INTD 59kitchen design basics

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