Why can Mrs. Fang understand consumers and find the direction of kitchen appliance innovation?

Liu Runzeng, a famous business consultant, said that the range hood was actually the first European invention. But we did the best. Why? Because European kitchens do not have such large lampblack. So to some extent, it is users who have made technology.

Indeed, different from western food, Chinese cooking is often dominated by frying, frying and frying. The oil smoke generated in the cooking process of heavy oil Chinese food is naturally unexpected by foreign kitchen brands.

For consumers, if the smoke exhaust of the range hood is not timely and thorough during long-term cooking, they will not only endure the heat brought by the smoke, but also increase the incidence rate of lung cancer. Therefore, the selection standard of the range hood is higher.

Imitation is hard to be a foregone conclusion, so there is only one way left for kitchen appliance brands - innovation.

However, many enterprises will regard research as the only way and consumers as a tool to answer questions in the process of innovation. This lazy innovation method often does not have ideal results, nor will it be recognized by consumers.

In order to achieve real innovation, consumers must take the first step to solve their hidden and unknown pain points. Fang realized this very early, so she took how to meet the cooking needs of consumers to make more delicious meals faster and more comfortable as the premise of innovation, and started from the heart to make good products.

In 2010, a CCTV report that "kitchen lampblack aggravates the risk of lung cancer for housewives" asked Fang Tai to adjust the research and development direction of range hoods from focusing on quantitative indicators such as air volume and air pressure to qualitative indicators such as "the best smoke absorption effect" and "no smoke".

Since then, Mrs. Fang's team has fried thousands of kilograms of chili peppers and conducted countless experiments. Finally, in 2013, she developed the "Wind Magic Cube", which was considered to be the best range hood in the world at that time. It is worth mentioning that, as the leader of the National Range Hood Standardization Working Group, Fang Tai led the undertaking of national key scientific research projects during the "11th Five Year Plan" and the "13th Five Year Plan", and participated in the revision/formulation of more than 130 domestic and foreign standards.

In the past 26 years, we have been deeply engaged in high-end kitchen appliances, and Foxconn has continued to promote the in-depth development of basic scientific research around the three core technologies of air, water and cooking. In the field of cooking, Fang found that when people evaluate a dish's taste, they often praise that the cook has a good grasp of the temperature, and controlling the temperature is essentially temperature control.

In order to develop a steam box suitable for Chinese cooking, the first problem that Fang Tai's research and development team needs to overcome is how to master different cooking methods in the eight major cuisines and find the best cooking curve for different dishes.

After more than ten years of traveling in more than 20 cities and tens of thousands of kilometers, the research and development team of Fang Tai has collected more than 2000 cooking data of local classic dishes by visiting famous cuisine masters. Finally, after precise calculation, adjust the details of the dishes in terms of temperature and time to build perfect cooking curves and restore the original taste of the master to the greatest extent.

Taking steamed fish as an example, the engineers of the Fangtai Research Center for Cooking and Nutrition determined the top 20 families that often eat fish by collecting data. Then, according to the ranking list, test whether these fish are suitable for steaming, and finally adjust the cooking time and temperature according to the type and size of the fish. After nearly half a year's cooking verification and nutrition analysis, Fang Tai has given several cooking curves of the 10 most commonly used fish, so that users can choose the most suitable temperature curve according to the type and weight of fish when cooking to make delicious food.

As for Fang Tai's continuous innovation, Liu Run affirmed: "Innovation in science and technology has never been the goal. Consumers are the goal. It has always been, and will always be. Only by focusing on consumers and technology can we continue to create 'pioneering innovation' products from the bottom logic."

From consumers to consumers, a great enterprise can always think on the side of consumers at the first time and force its own technological innovation based on consumers' pain points.