David Winters
Portable BBQ
Third Year
6 Weeks
For this project, there was a large emphasis on designing a mass produced product using metal fabrication techniques. The final design had to be designed with a technical knowledge of how each individual part could be produced or sought [as a standard part].
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The BBQ had to be portable but equally cater for up to 20 people at a time. The assembly mechanism had to be easy to operate- plus the design needed to be able to hold utensils and allow for simple disposal of used fuel. All of this within a system that had a target market of young adults aka.18-30 year olds.
Stage 1: Research
Initial research was undertaken on understanding the user group being designed for through a persona, and on potential design inspiration through a form moodboard.
A mechanisms board was also created as the brief stipulated the BBQ needed to fold down- so it was important to understand options to achieve this before putting pen to paper.
Stage 2: Ideation
Three concept directions were created based on initial research and presented to the client. Information on how the BBQ is assembled, used and stored was displayed on these concept boards.
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The client chose Concept C for further refinement.
Stage 3: Refinement
Aesthetic and manufacturing refinement occured to work the design up to something that could be reproduced in Solidworks. A 3D rough model was also made to determine the height the legs should sit at for optimum use for the greatest breadth of user sizes.
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Technical views [fully dimensioned] were produced with these finalised dimensions.
Stage 4: CAD Model & Engineering Drawings
CAD model of the final design, including utensils.
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From this model, a General Assembly of the main unit was created along with two Detail Drawings- one metal component and one plastic component.
Stage 5: Presentation Boards
Final Presentation Boards of my Portable BBQ concept for Masterbuilt, the CON/QUER. Key features include:
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Separate Meat & Veg Prep/Storage areas.
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Moveable cooking divider [to separate Vegetarian cooking area from meat].
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Telescopic folding legs/handles.
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Simple ash removal door.
Stage 6: Technical Report
A technical report was also produced for this project, detailing how each component was to be made and how much this would cost [resulting in a final RRP for the whole BBQ]. Standard components were also found and included within this.
For plastic parts, some fill analysis results were included to show confidence of production.
