KITCHEN.
The kitchen is a place where one spends 10 percent of his/her life. The cooking environment can be therapeutic or a nuisance depending upon the aesthetics and functionality of the working space. While cooking we do not observe the various hidden divisions in our kitchen, this blog post is about that.
An ideal kitchen is usually divided into HOT ZONE and a COOL ZONE, wherein the hob, chimney, ovens, and their storage sum up the hot zone. The cool zone include the refrigerator, freezers, and the sink.
Let us start off with the three basic activity areas of a kitchen namely-
1. Hob or cooking area
2. Sink or washing area
3.Storage or fridge.
The activity area which connects these imaginary zones is known as ERGONOMIC TRIANGLE, which is basically the ease with which a person can reach to the sink, without walking too far from the cooking area. Ease of functionality is the key aspect here. Planning out the ergonomic triangle is extremely important in the first few stages of construction.
The LAYOUT of your kitchen could be an L-SHAPED, U-SHAPED, SINGLE LINE or ONE WALL KITCHEN, GALLERY KITCHEN, G-SHAPED KITCHEN, PARALLEL KITCHEN, PENINSULA KITCHEN and ISLAND KITCHEN.
The kitchen must always be designed keeping in mind the number of cooks that are going to be present at one time, the space needed for various equipment and the circulation space,based on these aspects the layout can be decided.
A kitchen can also broadly be broken down into five sectors or functions, namely- PREPARATION, COOKING, BAKING, CLEANING AND STORAGE.
DIMENSIONS-
1. WORK TRIANGLE : It must not exceed 21 linear feet (6400mm), and work triangles that are 25feet (7620mm) and above, are inefficient to work in.
2. COUNTER TOP : Height- 2'3" -2'9"
Breath-9"-1'6"
Length-1'3"-2'0"
3. WASHING : Allow1'6"- 3'0" on either side of the sink to keep washed dishes.
4.PREPARATION : A minimum of 3'0" (914mm) must be provided for preparation of cooking.
5. STORAGE :The standard dimensions for base cabinets are 2'0" deep , 3'0" high and 1'6"- 2'6" wide.
I hope this post will give a better understanding of your kitchen design or help you design your new kitchen.
The kitchen is a place where one spends 10 percent of his/her life. The cooking environment can be therapeutic or a nuisance depending upon the aesthetics and functionality of the working space. While cooking we do not observe the various hidden divisions in our kitchen, this blog post is about that.
An ideal kitchen is usually divided into HOT ZONE and a COOL ZONE, wherein the hob, chimney, ovens, and their storage sum up the hot zone. The cool zone include the refrigerator, freezers, and the sink.
Let us start off with the three basic activity areas of a kitchen namely-
1. Hob or cooking area
2. Sink or washing area
3.Storage or fridge.
The activity area which connects these imaginary zones is known as ERGONOMIC TRIANGLE, which is basically the ease with which a person can reach to the sink, without walking too far from the cooking area. Ease of functionality is the key aspect here. Planning out the ergonomic triangle is extremely important in the first few stages of construction.
 |
| The Red Triangle shows the ERGONOMIC TRIANGLE ( U-shaped kitchen). |
 |
| ERGONOMIC or WORK TRIANGLE (plan view) |
The LAYOUT of your kitchen could be an L-SHAPED, U-SHAPED, SINGLE LINE or ONE WALL KITCHEN, GALLERY KITCHEN, G-SHAPED KITCHEN, PARALLEL KITCHEN, PENINSULA KITCHEN and ISLAND KITCHEN.
The kitchen must always be designed keeping in mind the number of cooks that are going to be present at one time, the space needed for various equipment and the circulation space,based on these aspects the layout can be decided.
A kitchen can also broadly be broken down into five sectors or functions, namely- PREPARATION, COOKING, BAKING, CLEANING AND STORAGE.
DIMENSIONS-
1. WORK TRIANGLE : It must not exceed 21 linear feet (6400mm), and work triangles that are 25feet (7620mm) and above, are inefficient to work in.
2. COUNTER TOP : Height- 2'3" -2'9"
Breath-9"-1'6"
Length-1'3"-2'0"
3. WASHING : Allow1'6"- 3'0" on either side of the sink to keep washed dishes.
4.PREPARATION : A minimum of 3'0" (914mm) must be provided for preparation of cooking.
5. STORAGE :The standard dimensions for base cabinets are 2'0" deep , 3'0" high and 1'6"- 2'6" wide.
I hope this post will give a better understanding of your kitchen design or help you design your new kitchen.
