• 한국디지털건축인테리어학회논문집
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• 제11권1호
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• 한국주거학회논문집
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• 제26권1호
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• pp.91-98
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• 2015

The purposes of this study are to analyze the problems of the elderly using kitchens by ergonomic work evaluation methods, and to make suggestions for planning and remodeling of the kitchens for the elderly. The work evaluation methods which used in this study were direct-observing methods, which contained the process of 2 or 3 times each visiting to four different houses where elderly people live. For direct-observing methods, analyzing with movement observations and observation methods with photos and videos were used. Characteristics of subject elderly people and problems of their kitchens were analyzed by static measurements, interviews, pictures, and videos. The data, which are recorded movements of the preparing meal of the elderly were analyzed by playing it back repeatedly. As results, physical characteristics of the elderly was the most important consideration; a participant with the arthritical knee was limping at the kitchen entrance due to the difference of the floor level, and a user with a bent back was working on the floor or place an elbow on the worktable to support her body. Those results made a conclusion about the common problems of the kitchens, and suggested the check list which has to be considered when designing the elderly using kitchen.

• 한국주거학회논문집
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• 제21권3호
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• pp.53-65
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• 2010

The purpose of this study is to develop a checklist based on the stored items of cooking, for making a good kitchen furniture reseach. The research candidates are purposive sampled from 30 households of for 40 or 50 pyeong-type apartments in Kangnam, Seoul, The research data are is collected gotten at by a field study of the stored items of cooking, eating and utility area, by an in-depth interview to 30 households, and by a field survey of the department stores, super-markets of home appliances. Studied households in average hold about 890 items, which are classified as 239 sorts. The first step of making the checklist is to categorize items into 9 biggest categories, considering the usage of items and the stage of the preparing the food. when the item was used. Second step of making the checklist is to categorize the items into 31 smaller categories, which reflect the shape of items, the storage style and the place of storage. Third step of making the checklist is to sort the items into smallest categories by the frequency of the usage, storage type, and the additional capacity of the item. Even Although items are sorted into the same level of categories, the frequency of use make a different storage area. Also, the storage style of the items was different according to the storage area. Based on these factors, we suggested a checklist based on the stored items of cooking.

• 설비공학논문집
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• 제15권8호
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• pp.619-629
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• 2003

A grease filter is used to remove grease generated from a cooking appliance in a kitchen. Since the inertial impaction is a dominant particle removal mechanism of the grease filter, the performance of the filter is greatly affected by the geometry. This numerical study has been conducted to investigate the effect of geometry on the performance of grease filters for four models having nominal flowrate of 100 m$^3$/h. Four models were designed by changing the shape of impaction surface, the length of eyelid, and the number of eyelids of the grease filter. The flow field and particle trajectories in the grease filter with a flow chamber were simulated using the commercial code of STAR-CD. The difference of air velocity and pressure distributions among four models was discussed in detail. The collection efficiency curves and the pressure drops of four models were also compared. It was found that the grease filter model with flat top surfaces shows highest performance among four models, having high particle collection efficiency and relatively low pressure drop. The cutoff diameter of this model representing 50-% collection efficiency is about 7.1 ${\mu}{\textrm}{m}$ for water droplets at 100 m$^3$/h.

• 한국실내디자인학회논문집
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• 제13권2호
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• pp.109-119
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• 2004

This study was intended to grasp the housing unit plan which the residents preferred. The subjects were 100 housewives who lived in 85$m^2$ sized housing units in the New Apartment Complex, Gimhae. First, four elements of unit plan were selected on the basis of the results of the POE which was carried out for the same subject the size of master bedroom and living room, the openness of dining/kitchen from living room, the openness of living room from entrance, and whether or not a bathtub or a shower booth is in bathroom. Then, eight design alternatives of unit plan made by combination of these four elements according to orthoplan were visualized by computer media. This visualized tool was used for collecting data. The results of the study were as follows: The important determinants of the residents' preferences for unit plan were the size of master bedroom and living room and the openness of living room from entrance. The residents preferred the unit plan which living room was large and the view from living room to dining/kitchen was open. Also, the important elements were different according to the characteristics of the residents. Therefore, the housing alternatives which are flexible and optional would be desirable.

