Design & Engineering Kitchen for Elderly report

KITCHEN FOR ELDERLY

Project of spring 2013www.design-engineering.ee

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CONTENTSTeam ... 4Tutors ... 5Introduction ... 6Home user research ... 8

Public space research ... 13Identifiying issue areas in the kitchen ... 10

Existing kitchens for elderly ... 23Existing universal principles of design for aging in place ... 24Consideration for aging in place ... 25 Technical research ... 30Motions of basic kitchen structures ... 32Opportunity space ... 36Personas ... 37

Existing solutions research ... 16Kitchen layout types ... 17

Ideation & trends ... 38Concept I ... 42Concept II ... 46Concept III ... 57

Kitchen garden ... 74Structure & materials ... 76Technical drawings ... 82Cutting board concept I ... 100

Merging 3 concepts into one ... 63

Cutting board concept II ... 110Trolley ... 124

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OURTEAM

Helena Veidenbaum1st year D&E studentBA interior design

Kirill Andretshuk1st year D&E studentBSc mechanicalengineering

Guillaume Speurt1st year D&E studentMSc mechanicalengineering

Anfisa Bogomolova1st year D&E studentBA interior design

Larissa Frosch2nd year D&E studentBA productionmanagement

Kerstin Oppe1st year D&E studentBA interior architecture

Chen Zhang1st year D&E studentBSc industrial design

Ender Özgün1st year D&E studentBSc mechanicalengineering

Triin Kook1st year D&E studentBSc food technology,product development

Afshin Hassani1st year D&E studentmechanical engineering

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Meng Zhouexchange studentBSc Industrial Design

Rebecca Mayexchange studentIndustrial Design

Madeline Callananexchange studentIndustrial Design

Alexis Terreeexchange studentErgonomics, Industrial Design and Mechanical Engineering

Martin PärnEstonian Academy of Arts, head of Design & Engineering

Aivar Habakukkhead designer of Balteco

Henrik HerranenTallinn University of Technology

Juhani Salovaararesearch,development, design

OURTUTORS

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INTRODUCTION

Our user-centered design project from this semester concentrates on the subject of Kitchen for elderly.

We started our research to gather data from real-life experience by getting in contact with old peo-ple in their homes. We were divided into groups and each group had the task to research a different field in this subject matter: users in home and in public space, existing solutions, designs, construc-tions and materials. We gathered data of the market to understand what is currently offered to the users and where is the market opportunity.

After getting confirmation that there are several problems to work on, we were divided into new groups to find different ideas for the concept proposals. We used different design tools and created user journey maps and personas. Our work of generating ideas resulted in 3 different concept prop-ositions that you can examine on the following pages of this report.

As this semester’s project is a cooperation project with the largest kitchen manufacturer in Estonia – company AS Arens Mööbel (http://www.arens.ee/), we presented our concepts to the company’s representatives, from whom we got the feedback to start the analysis of 3 different conceptual propositions in finding the strengths and weaknesses of each concept. After the analysis and con-sultation with our professors, we took the best features from each concept and started to merge them to create one kitchen solution for the elderly.

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In researching users in their home environment, thorough research into the health of elderly people aged 65-80 revealed physical and phycological behaviours such as:

Physical behaviour:• Lack of movement• Slow movement• Slow reaction• Problem of balance• Lack of body control (Parkinsson)• Lack of energy• Joint paint• Lack of strength• Poor, lack movement of the fingers• Poor tactility of fingers• Weak grip• Loss of taste• Memory loss/poor memory• Can´t hear things clearly• Loss of hearing• Lack of vision• Sensitivity to colour• Sensitivity to bright light

After thourough research into the health and lifestyle of the elderly, further reasearch and brain-storming was undertaken and identified several design considerations.

LIGHTING • Visible position of switches, strengths, cost of energy, type of switches WORKTOP• Height and combination of adjustable heights • Texture, material, minimal to no pattern for ease in cleaning, colour• Spaces between sink and fridge, fridge and stove, sink and stove• Accessory or space/material for hot pots and pansBELOW THE WORKTOP• Cupboards with sliding shelves and baskets, pull out systems• Position of handles (vertical/horisontal), shape, measurements• Space for seating during food preparationABOVE THE WORKTOP• Dryer easily reachable• Reachable height between worktop and uppercupboards • Accessible and visible position of handles WASTE BIN• Pull-out system• Appropriate height/position

Psychological behaviour:• Lonely• Fear of injury• Acceptance of aging/abilities• Independance as much as possible• Fear of failing

HOME USER RESEARCH

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FOOD PREPARATION• Knives, spoons (hanging on the wall)• Preparing meal near preparation areaEQUIPMENTS• One way understandable, turning buttons• Position of microwave - space beside to put plate or cup on it, not high, way of opening• Fridge - position of freezer• Oven not colose to the floor, pull out system of door or telescope rails• Dishwasher not close to the floor, not big amountSINK AREA• Sink with drying stainless area• Position of the mixer• Filter water tap• Washing liquid container, washing stuffACCESSORIES• Television• Radio• Telephone• Clock• Seating place• Reading• Stationary• Paper for notesMEDICATION• Placement • Visability• Easy to reach and rememberMATERIALS• Type• Contrast between edges and surface for individuals with poor vision • Colours - worktop not dark• Texture and shape for grip and supportSHAPE AND LAYOUT• Avoid sharp edges where possible• Use of window light as much as possible• Seating and window view• Interaction between preparation and eating area

IDENTIFYINg ISSUE AREASIN THE KITCHEN

THE KITCHEN

• Can forget to turn hood off

SINK AREA

Extra stainless steel surface needed for dishes

Storage for cleaning cloths

Tap handle -‐difficult to grip -‐no clear hot/cold signage

Tea towels need to be easily accessed in this area

Waste bin -‐too low to access -‐difficult to empty -‐pull out system needed

Difficult to grip and pour dish washing liquid boIle

Difficult to liJ and fill keIle

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CUPBOARDS & STORAGE

Hard to liJ heavy items from below

Hard to bend and reach lower cupboards for saucepans

Hard to reach items from upper shelves

Food can be difficult to reach and can fall from upper cupboards

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STOVE AREA

Sensor switches -‐Hard to dis%nguish

between sensors -‐not enough feedback -‐not familiar/too complex

Electric dials -‐difficult to grip and turn -‐hard to see the numbers

Gas dials/switches -‐difficult to co-‐ordinate

push and rotate ac%on

Important to have a tea towel near this area for hot pots

Appropriate material to place hot pots on (next to the stove)

Stove can’t be too high to liJ pots onto

Important to have space on either side for prepara%on/pots

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MICROWAVE & REFRIDGERATOR

Posi%on of microwave is unsuitable-‐ out of reach

-‐Difficult to bend to access low shelves in the fridge

-‐Hard to reach food at the back of the fridge

-‐Strong force is needed to open fridge and freezer

Bench space beside fridge is needed to place items

-‐Tea towel is needed near this area, for when taking hot plates out of microwave

KITCHEN AND DINING SPACE

-‐Space between kitchen bench and table is too far

-‐Hard to carry heavy plates/ items between bench and table

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For the research we divided ourselves into 4 groups including home environment, public space, excit-ing solutions and materials and different technical issues regarding kitchen space and furniture.

To start with we defined the public space users as retirement home inhabitants, where people use the kitchen together with other users. To find out more about public space users we made calls into different homes. Finally we were lucky to visit two of them, Villa Benita and Rannapere Sotsiaal-keskus. Here we would like to thank the staff and inhabitants, for welcoming us and explaining the entire system. We also involved 3 anthropology students into the research phase, who came with us to the visits and helped, to observe and make their own remarks.

First two visits we made to Villa Benita. Benita nursing home provides around-the-clock high-level nursing services, supports safe life arrangement for elderly and physically disabled customers, as it is essential for patients of the nursing hospital. They provide, according to the individual wishes and needs, supported living care as well as day care.The home’s modern and homely cozy premises constitute a harmonious unit with the beautiful and peaceful nature environment. Benita’s staff values a personal approach to every customer. The atti-tude is always caring, competent and highly service minded.

We got really valuable information from these two visits. First, the elderly people in retirement homes generally do not prepare their own food, so not what we initially hoped to see. Nevertheless we had an opportunity to join them in the weekly cooking class and observe the few inhabitants there.

PUbLIC SPACE RESEARCH

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The elderly people with mental problems (e.g. Alzheimer) couldn’t/shouldn’t cook their food in the first place, because they could easily overcook their food or even start a fire. The ones with healthy minds, but with physical problems would want everything to be in ones hand reach, which might rule out the high kitchen cabinets as we have seen in many places these higher selves are not often used. The same could be for the lower selves that are too low to reach and sometimes painful be-cause potential back problems.

Another observation we did was that, elderly might need a handrail or a trolley that is in the kitchen to help them move around or carry food etc. This might be a good accessory because of the poten-tial balance or strength issues. Elderly often need to use a cane or even a wheelchair. One lady in Villa Benita retirement home used a basket to carry food.

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The second retirement home we visited was the Rannapere Hooldekodu in Viimsi.The place was different from Villa Benita. Rannapere can be used as a temporary solution, as well as ongoing maintenance problems. They provide a dignified and secure environment for older people, whose daily survival is significantly worse, with no efforts on self-moving and self-care.

