Development of an Extendable Outdoor Cutlery Set and Matching Eating Kit Master’S Thesis in Industrial Design Engineering
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Development of an extendable outdoor cutlery set and matching eating kit Master’s thesis in Industrial Design Engineering Edvin Mellergård Department of Product and Production Development CHALMERS UNIVERSITY OF TECHNOLOGY Gothenburg, Sweden 2017 Development of an extendable and storable outdoor cutlery set and matching eating kit Edvin Mellergård Department of Product and Production Development CHALMERS UNIVERSITY OF TECHNOLOGY Göteborg, Sweden 2017 2 Development of an extendable and storable outdoor cutlery set and matching eating kit Edvin Mellergård © Edvin Mellergård, 2017. Department of product and Production Development Chalmers University of Technology SE-412 96 Göteborg Sweden Telephone + 46 (0)31-772 1000 Cover: CAD rendering of final concept solution Reproservice Göteborg, Sweden 2017 3 Development of an extendable and storable outdoor cutlery set and matching eating kit Edvin Mellergård Department of Product and Production Development Chalmers University of Technology Abstract In a time when good, real food is becoming increasingly popular it is no wonder the same is happening within the outdoor market. Historically outdoor practitioners have often resorted to pre-packaged or freeze-dried meals but an increasing number of people are choosing to carry real food with them in order to enjoy freshly cooked meals out on the trails. These people do however need good equipment to cook and eat with. This report details the process of developing a cutlery set and a complete eating kit intended for outdoor practitioners who wants to eat real food while out hiking, camping fishing or hunting. The work was done together with the company Wildo with the goal to develop a finished cutlery set that can be extended for eating or stirring with and connectable together for storage. In addition a redesign of Wildo’s Camp-A-Box kit was done on a conceptual level. The project started with a thorough pre-study where the market were analyzed and users were observed and interviewed regarding their habits and use of tools while cooking and eating outdoors. Based on the findings several tests were done regarding ergonomics and technical aspects before several concepts of solutions was developed. The concepts were then evaluated and one concept of the cutlery set and one of the Camp-A-Box kit were selected and further developed in terms of functionality, producibility, surface treatments, weight and sustainability. The project resulted in a finished cutlery set that can both be extended and connected together for storage without any extra parts to get lost or small parts to break of. A concept of a new version of Wildo’s Camp-A-Box was also developed that is both more functional, more sustainable and more user friendly. Keywords: Outdoor, nature, cutlery, eating, dinner, food. Cutleries, hiking, industrial design, technical design, industrial design engineering, 4 Table of contents 1 Introduction ..................................................................................................................................... 7 1.1 Background .............................................................................................................................. 7 1.2 Project goal .............................................................................................................................. 8 1.3 Limitations ............................................................................................................................... 8 2 Method ............................................................................................................................................ 9 2.1 Stage 1 Definition ................................................................................................................... 9 2.2 Stage 2 Collect information ..................................................................................................... 9 2.2.1 Analysis of Wildo ............................................................................................................ 9 2.2.2 Market analysis ................................................................................................................ 9 2.2.3 Workshop ...................................................................................................................... 10 2.2.4 Interviews ...................................................................................................................... 10 2.2.5 KJ-Analysis of the workshop and interview material .................................................... 10 2.2.6 Personas and user scenarios ........................................................................................... 10 2.2.7 Surface finish tests ......................................................................................................... 11 2.2.8 Ergonomics: Shape and size testing .............................................................................. 11 2.2.9 Sustainability assessment .............................................................................................. 12 2.2.10 Requirement list ............................................................................................................. 12 2.3 Stage 3 Development ............................................................................................................. 12 2.3.1 Ideation .......................................................................................................................... 12 2.3.2 Conceptualization .......................................................................................................... 13 2.3.3 Prototyping .................................................................................................................... 14 2.3.4 Evaluation ...................................................................................................................... 14 2.4 Stage 4 Finalization ............................................................................................................... 14 3 Result ............................................................................................................................................ 15 3.1 Pre-study ................................................................................................................................ 15 3.1.1 Wildo – Analysis ........................................................................................................... 15 3.1.2 Market analysis .............................................................................................................. 18 3.1.3 Product analysis ............................................................................................................. 21 3.1.4 Usability tests of cutlery ................................................................................................ 27 3.1.5 Surface finish tests ......................................................................................................... 28 3.1.6 Personas and use scenarios ............................................................................................ 30 3.1.7 Sustainability ................................................................................................................. 31 3.1.8 Ergonomics: Shape and size .......................................................................................... 33 3.2 Development .......................................................................................................................... 35 3.2.1 Cutlery set ...................................................................................................................... 35 3.2.2 Camp-A-Box ................................................................................................................. 44 3.2.3 Form study and development ........................................................................................ 55 3.3 Final products ........................................................................................................................ 57 5 3.3.1 Cutlery set - Finalisation ................................................................................................ 57 3.3.2 Camp-A-Box – Finalisation ........................................................................................... 60 3.3.3 Final renderings ............................................................................................................. 63 4 Discussion ..................................................................................................................................... 65 5 References ..................................................................................................................................... 67 6 Appendix ....................................................................................................................................... 69 6.1 Cutlery tool comparison ........................................................................................................ 69 6 1 Introduction Eating during outdoor activities is often a less prioritized activity and candy and quick energy often trumps cocked food. Especially hikers, who are out for several days, have often resorted to freeze- dried meals to save weight, avoid food going bad and to simplify cooking. There has however been those who choose to carry a bit extra to be able to eat cocked food. This group of people has also been increasing in numbers as outdoor activities have risen in popularity