JPH10137059A - Kitchen unit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To increase the serviceability of the counter of a kitchen unit by making the counter wider and more resistant to wetting than the prior art. SOLUTION: A kitchen unit includes a high part 17 raised to a predetermined height so that water splashing from a sink 14 does not reach it, at the back of a front counter 13 having a sink 14 and a cooking part 15; and a rear counter 18 made deep enough so that saucers to be used normally can be put on the upper surface of the high part 17. The cooking part 15 of the front counter 13 is designed to be capable of draining water for ease of water-using work, and, since the rear counter 18 is not splashed with water used on the front counter 13, dishing-up and temporary setting of foods can be done simultaneously without the fear of wetting.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kitchen apparatus having two counters.

[0002]

2. Description of the Related Art In general, the top of a cooking platform of a conventional kitchen apparatus is generally flat, and cooking work such as a cutting board or a colander or small items such as detergent is generally performed on the top. Met. However, there is a problem in the cooking operation in which the hand is moved, that the workability with the small objects placed in the vicinity is poor.

On the other hand, there has been proposed a kitchen facility in which a rear base portion is provided behind a cooking section. For example, JP-A-6-70
No. 821, with reference to FIG. 4, 1 is a sink, 2 is a cooking section, 3 is a rear base portion, 4 is a counter plate, 5 is a front edge, 6 is a side edge, and 7 is It is a back guard. In the figure, the rear base portion 3 is lower than the counter plate 4, the front edge portion 5, and the side edge portion 6, and the cooking section 2 is further lower than the rear base portion 3. Since small items such as detergents can be placed on the rear base portion 3, the small items do not interfere with cooking. Further, the cooking unit 2 and the rear base unit 3 are configured to allow water to flow, and the rear base unit 3 is not immersed in water when flowing water only to the cooking unit.

Another conventional example is disclosed in Japanese Utility Model Laid-Open No. 50-1.
No. 13655 is known. In FIG. 5, 8 is a sink main body, 9 is a top plate, 10 is a back guard, 11 is a horizontal shelf, 1
2 shows a rising piece. In the figure, the rear end of the top plate 9 of the sink 8 is raised to form a back guard 10, the upper end of the back guard 10 is bent to form a horizontal shelf 11, and the upper end of the horizontal shelf 11 is bent to form a rising portion. 12 are formed. As a result, by taking the horizontal shelf 11 at the back of the sink 8 and securing the depth, it is possible to hang the hanging cabinet at a height that is easy to use while keeping the head from striking, and to attach cooking utensils to the horizontal shelf 11, Seasonings, detergents, etc. can be loaded, and the lower part of the horizontal shelf can be used as piping space.

[0005]

However, in the former conventional configuration described above, since the rear base 3 is located at a position lower than the edge of the counter plate 4, it is easy for water to be splashed. There is a problem that the bottom of the seasonings and small articles placed on the rear base portion 3 gets wet because the water drips and becomes a place with much humidity. In addition, the cooking method in Japan uses a lot of water, so the cooking part 2 gets wet when preparing. However, in general, preparation and serving are often performed in the same place due to space restrictions and movement of workers. In the cooking work of sequentially creating various menus, the dish for serving the preceding menu must be placed on the cooking section 2 which is wet by preparing the next menu, and the bottom of the dish gets wet. was there.

Further, when a detergent scrubber or the like is placed on the rear platform 3, the water flowing on the rear platform 3 flows into the cooking unit 2, so that the cooking unit 2 may be contaminated with bacteria attached to the detergent or the scrubber. However, there was a resistance to placing the food directly on the cooking unit 2. In addition, since the rear base 3 was splashed with water during washing, there was resistance to placing seasonings and small articles.

