8 Eight Essential Kitchen Design Rules

A new kitchen is a major investment, and not something you are going to want to do over because the first design was not quite right. So, invest in a good design. It’s money well spent.

A kitchen that follows all of these rules is almost gua­ran­teed to be both functional and safe. See how many rules your existing kitchen violates for a better understanding of why it may seem awkward and hard to use.

1. #Distance Between Work Centers
The kitchen work triangle connects the three main work areas in the kitchen — the sink, the range, and the refrigerator. As a general guideline, the distance between these areas should be no less than 4 feet and no larger than 9 feet. The sum of all three sides of the triangle should be between 13 feet and 26 feet. If the distance is too small, it can make a kitchen feel cramped and blocked. If it’s too large, it makes cooking a hassle.

2.#Kitchen Entry Doors
he clear opening of a doorway should be at least 32″ wide. In addition, the door area should include clear floor space for maneuvering which varies according to the type of door and direction of approach.

3. #Walkway
The width of a walkway should be at least 36”. There is a great deal of confusion over the distinction between a walkway and a work aisle. A work aisle is where a person stands while working in the kitchen. A walkway is the passageway through the kitchen.

4. #Traffic Clearance at Seating
In a seating area where no traffic passes behind a seated diner, allow 32” of clearance from the counter/table edge to any wall or other obstruction behind the seating area.

5.#Sink Placement
If a kitchen has only one sink, locate it adjacent to or across from the cooking surface and refrigerator.The sink should be no more than 34” high or adjustable between 29” and 36”, The sink bowl should be no more than 6 1/2” deep.
Exposed water supply and drain pipes under sinks should be insulated or otherwise configured to protect against contact. There should be no sharp or abrasive surfaces under sinks

6 #Food Preparation Work Area
Include a section of continuous countertop at least 30” wide x 24” deep immediately next to a sink for a primary preparation/work area.

7. #Waste Receptacles
Include at least two waste receptacles. Locate one near each of the cleanup/prep sink and a second for recycling either in the kitchen or nearby.

8. #Refrigerator Landing Area
Include at least 15” of landing area on the handle side of the refrigerator. A clear floor space of 30” x 48” should be positioned for a parallel approach to the refrigerator/freezer with the center-line of the clear floor space offset 24” maximum from the centerline of the appliance