Six essential principles of kitchen layout design

1. The principle of space determines form

When designing their own kitchen, the owner should set it according to the shape and area of their own kitchen. Our common kitchen shapes are I-shaped and L-shaped, as well as concave and island-shaped kitchens. However, the latter two kitchens generally require at least 16 square meters of space, and only the first two kitchens are discussed here.

All the functions of the I-type kitchen are on the same axis. The design of this kind of kitchen is not complicated. You only need to set up one by one from left to right according to the order of use in your own life.

The L-shaped kitchen distributes all functions on two axes, so it is very different in form from the I-shaped kitchen. The sink, refrigerator, and vegetable cutting table are on one axis, and the stove is on the other axis.

Second, the principle of lighting and ventilation

It is best not to have direct sunlight on the lighting surface of the kitchen, which will damage the ingredients stored in the kitchen. In addition, the kitchen is used every day, and dampness cannot be avoided, so we must ensure that the kitchen ventilation system is perfect. However, it should be noted that it is best not to set the stove and wire plugs in the ventilation and windows to avoid thermal accidents.

Third, the principle of forward projection lighting

Many kitchens are set on the shaded side, even during the daytime also need to add lighting. The general kitchen lighting design principle is the principle of forward projection lighting. The front projection lighting is relative to the operating table. If the light on the shadow side is reversed when people are cooking and cutting vegetables in the kitchen, the shadows produced will affect people's operations. Therefore, it is more convenient and safer to set the light above the Cabinet and workbench.

Fourth, the principle of actual operation process

If the kitchen is designed arbitrarily, the style of the design is good, not the actual use. If you need any materials or kitchen utensils for cooking, you have to cross the entire kitchen to get them, which is too unreasonable. The best design is that A is here, so the position of B, which is highly related to A, is fixed. For example, once the stove is designed, a place for pots and pans must be reserved next to it. In addition, there is the opposite situation. If the location of the food cabinet is designed, there must be a certain distance between the refrigerator and the food cabinet, otherwise the heat emitted by the refrigerator will accelerate the decay of the items in the food cabinet.

Five, the principle of efficient sewage discharge

The cooking fume in the kitchen is the most difficult to clean. The kitchen must be designed with a range hood, otherwise the cooking fume will fill the room when cooking, and the kitchen door will not be closed well and the fume will even spread into the living room. However, most of the range hoods currently on the market are imitating foreign products, which are not in line with the Chinese cooking habits. It is wise to add a fan to the stove.

Six, ergonomic principles

After a day of work, I would be very tired if I had to bend over to cook when I returned home. The principle of ergonomics is the humanized design proposed for this point. The principle of ergonomics requires the height of the kitchen worktop to be maintained at 65-90cm, and the owners need to measure it on the spot. The front arm is raised horizontally, and the distance below the elbow is 10-15cm. The height of the wall cabinets and shelves is best to be reached by the owner, and the upper position can be used as storage space to store infrequently used items. Frequently used refrigerators, operating tables, and stoves are usually placed in a three-legged state. According to the principle of ergonomics, the distance between the three must be greater than 90cm, so that the person who uses the kitchen can be There is enough space for operation.