Ergonomic Spatula Redesign
A comprehensive redesign project examining ergonomic principles in the spatula through user testing and iterative prototyping.
Skills:
Human Factors Analysis: Motion studies, grip evaluation, strain point mapping
Design Research: User surveys, testing protocols, data collection
Prototyping: Foam modeling, digital sketching, physical testing
Product Development: Requirements documentation, design iteration, user validation:
Problem Statement: Standard kitchen spatulas show significant ergonomic deficiencies, causing user strain during prolonged cooking tasks.
Evaluation Process:
Initial Analysis
Conducted user testing with existing spatulas
Documented strain points and grip patterns
Identified high-stress areas through stain analysis
Human Factors Assessment
Mapped grip pressure points
Analyzed wrist angles during use
Evaluated user feedback on pain points
Documented motion patterns during cooking tasks
Design Development
Created digital sketches based on ergonomic principles
Focused on natural wrist positioning
Integrated user testing feedback
Developed multiple handle concepts
Testing
Conducted user surveys with prototypes
Gathered quantitative and qualitative feedback
Refined designs based on testing results
Final Design Solution: Developed an adaptive spatula with a moldable grip that customizes to individual hand sizes.
Key features:
Thumb-friendly orientation for reduced wrist strain
Heat-responsive grip material that molds to user's unique grip pattern
Adjustable handle that accommodates varying hand sizes
Design philosophy prioritizing personalization over one-size-fits-all approach
