Title: The CareFree Cook Project Proposal
1The CareFree CookProject Proposal
- CS 410
- Group 2
- Spring 2004
- 4 May 2004
2Team Members
3Problem Statement
- Proper monitoring of meat is inconvenient and
cooking can result in inconsistent quality and
safety of prepared food.
4Problem Characteristics
- Inconvenience of constant monitoring
- Lack of expert cooking knowledge
- Over- or undercooked meat
- Food poisoning
5Solution Statement
- Develop an oven control unit that interfaces
with a meat thermometer to provide accurate and
consistent cooking results. The user inputs
collect via a convenient GUI and are used to
control the oven to adjust cooking times and
temperatures.
6Solution Characteristics
- The CareFree Cook will
- Provide user with pertinent cooking information
- Allow user interaction via a GUI
- Automatically start, monitor and cook the meat
shutting oven off at the appropriate time - Safeguard consumers from the dangers posed by
foodborne illness
7Solution Characteristics
- The CareFree Cook will not
- Interfere with the traditional operation of the
oven - Eliminate food poisoning
- Support baked goods other than meats
- Retrofit into existing ovens
8Management Plan
9Research Development Plan
- Required Hardware
- LCD Display
- Clock/Timer
- Thermocouple
- Processor
- Digital/Analog converters
- Signal Conditioner
10Research Development Plan
- Required Software
- User interface
- Database of cooking times and temperatures
- Hardware layer controls
11Time-Temp Controller
- Receives periodic temperaturereports from the
Temp Probe Interface - Receives final user selections from GUI
Controller - Retrieves time-temperature cooking profile from
Database that matches the user selection - Controls the oven temperature
- Compares current temperature end-state
temperature for shutdown warm mode decisions
12GUI Controller
- Receives user input through the pointing device
interface - Generates the graphics displayand sends it to
the LCD screen interface - Initiates cooking profile downloads through the
Internet interface - Retrieves cooking profiles and graphics from the
Database - Sends final user selections to the Time-Temp
Controller
13Database
- Provides cooking profile data tothe time-temp
controller - Provides cooking profile data and graphic images
to the GUI controller - Parses cooking profile data in an XML format from
the Internet interface - Retains information in persistent memory
14Temp Probe Interface
- Receives serial data from the thermocouple via
the A/D converter - Converts non-linear voltage vs. temperature data
into degrees Celsius - Transmits periodic temperature reports to the
Time-Temp Controller
15Oven Control Interface
- Receives on/off commands from the Time-Temp
Controller - Receives temperature commands from the Time-Temp
Controller - Relays commands to the oven via the
Digital/Analog converter
16LCD Screen Interface
- Relays the graphical user display from the GUI
controller to the color LCD hardware - Contains the driver for the serial connection to
the LCD display
17Select Type of Meat
18Select Cut of Meat
19Select Cut of Meat
20Select Taste
21Input Weight
22Select Time to Eat
23Start Cooking
24Evaluation Plan
- Design Reviews
- All plans evaluated and updated during each sub
phase and at the end of each of the production
phases. - Past review used in initiation phase review to
correct mistakes - Quality Reviews
- Evaluate manner in which tasks are completed by
team members - Evaluate deliverables at every stage
- Ensure documentation is being created
- Testing
- Testing at every phase
- Testing of integration phases
- Testing of overall product
- Customer Satisfaction Evaluation
25Marketing Plan
- Major Appliance Manufacturer Profile
- A proven performer in range oven technology
- An extensive research and development department
- An established market share in the major
appliance industry - A strong vision and marketing strategy that
complements our product
26Marketing Plan
www.whirlpoolcorp.com
27Whirlpools Current Oven Range Technology
Marketing Plan
PolaraTM
28Marketing Plan
- Nearly 50 manufacturing and technology research
centers worldwide - Markets Whirlpool, KitchenAid, Brastemp,
Bauknecht, Consul and other major brand names to
consumers in more than 170 countries - Whirlpool is the largest supplier of major
appliance to Sears, Roebuck and Company under the
Kenmore brand
www.whirlpoolcorp.com
29Market Share Comparison
Source Maytag and Whirlpool 2002 Annual Reports
30Marketing Plan
- Whirlpools Mission Statement
- Every Home Everywhere. With Pride, Passion
and Performance.
www.whirlpoolcorp.com
31Marketing Plan
32Marketing Plan
- New home sales are growing, promoting growth in
major appliance sales
http//www.nahb.org
33Marketing Plan
- Design Center Concept, New Home Technologies
- June 2003
- 32 Builders
- Major Suppliers
- Whirlpool Corp.
- Masco Corp.
