Indian Kitchen documentation

Graduation Project 2014
Indian Kitchen
Sponsor
Student
Kitchen grace (India) Pvt. Ltd.
Tanmayee Palwe
Industrial Design (Interior Space & Equipment Design)
Industry Guide
Mr.Snehal Vasani Prof. Vasudha Karhadkar
Faculty Guide
MIT INSTITUTE OF DESIGN
MAEER’s

The Graduation Project Evaluation Jury recommends
TANMAYEE PALWE
to be awarded Graduation Degree of the MIT Institute of Design,Pune
IN INDUSTRIAL DESIGN ( INTERIOR SPACE & EQUIPMENT DESIGN)
herewith, for the project titled “INDIAN KITCHEN”
MEMBERS :
NAME ORGANISATION SIGNATURE
GRADUATION PROJECT 2014
PG PROGRAMME
Chairperson of the jury
MIT INSTITUTE OF DESIGN
MAEER’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

01
1.1 About Kitchen Grace 07
1.2 Oraganisation structure 08
1.3 Materials 09
1.4 Manufacturing process 11
1.5 Painting process 15
1.6 Kitchen Specifications 22
1.1 Refined design brief 1 112
1.2 Activities study 114
1.3 Food requirement study 129
1.4 Utensils requirement study 136
1.5 Storage zoning 145
1.1 Background of given problem statement 24
1.2 Problem statement 25
1.3 Initial design brief 26
Introduction
02 Design Brief 1
1.1 Basic research about Kitchen 29
1.2 Market research 64
1.3 User research 71
Research
05
25
2703
Content
Research Analysis04
Bibliography06
1.1 Problem statement 152
1.2 Refined brief 10
1.3 Concepts 166
Design Brief 205
Retrospection07
107
151
198
199

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 site
KG 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 which
KG follows.
Quotation
Info to customer care /
Material dispatch
Direct customer KG Dealer
(Flat pack / assembly pack)
01 02 03
Organization structure1.2

LAMINATE
8’ 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 PLY
8’ x 4’
MDF 8’ x 4’
-
-
0.6 mm
1 mm
1.5 mm
20 mm
4 mm
6 mm
8 mm
18 mm BSL
2.7 mm BSL
1mm
THICKNESS
6mm,8mm,12mm
(Customised)
16 mm
17 mm
18 mm
18 mm BSL
17mm PLANE
16 mm
4mm,8mm,12mm
(Customised)
-
Clear glass
Clear glass
Clear glass
Extra clear glass
Oak wood
Steam beech
Walnut wood
Wallnut
Zebrano
White ash
White oak
TYPE
-
-
-
-
-
-
-
-
Novapro drawer
Glass shelf
APPLICATION
Drawer bottom
-
-
-
-
-
-
Marine ply
MDF + PB + solidwood
(Customized)
In kitchen grace, 90% of
Marine 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,is
made of fine saw dust or fine wood
fiber 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
Packing
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 UNITS
DADO
DADO
Modular kitchen comprises of three units - 01 Wall unit
02 Base unit
03 Tall unit
Kitchen grace makes these units in following
dimensions as per the space availabilty & users
requirement.
Kitchen Specifications1.6

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

Basic research about Kitchen1.1

A kitchen is a room or
area for preparing &
cooking food in both
domestic & commercial
context.
It is a place to store
raw food items,
containers & utensils
used for preparing,
cooking & serving
purpose.
It is a place to eat food
as well as for required
cleaning purposes.
KITCHEN
What 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 buisness
purpose.

01
Types 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
Cupboard
These 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
18th
Century
In the middle of 15th - 18th century many technological advances
brought major changes to kitchen.There is invention of stove, range
and oven takes place step by step.
- 1797
Built 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
Sink
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 Kitchen
02 U Kitchen
03 G Kitchen
04 Straight Kitchen
05 Gallery Kitchen
06 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 Pradesh
cuisine
West bengal cuisine
Manipur
cuisine
Assam
cuisine
Gujrath
cuisine
Rajasthan
cuisine
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 and
Indian festivals are all closely
related.
Food
Religion
Culture
Indian
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 classified
by traditions and region-
wise available spices,
herbs, vegetables &
fruits.

