Spill saver tray
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Solution Overview
Problem
Conventional serving trays in the hospitality industry require two hands to carry, leading to instability and hand fatigue when carried with one hand, and often result in spills and potential injuries due to lack of balance and ergonomic design.
Innovation Solution
A serving tray with a non-centrally located grip on the underside, allowing one-handed support with improved stability by enabling the tray to be held with a supine palm and forearm support, reducing finger spread and alleviating hand fatigue.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a serving tray is designed with two opposing handles extending above the tray, then the tray can be carried with two hands, but this requires both hands to be occupied and the tray must be set down to serve items
Solution Approach 1:
The tray is segmented into distinct functional zones: a centrally located pour spout for serving, a non-centrally located grip for carrying, and an upper surface for holding items. This segmentation allows the tray to be carried with one hand while serving with the other, eliminating the need to set down the tray.
Solution Approach 2:
Different parts of the tray have specialized qualities: the pour spout provides controlled pouring capability, the non-central grip provides stable one-handed carrying, and the upper surface provides item placement area. This local specialization enables simultaneous carrying and serving functions.
2Ease of operation
If a serving tray is carried with one hand on a supine palm, then one hand is freed for serving, but the tray becomes unstable and tips easily when items are added or removed
Solution Approach 1:
The grip is positioned non-centrally on the underside of the tray, creating an asymmetric design that optimizes one-handed carrying stability. This asymmetric placement, combined with the centrally located pour spout, creates a balanced configuration that prevents tipping when items are added or removed from the tray.
Solution Approach 2:
The grip extends beyond the perimeter of the upper surface in the vertical dimension, allowing the carrier's hand to extend underneath the tray for stable support. This dimensional extension provides a secure grip that prevents the tray from tipping forward or backward while maintaining one-handed carrying capability.
3Reliability
If a waiter spreads their fingers to provide the widest base for carrying the tray, then tray stability is improved, but this causes pain and fatigue in the hand during prolonged carrying
Solution Approach 1:
The tray design preliminarily establishes optimal hand positioning through the non-central grip location and extended perimeter, eliminating the need for the waiter to actively spread their fingers during carrying. The grip structure itself provides the necessary base width, allowing the hand to maintain a natural, relaxed position throughout prolonged use.
4Ease of operation
If the grip is located centrally on the underside of the tray, then the tray can be carried with one hand, but the fingers encroach upon the upper side and reduce serving space
Solution Approach 1:
The grip is positioned in the vertical dimension below the upper surface, extending beyond the perimeter of the serving area. This dimensional separation allows the grip to provide one-handed carrying support without encroaching on the horizontal serving space, maximizing both carrying functionality and item placement area.
Data Source
AI summary
A tray for carrying items, such as food and beverages. In particular, the tray, provided with grips, can be carried, in a relatively stable manner, with one hand. The tray is particularly useful for individuals working in the hospitality industry, such as waiting staff (waiters).