1. INDOOR SERVICE AREAS: Kitchen Designs – Part 1 Architecture I/II Mr. Huang

2. OBJECTIVES  List functions of a typical kitchen  List the main centers/areas of a kitchen  List 7 different kitchen designs/shapes

3. DESIGN CONSIDERATIONS  Functions  Types of Kitchens  Size and Shape  Décor  Planning guidelines

4. FUNCTIONS  The kitchen is usually considered as one of the service areas of a house.  It is used primarily for food preparation, but it can be used for dining as well.  Maximum efficiency of the kitchen is dependent on the proper placement of appliances. Eliminates wasted motionEliminates wasted motion

5. BASIC AREAS or CENTERS  We said that food preparation is the primary function of the kitchen. Food preparation takes place in one area of the kitchen.  What are the 2 other areas or centers that are found in all kitchens??

6. BASIC AREAS or CENTERS  Storage and preparation center  Cooking center  Cleanup center

7. BASIC AREAS or CENTERS  Storage and preparation center Major appliance – refrigerator Major appliance – refrigerator Cabinets Cabinets Countertop work area for food preparation Countertop work area for food preparation

8. BASIC AREAS or CENTERS  Cooking center Major appliances – range (cooktop), microwave, and oven Major appliances – range (cooktop), microwave, and oven The range and oven are sometimes combined into one appliance The range and oven are sometimes combined into one appliance Countertop work space Countertop work space Storage for small appliances and utensils Storage for small appliances and utensils

9. BASIC AREAS or CENTERS  Cleanup center Major appliance = sink Major appliance = sink Cabinet arrangements Cabinet arrangements Countertops Countertops Waste disposal unit Waste disposal unit Automatic dishwasher Automatic dishwasher Waste compactor Waste compactor

10. BASIC AREAS or CENTERS

11. THE WORK TRIANGLE  The 3 centers of the kitchen (storage, cooking, and cleanup) should be arranged so that if you drew a line connecting the three centers, the lines should form a triangle.  This is known as the work triangle.

12. THE WORK TRIANGLE Photo © http://www.homeimprovementmag.com/Articles/2004/04Dec_k&b_la youts.html Photo © http://www.kitchenbuyersguide.com/layouts.htm

13. THE WORK TRIANGLE  To create an efficient kitchen, the perimeter of the work triangle should be between 12’ and 22’.  The arrangement of the three centers of the kitchen varies (dependent on the shape of the kitchen).  Keep traffic flow out of the triangle.

14. U-SHAPED KITCHENS  The U-shaped kitchen is an efficient and popular design where the sink is usually located at the bottom of the U. The range and refrigerator are perpendicular to the sink, on opposite sides. Photo © http://www.aristokraft.com/planning/cabinet_planning/work_triangle/index.cfm

15. U-SHAPED KITCHENS  When designing a U-shaped kitchen, the open space between the two parallel sides of the “U” should be 4’ or 5’ in width.  Although the resulting kitchen space is rather small, it is efficient to work with.  What other types of kitchen shapes have you seen?

16. OTHER KITCHEN SHAPES  U-shaped  Peninsula  L-shaped  Corridor  One-wall  Island  Family kitchen

17. KITCHEN SIZES  Small kitchen = approx. 100 sq. ft.  Medium kitchen = approx. 160 sq. ft.  Large kitchen = approx. 250 sq. ft.

18. CABINET SIZES  Base cabinets are typically 24” in depth and have widths in increments of 3”.  Wall cabinets are typically 12” in depth and also have widths in increments of 3”.