Design & Engineering Kitchen for Elderly report

KITCHEN FOR ELDERLY
Project of spring 2013
www.design-engineering.ee

3
CONTENTS
Team ... 4
Tutors ... 5
Introduction ... 6
Home user research ... 8
Public space research ... 13
Identifiying issue areas in the kitchen ... 10
Existing kitchens for elderly ... 23
Existing universal principles of design for aging in place ... 24
Consideration for aging in place ... 25
Technical research ... 30
Motions of basic kitchen structures ... 32
Opportunity space ... 36
Personas ... 37
Existing solutions research ... 16
Kitchen layout types ... 17
Ideation & trends ... 38
Concept I ... 42
Concept II ... 46
Concept III ... 57
Kitchen garden ... 74
Structure & materials ... 76
Technical drawings ... 82
Cutting board concept I ... 100
Merging 3 concepts into one ... 63
Cutting board concept II ... 110
Trolley ... 124

4
OUR
TEAM
Helena Veidenbaum
1st year D&E student
BA interior design
Kirill Andretshuk
BSc mechanical
engineering
Guillaume Speurt
MSc mechanical
engineering
Anfisa Bogomolova
BA interior design
Larissa Frosch
2nd year D&E student
BA production
management
Kerstin Oppe
BA interior architecture
Chen Zhang
BSc industrial design
Ender Özgün
BSc mechanical
engineering
Triin Kook
BSc food technology,
product development
Afshin Hassani
mechanical engineering

5
Meng Zhou
exchange student
BSc Industrial Design
Rebecca May
exchange student
Industrial Design
Madeline Callanan
exchange student
Industrial Design
Alexis Terree
exchange student
Ergonomics, Industrial
Design and Mechanical
Engineering
Martin Pärn
Estonian Academy of
Arts, head of Design &
Engineering
Aivar Habakukk
head designer of
Balteco
Henrik Herranen
Tallinn University of
Technology
Juhani Salovaara
research,
development, design
OUR
TUTORS

6
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.

8
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 pans
BELOW THE WORKTOP
• Cupboards with sliding shelves and baskets, pull out systems
• Position of handles (vertical/horisontal), shape, measurements
• Space for seating during food preparation
ABOVE 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

9
FOOD PREPARATION
• Knives, spoons (hanging on the wall)
• Preparing meal near preparation area
EQUIPMENTS
• 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 amount
SINK AREA
• Sink with drying stainless area
• Position of the mixer
• Filter water tap
• Washing liquid container, washing stuff
ACCESSORIES
• Television
• Radio
• Telephone
• Clock
• Seating place
• Reading
• Stationary
• Paper for notes
MEDICATION
• Placement
• Visability
• Easy to reach and remember
MATERIALS
• Type
• Contrast between edges and surface for individuals with poor vision
• Colours - worktop not dark
• Texture and shape for grip and support
SHAPE 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 areas
in 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

10

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

11
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

12
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

13
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

14
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.

15
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.

16
Existing solutions
research
Many 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
ypical 2 bedroom layout.
llery 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

17
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
• Ideal for small and narrow
spaces.
• Ideally for walls without win-
dows 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 prepa-
ration.
Kitchen layout types

18
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 kitchen
into 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.
L- shaped kitchen.
Pros
• Working triangle well established
enabling efficient food preparation
for more than one person.
• Multiple work zones can be adapt-
ed easily with additional space for
dinning options.
Cons
• Sink, rangehood and refrigerator
are seperate from the preparation
area.
• Corner spaces can sometimes be
wasted space and hard to reach
however.

19
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’s
important to ensure that the points of the working triangle (see explanation above) are not too
far 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
U-shaped kitchen.
Pros
• Refrigerator, rangehood and sink
can be spaced out for total effi-
ciency and convenience.
• Enables an efficient workflow tri-
angle with minimal distances be-
tween activities in different work-
spaces within the kitchen.
Cons
however.
I
P
•
•

20
Parallel kitchen/Gallery kitchen:
You don’t need to have a huge amount of space for this layout. It’s geared for food preparation
and provides two great work and storage areas on opposite sides. In fact, it’s favorite of many
professional 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
• 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 cor-
ridor is open at both ends.
• Needs enough room for oppo-
site drawers to be open at the
same time.