No.of
activities
during
preparation
05
Sitting
&
standing
work
05
Time
consuming
recepies
07
No.of food
items in a
meal
08
Necessary activities done
before actual cooking
Various postures
considered during the
process.
Number of processes
are 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
CookingspoonsServingspoons
Measuringspoons
GLASS
SPOONS

Flatpans
Nonstickpans
SS Saute pan
PANS
POTS
KADHAI
SSCookingpots
Stackablecookin
potswithcopper
baseIron kadhai Aluminium kadhaiNon stick kadhai Tadka’ kadhai

GraterServing&Mixing
bowls
Strainer
SS bowls Glass / plastic bowls
Tea strainer Skimmer Sifter
Pressurecooker
GENERAL
Pincers/Pakkad’

MasherLemon squeezer Tong / Chimata’ Whisk (to whip up curd
or egg)
GENERAL
Casserole
Churner / Ravi’
Pata Varvanta’
Ghee container / Loti’ Flat platter/paraat’
Khalbatta’
Polpat + belan’

Idli steamer Puran Poli’ making machine
LidsforpansCrockery
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,
,ecakufate6manetohnvhjhs
,hM/bR`upehnNAaaVTIVIjIrknvIj
]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
Tamarind
Jaggery Bajri
Jowar
“STAPLE FOOD” OF MAHARASHTRA

Poha
Thalipith
Misalpav
Upma Puri bhaji
Tea
Sheera
Coffee
Breakfast MAHARASHTRIAN BREAKFAST

Lunch MAHARASHTRIAN LUNCH - Veg Thali
Papad
Poli
Puri
Masala
Rice
SweetdishKoshimbir
or
Salad
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”.

Rice
Solkadhi 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

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
(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.
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 03
Lower Market Middle Market Higher Market
Middle Higher
Step 1 01 Functionality
02 Budget / cost factor
03 Aesthetics
Step 2
(Final
Selection)
01 Budget
02 Functionality
03 Aesthetics
Step 1
(Final
Buying)
01 Aesthetics / Finishes
02 Functionality
03 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)
02
High end market mostly goes for Solid wood wih different finishes than marine ply or MDF.
03
High end market goes for wooden accessories than the wire/metal accessories.

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
CONTAINER
CONTAINER
SIZE
STORAGE
SIZE(lxbxh)
EXTRA
STORAGE(SHAPE,
CONTAINER,SIZE)
Daily Weekly Monthly Yearly SS Tupperware Glass Other(Gunnybag/kothi) Oval Rectangular
GRAINS
Wheat
Rice
Jowar
Bajri
PULSES
Moong
Tur
Harbhara
Urad
Chana
Rajma
Matki
Vaal
Masoor
Chole
Chawli
DRY FOOD
Buiscuits
Khakra
Dryfruits
dry raw
food/snacks
GENERAL
Sugar
Salt
Tea powder
Coﬀee
Bournvita
Poha
Oil
Sago
Jaggery
Rava
Maida
Extra spices
Peanuts
Tamarind
Kokum
Onions
Potato
Garlic
coconuts
Food items storage methods:

Utensils storage methods:
UTENSILS
DAILY -
USED
OCCASIONALY -
USED
QUANTITY
EXTRA
SETS
SIZE
SPACE
REQD.FOR
STORAGE
PHOTOS
Glass SS
Glass
Spoons Cooking
Zara
Rice server
Ladle (For Dal,curry)
Palta'(For Omlet)
Serving
Pans SS/Aluminium/Iron
Non-s ck
Pots SS
Stackable(ss body, copper bo om)
Kadhai Iron
Non-s ck
Bowls Glass
SS
Plates Plates (large)
Plates (small)
General Lids (For pots and pans)
Parat'
Polpat + Belan
Pressure cooker
Chimta
Ravi (For dal,bu ermilk)
Sandashi/Pakkad
Measuring spoons
Ballon whisk(To whip up curd/egg)
Casserole
Lemon squeezer (Plas c/metal)
Masher
Khalba a
Hand grater/slicer
knives
Spice box
Icecream scooper
Tin opener
Peeler
Tray
Strainer Diff.types/size of plas c/metal
Si er with diff.sieves(For
grains/flour)
Ghee container (Lo )
Oil container
Crockery
Cup and saucers
Idli steamer
Puranpoli maker'
Modak maker'
Dhokla steamer
add on
Extra utensils
UTENSILS
DAILY
USED
OCCASIONALY
USED
QUANTITY
EXTRA
SETS
SIZE
SPACE
REQD.FOR
STORAGE
PHOTOS

