Glocal Grill Design Project
An SungHyun Jang KyungEun Kim HyunKyung Kim MinChae Lee JuneHee Yoo SeYeon
School of Design & Human Engineering UNIST
Product Design 1 2014 Spring Session A Platform
CONTENTS Executive Summary 1. Introduction
Methodology Design Process
2. Background Study Market Research Literature Review
3. User Study
Interview and Collage Session Exploration
4. Design Specification Problem Definition Design Goal Design Specification
5. Concept Generation Idea generation Concept Selection Concept Description 6. Prototyping Process CAD Modeling Prototype
7. Final Product 8. Evaluation Reference/Appendix
EXECUTIVE SUMMARY
01 INTRODUCTION Methodology Design Process
This project designing a new BBQ grill is based on the Basic design cycle from Roozenburg and Eekels in 1995. Roozenburg and Eekels claimed that the cycle is the most fundamental model for design. According to them, as figure shows, all the phases are seen in every design process and can be applied to all design works.
Figure 1.1 Basic design cycle Roozenburg and Eekels, 1995
Background study
Background study Background study consists of market research and literature review. Based on reports, news and internet research, the background of BBQ was investigated – what it is, who do it, how it is done, where it is done, and why it is done with recent circumstance of BBQ grill market. User study is done by user interview with collage session and exploration. User interview was performed by four Korean UNIST students individually. At the same time, collage session was done to know about the user’s recognition of BBQ deeply. Additionally, some interpretations were added from international students with presented collage. Then, with randomly distributed grill, usage of grill was explored, from carrying the grill packaged to cleaning. Design specification, based on previous studies, design specification (requirements) was defined being divided into two groups – Hard/Soft. Then, they were ordered by Pugh’s checklist. Concept generation, considering each weight of design specification, according to design goal each member did idea generation. Three main ideas were selected among generated ideas. By Harris Profile, one of three was selected as final concept to develop further. Prototype is made based on final concept. From rough prototype made of card board, design for final prototype was refined in terms of size and usage. Then, with more specified design, final prototyping was done. Evaluation was done after prototyping with the introduction of final product. This report suggest further study of design.
02 BACKGROUND RESEARCH Methodology Design Process
Background of BBQ grill was researched based on several sources in two ways, market research and literature review. This first step for designing grill aims to have overall background information about barbecuing and grills. Market research is expected to figure out what Barbecue grill recent market circumstance is, and what kind of grill is popular for users. Literature review focuses on what it is, who do it, how it is done, where it is done, and why it is done.
Market Research
Types of heat sources Charcoal is by far the most commonly used fuel source in the industry. But, these days, in the reason of convenience, the use of gas is increasing sharply. As figure follow shows.
Figure 2.1 Trend of Heat sources Roozenburg and Eekels, 1995 Types of BBQ products in recent market There are 4 main types of BBQ grills such as gas grill, charcoal grill, electric grill, portable and Seok-sol. Each type of grills are positioned in x-y graph with two criteria, quality and price of them. Each types of products has its own pros and cons with different characteristics. Figure 2.2 shows that gas grill and charcoal grill has comparably high price but the quality of products are high. On the contrary, electric grill and Korean style Seok-shoi are positioned at the lower price with lower quality.
Figure 2.2 Types of BBQ grill products positioning The current market circumstance and expectation Currently, Korean BBQ market is not that big compared to other westren contries, however it is expanding gradually. BBQ markets in on/off-line are coming out and getting bigger with the recent trend of camping in Korea which is started from 2014. The outdoor charcoal grill is reducing as significant portion of customers have their life style in busy, metropolitan city. However, people are keen to barbecuing, so it is expected to be substituted rapidly for new method. Ease and Fun, are hot keywords for outdoor companies in 2014. The companies marketed outdoor camping products which is more focused on how easy and how fun they are. Especially, french company Millet launched thier product line name with 'Easy Camping' for 2014 summer season. As several articles analyzed characteristics of different grills on its usability, usability in terms of convenience is important aspect for customers.
Figure 2.3 Backpacking line launched by Marmont, 2014 summer, shows the trend of camping, easy and fun
Literature Review
What/How BBQ is a meat that has been barbecued or grilled in a highly seasoned sauce, or a cookout in which food is cooked over an open fire. In addition, it is cooking outdoors on a barbecue grill. So, all kinds of ingredients, which can be cooked, can be an ingredient for barbecue, such sea foods, vegetables, fruits, and so on. Who/When/Where In western culture, it is very usual to do outdoor barbecue party with family, relatives, friends, and neighborhood on the weekend or birthday in the garden or park. In Korea, usually they use it for enjoying their outdoor camping night together with some drinks. Why Meat is usually loved instinctually more than vegetable that has a little nutrients and hard to digest. BBQ might be a good time to not only be friendly each other but also enjoy their camp.
