? Many people may have heard of Frankfurt Kitchen, which is the prototype of modern integrated kitchen, and was designed by the Viennese female architect Margaret Shute Lee Hockey 1926.
? Frankfurt kitchen is based on Taylor's workflow scientific management theory, which highly rationalizes the functional blocks of family kitchens within the designated space of three types of sizes. At the same time, with the help of industrial batch production and complete set of combined facilities arranged from the perspective of basic ergonomics, all important kitchen supplies are within reach, thus shortening the operation process of kitchen work and improving the labor efficiency of housewives.
Demand background:
? In the 1920s, due to the war in Germany and the shortage of houses, it was urgent for architects to rationally plan the layout of urban houses. Thus, the Frankfurt kitchen project was born. The task is to design a kitchen for ordinary families. This task must meet two criteria:
1, the kitchen of the affordable room, the kitchen area is limited, but the practicality cannot be sacrificed.
2, control the cost within a reasonable range, the lower the better.
? Margaret, as the designer of the kitchen space renovation project, although she has inherent advantages as a woman, at the beginning of the design, she did not know how to cook. Only through her analysis and putting the user's experience first can she design such an exquisite and efficient kitchen. Margaret's layout has scientific accuracy. She hopes that her design can help women gain time in their busy lives. Even if each design can only save 5 minutes, there are more than 100 hours a year.
Design thinking and methods:
? First of all, Margaret understood the lifestyle and posture of women at that time before the design, because at that time, women were regarded as an indispensable part of housekeeping, and the kitchen was also designed for them. At that time, just after the war, many women had to work outside the home in addition to housework because of the shortage of manpower. It is conceivable that they had to race against time.
? At that time, Margaret was inspired by Taylor's workflow "scientific management" theory and began to observe the body movements of women in the kitchen and re-plan the design of kitchen utensils to improve efficiency. In a kitchen prototype of 1.9 m× 3.4 m, Margaret carefully measured how long it would take to complete some tasks with a stopwatch, redrawn how many users moved in the kitchen, and obtained the maximum efficiency prediction index chart.
Ps tips:
What is Taylor's scientific management theory? This book is mainly aimed at traditional experience management, and its central topic is to improve labor productivity.
There is a saying in the book that "only by letting workers master standardized operation methods, using standardized tools, machines and materials, and standardizing the working environment can labor productivity be improved."
Margaret also recorded the situation when women use the kitchen:
1, before cooking, women should chop the wood into small pieces, take the paper out of the drawer, light the fire, and then put the wood in to burn.
2. Women should take out fragile, decorative and vacuuming condiments and storage cans for storage.
The vegetable box is too far away from the stove and too deep, so you have to bend over every time. It's not clean because it contains non-washable materials.
Cooking on the coal stove is unclean, unsanitary and hot, so it is difficult to clean.
… ..
After understanding the time spent on some tasks and the pain points of women in the kitchen, considering the limited area of the kitchen, how to make good use of a narrow space? Margaret's inspiration comes from the dining car of luxury trains, such as the kitchen of China Europe train, how to make full use of every inch of space from the ground to the ceiling.
She first decided to divide the kitchen into an independent space and separate it from other living areas with glass doors. The kitchen is truly independent. Margaret completely jumped out of the confinement thinking and divided the kitchen into multiple functional areas. In this kitchen with an area of just over 6m2, there is no flashy decoration, and everything is based on functionality and efficiency.
Food preparation area, sink area, cooking area, storage area and other more modern equipment are all available, and even an area for ironing clothes is reserved. Many of her design ideas were very original at that time, and it is not an exaggeration to use the word "subversion" to describe them.
Design scheme:
1) In the food preparation area &; Tank area
Right in front of the window, this is the food preparation area. There is a big chopping board opposite the window, which is enough to prepare meals.
Considering that some women will be tired when they go home to prepare dinner at night after working all day, Margaret designed a seat with adjustable height so that women can sit and prepare meals.
The most exquisite is the vegetable residue collector on the right side of the table. The peels and vegetable residues are directly pushed here, and then taken out and dumped after being filled, which saves a lot of tedious garbage collection steps.
On the upper right of the chopping block, there is an area where plates are placed vertically. The most commonly used plates are put here, which is very convenient to pick up at ordinary times.
It is a tableware storage rack and can also be used as a drain rack. After washing the bowl, you can reach out and set the table directly. The moving line is so short that you hardly have to walk.
2) Cooking area
In the past, ordinary families in Germany had no gas and electricity, and women used the dim light of oil lamps to cook with stoves every day. Margaret introduced gas stoves and electric lights into the kitchen, completely liberating women from the messy environment.
The gas stove has 2-3 burners and can cook more than two dishes at the same time. The electric light can be moved, moving to the gas stove when cooking and to the sink when washing dishes. This movable design ensures adequate lighting in the kitchen.
3) storage area
Although the kitchen is small, there is plenty of storage space, and almost every corner is used accurately.
The first is the hanging cabinet. In order to save space, the kitchen cabinet is not a horizontal door, but a push-pull design.
The door panel of the hanging cabinet is glass instead of solid wood, and the built-in items are clear at a glance. Moreover, after this height is measured, women can reach it without tiptoeing or stepping on a small stool.
On the right side of the hanging cabinet is also a storage cabinet, which is used to store large items such as pots and pans. Different from the solid wood shelf of the hanging cabinet, the wooden board here is designed in an inclined hollow way, so that the lid and pot can be placed vertically or obliquely, which saves more space.
Aluminum lockers are another highlight, which can be used to store coffee, flour and other ingredients and cooking spices, a bit like our Chinese medicine cabinet.
Every aluminum box is not heavy, and a woman can easily pull it out with one hand. Irregular shape design, you can directly pour ingredients and seasonings into the container without using other tools such as spoons.
4) Ironing area
This is a folding ironing board. Put it down and put one end on the sink to iron the clothes. When not in use, it takes up no kitchen space at all.
The physical finished product I saw:
Conclusion:
The reason why I want to put this 100 space design case into an article is because this design thinking, inspiration source and the designer himself deeply attracted me.
Margaret has been to China, and she is crazy about the quadrangle structure in Beijing. At that time, she wanted to prove that Beijing was one of the most beautiful cities in the world and the largest garden city in the world. She has always been pragmatic and efficient, and her appreciation of quadrangles and Beijing seems to give her a new view of architecture.
She published a book called China Metropolis: A Diary of Visual Travel. In the book, she used eight pages to describe in detail the traditional single-story quadrangles in China and praised the tranquility of the quadrangles. The antique architecture reminds her of the quiet cloister of the medieval monastery, and that quiet place is being forgotten by modern architecture step by step. She thinks our life is becoming more and more collectivized.
She described that architects and urban planners should think about how to create quiet and relaxing spaces in public and private environments of big cities. Despite the difficulties, otherwise the accelerated work and traffic speed may lead to mental and psychological collapse of residents, and urban space is closely related to the health and even fate of residents.