• 한국주거학회:학술대회논문집
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• 한국주거학회 2008년도 춘계학술발표대회 논문집
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• pp.360-363
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• 2008

The purpose of this study was to evaluate current usages and situations of kitchen with regard to universal design concept in order to provide useful data to plan universally designed kitchen space for all family members. Previous studies for universal design and kitchen planning were reviewed and a checklist was developed to evaluate kitchen space based on universal design concept by researchers of this study. Also, all items in the checklist were reclassified by 5 universal design criteria(Supportiveness, Adaptability, Communicability, Pleasantness, and Accessibility) and analyzed sample kichens by the criteria. The 7 households with different characteristics*age, sex, degree of disability or aging, and number of family) were selected for case studies. The results of this study suggested several critical design points to establish directions or provide guidelines for further kitchen planning.

• 한국가구학회지
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• 제17권4호
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• pp.27-48
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• 2006

Most of us spend the greater part of our lives in the kitchen, but of all the man environments it maybe the least well-explored share commitment to a cleaner and healthier environment. It has long been kitchen system belief that the environment is a precious gift. In case of built in kitchen system, because it depend upon the earth's resources to design and manufacture steel hardware products, human beings feel an abiding responsibility to act wisely in the environmental choices we make, large and small, every day. Built in kitchen system, designed and coordinated by study of designer, represents an open, complete, free and 'focused' way of conceiving, furnishing and organizing one's own kitchen. A space rich in technical values and home warmth, where few, simple and carefully designed components distinguish and characterize the various work spaces, from the area, intended for preparing and washing food, to the cooking area, and to a wide range of multivalent pieces of furniture, wood paneled wall units and shelves.

• 기술사
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• 제45권6호
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• pp.44-51
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• 2012

Local functional, closed the hood and exhaust are classified as open-style hood. Around the closed hood contaminants prevent the spread of contaminants. Surrounded Some pollutants (open-style hood is used in cases where the odor, vapor diffusion, and inferior) of indoor allowed to Hood expressions, which are used for kitchen, laboratory, factory canopy is typical. Contamination that occurs during cooking, kitchen ventilation barrier materials are the biggest problem, its solution by introducing fresh outside air in the kitchen troubleshoot and. Study on the kitchen exhaust airflow for my kitchen, and perform a number of each Institute and at the University of hydrodynamic analysis is investigated.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2003년도 봄 학술발표대회논문집
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• pp.74-75
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• 2003

• 대한가정학회지
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• 제25권3호
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• pp.63-82
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• 1987

This is the forth consecutive study on the 'Standardization of Measurement for Korean Kitchen Work Centers and Cabinets for Future Design Criteria'. The purpose of the present research was (1) to classify homemakers' representative like styles related to the kitchen, (2) to examine homemakers' present concerns on the kitchen space, and (3) to investigate homemakers' desire and preference on the kitchen space. Twenty two hundred homemakers of upper and middle class residing in Seoul, Busan, Daegu, Incheon, Gwangju and Daejeon were selected for the survey and 1,843 among them were used for data analysis. Data were selected for the survey and 1,843 among them were used for data analysis. Data were analyzed using the SAS program package. The statistics used were frequency, percentage, mean, factor analysis, F-test, Duncan's multiple range test, X2-test, cluster analysis. Findings from the research as follows: (1) Four factors were found as indicaters of the life style; values on the household work, desire on social function of the kitchen, degree on cooperation of family members on the household work, and convenient management. It was noticeable that homemakers had positive responses in terms of desire on social function of the kitchen and degree on cooperation of family members on the household work. Homemakers' life styles related to the kitchen space were classified into 6 categories. (2) Relatively a few respondents answered that the kitchens were very well furnished. If, however, the economic conditions become better, substantial number of them wanted to invest for better kitchen following the one for living room. (3) It was found that most respondents preferred the arrangement of space, where dining and kitchen in one space, and a hard wall or soft treatment was between living and dining/kitchen area. (4) Many respondents desired pantry, utility and laundry area be near the kitchen or in the same space with it, thereby forming a utility core in a housing space.

