Print Email Facebook Twitter Design of an automated system that keeps warm food at a specified temperature Title Design of an automated system that keeps warm food at a specified temperature Author Donders, J.J. Contributor Kuipers, H. (mentor) Faculty Industrial Design Engineering Department Industrial design Date 2010-03-26 Abstract In most situations when people eat dinner, after the food is served no more heat is transported to the food which results in a temperature decline. This causes a less sensational taste experience than when the food were consumed on the temperature that the cook intended. This problem can be solved by a system that maintains the food temperature when it is on the dinner table. The project described in this document is a journey that walks through four main phases to end up with a complete solution for this problem. In the first phase, where the research is executed, literature and existing patents are studied that are related to the subject. In questionnaires and interviews that are conducted in restaurants and other possible markets like elderly care and nursing homes, the market interest is investigated. It seems that the hospitality business is quite conservative and not soon embracing innovations, which is probably why only a small share of the market seems interested in the idea. However this is still a relatively big market due to the massive size of the market in total. In the elderly care and nursery branch people are more interested, but the budgets are very small. The development costs that need to be recovered by the first series of products will probably cause the introduction price to be too high for this branch. Therefore the first market where the development of the product will be focused on will be the hospitality business. For this market, seven concepts are developed that are based on the solutions of sub problems that arise when designing for this branch. These concepts do all have a different point of view on the problem and with use of a Harris profile, the one that fits best in the hospitality business is selected. Although there was a clear winner according to the Harris profile, two concepts are developed further. The reason for that decison is because there is room in the market for both products, because they share different parts of the market. The plates filled with Phase changing material and the shell that can be put on top of a restaurant table are worked out. With use of proof of principles it turned out that these two technologies are capable of providing a suitable solution for the problem. The plate with PCM is worked out conceptionally and visualized with use of CAD software. The induction shell is worked out both in CAD software, as well as onto a physical prototype, that has less high tech properties than the designed concept but it shows exactly the main functions of the induction shell: You can put a plate anywhere on the table; it will detect where the plate is positioned and it provides a balanced amount of energy to keep its temperature stable. Subject foodtemperatureinduction To reference this document use: http://resolver.tudelft.nl/uuid:d8cc3eb2-77ab-4af8-b0b4-0a5f5023f7f2 Access restriction Campus only Part of collection Student theses Document type master thesis Rights (c) 2010 Donders, J.J.