Diseño de una cocina de autor: integrando funcionalidad, estética y normativas legales vigentes de Ecuador, en un espacio gastronómico innovador

Abstract

Abstract: This study, entitled "Designing a Signature Kitchen: Integrating Functionality, Aesthetics, and Current Ecuadorian Legal Regulations," was developed using a mixed-methodological approach, combining documentary analysis, qualitative interviews with gastronomy specialists, and quantitative surveys of interior designers. Critical variables for the technical design of the space were identified, such as efficient zoning, regulatory compliance, and operational ergonomics. The design was implemented using CAD software, allowing for the visualization of solutions adapted to various gastronomic business models. Among the findings, it is noteworthy that 80% of gastronomy specialists work in kitchens with structural deficiencies, and only 30% of the evaluated spaces comply with regulations such as ARCSA, MIDUVI, and NEC. The proposal addresses these gaps through functional zoning, the selection of sanitary materials (stainless steel and quartz), and an aesthetic aligned with Ecuadorian cultural identity. The resulting model seeks to increase efficiency, safety, and user experience, becoming a replicable guide for innovative culinary ventures.