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Firo Fire Cooking Set by Andrea Sosinski |
Home > Winners > Design #59466 >Interview |
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FS: What is the main principle, idea and inspiration behind your design?
AS: I wanted to create a possibility to cook safe with real open fire. With all common cooking tools you have to lean over the fire which is not very safe. And BBQ is only cooking with glowing coal, because cooking with open fire is hard to handle. It is too hot and too irregular.
FS: What has been your main focus in designing this work? Especially what did you want to achieve?
AS: I wanted to combine the fascination of fire with a modern way of cocking which is safe, multifunctional, flexible and communicative.
FS: What are your future plans for this award winning design?
AS: I want to find a company that will produce and market this product on license worldwide. I already have a book full of people that want to buy it when it is produced. I collected the contacts during fairs (like the Ambiente in Frankfurt) and exhibitions.
FS: How long did it take you to design this particular concept?
AS: It took me over 1 year.
FS: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?
AS: It is the work of my diploma that I did at the end of my studies.
FS: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?
AS: It is still a well working prototype. I want to find a company that will produce and market this product on license.
FS: Who is the target customer for his design?
AS: 20-65 years old, love outdoor, adventure, fire. Catering Companies Outdoor experience companies Event-Cooking at Fairs and company events
FS: What sets this design apart from other similar or resembling concepts?
AS: Safe: - safe distance to the fire through length of the oven (lies half in, half outside the fire); operation in fire free area (not above the fire like many other) - the oven case protects the food in the pots from the irregular hot fire - no spilling of food because of revolving balanced pots - quick, safe, stress free food controlling through a drawer-like opening & closing - heat regulation through piecemeal opening or closing of the oven or/and through dislocation of the pots on the rail (behind hotter than ahead) - gloves and heatproof jackets - safe removal of the hot pots by cutlery Flexible: - portably, therewith place independent - usage in every open fire (fireplace, fire bowl, campfire), therewith seasons and weather independent - preparation variety - expandable assortment enables meal for up to 12 persons - fast leaving of the fire place: quickly cooling off material - multifunctionality saves material and therewith weight, place, expense: cutlery = fork, spoon and removal tool porcelain vessels = cooking and eating pots oven = preparation and carriage cover for pots accessories bag = seat pad and storage - heatproof jacket enable to hold the hot pot in the hand; no table is required Economic: - wise usage of energy: multi-purpose utilization of an ambiance creating fireplace/firebowl as an additional energy source for cooking - use of wood as a renewable natural source - long-living product; reusable Interpersonal: - creation of communication and conviviality by shared preparing, cooking and eating - creation of individuality in the group: everyone can assemble and prepare its meal after own taste and creativity Healthy: - gentle preparation without supplement of shortening - no cancer-causing benzopyrene development - clean, hygienic eating out of well to clean porcelain - impervious, nonporous oven material protects the meal against dirt and smoke - equal warming of the meal: the pots float on the rail midway of the oven and are equal heated up by surrounding air - varied menu consisting of several courses
FS: How did you come up with the name for this design? What does it mean?
AS: FIRO is a combination of the englisch word "fire" and the german word for tube: "Rohr".
FS: Which design tools did you use when you were working on this project?
AS: plaster, porcelain, technical ceramics, a lot of paper and pencil
FS: What is the most unique aspect of your design?
AS: multifunctional modern cooking with real open fire
FS: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?
AS: I worked with Saint Gobain Industrial Ceramic in Rödental to produce the tube and to make tests in fire with different technical ceramics.
FS: What are some of the challenges you faced during the design/realization of your concept?
AS: Find a material that resists the irregular and high temperature of fire, that keeps its shape and function while hot, that can be used for eating purposes and that has the right thermal conductivity. Another challenge was to find the right size of the tube and the bowls. They should not be to big to not be to heavy in the end. They should not be to small because it would not do justice to the effort. The tube should not be to short. That would be not safe enough while handling. And not to long because this makes it more heavy. I decided to do 4x 250ml bowls in one half a meter tube, all in all in a 5kg package.
FS: How did you decide to submit your design to an international design competition?
AS: I was invited to do so. I hope it will enlarge the chance to find a licensee.
FS: What did you learn or how did you improve yourself during the designing of this work?
AS: I was hard working and didn't give up finding solutions even while other people told me that it is impossible and I should choose another project. But I kept on going and in the end I surprised and convinced everybody. That made me proud and strong.
FS: Thank you for providing us with this opportunity to interview you.
A' Design Award and Competitions grants rights to press members and bloggers to use parts of this interview. This interview is provided as it is; DesignPRWire and A' Design Award and Competitions cannot be held responsible for the answers given by participating designers.
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