For the exterior of the shelter I found that a smooth wooden panels would be suitable for the shelter as it would give more privacy from the outside and also it would represent the client and product the most.
The shape of the shelter will be a simple linear form, representing the formality of the factory style display of the doughnuts. Privacy for the client can be found in the structure at the end, where a bed and storage will be places.
1. The Giraffe Pavilion - The structure is made from hinges, plywood and glued joints
https://www.trada.co.uk/casestudies/overview/GiraffePavilion 2. A Flipboard cafe and street food created by Brolly Design http://retaildesignblog.net/2015/03/22/flipboard-cafe-street-food-by-brolly-design-melbourne-australia/ 3. A charred-timber cabin that travels up and down the UK http://www.dezeen.com/2015/02/04/observatory-study-workshop-feilden-clegg-bradley-artist-studio-mobile-arts-education-programme/ 4. Kiosk designed by Make Architects. The shell opens and closes, with folds and hinges, like a paper fan. http://www.dezeen.com/2014/02/05/folded-metal-kiosks-by-make-open-like-a-paper-fan/
For my initial idea for the doughnut shelter, I had to keep within the 10-12 square meter perimeter. The spaces requires for a doughnut stall to function and trade.
There would be space for the doughnut ingredients, proofer and cooker to make the doughnuts, display unit and also a sitting/sleeping space for the client, which will have to be comfortable for short term inhabitation. Victoria Square marks the end of New Street, but the walk through the City Centre continues a little further through Victoria Square, Chamberlain Square and into Centenary Square on Broad Street. Victoria Square, the heart of the civic centre of Birmingham, is now the place from which distances to the city are measured. First into view on the approach from New Street is a statue known as The Iron Man by Antony Gormley. The square is surrounded by many prominent buildings. On the western side is the Town Hall, on its northern side is the Council House, on its eastern side is 130 Colmore Row and on the south side is Victoria Square House. Why I am selling here The doughnut stall will be able to interact with many people at Victoria Square so the structure of the stall has to be very accessible, having more than one side open for the customers, so it will attract more of the public in. The stall will be places at the bottom of the fountain and steps at Victoria Square. Positioned here people from all the way down New Street will be able to see the stall as well as people walking in Chamberlain Square and Waterloo Street. The trees at the bottom of the steps could be used as privacy for part of the stall. There are many safe places in Victoria Square as there is a lot of open space near the council house and many roads in the area. References
http://billdargue.jimdo.com/placenames-gazetteer-a-to-y/places-b/birmingham-the-city-centre/
How they make the donuts Freestanding: All the factory store's ingredients are prepared in a Krispy Kreme manufacturing facility. The bakers mix the ingredients to form a dough, which they pour into a hopper that eventually become doughnuts. The extruder deposits the ring-shaped dough directly onto a rack conveyer belt that takes the doughnut to its next stop, the proof box. The proof box, is a tall glass case that houses a doughnut conveyer belt carrying trays slowly up and down through the proof box. In order to heat the doughnuts to just the right temperature, the proof box machine has to keep the heat and humidity at very specific levels for a certain amount of time. If it gets too hot or humid, the machine opens up vents in the side of the proofer to let some air out. The dough spends 15 to 20 minutes in the proof box. The conveyer belt tips each doughnut tray over at the end of the proofer run to then cook the dough for around 2 minutes. After they're cooked, the conveyer pushes the doughnuts out of the oil onto the cooling belt. The final step for doughnuts sold in the store is glazing. Each doughnut passes through the waterfall, it's completely coated in glaze. Krispy Kreme hand-dips the doughnuts sold in the stores. Smaller Stores: Most of the smaller stores get their donuts from other locations rather than producing them on-site. References
http://www.krispykreme.co.uk/store-locatorKrispy Kreme stores. http://science.howstuffworks.com/innovation/edible-innovations/krispy-kreme.htm |
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