• 한국생활과학회지
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• 제14권4호
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• pp.693-707
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• 2005

This study investigates the over time changes in the ownership of kitchen items, electric or non-electric, and examines the patterns of the usage and ownership of the items after categorizing them as followings: cooking appliances, kitchen appliances directly related to storing food, food processing kitchen items, and dining items. The research findings are that refrigerators and rice cookers, among the electric items, had spread to almost every households by 1990s and at the same time about thirty non-electric kitchen items had been used. Refrigerators had been used by more than 100% of the households by 2000, and on top of that, twenty or more electric kitchen items such as Kimchi fridge and freezer had been used. In the case of non-electric kitchen items, approximately 50 to 70 sorts of them are used, which indicates an increase than in 1990s. Rice cookers and gas stoves, among cooking appliances, are recognized as the essential item, and they are actually frequently-used items. As to kitchen appliances related to storing food, each household owns one of the refrigerators and Kimchi fridges, and again they are both the frequently-used. As far as food processing kitchen items are concerned, each household owns at least one or more blenders and hand blenders, six or more knives, and five or more pans. Each household owns seventeen or more rice bowls and soup bowls and twenty-four or more plates. Small plates are more frequently used than large ones.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 추계학술발표대회 논문집
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• pp.160-164
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• 2006

Along with the development of the modern industrial society, quality of food and beverage space has become advanced, individualized, diverse. Especially the sense of diversity has been expressed in many ways to meet the consumer's needs. What the consumers wants from the food and beverage space is to experience gourmet food with the convenience desired. Consumers today are choosy with the practical use of the space with the reasonable price as well as the taste and quality of the food. They also expect light atmosphere at the same time, something extraordinary as well. Therefore, to provide the space for the consumers needs, open-kitchen style has came into the highlights. Open-kitchen is the basic form of serving meals and has become the important aspect of providing the current needs of the consumers. This study will analyze the open-kitchen style of the food and beverage space of the domestic and foreign based on this phenomenon to study their characteristics.

• 한국가구학회지
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• 제23권3호
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• pp.261-270
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• 2012

Nowadays, kitchen are not for the housewives who were independent themselves in the past but for the functional spaces. Kitchen spaces are not only the main function in the residence but also changing spaces which provide the mutual understanding communication between the family members. Although the primary function of the kitchen is food preparation, it is commonly a gathering spot for family and friends, especially if it includes an informal eating area. With so much time spent in the kitchen, and can easily become tired do the decorating scheme. But, for fear of high remodeling costs, it is often unchanged for many years. Surprisingly, there are many changes that can de made to the decorating scheme of a kitchen without either the expense or the inconvenience of remodeling. Between materials on the market, materials for kitchen interior were chosen for this study. Following results came from the materials after combustion. Among boards, MDF showed the highest score in these four categories; residual inflame time, residual glow time, carbonization length, carbonization area. Also, among finishing materials (interior materials), MDF + Poly Coating showed the highest score in those categories. Therefore, it seemed that interior materials need flame retardancy.

• 한국조리학회지
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• 제13권3호
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• 한국태양에너지학회 논문집
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• 제39권6호
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• pp.27-40
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• 2019

Kitchen hoods are limited in discharging all contaminants produced during cooking. Contaminants that have not been discharged can rise to the upper part of the kitchen and become stacked. To solve this problem, there is a way to increase the air volume of the kitchen hood, but there are limits, so a new system is required. This study proposes the Duct System (IADK : Inducing Airflow Duct system for Kitchen hood )through 3D printers and experiments. To do this, the pressure is measured to verify the three levels of air volume provided by the kitchen hood. To check the degree of loss of flow in the existing kitchen hood system, install flexible ducts alone to measure the pressure. Change the internal diameter and type of connection of the IADK and measure the pressure. The air pressure, static pressure difference, and loss factor are calculated and analyzed using the pressure measured through the experiment.