Bion Modulaer Kitchen Design Catalog

BION MAKE YOUR MOVE

sMart MoDULar KItCheN DesIGN

By ZaINaB shaKeeL

Move that matters

SMART MODULAR KITCHEN DESIGN (WORK STATION)

A Thesis submitted in partial fulfillment of the requirements for the degree of B.S Design Product design

By: ZAINAB SHAKEEL

“

“

Bion defies convention with a design of nostalgic simplicity for those who believe that quiet elegance still speaks louder

“

I blieve that at its core, the best interior design is about authenticity and storytelling. Its about creating encironments that are imbued with meaning and substance, spaces that feel like they fit “just right“ because they function well and seflect the beauty of those who riside in them.

“

DESIGN PROGRAMME

School of Art, Design and Architecture University of Gujrat 2013

Dedicated To:

My FAMILY

CoNteNts 06 Acknowledgements ___________ 07 Abstract _______________________ 09 Introduction ___________________ 11 Defining the kitchen____________ 12 Basic kitchen Layouts _________ 13 Work Zone in kitchen __________ 14 Kitchen work triangle __________ 16 Hostory______________ _________ 18 Historical Eras _________________ 22 Developmental Eras ___________ 24 Reserch _______________________ 26 Aims & Objectives _____________ 26 Certificate _____________________

28 32 Sulitions _______________________ 33 Survey Results and Statistics_____ 34 Materials ______________________ 36 Technologies __________________ 38 Developmental Sketchies_______ 40 Packaging_____________________ 42 Design Brief ____________________ 44 Specifications __________________ 46 Integral components____________ 50 Model Making Process__________ 54 Budget Planning _______________ 56 Case Studies __________________ Poblems ______________________

Certificate It is certified that the work contained in this thesis entitled, “SMART MODULAR KITCHEN DESIGN�

By Zainab Shakeel ( Roll No. 09040605-001) has been carried out under my supervision and that this work has not been submitted elsewhere for degree.

HOD Prof. Mazhar Abbas Design Programme B.S. (Hons)

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Acknowledgements This thesis has aided me in building up a thought process based on theoretical study and practical implementation. At this juncture I would like to offer my gratitude to all the people who have helped to shape my personality directly or indirectly …………………………. ………………………...... …………………………..

I would also like to express my gratitude for all my friends and juniors at DesignProgramme, technical staff for the immense support and guidance whenever in need.

Thanks to all people who participated in user survey, and to all ………………………………………..………………… ……………………………………………………………………………………………………………..

Special thanks to ……………………………… who assisted in shaping my designs and versatile Guide, …………………………………., for all the motivation and support during the entire period your name

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aBstraCt Kitchens are Hugely symbolic as well as practical kitchens evoke thoughts of home, family and domesticity.

People today commonly spend more time in refurbishing their kitchens than refurbishing any other room in the home. By combining functionality with aesthetics and elegance, kitchens can be truly transformed. Today, a modern urban life style, changing habits, communication technology etc has been transforming the face of present day kitchens. With modular kitchen, one can alter ones cooking task into an endearing experience.

Although the kitchen market is growing yet there are no products in market which can meet the specific demands. Most of the kitchens today are fixed rigid structures rather than furniture. Majority of them are non-ergonomic, lack in organized storage and aesthetic compliment when compared to modern kitchen appliances. This thesis aims at creating a design of a kitchen unit in a small area house having Kitchen space of 70sft to 100sft with minimum dimension of 7’ with no provision of separate pantry or store. The height of a kitchen work counter, the proper clearance between cabinets or appliances for circulation, the accessibility to overhead or under-counter storage, and proper visibility are among the primary considerations.

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Introduction The homes today are modern in architecture, stocked with latest appliances and well attuned to change.

To save time and boot efficiency kitchens are becoming organized and modern in outlook. Technology is changing the way we buy food, cook and eat. We are witnessing a transition phase in face of kitchens as they move from “Gas stoves to microwave ovens.

