USA kitchen Design Basics

kitchen design basicsuse suggestions as a way to check the performance of your design solutions—kitchens must function well in inclusion to looking great the growth market, concept local regulators, and devices, cabinet & water system manufacturers have developed simple specifications to make easier design & building

standard cabinet dimensions

standard modular cabinetry is built in 3” incrementsbase & upper cabinet widths begin at 9”

base cabinets: 9”-54” w, 24” d, 34 ½” hupper cabinets: 9”-54” w, 12” d, 12”-42” htall storage cabinets: 9”-48” w, 12”-24” d, 84”-96” h

Industry guidelines—countertop workspace

countertop height: 36” finished from floorcountertop depth: 25 ½” backsplash heights: 4”-18” excellent from countertop

minimum requirements for kitchen area opposite workspace:usable opposite place between cooktop/range & sink: 18-36” counter place on either aspect of cooktop/range: 12-15”counter place on either aspect of sink: 18-24”landing place next to refrigerator: 15-18”counter place between refrigerator & sink: 36”

industry guidelines—countertop workspace

kitchen design basics

different reverse heightscan be challenging in more compact spaces

scale, percentage, balancevisual effect of out of alignment & uneven cabinets can create a state of disharmonyestablishing a bisymmetrical or irregular stability can support space considerations

kitchen design basics

complete incorporated planningstorage plan:first accessibility saved itemsfrequency of use of itemsweight & majority of items

appliance locations:access & use with lowest muscle stresscontrols at line of sightplacement in CoreKitchen based on regularity of userelationship, distance & accessibility other equipment & fixtures

complete incorporated planning

cabinets design:accommodate equipment location & offer sufficient storage spaceprovide different cupboard levels for work stationsuse full-extension components for access to all pull-out devicessupply flexible racks where applicableallow wall surfaces for top casting returnsreflect aspects of internal styling

Complete incorporated planningcountertops:height modifications based on projects & meals preparation techniquesdepths to assistance storage space & meals preparation needsdetailing to fit internal stylingedge information & overhang to fit space & cabinetry

lighting plan:minimum of 3 mild techniques (ambient, process, accent) that operate together but on individual soft controlsautomatic manages whenever possiblelighting techniques that combination with daylight & assistance process areas during black hoursswitch size available to all usersproperly placed movement receptors & clock controls

Complete incorporated planninghardware:levers/pulls/knobs that allow arms to hold & function easilyinstalled at easy-to-reach levelaccessible screen components that features smoothlyADA-required handle manages for gates & draws for cabinetry

windows:locate for little muscular stress when operatingnote route screen reveals & how accessedensure function does not affect food preparation & movementselect design indicative of internal & exteriororient to viewbalance with range & percentage of kitchen space & wallsaccessible for cleaningspecify quality models for convenience of operation

Complete incorporated planningdoors:locate to increase guests flow from close by spaceseliminate inner gateways as much as possibleselect entry style efficient with inner stylereuse present gateways when size & conditions allowmake gateways wide enough to provide cost-effective accessibility & meet local concept (minimums: outside 36”; inner 32”; position 36”)floors:traction for protected walking when food/moisture may be presentresilience peace on back & legsstyle efficient with inner design

space plan:traffic routes sufficient for sufficient & protected movement

Space planningtargeted to see & organic light?open to close by spaces?oriented to community venues of the space?to what level is kitchen area integrated with rest of house?

sound transferring, air circulation, mild & availability MUST be settled in initial area planning

space preparing steps:establish CoreKitchenlocate plumbinglocate applianceslocate storage/cabinetrylocate power websites, lighting & switches

space planning steps

core kitchen

•crucial in developing a efficient space•locate the perform triangular within the core

Work triangle

range between fridge, oven & sink— kitchen’s most-traveled areas

Core kitchen—layers aspect one—design & deliver the main workspace to execute foods planning & assistance on daily and weekly base ONLY ESSENTIAL EQUIPMENT, UTENSILS, & TABLEWARElayer two—tools, utensils & small equipment used on per 30 days basislayer three—infrequently used & regular items; this aspect sometimes contains close by roomsclosets, pantries, cellars. or furniture pieces

Core kitchen—essentials

locate plumbing•place primary & additional basins as you • begin style (primary—food preparation, secondary—clean-up)•single sink? make sure it is large enough•wall-mounted taps, pot filler injections, isle drain & sink places must be organized early in style phase•excess reverse space between drain & dish washer motivates mess•for customers inquiring a deep drain, an increasing lines helps strain

Core kitchen—essentials

locate appliances

drain, variety & fridge should be placed in core

place all other equipment to back up primary & allow effective work stations

Core kitchen—essentials locate electrical outlets, lighting, switches

process lights essential when planning work channels at drain, on reverse space & at range

goal: remove dark areas & provide even light for cook

Core kitchen—essentials

locate storage/cabinetry

essential kitchenware, tools, & components should be held in core—select units that provide sufficient space & needed assistance for equipment installation

Cooking center

•cooktop or variety top•storage for often used ingredients•24-inch lowest reverse area between cooktop & next equipment or fixture

Cooking center

•stove food preparation does not require continuous monitoring•can be situated in part two of your kitchen area core

Fresh food center

•cleaning & prep of fresh food•refrigerator, sink, garbage disposal & recycle bins•utensils needed for cutting, trimming, mixing & cleaning•wraps & storage containers•islands can be effective as fresh food stations

Baking center

•refrigerator, strain, mixer, mixer & oven•convenient having access to cooktop•plenty of opposite space•lower opposite size appropriate for leaving dough•utensils & bakeware

Cleanup center

•drain huge enough to dip kitchenware & cooking utensils•pull-out apply faucet•garbage disposal•recycling center•dishwasher

Food storage

food safety & storage are major considerationsrefrigerator—40 degrees Ffreezer—0 degrees Fpantry—50-70 degrees Ffresh herbs—fridgedry herbs—dark, dry, cool root vegetables—cool temps, dry & darkwine—cool, dark, immobilepet food—consider quantity, size of containers, refrigeration needed?

Integrating kitchen & living spaces

whole area must be developed as one

pay consideration to: sound emissionsair qualityventilationlight sourcescolor balancetexturefinishes