limited the analysis to only the spaces for the cook (stove and oven), to wash up the dishes (sink), and the storage of food and Beverages (refrigerator).
It is noted that some equipment to be used properly require a wider space of the equipment itself (see the stove or the refrigerator), and this depends on the posture assumed in the operator ' use of the equipment itself when it there is side obstacles (like a wall, for example).
It 'obvious that the analysis could be extended to other activities such as preparing food for cooking and distribution of lead after firing (work plan), but I think the sizing mode is sufficiently clear from the examples quoted in the figures.
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