[0007] Cooking utensils of various sizes are used in the cooking operation. Cooking utensils such as balls and colanders are provided on the rear base 3 which is a narrow space between the back guard 7 and the sink 1. I can't put it. In addition, as mentioned above, due to space and worker movement constraints, it is often necessary to prepare and arrange in the same place, but the location of the preceding preparation work and the preparation of the next menu conflicted Even in this case, it is not possible to place dishes for serving on the rear base 3 which is a narrow space between the back guard 7 and the sink 1, and it has to be placed on another counter, so many kitchen frontage is required Becomes

In the latter conventional configuration, the horizontal shelf 1
The top of 1 is set as a place to put detergent etc., and the storage of detergent on the sink side is not considered, but if you put detergent or scrubber on a horizontal table, the part will get dirty and it will be a humid place as described above You can not put other seasonings and foods with confidence. Further, the space below the horizontal shelf 11 is a piping space, but the space other than the piping is not used effectively and is wasted.

Further, in the former conventional configuration, the rear base 3 is provided for the inner sink 1 and the cooking section 2 of the kitchen apparatus, and the rear base 3 is not provided for the stove surface. There are many occasions where seasonings such as salt and pepper are used even when cooking by heating, and there is a problem that there is no place to place such seasonings properly. In addition, in the heating cooking process, one stove is used repeatedly, so the pots containing the cooked food such as miso soup and the pots for the next heating cooking are mixed, There was a problem that there was no temporary storage space for the hot pots. Even in the latter conventional structure, the horizontal shelf 11 is a sink portion, and similarly, there is a problem that there is not enough space for small articles around the stove.

[0010] In the latter conventional configuration,
Depending on the depth of the portion of the horizontal shelf 11, cooking utensils and dishes at the time of serving can be placed, but in a kitchen space of a general size, there is a sufficient depth for placing dishes and cooking utensils on the horizontal shelf 11 due to space restrictions. There was a problem that it could not be taken.

In the former conventional configuration, the rear base portion 3 is provided in the back of the sink 1, so that a space is required in the back of the sink 1. It is difficult to reduce the depth of the sink 1 due to the size of the cooking utensil to be washed in the sink 1, and a corresponding counter depth is required. In the latter conventional configuration, the horizontal shelf 11 is located behind the top plate 9 of the sink.
However, there is a horizontal part from the back end of the sink fitted to the top plate 9 to the back guard 10, and this part is easily soiled and wasteful in space, As a whole, a considerable depth dimension is required.

In the above-mentioned conventional structure,
It is designed to allow water to flow to the rear base 3 together with the cooking part 2, and both parts are treated as wet places. However, during cooking, foods and powders taken out of the refrigerator etc. for partial and temporary use There are many things you do not want to get wet. On the other hand, when cooking work such as preparation, a large amount of water is used and the top plate is wet by all means. Therefore, there is a problem in that work that is not desired to be wet must be placed in a place other than the cooking section and the rear base 3 and workability is poor. On the other hand, in the latter conventional configuration, foods can be temporarily placed on the horizontal shelf 11 with the back guard 10 folded, but since the cooking table portion of the sink is not configured to allow water to flow, water is not allowed when preparing the water. There was a problem that spilling out of the board was poor in workability.

Further, in the above-mentioned conventional configuration, the rear base portion 3 is a place that is wet with water and cannot be a place where an outlet or an electric cooking utensil is placed for safety reasons. However, in recent years, a large number of electric appliances such as vegetable cutters and hand mixers that are convenient for preparation have been developed, which has contributed to streamlining of the cooking work.When these are used in the cooking section, they become obstructive to the work. There was a problem that workability was poor when placed in another place, although it was troublesome.

[0014] In the above-mentioned conventional arrangements of the former and the latter, if the chilled foodstuffs are taken out early, the foods become warm and the freshness is reduced. In addition, in the cooking work to make several kinds of menus sequentially, the dishes with the preceding menus are left undisturbed, and the temperature does not reach the optimal temperature while making the remaining menus, so it is possible to work on the dishes until the end of cooking However, there is a problem that the work is troublesome and the temperature is not optimal when the food is served on the table, so that the taste is impaired.

