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Research 3

The document outlines various kitchen layouts including single-wall, galley, L-shaped, U-shaped, and island kitchens, each with specific design considerations and ideal configurations. It details the essential kitchen zones such as washing, preparation, and cooking zones, emphasizing the importance of appliance placement and workspace functionality. Additionally, it provides standard dimensions for appliances and cabinets, along with guidelines for storage and lighting to optimize kitchen efficiency.

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Marie-belle Eid
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28 views21 pages

Research 3

The document outlines various kitchen layouts including single-wall, galley, L-shaped, U-shaped, and island kitchens, each with specific design considerations and ideal configurations. It details the essential kitchen zones such as washing, preparation, and cooking zones, emphasizing the importance of appliance placement and workspace functionality. Additionally, it provides standard dimensions for appliances and cabinets, along with guidelines for storage and lighting to optimize kitchen efficiency.

Uploaded by

Marie-belle Eid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Kitchen Layouts

Single-Wall Kitchen

• The simplest kitchen organization is a single row of


appliances and counter space arranged against a wall.
This layout is ideal for long narrow rooms or one wall of
a studio apartment where the kitchen can either be
screened off or made the central focus of the space. The
most practical plan should include counter space on
both sides of each major appliance. The refrigerator
should be placed at one end of the kitchen wall since it
only needs counter space to one side—remember to
specify a refrigerator with doors that open in the
direction of the adjacent counter space.
Galley Kitchen

• A galley kitchen has two parallel runs of counters. The


sink, dishwasher, and stove should be located on the
same side of the kitchen (cooking and washing zones)
and the refrigerator (the preparation zone) should be
located on the opposite wall. The counters should be
at least 4 feet (1 219 mm) apart to provide adequate
room for more than one cook; if the kitchen is
designed for only one cook, the space between
counters can be reduced to 3 feet (914 mm). This
layout is not recommended if other rooms are
accessed through the kitchen
L-shaped or U-shaped Kitchens

• In these layouts, the counters and appliances are


organized around two or three walls. This
arrangement can work in either small or large
spaces; however, in larger rooms, the working
triangle should be kept within the optimal range of
12 to 22 feet (3 658 to 6 705 mm). Often in these
arrangements, one leg of the L or the U forms a
counter, which is ideal for casual meals. In this
scenario, it is best to design a higher counter to
separate the cooking zone from the eating zone.
Island Kitchen

• A central workstation provides extra space


for performing various culinary tasks.
Depending on the preferences of the cook,
the island can be designed for either
preparing or cooking a meal. Of all the
layouts, this arrangement encourages the
most socializing in the kitchen. It is best used
in large rooms that allow enough space
between counters and island.
Kitchen Zones
Washing Zone

• The washing zone is primarily made up of the sink and dishwasher. Ideally,
the sink has two compartments for washing and rinsing. The dishwasher
should be placed immediately adjacent to the sink but carefully located so
that there is enough room to wash dishes in the sink while the dishwasher
is open. If the kitchen does not have a dishwasher, a drying rack should be
located above the counter so that it does not take up critical counter space.
It is also important to have a waste bin close to the sink for disposing of
trash prior to washing dishes. Trash receptacles are often located behind a
cabinet door and underneath the sink to avoid visual clutter. Lay out the
cabinet for the trash can so that the cabinet door, when open, does not
block the open dishwasher. To avoid this conflict, incorporate the trash
cabinet on the opposite side of the sink from the dishwasher.
Preparation Zone

• The preparation zone consists of the refrigerator and an adjacent counter-height


workspace for preparing food. The refrigerator should be placed in close
proximity to the pantry so that perishable and nonperishable foods are both
easily accessible from the food preparation workspace. There are many
refrigerator/freezer combinations, each suitable for particular spaces and types
of users. The size of the refrigerator should be directly proportional to the size of
the kitchen. Different types of tasks are best performed on different types of
surfaces: For instance, marble slabs are best for rolling out pastries, while wood
counters are best for chopping. These surfaces can be incorporated into the
countertops or not, depending on the size of kitchen, the preferences of the
cook, and the budget. Other common counter surfaces include granite,
engineered quartz, concrete, stainless steel, wood, tile, acrylic solid surfacing,
and plastic laminate.
STANDARD DIMENSIONS
W D H