Most of the kitchens today are fixed rigid structures rather than furniture. Majority of them being non-ergonomic, lack in organized storage and aesthetic compliment when compared to modern kitchen appliances. Although the kitchen market is growing there are no products in market which can meet the specific demands.

The Design process started with a broad user survey using contextual interviews, observation of kitchens and cooking habits to understand user preferences, and requirements. Also studied was the impact of information and communication devices, technology inside cooking environment. Analysis and observations from survey led to drafting the design brief and specifications for guiding further creative exploration.

A number of concepts were generated during the process. Existing products in market were benchmarked for design. The final concept was chosen and detailed.

The thesis aims at developing a modular workstation serving basic cooking activities with organized storage, a concept that offered flexibility in layout, elegance in design with ease in functionality.

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Defining the kitchen Work Sequence “A place for everything, everything in place should be motto for a dream kitchen. In order to cut down walking distance between work centers, utensils should be stored where they need to be first.

When kitchen units are fitted they should follow a sequence which complements the work and reduces efforts.

Ideal sequence of work in kitchen should be arranged in this order for a normal right handed person.

Storage - Cooking area - Preparation area – Draining area For a left handed person sequence of operations is opposite.

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A kitchen is a space used for food storage, preparation and cooking

BASIC KITCHEN LAYOUTS: No layout is more ideal than another.

The room and interior character should itself dictate the design of an efficient kitchen layout.

SINGLE LINE KITCHEN A very basic layout that should be kept as compact as possible.

The cooker and sink must be kept closer in this layout

GALLERY LAYOUT Gallery kitchen have a compact work triangle than any of the arrangements so are less tiring in usage. Sink and cooker can be placed in opposite sides. This plan possesses least safety hazards

L SHAPED KITCHEN A work sequence runs around two walls, keeping work triangle reasonable compact.

U SHAPED LAYOUT This adaptable layout is wrapped around three walls in an unbroken sequence .This layout provides lots of work surface but the two corners would give some wasted space.

ISLAND KITCHEN This should be used in places where space is plentiful, if cooking activity involves lots of walking then work triangles are inconvenient in this case.

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WORK ZONES IN KITCHEN: eATING zONE

01 02 14

BAKING zONE

CLEANING zONE

COOKING zONE

Consumables

The consumable zone is the area in your kitchen where food items for cooking and baking are stored. These items are both chilled and unchilled and include bread, tea, coffee, sugar, flour, canned food, milk and other chilled food and frozen food.With this in mind, it is obvious that the fridge and freezer are an integral part of the consumable zone in your kitchen

Non-Consumables

Items that will be stored in this zone are things like cutlery, plates, glasses, utensils and storage containers. It is worth considering keeping them in the lower base units and using pull out drawers and wireworks to store them in.

03 04 05 06

Cleaning Zone

The cleaning zone in your kitchen is the area where the sink and dishwasher are positioned. In this area you will also store things like cleaning detergents, cleaning utensils, bin bags etc. For under sink storage, it is worth considering under sink drawers.

Preparation Zone

Things like your knife block, certain utensils, chopping boards, oils, spices, mixing bowls and small appliances should be kept around this area so that you don’t have to walk long distances to get them.

This zone should also be in close proximity to both the cooking and cleaning/sink area so that food items can be easily dropped into pots and pans and water can be got with relative ease.

Cooking Zone

The cooking zone is obviously where the oven, hob, extractor and microwave are positioned in the kitchen.You will therefore store items such as pots, pans and cooking utensils here so they are to hand when cooking.

