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Anonymous users2024-01-23When designing a kitchen, it is generally necessary to grasp several aspects: such as maintaining ventilation and good lighting; The kitchen door should not face the toilet door; The use of sliding doors can be used to present a free state of opening and closing. The basic concept of kitchen design is a "triangular workspace", where sinks, refrigerators and stovetops should be placed in place, preferably no more than one metre apart.
In all kinds of kitchens, a straight kitchen should arrange all the work areas on one wall, which is usually used when there is not much space and narrow corridors. The workbench should not be too long, and it is best to arrange a panel that can be retracted or folded in case of emergency. The L-shaped kitchen is arranged in the three working centers of washing, catering and cooking in order to be arranged in an interconnected L-shaped wall space.
The U-shaped kitchen has two corners in the work area, and the sink is best placed at the bottom of the U-shape, and the pantry and cooking area are lined up so that the sink, refrigerator and cooking utensils are connected in a regular triangle. In the hallway kitchen, the work area should be arranged on parallel lines on both sides. If there is enough space, the dining table can be arranged at the rear of the room.
A word of caution should be given to the fact that the optimal width of the sink in the washing center and the individual worktops is 80 cm, regardless of the layout of the kitchen. At the same time, the kitchen sink should not be arranged too close to the corner, generally the minimum desk space on one side of the kitchen sink is 45 cm, and the other side is 61 cm.
There is also plenty of space in the kitchen, which is usually 76 to 91 cm wide.
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The design is based on people's usage habits, and it depends on the physical condition of the user, and also takes into account the correlation between parts. The first principle of kitchen planning is to plan according to the order of operation, and the three most basic tasks of preparing food are: preparation, cooking and washing, that is, allowing the operator to move freely between these three points, and must be able to move between these three points quickly and easily. >>>More
Different living and use habits determine the overall layout of your kitchen, through different functional combinations, reasonable planning, in order to effectively save energy and time, while improving the quality of life, to create a more harmonious family. A good kitchen layout is very beneficial to future life, so what are the reasonable layouts of the kitchen, let's take a look. >>>More
The design ventilation and air conditioning of the hotel kitchen considers: 1. The smoke exhaust of the kitchen stove 2. The equipment supplier of the kitchen utensils needs to determine that when the kitchen is designed, the layout of the entire kitchen equipment should be reasonably arranged and designed according to the site situation and the functions and requirements of the restaurant, and the kitchen equipment should be adjusted in combination with the requirements of the gas company, health and epidemic prevention, environmental protection, fire protection and other departments, and the actual situation of future construction, installation and acceptance should be fully considered. 3. The smell of the kitchen can not enter the restaurant 4. The design of the kitchen should be based on the principle of reasonable process, convenience and practicality, labor saving, and improvement of the working environment of the chef, and there is no need to pursue the more equipment, the better. >>>More
It is divided into five areas: 1: reserve area 2: operation area 3: washing area 4: preparation area 5: cooking area.
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