Abstract
Although the “I”, or strip, type kitchen is predominant in Japan, the “L” and “U” types are gradually increasing. Mundell found that the “U” type was most efficient among these three types of kitchen arrangement. In order to prove her result we have experimented with three sets each of “I” and “L” types with equipment in different frontages and orders and one “U” type. The experimental procedure was the same as Part I.
The results obtained are as follows :
1. The “I2” and “L2” types required the smallest amount of time in the meal preparation. No distinct difference is found in three types as far as time spent is concerned.
2. The largest number of footsteps is used in the meal preparation to and from the sink to the range, the dining table, and the refrigerator. The arrangement of such pieces of equipment is important for increasing the efficiency of kitchen tasks.
3. There are no difference in three basic types regarding steps, distance traveled, and number of motions during the cooking.
4. The areas next to the sink, the range, and the refrigerator are used quite often. Therefore the working surface should be provided in such areas.
