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Since the width of the cabinet is generally more than 55 cm, if the net width of the kitchen is about 150 cm, there is no extra space in the kitchen except for the one-sided cabinet and the necessary space for people to walk. At this time, we will Only the simplest "one-line" layout can be selected.
Of course, the "one-line" kitchen needs a reasonable layout: the water, gas pipeline and electrical step are distributed on the same wall. If this premise is lacking, the pipeline must be diverted first, otherwise it will be difficult to achieve. Reasonable use of features.
advantage:
No obstacles affect the movement during operation, and every cabinet can be fully utilized, and all equipment can be seen at a glance.
Disadvantages:
The operating table is generally not rich, the cabinet is generally not too much, and the kitchen with a little more kitchen may not feel enough.
Minimum applicable area:
First of all, we should have a clear understanding of the functional partition of the cabinet. According to the operation process, we can divide the cabinet into the following sections: food storage area → kitchenware storage area → washing area → preparation area → cooking area.
Among them, the washing area, the cooking area and the preparation area are necessary, and from the ergonomic point of view, the cooking space is at least 90 cm wide, and the comfortable working space in the washing interval is 900-100 cm. Wide, and the preparation area, as a main venue for preparing vegetables and cutting vegetables, at least 60 cm wide space is more comfortable to use. As for the storage function, it also needs at least 60 cm of space to function, so under the premise of having a relatively complete use function, the size of the cabinet should be at least 2.8 m -3 m.
Therefore, in the case of ensuring that the passage is relatively smooth (at least 90 cm - 100 cm wide), the initial calculation of the kitchen area must be at least 4.5 square meters to ensure the complete function. Of course, if you can abandon some functions and can tolerate the clear width of the 70cm-80cm wide walkway, the minimum area of ​​the "inline" kitchen can be as small as three or four square meters.
Design Points:
The layout of the "in-line" cabinet is relatively simple, and we only need to think about the workflow in the kitchen to get a more humane result. In the first step, the preparation materials and cooking utensils are taken out from the storage center, which also corresponds to the food storage area and the kitchen storage area; the second step is to clean the taken materials, which corresponds to the washing area; the third step is to clean the The preparation is for catering, which corresponds to the preparation area; the fourth step, cooking and processing, corresponds to the cooking area. According to the above process, each functional area is arranged in order, and the most user-friendly arrangement that conforms to the operation flow can be obtained.
It is worth noting that since the water pipes, gas sources, and pipeline obstacles are relatively fixed, the space of the "inline" kitchen functional areas can be adjusted, and the corresponding design space is also small.
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