Seasoning Series Design Sesebediswa sa Ho Phutha Diassa ka Zhang Jian-Must, Jiachun Zhou and Yiting Liu

Moralo oa Seasoning Series Design Sesebediswa sa Ho Phutha Diassa ka Zhang Jian-Must, Jiachun Zhou and Yiting Liu ke mohlodi oa khau e hlomphehang haholo ya 2020 Moputso oa Tšepe oa A' Design Award Mokhahleong oa Tlhodisano oa Moralo wa Phuthelo.

TšepePhuthelo· 2020

Seasoning Series Design Sesebediswa sa Ho Phutha Diassa

ka Zhang Jian-Must, Jiachun Zhou and Yiting Liu

Mohlodi oa Moputso oa Tšepe oa A' Design Award Mokhahleong oa Phuthelo

10,423

Mohlodi oa Khau ea Netefaditsweng

Netefatsa Boemo ba Khau bakeng sa #102280

Sheba ho A' Design Award Tokollo ya Boraditaba Baeche ya Moputso

Mebala

Moralo

Mabapi le Seasoning Series Design Sesebediswa sa Ho Phutha Diassa

Moqoqo oa Tlhahiso: Moralo oa Letoto la Diassa ke sete ea liphutheho tsa soy sauce, pepere le mustard. Pitsa ea soy sauce e entsoe ka kaolin e chesitsoeng ka glaze e bonahalang, 'me sekoahelo le 'mele li kopantsoe ka matšoao a shebahalang ka hare le ka ntle. Sehlooho sa eona se nyenyane se kenelletseng se dumella monoana o supang hore o robale ka tlhaho ha ho tšollwa. Mokotla oa pepere o entsoe ka pampiri ea sulphate ea 135 grams, o e-na le sebaka se seholohatsoeng sa ho homa se sebetsang joalo ka setshoaro bakeng sa ho sisinya habonolo. Pepere e bokellana tlase bakeng sa ho tabola le ho tšolla habonolo. Mokotla o mosesane oa mustard o phuthetsoe ka sebaka se se nang moea ka lera la PE bakeng sa ho hatella ho laoloang.

Kamohelo

Mabapi le Moputso oa Tšepe oa A' Design Award

Seasoning Series Design Sesebediswa sa Ho Phutha Diassa ke mohapi oa Moputso oa Tšepe oa A' Design Award, kananelo e hlomphehang e fuoang meralo e metle e finyellang litlhoko tsa porofeshenale le tsa indasteri tse lebelletsoeng ho lintho tse hlahisitsoeng tse entsoeng hantle. Bahapi ba Tšepe ba bontša bokhoni bo boholo, bokhethehi bo phahameng, kutloisiso ea litsebi le bokhoni ba boqapi ba baqapi ba bona. Seasoning Series Design Sesebediswa sa Ho Phutha Diassa e lebelletsoe ho ba ntho e hlahisitsoeng e hlomphuoang haholo, e ratoang le e ratehang, e sebetsang le e nang le mehopolo e mecha. Moralo ona o hapileng Moputso oa Tšepe oa A' Design Award o kenyelletsa mekhoa e metle ka ho fetesisa ea indasteri mme o na le litšobotsi tsa theknoloji tse nang le bokhoni tse amanang le tsebo le talenta. Ka lebaka la botlalo ba eona, Seasoning Series Design Sesebediswa sa Ho Phutha Diassa e tšoanelehela tlhompho mme e entsoe ho fana ka ntlafatso ea bophelo e thusang ho etsa hore lefatše le be sebaka se molemo.

Ka Mora Moralo

Sete ya Boraditaba

Litlhaku, ditho tsa sehlopha le lintlha tsa botekgeniki tse fanoeng ke moetsi wa moralo.

Boleng bo Ikhethang: As for chess seasoning pot, picking up the soy sauce bottle under the guidance of the product form, users will feel the stable soy sauce bottle like picking up chess.
As for pepper seasoning bag, we set the pinch position as a handle to make the pepper bag shake more smoothly. The pepper will be concentrated on the bottom for easy tearing and pouring out.
For mustard bag, the amount of mustard squeezed more careful and easily controlled when shaping the slender.
Boholo le Phuthelo: Chess seasoning pot70 x 70 x 40
Pepper seasoning bag45 x 45 x 2
Mustard bag7 x 4 x 125
Lithegi: Seasoning, Soy sauce, Pepper, Mustard, Packaging
Theknoloji ya Tlhahiso: Kaolin is selected as the base of the soy sauce bottle, which is fired with transparent glaze. The lid and body of the bottle are stuck with concave and convex marks.
The pepper batch is made of 135g sulphate paper.
The mustard bag is vacuum packed with PE film, its product name printed by ink becomes decorative pattern, and the composite curing with PE makes the mustard have a long shelf life and corrosion resistance, which is also soft and slender for tearing and have better control of extrusion.
Phephetso ya Moralo: The biggest challenge of the product is that the product must base on the user's behavior habit and perception psychology when using it, interact with the product through the guidance of the product form, so as to enlarge people's intuitive perception of it, and make the use of the behavior process more smoothly and pleasant.
Dipatlisiso: Firstly, we using the condiment observe the user's behavior. Then, we design the product by continuously product testing and user feedback.
For the perspective of consumers, among the products of the same price, with the prompt and guidance of product form, this product strengthens the user's perception that will have a more pleasant product experience.
The production process of product has been very perfect for mass production in commercial business. The new product form will attract partners buying, improve the evaluation of the industry.
Kgothaletso: Use and enlarge people's intuitive perception of products to make the process of using behavior more pleasant and smoother.
Nako ya Projeke: The project began in Guangzhou in June 2019,completed in Guangzhou in December 2019.
Tsamaiso ya Mosebetsi: The top of the soy sauce bottle is designed to be slightly concave and curved, with the index finger pressing naturally on the top makes pouring soy sauce more comfortable.
For pepper seasoning bag, the translucent packaging makes user want to shake it;enlarge the position of the kneading and set up a handle to make the shaking of the salt and pepper package more smoothly. The salt and pepper are concentrated on the bottom for easy tearing and pouring.
For mustard bag, the elongated shape gives us more control over the amount of mustard that we squeeze out.
Litho tsa Sehlopha: Jian Zhang
Jiachun Zhou
Yiting Liu
Litlotla tsa Setshwantsho: Image #1: Photographer Jiachun Zhou, 2019;
Optional Image #1, Photographer Jiachun Zhou, 2019;
Optional Image #2, Photographer Jiachun Zhou, 2019;
Optional Image #3, Photographer Jiachun Zhou, 2019;
Optional Image #4, Photographer Jiachun Zhou, 2019;