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  • PATTERNSFOR

    KITCHENCABINETS

    MAUD WILSON

    Oregon State System of Higher EducationAgricultural Experiment StationOregon State CollegeCorvallis

    Station Bulletin 446 November 1947

  • FOREWORD

    This publication is the second of two bulletins on theplanning of cabinets for the kitchen. The factors influ-encing their planning and the dimensional standardsrecommended for work and storage areas are discussedin the first bulletin, "Considerations in Planning KitchenCabinets." This publication, "Patterns for Kitchen Cabi-nets," deals with the second part of the problem of kitchenplanningthe utilization of recommended standards inmaking plans for various types of cabinets, and the as-sembly of unit cabinets in kitchen layouts.

    The information contained in the two publications isintended to help families in making plans for new orremodeled kitchens, in discussing details with carpentersor cabinet makers, and in selecting factory-built units orbuilding the cabinets themselves. The information willalso be found useful by teachers and designers.

    The main objectives in the recommendations givenare suitability to use and economy in space and construc-tion. The recommendations apply to Oregon rural homesof various cost levels. Construction standards werechecked by H. R. Sinnard, AlA., Department of Agri-cultural Engineering, Oregon Agricultural ExperimentStation.

    Director

  • TABLE OF CONTENTSPage

    Summary 4

    The Design of- Specific Types of Cabinets 9Wall Cabinets 9Base CabinetsGeneral Considerations 14Base Cabinets with Shelves 16Base Cabinets with Drawers 17Cabinets Under Sinks, Stoves, and Refrigerators 64Floor-to-ceiling Cabinets 70

    Assemblies of Kitchen Cabinets 76Kitchen Work Places 76Procedure in Planning Kitchen Layouts 78Variations in Kitchen Layouts 79Use of Factory-built Units 86Special Problems in Planning Kitchen Cabinets 87

    Index 88

  • SUMMARYTo estimate the dimensions of the cabinet needed for the storage

    of a specific group of articles, it is necessary to make a tentative as-signment of the articles to specific hooks, shelves, or drawers in thecabinet.

    In planning a cabinet to accommodate a certain group of articlesin drawers or on fixed shelves, possible changes as well as presentrequirements should be allowed for.

    Points in planning wall cabinets:Build cabinet to ceiling or dropped ceiling.Make top of opening at least 90 inches high.Set the bottom as low as possible.Plan adjustable shelves for sections within easy reach.Use suitable measurements for depth of wall cabinetsand number of adjustable shelves:

    Over sink counters 12 inches deep; 4 shelvesOver mixing table - 8 inches deep; 3 shelvesOver range - 8 inches deep; 3 shelves

    In a base cabinet, plan shelves and drawers in separate tierswherever possible.

    Suitable combinations of center requirements for storage are:Base cabinet with shelvessink and mixing centers; sinkand stove centers; stove and mixing centers.Base cabinet with drawerssink and serving centers;sink and mixing centers; serving and mixing centers.

    Do not incorporate pull-out boards in a base cabinet with shelves,except in a slot cut in the apron or placed immediately beneath theapron.

    The design of a base cabinet with drawers is more importantthan any other detail of the kitchen because drawers are relativelyexpensive to build and to remodel, and because it is difficult to planthem so that they are readily convertible to new uses.

    Steps in planning a base cabinet with drawers:List intended uses of drawers.Determine minimum desirable over-all dimensions ofeach drawer.Determine space available for drawers in the proposedcabinet.Decide how the available space may best be utilized forthe drawers desired.

    4

  • SUMMARYContinuedFor economy, do not plan a drawer for a specific purpose unless

    it has decided advantages over a shelf. Drawer storage is highlydesirable for knives and other small utensils, staples in lots of six ormore pounds, kitchen linens, and table silver.

    Suitable over-all drawer heights for various purposes are:Inches

    Spices, to 8 ounces 7Packaged foods 12Bulk foods, general 6 to 21Long-keeping fruits and vegetables 6 to 11Bread, cake 7Small utensils laid in drawer, any center 5Table silver; cooking knives and spoons 4Utensils in vertical slots 12 to 15Utensils hung on sides of drawer 18to22Soaps; cleaners 12Towels; table linen 5 to 7Child's play materials 4 to 7Pamphlets; cook books 4Tools; electric cords 4Sacks and wrapping paper 5 to 7Towels hung over bars 19 to 22Gloves; caps 5to7Overshoes 7 to 11

    To hold 60 pounds of white flour, a drawer that is 22 inches deepand 12 inches wide needs to be about 16 inches high (over-all meas-urements). If 16 inches wide, a height of 13 inches is sufficient. Adrawer of this size will hold about 90 pounds of granulated sugar.

