A study of ergonomic approach to kitchen work centers

Abstract

Work place is an important dimension that expedite the activity and exerts\rminimum stress on the workers. Therefore work space must get considerable attention in the\rdesigning of the layout. considering the importance of kitchen platform, there is need to design\rkitchen and ergonomically evaluation of kitchen. A data on 200 sample of existing kitchen were\rrandomly selected belonging to nuclear families. The data obtained was useful for designing a\rkitchen which gives comfort while working and reduced energy expenditure. The study was\rcarried out through interview schedule methods and questionnaire filled; Anthropometrical\robservations are recorded by using measuring tape etc. The data collected were tabulated and\rsuitable statistical tools like, frequency, average, percentage were used for analysis of data. In\rstanding type of kitchens as the worker maintains the standing posture while working. Home\rmaker can move quickly from washing to preparation to cooking area, so the home maker\rsaving their time and energy. It is observed that “L-Shaped” kitchen counters were most common\r(57.00%) of respondents were more comfort for their work. The result of present study will be\rused to understand and improve work, worker and work place relationship to have healthy and\rsafety of the home makers. This will help to minimize physical and energy cost of home makers\rto improve work efficiency and also to reduce heart beat of home makers.