21
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.
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.

22
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.
Peninsula kitchen.
Pros
• The layout offers similar versa-
tile options to the island bench
but offers more clearance in the
kitchen.
• Can consist of freestanding units
which allow for flexibile layouts
Cons
• Distance between bench and
main kitchen line needs to be
able to account for wheelchair
mobility.
however.

23
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 for
elderly

24
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 universal
principles of design for
aging in place

25
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 for
aging in place

26
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.

27
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.

28
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.

29
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.

30
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.

31
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 materials
Chemical properties:
• Prefer non-oxide material (for steel)
• Wooden must be prevented from humidity
Thermal properties:
• Avoid metallic material near heating/cooling areas
• Wooden must be prevented from humidity
Other 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.

32
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:

33
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.

34
KITCHEN IN A BOX (KITCHEN IN DISGUISE):

SPACE SAVING KITCHEN (KITCHEN IN DISGUISE):
TIME SAVING KITCHEN (X-RAY KITCHEN):
35

36
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 countries
on average 17% and growing yearly

37
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
Betty
75 years old
Recently widowed, now lives alone
(moved from house to flat in a smaller
town). Adapting to be alone
Has siblings children, who visit when
necessary
Few friends, who visit each other - knitting,
reading books, preparing lunch for friends
Currently 15 years old kitchen furniture -
wants changes in kitchen - easy living
Physical:
-Arthritis
-Poor vision
Psychological:
-Needs social interaction
-Fear of injury
-Active social life
Wolfgang
60 years old
Single, lives alone (new flat in a bigger city)
Didn’t own his apartement due to constant
travelling, now has settled down
Has 3 children aged 30+ (meet 2 times per
year)
Works 3 days a week as a professor
About to choose a new kitchen for his
new flat
Vegetarian for 1 year
Active in sports: nordic walking, cycling
Physical:
-Joint pain - stiffness
-Previous diagnose: high cholestorol
Psychological:
-Needs social interaction and do sports
Albert and Elizabeth
80 year old couple
Live together in private house
(countryside)
Childred and grandchildren - big family -
visiting weekends
Renovated 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
38

CONCEPT I
Team: Kerstin Oppe, Rebecca May, Madeline Callanan, Alexis Terree
42

43
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.

44
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 II
Team: Anfisa Bogomolova, Larissa Frosch, Meng Zhou, Ender Özgün, Guillaume Speurt
N0PYG - “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 flat
Has one wall kitchen with table
Working 3 days a week as teacher
Has 2 children and 2 grand children
Comportment:
Active person
Good self-organization
Like to host people
Wakes up at 7am
Listen radio/TV while eating
Forgets to take medicine
What Wolfgang likes:
Receiving guests (family, friends)
Tea, preparing many kinds of tea
Feeling independent
Preparing meal with children
What Wolfgang doesn’t like:
Too many things in kitchen
Cooking, food preparation
Taking pills
Feel 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

CONCEPT III
Team: 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).
58

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.
ept layout
60

61
4300
1000
100
600 600 600 600 600
900250200800
600
100 100
200 200400
400500600
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.

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

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

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.
140mm
100% recycled
polypropylene.
40 mm
10 mm
Moulded planter
interior.
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 measurements
Principles 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 comfort
Disadvantages:
• 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

?
4
?
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.00.00.01
3 Bottom Surface B MDF 6 KFETP.00.00.01
4 Worktop Korean Stone 1 KFETP.00.00.02

1
ISO 2768 1:10ISO drawing method "E"
Material Tolerance Scale Weight
Drawn:
Supervisor
Date
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

766
305
16
16
600
1184
1816
2582
750
1216
1816
1982
2582
600
A 3
5
5
?

