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Klenzo

Your dishwashing companion

Design an affordable, space-saving and assisting washing device for urban kitchens in households of 4-6, reducing efforts and time in manual utensil cleaning.

Your dishwashing companion

Klenzo

Problem background

Unarguably, dishwashing is the most boring household chore.

Neglecting this task even for a day can lead to various consequences, from health risks due to bacterial contamination to the disruption of daily routines and unpleasant living conditions.

Moreover, when the maid doesn't come, dishwashing is the one task among other household chores that cannot be put on hold, emphasizing its essential nature in our daily lives.

2023

Duration - 8 weeks

Manual

Semi-Automatic

Automatic

Manual dishwashing methods in India can vary depending on the region and cultural practices, but some common methods are used across the country are as follows :-

Semi-automatic dishwashing equipment combines manual and automated processes. These equipment reduce user efforts, which if done manually would be tedious.

Automatic dishwashing methods, mainly disshwashers in India have become increasingly popular in urban households due to their convenience and time-saving benefits.

Dishwashing Methods

Flat Brushes

Scrubbers

Dishwashers

Dish/Kitchen Liquid

Dish cleaning Bar/Powder

Intensive Kadhai

Half Load

Offers thorough cleaning for greasy Indian style cookware through high water pressure & temp.

Pressure jets with heated water is sprayed to loosen up stain

Use less water & less time for less number of utensils

Unique Features

Nozzles

Steel palm scrub

Scrub Pad

Steel Scrub Pad

Scrub Sponge

Steel scrub + sponge

Laundry Ball

With handle

Flat with back handle

Flat silicone scraper

Dual brushes

Long handle brush

Dish wash gel

Kitchen tops cleaner

Dish wash Bar

Cu dish shining powder

Market Reasearch

Tap

Cold water

Hot water

Scrubbers

Sink

Dustbin

Soap

Place to keep utensil / drying basket

Drying basket

Water purifier

dustbin and cleaning supplies

Plug point

Tap

45.75cm

78cm

76.5cm

85cm

32cm

54cm

50cm

60cm

152cm

137.16 cm

Chimney

Stove

Dry balcony

Fridge

Exhaust

Context Study

Indian Kitchen Layouts

Sink Area

Manual washing

Dishwashers

Food residue gets stuck in the faucet which can be unpleasant.

Smaller kitchen space

Ghee /Milk utensils are the hardest to clean

Aid equipments help in easier and mess free cleaning

Cleans every corner of the sink without having to use hands

The utensils are arranged and stacked to save space

Water get collected in the utensils

Users let the utensils dry naturally in the dry balcony

Users just dump the utensils in the basket to dry , hece its difficult to find smaller ojects.

The user has to wash certain stains manually which are not cleaned in the dishwasher.

The users fill hot water in utensils that have greasy stains

Milk

Ghee

Utensil that get damaged in the dishwasher -

Pressure cooker / any aluminium utensil

Copper

Brass

Root cause - The materials are not compatible with the hot steam that gushes .

Root cause - The water jet spray does not reach all parts . The force / temperature is not enough to get the stains off . The scrubbing action is absent which reduces the efficency of cleaning .

Orientation of utensils - The utensil needs to arranged in a specific manner for them to be cleaned properly, which is not always practiced by the users.

Space occupied -The dishwasher takes maximum space in any urban kitchen .

Key Insights

Types of stains/ food residues in an Indian kitchen

Name of residue

Burnt milk

Saucepan

Soaking in hot water with lemon, baking soda, metal scrubber

Milk coagulates and sticks to the utensil.

Milk is kept in the same utensil for a longer time period.(Process of boiling and cooling the milk happens in the same vessel)

Milk coagulates mixed with tea sticks to the utensil.

Milk is kept in the same utensil for a longer time period.(Process of boiling and cooling the milk happens in the same vessel)

Flour particles can adhere to the bowl's surface, and if the dough is sticky, it can leave behind residue.

In a buildup of flour dust can create stains.

Cooking starchy foods like rice, lentils, and pasta in the pressure cooker can cause starches to stick to the pot's surface and create stains.

High Heat Cooking, Spice Roasting, Frying etc. happens in an Indian household hence, when cooking at high temperatures, oil can splatter or spread onto the sides of the kadhai or frying pan, leaving behind residue that can become stains.

Indian curries and dishes often use thick masalas and gravies. If excessive oil is used in cooking or if the kadhai/frying pan isn't properly seasoned, it can result in a buildup of oil that eventually becomes stain

During caramelization,

the sugars can stick to the surface of the kadhai and create stains. These droplets can then solidify and form stains. After frying, the droplets can then solidify and form stains as well.

