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Kitchen Renovations
(Continued from our Kitchen Remodeling page) |
Kitchen Layout
A good kitchen layout is essential to functional and efficient design. The kitchen layout should be designed to suit the client’s requirements and the size and shape of the room. For a kitchen renovation it is important to bear in mind the location of existing electrical and plumbing services which may be costly to relocate. Whilst clients needs vary, the following basic layouts can be applied to most kitchens.
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One Wall
With appliances and cabinets set out on one wall, this kitchen fits into a very limited space. This layout requires between 1800mm and 3000mm to be efficient. Storage is mainly located overhead, and under-bench appliances are used. This kitchen could also be hidden behind bi-fold doors, ideal for small houses or where little cooking is done. |
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Galley
A galley layout allows efficient use of space. Storage can be located above and below either length of bench. Special attention needs to be given to ensure there is enough space for cupboard door and drawer clearance and bending down. The recommended width for a galley walkway is getween 1200mm and 1800mm. A galley layout required good lighting and works most efficiently where one end of the room is closed to through traffic. |
L-Shape
The L-shape layout is most suited to larger, long or narrow rooms. With this layout the kitchen occupies the corner of the room, allowing it to be intergrated with other living areas. Positioning of the work centres on two adjacent walls works well where two or more cooks will use the kitchen and can allow space for a meals area. The length of a leg should be between 900mm and 3000mm with a maximum combined length of 3500mm. |
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U-Shape
The basic U-Shape layout allows efficient use of space and suits rooms of all sizes. In some kitchen one of the legs of the U can be used as a breakfast bar. The recommended width between legs of the U should be no less than 1500mm and no more than 2200mm. Add another leg to the U layout and a G shape layout results. |
Island
An island can be used in combination with the previous kitchen layouts. An island kitchen comprises a central freestanding work area which may be used for food preparation, cooking or informal dining. An island will provide additional bench and storage space, however is only practical in a spacious room. Minimum clearances should be maintained between benches and the island should not be located in a thoroughfare for household traffic. A mobile storage unit with butcher’s chopping block could also be considered an island. |
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Open Plan with walk-in pantry/scullery This layout combines an enclosed workspace generally centred on food storage (pantry and possible fridge) with an open plan space. An additional preparation sink and other food preparation appliances may also be located in the enclosed workspace. Clearly different layouts will present the designer with a different set of challenges but some will be better suited to particular space restrictions or client needs than others. |
Kitchen Storage
Storage needs should be managed according to the client brief, incorporating ergonomic considerations and the location of planned work zones. A well designed storage solution makes the best use of the space available and provides easy access to items at their point of use. Items should be stored in the work zone in which they will be used and those that are used together should be stored together. Frequently used items should be stored in the most accessible areas.
In each work zone, storage space is required for: |
Food Storage Zone
- Perishable items
- non-perishable items
- wine and spirits
Food Preparation Zone
- chopping boards and knives
- utensils
- mixing bowls and small appliances
- cookware
- oven trays, bakeware and cooling racks
- condiments, spices and oils
- everyday serving platters and utensils
- cookbooks
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Clean-Up Zone
- garbage bin (compartments for recycling and possibly composting)
- food storage containers, cling wrap and bags
- cleaning products
Additional Storage Requirements
- everyday crockery, cutlery, drinking vessels (best placed where they can be accessed without interrupting the cook and near the dishwasher
- special use serving platters, utensils, glassware and crockery
- small appliances such as toasters and kettle (may be stored in breakfast zone)
Storage Options
Traditionally, rows of cupboards with one bank of drawers for cutlery an utensils, and basic overhead cupboards were the norm. Now we have a vast array of options where a sorage solution is tailored to suit each client.
Storage option include:
- cupboards and drawers (including corer drawers
- appliance cupboard
- wire shelving (including spice racks, corner cupboard carousel, pull out corner cupboard or pantry unit)
- vegetable baskets
- mobile storage units
- garbage bins (pull-out, in bench)
- railing (for cloth and paper towel, utensils on wall near cooktop
- open cupboard (for cookbooks, wine rack, display items or vertical plate racking)
- swing-out worktop extension (store heavy, frequently used appliance out of sight)
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Kitchen Ergonomics
Coming soon...
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