Eating Zone

It is the dining area in kitchen where u can eat the prepared meal

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N E H

C N

T P E

O C 16

F O

C T KI

I R T

N A

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4)

4 19

( d e z i re al m na r o e ar s f tch e a b w ki ld hat h e na l u t ng ns i ho ay wit a s i r s o t i w re rk nct rily ion h a rfe e t o a s u w s A te c nc c n in f nd fu n su ot in stan ece y. e e a a a th i n i n se n, ch m he hen oes he d t un he w ith a kit ree rage atio t r e t w t Th e th Sto par g s fo kitc e d e, is no in le, at c n e e i g e c e e th Pr ok lac th pla pla ces s ar ian tov o r s n • C e p d i ne her pla cle a t he • Th nge at o not ese sta t is d t • ra ork at a th o ob men , an • w ork en d n ge sink w twe , an rran the be rge al a or, la tur rat ch. na frige ea re rtex ve

W

K R O

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History THE ORIGINS OF THE KITCHEN: (200,000-40,000 years ago) From our earliest ancestors, we have needed somewhere to cook food. Even the first cave dwellers and nomads had a kind of kitchen, building a fireplace not just for warmth and to fend off wild animals but also to prepare meals.

When people started to settle, they built permanent dwellings with fixed fireplaces for the preparation of food, approximately 200,00040,000 years ago.

Prior to 20th century, cooking, food preparation and storage were arduous, demanding and time consuming tasks on a scale unthinkable today.

The taming of fire and creation of cooking utensils as clay pots saw the birth of cooking as a human art. The kitchens were open fire and first pot was a large stone with a hole in the middle.

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The taming of fire and creation of cooking utensils as clay pots saw the birth of cooking as a human art the kitchen were open fire and first pot was a large stone with a hole in the middle.

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History The houses in Ancient Greece were commonly of the atrium-type. A covered but otherwise open patio served as the kitchen. Homes of the wealthy had the kitchen as a separate room, often having a separate small storage room in the back of the kitchen used for storing food and kitchen utensils.

The first cookbook was written by the Greek food gourmet, Archestratos, in 330 B.C

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ROMAN EMPIRE In the roman empire, common folk in cities often had no kitchen of their own; they did their cooking in large public kitchens.

Wealthy Romans had relatively wellequipped kitchens. In a Roman villa, the kitchen was typically integrated into the main building as a separate room, set apart for practical reasons of smoke and sociological reasons of the kitchen being operated by slaves.

The fireplace was typically on the floor, placed at a wall—sometimes raised a little bit—such that one had to kneel to cook. There were no chimneys.

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HistorICAL ERAS Middle Ages:

5th to 15th Century

The “kitchen area� was between the entrance and the fireplace. The kitchens were divided based on the types of food prepared in them.

In place of a chimney; these early buildings had a hole in the roof through which some of the smoke could escape.

3rd to 6th century: The first known stoves named kamado made of mortar and clay fired with charcoal or wood were introduced from Japan

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10th to 12th century: In European medieval cities around the 10th to 12th centuries, the kitchen still used an open fire hearth in the middle of the room.

17th to 19th century:

1740 to 1800

A kind of open fire pit fired with charcoal, called irori, remained in use as the secondary stove A kamado was used to cook the staple food, for instance rice, while irori served both to cook side dishes and as a heat source.

Iron stoves, which enclosed the fire completely and were more efficient, appeared. Early models included the Franklin stove around 1740, which was a furnace stove intended for heating, not for cooking.

Then came Oberlin stove, which “ was a refinement of the technique that resulted in a size reduction; it was patented in the U.S. in 1834 The first U.S. patent on a gas stove was granted in 1825, it was not until the late 19th century that using gas for lighting and cooking became common place in urban areas.

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DEVELOPMENT ERAS IN 19TH CENTURY: Cities began planning and building water distribution pipes into homes, Gas pipes were laid.

20 TH CENTURY: Electricity mastered well enough to become a commercially viable alternative to gas The electric stove had a slow start.

RATIONALIZATION Social housing projects led to the next milestone: the Frankfurt Kitchen. Developed in 1926 created by Margarete Sch端tte-Lihotzky.This kitchen measured 1.9 m by 3.4 m (approximately 6 ft 2 in by 11 ft 2 in, with a standard layout was built for two purposes:

To optimize kitchen work to reduce cooking time and

Lower the cost of building decently equipped

kitchens.

