坐姿备菜与站姿操作相接

提示词

厨房概念把可坐姿使用的备菜面与站姿操作面相接，坐姿台下的膝部位置、座椅进入位置和柜体边界清楚分开。洗、切、炒按本次工位次序形成可读联系，站立活动与通过位置不被座椅占满，不用统一台高替代具体使用设定。

In the kitchen concept, connect a preparation surface usable while seated with standing work surfaces. Clearly distinguish knee space beneath the seated station, the chair’s approach position, and cabinet boundaries. Relate washing, preparation, and cooking according to the selected workstation sequence, keeping the chair clear of standing activity and circulation rather than imposing one counter height in place of a defined use arrangement.