Design methodologyThe design of the professional kitchen environment follows the methodology of the Industrial design process. the kitchen layout design and time dependent internal Loads are specified through the understanding of a specific restaurant and its food Service process, see figure 2. Also the target levels for the iaq and ventilation system Performance are to be defined at an early stage of the design. The local ventilation can be accomplished with modern kitchen hoods equipped with The most sophisticated features including capture air technology for maximum hood Efficiency and local supply air with individual control for worker comfort. Finally the kitchen air conditioning design can be performed taking into account the Capture efficiency of individual hoods and loads from other internal and external Sources. The total design approach allows designer to consider both iaq and energy Efficiency factors of chosen room air distribution system.Kitchen layout designIn the beginning of the kitchen design process the designer defines kitchen type and Process type as an input . The layout design tool utilises the default data library and Gives preliminary information regarding the type of menu, number of meals to produce In a day divided to different serving periods and size of portions. All default data library Values are alterable if needed. In that way it is possible to specify preliminary values to Get more detailed information. In figure 3 is shown an example of the tool where the Menu serves as source of information for the various food items to be prepared. The space dimensioning includes room estimates for all functional areas, such as Receiving, storage, preparation, cooking, and dishwashing, that is required to produce The menu items. The space required for each functional area of the facility is Dependent upon many factors. The factors involved include the number of meals to be Prepared, the functions and tasks to be performed, the equipment requirements and The suitable space for traffic and movement

Kitchen Methodology Rule 1 - Kitchen Entry Doors

Guideline: The clear opening of a doorway should be at least 32" wide. This requires a minimum 34" or 2'-10" door.

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ADA/ANSI Guidelines: 

Clear openings of doorways with swinging doors shall be measured between the face of

door and stop, with the door open 90 degrees. (ANSI 404.2.3)

When a passage exceeds 24" in depth, the minimum clear opening increases to 36".

(ANSI A117.1 404.

Comments: 

Standard door widths include 18", 20", 24", 28", 30", 32" and 36" doors. Any other width and any door wider than 36" is generally made as a custom door.

Since a 34" (2-10) interior door is typically a special order, custom door, this standard is usually met with a 36" (3-0) standard door. A 36" opening for a narrow passageways requires a 38" door to meet the requirements of ANSI A117.1 404. These are not available except as custom doors — so narrow passageways should be avoided where possible.

These standards have been around for a few years now, and the door industry has been slow to respond to the new door width requirements. The effect is minimal, however, since most kitchen designs are open plans with doorways, not doors, connecting them to adjoining rooms

Rule 2 - Kitchen Door Interference

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Guideline: No entry door should interfere with the safe operation of appliances, nor

should appliance doors interfere with one another. 

ADA/ANSI Guidelines: 

For a standard hinged or swinging door, the clearance on the pull side of the door should

be the door width plus 18” by 60”. (ANSI A 117.1 404.2.3.1)

The clearance on the push side of the door should be the door width by 48”. (ANSI A

117.1 404.2.3.1)

Comments: Door interference can be subtle. For example, we like to locate refrigerators and pantries at the edge of the kitchen so that snack-seekers can get what they want without crossing into the main, working part of the kitchen. However, there is a good risk that the door of a refrigerator located next to an entry door will block entry when the refrigerator door is open. If cabinets are improperly spaced, the doors of two adjacent cabinets may strike each other. In kitchen remodels, working within an existing space, such problems may be unavoidable. But, they should be avoided if possible. 

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Rule 3 - Distance Between Work Centers (Kitchen Triangle)

Guideline: In a kitchen with three work centers the sum of the three traveled distances should

total no more than 26' with no single leg of the triangle measuring less than 4 feet nor more than

9 feet. 

Universal Design Guideline The kitchen guideline recommendation meets Universal Design

Guideline standards. 

Notes: 

A major appliance and its surrounding landing/work area form a work center. The

distances between the three primary work centers (cooking surface, clean-up/prep

primary sink, and refrigeration storage) form a work triangle.

When the kitchen plan includes more than three primary appliance/work centers, each

additional travel distance to another appliance/work center should measure no less than 4'

nor more than 9'.

Each leg is measured from the center-front of the appliance/sink.

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No work triangle leg may intersect an island/peninsula or other obstacle by more than

12".