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TECHNICALIZATION A trend began in the 1940s in the United States to equip the kitchen with electrified small and large kitchen appliances such as blenders, toasters, and later also microwave ovens.

KITCHEN SATELLITE: Luigi Colani’s “kitchen satellite”(1971) in which the room was reduced to a ball with a chair in the middle and all appliances at arm’s length, an optimal arrangement maybe for “applying heat to food”, but not necessarily for actual cooking.

ERGONOMIC KITCHEN: Beecher’s “model kitchen” propagated for the first time a systematic design based on early ergonomics. The design included regular shelves on the walls, ample work space, and dedicated storage areas for various food items.

Beecher even separated the functions of preparing food and cooking it altogether by moving the stove into a compartment adjacent to the kitchen.

Beecher’s “model kitchen” brought early ergonomic principles to the home

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RESEARCH: •

•

•

•

•

User survey and research is necessary and one of the most important steps in product development cycle.

Assessing the consumers’ behavior helps in finding the category where the need exists for products or services.

Proper consumer research with supporting survey data as background is a norm of standard design activity these days.

Understanding user requirements is the starting step of any design activity and is critical to the success of the end product.

It is now widely understood that successful systems and products begin with an understanding of the needs and requirements of the users.

Aims & objectives of User survey • • • •

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To gather quantitative and qualitative data Gain insight into user’s priorities, work flow in kitchen, there requirements.

Identify the need for a smart kitchen Understand role of interactivity between users, communication - entertainment devices, inside the modern kitchen space.

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Case study 28

INTERWOOD Garden Town, Lahore

Address: Phone: E-mail: URL: Category: Sub-Category:

7-Babar block, New Garden Town 042-111-203-203, 35831800 sales@interwoodmobel.com http://www.interwoodmobel.com Home & Decor Furniture shops

MODULAR KITCHEN TYPES PROVIDED BY INTERWOOD: PVC Modular Kitchen Wooden Modular Kitchen Modern Membrane Kitchen Steel Modular Kitchen PU Membrane Kitchen Laminated Kitchen

NAME: EMPLOYMENT: EDUCATION:

MR.ATIF NAWAZ INTERWOOD MOBEL LAHORE (DESIGN OFFICER) F.G BOYS HIGH SCHOOL LAHORE, B-TECH,PUNJAB UNIVERSITY, LAHORE.

INTERWOOD is the only company in Pakistan that provides complete one-window solutions for your home.

Our Q-Mark Fire Rated Doors, Kitchens, Wardrobes, Kitchen Appliances provide everything you could dream of for a luxurious life synonymous with quality, and at an affordable price.

Abreast of the latest materials and technologies to make sure your kitchens will be beautiful and stand the test of time. A professional approach to manufacturing that has grown from its quality origins into a wider, near-obsessive, devotion to customer satisfaction.

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Case stUDy

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sMC(LIVING CONCEPTS) Dha Islamabad

Address:

Phone: E-mail: URL: Category:

Shop # 3-4Darwaish plaza, opp. gate # 1, Phase 2, DHA Islamabad, PAKISTAN 051-5709218 smc.mohsin@gmail.com http://www.smcgroup.pk Home & Decor

MODULAR KITCHEN TYPES PROVIDED BY INTER WOOD: PVC modular Modern membrane Wooden modular Victorian style Laminated Classical PVC membrane

NaMe: EMPLOYMENT: EDUCATION:

Mr.syeD tasaDDaq.hUssaIN SMC (DESIGNER) M.A GRADUATION, ISLAMABAD DIPLOMA HOLDER IN 3D AUTO CAD, KT-3D

Abreast of the latest materials and technologies to make sure your kitchens will be beautiful and stand the test of time. A professional approach to manufacturing that has grown from its quality origins into a wider, near-obsessive, devotion to customer satisfaction.

