Architect's Pocket Book of Kitchen Design
As with the best-selling 'Architects Pocket Book' this title includes everyday information which the architect/designer normally has to find from a wide variety of sources and which is not always easily to hand.
Focusing on kitchen design, this book is of use to the student as well as the experienced practitioner. It outlines all the information needed to design a workable kitchen, including ergonomics, services such as water and waste, appliances, and material choices for the floor, walls and ceiling. There is no similar compendium currently available.
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After the discovery of fire, people have found ways to use it to prepare food. Through time, people their food on open fire. Cooking was an out door activity because the smoke that came from the fire was not breathable. Cooking needed an atmosphere that have enough ventilation. In Britain, little is known about kitchens until Norman times. After the Romans left Britain in AD 407, the culinary arts were largely forgotten. Food was often cooked outdoors on cauldrons or spits. This was to avoid the risk of fire and to keep smells out of the houses.
From open fire to present day
Family luxury low cost mini for flats etc
Work sequence work triangle ergonomics implications for cabinets and appliances
Planning services appliances cabinets useful devices wheelchair users kitchen
Planning children electrical appliances gas cookers dealing with kitchen fires
Water supply water treatment gas supply electric wiring lighting heating
Selecting sinks sink types taps and mixers
Recycling waste bins dustbins waste disposers refuse compactors
Classification of storage types for different zones
Proprietary cabinets dimensions carcases accessories
Plastic laminate hardwood stainless steel solid surface concrete slate granite limestone
Soft and hard floor finishes walls and ceilings
Summary of items which may need to be specified for a new kitchen
Manufacturers and suppliers