人体工程学的厨房系统设计研究
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摘要
人体工程学的一部分是对人操作机能的研究,包括人体尺寸、人体动作、人的体力、重力等,通过实验测定,获得各种通用尺寸,用以指导空间设计。住宅厨房是人类生活领域中的一个重要环节,在人体工程学的应用上具有典型性。厨房在空间上虽然相对较小,但在功能上要求明确,家具、设备较多,人体活动频繁,持续时间较长,因此需要更细致的分析人体尺寸、操作活动规律及所需基本空间,而确定厨房的空间尺度、家具设备尺度及安装尺寸,就是为达到人在操作时方便、省事、省力、舒适的目的。
论文将人体工程学的理论与厨房设计相融合,从厨房的操作环境,厨房的空间设计,以及厨柜设计等各方面,详细阐述研究了如何将人体工程学应用到厨房的相关设计中。设计要以人为本的观点已在设计界取得广泛的共识,在新的厨房概念中,厨房不仅仅是烧菜的地方,还应该是娱乐、休闲、朋友聚会、沟通情感的家庭场所。因此在进行厨房、厨柜设计时,更应该考虑合理的作业流程和人体工程学设计,合理的工作流程可以在厨房作业时,保持一份悠然自得的心态,舒适的人体工程学尺度能充分让您感受到人性化的温暖,操作起来也得心应手。
文中还介绍了不同的饮食文化对厨柜设计的影响,在中西对比下详细的介绍了我国六大饮食文化区域中厨柜设计的不同之处；将国外的环境心理学与中国的传统理论相结合,讲述了厨房中的不同操作环境与各功能设施的摆设位置对于操作者的心理影响；提倡厨房的生态化设计(绿色设计)、厨柜的智能化设计、厨柜的人性化设计,考虑人口老龄化的趋势,以及关怀残障人士；并在介绍城市住宅厨房以外,还介绍了餐饮、酒店以及农村住宅中的厨房设计
本论文建立在实际调查(市场调研、工厂实习、参观展览、烹饪实际操作等)的基础上,采用系统论的研究方法进行研究厨房系统设计,重视以人为主体的协调,是以人为中心的物理环境、生理环境以及心理环境的综合研究。
The research of operating function is a part of ergonomics, including the dimension of human body, human body movement, human's physical strength, the strength of gravity and so on. The generic size which is determined through the experiment is used to guide the design of furniture. Residential kitchen is the humanity lives in a domain important link, has the typical nature in the ergonomics. Kitchen is relative small in space, but the request is clear about the function. In kitchen there has more furniture and equipments. Human frequently work in the kitchen, and the duration is long. Therefore, we should more carefully analysis the dimension of human body, the operation rule of the work in kitchen and the basic space. To determine the spatial criterion of the kitchen, the criterion of the furniture and the equipment and the size while installing, is to achieve the goal that when operating, human will feel convenient, effective and comfortable.
Based on this foundation, the paper fused the ergonomics and the kitchen design, elaborated and studied how correlated the ergonomics is in the design of the kitchen, including the environment of the operating in kitchen, the spatial design of the kitchen, as well as the design of the kitchen cabinet and so on various aspects. The viewpoint that the design must humanist has achieved a broad consensus in the design sector. In the new kitchen concept, the kitchen is not merely the place where to cook food, but also should be the place of the entertainment, leisure, friends gather, the communication emotion family. Therefore, when design the kitchen cabinet, we should consider the reasonable work flow and the ergonomics, the reasonable work flow may make you feel good and maintain the mood, the comfortable size of the ergonomics make you feel full of human warmth, and operates is also handy.
In the paper, I also introduced the influence to the designs of the kitchen cabinet in the different diet culture. Contrasting China with the West, I more detailed introduced the differently place in the design of the kitchen cabinet in the six big diets cultures area in our country. According to the western environmental psychology and China traditional theory, the paper narrated the operator's psychological influence which produce by the different operating environment and the positions of the facilities with various functions in the kitchen. The paper advocated the ecology design of the kitchen (green design), the intellectualization design of the kitchen, the human nature design of the kitchen cabinet, And considered the tendency of the aging of the population, as well as to concern the disabled persons; In addition to the introduction of the housing kitchen, the paper also has involved the restaurant, the hotel as well as the countryside housing kitchen.
The paper is based on practical investigation (market investigation and study, plant practice, visit displays, cooking actual operation and so on), used systematic research theory to the design of the kitchen system, taken humanist by coordination, and it is the synthetic research of the physical environment, the physiological environment and the psychological environment about humanist.