The boarding house offers a client-centered and need-based care, given the possibility to recharge their energy. Elderly people are taken care for with dignity and long-term skilled and experienced nurses, caregivers, cooks and waitresses.

We found the conformation to the already observed facts, that elderly in retirement homes don’t cook anything themselves. In fact in Rannapere there was also no kitchen for that purpose, because most of them have mental illnesses, Parkinson’s disease or Alzheimer’s disease and they can’t cope by themselves.

This gave us valuable insight that the people in retirement homes are not the target group for our project because they cannot cope with themselves and need special care.

The visit clearly showed, that we can not concentrate on people’s health problems, because people with mental illnesses doesn’t cope themselves at all (hence they don’t use kitchen and prepare food never by themselves). The solution should be universal and equally usable here and anywhere else.

To sum up the observational remarks, we found out that the elderly who want to make their own food, essentially want the same things from a kitchen as all the other people, but today’s modern kitchen can’t change with person’s lifestyle. The main issues are the unintuitive workspace, unsuit-able heights of storage and heavy and complex kitchen supplies. Not to be forgotten that kitchen also is more than just the room or area for cooking.

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ExISTINg SOLUTIONSRESEARCHMany typical flat layouts were viewed to develop a greater understanding of how the kitchen influ-enced a layout plan within the home or vice versa. Space constraints and flow dictates what kitchen configuration will be the most space efficient and accessible. After viewing these plans it became apparent that the target persona would most likely be situated in the smallest of apartments, which became a guiding design decision later in the conceptual design process.

Typical 1 bedroom layout.

Single wall kitchen U shape kitchen


Gallery kitchen U- shaped kitchen


Gallery kitchen Gallery kitchen


Gallery kitchen U- shaped kitchen


Gallery kitchen Gallery kitchen


L- shaped kitchen with island Single wall kitchen


Single wall kitchen Single wall kitchen


L- shaped kitchen with island Single wall kitchen


Single wall kitchen Single wall kitchen

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SINGLE-LINE KITCHEN/ONE WALL KITCHEN:

Where space is scarce, a single-line kitchen in which the working triangle is reduced to a straight line, can be the most practical solution. It’s also pleasing to look at.

Pros• Ideal for small and narrow spaces.• Ideally for walls without windows or doors, efficient use of space.

Cons• Working space inefficient if bench line is too long.• Space between the stove and sink restricted as it is the most used space during food prepara-

tion.

SINGLE-LINE WITH ISLAND:

This single-line kitchen includes an island. An island provides plenty of storage as well as extra work surfaces, but it requires at least 120 cm of free space around to work well.

One wall kitchen.

Pros

• Idealforsmallandnarrowspaces.

• Ideallyforwallswithoutwin-dowsordoors,efficientuseofspace.

Cons

• workingspaceinefficientifbenchlineistoolong.

• Spacebetweenthestoveandsinkrestrictedasitisthemostusedspaceduringfoodprepa-ration.

KITCHEN LAYOUT TYPES

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L-SHAPED KITCHEN:

The L-shaped kitchen is ideal when you want to add a small dining table or kitchen island.It’s also a good way to make the most out of a corner, as well as integrating the kitcheninto a dining area.

Pros• Working triangle well established enabling efficient food preparation for more than one person• Multiple work zones can be adapted easily with additional space for dinning options.

Cons• Sink, range hood and refrigerator are separate from the preparation area.• Corner spaces can sometimes be wasted space and hard to reach however.

Gallery kitchen.

Pros

• Efficientuseofspaceforsmallerhomesorapartments.

• Alloweaseinmovingbetweenactivityareas.

Cons

• Cancausetrafficcongestionduringfoodpreparationifcor-ridorisopenatbothends.

• Needsenoughroomforoppo-sitedrawerstobeopenatthesametime.

L- shaped kitchen.

Pros

• Workingtrianglewellestablishedenablingefficientfoodpreparationformorethanoneperson.

• Multipleworkzonescanbeadapt-edeasilywithadditionalspacefordinningoptions.

Cons

• Sink,rangehoodandrefrigeratorareseperatefromthepreparationarea.

• Cornerspacescansometimesbewastedspaceandhardtoreachhowever.

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U-SHAPED KITCHEN:

If you have a large room the U-shaped layout is ideal. It gives you maximum space and plenty of storage options – ensuring that everything is within easy reach. If the room is very large, it’simportant to ensure that the points of the working triangle (see explanation above) are not toofar from one another.

Pros• Refrigerator, range hood and sink can be spaced out for total efficiency and convenience.• Enables an efficient workflow triangle with minimal distances between activities in different

workspaces within the kitchen.

Cons• Corner spaces can sometimes be wasted space and hard to reach however.

U-shaped kitchen.

Pros

• Refrigerator,rangehoodandsinkcanbespacedoutfortotaleffi-ciencyandconvenience.

• Enablesanefficientworkflowtri-anglewithminimaldistancesbe-tweenactivitiesindifferentwork-spaceswithinthekitchen.

Cons


Island bench kitchen.

Pros

• Allowscooktosocializewhilepreparingmeals.

• Independentislandunitcanfaceadiningorlivingareaandcanbemobile.

Cons

• Distancebetweenbenchandmainkitchenlineneedstobeabletoaccountforwheelchairmobility.

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PARALLEL KITCHEN/GALLERY KITCHEN:

You don’t need to have a huge amount of space for this layout. It’s geared for food preparationand provides two great work and storage areas on opposite sides. In fact, it’s favorite of manyprofessional chefs.

Pros• Efficient use of space for smaller homes or apartments.• Allow ease in moving between activity areas.

Cons• Can cause traffic congestion during food preparation if corridor is open at both ends.• Needs enough room for opposite drawers to be open at the same time.

Gallery kitchen.

Pros

• Efficientuseofspaceforsmallerhomesorapartments.

• Alloweaseinmovingbetweenactivityareas.

Cons

• Cancausetrafficcongestionduringfoodpreparationifcor-ridorisopenatbothends.

• Needsenoughroomforoppo-sitedrawerstobeopenatthesametime.

L- shaped kitchen.

Pros

• Workingtrianglewellestablishedenablingefficientfoodpreparationformorethanoneperson.

• Multipleworkzonescanbeadapt-edeasilywithadditionalspacefordinningoptions.

Cons

• Sink,rangehoodandrefrigeratorareseperatefromthepreparationarea.


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ISLAND BENCH KITCHEN:

Pros• Allows cook to socialize while preparing meals.• Independent island unit can face a dining or living area and can be mobile.

Cons• Distance between bench and main kitchen line needs to be able to account for wheelchair

mobility.

U-shaped kitchen.

Pros

• Refrigerator,rangehoodandsinkcanbespacedoutfortotaleffi-ciencyandconvenience.

• Enablesanefficientworkflowtri-anglewithminimaldistancesbe-tweenactivitiesindifferentwork-spaceswithinthekitchen.

Cons


Island bench kitchen.

Pros

• Allowscooktosocializewhilepreparingmeals.

• Independentislandunitcanfaceadiningorlivingareaandcanbemobile.

Cons


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PENINSULA KITCHEN:

Pros• The layout offers similar versatile options to the island bench but offers more clearance

in the kitchen.• Can consist of freestanding units, which allow for flexible layouts

Cons• Distance between bench and main kitchen line needs to be able to account for wheelchair

mobility.• Corner spaces can sometimes be wasted space and hard to reach however.

Peninsula kitchen.

Pros

• Thelayoutofferssimilarversa-tileoptionstotheislandbenchbutoffersmoreclearanceinthekitchen.

• Canconsistoffreestandingunitswhichallowforflexibilelayouts

Cons



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Many existing concepts were evaluated, however many of these concepts were yet to be devel-oped into an actual marketed product. Key areas where significant modifications existed or usability problems could be identified were factored into the next conceptual design process and critically evaluated to improve.

ExISTINg KITCHENS FORELDERLY

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Respecting the needs and requirements of older adults to maintain autonomy and independence with equal desires for safety and security. Aging in place is more than being in an environment of choice as one gets older, it means home; a place for emotional and functional needs to be met. A founda-tion where family histories are created and rich memories have been woven from shared experienc-es.

“Place attachment” is the preference for home caused by a bond developed through experiences over time. The deeper meaning of home is built from:

• Home as a social center for family and friends to gather• Home as a source of pride in ownership, social status, joy, and feelings of “rootedness”• Home as a source of independence and stability in the midst of loss and change related to aging

Incorporating Aging-in-place and universal design principles into new construction (which can save money and insure house is safe and comfortable for years to come). Universal design is the creation of environments and products, which are meant to be usable by all people to that greatest extent possible, without the need for adaptation or specialization. The intent is to enhance the quality of life for all of us, regardless of age or ability. The elegance of Universal Design is that it’s invisible and non-stigmatizing. The design is so intuitive the experience is often effortless. It is about access and inclusion as well as an added margin of safety, which is why universal and aging-in-place design is so closely matched. The stigma is no longer ‘hospital-like’ as grab bars and bath seats are now taking on a new look.

Universal design not only helps family members with limited mobility, hearing or vision but also any family member not only limited to those with physical disabilities.