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PROBLEMS

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01 DURABILITY

05 MASSIVE SPACE

02 HYGENIC

06 STRENGTH

03 LIGHTS

07

04

08 ERGONOMICS

FIXED RIGID STRUCTURE

HUMIDITY

soLUtIoNs

01 02 03 04 05 06

Massive space problem can be solved by designing a kitchen in an appropriate manner

Strength and durability can be maintained by the correct selection of material Humidity can be controlled by designing the hood on cook top and cover liquids and foods while simmering and boiling.

Composition of lights in sensible manner

Kitchen worktop, cabinet system should be capable of total adjustability to solve ergonomic problem

Design a detachable kitchen(work top, cabinets, storage etc)

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sUrvey resULts aND statIstICs (GeNeraL User CharaCterIstIC)

Yes 27.16% Sometimes 35.8%

No 37.04%

Do you cook?

Yes 9.8%

Yes 27.16%

How is your existing kitchen area?

had a problem Corrected it 3.5% have not paid attention 12.8% 10% Non Furnished

Sometimes 35.8%

No 74.4% No 37.04%

Yes 27.16% Semi Furnished 43%

had a problem Corrected it 3.5% have not paid attention 12.8%

Sometimes 35.8%

PRODUCT NEED IDENTIFICATION No 37.04%

Yes 9.8% Furnished 47%

No 74.4%

Non Furnished 10%

Do you find counter height a problem in your existing Furnished 47% Semi Furnished 43% kitchen?

Yes 9.8%

Male 33% 57

60

USER PROFILE

50 Female 66%

Non Furnished 10% 40

38

34

Roll outs,Pul

34

ished 10%

10

Cus

Computer Ar

Multiple o

Roll outs,Pull outs, Pull Downs, etc.

Drawers Instead of cabinets

Reading

Energy Efficient Appliances

30 20

15

Other Activity

34

Islands

38

View Outside

40

11 09

60 50 11

Moding & Matching of Matrrials surfaces

57

LED Lighting

11

11 09

15

Energ

Moding & Matching

Univ

E-Mail

0

50

11

11 10 Female 66% Chat on phone

No 74.4%

57

20

Music

Semi Furnished 43%

TV

had a problemFurnished Corrected47% it 3.5% have not paid attention 12.8%

Just Cook

%

Drawe

Male 33%

30

60

Female

Recycling areas Custom Design Elements Computer Area Recharging Station Multiple ovens Dishwashers etc

36%

44%

51%

59% 56%

66% 64%

74%

80% 79%

Female 66%

No 74.4% Information and Communication Activities During Cooking

Key Deductions From User survey:

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60 50 40

Islands

38

34

Roll outs,Pull outs, Pull Downs, etc.

74%

80% 79%

Some of the important key points noted from 66%survey 64% 59% that would be used for guiding 56% creative exploration of concepts to 51% be generated 44% 36% are as follows: 30% • A kitchen plan that28% is flexible with requirements 0 10 20 30 40 60 70 80 • Kitchen counters need to be 50height adjustable i.e. provide ergonomic comfort • Furniture should be able to accommodate existing appliances.

• Furniture that was not fixed or partially fixed to allow mobility.

• Aesthetic, trendy in style furniture is as high on priority list as function of the furniture for ladies.

• There is a demand for a compact kitchen workstation.

• Interactive component should be user friendly, should not create excessive multitasking which could endanger kitchen work.

Drawers Instead of cabinets Energy Efficient Appliances

30

Moding & Matching of Matrrials surfaces

LED Lighting

20

11

11

10

11 09

15

Recycling areas

Custom Design Elements

Male 33%

Computer Area Recharging Station Multiple ovens Dishwashers etc

Smart Appliances

0

Other Activity

View Outside

Reading

E-Mail

Chat on phone

Music

Female 66%

TV

Universal Design Features

Just Cook

0%

had a problem Corrected it 3.5% have not paid attention 12.8%

Semi Furnished 43%

DesIreD KItCheN IsLaND stLye Which of the following features/amenities do you see in greater demand in kitchen projects right now? (Multiple answers allowed) Islands Roll outs,Pull outs, Pull Downs, etc.

