整体厨柜设计存在的问题及对策  

Design problems and countermeasures in kitchen furniture

作　　者：左春丽[1] 邬瑞东[2] 周宇[3] 

机构地区：[1]扬州工业职业技术学院建筑工程学院,扬州225127 [2]南京林业大学家具与工业设计学院,南京210037 [3]中国林业科学研究院木材工业研究所,北京100091

出　　处：《木材加工机械》2014年第6期62-64,61,共4页Wood Processing Machinery

基　　金：乙酰化木材(2011-LY-055);木制品耐光色牢度等级评定(2014-LY-073)

摘　　要：当前整体厨房的设计中,更多的是关注整体风格及造型、色彩等方面的因素,而一个好的设计还应依据用户的身高、烹饪习惯以及厨房的空间结构等结合人体工程学的原理进行科学合理的考虑,使科学和艺术真正和谐统一在厨房之中,而不是各种产品的简单叠加。当前整体厨柜在细节设计上依然存在问题,如台面的分区设计及高度确定、储存区分类设计及嵌入设备设计问题等方面,值得我们进一步研究并加以改进。The current kitchen furniture design is more concerned with the overall style and shape, color, and so on, but a good design should be based on the user＇s height, cooking habits and the spatial structure of the kitchen combining ergonomic principles to achieve the true harmony of science and art in the kitchen, rather than the simple sum of various products. The current design of the kitchen furniture still exist problems in details, such as the partition design and the height of countertop, classification design of storage areas, embedded devices and other design problems, which are worthy of fitrther research and improvement.

关 键 词：细节设计 整体厨柜 整体厨房 科学合理 人体工程学 空间结构 和谐统一 高度确定 

分 类 号：TS664.01[轻工技术与工程]