Menglong Noodle House uses the scientific method of service design to accurately calculate people, environment, behavior and materials to reduce operation and maintenance costs and achieve the ultimate cost reduction and efficiency.
The design innovation point uses the scientific method of service design to carry out the overall design of people, environment, behavior, accurate calculation of materials, equipment maintenance and other aspects to ensure that the equipment spacing is the most space-saving and easy to pass. The size of cupboard equipment meets the operation requirements of the restaurant, reduces the operation and maintenance cost, achieves the ultimate cost reduction and efficiency increase, creates a good user experience at the same time, and implements the people-oriented design concept throughout.
Using the scientific method of service design, people, environment, behavior, precise calculation of materials, equipment maintenance and other aspects of the integrated design, to ensure the most space-saving equipment spacing and easy to pass, cupboard equipment size to meet the needs of restaurant operations, operation and maintenance reduced to achieve the ultimate cost reduction and efficiency, while experience creating, the human-centered design concept is always implemented.
Demand and Market Analysis The health status of the catering industry has long been uneven, while the problem of high labor costs has become increasingly prominent. The industry is in urgent need of cost reduction and efficiency improvement to obtain more economic benefits. People's pursuit of healthy eating, efficient and convenient lifestyle has also promoted the production of automation products in the catering industry. In order to solve the long-standing health problems and high labor costs in the catering industry, the industry needs to take measures to improve efficiency and reduce costs, and automated products are an important way to meet consumers' needs for healthy, efficient and convenient life.
The restaurant industry has a long history of unknown sanitation and increasingly high labor costs. The industry urgently needs to make improvements in cost reduction and efficiency to gain more economic benefits. The pursuit of a healthy diet, efficient and convenient lifestyle has also driven the creation of automated products for the catering industry. To address the long-standing hygiene problems and high labor costs in the restaurant industry, the industry needs to take steps to improve efficiency and reduce costs, and automated products are an important way to meet consumer demand for healthy, efficient, and convenient living.
Core Technology and Process Design This intelligent unmanned kitchen consists of 7 units, including bowl supply unit, base bowl unit, noodle ice refrigeration cooking unit, topping refrigeration and reheating. Through the appearance of logic to highlight the overall equipment transmission process, through information tips and materials to express the visual sense of softness and warmth. According to the overall transmission, the transmission process of the surface is regarded as a journey. The bowl supply unit is equivalent to passengers getting on the bus. It is equivalent to the starting point of the equipment and the pause in the middle. As a platform, it is like stopping in the middle to supplement materials. Take completion as the end point. Let the whole production process as a journey of ingredients, the user is the witness and receiver of this journey. The restaurant displays the flow of order information on the glass separated by the kitchen, that is, the projection digital display on the glass, showing the technology, intelligence and safety attributes of the smart restaurant.
Product design through the contact parts of the selection of stainless steel, food information visualization, clean, concise visual experience to reflect the safety attributes.
Designing this smart unmanned kitchen, the unmanned kitchen consists of 7 units including bowl supply unit, bottoming bowl unit, noodle ice cold storage and cooking unit, topping refrigeration and reheating, etc. Through the appearance logic to highlight the overall equipment transmission process, through the message tips and materials to express the visual sense of softness and ba-sed on the overall driveability, the noodle drive process is seen as a journey. The bowl supply unit is equivalent to a passenger boarding. It is equivalent to the starting point of the equipment, and the stopping in the middle, as the station, is like stopping in the middle for refilling. Make the finish as the end point. Let the whole production process as a journey of ingredients, and the user is the witness and receiver of this journey. The flow of order information is displayed on the glass separating the restaurant from the kitchen, I. e. the digital display of projection on the glass, showing the technology, intelligence and safety attributes of the smart restaurant
The product design reflects the safety attributes through the use of stainless steel for contact parts, visualization of food information, clean and simple visual feeling.