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人机工程学在厨房设计的应用ApplicationofHumanFactorsEngineeringinkitchendesign统计数据表明，厨房装修的花费占总装修费用的10％以上，而整体橱柜既需要实现厨房的功能，又需要与电器、照明、水槽等配合，以实现储备、洗涤、烹饪三方面的操作要求，还需要使操作者省力且环境舒适。风格多样的现代家居设计,不是缺乏艺术,而是缺乏科学。科学下厨即人体工程学在厨房的应用，能给家庭烹调带来诸多好处。Statisticsshowthatspentintotalkitchenrenovationrenovationcosts10Over,andthewholeCabinetneedstorealizethefunctionofthekitchen,andwithelectrical,lighting,sink,combinedwith,toachieve,washingandcookingaspectsofoperationalrequirements,youalsoneedtomaketheoperatorlabor-savingandcomfortableenvironment.Diversestylesofmodernhomedesign,notalackofart,butthelackofscience.Scientificcookingapplicationofergonomicsinthekitchen,canbringmanybenefitstohomecooking.本文就主要通过了解人在厨房中的操作过程以及人体尺寸，将整体厨房进行人性化设计，设备的安排要以尽量缩短人在厨房操作时的行走路线为目的；而且还要根据人体的高度进行橱柜的尺寸设计；除此之外还要合理有效地利用空间，安排必要的贮物空间。Thisarticleonthemainprocessinactioninthekitchenbyunderstandingaswellasthehumandimension,Humanizationdesignofkitchen,equipmentarrangementstominimizethekitchenoperationsforroutingpurposes;butalsocabinetdesignaccordingtotheheightofthehumanbody;inadditiontorationalandefficientuseofthespace,arrangementsforthenecessarystoragespace.人机工程学在整体厨房中的应用在整体厨房“人—机—环境”的特定系统中，“人”即操作者，是主要因素；橱柜、设备及器具等是“机”；厨房的室内空间尺度、形状、色彩及声、光、热、空气条件是“环境”；要设计出使操作者使用最好、最舒适的“环境”和最省力的“机”，则首先要分析、了解“人”。ApplicationofergonomicsinthekitchenInthekitchenPerson—Machine—Environmentinaparticularsystem,PeopleTheoperator,isthemainfactor;cabinets,equipmentandapparatusareMachine;KitchenInteriorspatialscale,shape,colorandsound,light,HeatandairconditionareEnvironmental;todesignmissiontooperationusingthebest,mostcomfortableenvironmentandthelineofleastresistanceMachine,firstofall,toanalyze,tounderstandperson.厨房的设计原则其设计的总则应以人体工学原理出发，考虑减轻操作者劳动强度，方便使用。设备要合理布置，考虑这些设备的安装、维修及使用安全。装饰材料的使用应该以色彩素雅、光洁、易于清洗为主。地面的选择宜用地砖、花岗岩等防滑、防水、易于清洗的材料。墙面宜选择防火、抗热、易清洁的材料。装饰在选择上以不影响厨房的采光、照明、通风的效果为主。KitchendesignprinciplesItsdesignshouldbebasedongeneralprinciplesofergonomicprinciplessetout,takingintoaccounttheoperatorlaborintensityreduction,Easytouse.Equipmenttoreasonablelayout,considertheequipmentinstallation,maintenanceandsafeuse.Decorativematerialsshouldbebasedontheuseofcolorandplain,smooth,easytoclean.Selectedonthegroundshouldbetreatedwithfloortiles,granite,non-slip,waterproof,easytocleanmaterial.Wallthedesirabilityselectingfire-proof,heat-resistantmaterialandeasytoclean.Decorationinthekitchenofthechoicedoesnotaffecttheeffectoflighting,lighting,ventilation.厨房的空间组织厨房面积虽小，但是煤气管道、水管和电线在这里汇集。要求橱柜设计师要深入现场，了解整个厨房的朝向、结构、水、电、气、烟道的位置，根据厨房建筑的结构，考虑灶具、水槽、操作台及冰箱等的排布，测量并记录清楚，以作为绘制平面图和立面图的依据。