PRINCIPLES OF KITCHEN DESIGN

1
PRINCIPLES OF KITCHEN DESIGN
2
THE IMPORTANCE OF A KITCHEN

• PROSPECTIVE BUYERS DEMAND A CAREFULLY PLANNED AND
  EFFICIENT KITCHEN DESIGN.
• A HOMEMAKER WALKS APPROXIMATLEY 200 MILES/YR IN
  PERFORMANCE OF HOUSEHOLD TASKS HALF OF WHICH IS
  IN THE KITCHEN. (Ernest R. Weidhaas, Residential
  Architecture Design Drafting)

3
3 ACTIVITY CENTERS OF THE KITCHEN

• THE KITCHEN SHOULD BE THOUGHT OF AS 3 ACTIVITY
  CENTERS
• 1- Storage
• 2- Preparation Cleaning
• 3- Cooking Serving

4
1. STORAGE

• Focal Point is the Refrigerator. (Usually Free
  Standing)
• To save steps placement of refrigerator is
  important.
• Considerations of a freezer/refrigerator placed
  elsewhere.
• Pull out shelves or separate storage areas are
  major considerations.

5
EXAMPLES OF STORAGE
BUILT IN REFRIGERATOR
BUILT IN SHELVING UNIT
6
STORAGE (Contd)
7
2. PREP CLEANING AREAS

• Center is built around the sink.
• Counter space is the most important
  consideration.
• Automatic dishwasher, garbage disposal unit, and
  a window are other common considerations for this
  area.

8
PREP/CLEANING AREAS
9
3- COOKING SERVING AREA

• Focused around the range top.
• Oven is used less frequently and could be placed
  elsewhere if they are separate entities.
• Exhaust fan and or heating vent are major
  considerations.
• Planning Centers are popular with new modern
  style kitchens.

10
TYPES OF RANGE/OVENS
11
KITCHEN SHAPES

• Pullman / Corridor
• U Shaped
• L Shaped
• Peninsula/ Island
• One Wall

12
1- Pullman

• Long Corridor with utilities on either side.
• Used where space is not a premium.
• Efficient in saving space and steps.

13
PULLMAN KITCHEN SHAPE
14
2- U Shaped

• Cabinets on 3 walls
• Sink is usually in the middle, and refrigerator
  and stove are on opposite sides.
• Plan adaptable for large and small rooms.

15
U SHAPED KITCHEN
16
3- L SHAPED KITCHEN

• Most common design- Efficient.
• Allows for 2 doors with out interruption of
  countertop space.

17
L SHAPED KITCHEN DESIGN
18
4- Peninsula/ Island

• Only used in large rooms.
• Has counter or breakfast bar that runs
  perpendicular to a wall.

19
PENINSULA/ ISLAND KITCHEN
20
5- ONE WALL KITCHEN

• Used only when kitchen must be fitted into long
  narrow space.
• NOT an efficient design.

21
ONE WALL KITCHEN DESIGN
22
THE WORK TRIANGLE

• Kitchen planners have long used the concept of
  the work triangle to calculate the efficiency of
  a kitchen.
• It measures the distance covered from the
  refrigerator to the sink to the range, and back
  to the refrigerator.
• Work triangle should always be lt 20 ft.

23
THE WORK TRIANGLE
The work triangle calculation for this kitchen
would be 7 5 4 16. This design is well
under 20 ft and is therefore an efficient design.
24
KITCHEN DESIGNS
1. Prospective Buyers Walk Approximately 200
Miles/YrWhat amount do people spend in their
kitchen? a) 100 milesb) 25 milesc) 75 milesd)
It is impossible to tell.
Correct Answer
25
KITCHEN DESIGN
2. Which of the following is not a major activity
center in the kitchen?a) Preparation Cleaning
b) Storage c) Cooking Serving d) Eating
Correct Answer
26
KITCHEN DESIGN
3. Which is the most important consideration in
the Prep / Cleaning Activity Center?a)
Dishwasher b) Sink/Countertop Space c) Area for
Phone/Computer d) Garbage Disposal
Correct Answer
27
KITCHEN DESIGN

• This type of kitchen is the most inefficient in
  design, and should not be used unless absolutely
  necessary?a) Pullman
• b) One Wall
• c) L-Shaped
• d) Peninsula

Correct Answer
28
KITCHEN DESIGN

• What is the magic number for efficiency when
  calculating a Work Triangle?a) 30 ft b) 40 ft
• c) 50 ft
• d) 20 ft

Correct Answer
29
Sources

• Residential Architecture Design and Drafting.
  ISBN 0-8273-7848-3
• http//www.vikingrange.com
• http//www.renovatorsplace.com/dsp_articles.cfm?l_
  article_id16l_cat_id10catid10