ExISTINg UNIvERSALPRINCIPLES OF DESIgN FOR AgINg IN PLACE

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Consideration for aging in place could involve more extensive modifications, such as:

• Grading entry points to create zero-step entrances.• Stacking closets for future elevators• Universal design kitchens • Adjustable kitchen cabinets and adjustable heights for the kitchen sink (motorized versions exist that rise and lower at the touch of a button)• Movable kitchen cabinets• Cook top set into a counter with open knee space• Non-slip tiles or wood flooring• Open knee space under sinks.• Various height or adjustable height kitchen counters• Few wall cabinets• Appliances placed at comfortable heights ( It is interesting to note that while the original reasoning behind a raised dishwasher or right-height oven was for use by a person in a wheel chair, today it is more often a benefit to a standing person who would choose not to bend.)• Doors that go away, fold to the side, swing up, recess areas.• Contrasting trim color on countertops for sight-impaired users• Elevated refrigerator• Front loading dishwasher• Open space under the kitchen and bathroom sinks as well as slide-out boards to accommo date a seated person• Pull out chopping boards to accommodate a seated person• Antibacterial materials and finishes• Cleaner lines• Appliances that report trouble back to the manufacturer• Self-regulating ventilation • Self-regulating lighting• as grading entry points to create zero-step entrances.• Stacking closets for future elevators• Universal design kitchens • Replacing knobs with levers on doors and faucets.• Additional handrails/grab bars.• Modifying existing housing/ Do it yourself• Materials and kits that can be purchased at national home improvement stores which carry items from mobility to bath and safety products.

CONSIDERATION FORAgINg IN PLACE

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ACTIVITIES - FOOD PREPARATION:

‘Pour thing’ – A design product designed with all ages in mind from the very young that lack co-ordi-nation and strength, people experiencing hand or finger injury, people suffering from arthritis to the elderly. People often buy items in larger amounts but for people of these situations the sheer size and weight of large containers presents a problem. With the use of only two fingers this pouring aid is easily manipulated.

Rubbermaid Vertical Lid and Pan Organizer is universal design at its smartest; perfect for storing lids, frying pans, cutting boards e.t.c and designed to eliminate clutter and save space by utilizing the vertical space in cabinets. With a contoured draw feature to facilitate ease of use and hold pans upright for ease of access. Powder-coated finish for durability.

EATING:

The Good Grips spoon has a special twist in the shaft that allows the teaspoon to be bent to any angle. This feature is helpful for people with limited hand to mouth reach. The large soft rubber, latex free handle is easier and more comfortable for people with poor hand strength and limited grip strength to hold. Super grip bendable utensils- the cutlery feature twists in a metal shaft that pro-vides easy bending to any angle to accommodate a reduced range of motion. They can be bent to the right or left to the position providing the greatest comfort.

Features:• Oversized soft rubber handles to cushion weak and painful hands. • Bendable metal shaft for custom angle teaspoon.• Dishwasher safe• Great for people with weak grasp.

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Freedom Dinnerware Snack Bowl with Suction Pad Base non-skid bowls were designed for people with hand tremors, paralysis, Parkinson’s disease, arthritis, uncontrolled movement and disabilities that restrict hand movement necessary for eating independently. Extended rims, built in dividers, special scoop angles and the no slip patented suction pad base provide the solution to the problem.

Features:• Perfect for flat tabletops, wheelchair trays and over-bed tables.• Sticks solidly to any smooth table or work surface• The pad can be simply washed and dried by hand.• The bowls can be microwaved

The Drinking Straw Holder clips to the lip of glasses and cups. The straw angle can be adjusted by using the different holes. Accepts all straw sizes. Package consists of the Stainless steel spring clamp and holder.

Features:• Clips to the lip of glasses and cups.• Eliminates the need to hold the straw. • Stainless steel.• Will hold small or large diameter straws.

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Dignity Ware – Utensils and crockery aimed at facilitating and maintaining the independence of eat-ing. The shape, sizes and weight of each product has been designed for ease of use e.g. two handles on a mug, edges on a plate to hold on to and bright colors for people with sight hardships. Return human dignity.

Dignity Mug is a specially designed ceramic mug that provides additional stability for shaky hands from hand tremors. The secure grip is good for those with limited hand strength, flexibility or motor skill problems. The two extra-large handles are intended for those who no longer have the strength or dexterity to hold a mug with one hand.

Features:• Unique two handled mug. • Allows multiple grip positions. • Microwave and dishwasher safe.

Plate Guard helps prevent food from being pushed off the edge of your plate. The guard is secured to your plate with three spring action clips and is easily removed for cleaning.

Features:• Solid stainless steel food bumper for durability and sanitation.• Three spring action clips hold it on the plate.• Helps prevent food from being pushed off the edge of the plate

The utensil holder is ideal for anyone with limited or decreased grip strength. Makes eating, writing and other activities easier. Utensil Holder is designed to slip on and off comfortably and adjusts to fit. Can be used with utensils, toothbrushes, razors and thin combs.

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WASHING:

Touchless hands-free infrared automatic Faucet adapter – to render any existing bathroom sink or faucet completely hands free and automatic. Attaches to the existing faucet to instantly become sensor activated with adjustable temperature and pressure. Enables that ability to turn it off and on with a simple touch even if hands are full or messy, pull down wand also allows flexibility for cleaning.

STORAGE:

Pull-down shelving system – Another universal design product, which enables items to become be fully accessible to individuals in wheelchairs and/or with mobility challenges reaching. Gas assisted lifting/lowering mechanisms provide stability and ease of use.

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TECHNICAL RESEARCH

As an initial step, we were assigned to make a general research about the technical ideals, struc-tures and materials about the existing kitchens on use/ in the market.

Furthermore we decided to start with the materials that were used back in the days and also are be-ing used nowadays with modern technology approaches and opportunities. Firstly, we have tried to give value to the materials from different perspectives such as being traditional or innovative, cheap or expensive, durable or non-durable and according to the matter of being sustainable or not.

Sorting out the mechanical, thermal, chemical properties and making market and use friendliness re-search took the following phase. As a sum up of all those researches, we focused on specific group of materials which has been decided finally on progress with the cooperation of experienced kitchen designers.

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Independently from their appearance, materials can be sorted out according to:

Mechanical properties: • Material should be strong enough (especially fixation)• Upper element may use light materialsChemical properties: • Prefer non-oxide material (for steel)• Wooden must be prevented from humidityThermal properties:• Avoid metallic material near heating/cooling areas• Wooden must be prevented from humidityOther properties:• Durable• Aesthetic and warm touch feeling• Don’t forget magnetic properties

We continued to list the physical elements (focusing mostly on storage elements) which form the whole kitchen, such as:

• Cupboard• Shelf• Drawer• Fridge• Oven• Fridge, etc.

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MOTIONS OF bASIC KITCHEN STRUCTURES

At this reserach phase, we tried to understand how the existing parts move or placed and how can be conceptual ideas coped in an either futuristic or realistic motion principles.

ROTATIONAL:

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SLIDING, SWEEPING MOTION:

PLANAR MOTION:

Also examined the “outside of the box” ideas and structures about kitchens to have an inspiration for innovative touches about the technology and user friendly approach.

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KITCHEN IN A BOX (KITCHEN IN DISGUISE):

SPACE SAVING KITCHEN (KITCHEN IN DISGUISE):

TIME SAVING KITCHEN (X-RAY KITCHEN):

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Currently, there is massive amount of different kitchen furniture available. To find an opportuni-ty space in the market, we managed to do an extensive research, for the time period we had. We found out that the variables available are generally more traditional and not fulfilling the needs of active elderly people. There is a change of eating habits, increase of self and health awareness and this progress is limited by today’s static kitchen. To live healthier and active life, the kitchen should adapt to a person’s needs. And with this reason we found an opportunity space for more dynamic kitchen.

OPPORTUNITY SPACE

Population

65 + (2012)

65 + (2020)

0-‐65

Elderly people in developed countrieson average 17% and growing yearly

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3 personas were created in order to create context and scenarios of elderly people of different ages. Their physical health and living environments created were based on factual information and the outcome of the previous research. Using these personas allowed us into further exploration of how the kitchen could be used to identify problem areas. The persona ‘Wolfgang’ most appealed to the group, as he was seen to be the most likely target for our project - an individual looking to invest in a well designed kitchen for his aging in place.

PERSONAS

Betty75 years old Recently widowed, now lives alone(moved from house to �at in a smaller town). Adapting to be aloneHas siblings children, who visit whennecessaryFew friends, who visit each other - knitting, reading books, preparing lunch for friendsCurrently 15 years old kitchen furniture - wants changes in kitchen - easy livingPhysical:-Arthritis-Poor visionPsychological:-Needs social interaction-Fear of injury-Active social life

Wolfgang60 years oldSingle, lives alone (new �at in a bigger city)Didn’t own his apartement due to constant travelling, now has settled downHas 3 children aged 30+ (meet 2 times per year)Works 3 days a week as a professorAbout to choose a new kitchen for hisnew �atVegetarian for 1 yearActive in sports: nordic walking, cycling

Physical:-Joint pain - sti�ness-Previous diagnose: high cholestorolPsychological:-Needs social interaction and do sports

Albert and Elizabeth80 year old coupleLive together in private house (countryside)Childred and grandchildren - big family - visiting weekendsRenovated kitchen one year ago with the help of the children.Kitchen used by kids, growups, elderly - cooking together during weekends. During week the use of kitchen is less active.Kitchen is more used for sitting, reading, listening radio - heart of the house.Deepening sicknesses.

