uCOOK by Emanuel Duarte Dias

SUSTAINABLE KITCHEN LIVING

ESCOLA SUPERIOR DE ARTES E DESIGN DE MATOSINHOS MESTRADO DESIGN DE PRODUTO E INTERFACES 2009/10 PROF. GEAROID O´CONCHUBHAIR | PROF. RUI PEDRO FREIRE

dEFINITION | dEFINIÇÃO

kITCHEN eVOLUTION | eVOLUÇÃO dA cOZINHA

ENG “A KITCHEN IS A ROOM USED FOR FOOD PRE PARATION. ENG “THE DEVELOPMENT OF THE KITCHEN HAS BEEN INTRIA MODERN KITCHEN IS TYPICAL LY EQUIPPED WITH A STOVE OR MICROWAVE OVEN AND HAS A SINK WITH WATER ON TAP FOR CLEANING FOOD AND DISHWASHING. MODERN KITCHENS OFTEN ALSO FEATURE A DISHWASHER. SOME INSTALLATIONS TO STORE FOOD USUALLY ALSO ARE PRESENT, EITHER IN THE FORM OF AN ADJACENT PANTRY OR MORE COMMONLY CABINETS AND A REFRIGERATOR.”

CATELY AND INTRINSICALLY LINKED WITH THE DEVELOPMENT OF THE COOKING RANGE OR STOVE. UNTIL THE 18TH CENTURY, OPEN FIRE WAS THE SOLE MEANS OF HEATING FOOD, AND THE ARCHITECTURE OF THE KITCHEN REFLECTED THIS. WHEN TECHNICAL ADVANCES BROUGHT NEW WAYS TO HEAT FOOD IN THE 18TH AND 19TH CENTURIES, ARCHITECTS TOOK ADVANTAGE OF NEWLY-GAINED FLEXIBILITY TO BRING FUNDAMENTAL CHANGES TO THE KITCHEN. WATER ON TAP ONLY BECAME GRADUALLY AVAILABLE DURING INDUSTRIALIZATION; BEFORE, WATER HAD TO BE COLLECTED FROM THE NEAREST WELL AND HEATED IN THE KITCHEN.”

PT A COZINHA É UM ESPAÇO PARA PREPARAR OS ALIMEN-

PT O DESENVOLVIMENTO DA COZINHA ESTEVE SEMPRE

TOS. HOJE EM DIA ESTE ESPAÇO ESTÁ EQUIPADO COM UM FORNO/MICROONDAS, UMA BANCADA PARA LAVAR OS ALIMENTOS E A RESPECTIVA LOUÇA. MUITAS DAS COZINHAS MODERNAS ESTÃO EQUIPADAS COM MÁQUINAS DE LAVAR A LOUÇA. ALGUMAS CONTÉM INSTALAÇÕES DE ARMAZENAMENTO DE ALIMENTOS QUER POR FORMA DE DESPENSA QUER POR FORMA DE ARMÁRIO OU REGRIGERADOR.

LIGADO AO DESENVOLVIMENTO DO FOGÃO. ATÉ AO SÉCULO XVIII, O FOGO ERA O ÚNICO MEIO DE AQUECER A COMIDA, E A ARQUITECTURA DA COZINHA REFLECTIA ISSO. (…) A ÁGUA DA TORNEIRA SÓ SE TORNOU GRADUALMENTE POSSÍVEL DURANTE A INDUSTRIALIZAÇÃO, ANTES, A AGUA TEVE DE SER RECOLHIDA A PARTIR DO BEM MAIS PRÓXIMO E SER AQUECIDA NA COZINHA.

eARLY hITORY | bREVE hISTÓRIA

ENG “THE HOUSES IN ANCIENT GREECE WERE COMMONLY OF

THE ATRIUM-TYPE: THE ROOMS WERE ARRANGED AROUND A CENTRAL COURTYARD. IN MANY SUCH HOMES, A COVERED BUT OTHERWISE OPEN PATIO SERVED AS THE KITCHEN. HOMES OF THE WEALTHY HAD THE KITCHEN AS A SEPARATE ROOM, USUALLY NEXT TO A BATHROOM (SO THAT BOTH ROOMS COULD BE HEATED BY THE KITCHEN FIRE), BOTH ROOMS BEING ACCESSIBLE FROM THE COURT. IN SUCH HOUSES, THERE WAS OFTEN A SEPARATE SMALL STORAGE ROOM IN THE BACK OF THE KITCHEN USED FOR STORING FOOD AND KITCHEN UTENSILS. IN THE ROMAN EMPIRE, COMMON FOLK IN CITIES OFTEN HAD NO KITCHEN OF THEIR OWN; THEY DID THEIR COOKING IN LARGE PUBLIC KITCHENS. SOME HAD SMALL MOBILE BRONZE STOVES, ON WHICH A FIRE COULD BE LIT FOR COOKING. WEALTHY ROMANS HAD RELATIVELY WELL-EQUIPPED KITCHENS. IN A ROMAN VILLA, THE KITCHEN WAS TYPICALLY INTEGRATED INTO THE MAIN BUILDING AS A SEPARATE ROOM, SET APART FOR PRACTICAL REASONS (SMOKE) AND SOCIOLOGICAL REASONS (OPERATED BY SLAVES). THE FIREPLACE WAS TYPICALLY ON THE FLOOR, PLACED AT A WALL, SOMETIMES RAISED A LITTLE BIT (ONE HAD TO KNEEL TO COOK). THERE WERE NO CHIMNEYS.THE ROASTING SPIT IN THIS EUROPEAN MEDIEVAL KITCHEN WAS DRIVEN AUTOMATICALLY BY A PROPELLER—THE BLACK CLOVERLEAF-LIKE STRUCTURE IN THE UPPER LEFT.EARLY MEDIEVAL EUROPEAN LONGHOUSES HAD AN OPEN FIRE UNDER THE HIGHEST POINT OF THE BUILDING. THE “KITCHEN AREA” WAS BETWEEN THE ENTRANCE AND THE FIREPLACE. IN PLACE OF A CHIMNEY, THESE EARLY BUILDINGS HAD A HOLE IN THE ROOF THROUGH WHICH SOME OF THE SMOKE COULD ESCAPE. BESIDES COOKING, THE FIRE ALSO SERVED AS A SOURCE OF HEAT AND LIGHT TO THE SINGLE-ROOM BUILDING. A SIMILAR DESIGN CAN BE FOUND IN THE IROQUOIS LONGHOUSES OF NORTH AMERICA. IN THE LARGER HOMESTEADS OF EUROPEAN NOBLES, THE KITCHEN WAS SOMETIMES IN A SEPARATE SUNKEN FLOOR BUILDING TO KEEP THE MAIN BUILDING, WHICH SERVED SOCIAL AND OFFICIAL PURPOSES, FREE FROM SMOKE.

