Fountain smartPOUR

The 'Fountain smartPOUR' has been innovatively designed to minimise the 'glugging effect' which occurs when decanting the sauce. The key benefits of this design are; the vent, the ergonomically design handles, and positioning of the opening. The design features a vent which allows air to enter the bottle while pouring out the sauce. This allows for an even flow and a more control ed flow. The bottle features two handles which have been ergonomically designed to make it easier to carry when transporting the bottle and to make it easier to hold and control when pouring and decanting. The opening has been offset hard to one side to minimise the mess caused by run off. This design decision also allows for easy pouring when pouring into other vessels.

The cons associated with this design include; it is hard to stack multiple bottles on top of each other due to the angled top handle and due to the volume of sauce within each bottle it could be difficult to pour when the bottle is full. Through a range of sketches i have been able to refine the design of the 'Fountain smartPOUR' sauce bottle. I have displayed a refined sketcth which communicates my improvement to the design. My improvement include, repositioning the opening, repositioning the top handle, and repositioning the vent.

In my refined sketches i have positioned the opening at a fourty five degree angle to the rest of the bottle. This slight repositioning would make it much easier for the consumer to pour out full bottles of sauce as the bottle wouldn't need to be tilted a much which would reduce the amount of strength needed to pour out the sauce, thus increasing the quantity control and flow control. I have also reshaped the top handle to bring the overall from of the bottle into a rectangular shape allowing it to be stacked more easily. By reshaping the handle i have been able to allow the vent to flow through the hollow handle which allows air to reach the main body of sauce more efficiently then the current design. Through running the vent through the handle more sauce can be fitted into the bottle and a larger volume of sauce can reach the opening, increasing flow efficiency. The overall form of the bottle has taken on a more organic form in my refined design. This change adds for to the bottle which increases aesthetics and allows the sauce to flow more freely inside the bottle. The reshaping of the bottle remains within the external dimensions of the bottle so that it doesn't not effect the ability to store the bottle in minimal space.

Overall my refined sketch of the 'Fountain smartPOUR' sauce bottle include some slight changes to the design which would benefit the consumer in a variety of ways.