论文将人体工程学的理论与厨房设计相融合,从厨房的操作环境,厨房的空间设计,以及厨柜设计等各方面,详细阐述研究了如何将人体工程学应用到厨房的相关设计中。设计要以人为本的观点已在设计界取得广泛的共识,在新的厨房概念中,厨房不仅仅是烧菜的地方,还应该是娱乐、休闲、朋友聚会、沟通情感的家庭场所。因此在进行厨房、厨柜设计时,更应该考虑合理的作业流程和人体工程学设计,合理的工作流程可以在厨房作业时,保持一份悠然自得的心态,舒适的人体工程学尺度能充分让您感受到人性化的温暖,操作起来也得心应手。
文中还介绍了不同的饮食文化对厨柜设计的影响,在中西对比下详细的介绍了我国六大饮食文化区域中厨柜设计的不同之处；将国外的环境心理学与中国的传统理论相结合,讲述了厨房中的不同操作环境与各功能设施的摆设位置对于操作者的心理影响；提倡厨房的生态化设计(绿色设计)、厨柜的智能化设计、厨柜的人性化设计,考虑人口老龄化的趋势,以及关怀残障人士；并在介绍城市住宅厨房以外,还介绍了餐饮、酒店以及农村住宅中的厨房设计
本论文建立在实际调查(市场调研、工厂实习、参观展览、烹饪实际操作等)的基础上,采用系统论的研究方法进行研究厨房系统设计,重视以人为主体的协调,是以人为中心的物理环境、生理环境以及心理环境的综合研究。
The research of operating function is a part of ergonomics, including the dimension of human body, human body movement, human's physical strength, the strength of gravity and so on. The generic size which is determined through the experiment is used to guide the design of furniture. Residential kitchen is the humanity lives in a domain important link, has the typical nature in the ergonomics. Kitchen is relative small in space, but the request is clear about the function. In kitchen there has more furniture and equipments. Human frequently work in the kitchen, and the duration is long. Therefore, we should more carefully analysis the dimension of human body, the operation rule of the work in kitchen and the basic space. To determine the spatial criterion of the kitchen, the criterion of the furniture and the equipment and the size while installing, is to achieve the goal that when operating, human will feel convenient, effective and comfortable.
Based on this foundation, the paper fused the ergonomics and the kitchen design, elaborated and studied how correlated the ergonomics is in the design of the kitchen, including the environment of the operating in kitchen, the spatial design of the kitchen, as well as the design of the kitchen cabinet and so on various aspects. The viewpoint that the design must humanist has achieved a broad consensus in the design sector. In the new kitchen concept, the kitchen is not merely the place where to cook food, but also should be the place of the entertainment, leisure, friends gather, the communication emotion family. Therefore, when design the kitchen cabinet, we should consider the reasonable work flow and the ergonomics, the reasonable work flow may make you feel good and maintain the mood, the comfortable size of the ergonomics make you feel full of human warmth, and operates is also handy.
In the paper, I also introduced the influence to the designs of the kitchen cabinet in the different diet culture. Contrasting China with the West, I more detailed introduced the differently place in the design of the kitchen cabinet in the six big diets cultures area in our country. According to the western environmental psychology and China traditional theory, the paper narrated the operator's psychological influence which produce by the different operating environment and the positions of the facilities with various functions in the kitchen. The paper advocated the ecology design of the kitchen (green design), the intellectualization design of the kitchen, the human nature design of the kitchen cabinet, And considered the tendency of the aging of the population, as well as to concern the disabled persons; In addition to the introduction of the housing kitchen, the paper also has involved the restaurant, the hotel as well as the countryside housing kitchen.
The paper is based on practical investigation (market investigation and study, plant practice, visit displays, cooking actual operation and so on), used systematic research theory to the design of the kitchen system, taken humanist by coordination, and it is the synthetic research of the physical environment, the physiological environment and the psychological environment about humanist.
引文
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http://www.kitchen-bath.com.cn厨卫在线
http://home.focus.cn焦点装修家居网
http://worldf.com中国家具设计网
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http://www.bzjsw.com标准技术网
http://www.rayli.com.cn/home瑞丽家居网
[2]李文彬,朱守林.建筑室内与家具设计人体工程学[M](第2版).北京：中国林业出版社,2002.2-4.
[3]David J Oborne.Ergonomics at Work.John Wiley&Sons,1982.
[4]佚名.从欧洲整体厨柜历史看中国厨柜前景.www.sccin.com.cn.2005.12.5.
[5]Ken Calhoun.Modern Cabinet Making:Frameless and Traditional Construction.PTR Prentice Hall,Inc.USA,1993.
[6]Kantowitz,B.H.,et al.Human Factors:Under-Standing People-System Relationships:Taylor & Francis,1986.
[7]晓岸.German Kitchen Furniture[J].现代家电,2002,(2):14.
[8]丁玉兰.人机工程学[M](第2版).北京：北京理工大学出版社,2004.1-4.
[9]Wosley E.Wodson.Human Factors design handwork.Mc Graw-Hill Book Company,1981.
[10]谢和鹏.人体工程学在室内设计中的应用[J].黎明职业大学学报,2005,(4)：17-19.
[11]Steven Taylor.Determining ventilation rates:Revisions to Standard 62-1989.ASHRAE.J.1996.(2).
[12]Sanders,MS,et al.Human Factors in Engineering and Design.New York:Mc Graw-Hill,1985.
[13]韩维生,穆亚平,王宏斌.现代厨房与厨柜设计[J].家具与室内装饰,2001,(6)：44-46.
[14]杨玮娣.人体工程与室内设计[M](第1版).北京：中国水利水电出版社,2005.2-4.
[15]中华人民共和国建设部.JG/T 184-2006.住宅整体厨房[S].www.bzjsw.com,2007-02-05.
[16]廖红.建筑装饰五金手册[M](第1版).南昌：江西科学技术出版社,2004.454-475.
[17]张树君.《住宅厨房》国家建筑标准设计介绍[J].建筑知识,2002, (6)：21-25.
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