食品加工与技术杂志

抽象的

Ergonomic Design of Bent-Handled Culinary Spatula for Female Cooks Stir-Frying Task

Swei-Pi Wu, Chien-Hsin Yang, Chia-Hui Lin and Pai-Kang Pai

This study evaluates how different culinary spatula (turning shovel) designs affect cooking performance during stir-frying. A straight-handled spatula (0°) and three bent-handled spatulas (15°, 30° and 45°) were evaluated across two handle length levels (25 cm and 30 cm). The criterion measures included food-frying efficiency, work posture and subjective rating of perceived discomfort. In a laboratory experiment, 13 female participants were required to simulate a food-frying task with each spatula. The participants ranked their preference after all tests had been completed. The results showed that both the angle of the bent handle and the handle length significantly affected the four criteria. Bent-handled spatulas could effectively reduce palmar flexion/ extension and radial/ulnar deviation, and increase food-frying efficiency, comfort and subjective preference. In general, a benthandled spatula with a 15° angle and a handle 25 cm in length was the best for female cooks stir-frying task.