JP2019013437A - Kitchen apparatus - Google Patents

Abstract

To provide a kitchen apparatus capable of reducing a body load by various kinds of cooking work by a cooking person as much as possible and executing the cooking work efficiently.SOLUTION: A kitchen apparatus 1 includes, on a top surface side, a sink area 20 and a top surface work area 30 formed on a roughly flat surface. The sink area 20 is formed with a sink body part 21 and a chopping board placing part 22 having a base surface 22a higher than a bottom surface 21a of the sink body part 21, and the chopping board placing part 22 is formed at a position lower than a top surface of the top surface work area 30 by 3 cm or more, through a step 24.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a kitchen apparatus having a sink region on a top surface side and a top surface work region formed on a substantially flat surface.

  As a conventional kitchen device, there is one in which a draining step portion is provided at an end portion or the like in a sink region (see, for example, Patent Document 1). This draining step portion can be used as a table draining table.

JP 2009-5950 A

  However, this type of conventional draining stepped portion is positioned as an attached table having a small size in the sink main body within the sink region. Therefore, even if it can be used as a table place after washing, it is difficult to use it for other food cutting operations. In the thing of the said patent document, it is almost impossible to put a cutting board in the draining level | step difference part seeing dimensionally.

  Even if the cutting board can be placed on the draining step portion, stable work cannot be performed unless there is a stopper (step difference from the adjacent area) that does not cause the cutting board to shift.

  The present inventors have been studying the appropriate work height that can reduce the physical load on the cooker in each work such as washing work, cutting work, arranging work, cooking and cooking work, carrying work such as pans, etc. every day. . And they are trying a kitchen apparatus in which the relative height position of each region is varied.

  The present invention has been proposed in view of such circumstances, and an object of the present invention is to provide a kitchen apparatus that can reduce the physical load caused by various cooking operations of the cooker as much as possible and can efficiently perform the cooking operation. There is to do.

  In order to achieve the above object, a kitchen apparatus of the present invention is a kitchen apparatus having a sink area on the top surface side and a top surface work area formed on a substantially flat surface. A sink main body and a cutting board holder having a base surface whose height is higher than the bottom surface of the sink main body are formed. It is characterized by being formed at a low position.

  Further, another kitchen apparatus of the present invention is a kitchen apparatus having a sink area on the top surface side and a top work area formed on a substantially flat surface. And a cutting board holder having a base surface whose height is higher than the bottom surface of the sink main body, and the cutting board holder is formed at a position lower than the upper surface of the top work area through a step. In addition, the top surface height position of the top work area is higher than the height position of the top surface of the cutting board when the cutting board is placed on the cutting board holder.

  According to the kitchen device of the present invention, since it has the above-described configuration, the cooker can utilize the cutting board holder, can reduce the physical load caused by various cooking operations as much as possible, and efficiently perform the cooking operations. Can do. In addition, according to another kitchen apparatus of the present invention, since it has the above-described configuration, the cooker can use the cutting board holder more easily, can reduce the physical load caused by various cooking operations, and can reduce the cooking operation. Can be implemented efficiently.

It is explanatory drawing of the kitchen apparatus which concerns on embodiment of this invention. (A) is a front view, (b) is a principal part longitudinal cross-sectional view. It is a top view of the kitchen apparatus. It is a perspective view of the kitchen apparatus. It is a perspective view of the kitchen apparatus which concerns on other embodiment of this invention. It is a perspective view of the kitchen apparatus which concerns on other embodiment of this invention.

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

The kitchen apparatus 1 is a kitchen apparatus having a sink area 20 on the top surface side and a top work area 30 formed on a substantially flat surface. The sink area 20 includes a sink body 1 and a sink body 1
And a cutting board holder 22 having a base surface 22a that is higher than the bottom surface 1a. The cutting board holder 22 is formed at a position 3 cm or more lower than the upper surface of the top work area 30 through the step 24.

  Next, the kitchen apparatus 1 will be described in detail. In the following, left and right and up and down are defined with reference to a cook using the kitchen apparatus 1.

  The kitchen apparatus 1 is a box-shaped kitchen apparatus installed in a kitchen, as shown in FIGS. As shown in FIG. 1, the kitchen apparatus 1 includes a sink base part 2, a work table part 3, and a heating cooking part 4 arranged in this order from the right side when viewed from the front (viewed from the cook side). . In plan view, these are linear. In addition, these may be a combination of individual items or may be an integrated item.