03 USER STUDY Intervew/Collage Exploration
The process of user study consists of user interview with collage session and exploration of barbecuing. User interview aims to figure out what user's needs and recognition to barbecuing and grill is, and exploration focuses on finding existing problem by having time to use grill in real.
Interview/Collage
In order to understand the user’s attitude and latent needs to BBQ grill, interview and collage was implemented. On interview session, questions were prepared for answering about topics from literature survey and market research. Collage was conducted by pasting images about “what you come into your mind for BBQ and BBQ grill” during interview session. For avoiding influencing collage which shows the user’s subconscious needs from interview, it did in front of specific questions. After interviewing, secondary interpretation was conducted for international students in UNIST to know what experiences and attitude of foreign culture are and goal of this project, “Glocal”. It was held in TD room, 10th floor of engineering building, UNIST on 23th March, 2014 to 4 UNIST students with each different major. Survey for international students was conducted in UIC (UNIST International center) to express their thought about collage. Process of interview is opening question, introductory question, transition question (collage session), key question, and closing question. Opening question is introduction to the interview which can show BBQ and BBQ grill images to evoke the feeling and experience of them. Transition question is for collage by pasting images about BBQ grill and interpreting with mind-map of collage works. Key questions are composed about portability, atmosphere and future BBQ grill design. Last, closing question additional questions based on participants answered during interview. Based on those result, foreigner survey was implemented.
Figure 3.1 Collage works from collage session Result Interview gave insights of recognition of participnats to barbecuing in terms of user experience (UX) and usability and collage session made possible to figure out thier feeling and needs deeper. In collage session, participnats described new possibilities of the future and personal past memories related o grill each, but in common, good atmosphere with their family and friends. Following table (Table 3.1) shows summary of interview and collage session based on participnat's answer. In terms of UX, ‘together’, ‘nice looking’ and ‘senses’ were derived from answers. For usability, ‘portability, ‘safety’, ‘inconvenience’ and ‘smoke’ were derived from answers. Participants suggested some ideas. From survey for foriegner, it was found international students has positive and friendly attitude to barbecuing.
TYPES
KEYWORDS Together
UX
Usability
Nice Looking
EXPLANATION Have experience using BBQ grill with family or friends Better looking grills are needed, thinking that functionality of grills are all similar
Senses
Consider whole senses, listening, seeing smelling and tasting
Portability
Participants answered that they usually use portable gas stove rather than coal grill.
Safety
Participants have thinking that grills are dangerous.
Inconvenience Charcoal grills which can be used in outside have inconvenience with making fire and portable gas stove has difficulty with cleaning and buying gas. Smoke
Smoke is always problem when grilling in home, restaurant, and even outside. Grill which can suck smoke
Table 3.1 Summary of interview
Suggestion Lighter grill for moving Simpler and better design of grill
Finally, it could be founded that participants’ memories of the past and opinions of some aspects by interpreting subconscious expression and questioning. From those, participants want to have grill which has good design, sensible, portable, safe, convenience, and without smoke.
Exploration
Figure 3.2 Rectangular stand silver set, barbecue.com, used grill for exploration
Exploring grill aimed to observe user experience of each type of BBQ grill from each process by using it in person. The session was implemented at 1pm in Mar 26th, 2014 at outdoor theater of UNIST with 5 of team members. The used grill was randomly distributed. In addition, it rained during the session. Method The barbecue grill was randomly distributed for exploration. (Figure 3.2) Process of exploration for observation: After installing grill at proper place, firing charcoal starts with a torch. Next, barbeque and eat meat and other ingredients freely. Last, put out a fire with water, dump charcoal, and clean the grill. The explored BBQ grill has four foldable legs and black half cylinder body being packaged in one bag. It is composed of three parts; body, plate of charcoal, and grill. It has holes for controlling fire in body. Charcoal is used for firing. It is expected to be used in outdoor barbecue party for several people, for family, with 4 to 6 number of people. Height of grill is 60 cm with the body in 56.5 cm by 35.5 cm. Power of fire is controlled by holes beside of body. Ingredients and tools that used in this session, include foods like meat, sausage, mushroom, potato and sweet potato, ramyeon, garlic, rice cake, razor-clam meet, dumpling, green and red pepper for ingredients and torch, stainless tongs, cotton gloves, throwaway plates, throwaway chopstick, throwaway cup, and fruit knife for tools.