Physical:Albert-Joint pain in the back and knees

Elizabeth-Poor strength in the arms

Elizabeth-Poor strength in the arms

PERSONA 1 PERSONA 2 PERSONA 3

In their design activities, designers must ensure that they stay on track with their objectives. It is admitted that personas should stay in the designer’s mind to keep the target user included in the ideation process. It might also appear important to demarcate the ideation path by defining the mainstream ideas and trends to get inspired of. At the end of our design research phase the team brainstormed to define the inspirations for the future kitchen for elderly.

IDEATION & TRENDS

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CONCEPT ITeam: Kerstin Oppe, Rebecca May, Madeline Callanan, Alexis Terree

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We grouped up with Alexis, Rebecca and Madeline to create a kitchen that we thought should be ab-solutely modular and recomposable. This so that it could expand and contract according to the fami-ly’s size and aging. This way this kitchen actually becomes usable for every size of family and can be purchased during younger age. The activities in the kitchen are more frequent within the ``golden years´´ so from there, the big kitchen will start getting smaller. This is where the modularity comes in handy. You can make your kitchen more compact and change the heights of your workspace. The compact kitchen is universal and can also be used for in studio apartments and dormitories, it will grow abnd contract with the user’s needs.

The modules can be made up from a minimal of 2 pieces, and can go up to 6. They can collectively be easily used for a worktop but also a dinner table, when the shelves are intruded.

Another aspect for the kitchen was for all the equipment to be completely integrated. We anted it to fully accomandate everything neccesarry for a kitchen, but all at the heights, to which an elderly person would not have to stretch up or bend down. The modules had to contain a fridge, oven and stove for it to be a unified concept. Because of this, we researched the new comfortable systems of Fischer&Pykel, that fit perfectly in our modules, were a convenient height for the elderly people.

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We were equally as interested in the possibilities of a kitchen garden as traditional way of producing and consuming fresh herbs that are healthy and always available without going to the store. Besides comfortability mini-gardens are also a growing trend with the maturing and increasing sustainable lifestyle community. This shows a growing market for health-wise kitchen users. From this, we also considered a recycling system within the kitchen and rethought the way to use apertures for dif-ferent types of waste. A colour code was developed to a rough point, how to sort trash in different bags and according to the frequency of recycling and emptying the bags, the arrangements in the drawers were made.

One importand point for as was the accessbility for wheelchairs and support trolleys. This deter-mined the shape of the kitchen and the open space under the counters to leave room for the trol-leys and wheels. Considering the limited possibilities of the aged population, we reconsidered all the heights, new depths and lengths for more comfortable and effortless working spaces. To gain more workspace, the shelves were integrated into the surface, so they could be extruded when needed, and intruded, when the worktops are collectively used for a dinner table.

45

CONCEPT IITeam: Anfisa Bogomolova, Larissa Frosch, Meng Zhou, Ender Özgün, Guillaume SpeurtN0PYG - “No Pain Yes Gain: An Innovative kitchen designed for elderly “

46

47

BACKGROUND & OUR PERSONA:

Wolfgang

Facts:Nice German man, 67 years old Living alone in small flatHas one wall kitchen with tableWorking 3 days a week as teacherHas 2 children and 2 grand children

Comportment:Active personGood self-organizationLike to host peopleWakes up at 7amListen radio/TV while eatingForgets to take medicine

What Wolfgang likes:Receiving guests (family, friends)Tea, preparing many kinds of teaFeeling independentPreparing meal with children

What Wolfgang doesn’t like:Too many things in kitchenCooking, food preparationTaking pillsFeel old

PROCESS:

Thinking of the project we wanted:

• Accessibility everything under the hand • Comfort easy-to-see elements• Simplicity, no complex construction• Durability, strong and last longer• Give autonomy - trolley• Design conservative yet modern look• Evolutive basic form fit with everything• Imagined for one & fit everyone

The concept should have:• Efficient space organization • Interaction between preparation and eating areas • Safety, minimal effort, easy to clean • Storage without bending down and up • Defined area for tools, clear organization• Options to change working and eating area bigger • Options for easy and minimum effort needed for dish washing

48

STRUCTURE AND DETAILS:

As a concept for kitchen layers which can be reachable in an easier way, in the outcome we have 2 main areas to cover and define:• Vertical as a depth• Horizontal as a length

And the whole structure is visually divided into 3 main activities parts: • Washing• Cooking• Coffee zone

Vertical consist of shelf system, which is located in the back side of worktop and fulfill the function as a shelf. There is everything needed during preparing is located.Generally talking; vertical part intended to replace upper and lower storage parts. Because of that reason on vertical part, most of all accessories in the kitchen located on it. According to the whole structure, it is divided into : • Dishes + drying shelf’s• Cooking accessories • Coffee facilities.

It has: Movable containers, which are inserted inside on the holes of carcass and can be easily replaces or put out for cleaning. By this function we add values for shelf and go abroad the box, bringing addi-tional storage space for vertical part. Back part, which consist of described containers are visually divided according to the concept: on the washing area, cooking area and coffee area. Which means that it is planned to put the dish washer on the left side and washing fluids, drying tableware’s. On the cooking area inside containers planned to put cooking fluids (oil, vinegar) spices, salt, sugar and also cooking ware. And coffee area intended for coffee or tea packs.

Also on the vertical inner part there is sliding boxes for corns or other supplies, which are for easy access can slide out for pouring missing ingredients.Also on this area located conceptual hood, which are 300mm length. All the mechanisms placed in-side the horizontal part and on the vertical – is extraction part.

Horizontal:Horizontal department designed to be a main working area on the top and below heavy cookware storage.

To be more precise about horizontal top. Sink system consist of:• Sink itself• Sliding container for washing products inside the sink• Removable basket for accessories behind sink• Chopping area on the sliding door, which cover bio-wastes garbage• Dryer for plates

Work place for preparing food (chopping, melting, grinding, pouring etc.) are 650mm length and next to it for easy transition processes products located electric stove for 2 burners.After the cooking area is the smallest part of 350mm for additional electrical appliances.

49

Horizontal below:Under the worktop on the left side under the sink is a place, which used as usual for washing fluids, cleaning accessories.Next to it is an ecological garbage zone. Garbage department include bio-wastes container, which is fixed on the top. But exactly below there are general, paper and bottles basket.In the middle, where you’re expecting to cook under countertop - sliding niche with towel, foil and paper cutters and below that there is a trolley. So after you prepared your dish – without move-ments you just bring out trolley, put dish on it and go to other place for eating.On the right located main storage zone: upper for forks, spoons and knifes and under it heavy cook-ware drawer.

EQUIPMENTS:Assumed technical appliances are: conceptual hood , 2burners electrical stove, and plug-ins for addi-tional electrical equipments: as toaster, teapot, blender, mixer and so on.

LIGHTING:20mm LED strip are located on the whole perimeter of upper shelf’s and on the top and inside the storage drawers.

SHAPE AND LAYOUT:

50

CONCEPTUAL:• Countertop as a sink, dish drainer, insight shelf’s = One composite material (stone)• Refuse of using bottom and upper part of kitchen. Max use of hand reach area. • Using depth instead of length. But depth is mostly consist of modular parts and can change

it’s places

NOWADAYS:• Laminated worktop / price + inside integrated sink + shelf’s as a frame (if it’s laminated worktop,

sink should be at least 150mm from the edge)• Shelving system: material 16mm melanine, 6mm of plastic• Fixing: standard holders

BENEFITS:• Hand reachable• In the minimum space located 3 basically main areas: washing area, cooking area, coffee side• Everything located in the most comfortable way• You can cook without any step. Everything thought over so that you don’t need to move, to

bend or go somewhere for something.

THE CONCLUSION:• In a minimum space are three specific areas: Washing, cooking, coffee side• Everything located in the most comfortable way: Refuse of using bottom and upper part of

kitchen and optimal use of hand reach area• Using depth instead of length: A front shelf is the center of the kitchen element• A trolley allows to bring the food anywhere

51

52

53

54

55

56

CONCEPT IIITeam: Triin Kook, Helena Veidenbaum, Chen Zhang, Kirill Andreitsuk, Afshin Hassani

57

After the research phase, in the group of 5, we started to think about different ideas what could be done in order to create a concept for the elderly. We brainstormed and sketched lots of ideas; for example idea to create this kind of a stove-oven with removable upper plate of the stove so the users could see inside of the oven from the top (and they don’t have to bend and look down inside the oven from the side).

The second idea was to create flat surface cooking area, where the “wok-pan-alike” cooking area would be merged inside the worktop and heated equally from each side of the pan. The “wok-pan-alike” containers could be taken out from the worktop and put with the stand to the table. It could be possible to make these areas with different sizes for cooking or heating several dishes at the same time. It would also keep the food warm for longer and if it could be combined with refrigerating capabilities and self cleaning ability, then you didn’t have to move the food away from the area at all. Just cook it, eat it, freeze it and when the container is empty, it cleanses itself.

