40 Guidelines of Kitchen Planning
Posted on June 30, 2008 - Filed Under Guidelines, Kitchen Plans |
| 1a. | Doorways at least 32″ wide and not more than 24″ deep in the direction of travel. |
| 1b. | Walkways at least 36″ wide. |
| 1c. | Work aisles at least 42″ wide for one-cook, at least 48″ wide in multi-cook kitchens. |
| 2. | Work triangle 26′ or less, with no single leg shorter than 4′ nor longer than 9′. |
| 3. | No major traffic patterns should cross through the work triangle. |
| 4. | No entry, appliance or cabinet doors should interfere with one another. |
| 5. | In seating area, 36″ of clearance from counter/table edge to wall/obstruction if no traffic passes behind seated diners. 65″ clearance for walkway behind seated diners. |
| 6. | Kitchens under 150 sq. ft.: 144″ of wall cabinet frontage with cabinets at least 12″ deep, 30″ high with adjustable shelving. Kitchen over 150 sq. ft.: 186″ wall cabinet frontage, with cabinets at least 12″ deep, 30″ high with adjustable shelving. |
| 7. | At least 60″ of wall cabinet frontage with cabinets at least 12″ deep, 30″ high, included within 72″ of the primary sink centerline. |
| 8. | Kitchens under 150 sq. ft.: 156″ base cabinet frontage with cabinets at least 21″ deep. Kitchens over 150 sq. ft.: 192″ base cabinet frontage with cabinets at least 21″ deep. |
| 9. | Kitchens under 150 sq. ft.: at least 120″ of drawer or roll-out shelf frontage. Kitchens over 150 sq. ft.: at least 165″ of drawer or roll-out shelf frontage. |
| 10. | At least five storage/organizing items located between 15″ - 48″ above the finished floor. |
| 11. | At least one functional corner storage unit should be included. |
| 12. | At least two waste receptacles should be included in the plan: one for garbage and one for recyclables. |
| 13. | Knee space should be planned below or adjacent to sinks, cooktops, ranges and ovens. This space should be a minimum of 27″ high by 30″ wide by 19″ deep. |
| 14. | Clear floor space of 30″ x 48″ should be provided at the sink, dishwasher, cooktop, oven and refrigerator. |
| 15. | A minimum of 21″ clear floor space should be allowed between the edge of the dishwasher and any object which is placed at a right angle to the dishwasher. |
| 16. | The edge of the primary dishwasher should be within 36″ of the edge of one sink. |
| 17. | The primary sink should be located between or across from the cooking surface, preparation area or refrigerator. |
| 18. | At least 24″ clearance between cooking surface and a protected surface above; or 30″ clearance between cooking surface and an unprotected surface above. |
| 19. | All major appliances used for surface cooking should have a ventilation system, with a fan rated at minimum of 150 CFM. |
| 20. | Cooking surface not placed below an operable window unless window is 3″ or more behind the appliance and more than 24″ above it. |
| 21. | Microwave ovens placed so bottom is 24″ to 48″ above the floor. |
| 22. | At least two work counter heights: one at 28″-36″ above the floor; and one at 36″-45″ above the floor. |
| 23. | Kitchens under 150 sq. ft.: at least 132″ of usable counter frontage. Kitchens over 150 sq. ft.: at least 198″ of usable counter frontage. |
| 24. | At least 24″ counter frontage to one side of the primary sink and 18″ on the other side. The 24″ must be at the same height as the sink. |
| 25. | At least 3″ countertop frontage on one side of secondary sink, 18″ on the other side. The 18″ must be at the same height as the sink. |
| 26. | At least 15″ of landing space, minimum 16″ deep, above, below or adjacent to microwave oven. |
| 27. | Open-ended kitchen: at least 9″ counter space on one side of cooking surface and 15″ on the other, at the same height as the appliance. Enclosed kitchen: at least 3″ of clearance space at an end wall protected by flame retardant material; 15″ on the other side at the same counter height as the appliance. |
| 28. | At least 15″ counter space on the latch side of the refrigerator or on either side of a side-by-side; or at least 15″ counter space no more than 48″ across from refrigerator. |
| 29. | At least 15″ of landing space, minimum 16″ deep, next to or above oven if it opens into a primary traffic pattern. If it does not open into traffic, 15″ x 16″ landing space needed. |
| 30. | 36″ continuous countertop at least 16″ deep for the preparation center. This center should be immediately next to a water source. |
| 31. | For two adjacent work centers, determine a minimum counter frontage: longest of the two required counter lengths and adding 12″. |
| 32. | No two primary work center separated by a full-height, full-depth tall tower configuration. |
| 33. | Minimum clearances for seating areas:
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| 34. | Open counter corners should be clipped or radiused; eliminate sharp corners. |
| 35. | Controls, handles and door/drawer pulls operational with one hand. |
| 36. | Wall-mounted room controls 15″ - 48″ above the finished floor. |
| 37. | Ground fault circuit interrupters specified on all receptacles within the kitchen. |
| 38. | Fire extinguisher visibly located in the kitchen, away from cooking equipment and 15″-48″ above floor. |
| 39. | Window/skylight area equals at least 10% of total square footage of kitchen or total living space which includes the kitchen. |
| 40. | Every work surface in the kitchen should be well illuminated by appropriate task and/or general lighting. |
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