  The sink base part 2 and the work base part 3 are substantially the same height when viewed from the front. The cooking device mounting surface of the cooking unit 4 is at a position about 5 cm lower than those. In addition, various cooking areas are formed on the top surface side of each part, and storage parts 5, 5, and 5 are provided in the box space below them so that the front plate can be freely opened and closed (see FIG. 3). ).

  As the cooking area, a sink area 20 is formed in the sink table part 2, a top work area 30 is formed in the work table part 3, and a heating cooking area 32 is formed in the heating cooking part 4. Further, a spare area 34 having the same height as the top work area 30 is formed on the right side of the sink area 20 of the sink base 2. A fixing plate 7 that covers the front side of the sink region 20 (a sink body including a sink main body 21 and a cutting plate holder 22 to be described later) is attached to the upper portion of the sink base portion 2 (above the storage portion 5). Yes.

  This kitchen apparatus 1 is assumed to be used by a female user whose height is 160 cm, and the height H1 from the floor surface to the upper surface of the top work area 30 is about 85 cm. Moreover, the height H2 to the upper surface (heating cooker mounting surface) of the heating cooking area | region 32 is about 80 cm. The height H1 may be varied depending on the height, and is (height / 2) + (3 to 10 cm). If the height H1 changes, the height H2 may be lowered by about 5 cm below the height H1 accordingly.

  The sink region 20 integrally includes a sink main body portion 21 whose right side is a water washing region and a cutting board placing portion 22 having a base surface 22a whose height is higher than the bottom surface 21a of the sink main body portion 21 on the left side. The height H3 from the floor surface to the bottom surface 21a of the sink main body 21 is about 70 cm, and the height H4 to the base surface 22a is about 80 cm. In addition, it is desirable that the base surface 22 a has a slight water gradient toward the sink main body 21.

  Moreover, the level | step difference 24 (dimension H5) in the boundary of the base surface 22a of the cutting board mounting part 22 and the upper surface of the top | upper surface work area | region 30 is about 5 cm. The wall portion 25 in which the step 24 is formed is formed in the entire sink region 20. The step 24 acts as a movement preventing wall that prevents the cutting board 40 from shifting to the left side when the cutting board 40 is placed on the cutting board holder 22.

  A faucet 23 standing up from the cutting board holder 22 is provided on the far side of the center of the sink region 20 in the lateral width direction, and the faucet is used by turning it horizontally as shown in FIGS. Be able to. In addition, illustration of the water tap 23 was omitted in the longitudinal sectional view of FIG.

  The width W1 of the sink region 20 is about 90 cm, the width W2 of the cutting board holder 22 is 50 cm, and the width W3 of the sink body 21 is 40 cm. In order to cut the food on the cutting board 40 placed on the table surface 22a (see FIG. 1 (b)), the cutting board holder 22 needs to have a sufficient width to meet the purpose, and should be 40 cm or more. Is desirable. If the width W2 of the cutting board holder 22 is larger than the width W3 of the sink main body 21, the cutting board 40 is slanted diagonally from the cutting board 22 to the bottom surface 21a of the sink main body 21 during washing. Can be washed easily. The reason why the width W1 of the sink region 20 is about 90 cm is that the kitchen apparatus 1 is assumed to be a normal size. If the width is longer than usual, the width W2 is equal to the width W3. Alternatively, the width dimension W3 may be larger than the width dimension W2.

  In addition, in the state in which the cutting board 40 having a thickness of about 3 cm is placed on the base surface 22a of the cutting board holder 22, each height is as described above. Therefore, as shown in FIG. 1 (b), the height is higher than the height of the upper surface of the cutting board 40. The upper surface height of the top work area 30 is high.

  Thus, it is desirable that the top surface height position of the top work area 30 be higher than the height position of the top surface of the cutting board 40 when the cutting board 40 is placed on the cutting board holder 22. With such a height relationship, even if water is made to flow on the cutting board 40 after cutting the vegetables or the like on the cutting board 40, the water is unlikely to flow out to the left top work area 30.

  As described above, since the cutting board holder 22 and the top work area 30 are adjacent to each other, after cutting with the cutting board 40, the cut vegetables and the like are placed on the top work area 30 for placement in a bowl. It is easy to move, and there is little physical load caused by the movement of the cook. Even when the cut food is put into a pan placed in the top work area 30, the amount of movement of the cook is the same as described above.