The third idea we had was about the movable part of the dining table. With this, you could make the dining table bigger for more guests and also move food you have made in the kitchen area on top of it to the eating area. The handlebar would have 2 options: if you press the handlebar down, then the wheels are free to move and if you release the handlebar, it locks the wheels from moving. This could be also considered to be helpful accessory for the elderly when moving around their house and looking for a help to keep their balance and help them while walking around the house/appartement.

The fourth idea was about garbage throw-away system with a trash bag fixture that locks the trash bag between the fixture and doesn’t let it get loose. You could throw away garbage straight away from the worktop by lifting the cover of the trash container.

And last but not least, we had an idea about creating the expandable table with drawers and/or even seats inside which open up with easy user action that everyone can manage to do (young and elder-ly).

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59

For our concept, we created personas of Albert and Elizabeth, who are a couple and both are 75 years old, living in a private countryside house in Otepää. They live in their main house and they have guesthouses for relatives to stay over. Their children and grandchildren are visiting them on the weekends and then they are cooking together their meals. During the week the use of the kitchen is less active, then it is more used for sitting, reading and listening the radio by the elderly, so it is definitely the heart of the house. They renovated the kitchen 1 year ago with the help of the children. The kitchen is used by 3 generations – kids, grownups and elderly. Albert and Elizabeth have both joint pain in the back and knees and poor strength in the arms, so we created our concept according to their deepening health condition which lots of elderly people have.

Based on our personas, we created kitchen concept with a layout that has corners to lean to and moving chopping board that helps the elderly with less hand strength to move the prepared food easily to the stove. The wooden chopping board has the sieve holes for washing fresh ingredi-ents. We came up with the idea of magnetic and heated wall (2 in 1 solution) for drying washed forks, knives and etc and keeping them in hands reach at all times. We also came up with the idea of the corner cabinet that is rising and revealing it’s inside, so the corner could be usefully used by stor-ing dry ingredients that can be reached when the inside is rising to the top of the workbench. We thought of the freezer and the fridge with different temperatures in different fridge sections to store food with different temperature necessities.

This concept proposal makes preparing food more enjoyable for everyone. Kitchen corners and extended worktop offers the users to fit well into the kitchen area, so more than one person can be the “cook” in the kitchen simultaneously. The co-operation between 2 persons preparing a meal in the kitchen is more fluent and people can bypass each other more easily when compared with the regular straight-lined kitchen frontline. Cutting board aid system gives the user an easier handling of the cutting board, so they don’t need to lift the heavy cutting board with all of the prepared ingre-dients on top of it themselves to the pot or pan, but the cutting board moves to the stove with an easy hand movement itself.

Concept layout

60

61

4300

1000100

600 600 600 600 600

900

250

200

800

600

100 100

200 200400

400

500

600

1500

The keywords for this concept proposal were the following:

• Extended worktop – more room for keeping and storing things on the worktop.• Co-operation – easy bypass, communication and not colliding with each other, when 2 persons

are preparing meal in the kitchen.• Easier to make a meal – comfort – leaning on the corner and resting one’s feet/knee/hip while

standing near the kitchen counter for longer periods of time.• Cutting board aid system with wooden chopping board moving easily to the stove and pot/pat

with food on it’s top.• Easy cleaning of the floor – cabinets hanging on the wall.• Easy reachability – sink, cutting board, garbage and the stove are close to each other.

62

63

After all 3 concepts had been analysed, we started merge all of those 3 concepts into one. For that, everyone came in the same team to enrich the future end-product with their individual views to the project. It was the starting point of compromises and legitimate choices.

To facilitate this process, the students have been mixed and separated in smaller teams which had to manage specific aspects of the kitchen:

• General structure and lengths• The sink and cutting board area• Trolley• Herbs garden• We had to keep the spirit of each concept while proposing an seamles cooking experience for

our new kitchen.• Corners have been kept to emphasize the team cooking experience and the extra support by

leaning on it• Modularity has been reduced to the oven and fridge parts to fit in different apartment layouts• The shelving system and the trolley have been kept by reducing the depth as much as possible

Our task was to merge 3 concepts into one, offer solutions for cutting board sliding system and work out final concept of the trolley.

On the following pages you can examine concept development process that included analysing, sketching, prototyping and 3D modelling.

MERgINg 3 CONCEPTS INTO 1

64

65

66

Prototyping of the trolley

67

3D modeling of architectural proportions

Close up of the sink & tap area

68

3D model of the final concept proposal

Cutting board moving to the stove

69

Doors opened, lighting inside the shelves and bottom drawers

Additional possibility for open shelves

70

Appliances and kitchen garden

Worktop overview

Motions of basic kitchen structures

Plugs rising from inside the worktop

71

Sink & tap area, bio waste system that is hidden under the cutting board (in low position)

Spices container inside the upper shelf door, lighting inside that respons to the opening of the door

72

Prototyping of the kitchen

73

74

830 mm

180 mm

1 mm peforated holes line the interior in three rows on both sides to allow slow release of water to seap into soil.

20 mm diamter reservoir hole.

Side view

Exterior timber frame box.

140

mm

100% recycled polypropylene.

40 mm10 mm

Moulded planterinterior.

KITCHEN gARDEN

75

150mm

850 mm

200mm

10mm

side view

Garden box, slides forward on underneith rails by 250mm (same width of kitchen shelves)

* A stopper will be used to ensure it only extends 250mm

Materials:

250mm

250mm

300mm

Same material used in kitchen cabinetry

Kitchen garden box structure

250mm

Fittings:underside rails

76

STRUCTURE:

Structure deviation by main working areas:Pinciple: Composition of levels, synergy.Down level as storage under the worktop and worktop area: • Sink and chopping board area as a preparation area in the center.• Following right hand role - direction of chopping board motion - to the right, forward the stove on the right hand of the sink area.• Additional working area and space for small electrical kitchen appliances - on the left hand of the sink area.Deviation of upper level storage above worktop as a shelf system on the worktop, follows se-quence and logic of down level of module:• In the center, behind the sink and chopping board area: dryer and storage of dishes• Right side: Extractor for stove and depend on extractor principle and measurements, optional space for keeping spices• Left side additional storage of kitchen small accessories, small appliances and electrical con nection. Deviation of bottom level of module, close to floor, with an angular design as a space for users feet.• Optional dividing by two symmetrical drawers.

Structure deviation by minimum modules:Principle: Following worked out ergonomical needs of elderlies and integrational options of systems and equipments.• Basic module consists: Sink and chopping board area, stove, area for small kitchen appliances and additional worktop.• Module for integrated oven, positioned to the height of worktop.• Module of kitchen garden.

Structure main proportions and measurementsPrinciples of basic module:Length:• Non-changeable: sink and chopping board, cupboard area, minimum length of cupboard under stove: 600/450 and 600 mm.Height:• Usage of standard ergonomic kitchen worktop height :850-910 mm.• Height of upper level – shelf following ergonomical comfort of reaching and cleaning, optimal space for storage, optimal ergonomical height of lighting: 600 mm.• Height of down cupboard area devisions worked out by analyses of prototype (from floor up to the worktop): 450/420mm.

STRUCTURE & MATERIALS

77

Depth:• Depth of sink and chopping board area as optimal minimum, following measurements of worked out sink and chooping board area: up to 400mm.• Worktop depth of right and left side of sink and chopping board area follow the integrated measurements of stove and length of drawer system: up to 600mm.• Depth of upper level shelf as an optional to reach and clean, integration of moving up door mechanisms (decided as a result of analyses of prepared prototype - 200mm as a pure inside depth).• Depth of the bottom of corner drawers which are close to the floor was changed during the process, following results of protoyping and production possibilities it has to be controlled and checked at the end: 450mm.

Principles of oven tall cupboard:Length:• Standard length for integrated oven cupboard: 600mm.Height:• Equal height to total height of basic module and kitchen garden module.• Oven is positioned on the height of worktop: 850-910m.Depth : • Following the depth of basic module which fits integrated requirements of oven.

Principles of kitchen garden module:Length: Follows the length of inside boxes.Height: Equal height to the height of basic module. Depth: Equal depth to depth of basic module.

Structure principle of modularity:Basic and oven models can stay separately. Kitchen garden module can be attached to the basic module. Possible needed modularity by different kitchen layouts can be achieved by additional units of cupboards with same profile measurements.Length of basic module can be changed as longer or shorter only by changing length of boarderline down cupboard and upper shelf. Altough it can not be less then it is allowed by stove and extractor integration measurements, and by changing possible length of corner cupboards straight after sink and garbage cupboards, but only by following production options and possibilities.

Structure assembly principle:• Bottom structure (under worktop) stays on the floor with additional fixing to the wall, if it is needed.• Upper level shelf is supported by the worktop, fixed to the worktop and wall.• Modules should be possible to be balanced by the floor. • Cupboards are manufactured as separated units, installation at the kitchen.

Principles of systems and appliances should be integrated: • Sink, chopping board and garbage system - conceptual, as a new models• Drawer system 100 % pull out, soft close• Extractor as existing in the market for integration into the worktop• Area for stove allows to integrate 2 -4 positioned stove, as gas, as electrical• It is possible to integrate oven of two heights: 600 and 450mm • Kitchen garden boxes - conceptual, as a new model

78

MATERIALS:

Frame: 16mm melamine and veneered chipboard as a standard material used in kitchen furniture production.

