An important part of planning a kitchen is to consider how the work and traffic should flow and through the kitchen space.
A designer should look not just at the kitchen but also at the surrounding rooms. The traffic flow should not disrupt the cook as they work in the kitchen.
Another important consideration in the design process is to work out if the main cook is left or right handed. This will have an impact on how they use the space.
A standard kitchen workflow includes the following zones:
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- food storage zone
- food preparation zone
- food serving zone and
- the clean-up zone
Sonja McAuliffe from Archertec Interiors says, “Careful planning is the key when it comes to ensuring that a space is both aesthetically pleasing and functional. The first step is to identify all the crucial elements that are required within the kitchen and then, as they are being placed constantly think about how the space will look and work if you place items here or there. Also, consider the impact the item may have on other elements that need to work in the same space. Will they cause a clash of people or appliances if they are being used at the same time?”
Design Tips
- When planning the space, carefully consider how the work should flow using a logical sequence for the functions to be carried out in each of the work zones
- The kitchen should be oriented to either the left or right handed requirements of the primary user to create a comfortable workflow from left to right or right to left respectively
- Allowing for an effective traffic flow in and around the space is an important factor in the design
- Where possible, avoid the inclusion of a major thoroughfare that cuts through the kitchen’s workspace, as this will constantly disrupt functions within the workspace
- Consider all required and recommended clearances to ensure the Unobstructed, safe and effective use of the kitchen.
- Regardless of the size or shape of the kitchen, priority must be given in the planning stages to eliminate any design flaws affecting smooth traffic flow and transition through the work zones
- Pull-out units and moving corner units are great storage options within the design layout. However, ensure you have allowed enough space for their efficient function in traffic flow areas
- The refrigerator is the most commonly used appliance in the kitchen, therefore it needs to be given priority when placing appliances. Ideally it needs to be easily accessible from all areas in the kitchen and from adjoining rooms.
- Hey second sink close to the cooktop is an ideal solution where the kitchen covers a large area and the distance travelled between the main sink and cooktop is not ideal
- Avoid placing a fridge of freezer hard up against the wing wall as this will limit full access to the baskets or drawers because the appliance stores will not fully open
- Discuss design options with your client such as the recommendations for the specific clients placements and the importance of facilitating a natural work flow sequence
- Fridge drawers and dish drawers have an effect on the work triangle and allow to designers more flexibility in the design
For more information give us a call at Benchmarc kitchens and joinery your local Canberra kitchen company.
