Work Sequence
The work sequence is the order of activities involved in preparing food. This means all the steps from walking in with the groceries, storing the produce, to preparing, cooking, eating, and to eventually cleaning it all away.
Packaging is always kept next to the stove area
Prep Station in every cloud kitchen
Cloud kitchen - FreshMenu and ChaiPoint
Jus’ Trufs - Jakkur
Nandhana Palace cloud kitchen
Kitchen Islands are used as a “central command” - orders given out, new tasks assigned
Appliances like ovens and refrigerators also radiate high amounts of heat.
Cloud kitchens receive an order every six minutes on an average
Layout depends kitchen to kitchen, but the work sequence is extremely similar
The kitchen is cramped, with no ventilation except the open entrance and range hood, so the heat from the cooking area is spread everywhere
Heated zones are near the stove only. Even with centralized AC circulating, the stove area is very warm.
Assembly Line Layout with 3 cooks interchanging tasks based on orders
Kitchen island used only for cutting, and preparing ingredients to be cooked.
No particular layout -
This is a secondary kitchen at this food outlet specifically for making the "chole" in large quantities every day in the morning, and then closed in the afternoon.
Key Insights:
Ceiling fans are primarily used to dry the floor when it has been mopped, and when the kitchen is filled with smoke.
The average amount of power points in kitchens is 3.
A few homes keep the refrigerator outside the house.
Inadequate cooling solutions in kitchen environments lead to discomfort and decreased productivity among cooks, posing health and safety risks and hindering optimal kitchen performance. There is a critical need for innovative cooling solutions tailored to address heat accumulation and promote cook comfort, safety, and efficiency in both commercial and residential kitchens.
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Pain Points
12-hour shifts
Limited growth potential
High stress
Physical fatigue
Motivations
Supporting family
Funding siblings education
Personal growth
Her teammates
Hopes
Raise in wages
Financial stability
Finding her passion
Promotion
Overview of Context
RESEARCH PHASE
Cooling in Kitchens. Why?
The sizzle of spices, the dance of flames – Indian kitchens are a symphony of flavor. But this culinary passion can create a fiery environment. Traditional ventilation often struggles with the constant heat, heavy grease, and airborne particles. Even modern cloud kitchens, with their focus on efficiency, face challenges in maintaining a comfortable cooking space.
This is where innovative solutions are needed to transform the Indian kitchen experience.
The story of cloud kitchens in India is intertwined with the rise of food delivery apps. As smartphones became omnipresent and internet connectivity improved, ordering food online exploded in popularity. This shift in consumer behavior created a gap in the market. Traditional restaurants, burdened by rent and staffing for dine-in service, struggled to keep pace.
Cloud kitchens emerged as a solution, offering a low-cost entry point for aspiring restaurateurs and established brands alike.
Lakshmi, aged 23, is a hardworking waitress at Nandhana Food Palace. Hailing from a lower-middle-class background, Lakshmi’s journey at Nandhana began as a means to support her family financially. Despite the demanding 12-hour shifts, Lakshmi remains resilient and determined, balancing work with her aspirations for a better future.
Work Triangle
The work triangle is the relationship between three of the main appliances used in the kitchen – the refrigerator, sink, and the cooker.
How Might We?
The Area of Intervention
Persona Building
Understanding Designing for Kitchens
Problem Statement
Primary Research
This project was my capstone from undergrad, and was done in collaboration with Havells Ltd. (FMEG Company based in India). The project is under an NDA, and this design was chosen for intellectual property registration. The research behind this was my favorite part of the process, which I will detail here!
Havells Nimbus
Industrial Design
Human-Factor
Problem-Solving
Solo project
Duration : 3 months
Context
Commercial kitchens are high-intensity environments that demand efficiency, safety, and comfort for workers operating in extreme heat and confined spaces. Ventilation plays a critical role in maintaining air quality, regulating temperature, and ensuring a productive workspace. This project, in collaboration with an industry partner, aimed to explore human-centric solutions for kitchen fans that enhance both functionality and user experience.
Problem Statement
Existing kitchen ventilation systems prioritize performance over user comfort, causing heat stress, airflow inefficiencies, and noise issues. Poor ventilation affects staff well-being and productivity in high-demand environments. A more ergonomic, adaptable fan design is needed to balance efficiency and comfort.
How Might We
How might we integrate human-centric design principles to design a commercial kitchen fan that optimizes airflow while improving the comfort and safety of kitchen staff? How might we create a solution that seamlessly adapts to diverse kitchen layouts and operational demands?