Browsing by Author "Masabanda Quishpe, Hipatia Fernanda"

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    Diseño de indumento gastronómico y su aplicación con textil inteligente
    (Universidad Técnica de Ambato. Facultad de Diseño y Arquitectura. Carrera de Diseño de Modas, 2021-09-08) Masabanda Quishpe, Hipatia Fernanda; Betancourt Chávez, Diego Gustavo
    In the city of Ambato the profession of chef or culinary arts has grown, it is currently attractive to universities that have seen an academic opportunity for many young people, generating sources of entrepreneurship and business, one of the drawbacks that affects this corporation is because the supply of clothing is reduced, obsolete, of poor quality and inadequate raw material, which is why the gastronomic clothing does not fulfill the function of providing comfort, safety and quality, qualities necessary to improve work performance, reduce occupational hazards in each area and intensify the use of a uniform in this area. The gastronomic clothing has a great demand of which the percentages are the following of traditional uniforms with 80%, 17% modern suits and diverse radical interpretations with 3%. By offering quality gastronomic clothing that meets the needs of professionals, the aim is to improve the safety of the user, provide comfort and convenience, so that they can better develop the work, taking into account the requirements of the uniforms by the chefs, The aim is to generate proposals with intelligent textiles that are stain resistant to eliminate dirt, flame retardant to provide greater protection, antibacterial to prevent the development of microorganisms or accumulation of odors, breathable to avoid creating discomfort, all these conditions will help the garments to increase their added value. Currently, the most used fabrics for gastronomic apparel are repel fabric, which is made of 100% polyester with a water repellent finish, linen with a blend of 65% polyester and 35% cotton and finally a 100% cotton gabardine, which varies from 120 to 240 grams depending on the garment, which do not meet the specifications and certifications of the AATCC 100: 2019 in relation to antimicrobial fabrics and UNE-EN ISO 11612:2015 standard based has protective clothing against heat and flame. Finally, by using smart fabrics, what has been achieved is that the requirements of chefs are taken into account, thus providing a different gastronomic clothing option that meets the specifications and needs of professionals in the aforementioned branch.