Double Sink 711–1 372 356–533 178–203

Sink 356–813 356–533 178–203

Dishwasher 610 610–635 838–889

B. Freezer 787–914 635–838 1676–2134

Side-by-Side 762–914 737–838 1626–753


Cooking Zone
• The cooking zone consists of the stove or a combination of a cooktop and
wall oven. In smaller kitchens, a stove is the most efficient choice. In larger
kitchens, a separate cooktop and wall oven is more desirable. In either
arrangement, there must be sufficient heat-resistant counter space on both
sides of the cooktop. Pots and pans should also be stored immediately
adjacent for easy access while cooking. A minimum aisle clearance of 36
inches (914 mm) is required in front of the cooktop. It is important to select
the appropriate type of cooktop ventilation system: either a system that
recycles air through a charcoal filter or a system that removes smoke
through a duct vented to an exterior wall. Ventilating exhaust directly to the
exterior is preferred but may not be practical in multifamily residential
buildings.
STANDARD DIMENSIONS
W D H

Cooktop 610–940 533–686 76–203

Range 533–1 016 610–711 914–1 168

Wall Oven 559–762 559–610 711–1 219


Vertical Considerations
• Standard kitchen appliances are 35 inches (889 mm)
high and typically have adjustable feet to help align
them with adjacent countertops. Most appliances have
a built-in toe space that ranges from 2 to 4 inches (51
to 102 mm) from the floor to accommodate the front
of the feet when reaching to the back of the appliance.
Adjacent cupboards should be designed with these
basic dimensions in mind. A minimum clear vertical
height of 16 inches (406 mm) is recommended
between the work surface and bottom of wall cabinets.
On upper cabinets, doors should have 180-degree
hinges so that no one bangs their head on the doors
when open. Lift-up doors can also solve this problem.
Storage and Cabinets 55

• Above a sink, plan for a minimum of 22 in to the bottom of a wall cabinet. Since
the wall behind a sink often holds a window, measurement for a cabinet is
academic. But if wall space is minimal, a cabinet over the sink makes good sense.
The use of large pans, pancake flips, and similar cooking maneuvers dictate a
distance of 30 in between rangetop and wall cabinet bottom. A fan mounted in the
wall is the means here to exhaust cooking fumes to the outside. A range of 15 to
18 in is the proper span between standard base and wall cabinets. Opt for the 15-
in distance if you are 5 ft 4 in or less; a wider span if you’re taller. For the highest
shelf, 6 ft from the floor is a reachable distance. Kitchen activities become tiresome
in poor light. A single fixture centered on the ceiling is insufficient. Your need for 75
light is greatest over the work centers. A good light there reduces the danger of
cutting yourself, eases the task of monitoring color changes during a mix, and so
on. The best place to install fixtures for this purpose is beneath the wall cabinets
(with a shield to prevent glare when you’re seated in the kitchen). A workable 90
alternative is found in fixtures installed in an extended soffit. Plan for light above a
rangetop and over the sink as well. Choose incandescent deluxe warm white or
deluxe cool white lamps for the fixtures to avoid poor color rendition.
Utensil and General Storage

• Space for utensils includes storage for dishes, pots and


pans, utensils, and appliances. With the increased use of
such electrical appliances, their storage becomes a
significant problem. General storage requires space for 38-45 180
linens, towels, and kitchen supplies. Included in this
category are brooms, mops, and other cleaning 90

equipment and supplies.


Cabinet Dimensions

45-60 45 30
60 -
45

30
90
215 60 30
215 45
180
60

90 90
90 90
Kitchen

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