普象-让好设计发光

作品定位（英文） Menglong Noodle House uses the scientific method of service design to accurately calculate people, environment, behavior and materials to reduce operation and maintenance costs and achieve the ultimate cost reduction and efficiency.
设计创新点 运用服务设计的科学方法，将人，环境，行为，物料精确计算，设备维护等方面进行统筹设计，确保设备间距最省空间且便于通过，碗柜设备尺寸满足餐厅运营需求，运维成本降低，达到极致的降本增效的同时，同时创造良好的用户体验，将以人为本的设计理念贯彻始终。
设计创新点（英文） Using the scientific method of service design, people, environment, behavior, precise calculation of materials, equipment maintenance and other aspects of the integrated design, to ensure the most space-saving equipment spacing and easy to pass, cupboard equipment size to meet the needs of restaurant operations, operation and maintenance costs reduced to achieve the ultimate cost reduction and efficiency, while creating a good user experience, the human-centered design concept is always implemented.
需求与市场分析 餐饮业长期以来卫生状况参差不齐，同时人力成本过高等问题日益突出。该行业急需在降本增效方面做出改进以获得更多的经济利益。人们对健康饮食、高效、便捷的生活方式的追求也推动了餐饮业自动化产品的产生。为了解决餐饮业长期以来存在的卫生问题和高昂的人力成本，行业需要采取措施来提高效率和降低成本，而自动化产品则是满足消费者对健康、高效、便捷生活需求的一种重要方式。
需求与市场分析（英文） The restaurant industry has a long history of uneven sanitation and increasingly high labor costs. The industry urgently needs to make improvements in cost reduction and efficiency to gain more economic benefits. The pursuit of a healthy diet, efficient and convenient lifestyle has also driven the creation of automated products for the catering industry. To address the long-standing hygiene problems and high labor costs in the restaurant industry, the industry needs to take steps to improve efficiency and reduce costs, and automated products are an important way to meet consumer demand for healthy, efficient, and convenient living.
核心技术与工艺 设计这款智能无人厨房，无人厨房由供碗单元，打底碗单元，面冰冷藏煮制单元，浇头冷藏复热，等7个单元构成。通过外观逻辑来突出整体设备的传动流程，通过信息提示和材质来表达视觉感的柔和和温暖。根据整体的传动性，将面的传动过程看作是一场旅行。供碗单元就相当于乘客上车。相当于设备的起点，中途的停顿，作为站台，就好比中途停顿，进行补料。将完成作为终点。让整个制作过程作为食材的一场旅程，用户则是这场旅程的见证者和接收者。餐厅于厨房相隔的玻璃上显示订单信息的流动，即玻璃上的投影数字化显示，展现出智慧餐厅的科技、智能和安全属性
产品设计上通过接触部位选用不锈钢材质，食品信息可视化，干净、简洁的视觉感受体现安全属性。
核心技术与工艺（英文） Designing this smart unmanned kitchen, the unmanned kitchen consists of 7 units including bowl supply unit, bottoming bowl unit, noodle ice cold storage and cooking unit, topping refrigeration and reheating, etc. Through the appearance logic to highlight the overall equipment transmission process, through the message tips and materials to express the visual sense of softness and warmth. ba-sed on the overall driveability, the noodle drive process is seen as a journey. The bowl supply unit is equivalent to a passenger boarding. It is equivalent to the starting point of the equipment, and the stopping in the middle, as the station, is like stopping in the middle for refilling. Make the finish as the end point. Let the whole production process as a journey of ingredients, and the user is the witness and receiver of this journey. The flow of order information is displayed on the glass separating the restaurant from the kitchen, i.e. the digital display of projection on the glass, showing the technology, intelligence and safety attributes of the smart restaurant
The product design reflects the safety attributes through the use of stainless steel for contact parts, visualization of food information, clean and simple visual feeling.