THE FIRST KNOWN STOVES IN JAPAN DATE FROM ABOUT THE SAME TIME. THE EARLIEST FINDINGS ARE FROM THE KOFUN PERIOD (3RD TO 6TH CENTURY). THESE STOVES, CALLED KAMADO, WERE TYPICALLY MADE OF CLAY AND MORTAR; THEY WERE FIRED WITH WOOD OR CHARCOAL THROUGH A HOLE IN THE FRONT AND HAD A HOLE IN THE TOP, INTO WHICH A POT COULD BE HANGED BY ITS RIM. THIS TYPE OF STOVE REMAINED IN USE FOR CENTURIES TO COME, WITH ONLY MINOR MODIFICATIONS. LIKE IN EUROPE, THE WEALTHIER HOMES HAD A SEPARATE BUILDING WHICH SERVED FOR COOKING. A KIND OF OPEN FIRE PIT FIRED WITH CHARCOAL, CALLED IRORI, REMAINED IN USE AS THE SECONDARY STOVE IN MOST HOMES UNTIL THE EDO PERIOD (17TH TO 19TH CENTURY).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. THE KITCHEN REMAINED LARGELY UNAFFECTED BY ARCHITECTURAL ADVANCES THROUGHOUT THE MIDDLE AGES; OPEN FIRE REMAINED THE ONLY METHOD OF HEATING FOOD. EUROPEAN MEDIEVAL KITCHENS WERE DARK, SMOKEY, AND SOOTY PLACES, WHENCE THEIR NAME “SMOKE KITCHEN”. IN EUROPEAN MEDIEVAL CITIES AROUND THE 10TH TO 12TH CENTURIES, THE KITCHEN STILL USED AN OPEN FIRE HEARTH IN THE MIDDLE OF THE ROOM. IN WEALTHY HOMES, THE GROUND FLOOR WAS OFTEN USED AS A STABLE WHILE THE KITCHEN WAS LOCATED ON THE FLOOR ABOVE, LIKE THE BEDROOM AND THE HALL. IN JAPANESE HOMES, THE KITCHEN STARTED TO BECOME A SEPARATE ROOM WITHIN THE MAIN BUILDING AT THAT TIME. IN CASTLES AND MONASTERIES, THE LIVING AND WORKING AREAS WERE SEPARATED; THE KITCHEN WAS MOVED TO A SEPARATE BUILDING, AND THUS COULDN’T SERVE ANYMORE TO HEAT THE LIVING ROOMS.WITH THE ADVENT OF THE CHIMNEY, THE HEARTH MOVED FROM THE CENTER OF THE ROOM TO ONE WALL, AND THE FIRST BRICK-AND-MORTAR HEARTHS WERE BUILT. THE FIRE WAS LIT ON TOP OF THE CONSTRUCTION; A VAULT UNDERNEATH SERVED TO STORE WOOD. POTS MADE OF IRON, BRONZE, OR COPPER STARTED TO REPLACE THE POTTERY USED EARLIER. THE TEMPERATURE WAS CONTROLLED BY HANGING THE POT HIGHER OR LOWER OVER THE FIRE, OR PLACING IT ON A TRIVET OR DIRECTLY ON THE HOT ASHES.

iNDUSTRIALIZATION| iNDUSTRIALIZÇÃO

ENG TECHNOLOGICAL

ADVANCES DURING INDUSTRIALIZATION BROUGHT MAJOR CHANGES TO THE KITCHEN. 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. BENJAMIN THOMPSON IN ENGLAND DESIGNED HIS “RUMFORD STOVE” AROUND 1800. THIS STOVE WAS MUCH MORE ENERGY EFFICIENT THAN EARLIER STOVES; IT USED ONE FIRE TO HEAT SEVERAL POTS, WHICH WERE HUNG INTO HOLES ON TOP OF THE STOVE AND WERE THUS HEATED FROM ALL SIDES INSTEAD OF JUST FROM THE BOTTOM. HOWEVER, HIS STOVE WAS DESIGNED FOR LARGE KITCHENS; IT WAS TOO BIG FOR DOMESTIC USE. THE “OBERLIN STOVE” WAS A REFINEMENT OF THE TECHNIQUE THAT RESULTED IN A SIZE REDUCTION; IT WAS PATENTED IN THE U.S. IN 1834 AND BECAME A COMMERCIAL SUCCESS WITH SOME 90,000 UNITS SOLD OVER THE NEXT 30 YEARS. THESE STOVES WERE STILL FIRED WITH WOOD OR COAL. ALTHOUGH THE FIRST GAS STREET LAMPS WERE INSTALLED IN PARIS, LONDON, AND BERLIN AT THE BEGINNING OF THE 1820S AND THE FIRST U.S. PATENT ON A GAS STOVE WAS GRANTED IN 1825, IT WASN’T UNTIL THE LATE 19TH CENTURY THAT USING GAS FOR LIGHTING AND COOKING BECAME COMMONPLACE IN URBAN AREAS. THE URBANIZATION IN THE SECOND HALF OF THE 19TH CENTURY INDUCED OTHER SIGNIFICANT CHANGES THAT ULTIMATELY WOULD ALSO CHANGE THE KITCHEN. OUT OF SHEER NECESSITY, CITIES BEGAN PLANNING AND BUILDING WATER DISTRIBUTION PIPES INTO HOMES, AND BUILT CANALISATIONS TO DEAL WITH THE WASTE WATER. GAS PIPES WERE LAID; GAS WAS USED FIRST FOR LIGHTING PURPOSES, BUT ONCE THE NETWORK HAD GROWN SUFFICIENTLY, IT BECAME AVAILABLE ALSO FOR HEATING AND COOKING ON GAS STOVES. AT THE TURN OF THE 20TH CENTURY, ELECTRICITY HAD BEEN MASTERED WELL ENOUGH TO BECOME A COMMERCIALLY VIABLE ALTERNATIVE TO GAS AND SLOWLY STARTED REPLACING THE LATTER. BUT LIKE THE GAS STOVE, THE ELECTRICAL STOVE HAD A SLOW START. THE FIRST ELECTRICAL STOVE HAD BEEN PRESENTED IN 1893 AT THE CHICAGO WORLD FAIR, BUT IT WASN’T UNTIL THE 1930S THAT THE TECHNOLOGY WAS STABLE ENOUGH AND BEGAN TO TAKE OFF. INDUSTRIALIZATION ALSO CAUSED SOCIAL CHANGES. THE NEW FACTORY WORKING CLASS IN THE CITIES WAS HOUSED UNDER GENERALLY POOR CONDITIONS. WHOLE FAMILIES LIVED IN SMALL ONE OR TWO-ROOM APARTMENTS IN TENEMENT BUILDINGS UP TO SIX STORIES HIGH, BADLY AIRED AND WITH INSUFFICIENT LIGHTING. SOMETIMES, THEY SHARED APARTMENTS WITH “NIGHT SLEEPERS”, UNMARRIED MEN THAT PAID FOR A BED AT NIGHT. THE KITCHEN IN SUCH AN APARTMENT WAS OFTEN USED AS A LIVING AND SLEEPING ROOM, AND EVEN AS A BATHROOM. WATER HAD TO BE FETCHED FROM WELLS AND HEATED ON THE STOVE.

