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Kitchen Design. Creating a functional, aesthetic service area. Location. The kitchen is part of the service area of the house. Service areas are parts of the house where work is done. The kitchen is the center for meal preparation and clean up.
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Kitchen Design Creating a functional, aesthetic service area
Location • The kitchen is part of the service area of the house. Service areas are parts of the house where work is done. • The kitchen is the center for meal preparation and clean up. • The kitchen should be located near the dining room and service entrance to the home.
Work Centers • Work centers are the areas in the kitchen where specific tasks are performed and equipment is stored. • There are three main work centers in a kitchen: • Food Preparation and Storage Center • Cooking and Serving Center • Cleanup Center
Food Preparation and Storage Center • Food preparation and storage area: • This center focuses on the refrigerator. • 8-10 cubic feet of refrigerator space is needed for 2 people, plus another cubic foot for additional persons. • Types of refrigerators include top freezer, bottom freezer, and side-by-side. • The center should have cabinets for food storage and counter space beside the refrigerator for use as a mixing center.
Cooking and Serving Center • Cooking and Serving Area: • The cooking surface is the center of activity. The cooking surface could be a free-standing, slide-in, or drop-in range. • Power can be gas or electric. • Ovens may be part of the range or separate. • At least 24 in. of heat-resistant counter space is needed on each side of the range.
Cleanup Center • Cleanup Center: • This area focuses on the sink, but may also include a dishwasher and disposal. • Sink types include stainless steel, solid surface, porcelain, and granite. • 36 in. of counter space is needed for stacking dirty dishes and 18 in. is needed for clean dishes. • Storage is needed for dishes and cleaning supplies.
Work Triangle • Kitchens are arranged so that the three work centers form an imaginary triangle. • The work centers should be equally spaced so that the sum of the three sides does not exceed 22 feet. • Kitchens are more efficient if traffic goes around the center of the work triangle.
Kitchen Designs • Kitchens should be well organized. • Kitchens are often the center of the home. • The work centers of kitchens can be arranged into a wide variety of designs. • There are six basic kitchen types.
U-Shaped Kitchen • Work centers are located on three adjacent walls. • Most efficient layout. • Provides a lot of cabinet and counter space.
L-Shaped Kitchen • Work centers are located along two adjacent walls. • Adapts well to a variety of room layouts. • Prevents traffic from passing through work triangle.
Galley or Corridor Kitchen • Work centers on two walls with an aisle between them. • Good choice for a narrow kitchen. • May have traffic passing through work triangle.
One-wall Kitchen • All appliances and cabinets are located along one wall. • Often used where space is limited. • Less efficient because of long work triangle.
Peninsula Kitchen • A U-shaped kitchen with a counter extending from one end. • Good way to add additional counter and cabinet space or separate rooms.
Island Kitchen • A U-shaped kitchen with a separate counter unit that stands alone. • The island can serve many functions.