Appliances storage methods:
APPLIANCES PLACEMENT
SPACE
REQD.FOR
STORAGE
NO. OF
ATTACHMENTS
STORAGE
METHOD
SPACE
REQD.FOR
STORAGE
PHOTOS
Refrigerator
Microwave (Utensils)
Mixer(A achments)
Dishwasher
Toaster
Juicer
Food Processor
Hot plate (Utensils)
add on
General items storage methods:
STUFFS IN KITCHEN
SPACE
PLACEMENT PHOTOS
Apron
Alluminium foil
Tissue Paper
Lighter
Napkin
Gas cylinder
Gas Pipeline
Glass stand
Utensils drying stand
Fruit basket
scissors
Broom

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.
7
5
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 Dabir
Bavdhan
“ User friendly & Organised Kitchen”Modular Kitchen perception :
User Profile
Age - 46 | Height - 5'
Working 9 - 6
Cooking person - self | maid
2 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
0.19
m30.15
m3
0.27
m3
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 finishing
household 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 -
Mixer
Microwave
Wet countertop
Freqently needed food
items -
Sugar
Tea Powder
Coffee Powder
Salt
Ghee container
Oil container
Serving spoons No storage to keep -
Parat’
Polpat + belan
Lids of cooker
Dry balcony storageStuffs on countertop

02
User Profile
Age - 40 | Height - 5'3”
Doctor
Cooking person - self
4 members (Husband-wife &
2 childrens)
Vaishali
Deshmukh
Magarpatta city
“ Organised solution for kitchen with hightech appliances ”
CT width - 560mm
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 food
items -
Sugar
Tea Powder
Coffee Powder
Salt
Ghee container
Oil container
Cooking spoons Sink Area -
Cutting Board
Tray

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 Profile
Age - 40 | Height - 5'3”
Doctor
2 childrens)
Rupali
Telvekar
Baner
“ Everything is within in a reach ”Modular Kitchen perception :
Type - L type
CT width - 560mm
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 spaces
to store the extra food items. In her kitchen there is enough space
for cooking and related activities on countertop.
1.43
m3
0.74
m3
0.09
m3
0.32 m3
Rupali Telvekar

Dry countertop
Utensils -
Water Containers
Polpat’
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
Deshmukh
Kothrud
“ Things are easily accessible & are arranged in defined order ”
Type - L type
CT width - 660mm
Space study
120 sq.ft
Modular Kitchen
0.75
m3
0.68 m3
0.16
m3
0.44
m3
36 % 33 % 8 % 0 % 21 %

Wet countertop
Appliances -
Mixer
Freqently needed food
items -
Sugar
Tea Powder
Coffee Powder
Salt
Ghee container / Oil container
Sink Area -
Water Containers
Utensils Cleaning materials
Dry countertop
Appliances -
Microwave
Utensils -
Cooked food
Spoon 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 Profile
Age - 45 | Height - 5'3”
Working
2 childrens)
Sushma
Khopkar
Kothrud
“ Everything gets hide behind the cabinets”
CT height - 700mm
CT 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 -
Sugar
Tea Powder
Coffee Powder
Salt
Ghee container
Oil container
Appliances -
Mixer
Utensils -
Cooked food
Sink Area -
Utensils Cleaning materials
Dry countertop
Appliances -
Microwave
General -
Fruit Basket

Soap case, other cleaning materials & dustbin has kept outside the cabinet though there is a seperate cabinet
for 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”
Homemaker
4 members (Husband-wife, Son &
Grandmother)
Meenal
Ghorpade
Baner
“ Easy accessible & organised storage ”
CT height - 780mm
CT width - 600mm
Type - L type
Space study
100 sq.ft
31 % 27 % 11 % 0 % 26 %
0.55 m3
0.47m3
0.19m3
0.45m3
Meenal Ghorpade

Wet countertop
Sink Area -
Water container
Utensils cleaning materials
Cutting 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
Homemaker
Grandmother
Vrushali
Railkar
Baner
“ Cabinet system for easy storing of utensils ”
CT height - 800mm
CT width - 650mm
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 year
and stored it inside the bed storage.
0.80 m3
0.44 m3
0.14
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
Homemaker
Daughter
Devyani
Paul
Bavdhan
“ Knows about IsIand kitchen and coffee/breakfast table”
Type - L type
CT height - 830mm
CT width - 680mm
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 daily
needed 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 stand
Utensils Cleaning materials on window seal
wet countertop
Freqently needed food items -
Sugar
Tea Powder
Coffee Powder
Salt
Ghee container
Oil container
Utensils -
Cutting board
Glass 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.”