WATER PIPES WERE LAID ONLY TOWARDS THE END OF THE 19TH CENTURY, AND THEN OFTEN ONLY WITH ONE TAP PER BUILDING OR PER STORY. BRICK-AND-MORTAR STOVES FIRED WITH COAL REMAINED THE NORM UNTIL WELL INTO THE SECOND HALF OF THE CENTURY. POTS AND KITCHENWARE TYPICALLY WERE STORED ON OPEN SHELVES, AND PARTS OF THE ROOM COULD BE SEPARATED FROM THE REST USING SIMPLE CURTAINS. IN CONTRAST, THERE WERE NO DRAMATIC CHANGES FOR THE UPPER CLASSES. THE KITCHEN, LOCATED IN THE BASEMENT OR THE GROUND FLOOR, CONTINUED TO BE OPERATED BY SERVANTS. IN SOME HOUSES, WATER PUMPS WERE INSTALLED, AND SOME EVEN HAD KITCHEN SINKS AND DRAINS (BUT NO WATER ON TAP YET, EXCEPT FOR SOME FEUDAL KITCHENS IN CASTLES). THE KITCHEN BECAME A MUCH CLEANER SPACE WITH THE ADVENT OF “COOKING MACHINES”, CLOSED STOVES MADE OF IRON PLATES AND FIRED BY WOOD AND INCREASINGLY CHARCOAL OR COAL, AND THAT HAD FLUE PIPES CONNECTED TO THE CHIMNEY. FOR THE SERVANTS THE KITCHEN CONTINUED TO SERVE ALSO AS A SLEEPING ROOM; THEY SLEPT EITHER ON THE FLOOR, OR LATER IN NARROW SPACES ABOVE A LOWERED CEILING, FOR THE NEW STOVES WITH THEIR SMOKE OUTLET NO LONGER REQUIRED A HIGH CEILING IN THE KITCHEN. THE KITCHEN FLOORS WERE TILED; KITCHENWARE WAS NEATLY STORED IN CUPBOARDS TO PROTECT THEM FROM DUST AND STEAM. A LARGE TABLE SERVED AS A WORKBENCH; THERE WERE AT LEAST AS MANY CHAIRS AS THERE WERE SERVANTS, FOR THE TABLE IN THE KITCHEN ALSO DOUBLED AS THE EATING PLACE FOR THE SERVANTS. THE MIDDLE CLASS TRIED TO IMITATE THE LUXURIOUS DINING STYLES OF THE UPPER CLASS AS BEST AS IT COULD. LIVING IN SMALLER APARTMENTS, THE KITCHEN WAS THE MAIN ROOM—HERE, THE FAMILY LIVED. THE STUDY OR LIVING ROOM WAS SAVED FOR SPECIAL OCCASIONS SUCH AS AN OCCASIONAL DINNER INVITATION. BECAUSE OF THIS, THESE MIDDLE-CLASS KITCHENS OFTEN WERE MORE HOMELY THAN THOSE OF THE UPPER CLASS, WHERE THE KITCHEN WAS A WORK-ONLY ROOM OCCUPIED ONLY BY THE SERVANTS. BESIDES A CUPBOARD TO STORE THE KITCHENWARE, THERE WERE A TABLE AND CHAIRS, WHERE THE FAMILY WOULD DINE, AND SOMETIMES—IF SPACE ALLOWED—EVEN A FAUTEUIL OR A COUCH. GAS PIPES WERE LAID ONLY IN THE LATE 19TH CENTURY, AND GAS STOVES STARTED TO REPLACE THE OLDER COAL-FIRED STOVES. GAS WAS MORE EXPENSIVE THAN COAL, THOUGH, AND THUS THE NEW TECHNOLOGY FIRST WAS INSTALLED IN THE WEALTHIER HOMES. WHERE WORKERS’ APARTMENTS WERE EQUIPPED WITH A GAS STOVE, GAS DISTRIBUTION WOULD GO THROUGH A COIN METER. IN RURAL AREAS, THE OLDER TECHNOLOGY USING COAL OR WOOD STOVES OR EVEN BRICK-AND-MORTAR OPEN FIREPLACES REMAINED COMMON THROUGHOUT. GAS AND WATER PIPES WERE FIRST INSTALLED IN THE BIG CITIES; SMALL VILLAGES WERE CONNECTED ONLY MUCH LATER.

dOMESTIC kITCHEN pLANNING| pLANEAMENTO dA cOZINHA dOMÉSTICA

ENG “BEECHER’S “MODEL KITCHEN” BROUGHT EARLY ERGONOMI-

CAL PRINCIPLES TO THE HOME.DOMESTIC KITCHEN DESIGN PER SE IS A RELATIVELY RECENT DISCIPLINE. THE FIRST IDEAS TO OPTIMIZE THE WORK IN THE KITCHEN GO BACK TO CATHERINE BEECHER’S A TREATISE ON DOMESTIC ECONOMY (1843, REVISED AND REPUBLISHED TOGETHER WITH HER SISTER HARRIET BEECHER STOWE AS THE AMERICAN WOMAN’S HOME IN 1869). 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. CHRISTINE FREDERICK PUBLISHED FROM 1913 A SERIES OF ARTICLES ON “NEW HOUSEHOLD MANAGEMENT” IN WHICH SHE ANALYZED THE KITCHEN FOLLOWING TAYLORIST PRICIPLES, PRESENTED DETAILED TIME-MOTION STUDIES, AND DERIVED A KITCHEN DESIGN FROM THEM. HER IDEAS WERE TAKEN UP IN THE 1920S BY ARCHITECTS IN GERMANY AND AUSTRIA, MOST NOTABLY BRUNO TAUT, ERNA MEYER, AND MARGARETE SCHTTE-LIHOTZKY. A SOCIAL HOUSING PROJECT IN FRANKFURT (THE RMERSTADT OF ARCHITECT ERNST MAY) REALIZED IN 1927/28 WAS THE BREAKTHROUGH FOR HER FRANKFURT KITCHEN, WHICH EMBODIED THIS NEW NOTION OF EFFICIENCY IN THE KITCHEN. WHILE THIS “WORK KITCHEN” AND VARIANTS DERIVED FROM IT WERE A GREAT SUCCESS FOR TENEMENT BUILDINGS, HOME OWNERS HAD DIFFERENT DEMANDS AND DIDN’T WANT TO BE CONSTRAINED BY A 6.4 M KITCHEN. NEVERTHELESS, KITCHEN DESIGN WAS MOSTLY AD-HOC FOLLOWING THE WHIMS OF THE ARCHITECT. IN THE U.S, THE “SMALL HOMES COUNCIL”, SINCE 1993 THE “BUILDING RESEARCH COUNCIL”, OF THE SCHOOL OF ARCHITECTURE OF THE UNIVERSITY OF ILLINOIS AT URBANACHAMPAIGN WAS FOUNDED IN 1944 WITH THE GOAL TO IMPROVE THE STATE OF THE ART IN HOME BUILDING, ORIGINALLY WITH AN EMPHASIS ON STANDARDIZATION FOR COST REDUCTION. IT WAS THERE THAT THE NOTION OF THE “KITCHEN WORK TRIANGLE” WAS FORMALIZED: THE THREE MAIN FUNCTIONS IN A KITCHEN ARE STORAGE, PREPARATION, AND COOKING (WHICH CATHERINE BEECHER HAD ALREADY RECOGNIZED), AND THE PLACES FOR THESE FUNCTIONS SHOULD BE ARRANGED IN THE KITCHEN IN SUCH A WAY THAT WORK AT ONE PLACE DOES NOT INTERFERE WITH WORK AT ANOTHER PLACE, THE DISTANCE BETWEEN THESE PLACES IS NOT UNNECESSARILY LARGE, AND NO OBSTACLES ARE IN THE WAY. A NATURAL ARRANGEMENT IS A TRIANGLE, WITH THE REFRIGERATOR, THE SINK, AND THE STOVE AT A VERTEX EACH. THIS OBSERVATION LED TO A FEW COMMON KITCHEN FORMS, COMMONLY CHARACTERIZED BY THE ARRANGEMENT OF THE KITCHEN CABINETS AND SINK, STOVE, AND REFRIGERATOR: A SINGLE FILE KITCHEN HAS ALL OF THESE ALONG ONE WALL; THE WORK TRIANGLE DEGENERATES TO A LINE. THIS IS NOT OPTIMAL, BUT OFTEN THE ONLY SOLUTION IF SPACE IS RESTRICTED.