Result Carrying Grill packaged in one bag could be easily carried even by a woman in one hand but the volume of grill was felt considerably big. The space inside of grill (halfcylinder) stayed empty. Installing It was easy to install. Installing was composed of three stages: taking out components, unfolding legs, and put charcoal plate inside of the grill. A sticker written as ‘pour water here’ was attached inside of grill. Firing Making a fire was quite difficult for starters. It was dangerous making fire without gloves, but even with gloves, it looks dangerous because the fire was coming upward because of using direction of torch. It took about 10~20 minutes to make fire, comparably short time than expectation (over 30 minutes). Some team members had no idea how to use holes for controlling fire. (Figure 3.3) Barbecuing/Eating All five team members were standing around the grill and among them, one person grilled BBQ with ridiculous posture. There was no space or table for materials and equipment. Equipment, like tongs and scissors, are made of steels.
Figure 3.3 Igniting fire on charcoal
Figure 3.4 Flame from dropped oil
Figure 3.5 Burnt grill with stain
Each food takes different time for grilling, but because they were all in same place; there was difficulty to managing food. Meat made oil and that oil made flame. (Figure 3.4) Food fell through space of grill. Personal equipment, like dishes, cups, and chopsticks, are mixed. Additionally, potatos were grilled with charcoal in traditional style, but it was hard to put out. When barbecuing, the most serious problem was smoke and ash; wind made smoke goes here and there, team members ate food escaping smoke. Because person who was grilling meat wasn’t free to move around, the person had pain with her/his eyes and had headache. Grill itself has problem of durability; paint bottom of grill was taken off and the paint taken off was on the ground. When it rained, there was nothing to prevent rain. Putting out the fire Water is poured to charcoal to turn off fire and put them into trash can. Cleaning Oil on the grill wasn’t washed well and plate for charcoal was bent after using with stain. (Figure 3.5) Types of garbage remained: charcoal, foods, vinyl, packing paper etc. Grill itself was too big to clean in the facility (public toilet). Coclusion By exploring four-legged foldable BBQ grill, we could find out some problematic issues though those steps; carrying, installing, making fire, barbecuing/eating, putting out fire, and cleaning. For those steps, this grill was good enough for carrying and installing but had problem with the stages for making fire, barbecuing/eating, putting out fire and cleaning. Because of the attributes of grill, four-legged and foldable, first two stages were easy. However, the other attribute, especially using charcoal, made difficulty with other stages; taking long time for making fire, made smoke when barbecuing, and difficulty with cleaning. Therefore, we could derived some biggest issues from there as like shown in the discussion part and those issues are expected to use in further design specification.
04 DESIGN SPECIFICATION Problem Definition Design Goal Design Specification
Based on previous activities, literature survey, market research, interview and collage session, and exploring BBQ grill, some insights were found. For further design, existing problems are defined and design goal was set. Based on them, design specification were set with Pugh's checklist.
Problem Definition
Design Goal
Design specification is a number of requirements to achieve goals which apply to a particular product, specific use, and a specific group of user. Design specification is set by answering each question on Pugh’s checklist for generating design requirements. Through this session, it will be clear to consider what necessary or design is and what better for design is.
Design Specification
Design specification is a number of requirements to achieve goals which apply to a particular product, specific use, and a specific group of user. Design specification is set by answering each question on Pugh’s checklist for generating design requirements. Through this session, it will be clear to consider what necessary or design is and what better for design is. TOPIC Performance Environment Maintenance Packaging Size and weight Aesthetic, appearance/finish Materials Ergonomics Safety Product policy
Figure 4.1 The highest requirement for each topic
Installation and initiation of use Cleanliness Acceptability
THE HIGHEST REQUIREMENTS Be fixed well with standing Control smoke itself such by vent Sticky oil need to be removed easily when user wash it Able to reduce the volume for carrying Weight should be less than 1kg to carry easily Appearance needs to be attractive as much as gathering people Be made by light, durable, and strong material Need to be in the range of user's normal work area Grill need to be fixed on the fire container Have more space around a grill in order to put ingredients and utensils Being keep important information continuously by engraving it on grill Be disassembled each part for cleaning nock and corner Be easy to get fire resources
Design requirement checklist is generated by sorting topic first and making hierarchy. (Appendix B) There are total 38 requirements and 13 topics. Topics are performance, environment, maintenance, packaging, size and weight, aesthetic (appearance), materials, ergonomics, safety, product policy, installation and initiation of use, cleanliness, and acceptability. On the table 2, the highest requirements of each topic are shown. Pugh's checklist makes possible to figure out the importance of design specification from top to bottom and what aspects of requirements should be considered for design. Those requirements will be considered as basic requirements for the next step, idea generation.