In the latter conventional configuration, if water adheres to the horizontal shelf 11, the water spreads around,
There was a concern that the temporarily placed objects would get wet.

Further, in the former conventional configuration, as described above, since the rear base portion 3 is easily wetted with water, a seasoning desired to be used quickly during cooking cannot be permanently provided. is there. If the seasonings are stored in the lower part of the counter, it is necessary to sit down during cooking, and even when the seasonings are placed on the horizontal shelf 11 of the latter conventional configuration, it is necessary to place various types of seasonings. There was a problem that it was difficult to organize and seemed messy, and it was easy to fall off the horizontal shelf 11.

In the above-mentioned conventional configuration, a wall must be formed on the rear surface in order to constitute a face-to-face kitchen. However, prior construction is required, and workability such as remodeling is poor. In the latter conventional configuration, the horizontal shelf 11
There is a problem in that a wall is further removed in the back of the container when the plate is delivered, and since the rising portion 12 is provided at the rear of the horizontal shelf 11, it is difficult to place the plate or the like from the opposite side.

As described above, the conventional problems to be solved by the present invention can be summarized as follows. A kitchen apparatus having a conventional configuration has a narrow counter, is wet with water, becomes humid, and easily becomes dirty, and is therefore easy to use. It was bad.

[0019]

SUMMARY OF THE INVENTION In order to solve the above-mentioned conventional problems, the present invention provides a kitchen counter with a front counter for normal work, and a height at which water is not splashed even when water is used on the front counter. The rear counter is set in two stages, and the depth of the rear counter is such that it can be loaded with commonly used dishes. As a result, seasonings, colander, balls and serving dishes can be placed on the rear counter without getting wet, and contamination by bacteria and detergent attached to the sardines near the sink can be avoided. In addition, two-stage counters can be used separately in the same place, and the space for preparation and serving can be shared, the work place can be separated from the temporary storage place, and the place where wet and non-wet things are handled can be separated, so it can be used in other places Multi-purpose work can be done efficiently without the unnecessary movement of leaving. Also,
By providing a tall part where the storage and equipment can be incorporated at a convenient position between the front counter and the rear counter, the space above and below the front counter can be used more efficiently.

In addition, since a small accessory storage portion such as a detergent or a scrubber is provided at the tall portion at the back of the sink, there is no need to place a dripping detergent or scrubber on the rear counter.
There is no need to worry about detergent or sardine water spreading outside the sink, and the space above and below the counter can be used effectively.

Also, the rear counter is installed in the same range as the width of the front counter, so that the rear counter can be used not only for the work around the sink but also for the stove work, as well as for storing the seasoning and the pots. It can be used effectively as a storage space.

Further, the rear counter protrudes forward from the tall portion below the rear counter, and partially overlaps above the front counter, so that the depth of the rear counter is normally used even in a limited space. Can be set to the size to put. Furthermore, the workable area of the counter is larger than that of a single counter, and the space can be used effectively.

Further, the sink of the front counter is integrally fitted on the back side of the counter, and the upper side of the back side of the sink is immediately connected to the tall portion. The space taken up to the far end can be used as part of the space for the rear counter. Therefore, even if the counter has a two-stage structure, it is not necessary to take the entire depth more than necessary, and the depth of the rear counter can be easily secured to a size for placing a commonly used plate. In addition, since the front counter does not have a horizontal portion at the back of the sink, the place is not soiled, and cleaning work can be omitted.

Further, the cooking section of the front counter has a concave shape with an edge rising, so that it does not overflow even if water flows on the cooking table section. Therefore, the front counter can be used to prepare the food without worrying about water spills, and foods and cooking utensils that do not want to be wet can be temporarily placed on the rear counter without worrying about getting wet. Therefore, operability is further improved by using a wet place and a dry place without moving in the same place.

