On average, the kitchen is used for about 20 years
and, as much time is spent there, it is worth thinking through your requirements and wishes concerning the kitchen, so that the applied solutions are functional and long-lasting.
What is certain to be taken into account while making decisions concerning particular solutions is the size of the room as well as habits and expectations of its users and the overall features of the particular home.
The size of the room
It is necessary to measure the room. Its size will determine how much space will be available for different functions of the kitchen. The following will be important while planning:
- room area and its height,
- dimensions (height, width) and the number and arrangement of entrances to the kitchen,
- measurements of the window (esp. its height above the floor and width), height of the windowsills,
- existing points of connection (electricity, water) – even if you plan to rearrange them,
- arrangement of possible storage places, e.g. a pantry
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Determining your needs – It is worth giving some thought to family habits:
what appliances will you use – it will be necessary to decide where plugs, switches and lighting spots should go.
Is the kitchen only meant to prepare meals or it should also be a dining room and meeting place – determine functions.
Apart from those general information, other aspects are of importance as well:
- kitchen user’s height in order to fix the worktop at optimum height,
- the way a particular user works – right- or left-handedness – it is decisive for the proper arrangement of zones,
- amount of products stored in the kitchen.
Determining the usage space necessary
In the kitchen, 250 kg of various items and reserves are kept on average. In order to fit them all, you need certain usage space, i.e. the right number of shelves and drawers in cupboards.
There can hardly be anything more inconvenient than storing tableware in the basement, other room or pantry as a result of design blunders.
Designer can help you choose the right cupboards for different products.
The choice of kitchen furniture layout types
- Kitchens can be arranged in various ways. The simplest layouts are:
- the single-line layout it is the simplest but also the least ergonomic one as it considerably lengthens the distance between particular zone.
- the L-shaped layout like the single-row kitchen this one also requires covering long distances between zones, which extends working time
- the double-line layout a simple arrangement, but also the one which ensures good communication within the room because zones are much
- closer to each other than in two previous arrangements
More complicated kitchen layouts are U-shaped, G-shaped and island kitchens:
the U-shaped layout A very popular and functionally beneficial arrangement, some of its advantages are the proximity of zones and maximum use of the room area
the G-shaped layout it works particularly well in rooms whose shape is nearly square, in larger kitchens it can be combined with an island in the middl.
The island kitchen Home where daytime zone is not divided (e.g. the living room, kitchen and dining room are not separated) is an ideal place for an island, which seems to separate the kitchen in a way, but does not take any space away from the open arrangement of the home.
However, you should bear in mind that not in all cases an island is possible as this arrangement is subject to quite a few constraints.
Every good project takes into account the division of the kitchen into working zones. Suitable location of zones makes the distances covered every day shorter and work easier.
There are 5 zones usually marked out in the kitchen: reserves, storage, washing-up, food preparation and cooking and baking. Such order is a suitable arrangement for a right-handed person. If the person is left-handed the order should be reversed. Even if the kitchen is small it is worth separating particular zones with at least tiny worktops to be able to put down a pan or food taken out from the fridge, for example.
reserves – all food reserves should be stored here, those which need to be refrigerated and those which do not – therefore, essential elements of this zone include a fridge and freezer and a high cupboard with cargo or inner drawers.
storage – this zone is where tableware, i.e. glassware, porcelain and cutlery should be kept
washing-up – this is a so-called “wet zone” where a sink and dishwasher should be situated, there should also be a place for putting away dishes and drying them as well as some space for storing detergents and waste disposal and segregation.
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