1
2
836
900
236
540
25
210
30
210
600
184
D
6
8
DETAIL A
SCALE 1:50
8
R1
28
20
21
42
42
42
9
ISO drawing method "E"
Drawn:
Checked By
Date
Ender Özgün Title
General Layout
KFETP.00.01.00
K. Andreitshuk
1/2
ISO 2768
DETAIL D
SCALE 1:50
1:10

540
870
400
870 620
420
1
Technical NOTES
All the Surfaces will be joined with Joint Piins or DIN 79•
Surfaces are going to be drilled from suitable places•
Surface panels can be cut into final shape before/d•
Other Shelf Bottom Surfaces Dimensions :600*234*16•
386*234*16
734*234*16

820
420
61
2
220
600
2 x 6 8
184
25
t:16 mm
3
220
734
t:16 mm
4
Drawn:
Supervisor
Date
K. Andreitshuk
Title
983 Flat Head Screws.
s for housing the pins.
during the installation.
Surface Panels
KFETP.00.00.01
Ender Özgün
ISO 2768 1:5
1/1
MDF
PART NO PART NAME MATERIAL QUANTITY
1 BOTTOM SURFACE B MDF 8
2 BOTTOM SURFACE A MDF 6
3 SHELF SIDE SURFACE MDF 8
4 SHELF BOTTOM SURFACE MDF 1

2582
t:16 mm2
2582
t:16 mm
3
2582
t:16 mm4

236900600 820
637
1982
2582
787
1837
620
t:30 mm
5
Drawn:
Supervisor
Date
K. Andreitshuk
Title
Sheet
MDF,KOREAN
Surface Panels
KFETP.00.00.02
Drawing Number
1/1
Ender Özgün
ISO 2768 1:10
Part No. Part Name Material Quantity
1 Top Cover A MDF 1
2 Top Cover B MDF 1
3 Bottom Back Surface MDF 1
4 Upper Back Surface MDF 1
5 Worktop KOREAN STONE 1

530
512
450
600
18
202
400
551
210
39
A
Side Sliding Rails : Hettich Catalogue Order No: 9 079 638•
Attachement of the Rails to Surface: Ø6.3*14 Flat Head Screws Hettic•
Catalogue Order No: 0 051 565
Attachement of the Surfaces: Ø6*25 ST8.8 Flat Head Tapping Screw -•
DIN 7983
Technical NOTES

484
140
66
25
B
DETAIL A
SCALE 2 : 5
Drawer Rail Pin
Will be used Ø6,3*14
DETAIL B
SCALE 2 : 5
DIN 7983 Surface Attachement
Screw
Drawn:
Supervisor
Date
K. Andreitshuk
Title
ch
Drawer A
KFETP.00.00.031/1
Ender Özgün
ISO 2768 1:5

R1
30
Drawn:
Supervisor
Date
K. Andreitshuk
Title
MDF OR STEEL
Assembly Pin
KFETP.00.00.05
Ender Özgün
1/1
ISO 2768 5:1

8
16
5
12
12
2 2
Stainless Steel
Plastic
Plastic

4
6
20
R1
Drawn:
Supervisor
Date
Ender Özgün Title
Shelf Support
Plastic S.Steel
KFETP.00.00.04
Hettich Catalogue
Order No:0 022 532
1/1
K. Andreitshuk
ISO 2768 5:1

450
144
10
22
18
11
13
445
448
CUTTING BOARD CONCEPT I

264
Hard Plastic
Drawn:
Supervisor
Date
1/1
Title
K. Andreitshuk
Ender Özgün
ISO 2768 1:2
22.05.2013
KFTP.00.03.02
Bottom Surface

234
75°
Drawn:
Supervisor
Date
1/1
Title
Chopping Board General
Structure
K. Andreitshuk
Ender Özgün
ISO 2768 1:2
22.05.2013
MDF
KFTP.00.03.01

234
75°
Drawn:
Supervisor
Date
1/1
Title
K. Andreitshuk
Ender Özgün
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.