THE DOUBLE FILE KITCHEN HAS TWO ROWS OF CABINETS AT OPPOSITE WALLS, ONE CONTAINING THE STOVE AND THE SINK, THE OTHER THE REFRIGERATOR. THIS IS THE CLASSICAL WORK KITCHEN. THE DOUBLE FILE KITCHEN HAS TWO ROWS OF CABINETS AT OPPOSITE WALLS, ONE CONTAINING THE STOVE AND THE SINK, THE OTHER THE REFRIGERATOR. THIS IS THE CLASSICAL WORK KITCHEN. PREPARATION, AND COOKING (WHICH CATHERINE BEECHER HAD ALREADY RECOGNIZED), AND THE PLACES FOR THESE FUNCTIONS SHOULD BE ARRANGED IN THE KITCHEN IN SUCH A WAY THAT WORK AT ONE PLACE DOES NOT INTERFERE WITH WORK AT ANOTHER PLACE, THE DISTANCE BETWEEN THESE PLACES IS NOT UNNECESSARILY LARGE, AND NO OBSTACLES ARE IN THE WAY. A NATURAL ARRANGEMENT IS A TRIANGLE, WITH THE REFRIGERATOR, THE SINK, AND THE STOVE AT A VERTEX EACH.THIS OBSERVATION LED TO A FEW COMMON KITCHEN FORMS, COMMONLY CHARACTERIZED BY THE ARRANGEMENT OF THE KITCHEN CABINETS AND SINK, STOVE, AND REFRIGERATOR: A SINGLE FILE KITCHEN HAS ALL OF THESE ALONG ONE WALL; THE WORK TRIANGLE DEGENERATES TO A LINE. THIS IS NOT OPTIMAL, BUT OFTEN THE ONLY SOLUTION IF SPACE IS RESTRICTED. THE DOUBLE FILE KITCHEN HAS TWO ROWS OF CABINETS AT OPPOSITE WALLS, ONE CONTAINING THE STOVE AND THE SINK, THE OTHER THE REFRIGERATOR. THIS IS THE CLASSICAL WORK KITCHEN.”

fRANK lLOYD wRIGHT

ENG STARTING IN THE 1980S, THE PERFECTION OF THE

EXTRACTOR HOOD ALLOWED AN OPEN KITCHEN AGAIN, INTEGRATED MORE OR LESS WITH THE LIVING ROOM WITHOUT CAUSING THE WHOLE APARTMENT OR HOUSE TO SMELL. BEFORE THAT, ONLY A FEW EARLIER EXPERIMENTS, TYPICALLY IN NEWLY BUILT UPPER MIDDLE CLASS FAMILY HOMES, HAD OPEN KITCHENS.

PT STARTING IN THE 1980S, THE PERFECTION OF THE

rESEARCH | pESQUISA

dOVER

This is a comercialized tradicional kitchen with tradicional colors. Iâ&#x20AC;&#x2122;m putting this kitchen in the research, because it is not a prototype but a model of the todayâ&#x20AC;&#x2122;s tradional kitchen.

eKOKOOK “IN YOUR KITCHEN, OF ALL PLACES! WHO OF YOU WOULD LOVE TO USE THEMSELVES AN “EKOKOOK?” DON’T KNOW WHAT THAT IS? I’LL TELL YOU! IT’S A KITCHEN SYSTEM THAT MAKES USE OF ALL YOUR WASTE, ALL OF IT. EVEN THAT. YEP. AND THAT TOO! IT’S GOT THE CAPABILITY TO USE AND RE-USE ALL OF YOUR SOLID WASTE, LIQUID WASTE, AND ORGANIC WASTE. HOW, YOU SAY? WELL, LET ME EKOKOOK YOU UP A FWE ANSWERS! MICRO-PLANT 1) FIRST, WE’VE GOT THE SOLID WASTE. WHAT TO DO? SELECT, PROCESS, STORE. SOLID WASTES, IN THIS CASE, ARE WASTES THAT HAVE NO SMELL. THESE WASTES ARE AS THUS: GLASS, PAPER, PLASTIC, METAL, AND MISCELLANEOUS. EACH OF THESE ARE PLACED IN THEIR OWN BIN AND SMASHED DOWN TO MINIMAL SIZE. ALL OF THESE ITEMS ACTIVATED BY HAND: A STEEL BALL, LIKE THE BALL IN A PINBALL MACHINE, TO BREAK GLASS, AN ENDLESS SCREW LIKE A NUTCRACKER TO COMPRESS CANS AND WATER BOTTLES, AND A MANUAL SHREDDER-CRUSHER TO SHRED PAPER BEFORE TURNING IT INTO BRIQUETTES. MICRO-PLANT 2) WATER. USE, COLLECTION, AND RECYCLING. FIRST, A DOUBLE SINK FOR RETENTION. THE SECOND SINK COLLECTS WATER THAT’S BEEN FILTERED OF ANY GREASE SCUM INTO TWO PITCHERS THAT CAN THEN BE USED ON HOUSEHOLD PLANTS. ALL OF THIS CAN BE LIFTED OUT AND CLEANED (WHICH IT SHOULD BE REGULARLY) TO KEEP UP HYGIENE. MICRO-PLANT 3) ORGANIC WASTE. NIGHT OF THE LIVING GARBAGE BIN. THIS IS THE EARTH WORM COMPOSER. IT USES REAL EARTHWORMS TO BREAK DOWN ORGANIC WASTES. GREEN WASTES GO IN HERE LIKE PEELS, SCRAPINGS, LEFT-OVERS, ETC. FOOD WASTE. THE CONTAINER WITH THE WORMS IS A DRUM THAT ROTATES A NOTCH A DAY. THE WASTE INSIDE SHIFTS GRADUALLY AND AFTER THREE MONTHS MATURING ARE CONSIDERED LUMBRI COMPOST. LIQUID EFFLUENT DRAINS INTO TWO PITCHERS, AND DILUTED ONE PART EFFLUENT TO TEN PARTS WATER, THIS JUNK BECOMES PERFECT FOOD FOR INDOOR AND OUTDOOR PLANTS.”

wHITE wING

â&#x20AC;&#x153;The main caracteristics of this design are simplicity and functionality.The main chape is the result of the pure functions that it has to respond to.This space allows multiple operators in the cooking activity and also allows sitting while preparing food,fact that makes it accesible for a large category of people.â&#x20AC;?

