1. 7.01 Apply the Elements of a Functional Kitchen Types of Kitchens

2. Work Centers for kitchen activities:  Food Preparation & Storage  Counter for preparing food.  Refrigerator and cabinets for storing utensils and food.  Cooking & Serving  Stovetop and oven for cooking and baking.  Cabinets and counter for tools and utensils.  Clean Up  Sink and dishwasher.  Cabinets for storing dishes, tools, and utensils  Today kitchens may also have a planning work center with a computer, bookshelves and desk.

3. Work Triangle  To make a kitchen efficient as possible you need to place the focus points of major work centers at the corner of imaginary triangle. Called a work triangle.  The total walking distance between refrigerator, sink & range should not exceed 21 feet.

4. Kitchen Work Centers and Work Triangle

5.  The ideal work triangle follows the normal flow of food preparation. You move food from the refrigerator freezer & take it to the sink for cleaning. From the sink food goes to range for cooking.  After cooking & eating leftover food is returned to refrigerator.

6. One Wall Kitchen  The range, sink, refrigerator and cabinets are arranged along one wall.  Saves space – usually in apartments  Very limited storage& countertop

7. Corridor/Galley Kitchen  Appliance and cabinets are arranged along 2 walls, with an aisle between them.  Usually has a compact efficient work triangle  If both ends of corridor are open can have interruption from people walking through

8. L-Shaped Kitchen  Appliances and cabinets are arranged along 2 adjoining walls. Allows an open area that may be used for dining.  More than 1 person can work in kitchen  Corner storage might not be fully accessible

9. U-Shaped Kitchen  Contains appliances and cabinets that are arranged along 3 adjoining walls.  The most desirable because most U- shaped have more continuous counter and cabinet space than other layouts.

10. Island  A freestanding storage and countertop unit in a kitchen  May contain a second sink or a cooktop

11. Peninsula  A kitchen countertop that is attached at one end to a wall  Usually cabinets beneath countertop Can serve as an open Divider between the kitchen & a dining room or family room

12. Modern Kitchen

13. Elevations

14. Perspectives

15. Kitchen Sinks  Styles and colors to suit every style  Can be round, square, oval: deep or shallow  Can have single, double, triple bowls  Can be made of porcelain, stainless steel, acrylic

17. Refrigerators  Size depends on number of people in family 2 people = 16 cubic feet. Add 1.5 cubic feet for each additional person Can be broken into different compartments separate for fruits, veggies, meats

18. Types of Refrigerators  One door: does not have a freezer, only a colder compartment. Will not keep food frozen  Two door: most common type found in home. Has a separate freezer compartment that remains at about 0. Above, below, and/or beside doors  Compact: suitable for dorms, offices, hotels rooms. Not suitable for frozen foods or ice. Can be rented or purchased cheaply

19. Refrigerator Special Features  Ice maker  Ice cube & water dispenser in door  Self defrosting freezer  Movable glass shelves  Deep door compartments  Built in touch screen & bar code scanner for inventory and so go online to order items at local store  Built in TV

20. Side by Side Over/Under French Doors

21. The recommended size of the refrigerator depends on the number of people in the household. For 2 people use Add cubic feet for each additional person Example: Family of 4 16 cubic feet + 1.5 + 1.5 = 19 cubic feet

22. Freezers  Style: Consider the product and its location in your home. Will an upright or chest freezer work better for you? A 14 cu. ft. upright freezer annually consumes less than half the energy needed to light a 100 watt bulb for the same period of time.

23.  Chest type freezer: large, bulky packages are easier to store, use LESS energy because less cold air escapes when door is opened.  Disadvantages: Takes up more floor space and food must be lifted out

24. Upright Freezers:  Food is easier to see and remove  Takes up a small amount of floor space  Uses more energy.

25. Electric Ranges  Conventional Coil: electricity flows through wires encased in coils  Glass ceramic top: smooth top, coils are hidden, easy to clean, scratches easily  Halogen cartridges: uses electricity but provides instant heat just like gas

26. Induction Cooktops  Uses a magnetic field to generate heat in the bottom of cooking pots and pans which must also be magnetic  Heat from the cookware then cooks the food  NO heat is created on the range top  Cleanup is easy because spills do not burn and coils are beneath a glass ceramic top

27. Gas Rang es  Heat is produced from the combustion process between gas and oxygen.  Gas is controlled with a valve with electronic igniters (required by law)  Conventional burners: do not fit snugly into cook-top so spills are difficult to clean  Sealed burners: No opening exists between burner and cook-top, easy cleanup

28. Styles of Ranges  Freestanding: Most common and comes in different sizes and colors. Has many different options. Slide-in

29.  Slide-in range : either slides into or rest on base cabinets. Usually chrome strips are used to cover the side edges and provide the built in look  Built-in range: provides cooking surface separate from the oven. Installed on a countertop, usually an island. Oven is installed in a wall, can have microwave installed above/below.  Warming Drawer: used to keep hot food warm until serving time. Used to warm plates and serving pieces.

30.  Convection oven: bake foods in a stream of heated air, browns and cooks food faster at a lower temperature  Microwave oven: cooks with high- frequency energy waves. Can cook, defrost, & reheat foods. Come in many sizes and wattages, can be countertop or built-in

31. 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  Batch Feed or Continuous Feed

32. Dishwasher  Dishwasher: saves time, energy & water. Uses hotter water & stronger detergents, dries dishes faster, can be built-in or portable, many have special cycles for pots, fine china, food disposer, quiet operation

33. Trash compactor  compress household trash to a fraction of its original volume.  Trash is placed into heavy duty plastic bags, trash compactors can handle almost any kind of nonfood trash, including bottles, cans & plastic containers  NOT intended for food scraps, flammable materials and aerosol cans

35. http://www.merillat.com/plan-your-space/work- triangle-layout/index.html http://mathfloyd.blogspot.com/

36. Resources  Housing and Interiors, pages 496-514  www.lowes.com www.lowes.com  www.homedepot.com www.homedepot.com  www.whirlpool.com www.whirlpool.com  www.kitchens.com www.kitchens.com  www.nkba.com www.nkba.com  www.sears.com www.sears.com  www.geappliances.com www.geappliances.com  www.energystar.gov www.energystar.gov  www.hgtv.com www.hgtv.com  www.bhg.com www.bhg.com  Copyright ©2007, ABCD, All rights reserved.