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In the past, we approached water with buckets and scoops. On one hand, the use of scoop can not distribute water constantly. On the other hand, the combination of scoop and bucket is effective and efficient when using water. Nowadays, the tap brings us great convenience. However, multiple applications of using water are link to the mono approach of the tap. The working flow in the kitchen is consequently somehow restricted. The STATION is a integration of multiple approaches. It is like the center of water usage in the kitchen, and it allows users to use water flexibly in their kitchen working flow.
University of Twente