- Provide New Home Buyers With An Array Of Options
- Finance Options Into Cost Of Home
- Source BIG BUILDER Magazine Publish Date
2003-08-20
http//www.nahb.org
34Marketing Plan
- Potential Sales
- 1,106,000 new home sales in January 2004
according to NAHB - A target goal of 2.5 would yield 27,650 in
CareFree Cook range ovens for the month of
January alone
35Competition Matrix
source http//www.whirlpool.com/shopguide/microw
aves.htmls
36Potential Market
37Phase 0 ConceptionMajor Deliverables
- Feasibility Presentation
- Milestone Presentation
- Final Presentation
- SBIR Grant Proposal
- Project Website
38Phase 0 ConceptionOrganization Chart
39Phase 0 ConceptionSchedule
- Full WBS at end of Phase 0 slides
40Phase 1 Proof of ConceptMajor Deliverables
- Assemble Team
- Papers
- Creative Writing Paper
- Descriptive Writing Paper
- Technical Support Contracts
- Budget White Paper
- User Manual
- Prototype Design
- Market Research
- Project Website
- Lab Prototype
- SBIR Proposal (Phase II)
41Phase 1 Proof of ConceptOrganization Chart
42Phase 1 Proof of ConceptSchedule
Full WBS at end of Phase 1 slides
43Phase 1 Proof of ConceptBudget
44Phase 2 Prototype DevelopmentMajor Deliverables
- Product Design Specifications
- Management Plan
- Personnel Plan
- Testing Evaluation Plan
- Working Production Model
- Software
- Integration of Hardware
- Marketing Plan
- Contract
45Phase 2 Prototype DevelopmentOrganizational
Chart
46Phase 2 Prototype DevelopmentSchedule
Full WBS at end of Phase 2 slides
47Phase 2 Prototype DevelopmentBudget
48Phase 3 ProductionMajor Deliverables
- Customer Acceptance Testing
- Documentation to be shipped with unit
- Sales Contracts
- Customer Support Location
- Release the product
- Out year strategy
49Phase 3 ProductionOrganization Chart
50Phase 3 ProductionSchedule
Full WBS at end of Phase 3 slides
51Phase 3 ProductionBudget
52Schedule Recap
53Project Budget Recap
54Profit
55Risk Management Plan
- Social acceptance
- Limited resources
- Costly components
- Limited primary market
Order of risk severity is read diagonally from
top to right. See the supplemental section for
in depth analysis of all risks and the proposed
mitigating actions.
56Risk Mitigation
- Social acceptance
- Likelihood High (5)
- Consequences Severe (5)
- Mitigation
- Easy and intuitive interface
- Advertising campaign emphasizing convenience and
health benefits - Limited resources
- Likelihood High (5)
- Consequences Severe (5)
- Mitigation
- Pursue funding from government agencies
- Obtain capital investment from Whirlpool or
another major manufacturer
57Risk Mitigation
- Costly components
- Likelihood Above Average (4)
- Consequences Severe (5)
- Mitigation
- Protect LCD from heat, grease and damage
- Design probe for ten-year lifespan
- Limited primary market
- Likelihood Above Average (4)
- Consequences Severe (5)
- Mitigation
- Fashion control unit to mesh easily and
seamlessly with existing models - Ensure per unit price is competitive with other
convenience accessories
58Conclusion
- The required technology exists and is readily
available - The required resources are minimal and can be
acquired in a timely manner - The societal objections can be overcome though
advertising and exposure to the product
59 60Component Price Breakdown
61Supplemental Information
- Each year
- 76 million people are infected with some type of
food poisoning - 325,000 people are hospitalized
- 5,000 people die
62Supplemental Information
- Each year
- 5 to 6 billion dollars is spent in direct and
indirect medical care for food poisoning - 1 billion is spent treating Salmonella alone
- 9.6 billion in lost productivity and wages
63Supplemental Information
- Maran Co.http//www.maran.co.uk
- Federal Communication Commissionhttp//www.fcc.go
v - United States Department of Agriculturehttp//www
.usda.gov - Food and Drug Adminstrationhttp//www.fda.gov
64Supplemental Information
- National Semiconductorhttp//www.netdevice.co.kr
- Boedeker Plasticshttp//www.boedeker.com
- Oak Ridge National Laboratory, Metals and
Ceramics Divisionhttp//www.ms.ornl.gov/mchome.ht
m - First Principles, Inc.http//www.firstprinciples.
com
65Supplemental Information
- Virginia Department of Agriculture and Consumer
Serviceshttp//www.vdacs.state.va.us/index.html - University of Rhode Island, Department of
Microbiologyhttp//www.uri.edu/cels/cmb - Texas Instrumentshttp//www.ti.com
- Net Device Co., Ltd.http//www.netdevice.co.krMa
xim Integrated Products http//www.maxim-ic.com
66Supplemental Information
- Association of Home Appliance Manufacturers
http//www.aham.org/report/files/trends.htm - National Association of Home Builders
http//www.nahb.org