  In addition, as described above, the cutting board 40 can wash the cutting board 40 and the base surface 22a of the cutting board holder 22 immediately after the cutting work, so that an efficient cooking work can be performed. Further, if the cutting board 40 is placed on the back side of the cutting board holder 22, the cook can lean on the front edge 26 of the kitchen apparatus 1 to perform cutting work and can maintain an easy posture. Further, there is a possibility that the front edge 26 may become an obstacle when the knife is pulled forward in the cutting operation. In this case, if the cutting board 40 is placed on the back side, the front edge 26 does not get in the way and there is no problem. .

  On the other hand, the cooking area 32 adjacent to the left of the top work area 30 incorporates an IH cooker 32a, and the height H2 of the heating cooker mounting surface, which is the upper surface of the IH cooker 32a, is described above. Thus, it is lower than the upper surface of the top work area 30, and its dimensional difference H6 is preferably 3 to 10 cm, and particularly preferably 5 cm (see FIG. 1A). In addition, when using Gotoku as a heating cooker, the upper surface is set as a heating cooker mounting surface.

  Thus, since the cooking area 32 is slightly lower in height than the top work area 30, when cooking with a pan or frying pan in the cooking area 32, the top work area 30 is used. The height is almost the same as the height of the work, so there is no sense of incongruity, so the work is easy. In addition, since the cooking area and the top work area are adjacent to each other, it is very easy to move the pan between the two areas.

  This kitchen apparatus was subjected to a comparative test with a conventional kitchen apparatus. The test subjects are two women and are 162 cm and 155 cm tall. A physical load evaluation test using a sensor and a digital simulation device and a sensory test by a subject were performed. In this test, a cutting board having a thickness of 1 cm was used.

The height dimension of the kitchen apparatus 1 has the following values as described above with reference to FIG.
Cooking area 32 (height H2): 80 cm, top work area 30 (height H1): 85 cm, table surface 22a (height H4) of cutting board holder 22: 80 cm, bottom surface 21a (height of sink main body 21) H3): 70 cm
The height dimension of a conventional kitchen device (not shown) has the following values.
Cooking area: 85 cm, top work area: 85 cm, bottom surface of sink body: 65 cm

  The body load evaluation test measures the angle and torque of a body part such as a shoulder and a waist. The shoulder angle is the angle of the upper arm with respect to the upper body, and the waist angle is the bending angle of the waist. The smaller the angle and torque, the smaller the physical load.

  According to this physical load evaluation test, the shoulder angle and shoulder torque of the subject kitchen apparatus 1 were smaller for any subject in the cooking operation. Regarding pan movement, the hip angle and waist torque of the subject kitchen device were smaller for all subjects. Also about the arrangement | positioning operation | work, this kitchen apparatus 1 was numerically favorable. As for the preparation work, the conventional product has a front-rear direction operation in the top surface work area 30, while the kitchen apparatus 1 has almost no front-rear direction operation, so the difference in load on the waist becomes large. Can be assumed.

  Also, with regard to the water washing operation, the waist angle and the waist torque were smaller in the kitchen apparatus 1 because the bottom surface 21a of the sink body 21 was 5 cm higher than the conventional product. As for the cutting work, the shoulder torque of the kitchen apparatus 1 is smaller than that of the conventional product.

  The height H3 (see FIG. 1A) of the bottom surface 21a of the sink main body 21 is 70 cm, the difference from the top surface height H1 of the top work area 30 is about 15 cm, and the difference is 20 cm in the conventional product. It is formed shallower than what has become. Further, a cutting board holder 22 having a base surface 22a having a height of 80 cm is formed in the sink region 20, and the bottom surface 21a of the sink main body 21 is only about 10 cm shallower than the base surface 22a.

  As described above, since the sink main body 21 and the cutting board holder 22 are adjacent to each other and the sink main body 21 is formed shallow, as described above, a long object such as the cutting board 40 or the frying pan is cut from the bottom surface 21a. It can be used by leaning diagonally over 22. Thus, since the cutting board 40 and the like can be slanted diagonally, it is not necessary to hold the ends with one hand when washing the cutting board 40 or the frying pan as in the prior art. In particular, as described above, when the width W3 (see FIG. 2) of the sink main body portion 21 is small (for example, 30 to 40 cm), the depth from the base surface 22a to the bottom surface 21a is about 10 to 15 cm. The tilt angle can be adjusted to an appropriate state, making it easier to use.