Drawers Instead of cabinets Energy Efficient Appliances Moding & Matching of Matrrials surfaces LED Lighting Recycling areas Custom Design Elements Computer Area Recharging Station Multiple ovens Dishwashers etc

30% 28%

Smart Appliances Universal Design Features

0

10

20

30

36%

40

44%

50

51%

59% 56%

60

66% 64%

70

74%

80% 79%

80

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MATERIALS CORIAN COUNTER TOPS: More than 40 years ago, DuPont discovered an advanced method for blending natural minerals with pure acrylic resin to create an ideal surface for living. Warm and smooth to the touch, Corian® countertops have been unmatched in quality and versatility.

Why I chose corian?

APPEARANCE: Corian offers more than a hundred rich colors and visual textures to select from.

Corian color and pattern are consistent throughout, and cannot wear away.

Solid beauty.

Corian can be cut or seamed to any size or shape.

Corian countertops can be integrated seamlessly with Corian sinks.

A patterned Corian backsplash coordinates beautifully with Corian countertop.

CLEANLINESS Corian is easy to clean with no visible seams to trap dirt or grime.

Corian’s non-porous surface resists stains because liquids cannot penetrate and leave their permanent mark on your kitchen counter.Because of Corian’s non-porous surface, bacteria and mold have no place to grow

LONGEVITY

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Corian is resistant to impact damage.

Accidental nicks and scratches can simply be removed with ordinary abrasive cleaner or sandpaper.

Corian is unaffected by humidity.

Reputable. 98% of Corian owners say they would buy it again permanent .

MEDIUM DENSITY FIBERBOARD (MDF) An engineered wood made from fine wood particles and glue formed into sheets, often used as a backing material for laminates and other finishes. It is often used in mid-priced cabinetry.

TEMPERED GLASS Toughened or tempered glass is glass that has been processed by controlled thermal or chemical treatments to increase its strength.

Stainless Steel Stainless steel products have many significant advantages over other metals

PROPERTIES •

• •

•

•

• •

It is a dry-processed fibre board manufactured from wood fibres, as opposed to veneers or particles, and is denser than plywood and particleboard.

MDF has an even density throughout and is smooth on both sides.

MDF can be painted or stained, although large sections stained will be noticeably void of grain, which has a strange appearance.

It will take high gloss lacquer finishes exceptionally well, making it a good choice for store fixtures and other furniture pieces that require a fine finish.

When painting with latex, allow 10 percent more than you would for plywood, due to the absorption rate.

Paint can be rolled or brushed on.

It exhibits superior flatness, stiffness and density, has no natural weak spots, and is easily machinable.

PROPERTIES • • •

•

• •

Because it is heat resistant.

High temperature strengthened tempered glass is naturally four to six times strong.

If it is shattered it will never break into small pieces it will break into small cubes will be less harmful as it saves from a severe injury and deep scratches The intense heat (over 750 degrees Celsius) used to harden the glass creates a dense outer envelope as it cools, which creates improved insulating properties.

Stainless steel: In metallurgy, stainless steel, also known as inox steel or inox

PROPERTIES • • •

• • • • • •

Resists corrosion Retains strength even at high temperatures Hygienic due to the smooth and minimally porous surface (useful for hospitals and food processing plants) Bright aesthetic appearance Easily machined, welded, formed and fabricated Usually non-magnetic - useful for aerospace applications Excellent fatigue and impact resistance - useful in automotive body building High resistance to shock at low and high temperatures Yields durable long-life products

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TECHONOLOGOES HYDRAULIC Compact hydraulic system in cabinet combines mechanical pump unit and hydraulic cylinder in a compact package, easy and quick to install

PUSH TO OPEN SYSTEM •

• •

•

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The PUSH release device is available in a mechanical version that is fitted to the cabinet side using screws or adhesive strip, and a magnetic version that can be mounted using a holder or recessed into the edge of the cabinet.

