These Kitchen Gadgets Make Your Life Easier

4 min


These Kitchen Gadgets Make Your Life Easier

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1.Colander With Retractable Handles

These Kitchen Gadgets Make Your Life Easier

 

2.A sack for baking potatoes in 4 minutes

These Kitchen Gadgets Make Your Life Easier

 

3.Herb scissors

These Kitchen Gadgets Make Your Life Easier

 

4.Fruit squeezer

These Kitchen Gadgets Make Your Life Easier

 

5.Spill stopper lid

These Kitchen Gadgets Make Your Life Easier

 

6.A magnet timer that can be adjusted to the stove or fridge

These Kitchen Gadgets Make Your Life Easier

 

7.Sealing bag clip

These Kitchen Gadgets Make Your Life Easier

 

8.Silicone funnel for draining water and pouring batter

These Kitchen Gadgets Make Your Life Easier

 

9.Knife for spiral cutting

These Kitchen Gadgets Make Your Life Easier

 

10.Non-spill plate for children

These Kitchen Gadgets Make Your Life Easier

 

11.Saucepans with plate holders

These Kitchen Gadgets Make Your Life Easier

 

12.Multifunctional bottle

These Kitchen Gadgets Make Your Life Easier

 

13.Cheese grinder

These Kitchen Gadgets Make Your Life Easier

 

14.Dosing brush for oil

These Kitchen Gadgets Make Your Life Easier

 

15.Silicone kneading dough bag

These Kitchen Gadgets Make Your Life Easier

 

16.Holder for garbage bins

These Kitchen Gadgets Make Your Life Easier

 

17.A set of silicone caps

These Kitchen Gadgets Make Your Life Easier

 

18.Corn peeler

These Kitchen Gadgets Make Your Life Easier

 

19.Cutlery cleaner

These Kitchen Gadgets Make Your Life Easier

 

In the historical development of the kitchen, the years when ideas for increasing efficiency in the space came to the fore are in the 1900s.
In these years, the basic principle of design has been to lighten the burden of women, to simplify the work to be done and to render the kitchen as rationally as possible. Almost all major architects of the 1920s have made kitchen designs by prioritizing this fundamental principle. The first example of this development is the Frankfurt Cuisine, designed by Margarete Scütte Lihotzky in 1926. Lihotzky thought the kitchen as a working laboratory. It has designed the installation and fixed items in detail and positioned them to be the optimum working distance between each. Lihotzky’s kitchen, which is smaller than 6.5m2, has been the starting point for many colleagues.

Kitchen is the most important work area of ​​the house compared to other places. As a result of the researches, it was seen that the average time in the kitchen was 2 hours, the cabinets were opened more than 80 times and different functions were repeated at least 50 times. In order for all these activities to take place in the shortest time without forcing the body, it must be ergonomically correct. In the kitchen in 1912, the “rope study” was made by American Christine Fredericks about access to kitchen furniture and equipment. As a result of this study, it was determined that only the oven was replaced by 53m more in the same kitchen. This has once again demonstrated the importance of the ergonomically correct design of the kitchen.

It is important for the user to design the kitchen as a life and communication center as much as its functionality. For this purpose, the idea of ​​making the kitchen more livable by fusing it with other places was first presented at the Weissenhof Siedlung exhibition held in 1927 in Stuttgrat with the design of Dutch architect Jacobus Johannes Pieter Oud. In a kitchen with a sliding pot and connecting to the other room of the apartment, the window allows for the establishment of communication as well as the provision of food service. Such a kitchen is not an isolated area for the first time.

In the 1920s, the American architect Frank Lloyd Wright was an advocate of the integrated kitchen model. According to him, the kitchen is the center of family life. The idea of ​​open plan is the decisive feature of his understanding of “organic architecture”. With this understanding, the transition between the kitchen and living spaces has been started with both formal and material integrity. In the 1980s, the kitchen manufacturer Bulthaup authorized designer Olt Aicher to produce a new production work and replace the obsolete ideas. In his study, Olt Aicher was considered the main premise of the idea that “kitchen will be the center of home life in the future”. His fascinating idea has created a new culinary design concept and above all a new culinary culture. This innovative approach, which was put forward many years ago, is considered to be one of the most basic criteria of kitchen design.

The kitchen serves more purposes than the other places of the house. For this reason, activity areas should be created for each of the functions such as food preparation, cooking and service and the relations between these areas should be established correctly. In the first study on activity areas in 1950, it was stated that the settlement relationship between the storage, washing, preparation and cooking functions in the kitchen formed a triangle and that one leg of this triangle should be at least 120 cm and maximum 270 cm. In addition, it was determined that a more functional kitchen could be designed by planning the activity triangle clockwise for right-handers and vice versa. If the kitchen is large enough, it is stated that positioning the service and eating area in such a way that it will not cut the activity triangle is important for the healthy functioning of the food preparation process.

Research has shown that the average useful life of the kitchen is 20 years. Therefore, a well designed kitchen should be durable and long lasting. Another issue that should not be ignored is that the kitchen has a high percentage of microbes and the materials to be selected must be hygienic and easy to clean.

Kitchen; no matter how impeccably designed in many ways, such as durability, functionality and aesthetics, it cannot go beyond paper if it is too costly to implement. For this reason, the designer should make budget planning before starting to work and make choices in such a way that they remain within the determined cost limits.

 



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