Drawn:
Supervisor
Date
1/2
Title
General Layout BOMK. Andreitshuk
Ender Özgün
ÖĞE NO. PARÇA NUMARASI TANIM MİKT.
1 1 1
2 2 1
3 ISO 4035 /DIN 439
M24 Nut 1
4 User Library-Linear
Slides 2
5 newAssem2 2
6 5 1

35
21
Drawn:
Supervisor
Date
1/1
Title
K. Andreitshuk
Ender Özgün
ISO 2768 1:2
22.05.2013
KFTP.00.03.03
Stainless Steel
Lock Pin and Nut

№
Drawn:
Supervisor
Date
K.Andreitshuk
20.05.2013
Title
1/1 KFETP.00.02.00
Chopping board
1 : 2.5ISO2768
E.Özgün

1
3
5
4
2
336
40 140
M10 (2x)
356
318
20...25
504
40
4
117°
379

Drawn:
Supervisor
Date
K. Andreitshuk
E.Özgün
22-05-2013
Title
ISO2768mK
Item
Number
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
1 / 1
Sliding Mechanism
1 : 5
1
1
3
2
5
2
4
2
2
1
KFETP.02.00.00
5.3 kg

70
25
5
M10
30
30
R 4
R 5
R 5
15
35515
15

Drawn:
Supervisor
Date
K. Andreitshuk
E.Özgün
22-05-2013
Title
ISO2768mK
1 / 1
Lock
2 : 1
KFETP.02.00.01
0.1 kgAISI304
Unspecified R=5 mm
10

256
48
48
23
A A
A-A
12
14
23
24

Drawn:
Supervisor
Date
K. Andreitshuk
E.Özgün
22-05-2013
Title
ISO2768mK
1 / 1
Sliding Support
1 : 2
KFETP.02.00.02
0.4 kgAISI304 S=2
Flat pattern
Bending Radius R=2 mm
Unspecified R=2 mm
102
41
21
10
277
22
31
39
14
2
12
23
250
1,3

308
322
77 154
9
38
6
20
1
2 3

Drawn:
Supervisor
Date
K. Andreitshuk
E.Özgün
22-05-2013
Title
ISO2768mK
1 / 1
Chopping Board
1 : 5
KFETP.02.01.00
4.8 kg
20
4
Item
Number
Document Number Title Material Quantity Mass
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

Drawn:
Supervisor
Date
K. Andreitshuk
E.Özgün
22-05-2013
Title
ISO2768mK
1 / 1
Board, down
1 : 2
KFETP.02.01.01
0.7 kg
11050
Wood, Oak S=18

307,5
322
220
110
50
Flat pattern
307,5
18,3
304
8
328
450
496
515
299
328
608
44
184
220
228
625
28
98
M10 (2x)

Drawn:
Supervisor
Date
K. Andreitshuk
E.Özgün
22-05-2013
Title
ISO2768mK
1 / 1
Frame
1 : 5
KFETP.02.01.02
2.5 kgAISI304 S=2
20
28222
20
28222
Bending Radius R=2 mm

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

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 : ±0,1mm
Dimension 50 to 100mm : ±0,15mm
Dimension >100mm : ±0,2mm
Angle <90° : ±0,5°
UNLESS OTHERWISE SPECIFIED TOLERANCES:CREATION: 02/5/2013
LAST 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

Tube
Tube
5
9°
A
A
a2
397
500
97,6
822
148151
Rod Ø5mm
a2 a2
375
527
33520
SECTION A-A
SCALE 2 : 5
a5
60°
V
DETAIL B
SCALE 1 : 5

Tube 6
Tube 3
Tube 5Tube 6
e 4
e 1
Tube 42
DETAIL B
375
478
a2
a2
a2
a2
80°
80°
581
A
Support front wheel
a2
Steal tube Ø22x1,5
Angle <90° : ±0,5°
PROJECT
TROLLEY FOR ELDERLY
TITLE
SCALE 1:8
SHEET 1 / 1
A3
Tubular structure

