Suitability of the kitchen designs at the new residences to the customer and the customer?s opinions that related with their kitchens.

In the research, the design of the kitchens in new residences were investigated in terms of ergonomy and the customers? opinions, who live in those residences about the kitchens were evaluated.The customers who lived in the years 2003 - 2007 in Altındağ, Keçiören and Çankaya were formed the research field. In the prementioned reserach areas, 300 samples have been obtained using the random layered sampling method according to the number of residences. The results obtained from the questionnares carried out with the customers, according to the measurements obtained from the kitchens and from the customers? anthropometric measurements. These results have been analysed using the package program SPSS 13.0 (for windows). The demographic properties of the customers that have been investigated during resarch, the general information related to the residences and the kitchens absolute and percentage values have been tabled; deviation analyses (One-Way ANOVA), Scheffe test and the t test have been applied. The meaningful difference between the variables have been interpreted in the level of 0.05 and 0.01.According to the results of the research, in general the wall cupboard height, bench height, bench length and kitchen illuminance are not suitable for the ergonomy of customers. However, customers are satisfied about the kitchens in general. The most disstasfied point is he lack of storage area. Customers declared that the main points of dissatisfaction are inadaquate local illuminance, usage of balcony, applications that can cause accidents in the kitchen. In the investigated kitchens, the functional designs which are in accordance to the technology are very rare. The suitability of the ergonomics of the kitchens to the customers is a very important point which can not be ignored. So, the results of the researchs in this field, the proposals about the kitchen designs must be improved and continous work must be done to follow the changesKeywords: Customers, Ergonomy, Kitchen, Antropometry.