• 디자인학연구
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• 제13권1호
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• pp.187-197
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• 2000

본 논문은 최근 디자인계에 대두되고 있는 사용자 중심의 디자인을 위한 노력의 일환으로서 문화인류학의 대표적인 리서치 방법인 애쓰노그래피를 디자인 리서치에 어떻게 적용할 수 있는지에 대한 고찰과 그 구체적인 적용사례를 제시하는 논문이다. 논문은 크게 두 부분으로 구분된다. 먼저, 문헌 고찰을 통한 애쓰노그래피의 기본개념을 소개하고 제품 디자인 영역에서의 "문화"의 개념을 정의내림으로써 디자인 리서치의 내용적 프레임？을 설정하는데 필요한 지식 기반을 구축한다. 둘째로는 감성적 미래형 전자레인지 개발을 목적으로 진행한 프로젝트를 중심으로, 애쓰노그래피가 디자인 리서치에 적용된 구체적인 예를 보여준다. 이 과정은 먼저 애쓰노그래피 리서치를 실행하는 프로세스를 소개하고, 리서치를 통해 얻은 데이터를 분석결과, 그리고 이 결과의 종합을 통한 디자인 암시의 도출을 통해 애쓰노그래피 리서치의 효용성을 논의하는 것으로 구성되어 있다. 이는 구체적인 사례를 통해 향후 디자인 리서치에 애쓰노그래피의 개념을 어떻게 적용할 것인지에 대한 아이디어를 제시하고, 그 활성화를 꾀할 목적으로 진행되었다.적으로 진행되었다.

• 대한안전경영과학회지
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• 제2권4호
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• pp.103-112
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• 2000

This research aims at the improvement of the manufacturing productivity of . kitchen furniture industry. W company deals with the orders of 2 types - the one is the batch order for mass production, and the other is the order of a customized single set. But, because the company has a single manufacturing system appropriate to mass production despite of the above 2 types-orders, the problems of increasing work-in-process, throughput time and material handling time were resulted in, and the overall productivity was generally low. We proposed a new material handling method to substitute the traditional one, the rearrangement of facility layout, and the introduction of a proper outsourcing method. This research results in about 80% increase in production quantity in the same period.

• 한국대기환경학회지
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• 제6권1호
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• pp.97-102
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• 1990

A pilot field study was conducted to measure indoor and personal exposure to carbon monoxide (CO) levels using personal monitors from January to February in 1989. The principal objectives of the study was to design and evaluate the research protocol and the instrumentation performance for application to the conduct of a large-scale personal monitoring program. The mean CO concentrations in kitchen and in bedroom were 23.4 and 11.9 ppm, respectively, while mean concentration of personal CO exposure was 18.9 ppm. It was found that the mean CO concentrations in kitchen exceeded 20 ppm of the Korea ambient CO standard(8-hr average) not to be exceeded more than three times per year. The results suggest that indoor CO levels in Korean houses appear to be affected by use of coal briquette for heating any cooking.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2008년 추계학술발표대회 논문집
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• pp.322-326
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• 2008

Due to the rapid increasing in the aged population, it calls for social countermeasures urgently. Especially, there are increasing needs of space environment to support physical and spiritual characteristics of elderly. When designing space environment including house, there are growing consideration for elderly and extending appreciation of aging. The purpose of this study is to investigate the perception on environment planning for the seniors among university students who majoring in Housing & Interior Design and who visited the Aging Simulation Center located in Seoul. The Aging Simulation Center gives a chance of space design to support the elderly based on the experiences of daily living for the designers who design environment for elderly. Questionnaire survey was conducted to obtain data from 93 university students in their 20s majoring in housing and interior design who visited the Aging Simulation Center. The research findings showed that the recognition for design elements of residential environment for the elderly of respondents was changed toward positive way after visiting the Aging Simulation Center. The Aging Simulation Center was an effective educational environment for the preliminary designers to understand aging and the importance of appropriate design for users' needs. That is, aging simulation space can improve recognition of necessity of universally designed environment to support the elderly. Handrails around bathtub and wash basin, stair slope, electric auto-level controlled kitchen counter and kitchen cabinet were especially perceived for the respondents as very essential design elements to support the aged.

• 한국실내디자인학회논문집
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• 제16호
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• pp.36-41
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• 1998

This study is mainly intended to understand on the plan change of a public room in the apartment. This study is summarized as follows; First how the plane type of an apartment public room in the Capital region has been changed since 1970's in which industrialization has seriously started. Second according to the adjoining types how the features of an apartment plan would be divided into some categories. Third how usable area and public area in an apartment has been changed, The scop of this study is limited to the national standard houses of which usable area is 40-85m2(12.1-25.7pyong) built in Seoul and five new cities from 1970's to the half of 1990's The study is based on documents of 1378 samples extracted classified and analysed the plan in the chronical order. The analysis scope is confined to family's public rooms in an apartment such as a living room a dining room and a kitchen. In conclusion the public rooms such as a living room a dining room, and a kitchen become stereotyped with no specific difference in Korean apartments. Especially LDK type, L/DK type is the most general plan in Korean apartments, and the demand of that type is continuously increasing lately.