Targeted
User
Market
Install Kitchen units only once for a lifetime.
Unaware about the importance of ergonomics in kitchen
space.
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 03
Most of user are unaware about the
brands.
If knows about the brands then
it 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
Semi
Modular
Kitchen
Non
Modular
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 organisation
of utensils and containers according
to workflow and activities because of
limitaion of cabinet sizes.
No standards are set to make
a cabinet in kitchen space.
They are made according to the availability of
empty spaces available in kitchen.
Many of the utensils and food containers
remain outside the cabinet bacause
of no space planning and cabinet size
constraints and requires additional racks/
storage methods to store, which doesn’t
suit 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 -
Cutting
Chopping
Washing
Making 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 Evening
snacks
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 women
who 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 activities
are same but less energy is required as compared to
morning 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 container
02 Oil
03 Salt
03 Water
04 Pot
01 Pan
02 Polpat + Belan
03 Casserole
04 Oil
05 Atta Container
06 Wooden shaker
01 Chopping board / Veli / Knife
02 Plate / Pot
03 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 Cleaners
02 Utesils drying stand
Washing Utensils

REPETATIVE ACTIONS + FORCE + MORE TIME IS REQUIRED01
01 Atta container
02 Oil
03 Salt
03 Water
04 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 Pan
02 Polpat + Belan
03 Casserole
04 Oil
05 Atta Container
06 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 food
which 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 mm
at both elbow sides.
So,at left side of cooking range min.650 -700 mm
space 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 / Knife
02 Plate / Pot
03 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 Cleaners
02 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
Cooking
vegetables
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 atta
Rice
Pulses
Oil
Poha
Sugar
Spices
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 atta
Rice
Pulses
Oil
Poha
Sugar
Spices
One type of utensil is used for various cooking
activities.
Cooking Preparation Serving
Plate
Bowl
Spoons
Pots
- 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 m3
Max. - 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 direction
is not so much feasible
Utesils always should
be 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/cutting
and 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 / parat
and 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’

Problem statement1.1
To list out the observed problems in kitchen space and find appropriate method to resolved one of them.
01

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 board
veli (Indian chopping board)
Polpat + belan
Onions/Potatos/Garlic (Which are frequently needed)
Broom

01
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 pans
02

Pan handles get stuck in to the wire mesh which is difficult to remove as a result there is no space for keeping
other 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 adjustment
member are available but not to be
a good solution to store pans with
handles.
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 access
rather than bottom position.
01 02
Key Insights -
Storage should be adjustable to
occupy 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 cm
Total 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 pan
which is at bottom
Difficult to
access
5 - 8 mm deep
Not adjustable for large
diameter and lenghts
Initial problem statement1.3

EXISTING SYSTEM FOR HORIZONTAL STACKING
Hafele base plate organiser
Pegs
Useful for horizontal
stacking
Wastage of space
Difficult to stack plates
vertically
Wooden dividers for
keeping 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 module
3rd module
2nd module
02
••••••••••••••••••
60 [1524]
••••••••••••••••••
Dovetail Joi

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 side
spaces 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 the
space on the baseplate.
Existing modelRefined model
Within single hole 3 modules can get hold on baseplate
altogether.
06

This module is use as a ‘STOPPER’ for the
different 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 thick
beech solid
wood base
plate
150[3810]
90[2286]
61 [1540]
dowels
vertical
supports
vertical
supports
FRONT ELEVATION SIDE ELEVATION
PLAN

610 [15484]
534[13564]
••••••••••••••••••
32[806]
10 mm thick
beech solid
wood
SIDE ELEVATIONFRONT ELEVATION
PLAN
10[254]
PLAN

135 [3429]151[3826]
135[3429]
85[2159]
50 [1270]
8 [199]
8 mm dow
PLAN
FRONT ELEVATION
12 [305]
12 mm thick
beech solid wood
•••••••••••••••••
60 [1524]
••••••••••••••••••
135[3429]
Dovetail Joint
PLAN
12 [305]
12 mm thick
beech solid wood
PLAN
12 mm thick beech
solid wood
8 mm dowel
FRONT ELEVATION

PLAN
150[3810]
25 [635]
25 mm thick beech solid wood
25 [635]
• • ••• • • • ••••••••••
6 [152]3 [76]
6[152]
BLOWN UP DETAIL
PLAN
BLOWN UP DETAIL

Manufacturing process -
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 and
confused system to store.

Refined concepts -

135 [3429]
151[3826]
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 mm
diameter
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

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