The process of roasting can release ghee droplets that settle on the kadhai's interior. Also, the food getting tossed or stirred in the kadhai, ghee can splatter and come into contact with the sides of the kadhai.

Soaking in hot water, metal scrubber

Daily

Thrice in a day

Daily

During festivals

Once in a month

Daily

3 out of 7 times in a week

Rarely

Soaking in warm water, metal scrubber

Pour water in vessel and boil it, metal scrubber

Soak in warm water

Soak in hot water with soap.

Metal scrubber and soap

Pour water in vessel and boil it, metal scrubber

Saucepan, pot

Saucepan, pot,

cup, saucer

Kadhai, frying pan

Kadhai, frying pan,

large pot

Kadhai, frying pan

Bowl, plate, kadhai

spoon

Bowl, shallow plate

Cooker, pot

Milk residue

Tea & coffee

Oil and masala

Sugar & jaggery

Sticky rice

Curry

Ghee/ butter

Dough

Reference image

Type of utensil used

Steps to clean vessel

Tough to remove

Frequency (in a week)

Easy to remove

Process of boiling and cooling the milk happens in the same vessel. Certain malai residues stick to the bottom of the pan, making it to burn.

5:30 am

10 am

2 pm

Prepration- cooking - Eating

On- demand

Immediately after use

Bulk cleaning

Rinsing

Homemaker

Maid

Working Person

Countertop cleaning

Sink cleaning

Breakfast

Lunch

Dinner

Prepration- cooking - Eating

6 pm

10 pm

Break fast

Time taken to wash (Minutes)

Lunch

Snacks

Dinner

During peak rush hours , users tend to use utensils on demand and leave the remaining for bulk washing.

Key person involved in on demand is usually the Working person or Homemaker and not maid.

Bulk cleaning of vessels is usually done post lunch ,the amount of utensils is the maximum at this time because of dinner and breakfast and lunch utensils.

Sink cleaning and counter top cleaning is done at this time .

The user requires assistance majorly at this stage to manage dishwashing , cleaning and waste management.

Bulk rinsing of vessel is usually done at night, segregated and arranged for cleaning it during the day .

Usually done by working person /homemaker without assistance.

Peak rush hour

Maximum

washing

Maximum rinsing

2 pm

6 pm

Routine mapping

Efforts

Average activity map of washing done in an Indian household

To design an automatic/ semiautomatic attachment washing equipment for working individuals in a family of 4-6 people belonging to upper middle class, to be used in an urban kitchen space, which reduces the efforts, space and user’s overall time investment in cleaning utensils manually.

Must to have

Nice to have

Bulk Utensil Cleaning Capability: The machine should possess the ability to clean a large quantity of utensils simultaneously.

Effective Stain Removal: It should excel in removing stubborn stains from utensils made of various sizes, shapes, and materials.

Efficient Food Residue Removal: The device should offer effective means to eliminate food residues from utensils.

Prevention of Drain Clogging: It must incorporate features to ensure that the washing cycle does not lead to drain blockages.

Compact Design for Urban Kitchens: Considering the spatial limitations in urban kitchens, the machine should be space-efficient.

Odour Elimination: It should be equipped to remove odours, both from the utensils and the kitchen space.

Washing On-Demand: The machine should offer on-demand utensil cleaning, allowing users to wash dishes as needed.

Efficient Utensil Segregation and Space Optimization: It should efficiently manage utensil segregation within its space, optimizing utensil placement for maximum cleaning efficiency.

Automated Utensil Drying: The device should automate the drying process for the washed utensils.

Water Conservation: It must prioritize water conservation by using minimal water while ensuring effective cleaning.

Cleaning of Sink and Countertop: Additionally, it should have features to clean the sink and countertop, ensuring an overall tidy kitchen.

Hygienic and Mess-Free Cleaning Process: The machine should offer a hygienic and mess-free process for washing utensils.

Design brief

A Handheld semiautomatic device that has a compact hub to be placed on the countertop.

The device offers a dual grip and multiple scrubber options to choose from.

A handheld device which has a palm size hub containing a heating element to be attached on the tap.

The device offers a palm grip to the user.

A handheld tap attachment equipment which comes with a soap mixing tub and a water filter.

The faucet contains a combination of 6 small scrubbers, each rotating differently.

A handheld device with a wall mounted hub, which offers automatic soap dispensation.

The device contains a two in one scrubber operated by a slider mechanism.

A handheld device with a wall mounted hub, which offers hot air blowing along with soap dispensation.

The device contains an angled surface for water jet nozzles.

