Kitchen Carcass Sizing via Virtual Functional Element Arrangement
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Solution Overview
Problem
The existing methods for manufacturing kitchens result in significant waste due to the production of offcuts from chipboard carcasses, as they are typically created first and then adapted to fit functional elements, rather than the elements defining the necessary carcass dimensions.
Innovation Solution
A method involving the virtual arrangement of base bodies and functional elements in a three-dimensional space using a computer system, where the base bodies are defined based on the required functional elements, allowing for scalable and grid-based positioning, and subsequent production of the carcass with exact fit and minimal waste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the carcass is manufactured first and then functional elements are adapted to fit, then the manufacturing process is simple, but significant offcuts are produced causing material waste
Solution Approach 1:
The patent inverts the traditional manufacturing sequence by first defining the functional elements (drawers, cabinets, appliances) and their precise spatial requirements, then using this information to determine the exact dimensions and shape of the carcass. This reverse approach ensures the carcass is custom-shaped to fit the functional elements perfectly, eliminating offcuts while maintaining manufacturing simplicity through computer-aided design and virtual modeling.
Solution Approach 2:
The patent employs computer-aided design to dynamically calculate and adjust the carcass dimensions based on the specific requirements of functional elements. By changing the parameter definition from fixed carcass templates to variable dimensions derived from functional element specifications, the system achieves exact fit without material waste while maintaining ease of manufacture through automated parameter calculation.
2Ease of manufacture
If the carcass is designed to fit standard functional elements, then manufacturing is standardized, but precision and adaptability to specific customer requirements are reduced
Solution Approach 1:
The patent performs preliminary virtual arrangement and calculation of the carcass dimensions based on the specific functional elements required by the customer before actual manufacturing begins. This preliminary digital planning stage allows for custom precision to be achieved while maintaining standardized manufacturing processes, as the exact dimensions are pre-calculated and optimized for both the specific application and efficient production.
Solution Approach 2:
The patent uses virtual modeling and digital representations to create precise copies of the required kitchen configuration before physical manufacturing. This virtual copying allows for exact dimensional determination and optimization, enabling the physical carcass to be manufactured with high precision to fit specific functional elements while maintaining the benefits of standardized manufacturing through digital template usage.
Data Source
AI summary
The invention relates to a method for creating a kitchen, comprising the following steps: arranging at least one virtual main body in three-dimensional space, arranging at least one functional element in the virtual main body, fixing the position of the actual main body based on the arranged functional element.