Kitchen analysis

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S

Stainless

Steel rack

Cooking

Platform

Wall

Tiles

Water

Storage

Open

Storage

Closed

Storage

Cooking

Floor

Ventilation

Window

No

Platform

Sink

Least

Occurring

Most

Occurring

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4

6

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10

12

14

16

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28

• Easy to

clean

• Quick to

arrange

• Visible

• Low

maintenance

• Efficient

• Quick

• Safe

• Easy to clean

• Socially

upward

• Low

maintenance

• Intermittent

water supply

• Drinking &

cooking water

separation

• Quick to

arrange

• Visible

• Efficient

• Need light

• Need

ventilation

• Washing

utensils

preferred

outside

• Larger

space

required

• Socially

upward

Out of 27 Kitchens observed which are the most occurring observations?

And Why?

1 2 2.1 3 4 5 5.1 w nS

Least

Count

Most

Count

2

4

6

8

10

12

14

16

18

20

24

28

Visible

(Socially)

Safe Low

maintenance

Intermitte

nt water

supply

Need

ventilation

Washing

utensils

preferred

outside

Easy to

clean

Quick to

arrange

Efficient Socially

upward

Drinking &

cooking

water

separation

Need

light

Larger

space

required

to wash

44

30

34

Out of 27 Kitchens observed which reasons seem to account for the most?

Typical Activity Network diagram for Kitchen & Gaps

Getting

Ready

Cleaning

Kitchen

Preparation

Cooking Storing

Cleaning

Brushing

Toilet

Bath

Dressing

Sweeping

Floor

Wiping

Floor

Sorting Cutting

Filling

Water

In-vessels

In-storage/

Fridge

Rinsing

Vessels

Pouring

Water

Mixing

Ingredients

Vessels

Platform

Floor

From

Bedroom

To Work Watching TV Chatting

Washing/ Drying

Clothes

Due to intermittent water supply

- time is wasted in storing water

for both bath and toilet

Due to the same reason certain

activities like washing clothes

and utensils need to be clubbed

1

1

2

Since dressing is in the

bedroom - It is awkward to go

through the kitchen to the

bedroom to get dressed after

bathing

2

Preparation is done on the floor and

cooking on the platform. This takes

time and requires more efforts.

At times the storage placement is

inconvenient and slows down

cooking activity

Cooking activity on stove is

expensive, unsafe & inconvenient.

Drinking water storage is necessary

3

1

3

Storing food is necessary

since all members don’t eat

at one time + at times the

cooking is done only once

4

3.1

3.1

4

Washing/ Drying

Clothes

5

5

Post-cooking cleaning

requires water supply and

access to bath or wash area

but it can’t be done in the

platform sink due to large

size of the vessels

1

1

1 .1

2

3

3 3b

5

B/Ws

T/B/Ws

T/B/Ws

Wt. St

Wt. St

Dry

Ws

Dry

1

1 .1

1 .1

2

2

2

3 3

3

3b

3b 4

4

4

4b

4b

5

v

v

T/B/Wb

B

Ws

Wt. St

Wt. St

Dry Ws

Kitchen

Platform

Modular

Kitchen

Gas

Powered

Cooking

Water

Storage

Facility

Mixer Closed

Storage

Ventilation

Window

Outdoor

Washing/

Drying

Least

asked

Most

asked

1

2

3

4

5

6

7

8

9

• Efficient

• Quick

• Safe

• Easy to clean

• Low maintenance

• Socially upward

• Efficient

• Low cost

• Always on

• Safe

• Need light

• Need

ventilation

• Washing

utensils/clot

hes

preferred

outside

• Larger

space

required

Fridge

• Efficient

• Quick

• Socially

upward

• Easy to

clean

• Socially

upward

• Intermittent

water supply

• Drinking &

cooking water

separation

• Efficient

• Quick

• Need food

storage

• Less time

to cook two

meals

Out of 6 aspirational kitchens which attributes are most asked for?

And Why?

1 1 .1 3 2

Dry

Ws Wt. St 4 v T/B/Ws

Toilet

Bath

Washin

g

Least

Count

Most

Count

2

4

6

8

10

12

14

16

18

20

24

28

Visible Safe Low

maintenance

Intermitte

nt water

supply

Need

ventilation

Washing

utensils

preferred

outside

Easy to

clean

Quick to

arrange

Efficient Socially

upward

Drinking &

cooking

water

separation

Need

light

Larger

space

required

to wash

Out of 6 aspirational Kitchens which reasons seem to account for the most?

