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Put in energy star stuff

Put in energy star stuff. Objective 7.01: APPLY the elements of a functional kitchen. Work Triangle. The work triangle is an imaginary line that connects the refrigerator, sink, and range When these three elements are in a close proximity to one other, a kitchen runs more efficiently

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Put in energy star stuff

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  1. Put in energy star stuff

  2. Objective 7.01:APPLY the elements of a functional kitchen.

  3. Work Triangle • The work triangle is an imaginary line that connects the refrigerator, sink, and range • When these three elements are in a close proximity to one other, a kitchen runs more efficiently • Each leg should be between 4’ and 9’.

  4. Work Centers • Located between the points of the work triangle • Each center includes the appliance for that center, counter space, storage space, supplies and utensils • The 3 basic work centers are: • Food Storage & Preparation • Cooking & Serving • Clean Up • Today’s kitchens may also have a planning center with a computer, bookshelves and desk.

  5. Kitchen layouts

  6. Islands • A freestanding storage and countertop unit • Any of the 5 basic kitchen layouts can incorporate an island.

  7. L-Shaped Kitchen • Appliances and cabinets are arranged along 2 adjoining walls • Allows an open area that may be used for dining.

  8. U-Shaped Kitchen • Appliances and cabinets that are arranged along 3 adjoining walls • Has the most continuous counter space.

  9. G-Shaped or Peninsula • An L-shaped or U-shaped kitchen with an attached island at one end.

  10. Single or One Wall Kitchen • All appliances and cabinets are on one wall • Takes the least amount of space but has limited storage & countertop area.

  11. Corridor or Galley Kitchen • Appliances and cabinets are arranged along 2 walls, with an aisle between them • Has a compact efficient work triangle.

  12. Kitchen Appliances

  13. Refrigerators • Size depends on number of people in family • 2 people = 16 cubic feet • Add 1.5 cubic feet for each additional person • Styles include: • One, Two, Three, or Four doors • Compact • Drawers .

  14. Freezers • Chest freezer • large, bulky packages are easier to store • uses LESS energy because less cold air escapes when door is opened • take up more floor space • Upright freezers • food is easier to see and remove • takes up a small amount of floor space • uses more energy.

  15. Ranges • Gas • Electric • Conventional Coil • Electricity flows through wires encased in coils • Glass/ceramic top • Smooth top easy to clean • Heat produced by hidden coils, halogen cartridges • Induction (magnetic field) • Only the pot and food get hot.

  16. Ovens • Conventional oven • bakes food using gas or electric heat • Convection oven • bakes food in a stream of heated air • browns and cooks faster • Microwave oven • cooks with high-frequency energy waves.

  17. Food Waste Disposer • Installed below the sink to catch and grind most types of foods • Connected to a sewer line or septic tank • COLD water is needed to help grind the scraps and flush them through the drain.

  18. Dishwasher • Saves time, energy, and water • Built-in or portable.

  19. Trash Compactor • Compresses household trash to a fraction of its original volume • NOT intended for food scraps, flammable materials and aerosol cans.

  20. Elements of a Functional Kitchen Use information from your notes about kitchen layouts, work triangles, and work centers. Remember: ¼ = 1’ • Room is 14’ X 14’. It can be smaller but no larger. • Doors: • 1 door to the outside at least 36” wide • 1 opening to another part of the house at least 32” wide • Windows – add where you think they are appropriate • Appliances and Cabinets: • Refrigerator 36” wide, 30” deep • Range 30” wide, 24” deep • Sink 33” wide, 22” deep • Base cabinets 24” deep, upper cabinets 12” deep • Draw a work triangle and label the dimensions of each side • Label each of the work centers

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