SMART INGREDIENT RACK(S.I.

R)

KLUGE ARBEITERS-TEAM NO:05

ARCHANA-16BEC037
PREETHI-16BEC057
SINDHIYA-16BEC104
VINOTHINI-16BEC122
KEERTHIKA-16BEC127
 What is Product Concept?

• In our day-to-day life we find it difficult to cook in the morning

buzz.
• So we cannot spend much time on cooking.
• It adds to extra pressure when we need to search for the
ingredients arranged in the rack and cook.
• So we worked on a project to make the cooking process easier.
• Thus we have come with a solution for this problem-'THE
SMART INGREDIENT RACK (S.I.R)'.
 Concept Selection

• Ease of handling.
• Ease of use.
• Ease of identifying the weight of the ingredients.
• Ease of cooking.
• Reduce time consumption.
 Concept selection
• How can the team choose the best concept, given that
the designs are still quite abstract?
By identifying the customer needs.
Analysing the market of the product.
• How can desirable attributes of otherwise weak
concepts be identified and used?
No projects were developed earlier.
• How can the decision-making process be documented?
Document the google survey form
Document the direct survey with customers
Document the market research
 Benefits of concept selection of structured
methods.

• A customer-focused product:
to make cooking process easier.
easy identification of the ingredients.
• A competitive design:
there are no existing projects.we are working on this
project for the first time.
 Concept generation-
classification tree

• product specifications were identified using

1 raw data.

• economic analysis was done through google

2 forms

• working on the software

3

• remaining development of the product

4
 Concept development

1. Clarification 2. External
search

4 Concept
3 Internal
combination
search
table

5.
feedback
TWO OTHER APPROACHES:

• Decomposition by sequence of user actions

pronounce the ingredient
2 rack with that ingredient comes out

• Decomposition by key customer needs

less manual works
easy identification of the ingredient
load cell indicates the ingredient box which are of less
quantity
 Key Customer Needs

• Easy identification.

• Easy interaction.

• Doing work without manual support.

• Identification using visual display.

 STEP1:Problem Decomposition
Function Diagram

LOADING
INPUT UNLOADING THE
INGREDIENT

VOICE LED
MODULE IDENTIFICATIO
N

END
CONTROLLE DISPLAY THE PROCESS
R INGREDIENT
S
 STEP 2:External Search

Lead Users
• Family members
• Hotel seekers
• Food contractors
• Dealer network
Benchmarking
The product is not available and we are working on this
project for the first time
Intent to apply for competitions
Applied for TNSCST
 STEP 3: Internal Search

• Add robotics.
• Add technologies like IOT.
• Screen display.
• An alert system to alert us when the ingredients are empty
STEP4: Cocept combination table

CHOOSING OF
INGREDIENTS PROCESS

1MANUAL HANDS
2VOICE VOICE
CONTROL MODULE
3SELECTION LED
TYPE
 STEP 5:Feedback/voice of the
customer

• Display the possible dishes that can be cooked with the

available product.

• A monitoring system to alert us to fill the ingredients

when it is getting empty.