Further, by providing an outlet on the rear counter, an electric cooking appliance such as a vegetable cutter or a hand mixer to be used during cooking can be placed on the rear counter without worry of getting wet with water. Also, since the electric appliances can be used without disturbing the work, the workability is improved.

Further, since the temperature conversion section is provided in the rear counter, the temperature of foods and dishes placed on the rear counter can be kept cold or warm. Therefore, even if the ingredients used for cooking are taken out early, if they are kept cool, freshness will not easily decrease until use. Also, when serving, you can serve all dishes at the optimal temperature and eat deliciously even if you prepare the first dish and temporarily keep it on the back counter until the last dish is completed.

Further, since a water-repellent material is used for the rear counter to form a water-repellent top surface, even if water adheres to the counter, the water is repelled appropriately, so that water does not spread to other places. Therefore, only the wet part needs to be wiped off quickly, and does not wet anything placed elsewhere in the counter.

Further, the seasoning storage is incorporated in the tall portion and can be taken out on the rear counter, so that the seasoning can be used without bending or bending as in the case of storing under the counter. Since it can be stored in a tall portion except when used, it is preferable in appearance, and it is hard to fall down.

Further, since a makeup panel is provided at the back and rear of the kitchen device, if a kitchen is to be installed and a kitchen panel is installed and the makeup panel is attached to the back, the rear counter is higher than the front counter. The first counter portion, which is easy to see, is difficult to see from the facing side, and replaces the facing wall. Therefore, it is not necessary to form a facing wall on the back of the kitchen apparatus in advance, and the workability is improved. In addition, since there is no wall, dishes and the like can be placed on the counter directly from the opposite side on the rear counter, so that it is easy to serve meals on the dining table and clear work.

[0030]

BEST MODE FOR CARRYING OUT THE INVENTION One embodiment of a kitchen apparatus according to the present invention has a sink, a front counter having a cooking section, and a predetermined height at which water from the sink does not reach behind the front counter. This can be realized by providing a rear counter having a predetermined height and a standing height on the upper surface of the tall portion. And because the rear counter does not splash the water used by the front counter, the front counter and the rear counter are used separately,
Work such as preparation using water can be performed at different counters while staying in the same place, so that work can be divided into work that is wet with water and work that does not want to get wet, without increasing the work space. In addition, the provision of the tall portion makes it possible to effectively use the vertical space behind the front counter.

Further, another embodiment can be realized by providing a small-sink storage section for storing detergents and scrubbers in a tall portion on the back of the sink standing upright on the back of the front counter. And you don't have to put small items such as detergents and scourers on the back counter. Also, there is no need to worry about detergent or scouring water splashing out of the sink at the front counter, so you can work safely when preparing.

Further, another embodiment can be realized by installing the rear counter portion over the entire width of the front counter. And since there is also a rear counter behind the stove, it can be used effectively as a place to put seasonings and a temporary place for pots when cooking with cooking on the stove.

Still another embodiment can be realized by a configuration in which the rear counter portion projects forward from the tall portion and partially overlaps above the front counter. And since the depth of the rear counter can be made wider than the height of the tall part, the depth of the rear counter can be set to the size that can be used for commonly used dishes, without having to take too much depth of the entire kitchen device, so limited space However, a kitchen device that can be installed can be provided.

Another embodiment can be realized by fitting the sink integrally with the front counter so that the upper side of the rear side of the sink is connected to the front of the tall portion. And the space that was normally taken from the back side of the sink to the back end of the counter can be used as space for the rear counter, so even if the counter is configured in two steps, it is necessary to take more depth than the whole kitchen equipment Not
The depth of the rear counter can be dimensioned to accommodate a commonly used dish.

Another embodiment is that the cooking section of the front counter is concave so that water can flow. At the front counter, you can work with water without worrying about water spills, and you can put food and cooking utensils you want to wet on the back counter. Therefore, it is possible to use a wet place and a dry place without moving in the same place, and the workability can be improved without the troublesomeness of the mixed place.