  As described above, in various cooking operations, it was possible to determine that the body load of the kitchen apparatus 1 was smaller than that of the conventional product.

Regarding the sensory test, the following results were obtained. Hereinafter, advantages of the kitchen apparatus 1 will be listed.
-The cooking area 32 was easy to use. It can be assumed that it is lower than the conventional product and lower than the top work area 30.
-In the preparation work, the operation before and after the top work area 30 was small and easy (there was no need to place a dish or bowl on the back side).
-Regarding the cutting work, when the cutting board 40 was placed on the back side, it was possible to lean on the kitchen apparatus 1 and maintain an easy posture.
-It was convenient because the cutting board 40 could be washed immediately.
-When putting water in the pan, it was convenient because the cutting board holder 22 could be used.

  FIG. 4 shows a kitchen apparatus 1A according to another embodiment of the present invention. In the sink area 20 of the kitchen apparatus 1A, a sink body 21 and a cutting board holder 22 having a base surface 22a having a height higher than the bottom surface 21a of the sink body 21 are formed as in FIG. ing. However, the arrangement of the sink main body 21 and the cutting board holder 22 is opposite to that shown in FIG. The cutting board holder 22 is formed at a position 3 cm or more lower than the upper surface of the top work area 30 (preliminary area 34) via the step 24. In addition, about another structure, it is the same as that of the thing of FIGS. 1-3, the same code | symbol is attached | subjected and the description is omitted.

  FIG. 5 shows a kitchen apparatus 1B according to still another embodiment of the present invention. In the kitchen apparatus 1B, the arrangement of the sink main body 21 and the cutting board holder 22 in the sink area 20 is the same as that in FIG. 1, but the storage section below the sink area 20 is different from that in FIG. That is, as shown in FIG. 5, in the kitchen apparatus 1 </ b> B, the dishwasher 50 is incorporated below the sink area 20.

  As shown in FIG. 5, the dishwasher 50 is assembled at a position below the cutting board holder 22. In other words, the kitchen apparatus 1B uses the lower storage space, which is widened by making the base surface 22a of the cutting board holder 22 shallow, as an installation space for the dishwasher 50. As described above, the kitchen apparatus 1B effectively utilizes the space below the sink area 20 of the sink base part 2, which has hardly been used conventionally. As shown in FIG. 5, the dishwasher 50 can be installed so that the upper end of the handle 51, the operation unit 52, and the exhaust port 53 is arranged at the same height as the conventional one. In addition, about another structure, it is the same as that of the thing of FIGS. 1-3, the same code | symbol is attached | subjected and the description is omitted.

DESCRIPTION OF SYMBOLS 1 Kitchen apparatus 20 Sink area | region 21 Sink main-body part 21a Bottom face 22 Cutting board placing part 22a Base surface 24 Level | step difference 30 Top surface work area 32 Heat cooking area 40 Cutting board

Claims (6)

A kitchen apparatus having a sink area on the top surface side and a top surface work area formed on a substantially flat surface,
The sink region is formed with a sink main body and a cutting board holder having a base surface whose height is higher than the bottom surface of the sink main body.
The kitchen apparatus is characterized in that the cutting board holder is formed at a position 3 cm or more lower than the upper surface of the top work area through a step. In claim 1,
The height difference of the level | step difference is 10 cm or less, The kitchen apparatus characterized by the above-mentioned. In claim 1 or 2,
A kitchen apparatus characterized in that a width dimension of the cutting board holder is 40 cm or more. In any one of Claims 1-3,
A kitchen apparatus, wherein a width dimension of the cutting board holder is larger than a width dimension of the sink main body. In any one of Claims 1-4,
In the area adjacent to the top work area and different from the sink area, the cooking area is further provided.
A kitchen apparatus, wherein a cooking device placement surface of the cooking region is lower than an upper surface of the top work region. A kitchen apparatus having a sink area on the top surface side and a top surface work area formed on a substantially flat surface,
The sink region is formed with a sink main body and a cutting board holder having a base surface whose height is higher than the bottom surface of the sink main body.
The cutting board holder is formed at a position lower than the top surface of the top work area via a step,
The kitchen apparatus characterized in that the top surface height position of the top work area is higher than the height position of the top surface of the cutting board when the cutting board is placed on the cutting board holder.

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