Applied Research Of Reduction Design Based On Kitchen Equipment

With the rapid development and increasingly quick pace of life of the age as well as gradual decrease of floor space, human beings focus on the full reuse of confined space step by step.Kitchen, as one key place in household life environment, occupies an important position in daily life. Owing to Chinese dietary habit differs from western’s, even if nowadays ameliorated storage element such as integrated cupboard has been brought in,all sorts of kitchen ware, such as a number of pots and pants in kitchen still look messy.Kitchen equipment used for storing tableware, such as pots and pants and so on and so on seems rather important, and more and more attention is paid to the design of kitchen for residential buildings whose space usage rationality not only planed the storage Problem of various kitchen ware but also saved rare kitchen space, which is as well as suitable for cookers’ physical and mental health.As one of the main content of green design, the principal of reduction means to consider energy conservation and environment protection at the early period of product life cycle. What it expresses is the green effect brought by product manufacture,shape, material and so onIf we pay much attention to space usage of production and consumption, we must place stress on the application of principal of3R from the beginning in design. Combining environment protection, health, Security and economy needs and so on, the design principal of3R also ought to become its necessary consideration factor in current kitchen equipment kitchen equipment Design.Firstly, the thesis gives a brief introduction on the concept of kitchen equipment, analyzes and concludes the current situation of traditional storage method and kitchen equipment,sorts out and concludes the needs and existing problems of kitchen equipment combining with the questionnaire investigation to consumers. Secondly, the thesis illuminates reduction design consideration of kitchen equipment from relevant theories, such as reduction design, green design, product life cycle and the principal of3R and explores the feasibility of kitchen equipment design from the practical application of every principal of reduction principal. Thirdly, the thesis sorts out and concludes the design elements of reduction principal in kitchen equipment products and states these elements used in practical application of products with examples to check its feasibility further. Finally, the thesis draws the conclusion according to the summary of various problems of kitchen equipment, sorts out reduction design elements based on it, supposes practical designing scheme combing with the summary to the whole thesis.The thesis concludes from analyzing and interpreting the3R design and its application factor analysis of kitchen equipment products, product concept of kitchen equipment as well as its design in analysis and application of practical Application case. This Research provides guiding significance for3R design of kitchen equipment in the hope of discovering entry for3R Design of Chinese kitchen equipment and supplying relevant feasible research technique for it.