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By chance
1.必须与客户有详细的沟通,了解客户对厨房设备的详细要求,列明需设计的门片款式及电器配件。重要配置:如台面、门板、厨身板、拉手、脱排等尽量做到与展厅样板一致。
1., must communicate with customers in detail, understand the customer's detailed requirements for kitchen equipment, and show the door piece design and electrical accessories which need to be designed. Configuration: such as table, door, kitchen body, handle, removal etc. as far as possible consistent with the exhibition model.
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General
2.特别注意厨房的动线流程,做到备料、清洗、切菜、炒菜、放菜、出菜的合理性(如洗碗机尽量摆在水槽旁边)。
2. pay special attention to the kitchen equipment process, reasonable preparation, cleaning, do chopping, cooking, dishes, dishes (such as dishwashers to swing at the sink).
3.依照厨柜设计的三角原理,即3300mm≤冰箱→水槽→瓦斯炉尺寸之和≤6600mm为使用方便的设计方案。要注意色彩的搭配,设计时尽量考虑到墙面、地面材料的颜色。
3. in accordance with the principle that the triangular design of kitchen, refrigerator, sink, 3300mm is less than or equal to the size of the gas stove and less than 6600mm for the use of design scheme of the convenience. Attention should be paid to the color matching, design as much as possible to consider the color of the wall, ground materials.
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