rENDEZ vOUZ

“THE ELECTROLUX RENDEZ-VOUS IS AN ALL-IN-ONE KITCHEN AND ENTERTAINING SPACE. A ‘VIRTUAL CHEF’ WILL HELP YOU COOK ON IT, YOU CAN EAT FROM IT, STORE YOUR FOOD UNDER IT, AND AT THE SAME TIME WIRELESSLY RECHARGE YOUR PHONE/IPOD/LAP TOP. THE ELECTROLUX RENDEZVOUS IS A DESIGN CONCEPT THAT PUTS THE KITCHEN AT THE HEART OF THE HOME. DEVELOPED BY THE ELECTROLUX DESIGN TEAM THE RENDEZ-VOUS RESPONDS TO TRENDS IDENTIFIED BY THE ELECTROLUX INSIGHT TEAM. IT IS UNDERSTOOD THAT MANY CONSUMERS LOVE TO COOK AND ENTERTAIN BUT ARE COMPROMISED BY THIS IN TRADITIONAL HOMES BY HAVING TO POP BACK AND FORTH IN TO THE KITCHEN TO TEND TO MEAL PREPARATIONS, TAKING THEM AWAY FROM THEIR GUESTS. THUS, A PERFECT SOLUTION MERGES THE COOKING EXPERIENCE AND ENTERTAINING SPACE TOGETHER. PEOPLE ARE ALSO LOOKING FOR INTUITIVE AND INSTRUCTIVE DESIGN, SOMETHING THAT PROVIDES ASSISTANCE IN THE KITCHEN TO ENSURE THAT MEALS SERVED ARE WORTHY OF MASTER CHEFS. ELECTROLUX RENDEZ-VOUS IS THE FIRST INTERACTIVE TABLE THAT COMBINES THE LIVING, EATING, AND ENTERTAINING SPACE. THE TOP OF THE TABLE IS A UNIQUE SURFACE OF ENERGY THAT BRINGS APPLIANCES TO LIFE WITHOUT THE USE OF A CABLE. THE MOBILE PHONE OR BLENDER CAN BE PLACED ON THE SURFACE TO CHARGE OR ACTIVATE. THE TABLE TOP IS ALSO AN INDUCTIVE COOKING SYSTEM THAT USES SENSOR TECHNOLOGY. COOKING ZONES ARE NOT PREDETERMINED; RATHER HEAT IS DISPENSED WHEREVER THE PAN IS PLACED. BENEATH THE TABLE ARE MODULAR DRAWERS THAT CAN HOLD A STOVE, REFRIGERATOR OR ALMOST ANY KITCHEN APPLIANCE THAT THE CONSUMER NEEDS. COOKING BECOMES A SOCIAL ACTIVITY, WITH EVERY THING YOU NEED ALL IN ONE PLACE. PROGRAMMED INTO THE RENDEZ-VOUS, A VIRTUAL CHEF GUIDES THE USER THROUGH THE COOKING PROCESS AS REQUIRED. THE RENDEZVOUS BREAKS DOWN BARRIERS IN THE HOME, CREATING THE PERFECT SPACE FOR GATHERING, COOKING AND EATING. THIS CONCEPT IS BASED ON EXISTING TECHNOLOGY BUT IT MAY TAKE A WHILE BEFORE IT IS ALL BOUGHT

hEATH oF tHE hOME

sIEMENS dISWHASER This is a dishwasher from Siemens, it has one system that recover the water from the air, it’s a dehumidiﬁer and a dishing machine. I really don’t know if this is being comercialized, but i think that this is one step for one sustainable kitchen.

mULTI tOUCH (iPhone) The multi touch technology can be used in any space, we have proofs of this, but maybe in the kitchen we can give more dynamism to this on unic space, by changing the lights, the images, the surrounding space.

mOODBOARD THE MOOD BOARD IS CREATED FOR GIVE US SOME SUPPORT IN THE CREATIVE PROCESS AND IT GENERALLY USED FOR CONCEPT DEVELOPS. ON THIS MOOD BOARD I TRY TO ILLUSTRATE HOW WOULD BE PEOPLE, TRANSPORTATION, MATERIALS, LANDSCAPES, IN THE NEXT FIVE YEARS MORE OR LESS. I’VE PUT IMAGES FROM TOKYO, NEW YORK, THAT SHOWS THE WORLD OF TODAY AND THAT MIRRORS THE SOCIETY. THIS POPULATION IS INFORMATION THIRSTY, AND IT’S A SOCIETY WHERE WE NEED TO HAVE EVERYTHING ON THE HOUR, THE TIME IT’S NOW, THE TECHNOLOGY IS NOT ENOUGH WE NEED ALWAYS MORE AND BETTER, WE ARE LOSING US FROM THE WORLD WE ARE WALKING TO THE ANDROID WAY. MY INTENTION WAS TO CREATE AN ENVIRONMENT OF CONSUMERISM AND CAPITALISM, BECAUSE WE ARE, EVERYDAY, BOMBED WITH NEW PRODUCTS, NEW IMAGES, NEW INFORMATION . BUT WE HAVE ALSO SOME CONCERNS ABOUT NATURE AND OTHER THING THAT MAKES ALREADY PART OF US IS THE SUSTAINABILITY, SO I’VE PUT THE BMW EFFICIENCYDYNAMICS CONCEPT THAT CLEARLY DEMONSTRATES THAT THE EFFICIENTDYNAMICS OBJECTIVES ARE FULLY COMPATIBLE WHEN APPLIED TO A SPORTS CAR. CONCEIVED AS A 2+2-SEATER WITH PLUG-IN FULL-HYBRID TECHNOLOGY, THIS UNIQUE CAR COMBINES THE PERFORMANCE OF A BMW M VEHICLE WITH A STANDARD OF FUEL EFFICIENCY AND EMISSION MANAGEMENT THAT EXCEEDS EVEN THE CURRENT LEVELS ACHIEVED BY THE LATEST SMALL CARS, SO WE HAVE A SOCIETY WHO WANTS VELOCITY BUT AT THE SAME TIME WANTS’ TO REDUCE THE ECOLOGICAL FOOTPRINT ON OUR PLANET.

WE HAVE THE HONDA MONOCYCLE THAT IS A CITY ELECTRIC VEHICLE THAT SHOW US TWO FACES OF THE SOCIETY THAT WE ARE ADDICTS TO TECHNOLOGY AND WE HAVE SOME CONCERNS ABOUT ECOLOGY. I HAVE SOME IMAGES THAT HAVE TO DEAL WITH NATURE LIKE GRASS AND PLANTS, SO WE HAVE TO THINK GREEN. I’VE PUT THE IPHONE TO SHOW THE TOUCH TECHNOLOGY, I’VE PUT SOME MATERIAL’S AND TEXTURES THAT HAVE A INTERESTING STRUCTURE AND SHAPE THAT WE CAN USE IN THE PROJECT. I’VE PUT A CAR INTERIOR BECAUSE IT HAS SOME DETAILS THAT WE CAN USE ALSO, SOME COLORS, MATERIALS. I THINK THAT THE CAR IS THE MOST COMPLETE PRODUCT BECAUSE WE HAVE ALL THE CONCERNS IN ONE PRODUCT, WE HAVE THE TECHNOLOGICAL ISSUE, THE SUSTAINABLE ISSUE, WE HAVE ALL KIND OF STRUCTURE AND MATERIALS IN THE CAR, AND THIS CAN GIVE US SOME THINGS TO WORK ON AND TO TRANSPORT TO OTHER AREAS LIKE THE KITCHEN. I THINK THAT TODAY ALL THE DESIGN AS TO BE CLEAN AND SIMPLE SO WE HAVE THE APPLE DESIGN, THAT IS INTUITIVE, BUT WE ALSO HAVE THE CAR THAT IS CONTRADICTING THIS ASPECT BECAUSE TODAY WE HAVE MORE BUTTONS AND FUNCTIONS THEN IN 1998. WE ARE MAKING SOME THINGS SIMPLE TO COMPLICATE OTHERS.

cONCEPT | cONCEITO

ENG vALUES/Keywords verstility mobility heart of home reunion room tecnology femily

