Principles of Design Architectural Planning KITCHENS.

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Principles of Design Architectural Planning KITCHENS

Transcript of Principles of Design Architectural Planning KITCHENS.

Page 1: Principles of Design Architectural Planning KITCHENS.

Principles of Design

Architectural Planning

KITCHENS

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“REVIEW” Design Program

Definition: BREAKDOWN OF THE CLIENTS WANTS AND NEEDS

TYPE OF KITCHEN DINING ROOM STORAGE (CLOSETS, PANTRY)

SIZE OF AREAS

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Kitchen Styles

L - Shape

U - Shape

Island

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Kitchens

Location Central to Family Room Dinette and/or Dining Room

Exterior Access Deck - Entertainment BBQ Location

Storage Pantry

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Kitchen Traffic Flow

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Work Triangle

WORK CENTERS PREPARATION (Sink, Counter,Dishwasher) COOKING (Stove/Oven, Microwave) STORAGE (Fridge, Pantry, Cupboards, Island)

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Preparation Centre

Food Preparation Centre preparing main course foods for cooking close to the sink

Sink Centre centred under a window dishwasher to the left. Upper cabinets close to

sink and dishwasher for dishes and glasses.

garbage cans

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Cooking Centre

Cooking Centre (Stove) 1050 (3 ½’) to 1500 (5’) of countertop should

be available beside the stove top range and stove top, microwave oven

Mixing Centre mixing or baking centre is best placed

between the fridge and the sink 915 mm (3’) to 1500 mm (5’) feet of counter

space, lower and upper cabinets for storage of dry goods, pots/pans, small appliances.

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Storage Centre

Refrigerator Centre (Storage) 800 (2’-6”) to 915 (3’) feet of counter space

between the refrigerator and the sink. Pantry – dry goods

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Planning Your Layout

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Planning Your Layout

1.List the floor/wall mounted appliances required in your kitchen

2.Prepare templates of all Appliances, Furniture

3.Draw a scale plan, of the approximate area you are considering

4.Position appliances

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6. Consider free area between the appliances and place base cabinet templates

Check work surfaces around each work zone Try to avoid having work surfaces less than 1 metre

in length.

7. Place any half or full walls.Recheck window – door location

8. Locate wall units (food preparation area)

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Kitchens

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Assignment

Chapter 10 : Kitchen Areas Read Material P. 213-227 In Terminology Section of Notebook –

complete the Terms Terms on page 213. Questions & Assignment

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Millwork