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Analog

Burman, Markus (2019) In Diploma work IDEL01 20192
Industrial Design
Abstract
There is not much that can compete with pre-
paring and enjoying a meal, cooked to perfec-
tion, in the company of friends.
No matter how skilled you are at cooking
or baking, it is impossible to achieve the same
quality of bread and pizza as in a restaurant
since a regular household oven will not genera-
te the temperature or taste needed.
To solve this I set out to design a way for
homeowners to achieve the same quality of
cooking and baking as if it was made in a ba-
kery or restaurant by providing them with a
non-permanent solution for use in their own
backyard.
The end product would cater towards the
affluent, consumption inclined, quality min-
ded, initiated and well informed homeowners
in their late... (More)
There is not much that can compete with pre-
paring and enjoying a meal, cooked to perfec-
tion, in the company of friends.
No matter how skilled you are at cooking
or baking, it is impossible to achieve the same
quality of bread and pizza as in a restaurant
since a regular household oven will not genera-
te the temperature or taste needed.
To solve this I set out to design a way for
homeowners to achieve the same quality of
cooking and baking as if it was made in a ba-
kery or restaurant by providing them with a
non-permanent solution for use in their own
backyard.
The end product would cater towards the
affluent, consumption inclined, quality min-
ded, initiated and well informed homeowners
in their late thirties to early forties, with a
strong interest in cooking. They are willing
and able to spend substantial amounts of mo-
ney on home and garden decor, furniture and
outdoor living products, and are also inclined
to pursue specialty interests.

The current market and differences between
wood fired ovens and grills were analysed and
the insights were framed in a function ana-
lysis divided into four groups of performance,
physical, aesthetical and emotive attributes that
served as guidance in ideating and conceptua-
lizing the product.
The process resulted in a useable product ac-
companied by sketches, 3D visualizations and
photographs of both the process and the end
product.
During the build phase I came to the con-
clusion that an experienced crew of fabricators
with all materials at hand and all machinery
set up and tuned would without a doubt be able
to build a small production run in a fraction of
the time I have spent building this prototype.
This has proved to be immensely fulfilling
and I have attained a deeper understanding of
opportunities and difficulties and how to over-
come them, in which I see great benefits in ha-
ving when conducting dialog with fabricators,
suppliers and manufacturers in my future pro-
fession. (Less)
Please use this url to cite or link to this publication:
author
Burman, Markus
supervisor
organization
course
IDEL01 20192
year
type
M2 - Bachelor Degree
subject
publication/series
Diploma work
report number
ISRN: LUT-DVIDE/ EX--19/50436SE
other publication id
ISRN
language
English
id
8998470
date added to LUP
2019-12-06 15:53:11
date last changed
2019-12-06 15:53:11
@misc{8998470,
  abstract     = {{There is not much that can compete with pre-
paring and enjoying a meal, cooked to perfec-
tion, in the company of friends.
No matter how skilled you are at cooking 
or baking, it is impossible to achieve the same 
quality of bread and pizza as in a restaurant 
since a regular household oven will not genera-
te the temperature or taste needed.
To solve this I set out to design a way for 
homeowners to achieve the same quality of 
cooking and baking as if it was made in a ba-
kery or restaurant by providing them with a 
non-permanent solution for use in their own 
backyard.
The end product would cater towards the 
affluent, consumption inclined, quality min-
ded, initiated and well informed homeowners 
in their late thirties to early forties, with a 
strong interest in cooking. They are willing 
and able to spend substantial amounts of mo-
ney on home and garden decor, furniture and 
outdoor living products, and are also inclined 
to pursue specialty interests. 

The current market and differences between 
wood fired ovens and grills were analysed and 
the insights were framed in a function ana-
lysis divided into four groups of performance, 
physical, aesthetical and emotive attributes that 
served as guidance in ideating and conceptua-
lizing the product. 
The process resulted in a useable product ac-
companied by sketches, 3D visualizations and 
photographs of both the process and the end 
product.
During the build phase I came to the con-
clusion that an experienced crew of fabricators 
with all materials at hand and all machinery 
set up and tuned would without a doubt be able 
to build a small production run in a fraction of 
the time I have spent building this prototype. 
This has proved to be immensely fulfilling 
and I have attained a deeper understanding of 
opportunities and difficulties and how to over-
come them, in which I see great benefits in ha-
ving when conducting dialog with fabricators, 
suppliers and manufacturers in my future pro-
fession.}},
  author       = {{Burman, Markus}},
  language     = {{eng}},
  note         = {{Student Paper}},
  series       = {{Diploma work}},
  title        = {{Analog}},
  year         = {{2019}},
}