一般来说，橱柜的测量已经成为整个房屋装修的第一道程序，因为很多装饰公司都要求在水电开工之前拿到橱柜的设计图纸，以方便施工，有些客户甚至要求橱柜设计师出具水电施工图。因此在橱柜的设计中，首先要根据整个厨房的建筑结构确定灶具、水槽等的摆放，然后设计出合理的动作路线。一般来说，水槽设计在窗台下，光线充足；灶具根据房屋的烟道位置设置，如果房屋没有烟道，就要考虑抽油烟机排烟及操作的方便而合理设置；再之后确定冰箱、微波炉、电饭锅等家电的位置。根据平面布置情况，出具立面图及各部位的水电图。待厨房水电及瓦工贴好墙地砖后，橱柜设计师再次上门复尺，以确定最终方案及细部尺寸，以此向工厂下单生产。SpatialorganizationofthekitchenThekitchenareaissmall,butallthegaspipes,thewaterpipesandtheelectricalwiringarecollectedhere.ItrequirestheCabinetdesignerscomeintothescene,understandtheoveralldirectionandstructureofthekitchen,includewater,electricity,gasandflue,allthisthing’sposition,accordingtothekitchenbuildingstructure,takingintoaccountthearrangementatthestove,sink,deskandrefrigerator’sconfiguration,measureandrecordclear,toserveasabasisfordrawingfloorplansandelevations.Generallyspeaking,measurementsoftheCabinethasbecomethefirstrenovationprogramofthewholeHouse,becausealotofdecorationcompaniesrequiretogotthedesigndrawingofCabinetbeforetheworkstarts,tofacilitatetheconstruction,somecustomersevenrequestCabinetdesignersofferthewaterandelectricityconstructionplans.InthedesignofCabinet,firstofall,thedetermineaccordingtothestructureoftheentirekitchenplacedatthestove,sink,andthendesignareasonableroute.InGeneral,thetankdesignunderthesillsoithaveenoughbright,stoveaccordingtotheHouse'sfluepositiontoset,iftheHousedonothaveflue,consideringtherangehoodexhaustandoperatingconvenienceitneedareasonableset,andthendecidethelocationofhomeappliancessuchasrefrigerator,microwaveoven,electriccooker.Accordingtothefloor,offerelevationandtheutilitiesfigure.Forthekitchenhydropowerandbricklayer'sstickgoodaftertiles,ambrystylistagainthedoorcomplexruletodeterminethefinalprojectandthesizeofthedetailstothefactoryproductionorder.合理的厨房布置，可为主妇操作方便、提高效率、节约时间创造条件。厨房中，通常包括三个主要设备：炉灶、电冰箱和洗涤槽。应根据工作者的习惯工作程序，即：取材—洗净—调理—烹煮—盛装—上桌等顺序进行规划。最适宜配置成一个“黄金工作三角形”，三侧长加起来以不超过6．7米，并以4.5－6.7m为宜，这样活动路线单纯，操作顺手，还节省空间。Reasonablearrangementofthekitchen,housewivesiseasytooperate,improveefficiencyandsavetimecreatingconditions.Inthekitchen,usuallyconsistsofthreemainequipment:stove,refrigeratorandsink.Procedurestobebasedontheworkhabitsofworkers,namely:materials-washed-conditioning-cooking-costumes-planningordertable,andsoon.Themostsuitableconfigurationintoagoldentriangle,three-sidedlongaddeduptonomorethan6.7metersand4.5-6.7m,activityroutessimple,operatesmoothly,savingspace.根据厨房空间特点可做以下几种规划：Accordingtothekitchenspacefeaturesseveralplanningyoucandothefollowing:“一”字型厨房：“一”型又称为“单列型”，只在厨房一侧布置橱柜设施。这种布局的优点是管线短、经济，便于施工和水平管道的隐蔽；同时水管集中布置，节省设备空间，便于封闭；橱柜布