Recipe for an Ideal Kitchen
The kitchen has been called the hub or workshop of the home. It should be well planned, attractive, easy to clean and pleasant to work in. While this is the ideal, even the mostly unlikely and awkwardly shaped kitchen can, with careful thought, be satisfactorily redesigned as an effective work-unit.
Any kitchen redesign will be limited by the size and shape of the room and the demands on that room by a particular family situation.
Types of kitchen
There are three main types of kitchen: The galley-type, usually in a small area where the work units are placed along one or two sides of the room, with the minimum width required for door opening between them. This provides for economy of movement and enables maxi-mum use to be made of the storage space available.
A ‘U’-shaped arrangement, usually in a larger area, consisting of storage units on three sides of a square.
The third arrangement is best in the larger kitchen. This utilizes a peninsular unit-a section of units and worktop area which may house cooking discs, placed at right angles to the main run of units.
This can act as a room divider and is useful where the room is large and is combined as a dining room and kitchen.
It is a good idea to make a scale plan of the kitchen on graph paper using 25mm to 300mm (lin. to the ft.) Cut out, to the same scale, pieces of paper or thin card to represent any units or appliances you may have such as washing machine, cooker or refrigerator, and any proposed new units; ‘juggle’ these about on the paper until you come up with a satisfactory combination.
Making the best use of your kitchen area needs careful planning. First-and this depends upon the space available-decide whether the kitchen is to be purely a work or work and dining area combined.
A kitchen should be labour-saving, not only from the viewpoint of cleaning but also designed to cut down on unnecessary walking.
Adequate storage facilities must be incorporated in specialized work areas. The three main areas are for food preparation, cooking and washing up.
Washing up demands three working areas: one for stacking dirty dishes, the sink, and an area to receive clean dishes for drying and stacking away.
It is also essential to have a flat surface on which to place hot dishes from the oven.
These areas need to be fairly close together.
It is a good rule to have one flat area of working surface between each major appliance which does not possess a flat surface. Working surface is essential, particularly near the cooker and sink.
Ideally, doors should not face each other as this splits up the kitchen. Start the layout design from the sink, to avoid, where possible, re-routing plumbing.
When planning, remember that cupboard doors need to open, cookers should not be directly under windows (because heat may crack glass) and that you must also allow for the opening of room doors.
At this stage, re-hanging doors or re-positioning windows may provide extra usable space.
10. November 2011 by admin
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