Planning a Kitchen
Planning a Kitchen Design
Planning a kitchen design, like all things that are built, if you get the foundation correct then the finishing items usually go into the main system fairly smoothly. So it follows that if you plan your kitchen correctly and methodically then the process should be relatively straight forward, however if you start with the finished idea then that may not be at all practical.
To plan a kitchen we need to start with establishing the parameters within which we have to work. This includes the actual space, the uses of that space and the budget.
There are four stages to planning a kitchen:
- Defining the space, which includes either measuring up, and noting the position of the existing services, windows and doors of planning from the start with the architect on how you want the space laid out.
- Designing the room’s layout to get the appliances, work tops and cupboards where you want them.
- Confirming that layout and the services that are needed.(This includes lighting).
- Confirming the finishes that you require for the bench tops, the exterior of the cabinetry and the interior of the cabinetry, the flooring, the walls, ceiling and window treatments
The following is intended to help you with the actual kitchen planning, but they are only suggestions and will not be practical in all situations, you will often have to compromise. The golden rule is – keep it simple – and remember that the kitchen is one of the main selling points for a house.
For years now kitchen designers have used a simplistic method of a triangle to connect the three main work spaces within a kitchen.
The main working zones in the kitchen are generally recognized as being – food preparation, cooking and serving, and finally washing up. Each activity zone needs to include the work top(s) and appliances required for that activity, also the zone will require the storage space for the utensils, ingredients etc. required for it.
In addition to the three zones, it is important to arrange the appliances and work tops in the correct order i.e. work top – appliance – work top. A work triangle is formed between the three zones (as shown in the kitchen planning diagrams next page).
For the greatest efficiency the total length of the three sides of the triangle should be between 3600mm and 6600mm, and as far as possible, the work triangle should be uninterrupted by through traffic.