Further, another embodiment can be realized by providing an outlet on the rear counter. And since the appliances are placed on the rear counter and used for cooking work, they can be used safely without worrying about splashing water, and the appliances can be used on the spot without interrupting the work done at the front counter Therefore, workability is also improved.

In another embodiment, the rear counter is provided with a temperature converter for converting the temperature of the counter. Since the food and dishes placed on the rear counter can be appropriately kept warm or cool, it is possible to maintain the freshness of the food and prevent the food from cooling down when serving.

Further, another embodiment can be realized by using a water-repellent material for the top surface of the rear counter. And even if water adheres to the rear counter, it repels water so that it does not spread to other places and does not wet things placed elsewhere in the counter.

Further, another embodiment can be realized by providing a seasoning storage section at the tall portion so that the seasoning storage section can be taken out from the rear counter. Since it can be stored in the tall portion except during cooking, the seasonings that tend to be cluttered look good and do not fall off the table. Furthermore, it does not get in the way when cooking on the front counter, and the seasoning can be used without having to bend or bend as in the case of storing it at the bottom of the counter.

Further, another embodiment can be realized by providing a decorative panel attached to the back and back of the kitchen apparatus. And since the back surface of the kitchen device is finished by the decorative panel without providing the wall by the building frame in advance, the workability is improved.

(Embodiment) An embodiment of the present invention will be described below with reference to FIGS. FIG. 1 is an external perspective view of a kitchen apparatus according to an embodiment of the present invention, and FIG. 2 is a cross-sectional view including a sink portion of the kitchen apparatus. FIG. 3 is a cross-sectional view including a cooking section of the kitchen apparatus.

In the figure, reference numeral 13 denotes a front counter, and reference numeral 13a denotes an outer edge of the front counter. 14 is a sink fitted into the front counter 13, and 14a
Indicates the back side of the sink. Reference numeral 15 denotes a cooking unit;
6 is a stove section. Reference numeral 17 denotes a tall portion that stands up behind the front counter 13, and 17 a denotes a front portion of the tall portion 17. Reference numeral 18 denotes a rear counter installed on the tall portion 17, which is provided with a water-repellent top surface 18a. 19
Reference numeral 20 denotes a small accessory storage unit provided at the tall portion 17 at the back of the sink unit 14, and reference numeral 20 denotes a faucet. Reference numeral 21 denotes an outlet provided in the rear counter, reference numeral 22 denotes a temperature converter for converting the temperature of the rear counter, and reference numeral 22a denotes a switch of the temperature converter 22. Reference numeral 23 denotes a seasoning storage unit that is incorporated in the tall portion 17 and can be used on the rear counter 18. Reference numeral 24 denotes a decorative panel attached to the back and back of the kitchen apparatus. Reference numeral 25 denotes a cutting board passed over the cooking unit 15.

Next, the operation of the above configuration will be described. The front counter 13 includes a sink 14, a cooking unit 15, and a stove unit 16, and can perform a normal cooking operation.

The tall portion 17 behind the front counter 13 rises to a height that does not reach the water used by the sink 14 of the front counter 13. Various functional parts can be incorporated. In the tall part 17 behind the sink part 14, the faucet 2
In addition to 0, a sink accessory storage unit 19 is incorporated so that it can be taken out from the inside of the sink.

A rear counter 18 is provided on the tall portion 17, and is provided at the back of the front counter 13 with the same width as the width of the front counter 13.
It constitutes a tiered counter. The depth of the rear counter 18 has a depth of approximately 25 cm in which commonly used dishes can be placed, and a part thereof projects toward the tall portion 17 and partially overlaps above the front counter 13 as shown in FIG. ing.

The sink section 14 is provided with a front counter 13.
And the inner side surface 14 of the sink portion 14
a is located at the far end of the front counter 13 as shown in FIG.
a from the front part 17a of the tall part 17. Therefore, the depth of the front counter 13 is slightly smaller than the normal counter depth because no space is taken from the sink deep end to the counter deep end.

