Researchers develop composite kitchen framework material

It is claimed that the new material, a possible alternative to chipboard, reduces raw material consumption by 25–30 per cent and the carbon footprint of production by 35–45 per cent.

In a statement, VTT’s research professor, Ali Harlin, said: ‘The frames are lighter by nearly a third because they contain more air. Wastage during production is also reduced. This is a generational shift that revolutionises both manufacturing techniques and design.’

According to Harlin, the framework for the kitchen of the future will be compression moulded or extruded. The result is a component of exact dimensions, which does not need to be cut or drilled after production.

The natural fibre reinforcement in biocomposites can be sawdust, pulp, flax, hemp or peat. The new material is also claimed to be significantly stronger than chipboard and has excellent moisture resistance.

VTT has developed this new material in co-operation with Finnish kitchen fitments maker Puustelli.

Harlin believes that furniture companies will be attracted to the new production technique because it will enable them to save on production and transport costs. Furthermore, Harlin said that investments in new machinery will pay for themselves in a few years.