05 IDEA GENERATION Idea Generation Concept Selection Concept Description
Ideation was done individully based on design specification. Among ideas generated, best three concepts are picked as candidates to design further. Those concepts are evaluated by workshop with design students, Harris Profile, and discussion. Among them, one of design is selected and existing problems with the concept are considered.
Ideation
Figure 5.1 Ideation
Following sketches are description of three picked concepts from idea generation.
Figure 5.2 Concept 1, 'Crossed-blade grill', Focusing on portability, comb-like grill plate moves back and forth to minimize the size of grill. Box containing grill can be structure for standing. Two wings are for placing materials and equipment to grill barbeque efficiently.
Figure 5.3 Concept 2, 'Get-together grill', Each bee comb shaped grills in hexagon is for 1-2 people to use. As member of family bigger or member ttending barbeque grilling increases, it can be possible to combine several grills together to use using one charcoal inside.
Figure 5.4, Concept 1, 'Origami grill', Origami style folding pursue portability most. From plane grill, at first, when unfold its legs, part for charcoal appears. In addition, it has extra table to put equipment, can be used as closed grill, and grill itself can be bent to clean easier.
Concept Selection
Process To select one design concept to develop further, workshop was conducted to evaluate concepts from 4 randomly chosen students who are majoring design. Then, concepts are evaluated by Harris Profile. After then, based one them, one design concept is selected in discussion.
Process To select one design concept to develop further, workshop was conducted to evaluate concepts from 4 randomly chosen students who are majoring design. Then, concepts are evaluated by Harris Profile. After then, based one them, one design concept is selected in discussion.
Table 5.1 Votes from workshop
Table 5.2 Result of Harris Profile
ASPECT
CONCEPT 1
CONCEPT 2
CONCEPT 3
Portability
1
1
2
Feasibility
3
1
0
Aesthetic
2
1
1
Fun
4
0
0
SUM
10
3
3
Concept Description
06 PROTOTYPING Process CAD Modeling Prototype
Methodology
Figure 6.1
Background study consists of market research and literature review. Based on reports, news and internet research, the background of BBQ was investigated – what it is, who do it, how it is done, where it is done, and why it is done with recent circumstance of B E
Figure 6.2 3D CAD Model
CAD Modeling
Background study consists of market research and literature review. Based on reports, news and internet research, the background of BBQ was investigated – what it is, who do it, how it is done, where it is done, and why it is done with recent circumstance of BBQ grill market. User study is done by user interview with collage session and exploration. User interview was performed by four Korean UNIST students individually. At the same
Background study consists of market research and literature review. Based on reports, news and internet research, the background of BBQ was investigated – what it is, who do it, how it is done, where it is done, and why it is done with recent circumstance of BBQ grill market. User study is done by user interview with collage session and exploration. User interview was performed by four Korean UNIST students individually. At the same time, collage session was done to know about the user’s recognition of BBQ deeply. Additionally, some interpretations were added from international students with presented collage. Then, with randomly distributed grill, usage of grill was explored, from carrying the grill packaged to cleaning. Design specification, based on previous studies, design specification (requirements) was defined being divided into two groups – Hard/Soft. Then, they were ordered by Pugh’s checklist. Concept generation, considering each weight of design specification, according to design goal each member did idea generation. Three main ideas were selected among generated ideas. By Harris Profile, one of three was selected as final concept to develop further. Prototype is made based on final concept. From rough prototype made of card board, design for final prototype was refined in terms of size and usage. Then, with more specified design, final prototyping was done. Evaluation was done after prototyping with the introduction of final product. This report suggest further study of design.
07 FINAL PRODUCT
Description
about final product
08 EVALUATION Description
AND FURTHER STUDY
REFERENCE
Description
APPENDIX는어떻게넣을까
Aplatform 2014 PRODUCT DESIGN 1 UNIST DHE An SungHyun Jang KyungEun Kim HyunKyung Kim MinChae Lee JuneHee Yoo SeYeon