Fast

Cooking

Leisure

Cooking

Working

Women

Housewives

Mrs. Chane Mrs. Adambhai

Mrs. Bhagwanji

Mrs. Nandeshwar

Mrs. Govardhanbai

Mrs. Mohbe

Mrs. Temburne

Mrs. Dhurve

Mrs. Nehwal

Mrs. Burewar

Mrs. Tohare

Mrs. Vithalbhai

Mrs. Gopalbhai

Mrs. Pravinbhai

Mrs. Jayantibhai

Mrs. Dineshbhai

Mrs. Panchat

Mrs. Patel

Mrs. Halwe

Mrs. Solkar

Mrs. Tadavi

Mrs. Mundware

Mrs. Rajput

Mrs. More

GAP

GAP

Housewives with

average kitchen

(compact, orderly,

efficient, clean,

little food-storage)

Working women’s

kitchen (highly

compact,

utilitarian, open,

no food storage) No occurrence of

working women

and leisure

cooking

No occurrence of

housewives and

fast cooking

Exception case where

working woman does not

cook (daughter does)

Exception where

housewives need

fast cooking due to

other priorities like

child-care

Groupings of kitchens vis-à-vis cooking type & user type in a 2x2 matrix

Part-time working women’s

kitchen (compact, orderly,

efficient, clean, little food-

storage)

Overall Kitchen Priorities:

- Gas powered with stove back up

- Water supply or long-term storage facility

- Drinking water storage near platform

- Stand up cooking (platform)

- Should be efficient & quick to arrange

- Open storage (saves time)

- Easy to clean (low maintenance)

- Washing utensils – outside (more space needed)

- Should look good (socially upward)

- Space for gadgets (ex. mixer)

- Space for fridge (long-term storage)

- Kitchen as separate room (no open kitchen)

- Pooja could be part of the Kitchen

- Dining is not part of the Kitchen

- Toilet and Bath need to be detached but

accessed from kitchen (through yard or corridor)

- Bath doubles up as utensils washing

- Working women’s kitchen also doubles up as

space to get ready hence clothes storage and

dressing area is required along with bath and

toilet

Working Women Priorities:

- Stand up cooking

- Highly compact kitchen

- Should be efficient & quick to arrange


- Easy to clean

- Schedule includes toilet + bath + get ready

first then cooking

Housewives Priorities:

- Stand up cooking

- Mid-size kitchen

- Need to see Television

- Closed storage

- Socially upward (looks are important)

- Low maintenance

- Schedule includes some cooking then toilet +

bath + get ready and balance cooking after

Minimum Size as per SRA:

- 53 Sqft (7.5 x 7.5 ft, or 10 x 5.3 ft)

- Min. width = 4.9 ft

- Need not be a separate room. Can

be an alcove in the multi-purpose

room

Extreme Clients Mid Clients Extreme Clients

- Full-time Working women

- Very poor

- Living on day-to-day basis

- Cooks only once a day

- Part-time Working women

- Average income

- Living on weekly basis

- Cooks twice a day

- Housewives

- Above Average income

- Living on monthly basis

- Cooks twice a day

- Highly compact kitchen

- Should be efficient & quick to

arrange


- Easy to clean

- Overnight storage of food not

necessary

- No gadgets

- Built in Dresser + storage

- Min. area = 53 sqft.

- Min. length (one side) = 4.5 ft.

- Bath + Wash = 12 sqft.

- Min. length (one side) = 3 ft.

- Compact kitchen

- Should be efficient & quick to

arrange


- Easy to clean

- Short-term storage of food

necessary

- No Gadgets

- Built in Dresser + storage


- Min. length (one side) = 6.5 ft


- Min. length (one side) = 3.5 ft.

- Mid-size kitchen

- Need to see Television

- Closed storage

- Socially upward (looks are

important)

- Low maintenance

- Long-term storage of food is

necessary

- Some kitchen gadgets used





COMMON MUST HAVEs FOR ALL CLIENTS:

- Full-time Gas connection

- Full-time water supply or storage arrangement for cooking and drinking

- Light and Ventilation

- Stand up cooking

- Utensils washing should be outdoor and detached

- Bath attached to the kitchen with dressing area

Kitchen analysis

Design

Transcript of Kitchen analysis