Comments: The concept of a kitchen work triangle was developed in the early 20th century, and has now been superseded by more modern concepts such as integrated work zones. It does not work in every situation. For example, in a Pullman kitchen where the sink, cooking surface and refrigerator are on one wall, no triangle of any kind is possible. Nonetheless, for most kitchens, it remains a valuable preliminary gauge of how well a kitchen design is likely to function

Rule 4 - Separate work centersGuideline: A full-height, full-depth, tall obstacle should not separate two primary work centers. A properly recessed tall corner unit will not interrupt the work flow and is acceptable. (Examples of a full-height obstacle are a tall oven cabinet, tall pantry cabinet, or refrigerato

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Rule 5 - Work Triangle TrafficGuideline: No major traffic patterns should cross through the basic work triangle. 

Rule 5: Work Triangle Traffic

Universal Design Guideline: The kitchen guideline recommendation meets Universal Design Guideline standards. 

Comments: Clearly this rule is an ideal standard for new kitchens. But, in a great many existing kitchens built before 1970, the kitchen is also a hallway leading to the back door or basement. The major traffic pattern is straight through heart of the kitchen work triangle. 

Unless significant alterations are made to the structure of the house, there is usually little that can

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be done about it. If possible, however, locate the sink and range or cooktop out of the traffic path. If the refrigerator is in or adjacent to the path, it does li

Rule 6 - Work AisleGuideline: The width of a work aisle should be at least 42” for one cook and at least 48” for multiple cooks. Measure between the counter frontage, tall cabinets and/or appliances.  L

Code Requirements: No national code requirements. 

Universal Design Guideline: Kitchen guideline recommendation meets Universal Design

recommendation. See Code References for specific applications. 

ADA/ANSI Guidelines: 

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A clear floor space of at least 30” by 48” should be provided at each kitchen appliance.

Clear floor spaces can overlap. (ANSI A 117.1 305.3, 804.6.1). (ANSI A 117.1

404.2.3.1)

In a U-shaped kitchen, plan a minimum clearance of 60” between opposing arms. (ANSI

A117.1 804.2.2, 1003.12.1.2).

Include a wheelchair turning space with a diameter of at least 60”, which can include

knee* and toe* clearances. (ANSI A117.1 304.3.1).

A wheelchair turning space could utilize a T-shaped clear space, which is a 60” square

with two 12” wide x 24” deep areas removed from the corners of the square. This leaves

a minimum 36” wide base and two 36” wide arms. T-shaped wheelchair turning spaces

can include knee and toe clearances. (ANSI A117.1 304.3.2).

Notes: In planning a Universal Access Kitchen... 

Knee clearance must be a minimum 30” wide (36” to use as part of the T-turn) and

maintain a 27” clear space under the cabinet, counter or sink for a depth of 8”. The next

3” of depth may slope down to a height of 9”, with a clear space of at least 17” extending

beneath the element. (ANSI 306.3).

Toe clearance space under a cabinet or appliance is between the floor and 9” above the

floor. Where toe clearance is required as part of a clear floor space, the toe clearance

should extend 17” minimum beneath the element. (ANSI A117.1 306.2).

Comments: Walkway vs. Work Aisle

There is a great deal of confusion over the distinction between a walkway and a work aisle. A work aisle is where a person stands while working in the kitchen. A walkway is the passageway through the kitchen.

Especially is older kitchens, the work aisle and walkway may be combined and be used both for work and for traversing the kitchen. In such case the minimum width of the combined walkway/work aisle should be 48", where possible.

Rule 7 - Walkwayuideline: The width of a walkway should be at least 36”. 

Code Requirements: No national code requirements. 

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Universal Design Guideline: If two walkways are perpendicular to each other, one walkway should be at least 42” wide. 

Comments: Walkway vs. Work Aisle

There is a great deal of confusion over the distinction between a walkway and a work aisle. A work aisle is where a person stands while working in the kitchen. A walkway is the passageway through the kitchen.

Especially is older kitchens, the work aisle and walkway may be combined and be used both for work and for traversing the kitchen. In such case the minimum width of the combined walkway/work aisle should be 48", where possible

Rule 8 - Traffic Clearance at Seating ideline: In a seating area where no traffic passes behind a seated diner, allow 32” of

clearance from the counter/table edge to any wall or other obstruction behind the seating

area. 

Code Requirements: No national code requirements. 

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Notes: If traffic passes behind the seated diner, allow at least 36” to edge past.

If traffic passes behind the seated diner, allow at least 44” to walk past.

Comments: 

A 32" clearance is almost never appropriate. It can be appropriate in a seating area that has just one seat. If there are two seats, however, then the user of the second seat will have to pass behind the user of the first seat to get to the second seat, and the 36" clearance rule applies to allow the second person to edge past. A 44" clearance is better, if room is available.

