INDOOR SERVICE AREAS: Kitchen Designs – Part 2 Architecture I/II Mr. Huang

DESIGN CONSIDERATIONS  Functions  Types of Kitchens  Size and Shape  Décor  Planning guidelines

FUNCTIONS  The kitchen is usually considered as one of the service areas of a house.  It is used primarily for food preparation, but it can be used for dining as well.  Maximum efficiency of the kitchen is dependent on the proper placement of appliances. Eliminates wasted motionEliminates wasted motion

BASIC AREAS or CENTERS  Storage center  Cooking center  Cleanup center

THE WORK TRIANGLE Photo © youts.html Photo ©

THE WORK TRIANGLE  To create an efficient kitchen, the perimeter of the work triangle should be between 12’ and 22’.  The arrangement of the three centers of the kitchen varies (dependent on the shape of the kitchen).  Keep traffic flow out of the triangle.

PENINSULA KITCHENS  The peninsula kitchen is similar to the U-shape except one end of the U is not adjacent to a wall. It projects out into the room.  Open design that provides lots of countertop workspace  Incorporates the kitchen and dining room  The “peninsula” of the design can act as a cooking area, food prep center, or eating area  Traffic is reduced  Small work triangle

PENINSULA KITCHENS Photo ©

PENINSULA KITCHENS Photo ©

PENINSULA KITCHENS Photo ©

PENINSULA KITCHENS

L-SHAPED KITCHENS  Features continuous counters and appliances on two adjoining, perpendicular walls  Two work centers are usually placed along one wall and the third along the other wall  Requires less space than a U-shaped kitchen  The work triangle does not interfere w/traffic

L-SHAPED KITCHENS Photo ©

L-SHAPED KITCHENS Photo ©

OTHER KITCHEN SHAPES  U-shaped  Peninsula  L-shaped  Corridor  One-wall  Island  Family kitchen