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kitchen design basicsuse guidelines as a way to check the practicality of your design solutions—kitchens must function well in addition to looking great
the construction industry, code councils, and appliance, cabinet & plumbing manufacturers have developed basic standards to simplify 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 floor•countertop depth: 25 ½” •backsplash heights: 4”-18” high from countertop
minimum requirements for countertop workspace:•usable counter space between cooktop/range & sink: 18-36” •counter space on either side of cooktop/range: 12-15”•counter space on either side of sink: 18-24”•landing space next to refrigerator: 15-18”•counter space between refrigerator & sink: 36”
industry guidelines—countertop workspace
kitchen design basics
varied counter heights•can be tricky in smaller spaces
scale, proportion, balance•visual impact of misaligned & unbalanced cabinetry can create a state of disharmony•establishing a bisymmetrical or asymmetrical balance can help guide space allowances
kitchen design basics
total integrated planningstorage plan:•first access to stored items•frequency of use of items•weight & bulk of items
appliance locations:•access & use with minimum muscle stress•controls at line of sight•placement in CoreKitchen based on frequency of use•relationship, distance & access to other appliances & fixtures
total integrated planning
cabinetry design:•accommodate appliance location & provide adequate storage space•provide varied cabinet heights for work stations•use full-extension hardware for access to all pull-out devices•supply adjustable shelving where applicable•allow wall space for crown molding returns•reflect elements of interior styling
total integrated planningcountertops:•height variations based on tasks & food prep techniques•depths to accommodate storage & food prep needs•detailing to fit interior styling•edge details & overhang to fit space & cabinetry
lighting plan:•minimum of 3 light systems (ambient, task, accent) that function together but on separate dimmer controls•automatic controls whenever possible•lighting systems that blend with natural light & support task areas during dark hours•switch height accessible to all users•properly placed motion sensors & timer controls
total integrated planninghardware:•levers/pulls/knobs that allow hands to grip & operate easily•installed at easy-to-reach level•accessible window hardware that functions smoothly•ADA-required lever handles for doors & pulls for cabinetry
windows:•locate for minimal muscle strain when operating•note direction window opens & how accessed•ensure operation does not interfere with cooking & movement•select style reflective of interior & exterior•orient to view•balance with scale & proportion of kitchen space & walls•accessible for cleaning•specify quality units for ease of operation
total integrated planningdoors:•locate to enhance traffic flow from adjacent spaces•eliminate interior doors as much as possible•select door style consistent with interior style•reuse existing doors when size & conditions allow•make doors wide enough to provide reasonable access & meet local code (minimums: outside 36”; interior 32”; arch 36”)
floors:•traction for safe walking when food/moisture may be present•resilience to relieve pressure on back & legs•style consistent with interior design
space plan:•traffic lanes sufficient for adequate & safe movement•layout based on movement efficiency
space planningoriented to view & natural light?open to adjacent spaces?oriented to social areas of the space?to what degree is kitchen integrated with rest of house?
sound transmission, ventilation, light & access MUST be addressed in initial space planning
space planning steps:•establish CoreKitchen•locate plumbing•locate appliances•locate storage/cabinetry•locate electrical outlets, lighting & switches
space planning steps
core kitchen
•critical in designing a functional space•locate the work triangle within the core
work triangle
distance between refrigerator, stove & sink— kitchen’s most-traveled areas
work triangle
NKBA suggests:•each leg of the work triangle should be 4-9 feet in length•total length of all 3 legs should be between 12-26 feet•cabinets shouldn’t intersect any leg of the triangle by more than 12 inches•major traffic shouldn’t move through the triangle
core kitchen—layers layer one—design & equip the core work space to conduct food prep & service on daily and weekly basis ONLY ESSENTIAL EQUIPMENT, UTENSILS, & TABLEWARE
layer two—tools, utensils & small appliances used on monthly basis
layer three—infrequently used & seasonal items; this layer may include adjacent roomsclosets, pantries, basements or furniture pieces
core kitchen—essentials
locate plumbing•place primary & secondary sinks as you begin design (primary—food prep, secondary—clean-up)
•single sink? make sure it is large enough•wall-mounted faucets, pot fillers, island sink & faucet locations must be planned early in design phase•excess counter space between sink & dishwasher encourages mess•for clients requesting a deep sink, an elevating grid helps reduce strain
core kitchen—essentials
locate appliances
sink, range & refrigerator should be placed in core
place all other appliances to support core & allow efficient work stations
core kitchen—essentials locate electrical outlets, lighting, switches
task lighting is crucial when planning work stations at sink, on counter space & at range
goal: eliminate shadows & provide even light for cook
core kitchen—essentials
locate storage/cabinetry
essential cookware, utensils, & ingredients should be stored in core—select cabinets that provide adequate space & needed support for appliance installation
cooking center
•cooktop or range top•storage for often used ingredients•24-inch minimum counter space between cooktop & next appliance or fixture
cooking center
•oven cooking does not require constant monitoring•can be located in layer two of the kitchen 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, sink, mixer, food processor & oven•convenient access to cooktop•plenty of counter space•lower counter height desirable for rolling out dough•utensils & bakeware
cleanup center
•sink large enough to soak cookware & baking utensils•pull-out spray faucet•garbage disposal•recycling center•dishwasher
food storage
food safety & storage are major considerations•refrigerator—40 degrees F•freezer—0 degrees F•pantry—50-70 degrees F•fresh herbs—fridge•dry herbs—dark, dry, cool •root vegetables—cool temps, dry & dark•wine—cool, dark, immobile•pet food—consider quantity, size of containers, refrigeration needed?
integrating kitchen & living spaces
entire space must be designed as one
pay careful attention to: •sound emissions•air quality•ventilation•light sources•color balance•texture•finishes