Factors to consider when planning a kitchen

1. Location
• The kitchen is the focal point of the home.
• Considerations include:
– Accessibility
– Light
– Views
– Essential services
2.Types
• Separate working kitchens (enclosed or isolated kitchens) are designed for meal preparation and may include facilities for other domestic tasks.
• Working kitchens with dinning spaces and dining kitchens allow for meal preparation, other domestic tasks and activities such as eating and watching television.
3.Size and shape
i. U - shaped Plan
• The most efficient arrangement because of
– The short distance from work centre to work centre
– The amount of cabinet space
ii. L - shaped Plan with a continuous appliance counter
• Space on two adjacent walls is also efficient.
• The more counter and cabinet space, the longer the walk between cooker and refrigerator.
iii. Straight line plan
• Least efficient due to the fact that there is not enough counter and storage space.
• Usually found where space is very limited.
• Corridor plans disadvantage is walk through traffic.
iv. Island and peninsula
• Plans require a large spacious area.
• The island floats’ in the middle space while the peninsula is an extension of a wall counter.
4.Ergonomic aspects
• ‘Ergonomics’ is defined as the study of work and its environment in order to achieve maximum efficiency’.
• Lines joining the centre points of the sink, cooker and refrigerator form the work triangle.
• The selected heights for work surfaces and shelves should be aimed at minimising the amount of movement required.
• Sufficient space should be allowed for kitchen users to stand or sit and operate kitchen equipment efficiently and safely.
• A sequence of work surface/cooker/work surface /sink/ work surface is recommended.
5.Surfaces
• Floor coverings should be slip resistant and provide for easy clean up. They include vinyl, rubber, carpet, ceramic tiles etc.
• For wall coverings should be easy to clean, preferably water resistant and impervious to smells. Paint is often the easiest and least expensive solution.
• Work surfaces should be easy to clean, heat resistant, water proof and resistant to chemicals.
They include hard woods, ceramic tiles, marble etc.
6.Kitchen units
• These may be designed to cover an area from the floor to the ceiling and from the floor to the work
surface or to cover parts of the walls like wall units.
• Considerations include the amount and shape of available space, versatility, style of kitchen,
hygiene and efficiency in operation (for example, plastic coatings on shelves are easy to keep clean)
7.Kitchen sinks
• It is an advantage to have the sink near a window with a pleasing view.
• Main sinks should be a minimum width of 500 x 350 mm and 175-200mm in depth.
• For maximum efficiency a double sink is recommended.
8.Lighting
• Burning and wounding accidents are more likely if consumers work in their own light, therefore, daylight needs to be adequately supplemented by artificial light.
• Work-surface lighting may be provided by strip lights fixed to the underside of wall cupboards or shelves above the work surface, or by lights positioned on the ceiling above the work surfaces.
• Lights on cooker hoods will illuminate cookers.
• Dining areas may be lit by low-hung pendent fittings or cylindrical ‘down light’ mounted on or recessed into ceilings.
9.Heating
• As much as the kitchen generates a lot of heat, kitchen temperatures should be between 12°C and 15°C
10.Ventilation
• Kitchen waste products such as moisture, heat, grease and fumes need to be removed otherwise condensation, excessive heat and stale air will prevail.
• Efficient kitchen ventilation will remove these waste products at or as near as their sources as possible without causing draughts.
• Open windows create draughts which carry grease-laden steam and odours to other parts of the house.
• For efficient ventilation, extractor fans and cooker hoods are recommended.

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Titany answered the question on May 5, 2022 at 12:41