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Revew Architectural Desig1 in Practice
Revew Architectural Desig1 in Practice
FLOOR PLAN
a drawing of the outline and partitions of a building as you would see them at the building were cut horizontally
at about 4 feet or 1.20m
the plan is the beginning of the building. It is the foundation upon which the scheme of the structure rests. It
relates the various units to each other
the design process should always proceed from within to without
WALL INDIATIONS
- note that what is cut through in plan (walls, columns, etc.) takes precedence and should be dominating value;
what is seen within plan (flooring, counters, furniture, etc.) should be lighter in value
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small circles and diagonal lines are used to denote the termination of the dimension line. Dots are used when the
area to be dimensioned is too small for arrowheads. Arrowheads may also be placed outside the extension lines
when the area is too small
dimensions should be placed to read from the right or from the bottom of the drawing. The numerals should
always be written above the lines
dimension lines are placed about 3/8 apart. To avoid crossing extension and dimension lines, place the longer
dimensions farther away from the plan. Overall building dimensions are placed outside all other dimensions
when the area to be dimensioned is too small for the numerals, they are placed outside the dimension lines. Do
not try to fancy up dimensions with artistic numerals, legibility is the only concern
rooms are dimensioned form the center line of partitions. In some cases, they may be dimensioned from wall to
wall, exclusive of wall thickness
in dimensioning stairs, the number of risers is placed on a line with an arrow indicating the direction (up or down)
architectural dimensions always refer to the actual size of the building regardless of the scale of the drawing
never crowd dimensions. To free the plan of excessive dimensions, the sizes of doors and windows are given in
the door and window schedule. All obvious dimensions are also omitted
SECTIONS
architectural sections are drawings that show a building cut in half by an imaginary plane called a cutting plane.
All the material on one side of the cut is removed so that the interior can be studied
the position of the cutting plane is shown by the cutting plane line. A cutting plane line is a long heavy line
followed by two dashes. It is placed in the part to be sectioned, and the arrows at its ends show the direction from
which the section is to be viewed
the cutting plane line often interferes with dimensions, notes and details. In this case, an alternative method
wherein only the extremes of the cutting plane line are used. The cutting plane line is then assumed to be straight
KINDS OF SECTIONS
FULL SECTION
- a section cut through the entire building or component
a. cross section a section showing a crosswise cut through the building
b. longitudinal section a section showing a transverse or lengthwise cut through building
OFFSET SECTION
- a section with a cutting plane line offset to permit it to cut through necessary features
HALF SECTION
- a cut to remove only one quarter of a symmetrical component. Thus both exterior and interior can be shown in
one view
ELEVATIONS
- the main feature of the outside of a building are shown on the elevation drawings. Elevation drawings are
orthographic drawings of the exterior of a building. They are prepared to show the design, materials, dimensions, and
final appearance of the exterior of a building
- only horizontal distances can be established in the floor plan. Thus, the vertical height such as the height of
windows and doors must be shown on the elevations
4 TYPES OF ELEVATION ACCORDING TO FUNCTIONAL ORIENTATION
front elevation
- the view projected from the front of a building
rear elevation
- the view projected from the rear of a building
right side elevation
- the view projected from the right side of a building
KITCHENS
A well planned kitchen is efficient, attractive and easy to maintain. In designing an efficient kitchen, the
following must be considered:
a. function
b. basic shape
c. dcor
d. size
e. location of equipment
FUNCTION OF A KITCHEN
The basic function of a kitchen is food preparation. In some cases, the kitchen is also used as an informal dining
area and as a laundry area
- this center is built around the sink and its adjoining counter space
- the preparation and cleaning center may also include a waste-disposal unit, an automatic dishwasher,
and cabinets for storing brushes, towels and cleaning supplies
cooking center
- the cooking center is grouped around the range/stove. Range-oven combinations are often 36 inches
or 0.90 meter high, so counters should be designed at the same height
- the cooking center should also include countertop workspaces, as well as storage for small appliances
and cooking utensils that will be used in the area. The cooking center must have an adequate supply of electrical
outlets for the minor appliances used in cooking
WORK TRIANGLE
If you draw a line connecting the three centers of the kitchen, a triangle is formed. This is called a work triangle.
The perimeter of an efficient work triangle should be between 12 and 22 feet or 3.7 and 6.7 meters
2. U-SHAPED
- this type of kitchen has cabinets on three walls, the sink usually in the middle, and the refrigerator and
stoves on opposite sides. This plan is adaptable for both small and large rooms
- in this arrangement, traffic passing through the kitchen is completely separated from the work triangle
- the open space between the sides may be 4 or 5 (1.2 or 1.5m)
3. L-SHAPED
- probably the most commonly used arrangement, the L-shaped kitchen is efficient because it allows for
two doors without any interruption of countertop area
- this type of plan has continuous counters and appliances and equipment on two adjoining walls. The
work triangle is not often used for other kitchen facilities, such as dining and laundry
- if the walls of an L-shaped kitchen are too long, the efficiency is destroyed
4. PENINSULA
- the peninsula kitchen is similar to the U kitchen. However, one end of the U is not enclosed with a wall.
The peninsula is often used to adjoin the kitchen to the dining or family rooms
- this kind of layout may be used only with large rooms. It is called peninsula when the bar runs
perpendicular to a wall, and an island when it is freestanding
5. ONE-WALL
- this layout is used when a kitchen must be fitted in a long, narrow space such as in small apartments,
cabins or houses where little space is available
- the work centers are located in an efficient although not ideal arrangement. In planning the one-wall
kitchen, the designer must be very careful to avoid having the wall too long, and must provide adequate storage
facilities
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