Affame
Product development
Creating a new way of delivery that has increased storage, more comfort for the rider and ensures that food reaches the user fresh, whether hot or cold.
Mentors
Vikram Parmar
(Later followed up at Foley Designs under Michael & Niven Foley)
Place
National Institute of Design, Ahmedbad
Year
2016
Brief:
To design a more efficient food delivery system for delivery agents including a unit that can work for hot as well as cold food. This unit should also be modular and portable so it can be easily detached from the rider's bike.
I looked at different kinds of restaurants, focusing on middle segment chains such as McDonald, Havmor, KFC, Dunkin' Donuts etc.). Having the need to keep food in a good condition while keeping in mind the image of the restaurant.
With an IR gun I chased down a delivery to note the loss in heat (in case of hot food) and the gain in temperature (in case of cold foods) to note that there is a minimum loss of 5 deg C!
KEY INSIGHTS
Portable + detachable
Temp regulation (hot+cold)
Modular
Original temp.
44°C
1 sandwich
Tissue wrapped
Outside box
no insulation
34°C
1 sandwich
Tissue wrapped
Inside box
no heating
35°C
2 sandwiches
Tissue wrapped
Inside box
no heating
38°C
1 sandwich
Tissue wrapped
Inside box
heating pads
38°C
1 sandwich
Tissue wrapped
Inside box
hot air
40°C
2 sandwiches
Tissue wrapped
Inside box
hot air
38°C
Prototyping
Keeping in mind the brief a concept was developed using the therapy cold packs. This was used as a means to regulate temperature after multiple trials with hot & cold food items showed positive results.
front cover
space for advertising
Cup holder
3 on each side
Side flap 1
For easy access
Side flap 2
Rear attachment
Can accommodate x2 bags
Top flap
To place hot/cold pack
Cushion
To protect food
Hot/cold pack
Proximal to food for good heat transfer
Bike seat
(for reference)
This concept was taken forward with Foley Designs, Bangalore with a slightly different brief. The mode of thermal regulation was changed to a peltier device.