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6Cd)5.0厨房设计Kitchen Design, 7Ch)_6. 厨房设计 Kitchen Design - Coggle Diagram
6Cd)
5.0
厨房设计Kitchen Design
5.1厨房项目问卷 Kitchen Programming Questionnaire
6.1.1 谁将使用该空间Who will be using the space?
6.1.2 厨师人数 Number of Cooks
6.1.3 备餐Meals Prepared
6.1.4 娱乐Entertaining
6.1.5 房主准备处理什么程度的维护
What degree of maintenance is the homeowner prepared to handle?
6.1.6 窗户是否需要用窗帘或遮阳帘处理Do windows need to be treated with curtains or shades?
6.1.7 厨房是否需要单独的储藏室来存放餐具和餐具、床单或散装物品？Does the kitchen require a separate pantry to store serving pieces and place settings, linens, or bulk items?
6.1.8 客户是否以特定的风格烹饪，需要特定的器具或额外的通风？Does the client cook in a particular style, requiring specific appliances or extra ventilation?
6.1.9 房主是否遵守有机或特殊饮食要求Does the homeowner adhere to organic or special diet requirements,
6.1.10储藏 Storage Is a walk-in pantry or butler’s pantry desired?
6.1.11 房主回收的热情如何How ardently does the homeowner recycle?
6.1.12 还需要额外的功能区域 Additional Functional Areas Required
6.1.13 特殊需要和情况 Special Needs and Circumstances
6.1.14 视觉和空间特征 Visual and Spatial Characteristics
6.1.15 流线Organizational Flow
6.1.16 建筑参数、现有条件和规范 Architectural Parameters, Existing Conditions, and Code
5.2厨房设计和装饰注意事项DESIGN & DECORATING CONSIDERATIONS
5.3人体工程学和空间的要求 Ergonomics and Required Clearance
5.4厨房分区Kitchen Zones
5.4.1洗涤区Washing Zone
5.4.2准备区Preparation Zone
5.4.3烹饪区Cooking Zone
5.4.4传统厨房工作区 Conventional Kitchen Work Areas
5.4.4.1中心主水槽Primary sink center.
5.4.4.2传统的工作三角形尺寸信息 Conventional Work Triangle Dimensional Information
5.4.4.3 其他常规工作三角信息Additional Conventional Work Triangle Information
5.4.4.4 引入“主要准备工作区”Introducing the “Major Preparation Work Area”
5.4.4.5 厨岛布局Kitchen Island Layout
5.4.4.6 单壁厨房Single-Wall Kitchen
5.4.4.7 走廊/厨房布局Corridor/Galley Kitchen Layout
5.4.4.7 走廊/厨房布局Corridor/Galley Kitchen Layout
5.4.4.8 J型厨房布局L-shaped Kitchen Layout
5.4.4.9 G型厨房布局G-shaped Kitchen Layout
5.4.4.10 L型厨房布局L-shaped Kitchen Layout
5.4.4.11 U型厨房布局U-shaped Kitchen Layout
5.4.5二级厨房Secondary Kitchens
5.4.5.1户外厨房、辅助厨房和小型厨房 Outdoor, Secondary, and Compact Kitchens
5.4.5.2Hide utility hook ups.
5.4.5.3建材building materials
5.5厨房的固定装置和设备 Fixtures and Appliance
5.5.1水槽区Sink area
5.5.2用于烹饪和储存的热源
5.5.3储存
5.5.4工作台面和厨柜 Work Counters and Cabinets
5.5.4.1台面Countertops
5.5.4.2橱柜规划和设计PLANNING & DESIGNING CABINETRY
5.5.5座位SEATING
5.5.6耐用地板DURABLE FLOORING
5.5.7通风VENTILATION
6.4.7 其他奢侈品包括专用电器以及休闲、娱乐和工作等活动空间。
5.6厨房照明Kitchen of lighting
5.6.1照明 Lighting
5.6.2厨房照明分析Lighting for Kitchen Activities
5.6.3共同特征Common Features
5.6.3.1 照明层次的产生Addressing Layers
5.6.3.2 厨房色温：4000-5000K Kitchen: 4000-5000K
5.6.4 小厨房照明Small Kitchen Lighting
5.6.5 大厨房照明Lighting the Larger Kitchen
7Ch)_6. 厨房设计
Kitchen Design
6.2 厨房分区Kitchen Zones
6.2.1 洗涤区Washing Zone
6.2.2 准备区Preparation Zone
6.2.3 烹饪区Cooking Zone
6.2.4 传统厨房工作区 Conventional Kitchen Work Areas
6.2.4.1 中心主水槽Primary sink center.
6.2.4.2 传统的工作三角形尺寸信息 Conventional Work Triangle Dimensional Information
6.4.4.3 其他常规工作三角信息Additional Conventional Work Triangle Information
6.4.4.4 引入“主要准备工作区”Introducing the “Major Preparation Work Area”
6.4.4.5 单壁厨房Single-Wall Kitchen
6.4.4.6 走廊/厨房布局Corridor/Galley Kitchen Layout
6.4.4.7 L型厨房布局L-shaped Kitchen Layout
6.4.4.8 U型厨房布局U-shaped Kitchen Layout