    Grits, cornmeal, and brown sugar require slightly less spacethan the same weight of white flour. Rice, beans, and coarse cerealsrequire about the same amount of space as granulated sugar.

    Drawers containing two or more sections (in a removable insetor insets) are often more economical than individual (iraWerS forthe storage of small amounts of bulk foods. The suggested minimuminside dimensions are 5 inches for width, 10 inches for depth and 4inches for height.

    Following are the summary descriptions of useful patterns forbase cabinets with drawers that are planned for various locations andpurposes. Measures are over-all, and read from top downward.Construction allowances are: top of cabinet to top of first opening,2 inches; height of toe space, 3- inches; thickness of sides, shelves,and dividers, - inch; width of facing, 1 inches; difference betweeninside and over-all height of drawer, 1 inch; allowance for lateraland vertical play of drawer, inch.

  • 6SUMMARYContinuedPattern 1. Under mixing table 32k- inches hightwo tiers of

    drawers 12 inches to 16 inches wide. Each tier consists of3 drawers 5, 11, and 8 inches high.

    Pattern 2. Under mixing table 36 inches hightwo tiers ofdrawers 12 to 16 inches wide. One tier consists of 2drawers 13 and 15 inches high. The other tier consists of4 drawers 5, 6, and 10-i inches high. This pattern providesfor large amounts of flour and sugar and for utensils invertical slots.

    Pattern 3. Under base cabinet 36 inches high adjacent to rangeone tier 18 inches wide, consisting of drawer at top 5inches high and compartment with three shelves below.Shelf spacing in compartment, top to bottom, should be 4,5, 6, and 6 inches.

    Pattern 4. Under counter 38 inches high at side of sinktwotiers of drawers 12 to 16 inches wide. One tier consists of4 drawers, 4, 7, 12, and 6 inches high, respectively. Theother tier consists of 5 drawers, 4, 7, 5, 6-h, and 6 inches.

    Pattern 5. Under counter at side of sink, for sink, serving,and mixing centerspastry board 33 inches high, twotiers of drawers 12 to 16 inches wide under pastry board.One tier consists of 3 drawers, 5, 9, and 11 inches high, re-spectively. The other consists of 4 drawers, 5, 6, 6, and 7inches high.

    Vertical slots 2 to 4 inches wide are recommended for the stor-age of flat dishes and baking utensils. Two sets of vertical slots aredesirable for the average kitchenone set approximately 14 incheshigh by 12 inches deep; the other 20 inches high and at least 16inches deep. Either may be placed between shelves in a floor-to-ceiling cabinet. For the former, a drawer in a base cabinet is con-venient, or space in a wall cabinet may be used.

    For space economy, the slot section in a wall cabinet or floor-to-ceiling cabinet will be placed so its base is 68 to 72 inches high.

    For ready conversion to new uses as well as ease of cleaning,slot sections between shelves or in drawers should be in easily re-moved insets.

    Sectioned, removable insets are desirable for drawers intendedfor the storage of small utensils and table silver. Each should beplanned for a specific group of articles and located near the surfacewhere they are to be used. Following are over-all dimensions

  • SUMMARYContinued(inches) of the drawers that should be equipped with insets in the

    average kitchen:Utensil drawer near sink 16 wide x 4 high x 22 deepUtensil drawer near stove 16 wide x 5 high x 22 deepUtensil drawer or drawers nearmixing table 22 wide x 5 high x 22 deepSilver drawer, 6 sections 14 widex4highx22 deep

    Ventilated drawers in the base of a draft cooler constitute suit-able and convenient means of storing small lots of potatoes, apples,and other long-keeping fruits and vegetables. A tier of 3 two-sectiondrawers provides suitable storage for these commodities. A sectionthat is 5 inches wide, 17 inches deep, and 8 inches high, inside, willhold about 11 pounds of these foods.

    Over-all measurements (inches) for width and depthto-ceiling cabinets suitable for certain uses are these:

    For range-center utensils that can be hungFor sink-center utensils that can be hungFor kitchen cleaning equipment onlyFor kitchen cleaning equipment and 5 table

    With ironing boardWithout ironing board

    For laundry equipment and suppliesWith ironing boardWithout ironing board

    For farm and home business materialsFor outdoor clothing

    62 x 3459 x 3418 x 1442 x 18

    of floor-

    15 x 1523 x 1716x 15

    leaves25 x 1722 x 15

  • Patterns for Kitchen CabinetsBy MAUD WILSON

    THE DESIGN OF SPECIFIC TYPES OF CABINETSWALL CABINETS

    Considerations in PlanningThe easily accessible part of the storage space above work sur-

    faces is valuable from the standpoint of time and motion economy,and the main consideration in planning wall cabinets is to make themost of this space. Since a specific kitchen ensemble is likely to beused by more than one wo