Usability analysis of industrial cooking equipment.
This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.
Department of Design, Faculty of Boa Viagem, Jean Emile Favre street 422, Imbiribeira, Recife, Pernambuco, Brazil. alexanavilar@gmail.com
Alexana Vilar Soares
AV
Calado
Marcelo Márcio
MM
Soares
D000062:Accidents, Occupational; D000328:Adult; D000886:Anthropometry; D003258:Consumer Behavior; D003296:Cooking / Q000295:instrumentation*; D004867:Equipment Design; D006804:Ergonomics; D005260:Female; D006358:Hot Temperature; D006801:Humans; D008297:Male; D008875:Middle Aged; D059352:Musculoskeletal Pain / Q000209:etiology*; D009784:Occupational Diseases / Q000209:etiology*; D012147:Restaurants; D012449:Safety; D055815:Young Adult