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 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?
Through user research, the project shifted from residential appliances, where products are abundant, to uncovering unmet needs in commercial kitchens, reframing the problem toward a more impactful design opportunity.
Key Insights from Primary Research
Heat is Highly Concentrated Around Cooking Zones
Despite centralized AC, the stove area remains significantly overheated. Additional heat from ovens, refrigerators, and packaging stations further elevates temperatures.
Poor Ventilation Causes Heat to Spread Quickly
Cloud kitchens are typically small and enclosed with limited airflow, often only an open entrance and a range hood, causing heat to disperse across the entire space.
Workflow is Consistent Across Kitchens, Regardless of Layout
While physical layouts vary, the cooking process and task flow remain almost identical across kitchens, making common design interventions scalable.
Kitchen Islands Function as the Operational Hub
The island acts as the “command center” where orders are dispatched, tasks are assigned, and coordination happens, concentrating activity and heat in this zone.
High-Pressure, High-Frequency Order Cycles
With orders arriving approximately every six minutes, workers spend long durations near heat sources, with minimal breaks or rotation away from hot areas.
Essential Stations Are Heat-Intensive and Closely Clustered
Prep stations, packaging areas, and hot appliances are positioned close to the cooking zone for efficiency, unintentionally amplifying heat exposure for staff.
Area of Intervention
To conclude the research phase, I synthesized all insights into a refined problem statement and a set of key design requirements. These became the foundation for guiding concept development and ensuring the solution directly addressed user needs.
Design Requirements List:
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.
Pain Points
12-hour shifts
Limited growth potential
High stress
Physical fatigue
Funding siblings education
Her teammates
Personal growth
Supporting family
Motivations
Financial stability
Promotions
Raise in wages
Finding her passion
Hopes
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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Improve Thermal Comfort at the Source
Directly cool the high-heat zones around the stove, prep, and packaging stations where workers spend most of their time.
Support Space-Constrained Environments
Be compact, unobtrusive, and suitable for small, crowded kitchens without disrupting workflow or movement.
Enhance Airflow Without Causing Discomfort
Provide effective cooling with controlled airflow that doesn’t blow directly into food or interfere with cooking.
Be Easy to Clean and Maintain
Include accessible components (especially filters) that kitchen staff can clean quickly without tools or downtime.
Operate Quietly and Safely
Minimize noise to reduce stress and support communication, while ensuring safe operation in a busy environment.
Be Cost-Efficient and Scalable
Remain affordable for small cloud kitchens to adopt, with the potential for scaling across multiple kitchen types.
To design an effective cooling solution for cloud kitchen staff, it was important to understand the day-to-day realities, motivations, and constraints of the people working in these high-pressure environments. While research revealed common patterns across kitchens, a persona helped humanize the insights by representing a typical worker’s goals, challenges, and behaviors. This ensured that every design decision stayed rooted in the needs of real users rather than abstract assumptions.