| Abstract [eng] |
Quality heated exposition shelf is wanted in most restaurants. Restaurant owners challenge manufacturers with criteria such as design, looks, functionality and affordability. Creation of new product is required when shelves don’t meet customer requirements or new equipment allows more efficient and less costly manufacturing. To design the optimal and quality solution, market needs to be analysed and compared. Seven competitors’ shelves were compared by five criteria: strategic fit, technical feasibility, customer acceptance, market opportunity and financial performance. After reviewing analysis results, the most popular, quality, and practical design was chosen. To pick the crucial part of the shelf- heating element, simulations and real tests were performed for each of eight elements seen in competitors’ models. The goal of simulation was to compare the values for different elements, not to obtain absolute values. When the real tests were performed the difference with simulation was observed and only two heating sources met the criteria for the shelf. The best performing heating element was picked and second, more elaborate test was performed to ensure correct values are reached on the surface where food will be stored, and that the element doesn’t overheat surface of the shelf and other crucial electronic components. It was confirmed that the criteria were met and the final element picked was 400 W HTS type ceramic infrared heater. The product’s financial performance was evaluated by costs and profit calculations which help to price the unit correctly and ensures good competitiveness in the market. |