Worktop: • Concept as a composite stone with molded sink, drainer for dishes Benefits: • Water and heat resistance - safe comfortDisadvantages:• Price level• Purchasing time• Technological time

79

Existing Solutions:• Existing options of high-pressure laminate and stone

Benefits: • Price level• Purchasing and production time• Less installation complex

Disadvantages:• Not water and heat resistance• Week part of edge area- could be damaged and less water resistance then worktop in total

Doors:Structure of modules allowed to use almost all standard door materials, used in the kitchen furniture. Nevertheless with the focus to elderlies’ needs, it should be resistant to water and damage as much as possible.

Vertical Lift-Up Flap Fitting Door for shelves

Material

Lift-Up Mechanism

Technical Drawings

80

Material of Door - MDF

Lift- up Mechanism

- Vertical lift-up flap fitting

- Adjustable length for different cabinet width - With 2 gas pressure spring - Steel, white plastic coated or aluminium finish - Weight for inside cabinet width of 450/870- Max 5kg

81

1

?

4

?

ISO 2768 1:10ISO drawing method "E"

Material Tolerance Scale Weight

Drawn: SupervisorDate

Ender Özgün Title

Tallinn University of Technology Department of Mechanical Enginnering

Sheet Drawing Number

MDF

Bottom Assembly

KFETP 00.01.01

K. Andreitshuk

1/1

Part No Part Name Material Quantity Drawing No

1 Bottom Back Surface MDF 1 KFETP.00.00.02

2 Bottom Surface A MDF 4 KFETP.00.00.013 Bottom Surface B MDF 6 KFETP.00.00.014 Worktop Korean Stone 1 KFETP.00.00.02

1

?

4

?

ISO 2768 1:10ISO drawing method "E"



Ender Özgün Title



MDF

Bottom Assembly

KFETP 00.01.01

K. Andreitshuk

1/1

Part No Part Name Material Quantity Drawing No

1 Bottom Back Surface MDF 1 KFETP.00.00.02

2 Bottom Surface A MDF 4 KFETP.00.00.013 Bottom Surface B MDF 6 KFETP.00.00.014 Worktop Korean Stone 1 KFETP.00.00.02

766

305

1616

600

11841816

2582

7501216

18161982

2582

600

A

1

2

3

5

836

5

900

236

540

25

210

30

210

600

184

D

6

8

DETAIL ASCALE 1:50

8

R1

28

20

21

42 42

42

9

ISO drawing method "E"


Drawn: Checked ByDate

Ender Özgün Title



General Layout

KFETP.00.01.00

K. Andreitshuk

?

1/2

ISO 2768

DETAIL DSCALE 1:50

1:10

Part No Part Name Material Quantity Dwg No

1 SHelf Side Surface MDF 8 KFETP.00.00.012 Top Cover B MDF 1 KFETP.00.00.023 Shelf Bottom Surface MDF 1 KFETP.00.00.014 Drawer A MDF/STEEL 2 KFETP.00.00.035 Bottom Assembly KFETP.00.01.01 6 Up Back Cover MDF 1 KFETP.00.00.027 Shelf Support Plastic/Steel 16 KFETP.00.00.048 Assembly Pin MDF or Steel KFETP.00.00.05

766

305

1616

600

11841816

2582

7501216

18161982

2582

600

A

1

2

3

5

836

5

900

236

540

25

210

30

210

600

184

D

6

8

DETAIL ASCALE 1:50

8

R1

28

20

21

42 42

42

9



Drawn: Checked ByDate

Ender Özgün Title



General Layout

KFETP.00.01.00

K. Andreitshuk

?

1/2

ISO 2768

DETAIL DSCALE 1:50

1:10

Part No Part Name Material Quantity Dwg No

1 SHelf Side Surface MDF 8 KFETP.00.00.012 Top Cover B MDF 1 KFETP.00.00.023 Shelf Bottom Surface MDF 1 KFETP.00.00.014 Drawer A MDF/STEEL 2 KFETP.00.00.035 Bottom Assembly KFETP.00.01.01 6 Up Back Cover MDF 1 KFETP.00.00.027 Shelf Support Plastic/Steel 16 KFETP.00.00.048 Assembly Pin MDF or Steel KFETP.00.00.05

540

870

820

420

61

2

220

600

2 x 6 8

184

25

t:16 mm

3

400

870

620

420

1

220

734

t:16 mm

4




K. AndreitshukTitle



Technical NOTES

All the Surfaces will be joined with Joint Piins or DIN 7983 Flat Head Screws.•Surfaces are going to be drilled from suitable places for housing the pins.•Surface panels can be cut into final shape before/during the installation.•Other Shelf Bottom Surfaces Dimensions :600*234*16•

386*234*16 734*234*16

Surface Panels

KFETP.00.00.01

Ender ÖzgünISO 2768 1:5

1/1

MDF

PART NO PART NAME MATERIAL QUANTITY1 BOTTOM SURFACE B MDF 82 BOTTOM SURFACE A MDF 63 SHELF SIDE SURFACE MDF 84 SHELF BOTTOM SURFACE MDF 1

540

870

820

420

61

2

220

600

2 x 6 8

184

25

t:16 mm

3

400

870

620

420

1

220

734

t:16 mm

4




K. AndreitshukTitle



Technical NOTES

All the Surfaces will be joined with Joint Piins or DIN 7983 Flat Head Screws.•Surfaces are going to be drilled from suitable places for housing the pins.•Surface panels can be cut into final shape before/during the installation.•Other Shelf Bottom Surfaces Dimensions :600*234*16•

386*234*16 734*234*16

Surface Panels

KFETP.00.00.01

Ender ÖzgünISO 2768 1:5

1/1

MDF

PART NO PART NAME MATERIAL QUANTITY1 BOTTOM SURFACE B MDF 82 BOTTOM SURFACE A MDF 63 SHELF SIDE SURFACE MDF 84 SHELF BOTTOM SURFACE MDF 1

2582

236t:16 mm2

2582

900t:16 mm

3

2582

600t:16 mm4

820

637

1982

2582

787

1837

620

t:30 mm

5




K. AndreitshukTitle


Sheet

MDF,KOREAN

Surface Panels

KFETP.00.00.02Drawing Number

1/1

Ender Özgün

ISO 2768 1:10

Part No. Part Name Material Quantity1 Top Cover A MDF 12 Top Cover B MDF 13 Bottom Back Surface MDF 14 Upper Back Surface MDF 15 Worktop KOREAN STONE 1

2582

236t:16 mm2

2582

900t:16 mm

3

2582

600t:16 mm4

820

637

1982

2582

787

1837

620

t:30 mm

5




K. AndreitshukTitle


Sheet

MDF,KOREAN

Surface Panels

KFETP.00.00.02Drawing Number

1/1

Ender Özgün

ISO 2768 1:10

Part No. Part Name Material Quantity1 Top Cover A MDF 12 Top Cover B MDF 13 Bottom Back Surface MDF 14 Upper Back Surface MDF 15 Worktop KOREAN STONE 1

530512

450

600

18

202400

55121

0

39

A

484

140

66

25

B

DETAIL A SCALE 2 : 5

Drawer Rail PinWill be used Ø6,3*14

DETAIL B SCALE 2 : 5

DIN 7983 Surface Attachement Screw




K. AndreitshukTitle



Side Sliding Rails : Hettich Catalogue Order No: 9 079 638•Attachement of the Rails to Surface: Ø6.3*14 Flat Head Screws Hettich •Catalogue Order No: 0 051 565Attachement of the Surfaces: Ø6*25 ST8.8 Flat Head Tapping Screw - •DIN 7983

Technical NOTES

Drawer A

KFETP.00.00.031/1

Ender Özgün

ISO 2768 1:5

530512

450

600

18

202400

551

210

39

A

484

140

66

25B

DETAIL A SCALE 2 : 5

Drawer Rail PinWill be used Ø6,3*14

DETAIL B SCALE 2 : 5

DIN 7983 Surface Attachement Screw




K. AndreitshukTitle



Side Sliding Rails : Hettich Catalogue Order No: 9 079 638•Attachement of the Rails to Surface: Ø6.3*14 Flat Head Screws Hettich •Catalogue Order No: 0 051 565Attachement of the Surfaces: Ø6*25 ST8.8 Flat Head Tapping Screw - •DIN 7983

Technical NOTES

Drawer A

KFETP.00.00.031/1

Ender Özgün

ISO 2768 1:5

8

6

R1

3028




K. AndreitshukTitle



MDF OR STEEL

Assembly Pin

KFETP.00.00.05

Ender Özgün

1/1

ISO 2768 5:1

8

6

R1

30

28




K. AndreitshukTitle



MDF OR STEEL

Assembly Pin

KFETP.00.00.05

Ender Özgün

1/1

ISO 2768 5:1

8 16

5

12

12

22

Stainless Steel

Plastic

Plastic

4 6

20

R1




Ender Özgün Title



Shelf Support

Plastic S.Steel

KFETP.00.00.04

Hettich CatalogueOrder No:0 022 532

1/1

K. Andreitshuk

ISO 2768 5:1

8 16

5

12

12

2

2

Stainless Steel

Plastic

Plastic

4 620

R1




Ender Özgün Title



Shelf Support

Plastic S.Steel

KFETP.00.00.04

Hettich CatalogueOrder No:0 022 532

1/1

K. Andreitshuk

ISO 2768 5:1

264

450

144

1022 18 11

13445448

Hard PlasticISO drawing method "E"



1/1

Title



K. AndreitshukEnder Özgün

ISO 2768 1:2

22.05.2013

KFTP.00.03.02

Bottom Surface

CUTTINg bOARD CONCEPT I

264

450

144

10

22 18 1113

445448

Hard PlasticISO drawing method "E"



1/1

Title




ISO 2768 1:2

22.05.2013

KFTP.00.03.02

Bottom Surface

320

304

320

320

234

75°




1/1

Title



Chopping Board General Structure


ISO 2768 1:2

22.05.2013

MDF

KFTP.00.03.01

320

304

320

32023

4

75°




1/1

Title



Chopping Board General Structure


ISO 2768 1:2

22.05.2013

MDF

KFTP.00.03.01

272

27442 18

306

320

2

234

75°




1/1

Title




ISO 2768 1:2

22.05.2013

KFTP.00.03.02

Stainless Steel

Chopping Board Support Cover

Technical Note:Slots will be drilled according to holes •poisiton on the slides.