A seating area should never extend into a work aisle, but may extend into a walk area if a minimum walk space of 44" is provided. This allows a walker to pass behind the seated diners. A 60" space is better, and required for wheelchair access.

Universal Design Guideline: In a seating area where no traffic passes behind a seated diner, allow 36” of clearance from the counter/table edge to any wall or other obstruction behind the seating area. 

Notes: If traffic passes behind the seated diner, plan a minimum of 60” to allow passage for a person in a wheelchair. 

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Rule 9 - Seating SpaceGuideline: Kitchen seating should be a minimum of 24" wide for each person and, 

For 30" high tables/counters, a minimum 18" deep clear knee space for each seated diner.

For 36" high counters, a minimum 15" deep clear knee space for each seated diner.

For 42" high counters, a minimum 12"deep clear knee space for each seated diner.

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Universal Design Guideline: 

Kitchen seating areas should be 28” – 34” high x 30” – 36” wide x 19” deep to better

accommodate people of various sizes or those using a mobility aid.

Recommended minimum size for a knee space at a table or counter is 36” wide x 27”

high x 19” deep.

Comments: 

Measure knee space from the front edge of the table or counter.

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While a 24" wide space for each diner is workable, it is not very comfortable. A 28-30" wide space is better and should be considered the minimum where space is available.

Rule 10 - Cleanup/Prep Sink Placement

Guideline: If a kitchen has only one sink, locate it adjacent to or across from the cooking surface and refrigerator. 

Universal Design Guideline: Plan knee spaces at the sink to allow for a seated user. Recommended minimum size for a knee space is 36” wide x 27” high x 8” deep, increasing to 17” deep in the toe space, which extends 9” from the floor. Insulation for exposed pipes should be provided

ADA/ANSI Guidelines: 

The sink should be no more than 34” high or adjustable between 29” and 36”. (ANSI

117.1.1002.4.2).

The sink bowl should be no more than 6 1/2” deep (ANSI 117.1 1002.12.4.3).

Exposed water supply and drain pipes under sinks should be insulated or otherwise

configured to protect against contact. There should be no sharp or abrasive surfaces under

sinks. (ANSI A117.1 606.6).

Rule 11 - Cleanup/Prep Sink Landing AreaGuideline: Include at least a 24” wide landing area to one side of the sink and at least an 18” wide landing area on the other side. 

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Notes: 

Note A: If all of the countertop at the sink is not the same height, then plan a 24” landing

area on one side of the sink and 3” of countertop frontage on the other side, both at the

same height as the sink.

Note B: The 24” of recommended landing area can be met by 3” of countertop frontage

from the edge of the sink to the inside corner of the countertop if more than 21” of

countertop frontage is available on the return.

Note C: Landing area is measured as countertop frontage adjacent to a sink and/or an

appliance. The countertop must be at least 16” deep and must be 28” to 45” above the

finished floor to qualify.

Universal Design Guideline: Kitchen guideline recommendation meets Universal Design standards

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Rule 12 - Dishwasher PlacementGuideline: Locate nearest edge of the primary dishwasher within 36” of the nearest edge of a cleanup/prep sink. Notes: 

Note A: Provide at least 21”* of standing space between the edge of the dishwasher and

countertop frontage, appliances and/or cabinets, which are placed at a right angle to the

dishwasher.

Note B: *In a diagonal installation, the 21” is measured from the center of the sink to the

edge of the dishwasher door in an open position.

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Rule 13 - Waste ReceptaclesGuideline: Include at least two waste receptacles. Locate one near each of the cleanup/prep sink(s) and a second for recycling either in the kitchen or nearby. Comments: The best location for the trash and recycling bins in most kitchens is under the sink. This placement makes the best use of a cabinet space that is otherwise hard to use because of the piping and disposer

 

Rule 14 - Refrigerator Landing AreaGuideline: Include at least: 

1. 15” of landing area on the handle side of the refrigerator, or

2. 15” of landing area on either side of a side-by-side refrigerator, or

3. 15” of landing area which is no more than 48” across from the front of the refrigerator, or

4. 15” of landing area above or adjacent to any undercounter style refrigeration appliance.

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Rule 15 - Cook Surface Landing Arealine: Include a minimum of 12” of landing area on one side of a cooking surface and 15” on the other side. 

Notes: 

Note A: The 12” and 15” landing areas must be at the same height as the cooking surface.

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Note B: For safety reasons, in an island or peninsula situation, the countertop should also

extend a minimum of 9” behind the cooking surface if the counter height is the same as

the surface-cooking appliance.

