Chilled cheese trolley
In 2007 cheeses trolleys for restaurants had an outdated design and were not very effective. The master cheese ripener Xavier asked me to create a model for him. He simply told me "it would be nice if the cold could come from above". I searched for the convergence between functions, materials, virtual optimization, economy of means and manufacturing technologies, with the goal of creating a beautiful piece of design.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
Since 2007, Keza has become a reference for a quality cheese serving trolley in gastronomy. Primarily as functional tool, it also looks like a friendly object with shapes designed to excite the curiosity of the guests. This is achieved by a stylized wooden structure put on industrial wheels, which opens and deploys to reveal a presentation table.
OPERATION / FLOW / INTERACTION:
Stored in a fridge between the services, the tray is set into the trolley to keep cheese at the correct temperature. Serving the cheese should also be a showcase activity triggering the desire. The trolley is driven with ease by the waiter and then deployed. Fine cheeses are presented in good looking and tasting conditions.
PROJECT DURATION AND LOCATION:
This project started in January 2007 in Toulouse and ended in January 2008. The first prototype of Keza was exhibited at the Rencontres Internationales de la Gastronomie in Toulouse. Keza was then finalized by taking into account pertinent remarks made by several chefs at this meeting. It was during the design of this very first piece that Patrick Sarran founded the QUISO brand for restaurants. Since then, Keza has continued to be improved by the designer.
FITS BEST INTO CATEGORY:
Furniture, Decorative Items and Homeware Design
PRODUCTION / REALIZATION TECHNOLOGY:
Manufactured in small scale production Keza is a solid wood rolling structure, with interiors made of synthetic materials, The assembly by bolts and metal connectors makes worldwide after-sales services easier. It is the first piece of a family that currently includes five trolleys made up with several common parts. The structural connection is made between the legs and the shelf. The box top can then be cut and modified to create other pieces in the family. The standardization facilitates economies of scale.
SPECIFICATIONS / TECHNICAL PROPERTIES:
KEZA can be dismantled in a minute without any need of tools. Cheese box overall dimensions W x H x D = 670 x 970 x 640 mm - Extended cheese box W x H x D = 1090 x 850 x 640 mm - Structure in solid oak or beech, local premium wood - Laminated, compact cheeseboard - Super-soft wheels fitted on bearings - Glass methacrylate - Two eutectic cold packs Electrical module containing a 12V battery - Finishes with polyurethane varnishes and lacquers Packaging - strapped onto a pallet under a sturdy cardboard
chariot à fromages, chariot à fromages, plateau à fromages, cheeses trolley, cheese trolley, cheeses car, cheese cart
Since 1993, I have followed the activities of my brother, Chef Michel Sarran. Thanks to his advice and that of master cheese ripener Xavier, I created two custom-made cheeses trolley models for restaurants. After this experience I was more conscious of real issues. I decided to build up a list of functional specifications to design an effective cart that could be produced in small series. The prototype was made in my workshop, the electronic part in an engineering office.
The fact that no similar products were on the market gave me a great freedom in creating the cart. However, there were numerous constraints to fulfil: efficiency of the cold distribution, materials, energy, strength of the structure, durability, handling, hygiene etc ... It took me a long time to find appropriate hinges for the box, good wheels and its bindings. Designing inbuilt handles was also difficult. By trial and error I opted for the present round shape that turned out to be easy to use and had a friendly look. Many details have evolved quite significantly between the 2008-prototype and the present model, however, the design appearance has essentially remained the same.
TEAM MEMBERS (1) :
All images: Photographer Patrick Sarran
Patented INPI N° 03-03-817534/817535/817536/817537/817538 France 29/11/2007 copyright Patrick Sarran