272

27442 18

306

320

2

234

75°




1/1

Title




ISO 2768 1:2

22.05.2013

KFTP.00.03.02

Stainless Steel

Chopping Board Support Cover

Technical Note:Slots will be drilled according to holes •poisiton on the slides.

5

2

5

1

36

4

4

4

4

4




1/2

Title



General Layout BOMK. AndreitshukEnder Özgün

ÖĞE NO. PARÇA NUMARASI TANIM MİKT.1 1 12 2 13 ISO 4035 /DIN 439

M24 Nut 1

4 User Library-Linear Slides 2

5 newAssem2 26 5 1

5

2

5

1

36

4

4

4

4

4




1/2

Title



General Layout BOMK. AndreitshukEnder Özgün

ÖĞE NO. PARÇA NUMARASI TANIM MİKT.1 1 12 2 13 ISO 4035 /DIN 439

M24 Nut 1

4 User Library-Linear Slides 2

5 newAssem2 26 5 1

3642

24

1235

22 21




1/1

Title




ISO 2768 1:2

22.05.2013

KFTP.00.03.03

Stainless Steel

Lock Pin and Nut

36

42

24

12

35

22 21




1/1

Title




ISO 2768 1:2

22.05.2013

KFTP.00.03.03

Stainless Steel

Lock Pin and Nut

CUTTINg bOARD CONCEPT II

№




K.Andreitshuk

20.05.2013

Title


Sheet Drawing Number1/1 KFETP.00.02.00

Chopping board

1 : 2.5ISO2768

E.Özgün

№




K.Andreitshuk

20.05.2013

Title


Sheet Drawing Number1/1 KFETP.00.02.00

Chopping board

1 : 2.5ISO2768

E.Özgün



Drawn:SupervisorDate

K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1

3

5

4

2

ItemNumber

Document Number Title Material Quantity Mass

1 KFETP.02.01.00 Chopping Board 1 4,280 kg

2 KFETP.02.00.02 Sliding Support AISI304 1 0,413 kg

3 KFETP.02.00.01 Lock AISI304 2 0,109 kg

4 Round bar D10x560 AISI304 2 0,205 kg

5 DIN2098 Compression Spring 14x14x1 A4 2 0,001 kg

336

40 140

M10 (2x)

356

318

20...2

5

504

404

117°

379

1 / 1

Sliding Mechanism

1 : 5

11

32

52

42

21

KFETP.02.00.00

5.3 kg




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1

3

5

4

2

ItemNumber


1 KFETP.02.01.00 Chopping Board 1 4,280 kg

2 KFETP.02.00.02 Sliding Support AISI304 1 0,413 kg

3 KFETP.02.00.01 Lock AISI304 2 0,109 kg

4 Round bar D10x560 AISI304 2 0,205 kg

5 DIN2098 Compression Spring 14x14x1 A4 2 0,001 kg

336

40 140

M10 (2x)

356

318

20...2

5

504

404

117°

379

1 / 1

Sliding Mechanism

1 : 5

11

32

52

42

21

KFETP.02.00.00

5.3 kg




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Lock

2 : 1

KFETP.02.00.01

0.1 kgAISI304

70

25

5

M10

30

30

R 4

R 5

R 5

15

Unspecified R=5 mm

10

355

15

15




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Lock

2 : 1

KFETP.02.00.01

0.1 kgAISI304

70

25

5

M10

30

30

R 4

R 5

R 5

15

Unspecified R=5 mm

10

355

15

15




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Sliding Support

1 : 2

KFETP.02.00.02

0.4 kgAISI304 S=2

Flat patternBending Radius R=2 mmUnspecified R=2 mm

256

48

48

23

A A

A-A

12

14

23

24

10241

21

10

277

223139

14

212

23

250

1,3




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Sliding Support

1 : 2

KFETP.02.00.02

0.4 kgAISI304 S=2

Flat patternBending Radius R=2 mmUnspecified R=2 mm

256

48

48

23

A A

A-A

12

14

23

24

10241

21

10

277

223139

14

212

23

250

1,3




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Chopping Board

1 : 5

KFETP.02.01.00

4.8 kg

30832

2

77 154

9

38

6

20

20

1

2

4

3

ItemNumber


1 KFETP.02.01.01 Board, down Wood, Oak 1 0,677 kg

2 Board, up 320x307 Wood, Oak 1 1,116 kg

3 Bolt DIN97 M6x38 A4 2 0,008 kg

4 KFETP.02.01.02 Frame AISI304 1 2,474 kg




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Chopping Board

1 : 5

KFETP.02.01.00

4.8 kg

308

322

77 154

9

38

620

20

1

2

4

3

ItemNumber


1 KFETP.02.01.01 Board, down Wood, Oak 1 0,677 kg

2 Board, up 320x307 Wood, Oak 1 1,116 kg

3 Bolt DIN97 M6x38 A4 2 0,008 kg

4 KFETP.02.01.02 Frame AISI304 1 2,474 kg




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Board, down

1 : 2

KFETP.02.01.01

0.7 kg

307,5

300

220

110

50

Wood, Oak S=18




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Board, down

1 : 2

KFETP.02.01.01

0.7 kg

307,5

300

220

110

50

Wood, Oak S=18




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Frame

1 : 5

KFETP.02.01.02

2.5 kgAISI304 S=2

307,5

322

20

28222

220

110

50

20

282

22

Flat pattern

Bending Radius R=2 mm

307,5

18,3

304

8

328

450

496

515

299328

608

44

184

220

228

625

2898

M10 (2x)




K. Andreitshuk

E.Özgün22-05-2013

Title



ISO2768mK

1 / 1

Frame

1 : 5

KFETP.02.01.02

2.5 kgAISI304 S=2

307,5

322

20

28222

220

110

50

20

282

22

Flat pattern

Bending Radius R=2 mm

307,5

18,3

304

8

328

450

496

515

299328

608

44

184

220

228

625

2898

M10 (2x)

124

FUNCTION:

The trolley is one of the main design idea initially imagined for the second kitchen concept. It is resulting from our conclusion about the elderly’s habits and abilities according to our observations in the real life and reading of previous dedicated studies.It appears that for this particular target group, most of the individuals live alone and use a different place to eat than where they cook. They need to carry the meal and different things around their home and that can be hurting and painful.Working on a kitchen centred on the elderly comfort, we have imaged a trolley that will be used to carry the meal and several other accessories. Comparing to other similar products already produced and sold we wanted to go further and provide a unique user experience.To reach this aim our product should satisfy several functions. They also guarantee that our product will be accepted by the target group:• The trolley can carry food from one place to another• The trolley is ergonomic• The trolley is high enough to not have to bend and to simplify the placement of heavy plate

on it• The trolley can support the weight and help the elderly person to move• The trolley looks simple, light and attractive

Based on these consideration we could start the design research and real size modelling.

TROLLEY

PRELIMINARY DESIGN:

We have spent several days to look for an interesting concept that can satisfy all of our criteria’s.

The first idea was to have a modular trolley that can be used in two configurations: an upper level to fit the kitchen work desk, and a lower level to be used as autonomous table. After many trys and research that didn’t bring a solu-tion that fully satisfied us, we move to a simpler concept in which only one level will be.

Here you can see the first view of what the trolley could look like. Despite being a first projection of our conclusion it already include feature that will stay in the final design:

• A height superior than classic trolley• A unique front storage element• Large wheels to pass everywhere• Handle place at an ergonomic height

125

Here you can see the first view of what the trolley could look like. Despite being a first projection of our conclusion it already include feature that will stay in the final design:

• A height superior than classic trolley• A unique front storage element• Large wheels to pass everywhere• Handle place at an ergonomic height

FINAL DESIGN:

We have early oriented our work on a tube based structure which holds the functional elements. The main frame uses a circular steel tube bended to provide a rigid and aesthetic base. The wheels are connected to it within two support pieces: one is placed in the tube and the other is melded with the structure.