Note C: For an enclosed configuration, a reduction of clearances shall be in accordance

with the appliance manufacturer’s instructions or per local codes. (This may not provide

adequate landing area.)

Rule 16 - Cooking Surface ClearanceGuideline: Allow 24” of clearance between the cooking surface and a protected noncombustible surface above it. 

Rule 17 - Cooking Surface VentilationGuideline: Provide a correctly sized, ducted ventilation system for all cooking surface appliances. The recommended minimum is 150 cubic feet of air per minute (cfm).

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Code Requirement: 

Manufacturer’s specifications must be followed. (IRC G 2407.1, IRC G 2447.1).

The minimum required exhaust rate for a ducted hood is 100 cfm and must be ducted to

the outside. (IRC M 1507.3).

Make-up air may need to be provided. Refer to local codes. (IRC G 2407.4).

Rule 18 - Cooking Surface SafetyGuideline: 

1. Do not locate the cooking surface under an operable window.

2. Window treatments above the cooking surface should not use flammable materials.

3. A fire extinguisher should be located near the exit of the kitchen away from cooking equipment.

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Universal Design Guideline: Place fire extinguisher between 15” and 48” off the finished floor. 

Rule 19 - Microwave Landing AreaGuideline: Provide at least a 15” landing area above, below, or adjacent to the handle side of a microwave oven.

 Universal Design Guideline: Provide landing area in front of or immediately adjacent to the handle side of the microwave. 

Comments: Typically there is a countertop near the microwave that will serve as a landing zone. However, if the microwave is located in a tall oven cabinet, it may be necessary to provide a landing area. If necessary, a pull-out shelf located under the microwave will work provided it is strong and stable enough to hold a maximum of 25 lbs

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Rule 20 - Oven Landing AreaGuideline: 

Include at least a 15” landing area next to or above the oven.

At least a 15” landing area that is not more than 48” across from the oven is acceptable if

the appliance does not open into a walkway.

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Rule 21 - Combining Landing Areasuideline: If two landing areas are adjacent to one another, determine a new minimum for the two adjoining spaces by taking the larger of the two landing area requirements and adding 12". 

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Rule 22 - Countertop SpaceGuideline: A total of 158” of countertop frontage, 24” deep, with at least 15” of clearance above, is needed to accommodate all uses, including landing area, preparation/work area, and storage. 

Notes: Built-in appliance garages extending to the countertop can be counted towards the total countertop frontage recommendation, but they may interfere with the landing areas.

Universal Design Guideline: At least two work-counter heights should be offered in the kitchen, with one 28”– 36” above the finished floor and the other 36”– 45” above the finished floor. 

Comments: 

Any countertop at least 24" deep can be counted. Almost all standard countertops meet this requirement — most are 25" deep. If a countertop is shallower than 24", then, according to this Rule, it does not count toward the 158" of countertop frontage. However, in remodeling older kitchens, shallow countertops are often required to meet the 42" and 48" work-aisle requirements of Rule 6. This is where the designer's experience and good judgment comes into play in making the trade-off. We generally count any countertop at least 21" deep but less than 24" as 2/3rds. So, 3' of 21" countertop would count as 2' of countertop frontage.

Countertop is measured at the front edges, so inside corners do not count toward the minimum counter space specified in this guideline.

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The guideline allows counting the countertop in front of appliance garages and other similar storage that rests on the countertop, even though this reduces the usable countertop area to as little as 13".

The guideline is not clear how island countertops are to be counted. Do you count just the one side or both sides. If the countertop is accessible from both sides, we count both sides, but not the ends.

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Rule 23 - Countertop CornersGuideline: Specify clipped or round corners rather than pointed corners on all countertops. 

Comments: 

Although the guideline does not distinguish between inside and outside corners, it is clear that the recommendation applies only to outside corners.

The guideline does not provide a minimum radius for rounded corners. On a 1" overhang countertop, the typical overhang, the largest radius is about 2".

Corners may be clipped (the more common term is "chamfered") or rounded ("filleted"). Both options meet the guideline

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Rule 24 - StorageDistribution of Shelf and Drawer Space

LocationKitchen Size

Small Medium LargeWall

Base

Drawer

Pantry

Miscellaneous

300”

520”

360”

180”

40”

360”

615”

400”

230”

95”

360”

660”

525”

310”

145”

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Rule 25 - Corner Cabinet Storage

Guideline: At least one corner cabinet should include a functional storage device Notes: This guideline does not apply if there are no corner cabinets. 

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