375
R39
50
440,4
120°
50
R39
Steal tube Ø22x1,5
Internal bending radius 39mm
Tube 1
A4
SHEET 1 / 1
SCALE 1:5
TITLE
SPRING 2013DESIGN & ENGINEERING - TALLINN UNIVERSITY OF TECHNOLOGY
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
UNLESS OTHERWISE SPECIFIED TOLERANCES:
Angle <90° : ±0,5°Angle >90° : ±1° Finish Ra

170°
51,5
120°
141°
151°
701
296,9
97,6
Steal tube Ø22x1,5
Tube 2
A4
SHEET 1 / 1
SCALE 1:5
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <90° : ±0,5° A4
SHEET 1 / 1
SCALE 1:5
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <90° : ±0,5°Angle >90° : ±1° Finish Ra

51,5
170°
701
141°
151°
97,6
120°296,9
Steal tube Ø22x1,5
Tube 3
A4
SHEET 1 / 1
SCALE 1:5
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <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
Steal tube Ø22x1,5
Tube 4
A4
SHEET 1 / 1
SCALE 1:6
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <90° : ±0,5°

9°
50
80°
149
R39
544,8
808,8
C
C
143°
22
51,5
22
COUPE C-C
ECHELLE 1 : 3
Steal tube Ø22x1,5
Tube 5
A4
SHEET 1 / 1
SCALE 1:6
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <90° : ±0,5°

2x 22
375
Steal tube Ø22x1,5
Tube 6
A4
SHEET 1 / 1
SCALE 1:3
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <90° : ±0,5°

60
60
20
20
8
Steal plate, thickness 3 to 5mm
Support Front Wheel
A4
SHEET 1 / 1
SCALE 1:1
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <90° : ±0,5°

M8*
19
22
5
20
2 X 45°
* Depending to the chosen wheel
0.2 A
A
Washer
A4
SHEET 1 / 1
SCALE 3:1
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 20/5/2013
LAST EDITION:
Angle <90° : ±0,5°

200
15
1215
974
420
185
80°
R40
95
742
200*150*200*
20,5 20,5
80°
95
225
100°
200
B1
B2
B3
A1
A2
A3 C3
C1
C2

90
200 400
10
10mm band on
each 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
Angle >90° : ±1°
Angle <90° : ±0,5°
PROJECT
TROLLEY FOR ELDERLY
TITLE
SCALE 1:5
SHEET 1 / 1
A3
Patron shelf

Patron
A4
SHEET 1 / 1
SCALE 1:5
TITLE
TROLLEY FOR ELDERLY
PROJECT
CREATION: 02/5/2013
Angle <90° : ±0,5°
Angle >90° : ±1°

420
210
R40
45°
B
B
A
C
COUPE B-B

365
182,5
20
5
R3
R1
70°
20°
DÉTAIL A
ECHELLE 1 : 1
R5R1
5
R10
R5
DÉTAIL C
ECHELLE 1 : 1
Plastic tickness 5mm
Angle >90° : ±1° Finish Ra
3,2
Angle <90° : ±0,5°
PROJECT
TROLLEY FOR ELDERLY
TITLE
SCALE 1:3
SHEET 1 / 1
A3
Salver

200
10
2°
12°
120
B
6
4
R20
R9
R5
80
COUPE A-A
25
60
4x R10
10
30
DÉTAIL B
ECHELLE 2 : 3

200
350
2°
115
A
A
22
Radius R=20mm
Plastic tickhness 4mm
Angle <90° : ±0,5°
PROJECT
TROLLEY FOR ELDERLY
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

Design & Engineering Kitchen for Elderly report

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Viewers also liked

Viewers also liked (16)

Similar to Design & Engineering Kitchen for Elderly report

Similar to Design & Engineering Kitchen for Elderly report (20)

More from Design & Engineering

More from Design & Engineering (20)

Recently uploaded

Recently uploaded (20)

Design & Engineering Kitchen for Elderly report