Presentation on theme: "Kitchens Evaluating Kitchens. The Kitchen The hub of the home for the 21 st Century! Everyone hangs out in the kitchen Even 30 years ago guests were not."— Presentation transcript:
The Kitchen The hub of the home for the 21 st Century! Everyone hangs out in the kitchen Even 30 years ago guests were not allowed to see the kitchennow everyone gathers and helps out in the kitchen The kitchen is not only used to prepare food, but it is used for homework, projects, computer work, crafts, socializing, entertaining Families gather in the kitchen, therefore it is one of the most important places on a floor plan for proper design and function
Kitchens are the New Family Rooms More and more, kitchens are incorporating dining rooms and sitting rooms into a unified space. Consequently, kitchen cabinets are looking more like fine furniture, and counters and islands are becoming dining tables. Banquette seating can offer comfortable seating for people who congregate in the kitchen for more than food. Better Homes and Gardens
Planning Kitchens Kitchen designs should reflect the needs, wants, and lifestyle of the household they serve What kind of meals will usually be prepared? How many cooks? Physical or mobility limitations? How many appliances to store? Will it be used for food prep AND eating? What other activities will take place? (laundry, internet access, homework, etc.) Food-centered entertaining?
Closed Kitchen Less room for others in kitchen No participation in nearby activities Seem smaller
Open Kitchens More convenient to supervise More participation in nearby activities Makes home & kitchen seem larger
The kitchen should be located near the service entrance.
3 Basic Work Centers 1.Clean up 2. Cooking& Serving 3. Food Prep & Storage
Food Prep & Storage Center Refrigerator Cabinets Surrounding Counter Space
Side of fridge needs 15 of counter space for setting out supplies & food prep.
At least 36 for a small mixing center in the Food Prep & Storage Center At least 36 for a small mixing center in the Food Prep & Storage Center
Clean-Up Center The sink should be 3 away from the front edge of the cupboard There needs to be at least 24 on one side of the sink for stacking dirty dishes There needs to be at least 18 on the other side of the sink for stacking dishes to dry
Cooking & Serving Center -range/cooking surface
Cooking & Serving Center At least 24 of heat- resistant counter space is required on each side of the range or cooking surface
Cabinets & Countertops Base Cabinets standard size: height: 34 ½ depth: 24 Counter Tops standard size: height: 1 ½ depth: 25
Cabinets & Countertops Wall Cabinets standard size: height: 12-36 depth: 12 72 per person of cabinet space is recommended for storage
Work Triangle It is the centerpiece of most kitchen layouts. The goals of a good kitchen work triangle are to place the three most common work sites (The area from the refrigerator, sink and stove) the most efficient distance apart and to minimize traffic through the work zone.
Rules of the Work Triangle No one side of the triangle should be greater than nine feet or less than four feet. The triangle should not be interrupted by traffic or cabinetry. The perimeter of the triangle should measure no more than 26 feet and no less than 12 feet.