THE TYPE OF USER THAT THE KITCHEN MAY HAVE WILL VARY DEPENDING ON THE CONCEPT. FOR A PROJECT TEMPORALLY LOCATED IN 2015, I THINK, AND THIS IS HAPPENING TODAY, THAT THE KITCHEN SPACE IS OPEN TO ALL OCCUPANTS OF THE HOUSE, FROM YOUNGEST TO OLDEST. TO HAPPEN THIS WE WILL HAVE TO ACCOUNT ASPECTS OF SIMPLICITY, MATERIALS, SAFETY AND COLORS. AS CONCERNS THE ECOLOGICAL SPREAD INCREASINGLY, FIVE YEARS FROM NOW PEOPLE WILL BE EVEN MORE AWARE OF THE SUSTAINABILITY AND GREATER PROTECTION OF RESOURCES, SO ALL ITS OBJECTS MUST BE COINCIDENT WITH HIS THOUGHT. THESE PRACTICES AND SOCIAL ACTIONS THAT FOLLOW A STANDARD PATTERN IN SPACE. REFERS IF THE BELIEFS, BEHAVIORS, VALUES, INSTITUTIONS, MORAL RULES THAT PERMEATE AND IDENTIFY A COMPANY. EXPLAINS AND GIVES MEANING TO SOCIAL COSMOLOGY, IS THE IDENTITY OF A HUMAN GROUP IN A TERRITORY AND A GIVEN PERIOD.

sKETCH | eSQUISSOS

pROJECT pRESENTATION | aPRESENTAÇÃO dO pROJECTO

ENG MY CONCEPT IS THE EXPLORATION OF SPACE IN THE

KITCHEN FUNCTIONS AND SIMPLIFYING THEM. GIVEN THIS CONCEPT AND DECIDED THAT THIS KITCHEN WOULD TARGET A RELATIVELY SMALL FAMILY ENVIRONMENT TWO TO THREE PEOPLE AND TAKING INTO ACCOUNT THAT COULD BE USED FOR VARIOUS AGE GROUPS TRIED FLARES MAKES IT THE MOST FRIENDLY AND SIMPLE AS POSSIBLE. AFTER ELABORATE RESEARCH ON BEHAVIOR AND ON SOME COMPONENTS OF THE KITCHEN CAME TO THE CONCLUSION THAT A DISHWASHER OR AN OVEN MAY BE COMPLICATED TO OPERATE FOR MANY PEOPLE, THERE TO CENTRALIZE AND STREAMLINE THE FUNCTIONS OF THIS, I CREATED A KITCHEN THAT IS RUN BY THE IPHONE, OBJECT THAT HAVES A DOCKING STATION, AND THIS OBJECT BECOMES THE CENTER OF THE KITCHEN. WITH THIS I TURN THE KITCHEN OPERATIONAL FOR ANYONE, WITH THE POSSIBILITY OF USAGE PROFILES, AND THE SIMPLICITY AND INTUITIVE USE OF A SIMPLE CELL PHONE.

PT O MEU CONCEITO CONSISTE NA EXPLORAÇÃO DE

FUNÇÕES NO ESPAÇO COZINHA E A SIMPLIFICAÇÃO DAS MESMAS. TENDO EM CONTA ESTA CONCEITO E DECIDINDO QUE ESTA COZINHA TERIA COMO DESTINO UM AMBIENTE FAMILIAR RELATIVAMENTE PEQUENO DE DUAS A TRÊS PESSOAS E QUE PODERIA SER UTILIZADA POR VÁRIAS FACHAS ETÁRIAS TENTEI TORNA-LA O MAIS AMIGÁVEL E SIMPLES POSSÍVEL. DEPOIS DE ELABORAR PESQUISA SOBRE COMPORTAMENTOS E SOBRE ALGUNS COMPONENTES DA COZINHA CHEGUEI Á CONCLUSÃO QUE UMA MAQUINA DE LAVAR LOUÇA OU UM FORNO PODERÃO SER COMPLICADOS DE OPERAR PARA MUITAS PESSOAS DAÍ CENTRALIZAR E SIMPLIFICAR AS FUNÇÕES DESTE CRIEI UMA COZINHA QUE É COMANDADA PELO IPHONE QUE SE ENCONTRA NUMA DOCKING STATION, ESTE OBJECTO PASSA A SER O CENTRO DA COZINHA. COM ISTO TORNO A COZINHA OPERACIONAL PARA QUALQUER PESSOA, COM A POSSIBILIDADE DE PERFIS DE UTILIZAÇÃO, E A SIMPLICIDADE E SISTEMA INTUITIVO DA UTILIZAÇÃO DE UM SIMPLES TELEMÓVEL.

ENG HAVING REGARD TO THE CONCEPT AND TYPE OF USERS

WHO WILL USE THE KITCHEN, I FOUND THAT DESIGNING A KITCHEN "CORNER" WOULD BE IDEAL FOR A SMALL FAMILY WITH A HOME CITY, HOME TO THIS SPACE FOR THE INSTALLATION OF A KITCHEN-TYPE KITCHENETTE. PROJECT IS THE KITCHEN ALWAYS HAVING IN MIND THE SPACE THAT COULD COME TO OCCUPY, SO OPTIMIZE IT SO THAT WAS A VERY COMPLETE KITCHEN WITH EVERYTHING A NORMAL KITCHEN AND TO HAVE NORMAL USE OF IT. A KITCHEN TODAY IS MORE THAN JUST A PLACE FOR COOKING THEN TRIED TO CREATE A SMALL ENVIRONMENT FOR THIS LITTLE FAMILY WAS ABLE TO MEET THE FAST FOOD YOU CAN WORK UP TO RECEIVE THE VISITS, THIS COURSE CONSIDERING THAT THIS DIVISION WILL BE PART OF THE ROOM AND WILL EVERYTHING CONNECTED.

PT TENDO EM CONTA O CONCEITO E TIPO DE UTILIZADORES

QUE IRÁ UTILIZAR A COZINHA, ACHEI QUE DESENHAR UMA COZINHA “DE CANTO” SERIA O IDEAL PARA UMA FAMÍLIA COM UMA CASA PEQUENA URBANA, CASA ESSA COM ESPAÇO PARA A INSTALAÇÃO DE UMA COZINHA DO TIPO KITCHNET. PROJECTEI ESTA COZINHA A TENDO SEMPRE BEM PRESENTE O ESPAÇO QUE ESTA PODERIA VIR A OCUPAR, POR ISSO OPTIMIZEI-A DE MANEIRA A QUE FOSSE UMA COZINHA BASTANTE COMPLETA, COM TUDO O QUE UMA COZINHA NORMAL TEM E PARA USO NORMAL DA MESMA. UMA COZINHA HOJE É MAIS QUE UM SIMPLES LOCAL PARA COZINHAR DAÍ TER TENTADO CRIAR UM PEQUENO AMBIENTE PARA ESTA PEQUENA FAMÍLIA SE PODER REUNIR NAS REFEIÇÕES RÁPIDAS PARA PODER TRABALHAR O ATE RECEBER VISITAS, ISTO CLARO TENDO EM CONTA QUE ESTA DIVISÃO FARÁ PARTE DA SALA E ESTARÁ TUDO LIGADO.

