Eating outdoors
At a barbeque it can be hard to cater for everyone's dietary preferences. Vegetarians may be uncomfortable eating vegetables that have been cooked on the same grill as meat, so may have to resort to salads alone. How can a barbeque grill work more efficiently for a big group with different food needs?
Product Design student Ruth Venediger set out to meet this need by designing a portable charcoal barbeque grill for a small group to use. It also needed to deliver a high quality cooking and eating experience. She started researching where and how a barbeque grill might be used, then used rapid prototyping, producing mockups with cardboard then sheet metal.
Ruth's Ignite grill can be placed on a table, a park bench, or on the ground. It has two vents on the side and two on the lid to help with airflow, and the lid helps the grill heat up and cool down safely. It comes with a chopping board, charcoal tray, two cast iron grills, slash guards and a lid for efficient cooking. Her final stainless steel prototype has been successfully user tested by a family.