Shortlisted Concepts

Concept Assessment

Assessment Criteria

Concept 1

Concept 2

Concept 3

Concept 4

Concept 5

Weightage

w.r.t context

Space Management

4.5/5

3.5/5

4/5

1 X 4 = 4

3 X 4.5 =13.5

4 X 3.5 = 14

4 X 4= 16

3 X 2.5 = 7.5

1X 3.5 = 3.5

76.5

4.5 X 4 = 18

4.5 x 4 = 18

2.5 x 4.5 = 11.25

2 x 3.5 = 7

3.5 x 4 = 14

3.5 x 2.5 = 8.75

1 x 3.5 = 3.5

78.5

4 x 4 = 16

3.5 x 4.5 = 15.75

3 x 3.5 = 10.5

3.5 x 4 = 14

3 x 2.5 = 7.5

3 x 3.5 = 10.5

88.25

3.5 x 4 = 14

3 x 4 = 12

4.5 X 4.5=20.25

4 x 3.5 = 14

4.5 x 4 = 18

2.5 X 2.5= 6.25

3 x 3.5 =10.5

94.75

3.5 x 4 = 14

3 x 4 = 12

3 x 4.5 = 13.5

2.5 x 3.5 = 8.75

2 x 4 = 8

1 x 2.5 = 2.5

1 x 3.5 = 3.5

60.25

3 x 4 = 12

4/5

2.5/5

4/5

Flexibility in terms of utensils

Total Points

Ergonomic

Cost

Stain removal efficiency

Soap dispension

Hard Water Management

75%

Wall mounted charging dock

PUGH Matrix

Mood Board

Soft

Clean

Homely

Safe

Minimal

Modern

Soft

Durable

Clean

Classic

Minimal

Modern

Your dishwashing companion

Klenzo

Off

Midnight Grey

Ice Blue

A compact addition to your urban kitchen space, designed for efficient bulk and on-demand cleaning of dishes and utensils.

Klenzo is a timesaving handheld device that eases your dishwashing experience by eliminating endless scrubbing.

With its holistic features and versatile functionality, you won't have to lay a finger on those unsightly food stains, keeping your hands clean and stain-free.

Tired of endless scrubbing ?

Introducing ...

Klenzo

Off

Off

Klenzo

Family

A Wall Mounted Hub

A Handheld Faucet attached to the hub

A set of 3 Scrubber Attachments

Features

Compact

The is designed to takes up very less space urban Indian kitchen with hassle free installation

The water heats up to 50°C , an ideal temperature to remove any oily stains.

Regulates soap usage by offering one refill per bulk cleaning cycle, holding up to 45ml of concentrated dishwashing liquid.

Motorized scrubbing effectively saves you from the endless scrubbing of tough stain leaving the utensils spotless.

Featuring 3 nozzle settings, the system cleans a range of surfaces, from large areas to intricate crevices, allowing water pressure control.

Hot water

Soap dispensing

Water jet control

Rotatory scruber

How to use the Product ?

Plug in the device

Power on the hub heating

Attach the scrubber

Open the soap tank and pour liquid soap

Select mode to wash the vessels

Clean vessels with water

Press trigger and lock it to clean vessels

Activate the scrubber

Press the soap button to dispense soap onto the vessel

Faucet

ABS Body in Matte finish

Tampo Printing for brand label

TPU (Thermoplastic Polyurethane) material in soap dispensing button

Rotate sleeve for changing between three water flow setting.

Soap tank

Scrubber Rotating button

Press button for soap dispensing

Press trigger to activate water flow

Water flow control nozzle - flat, shower, jet

Other faucet features

Working Diagram - Handheld Faucet

PRESS

Soap Dispensing

Trigger

Nozzle - Water flow

Motor - Scrubber rotation

Water pipe

PRESS

For jet and flat flow, water comes out directly through the nozzle end on rotating the nozzle sleeve.

Gear Assembly (Gearbox)

On pressing the button, motor starts rotating which rotates the scrubber

for heavy stains scrubbing

Compact wall mounted hub which allows pressurized hot water flow (till 50°C) for efficient cleaning

Sponge + green polyester scrub

for normal scrubbing

Sponge + green polyester scrub + metal grits

Tapered scrub with curved edges

for deep utensils like glasses

Toggle button to turn on/ off the heat

Modelled dip for resting scrubbers onto the hub

Plug provided for Powering on / off the hub

For keeping the wire onto place there is wounding feature provided on the back side of the Hub

Klenzo

Your dishwashing companion

Working Diagram - Hub

Flip the toggle switch on the hub to activate the heating coil . Room temperature water which flows from the pump through a coiled channel in the heating chamber, quickly reaching 50 degrees. Its heating chamber is designed allows for instant heating as the water flows.

A thermostat is designed to cease heating when the temperature reaches 60 degrees Celsius.

Bimetallic plate

Contact

Brass

Normal

Heating

Cooling

Steel

water pipe

Electric wire

Heating of water