• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.04a
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• pp.304-309
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• 2009

The purpose of this study is to develop kitchen furniture design for 40-pyung apartment Houses based on stored item of Cooking, Eating and Utility Area. The research data is gotten at a field study of stored items of Cooking, Eating and Utility Area and depth interview. The results of this study were as follows; 1)The kitchen furniture the preparation unit and the sink, the kitchen table, the heating unit and the service table, arranged at the tall storage. 2)The total bulk considered and holding volume ($2.7m^3$) with ground clearance (40%) planned with about $4.21m^3$. 3)Assumed at height and 162cm did a lower part height with 860mm and the upper depth 340mm, did with 700mm where raises. the storage the ceiling which raises will select and considered and with 2200mm did. 4)Arrangement of the kitchen the kitchen form which is an open type (L/DK or L.D.K) arranged many in forms of letter.

• Journal of the Korean Home Economics Association
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• v.38 no.10
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• pp.215-225
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• 2000

The objectives of this study were to prove that the rural kitchen style followed the urban's style and to find the different needs of rural western kitchen style from urban's through the evaluation of users. Interview data were collected by 100 residents in Chonbuk rural area and were analyzed qualitatively and Quantitatively. The results showed that the westernization of rural kitchen, as predicted about 12 years ago, ran after the urban's. In addition to the urban kitchen style, the users of the rural western kitchen desired 'the second kitchen' near to their Ma-dangs and main kitchens. The safety, convenience and comfort of it were satisfactorily evaluated, especially the convenience factor was very important in the rural kitchen design. They also wanted to arrange the refrigerator for Kim-chi or the larger refrigerator in it and to plan the L-DK type.

• Korean Institute of Interior Design Journal
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• v.18 no.2
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• pp.50-60
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• 2009

The change of idea about overall politics, society, technology, and culture in 20th century led to the change of kitchen which is the central space of household affairs as well. Frankfurt kitchen of Margarete Schuette Lihotzky which was introduced for the first time at Germany International Trade Exhibition in 1927 functionally designed small space of $6.5m^2$ with considering move-line and convenience. This is the beginning of kitchen type which has built-in sink and cupboard that is regarded as an universal option these days, and this has extensively been applied to kitchen system throughout the world after the repetitive development in America, Sweden and Switzerland. And improved kitchen of Park Gil-Yong which was influenced by rationalism introduced from the house improvement campaign and the opening of a port which were progressed in Korea in $1919{\sim}1930$ is the first stand-up kitchen which improved the inefficiency of Korean conventional kitchen. The purpose of this study is to understand the change aspect of kitchen through the rationalization in each country by comparing the introduction background of the times, change of space for residence and kitchen, and the characteristics of kitchen plan which had influence at the turning point on the kitchen in Korea, Europe on the side of efficiency at the same period, take into consideration of our residing-culture which has rapidly been changed between tradition and modernity, and to see the direction of kitchen design which copes with the unique residential environment.

• Journal of the Korean housing association
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• v.21 no.1
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• pp.11-21
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• 2010

The house of the China Korean ethnic group in the countryside, kitchen is one of the most important rooms, which works for cooking, warming, and storage. Besides, it has some complementary functions such as washing and showering. The spatial structure of the kitchen is divided into three types, 'jeongji', 'walkway' and 'independent' one. Those houses which are near Korea peninsula mainly belong to the 'jeongji' type; whereas those houses which are in the inland of Jilin, Heilongjiang and Liaoning Provinces mainly are 'walkway' and 'independent' types. The main constituents of the kitchen include pots and pans, water supply and sewerage, fuel and storage etc. The differences among these constituents lead to the geographic differences in the aspect of cooking method and dietary culture, and finally the different kitchen spatial characters are manifested.

• Journal of the Korean housing association
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• v.21 no.5
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• pp.35-42
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• 2010

This study examines and analyzes plan of Hanok which has been newly built at rural areas in Jeollanam-do province and is to present the direction in setting architectural plan of Hanok at rural areas. For the purpose of this study, analyzed the types of Hanok based on the topological characteristics of main house and main spaces including room, living room and kitchen. Five types of 105 Hanoks, type-I, type-II, type-III, type-IV and type-V were drawn on the based of the shape of main house and topological characteristics of main rooms including room, living room and kitchen. Type-I had spatial composition of main rooms in a row and showed similar shape of main house with traditional private houses in Honam region, type-II showed placement of living room in center and main rooms beside it, type-III showed change of type-II and placed kitchen and annex behind living room and similar plan composition with type-III and secured the area of living room and rooms by enlarging the number of rooms, and type-V had the shape of main house with twisted form and placed living room in the center and each room at side or twisted part to ensure openness of living room.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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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.

• Journal of the Korean Solar Energy Society
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• v.39 no.6
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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.

• Korean Institute of Interior Design Journal
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• v.18 no.5
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• pp.111-118
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• 2009

Urban houses of traditional Korean Style are a type of habitation that happened during a transitional period when the modernization of habitation had progressed in 1930s, and also a habitation folding societal trails that had adapted and developed into urbanization together with the native traits of traditional Korean Style houses. Because they keep our style of living and the process of change just as they were, it is important work to shed light on and keep a record of it. So, this thesis arranges the contents of research on the actual condition of living, and may try to reason by analogy the changing style of residents' living through the change of space composition and the way of space usage for the urban houses of traditional Korean style that were changed by extension and remodeling of residents. As the concrete matters, it is to grasp the physical and spatial change of urban houses of traditional Korean style in accordance with extension and remodeling, and to analyze in which part and how they had been changing for the spatial composition of urban houses of traditional Korean style according to the change of living style, and especially the change toward a stand-up type of k stand-and the following traits and factors of the change toward Dining-Kitchen. The kitchen changed toward Dining-Kitchen shows some typical discrepancies depending on the location of kitchen as like a case of changing toward Dining-Kitchen from the existing location, a case of extending into the rear side of kitchen, a case of switching of location between kitchen and the inner room, and a case of changing toward Dining-Kitchen from the location of a room across from the main living room. As kitchen changed toward Dining-Kitchen like these, it shows that the connecting trace into the inner room came out, each room came to show a bit clearer function but grow smaller relation with the threshing ground, and also the function of the threshing ground came reduced.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2002.11a
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• pp.315-320
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• 2002

Marketing ventilation fan 3 kinds been using in kitchen of apartment house into compensation discharge performance of contaminant measure. When propane gas burns by gas table, did waste heat into measurement compensation with carbon dioxide that it happens. In measured all type of exhaust fan, discharge performance of carbon dioxide and waste heat was high there are been much displacement. Among A, B, C three types, performance of A type exhaust fan was most superior and performance of C type exhaust fan was most poor

• Journal of the Korean Home Economics Association
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• v.33 no.2
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• pp.187-195
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• 1995

The objectives of this study were 1) to find the value and stress for the house work in the kitchen, 2) to predict the demand for the kichen furniture according to socioeconomic classes of Seoul residents. Questionnaires were administered to 1940 homemakers in Seoul The major findings were as follows : There were significant differences in demand for kitchen furniture according to socioeconomic slasses. The upper-lower class residents preferred a higher cost furniture of U shaped work center The middle - middle class residents wanted the free standing type furniture of L shaped or kitchenette type. The middle-lower class residents preferred a lower cost furniture of U shaped or kitchenette type.