The front support – melded – is drilled to let the wheel screw axis pass thought to be fix by a nut and the back support insert in the tube is threaded.

The storage shelf is made from fabric craft that is hold on the structure thanks to folds and pres-sure buttons. This type of fixation allow a quick and easy positioning. The storage can also be taken off for washing individually (note: not used in the prototype, too costly).

The salver is made from plastic and can be separate from the trolley. It makes the disposition of plates and tools easier. It has two handles and the positioning is made directly by the tubes.

126

In addition of the fabric storage, a quick and easy access box is placed behind the trolley and is handily reachable. This box is also made from plastic melding. It shape is oriented to the back to make things put inside stable. Also a special location from bottle is form at its bottom.

The two handles are made from a rubber that provides grip and comfortable feeling.

FABRICATION:

Contrary to the kitchen block, the trolley hasn’t been realised in the Arens factory. The tubular structure was made by a supplier and the fabric storage by the students. The assembly have taken place inside the University walls.

127

128

129

4

1

3

2

6

5

REF QT. NAME NOTES

1 1 Tubular structure Steal

2 1 Rack and shelfs Craft

3 1 Slawer Plastic

4 1 Back box Plastic

5 2 Washer Aluminium/Steal

6 2 Handle

Angle >90° : ±1°

Dimension <50mm : ±0,1mmDimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5°

UNLESS OTHERWISE SPECIFIED TOLERANCES:CREATION: 02/5/2013LAST EDITION: 13/05/2013

PROJECT TROLLEY FOR ELDERLY

DESIGN & ENGINEERING - TALLINN UNIVERSITY OF TECHNOLOGY SPRING 2013

TITLE

SCALE 1:6

SHEET 1 / 1

A3

Trolley Assembly

4

1

3

2

6

5

REF QT. NAME NOTES

1 1 Tubular structure Steal

2 1 Rack and shelfs Craft

3 1 Slawer Plastic

4 1 Back box Plastic

5 2 Washer Aluminium/Steal

6 2 Handle

Angle >90° : ±1°





TITLE

SCALE 1:6

SHEET 1 / 1

A3

Trolley Assembly

Tube 6

Tube 3

Tube 5Tube 6

Tube 4

Tube 1

Tube 42

DETAIL B

375

478

a2

a2

a2

a2 80°

80°

581

9°

AA

Support front wheel

a2

a2

397

500

97,6

822

148

1

51

Rod Ø5mm

a2 a2

375

527

335 20

SECTION A-A SCALE 2 : 5

a5

60°

V

Steal tube Ø22x1,5

DETAIL B SCALE 1 : 5 Dimension <50mm : ±0,1mm

Dimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5°




TITLE

SCALE 1:8

SHEET 1 / 1

A3

Tubular structure

Tube 6

Tube 3

Tube 5Tube 6

Tube 4

Tube 1

Tube 42

DETAIL B

375

478

a2

a2

a2

a2 80°

80°

581

9°

AA

Support front wheel

a2

a2

397

500

97,6

822

148

1

51

Rod Ø5mm

a2 a2

375

527

335 20

SECTION A-A SCALE 2 : 5

a5

60°

V

Steal tube Ø22x1,5

DETAIL B SCALE 1 : 5 Dimension <50mm : ±0,1mm

Dimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5°




TITLE

SCALE 1:8

SHEET 1 / 1

A3

Tubular structure

375

R39

50

440,4

120°

50

R39

Steal tube Ø22x1,5Internal bending radius 39mm

Tube 1

A4SHEET 1 / 1

SCALE 1:5

TITLE

SPRING 2013DESIGN & ENGINEERING - TALLINN UNIVERSITY OF TECHNOLOGY

TROLLEY FOR ELDERLYPROJECT

CREATION: 02/5/2013LAST EDITION: 13/05/2013

UNLESS OTHERWISE SPECIFIED TOLERANCES:Dimension <50mm : ±0,1mmDimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5°Angle >90° : ±1° Finish Ra

170°

51,5

120°

141°

151°

701

296

,9

97,

6

Steal tube Ø22x1,5Internal bending radius 39mm Tube 2

A4SHEET 1 / 1

SCALE 1:5

TITLE




UNLESS OTHERWISE SPECIFIED TOLERANCES:Dimension <50mm : ±0,1mmDimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5° A4

SHEET 1 / 1

SCALE 1:5

TITLE




UNLESS OTHERWISE SPECIFIED TOLERANCES:Dimension <50mm : ±0,1mmDimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5°Angle >90° : ±1° Finish Ra

51,5

170°

701

141°

151°

97,

6

120° 296,9

Steal tube Ø22x1,5Internal bending radius 39mm Tube 3

A4SHEET 1 / 1

SCALE 1:5

TITLE




UNLESS OTHERWISE SPECIFIED TOLERANCES:Dimension <50mm : ±0,1mmDimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5°

9°

50

80°

R39

149

808

,8

544,8

B

B

143° 22

51,

5

22

COUPE B-B ECHELLE 1 : 3


Tube 4

A4SHEET 1 / 1

SCALE 1:6

TITLE





9°

50

80°

149

R39

544,8

808

,8

C

C

143°

22

51,

5

22

COUPE C-C ECHELLE 1 : 3


Tube 5

A4SHEET 1 / 1

SCALE 1:6

TITLE





2x 22

375


Tube 6

A4SHEET 1 / 1

SCALE 1:3

TITLE





60

60

20

20

8

Steal plate, thickness 3 to 5mm

Support Front Wheel

A4SHEET 1 / 1

SCALE 1:1

TITLE





M8*

19

22

5

20

2 X 45°

* Depending to the chosen wheel

0.2 A

A

Washer

A4SHEET 1 / 1

SCALE 3:1

TITLE



CREATION: 20/5/2013LAST EDITION:


200

15

121

5

974

420

90

185

80°

R40

95

742

200

* 1

50*

200

*

20,5 20,5

80°

95

225

100

°

200

200

400

10

10mm band oneach side

BxAx Cx

D

3x SHELF

For The edges mark "D" fabric must be sew to itself to pass the igid stick into

All other edges must be sew to obtain a shelf.

There are three shelf, A1 with A1, A2 with A2, etc...

Pressure buttons are put all arround

B1

B2

B3

A1

A2

A3 C3

C1

C2

Angle >90° : ±1°





TITLE

SCALE 1:5

SHEET 1 / 1

A3

Patron shelf

200

15

121

5

974

420

90

185

80°

R40

95

742

200

* 1

50*

200

*

20,5 20,5

80°

95

225

100

°

200

200

400

10

10mm band oneach side

BxAx Cx

D

3x SHELF

For The edges mark "D" fabric must be sew to itself to pass the igid stick into

All other edges must be sew to obtain a shelf.

There are three shelf, A1 with A1, A2 with A2, etc...

Pressure buttons are put all arround

B1

B2

B3

A1

A2

A3 C3

C1

C2

Angle >90° : ±1°





TITLE

SCALE 1:5

SHEET 1 / 1

A3

Patron shelf

Patron

A4SHEET 1 / 1

SCALE 1:5

TITLE




UNLESS OTHERWISE SPECIFIED TOLERANCES:Dimension <50mm : ±0,1mmDimension 50 to 100mm : ±0,15mmDimension >100mm : ±0,2mmAngle <90° : ±0,5°Angle >90° : ±1°

3

420

365

182

,5

210

R40

45°

B

B

A

20

5

R3

R1

70°

20°

DÉTAIL A ECHELLE 1 : 1

C

COUPE B-B

R5 R1

5

R10

R5

DÉTAIL C ECHELLE 1 : 1

Plastic tickness 5mm

Angle >90° : ±1° Finish Ra3,2





TITLE

SCALE 1:3

SHEET 1 / 1

A3

Salver

420

365

182

,5

210

R40

45°

B

B

A

20

5

R3

R1

70°

20°

DÉTAIL A ECHELLE 1 : 1

C

COUPE B-B

R5 R1

5

R10

R5

DÉTAIL C ECHELLE 1 : 1

Plastic tickness 5mm

Angle >90° : ±1° Finish Ra3,2





TITLE

SCALE 1:3

SHEET 1 / 1

A3

Salver

200

350

2°

115

A

A

22

200

10

2°

12°

120

B

Radius R=20mm

6

4

R20

R9

R5

80

COUPE A-A

25

60 4x R10

10

30

DÉTAIL B ECHELLE 2 : 3

Plastic tickhness 4mm





TITLE

SCALE 1:3

SHEET 1 / 1

A3

Back Box

200

350

2°

115

A

A

22

200

10

2°

12°

120

B

Radius R=20mm

6

4

R20

R9

R5

80

COUPE A-A

25

60 4x R10

10

30

DÉTAIL B ECHELLE 2 : 3

Plastic tickhness 4mm





TITLE

SCALE 1:3

SHEET 1 / 1

A3

Back Box

THANK YOU!

Mihkel Arens

Martin Pärn

Aivar Habakukk

Marek Küünarpuu

The entire team of AS Arens Mööbel

Juhani Salovaara

Health Centre and Hotel Benita in Niitvälja

Rannapere retirement home in Viimsi

Henrik Herranen

150

Anthropology students from Tallinn University:Liis Laumets, Piret Pajula, Johan Erik Kopli