Most of the current containers that we put food are made of plastic or foam boxes. After the use is finished the container becomes rubbish and will greatly affect the environment. Due to slow degradation Plus informal disposal And higher consumption The use of natural products is in great demand. Because it is beautiful and natural-looking pleasing to consumers Therefore the basic processes forming patterns were studied by rubber product molding techniques. Determine the material to be molded into the sample container. Design and build a small molding set. Provide binders used for the stabilization of natural materials. Experiment for forming and the Conclusion of the experiment From the results of operations and experiments it was found that the study of the prototype extrusion set Using a rubber molding technique Can be applied by various elements The process of rubber molding can be used in the development of natural container molding and the process can produce prototype containers from natural materials. Under the suitable size of the mold the area of the mold is smaller than the mold plate area of the machine or the size of the mold area the area of no more than 60-70% of the mold holder plate.

This project aims to create the model of fire protection system for the kitchen. The model installed of protection and notification systems was created by using the Google SketchUp program with a ratio of 1:10 from the real kitchen scale. According to the literature it was found that more than 50 % of the fire within the shelter occurred in a kitchen. The main causes are flame heat sparks and electrical equipment. The system was developed to detect flame gas and smoke by using infrared sensor (IR FLAME) and gas detection device (MQ-2). Arduino MEGA2560 is a central processor to control the device of the protection system. Node MCU is a data receiver with Arduino to display the average amount of gas flame through the Blynk application in real time and send notification via the Line application when the amount of either flame gas or smoke is greater than or equal to the specified quantity. Fire protection system is divided into 3 conditions: fire gas and smoke. In case of fire the sprinkler will be activated with class K extinguishers to extinguish fire. In gas leakage conditions ventilator will be activated to ventilate the gas leaks and the gas supply is cut off. For smoke condition the ventilator will be activated to ventilate the smoke out of the kitchen. The results of the experiment by using the method of dividing into 13 simulations in total. The system can detect the flame with 12 points 92% from 13 points. In case of gas a can of gas was used in all tests. Nine points of gas can detect with 69% of the total 13 points. The smoke detector can capture smoke with a large amount of smoke. There are a total of 13 tests that can capture 11 smoke points representing 84% of all 13 points.

The purpose of this research were 1) Development and production of the cotton fabric suitable for use in the kitchen apparel chef Thailand 2) test the suitability of the fabric from the fabric used to make kitchen apparel chef in Thailand. Tools used in the study are the fabrics used to make clothing chef woven pattern 2/1 for 3 structures 1) Cotton100 2) Polyester Microfiber and 3) TR. Being three fabrics to test of the fabric aspects of the durability of color to light color fastness to washing colorfastness to perspiration strength of the yarn yarn number weight yarn yarn twist yarn thickness weaving and resistance to abrasion properties of the fabric the effect of moisture. The quantitative data were analyzed by descriptive statistics from assessment and feedback of chef’s uniforms by the establishment of a laboratory in the kitchen by cooking in Thailand 15 Thailand kitchen. The chefs were wearing 3 sets each 5 days per a types of them for 15 days. Each of chef’s uniform made from the different types of fabrics. Data analysis and interpretation with the average 5 level content analysis and evaluation. Data analysis in descriptive and narrative. The results founded that Chef of food establishments restaurants Hotel and restaurant with 15 people most of the food is the leader in working kitchen (Executive chef) the timetable of working in the evening in the Thai-kitchen from 12:00 to 21:00 o’clock for 5 days a week. It’s about environments of Thai-Kitchen The temperature of the kitchen operations in restaurants and room temperature and after the experimental wear three types of 15 day Chef has been satisfied in sample number 2. It is Micro Fiber fabrics because there is good ventilation not get heat easy to clean fabric good reflect of oil or anti-oil water absorption and drying rate of the normal range. Micro Fiber fabric when Chef wear it not heavy able to wear at all times. The results of the test and analysis Micro Fiber Cloth material that is resistant to very light. The fabric is not easily broken. Strength and abrasion resistance as possible. It is oil on fabric and yarn on the oil splash in the Kitchen. Including the ability to absorb water and the distribution of water as much as possible.

This research is the designing of chef apparel in order to appropriate with their tasks in Thai kitchen. The objective of this research are to design the appropriate chef apparel to work in the Thai kitchen and study the consumer satisfaction of apparel designing for the chef in Thai kitchen. Starting from sketching chef outfits. There are 60 styles from 15 styles of each category. For example hat chef jacket scarf and napkin. There are 5 sketches selection of each category by specialist. Therefore researchers set in to five outfits for sewing and survey the satisfaction amount 200 random sampling using 100 customers at Central Pinklao and 100 Thai kitchen chefs or Thai food business investor. The assessment and questionnaire was analyses through statistical and percentage to demonstrate in table. The study result in consumers’ satisfaction with regard the designing of chef apparel in order to appropriate with their tasks in Thai kitchen found that were mostly 59.5 percentages’ samples as male and 39 percent in an age range between 46 years. There are 50 percent of samples was professional chef sample with 47.5 percent of Bachelors degree and 33 percent of receiving monthly income from 30001 baht upwards. From the mostly research of consumer used to take the service in restaurant with a chef uniform was 90 percent. The 94 percent of opinions about Thai identity not show in chef uniform and also they agree with Thai identity in chef uniform 96 percent. The analysis of the satisfaction of consumers to the appropriate chef’s uniforms design with the chef’s performance in the Thai kitchen The analysis results showed that the overall images of all design as follow the first design is number 2 average in 31.04 in the highest level of satisfaction. Next the second design is number 3 average in 4.16 in the satisfaction level. Then the third design is number 4 average in 4.15 in the highest level of satisfaction. The fifth design is number 5 average in 3.92 in the high level of satisfaction and the last design is number 1 average in 3.29 satisfaction level was moderate.

The purpose of this research aims to develop and design kitchen furniture of experience training for blind. The samples of this research were consisted of 2 groups : Blind (15) and Low Vision (15). By means of BME (Body Motion Environment) testing and the observation method the research endeavors to derive the spatial and dimensional solutions. Areas of interest were explored include circulation areas for kitchen furniture access major activity areas around cooking activities model (3x3x2.5 m) and the behaviors on the top view and the side view that occur in cooking areas were investigated by using digital camera (Moticam 1000).