Improving Ergonomics in the Professional Kitchen

Abstract

This report presents the design process of the development of a new heating concept for the professional kitchen. The project is executed on behalf of the TUDelft and the kitchen manufacturer Qook!. Project Topic: Cooks in Michelin starred and fine dining restaurants cope with long working days under high pressure. Although there are many legislations and rules, on a certain culinary level the circumstances are tough and are accepted as part of the job. Working weeks of 70 to 80 hours and the constant pressure of performing better everyday requires a productive and ergonomic work environment. This design project aims to improve the physical and cognitive ergonomics, which simultaneously will improve the efficiency of the professional kitchen. Design Direction: Cooks in Michelin starred and fine dining restaurants cope with long working days under high pressure. Although there are many legislations and rules, on a certain culinary level the circumstances are tough and are accepted as part of the job. Working weeks of 70 to 80 hours and the constant pressure of performing better everyday requires a productive and ergonomic work environment. This design project aims to improve the physical and cognitive ergonomics, which simultaneously will improve the efficiency of the professional kitchen. Concept: A new heating method of ceramic dinnerware is developed. Combined with a special porcelain coating, conceived and manufactured by the German company Schönwald, a concept is developed that uses a field of induction coils to replace the current heating systems. It improves thermal comfort, manoeuvrability, visibility and the working posture. During the concept phase a prototype has been built as a proof-of-principle of the newly developed heating system. I conclude with a number of recommendations that can be used for the development of the concept toward a final product.