Rapid Deployment Kitchen

 

The Marine Corps developed a kitchen to allows cooks to prepare perishable and shelf-stable ration meals in the field with many of the conveniences found in a regular kitchen.  This container is a hard-shell, container-based facility measuring 8 feet by 8 feet by 20 feet, expandable on both sides.  We had to understand the rigor and demands of preparing food in the field in order to design a kitchen whose funionality and layout would take one hour to set up, and another 90 minutes to serve troops a meal.

 

Objective: evaluate the usability of a working protoype and make design recommendations to the Industrial Design team.

 

Methods: literature research of established human factors & behavioral psychology guidelines and physical anthropometics,  rapid testing of in-house mock ups, and observation and interviews during the use of a working prototype in the field.

 

Deliverables: Presentation and written report outlining recommedation based on our finding to improve the usability of the interior design of the RDK

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Developed by the Dept. of Defense Food and Nutritional Research Program at the U.S. Army Soldier Systems Center (Natick, MA)

© 2020 by Emily C. Friedman