As shown in FIG. 3, the cross section of the cooking unit 15 is concavely lower by one step, and the outer edge surface 13a of the front counter 13 is stepped so that the cutting board 25 can be placed thereon. One side end of the cooking unit 15 is connected to the sink 14, and the cutting unit 25 is used by the cooking unit 15 during preparation.
Even if water is made to flow while using, the water is drained to the sink portion 14.

When an electric appliance such as a vegetable cutter is used during cooking, a rear counter 18 in front of the cooking unit 15 is used.
The power supply may be inserted into the outlet 21 installed on the rear counter 18. Then, while working in the cooking unit 15, the electric appliance in front of the user can be used on the spot.

Further, when using a food material that is desired to be used in a cold state such as sashimi, the switch 22a of the temperature conversion section 22 installed on the front counter 18 is kept in a cool state, and is temporarily stored until necessary. Freshness can be maintained. When serving warm dishes, the temperature converter 2
If the second switch 22a is kept warm and a dish is placed on it, the dishes can be kept warm until all dishes are completed.

When water is spilled on the rear counter 18 by mistake, the rear counter 18 coated with the water-repellent top surface 18a repels water and does not have to spread around.

When a seasoning is used during cooking,
A part of the rear counter 18 is divided and lifted, and a seasoning storage unit incorporated in the tall portion 17 thereunder comes out. When seasoning is performed at the front counter 13, it is taken out of the seasoning storage unit 23 that has been raised above the rear counter 18 in front of the eyes and used.
Is stored at the bottom of

When the kitchen apparatus of the present invention is to be installed as a face-to-face plan, the kitchen apparatus is installed at a predetermined location in the space, and the decorative panel 24 is attached to the rear of the kitchen apparatus at the rear. Forward counter 1
Because it is higher than 3, the front counter is hidden moderately, and it works like a facing wall usually made with a building engine, resulting in a facing kitchen. On the rear counter 18, a dish to be served on the dining table can be placed from the kitchen side, and a dish or the like cleared from the dining table can be placed from the facing side.

[0053]

The kitchen apparatus of the present invention implemented in the above-described embodiment has the following effects.

The tall portion is raised up to a predetermined height behind the front counter so that the water from the sink does not reach, and the rear counter installed on the upper surface of the tall portion can be used for placing a commonly used dish. The depth of the dish allows the dishes, utensils, food, etc. used during cooking to be placed on the rear counter without getting wet. In addition, since you can use two counters in the same place, you can share the space for preparation and serving work, separate the work place from the temporary storage place, and the place to handle wet and non-wet items,
Multipurpose work can be done efficiently without making unnecessary movements such as leaving it in another place. In addition, the height of the tall portion is easily accessible between the front counter and the rear counter, so workability is improved, and the upper and lower spaces behind the front counter can be used for purposes other than piping, and can be used without waste.

In addition, a small accessory storage section is provided on the tall portion so that a drip-free detergent or a scrubber can be placed on the rear counter, so that the rear counter should be used for storing dry items without getting wet. Can be. In addition, the space above and below the counter can be used effectively.

By installing the rear counter in the same range as the width of the front counter, the rear counter can be used not only for the work around the sink but also for the stove, so that the seasoning can be stored and the pots can be temporarily stored. Can be used effectively.

The depth of the rear counter can be set to a size for placing a commonly used dish by projecting the rear counter forward from the tall portion and partially overlapping the front counter. Furthermore, the usable area of the counter is increased as compared with the case where the counter is configured in a single stage, so that a limited work space can be efficiently used.

