)

The different sec-tions of the tray were drawn on so that the group could determine the most efficient process and to see what will be the most efficient for the seller.

The money will remain in a com-partment within the tray covered by a lid to still allow access for the seller but to stop thieves from taking any.

A lower platform was cut out to allow the lebkuchen to be placed inside whilst icing. This will minimise the mess of crumbs and icing and will make it easier to clean and decorate the cookies. The first model allowed insight to scale, size, weight and the layout of the tray to make a smooth transaction.

Human Centred DesignAl Fresco FoodThe group chose to follow the design of the Christmas tree for the backpack as it is very eye catching and passers-by would be more interested in seeing what was being sold. The design of the backpack would be finished to look like a Lebkuchen cookie and LED’s would form the bespoke ic-ing. This both advertises the product and draws in the customers.

The back pack was designed to have both a waist strap and shoulder straps as this distributes the weight and removes the strain of the vendor’s shoulders. The straps are adjustable to improve comfort and to allow the 5th and 95th percentile of people use this product. The waist belt is connected by a buckle that simply clicks into place. This allows the vendor to move easily in and out of the back pack.


The battery pack will be placed within the ‘base’ of the tree for easy access if it needs to be changed. The heat from the battery will also keep the icing at the correct temperature ready to be used. The tray will have two hooks attached to it, this then attaches to the belt of the back pack connecting all of the compo-nents. To remove the tray, the vendor simply un- hooks from the waist belt and places the tray down. As the tray will also have two retractable legs that fold up these can be accessed whilst wearing the tray, lowered and then the vendor can remove the tray and work freely at the workstation.

Human Centred DesignAl Fresco Food Development


The door slides open to allow the removal and placement of the icing containers. It would also be lockable as it would be carried on the back of the employee and someone could remove it. The containers are large enough to carry the amount of icing needed for the amount of cookie sotor-age in the tray. This stops any excess weight of unnecessary ingredients.

The vendor opens the shoot the door and places the cookie in the shoot, the customer then pulls out the sliding tray which will contain the packaging or napkin and then they can remove their cookie. This improves hygiene as it stops hand to hand contact and also adds a level of enter-tainment.


A collapsible display shelf allows pre-made cookies to be advertised and once they are gone, it can be lowered and used as an alternative work surface. The front would contain a clear acrylic sheet to allow the cookies to be visible whilst keeping them in the appropriate storage conditions.

Lebkuchen Display Case model


The stand can be raised up and lowered for the vendor’s preference as people typically like to work at different levels and this allows them to choose what is most comfortable for them. Also eyesight can affect the level, as eyes focus at different distances and so this feature will benefit a lot of different vendors.

As the platform is lifted up the crumbs can be swept into it and collected. At the end of the day once the draws are removed it can be emptied. This makes cleaning much more simpler and keeps the work station clear.


Fig11:Street vending cart

Fig12: Vending Cart

Fig14: Umberella Hat

After researching different types of vending scenes and the different types of vending carts it was evident that the majority of the street vendors use large umbrellas or canopies to protect from the weather. It is important to have weather protection otherwise it will be extremely difficult to make and sell the Lebkuchen biscuit. It was then decided that the most appropriate method was to use the large umbrella to cover the tray to protect the biscuits. It is the most lightweight method and it folds away when unessecary.

A perspex sheet was used as both protection from the weather as it stops the wind and allows the ven-dor to design the cookies accurately as well as act as protection from potential robbers as they would not be able to reach over and take the money from the vendor. The group concluded that an umbrella could be attached to the backpack as it is not in the way of the vendor and it will completely protect them from the weather.


Fig13:Card Machine

Fig15: Paypal Logo Fig16: Steel Cash Box

There are a variety of different payment methods available for street vending food. It is difficult to use card machines as they require a signal and that may limit the places in which the vendor could go therefore lowering the amount of sales of cookies. The team decided the most practical method of payment is cash only and keeping the money encased in a portable safe box. The money box is placed close to the vendor’s side so only they can access it.

Human Centred DesignAl Fresco FoodOverall the product achieved its specification. By using ergonomic and anthropometric data it was possible to design a test rig that was suitable for the 5th and 95th percentile. Many factors had to be taken into consideration in order to efficiently make and distribute the Lebkuchen biscuit. The tray had to be an acceptable size so that it could be carried around for a long period of time whilst holding a sufficient amount of biscuits and icing to make a profit. The vendor must also be able to easily access draws and equipment with ease to both not injure themselves by stretching as well as serve customers as quickly and efficiently as possible.

By doing extensive research into the different factors, valuable information was gathered to create the product required. Such as the various payment methods available. However it was found that there were strengths and weaknesses to them all and a decision had to be made by the team as to which was best suited for this current project. Exploring the process of the transaction between the customer and the vendor helped extensively as it viewed the project from a different angle and revealed many issues that street vendors face. This then allowed the team to move forward and start solving these issues. Visiting the Christmas market helped see how other Christmas related food was being stored, cooked, prepared, hygiene levels kept high and packaged. The group could then relate some of these methods into the test rig to make it as efficient as possible.

The team believed that the final product made for the making and distributing of Leb-kuchen biscuits was successful. It has a supportive harness to reduce the strain on the body and extendable legs so that the tray can be removed so the vendor does not become tired or injured. The process that the team decided on was specific so that hygiene levels would remain very high and the distribution of biscuits was a s efficient as possible.

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Al Fresco Food - alicia-g-design.weebly.com · Human Centred Design Al Fresco Food After careful consideration by the group, the process and transaction between customer and employee