Finding interventions to tackle the lack of air flow in cloud kitchens
Havells Nimbus
User Research
Industrial Design
Role
User Researcher, Industrial Designer
Duration
3 months
Project type
Solo Project
Research Methods
Fly-on-the-wall
AEIOU Studies
Ethnographic interviews
Insight clustering
User journey mapping
Persona making
Design Methods
Product sketching
Low fidelity prototyping
High-fidelity prototyping
Laser cutting
3d printing
Compression painting
Design Process Followed
Context Building
I conducted user research with cloud kitchen (small commercial kitchens for food delivery) workers to find pain points, and generated concepts through sketching and mockups to create a solution for improving the air flow of the kitchen. Current HVAC appliances in the kitchens provided no relief for the workers.
The project was done in collaboration with Havells India Ltd. as a part of my undergraduate capstone project.
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?
How Research Changed the Problem Direction
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.
Cooling in Kitchens. Why?
What are cloud kitchens?
Cloud kitchens are delivery-only restaurants that emerged alongside India’s food delivery boom, offering a low-cost, scalable alternative to traditional dine-in models.
Persona Building
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
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.
Work Triangle
The work triangle is the relationship between three of the main appliances used in the kitchen – the refrigerator, sink, and the cooker.
Understanding Designing for Kitchens
Primary Research
Visiting Residential Kitchens
Visiting Commercial Kitchens
To ground the project in real user needs, we conducted primary research with kitchen staff through interviews, surveys, and on-site observations. This process revealed the everyday challenges of working in overheated spaces and highlighted the features cooks value most in a cooling solution.
I began by visiting residential kitchens to understand existing appliance use and spatial dynamics. In each home, I analyzed the work triangle across different layouts to map efficiency and flow. I observed users as they prepared meals, noting movements, gestures, and environmental factors. Alongside this, I gathered input on daily routines and pain points to capture a holistic view of kitchen usage.
Shifting focus to commercial kitchens, I mapped layouts to understand how space, equipment, and staff interactions differed from residential contexts. I used color blocking to visualize heating zones, airflow, and HVAC placement across each kitchen. These maps highlighted areas of concentrated heat and inefficient ventilation. The analysis revealed systemic issues that directly contribute to staff discomfort and fatigue.