mAIN fUNCTIONS| fUNÇÕES pRINCIPAIS

ENG IN THE PICTURE WE SEE TWO DISHWASHER, COMBINED

WITH A MACHINE DISHWASHER. THE SMALLEST HAS AN INTEGRATED GRINDER FOR FOOD WHICH IS INTENDED TO REUSE ORGANIC WASTE FOR COMPOSTING. THE SINK / DISHWASHING MACHINE HAS A SPECIAL FEATURE TO BE USED IN ADDITION TO THESE TWO WAYS THE DISHWASHER WORKS WITH WATER OR STEAM DEPENDING OF DISHES YOU ARE WASHING AND CLEANING QUALITY WHICH IS REQUIRED BY THE USER. ONE OF THE MORE IMPORTANT THIS PROJECT IS TO USE A DEHUMIDIFIER. BY USING A DEVICE LIKE THIS CAN COLLECT WATER FROM THE ATMOSPHERE, THE ENVIRONMENT WHERE IT IS INSERTED THE OBJECTIVE IS TO USE THIS WATER FOR DOMESTIC USE, IE, THE DEHUMIDIFIER WILL HAVE A FILTER THAT MADE THIS CLEAN WATER BUT ALSO THE SAME WATER MAY BE USED, AND IT WAS WITH THIS PURPOSE THAT I THOUGHT THIS TO WASH THE DISHES. THIS APPLIANCE, IF I MIGHT CALL HIM, SITS ON THE SITE WITH MORE MOISTURE IN A KITCHEN, BEHIND THE DISHWASHER. THIS LOCATION WAS CHOSEN BECAUSE THE DISHWASHER HAS CONSISTENTLY HOT WATER RUNNING OUT, HAS THE PIPES AND HAS ITS OWN DUE TO THE CONDENSATION TEMPERATURE AT WHICH WATER IS SO SEEMED TO BE THE PERFECT PLACE TO INSERT THIS DEVICE.

PT NA IMAGEM PODEMOS VER DOIS LAVA-LOUÇA, UM COMBI-

NADO COM MAQUINA DE LAVA LOUÇA. O MAIS PEQUENO TEM INTEGRADO UM TRITURADOR PARA COMIDA CUJA INTENÇÃO É REAPROVEITAR DETRITOS ORGÂNICOS PARA COMPOSTAGEM. O LAVA-LOUÇA/MAQUINA LAVAR LOUÇA TEM UMA PARTICULARIDADE, PARA ALÉM DE PODER SER USADO DESTAS DUAS FORMAS A MAQUINA DE LAVAR LOUÇA TRABALHA COM ÁGUA OU COM VAPOR DEPENDO DA LOUÇA QUE VAI LAVAR E DA QUALIDADE DA LIMPEZA QUE É EXIGIDA PELO UTILIZADOR. UMA DAS FUNCIONALIDADES MAIS IMPORTANTE NESTE PROJECTO É A UTILIZAÇÃO DE UM DESUMIDIFICADOR. AO UTILIZAR UM APARELHO COMO ESTE PODE-SE RECOLHER ÁGUA DA ATMOSFERA, DO AMBIENTE ONDE ESTE ESTÁ INSERIDO O OBJECTIVO É USAR ESSA ÁGUA PARA O USO DOMESTICO, OU SEJA, O DESUMIDIFICADOR TERÁ UM FILTRO QUE TORNARA ESTA AGUA POTÁVEL NO ENTANTO A MESMA ÁGUA TAMBÉM PODERÁ SER UTILIZADA, E FOI COM ESTA FINALIDADE QUE PENSEI NISTO PARA LAVAR A LOUÇA. ESTE ELECTRODOMÉSTICO, SE ASSIM LHE PODEREI CHAMAR, SITUA-SE NO LOCAL COM MAIS HUMIDADE NUMA COZINHA, POR TRÁS DO LAVA LOUÇA. ESTE LOCAL FOI ESCOLHIDO POIS O LAVA LOUÇA TEM CONSTANTEMENTE ÁGUA QUENTE A PASSAR, TEM OS CANOS E TEM A PRÓPRIA CONDENSAÇÃO DEVIDO Á TEMPERATURA A QUE A AGUA SE ENCONTRO POR ISSO PARECEU-ME SER O SITIO IDEAL PARA INSERIR ESTE DISPOSITIVO.

THE FREEZE BEEN THOUGHT OF WAY FOR THE USER ACHIEVE A FACILITATED ACCESSIONS, HENCE IT IS A DRAWER WITH SEVERAL COMPARTMENTS CLOSED TO OPEN IN VERTICAL. THE OBJECTIVE TO MAKING EVERY COMP + ARTIMENTO OPEN SEPARATELY HAS TO DO WITH A MAJOR ENERGY SAVING SEEN THAT THE OPENING OF A DOOR OF A FREEZER AND / OR REFRIGERATOR SPEND MUCH ELECTRICITY OFTEN WITHOUT THE NEED. THE REFRIGERATOR DOOR HAS A PECULIARITY THAT HAS TO DO ALREADY SPOKEN WITH SPENDING POWER. HOW OFTEN DO WE OPEN THE FRIDGE LOOKING FOR SOMETHING THAT IS NOT THERE? HAVING A CLEAR DOOR SOLVE A PROBLEM, BUT ADDED ANOTHER AFTER THE CONTENTS OF THE FRIDGE WOULD BE EXPOSED, PERHAPS TOO MUCH. TAKING THIS INTO ACCOUNT MY SOLUTION WAS TO PUT AN LCD IN THE DOOR OF A REFRIGERATOR THAT REACTS TO TOUCH, IE, EVERY TIME SOMEONE WANTS TO KNOW WHAT CONTENT IS INSIDE THE FRIDGE JUST TOUCH THE DOOR AND IT GOES FROM OPAQUE TO TRANSPARENT BY FACILITATING ACCESS AND SAVING ENERGY CONSUMER, WHICH IN TURN WILL LEAVE A SMALLER ECOLOGICAL CAUGHT ON THE PLANET. WE HAVE A SMALL OVEN, CONTROLLED BY THE INSTALLED APPLICATION ON THE IPHONE AND AT THE TOP OF A HOOD ALSO CONTROLLED BY THE IPHONE CAN ALSO OPERATE IN AUTO MODE.

ENG

O CONGELADOR FOI PENSADO DE MANEIRA A QUE O UTILIZADOR CONSIGA TER UM ACESSSO FACILITADO, DAÍ SER UMA GAVETA COM VARIOS COMPARTIMENTOS FECHADOS QUE ABREM NA VERTICAL. O OBJECTIVO AO FAZER COM QUE CADA COMP+ARTIMENTO ABRA SEPARADAMENTE TEM A VER COM UMA MAIOR POUPANÇA DE ENERGIA VISTO QUE O ABRIR DE UMA PORTA DE UM CONGELADOR E/OU FRIGORIFICO DISPENDE MUITO ELECTRECIDADE MUITAS VEZES SEM NECESSIDADE. A PORTA DO FRIGORIFICO TEM UMA PARTICULARIDADE QUE TEM A VER COM O JÁ FALADO GASTO DE ENERGIA. QUANTAS VEZES NÃO ABRIMOS O FRIGORIFICO Á PROCURA DE ALGO QUE NÃO ESTÁ LÁ ? TER UMA PORTA TRANSPARENTE RESOLVIA UM PROBLEMA, MAS ACRESCENTAVA OUTRA DEPOIS O CONTEÚDO DO FRIGORIFICO FICARIA EXPOSTO, TALVEZ EM DEMASIA. TENDO ESTES ASPECTOS EM CONTA A MINHA SOLUÇÃO FOI COLOCAR UM LCD NA PORTA DO FRIGORIFICO QUE REAGE AO TOQUE, OU SEJA, CADA VEZ QUE ALGUÉM QUISER SABER QUE CONTEÚDO ESTA DENTRO DO FRIGORIFICO BASTA TOCAR NA PORTA E ESTA PASSA DE OPACO PARA TRANSPARENTE FACILITANDO O ACESSO E POUPANDO ENERGIA AO CONSUMIDOR, QUE POR SUA VEZ IRA DEIXAR UMA MENOR PEGADO ECOLÓGICO NO PLANETA. TEMOS UM PEQUENO FORNO, CONTROLADO PELA APLICAÇÃO INSTALADA NO IPHONE E NA PARTE SUPERIOR UM EXTRACTOR DE FUMOS TAMBÉM CONTROLADO PELO IPHONE PODENDO TAMBÉM OPERAR EM MODO AUTOMÁTICO.

