Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/222450
Title: GREEN AND WELL KITCHEN FOR RESIDENTIAL PREMISES
Authors: TAN HUI CHING KOEY
Keywords: Building
PFM
Project and Facilities Management
Lee Siew Eang
2018/2019 PFM
Green and Well
Energy Consumption
Evaluation Protocol
Greening
Wellness
Residential Kitchens
Domestic Kitchens
Certification Plan
Design and Construction
Issue Date: 29-May-2019
Citation: TAN HUI CHING KOEY (2019-05-29). GREEN AND WELL KITCHEN FOR RESIDENTIAL PREMISES. ScholarBank@NUS Repository.
Abstract: In this study, greening of residential kitchens is explored along with health and safety aspects in residential kitchen design to establish the concept of green and well. Literature reviews and technical reviews related to residential kitchens are conducted. Research methodologies includes online questionnaires, structured interviews, interview with experts, and energy benchmarking of consumption in residential kitchens. Structured interviews were conducted with actual residential units to gain insights to the current conditions and for collection of households’ energy consumption data. Background study of residential kitchens is done through literature reviews and technical reviews so that relevant recommendations can be made with reference to guiding principles for recommendations in this study. Benchmarking is conducted using energy data from 49 households to establish the relationship between energy consumption in kitchen and the whole household unit. From the computation of collected household data, the mean energy consumed in kitchens was found to be 32.17% of the total consumption in an average household. Subsequently, an evaluation protocol for green and well kitchen in residential premises is developed. It consists of an assessment plan with several parameters that can be used to conduct evaluation of a kitchen performance in terms of green and well. Furthermore, templates related to energy best practices and calculation of payback period that might be useful during kitchen retrofitting are also included to provide guidance for interested parties who wish to enhance performance of their kitchens. To determine the viability of the developed evaluation protocol, 3 cases were selected for in-depth analysis. Recommendations in terms of products and layouts were proposed to show potential improvements to existing kitchens. Thereafter, a green and well residential kitchen for future new housing is proposed with the suggested optimal kitchen size.
URI: https://scholarbank.nus.edu.sg/handle/10635/222450
Appears in Collections:Bachelor's Theses

Show full item record
Files in This Item:
File Description SizeFormatAccess SettingsVersion 
Tan Hui Ching Koey 2018-2019.pdf11.73 MBAdobe PDF

RESTRICTED

NoneLog In

Page view(s)

38
checked on Feb 2, 2023

Download(s)

20
checked on Feb 2, 2023

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.