This is a project in collaboration with Nofima, one of the largest institutes for applied food research in Europe. We were given a brief on cross contamination and how to avoid these kind of scenarios. Our target group was students living in dorms with smaller kitchens.
Many students often tend to make food for several meals at a time. The time between a finished cooked meal to storage in refrigerator can be crucial in terms of bacterias. Condensation increases the possibility of procreation of bacterias and mold. Bacterias procreate between 4-60C* (most frequently at 37C*), does not multiply under -18C* and dies from 72-75C*. This means that we want the food to go from 60 to 4 degrees as quick as possible, in a natural way to avoid procreation.
Heatwave is a food storage container designed with focus on cooling time. The container cools down the food more efficient by letting air flow under the container. Other features is that it is ovenproof for the direct heating in the oven, stackable form to minimize the use of space in refrigerators and a slip lid to use as plate if needed.
Length of project: 4 weeks.
Designer: Hans Kristian Villa
User testing
Ideas
First test
Research // Survey
Key Findings
In Use - User Testing
Rendring in refrigerator
Labeling with Marker + Thermostat indicator
Stackable From
Slip Lid