ENG THE TAP CONSISTS OF THREE BASIC PARTS, THE "HEAD", THE

"BODY" AND THE SMUGGLERS / OR IN THIS CASE CONTROLLER. THIS IS A FAUCET WITH TOUCH CONTROLS THAT LETS YOU ADJUST THE TEMPERATURE AND FLOW RATE OF WATER IF YOU WANT ALL THIS ALWAYS MONITORED BY THE IPHONE. IN THE "HEAD", THIS FAUCET HAS A BUTTON THAT CHANGES THE WAY THE COCK SQUIRTS WATER, OR BY PRESSING THE BUTTON SO IT PASSES THE USUAL WAY TO SHOWER. IT HAS ALSO EXTENDED A HOSE THAT FACILITATES THE USE OF DISHWASHING.

PT A TORNEIRA É CONSTITUÍDA POR TRÊS PEÇAS FUNDAMENTAIS, A

“CABEÇA”, O “CORPO” E OS PASSADORES/OU NESTE CASO CONTROLADOR. ESTA É UMA TORNEIRA COM CONTROLO TOUCH QUE PERMITE REGULAR A TEMPERATURA E O CAUDAL DA ÁGUA QUE SE PRETENDE TUDO ISTO SEMPRE MONITORIZADO PELO IPHONE. NA “CABEÇA”, ESTA TORNEIRA TEM UM BOTÃO QUE MUDA A MANEIRA COMO A TORNEIRA DEITA ÁGUA, OU SEJA CARREGANDO NO BOTÃO ESTA PASSA DO MODO USUAL PARA MODO CHUVEIRO. TEM AINDA, UMA MANGUEIRA EXTENSÍVEL QUE FACILITA O USO DESTA PARA LAVAR LOUÇA.

ENG IPHONE USAGE IN THIS ENVIRONMENT HAS THE FOLLOWING

PURPOSES, TO CONTROL ALL THE KITCHEN APPLIANCES, MONITOR ENERGY USE AND WATER AND CUSTOMIZATION OF KITCHEN SPACE / ENVIRONMENT / USER. THE APPLIANCES WILL BE CONTROLLED BY THIS DEVICE HAVING THE POSSIBILITY TO BE USED IN THE DOCKING STATION (ACCESS TO ALL FUNCTIONS) OR BY SMS (LIMITED ACCESS). THE CONTROLLER CAN CONTROL THE OVEN, SINCE TEMPERATURE, TIMING, HEATING GRATES TO BE USED AMONG OTHERS IN THE SAME WAY THE STOVE, THE REFRIGERATOR, THE FREEZER, THE LATTER ONLY IN SPENDING / SAVING ENERGY, EXTRACTOR, TAP-WATER FROM CAUDAL TEMPERATURE, AND WHERE IS THAT WATER COMES FROM THE DEHUMIDIFIER IF THE PUBLIC WATER, THE DISHWASHER AND EVEN THE SHREDDER. THE MONITORING DONE BY THE IPHONE WILL WORK WITH THE ONBOARD COMPUTER OF THE CAR, THAT IS ALLOWED TO SEE THE INSTANTANEOUS CONSUMPTION OF WATER AND ELECTRICITY AND WILL ENABLE US TO DO SOMETHING TO CHANGE THE USER THAT THE APPLICATION CAN ACT AUTOMATICALLY. THIS OBJECT WILL ALSO HAVE A PROFILING SYSTEM THAT WOULD ALLOW THE KITCHEN TO KNOW THAT THIS MA BE USED AT THE MOMENT SO THIS PERSON NEEDS FASTER AND WITH GREATER EFFICIENCY, IE BASED ON THE PROFILE OF THE IPHONE MUTES THE KITCHEN TO USER MODE NEEDED, FOR EXAMPLE, THE NEEDS OF AN ADULT IN A KITCHEN ARE VERY DIFFERENT FROM A CHILD'S WELL WITH THE PERCEPTION OF DANGER OR A CHILD WANTS TO USE THE KITCHEN IPHONE TOOK PRECAUTIONS TO AVOID ACCIDENTS.

PT USO DO IPHONE NESTE AMBIENTE TEM AS SEGUINTES FINALIDADES,

CONTROLAR TODOS OS ELECTRODOMÉSTICOS DA COZINHA, MONITORIZAR O USO DE ENERGIA E ÁGUA E PERSONALIZAÇÃO DO ESPAÇO COZINHA/AMBIENTE/UTILIZADOR. OS ELECTRODOMÉSTICOS SERÃO CONTROLADOS POR ESTE DISPOSITIVO TENDO ESTE A POSSIBILIDADE DE SER USADO NA DOCKING STATION ( ACESSO A TODAS AS FUNÇÕES) OU POR SMS (ACESSO LIMITADO). O CONTROLADOR PODERÁ CONTROLAR O FORNO, DESDE TEMPERATURA, TEMPORIZAÇÃO, GRELHAS DE AQUECIMENTO A SEREM USADAS ENTRE OUTROS, O FOGÃO DA MESMA MANEIRA, O FRIGORIFICO, O CONGELADOR, ESTES ÚLTIMOS APENAS NO GASTO / POUPANÇA ENERGÉTICA, EXAUSTOR, TORNEIRA/ÁGUA DESDE CAUDAL, TEMPERATURA, E DE ONDE É QUE A ÁGUA VEM SE DO DESUMIDIFICADOR SE DAS AGUAS PUBLICAS, A MAQUINA DE LAVAR LOUÇA E AINDA O TRITURADOR. A MONITORIZAÇÃO FEITA PELO IPHONE FUNCIONARA COM COMPUTADOR DE BORDO DE AUTOMÓVEL, OU SEJA PERMITIRA VER O CONSUMO INSTANTÂNEO DE AGUA E ELECTRICIDADE E PERMITTIRA AO UTILIZADOR FAZER ALGO PARA MUDAR ISSO PODENDO A APLICAÇÃO AGIR DE FORMA AUTOMÁTICA. ESTE OBJECTO TERÁ AINDA UM SISTEMA DE PERFIS QUE PERMITIRA A COZINHA SABER QUE MA ESTA A UTILIZAR NAQUELE INSTANTE DE FORMA SATISFAZER AS NECESSIDADES DESTA PESSOA COM MAIS RAPIDEZ E UMA MAIOR EFICIÊNCIA, OU SEJA, COM BASE NO PERFIL DO IPHONE A COZINHA MUTA-SE PARA O MODO DE UTILIZADOR NECESSÁRIO, POR EXEMPLO, AS NECESSIDADES DE UM ADULTO NUMA COZINHA SÃO MUITO DIFERENTES DAS DE UMA CRIANÇA BEM COM A PERCEPÇÃO DO PERIGO OU SEJA DE UMA CRIANÇA QUISER UTILIZAR A COZINHA O IPHONE TOMARA CERTAS PRECAUÇÕES PARA EVITAR ACIDENTES.

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