Modern and very effective Push to open drawers can be opened easily with a light touch regardless of how heavy the contents Hygienic

SOFT SLIDING CHANNEL to minimize the effort in drawer opening

INDUCTION Method of raising the temperature of an electrically conductive material by subjecting it to an alternating electromagnetic field

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40

developmental sketches

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42

PACKAGING

UPPER CABINETS

UPPER CABINETS

COOKING CLEANING STORAGE REFRIGERATION LIGHTS

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DINING BAR COOKING

“LUXU

RY OF

DesIGN BrIeF:

SPAC

E BRIN

GS BA

CK A

STYLE

“The height of a kitchen work counter, the proper clearance between cabinets or appliances for circulation, the accessibility to overhead or under-counter storage, and proper visibility are among the primary considerations in the design of cooking spaces. All must be responsive to human dimension and body size if the quality of interface between the user and the components of the interior space are to be adequate”.

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THAT

REVIS

ITS MO

RE DI

STING

UISHE

D TIM

ES...”

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SPECIFICATIONS •

• • •

• • • • • • • • • • • •

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No separating the kitchen into different zones e.g.preparation, clean up and serving Modular design No boring fixed structures Composition can be change according to ones need and requirement Low maintenance-easy to clean Hygienic Industrial style elements feel familiar and add soul Ergonomic design Chargeable lights Wheels for moving modules Compact design Futuristic technologies 4 Pull out dining bars Pull out thrash bin Cutlery hanger Work tops made of corian

“EVERY ASPECT AND every FeatUre oF thIs eNCLave Is aBoUt SIMPLICITY.....”

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Food Factory Storage

Ceramic Storage

Pullout Storage Drawers

Storage Cabinets

Sink

Cutlury Hanger

Work Top

Storage Cabinets

Dishwasher

Electric Oven

Refrigerator

Electric Stove

It Is the DetaILs that tUrNs

orDINary INto eXtraorDINary

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INTEGRAL COMPONENTS SPECIFICATIONS Dish Washer DC134LB - 60cm Freestanding dishwasher, Black

Induction Cock top Brand: smeg Model: S13842B Size (H x W x D): 45 x 770 x 515mm

reFrIGerator eaN13: 8017709127954(In Column Larder Refrigerator Energy Efficiency Class A+)`

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eLeCtrIC oveN eaN13: 8017709139872 60cm “Marc Newson” multifunction oven, Matt Black Glass with touch controls Energy efficiency class A

Grill Smeg 30cm Built in Grill PGF30B

tap Brand Name: newstar Model Number: FC26006 Country/Region: China

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Move that Matters...

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53

Model making Process

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55

budget planning Hood Extracter Hod Fridge (Built in) E, Oven Dishwasher Grill Tap Total

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Rs. 20,000 Rs. 19.000 Rs. 65000 Rs. 40,000 Rs. 60,000 Rs. 29000 Rs. 6000 Rs. 4,00000

CONCLUSION: Beyond the dry logic and dusty realities of the planning process, all you need is to engage your intuition, unleash your creativity, and most of all know about all of your options before you invest in a project of this magnitude. You are probably here contemplating a fairly major kitchen remodel. You need to be clear about your priorities and your budget. You want to get the most for what you invest, and you want a kitchen that looks absolutely great and works perfectly. My role is to lift the veil over your questions and needs, to help you better understand your choices, and to provide you with some creative options. In nutshell, being a product designer I have tried my best to resolve the issues regarding to kitchen.

“EVERY ASPECT AND every FeatUre oF thIs eNCLave Is aBoUt SIMPLICITY...”