Further, the sink is fitted integrally with the front counter, and the upper part of the back side of the sink is immediately connected to the front part of the tall part, so that the sink is usually taken from the back side of the sink to the back end of the counter. Can be used as part of the space for the rear counter.
Therefore, even if the counter has a two-stage configuration, there is no need to take the entire depth more than necessary, and the depth of the rear counter is easy to secure the dimensions that can be used for commonly used dishes. Can be provided.

Also, the cooking section of the front counter is concave and can be flushed with water, so that the front counter can be used for preparation work without worrying about water spills,
Food and cooking utensils that you do not want to get wet can be temporarily stored on the rear counter without worrying about getting wet. Therefore, operability is further improved by using a wet place and a dry place without moving in the same place.

Further, by providing an outlet on the rear counter, the electric cooking utensil can be placed on the rear counter even if the front counter is wet, so that it can be used without worry of getting wet, and the electric appliances can hinder the work. Usability and workability are improved.

Further, by providing the temperature conversion section in the rear counter, the temperature of foods and dishes placed on the rear counter can be kept cold or warm. Therefore, there is an effect that freshness of ingredients used for cooking can be maintained and a completed dish can be provided at an optimum temperature.

In addition, even if water is used on the rear counter, and water adheres to the counter, the water is repelled appropriately, so that the water does not spread to other places, and objects placed in other places inside the counter are used. Never get wet.

Also, a seasoning storage unit is incorporated in the tall part,
Since it can be taken out on the rear counter, you can use the seasoning quickly without crouching and workability is good. Since it can be stored in a tall portion except when used, it is preferable in appearance, and it is hard to fall down.

If a decorative panel is attached to the back rear of the kitchen apparatus, the rear counter is higher than the front counter, so that it can replace the facing wall. Therefore, it is not necessary to make a facing wall on the back of the kitchen apparatus in advance, and the workability is improved. In addition, since there is no wall, dishes and the like can be placed on the counter directly from the opposite side on the rear counter, so that it is easy to serve meals on the dining table and clear work.

[Brief description of the drawings]

FIG. 1 is an external perspective view of a kitchen apparatus according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view including a sink portion of the kitchen apparatus.

FIG. 3 is a cross-sectional view including a cooking unit of the kitchen apparatus.

FIG. 4 is an external perspective view of a main part of a conventional kitchen apparatus.

FIG. 5 is an external perspective view of another conventional kitchen apparatus.

[Explanation of symbols]

 13 front counter 14 sink 15 cooking part 16 stove part 17 tall part 18 rear counter 19 sink accessory storage part 21 outlet 22 temperature conversion part 23 seasoning storage part 24 makeup panel

Claims (11)

[Claims] 1. A front counter having a sink, a cooking section, and a tall portion rising behind the front counter to be higher than the front counter so that water from the sink does not reach behind the front counter. A kitchen device having a rear counter of a predetermined depth on which a commonly used dish can be placed on an upper surface of a high portion. 2. The kitchen apparatus according to claim 1, wherein a small accessory storage section for storing a detergent and sardines is provided in the tall portion. 3. The kitchen apparatus according to claim 1, wherein the width of the rear counter is the same as the width of the front counter. 4. The kitchen apparatus according to claim 1, wherein the rear counter partially covers and overlaps the front counter located forward of the tall portion. 5. The kitchen apparatus according to claim 1, wherein the sink is integrally fitted into the front counter, and the upper part of the back side of the sink is connected to the front surface of the tall part. 6. The kitchen apparatus according to claim 1, wherein the cooking portion of the front counter has a concave shape so that water can flow. 7. The kitchen apparatus according to claim 1, wherein an outlet portion is provided on the rear counter. 8. The kitchen apparatus according to claim 1, wherein a temperature converter for converting the temperature of the counter is provided in the rear counter. 9. The kitchen apparatus according to claim 1, wherein the rear counter has a water-repellent top surface. 10. The kitchen apparatus according to claim 1, further comprising a seasoning storage portion which can be taken out from the rear counter and can store the seasoning. 11. A back panel with a decorative panel provided on the back.
The kitchen device as described.