The goals of a good kitchen work triangle are to place the three most common work sites the most efficient distance apart and to minimize traffic through the work zone.
In the traditional kitchen the three main work sites are:
- Refrigerator – the cold storage work site
- Sink – the cleaning/preparation work site
- Stove – the cooking work site
The concept for the kitchen work triangle was developed by the Small Homes Council of the School of Architecture at the University of Illinois in the 1950’s. An invisible “work triangle” is created in the kitchen by the arrangement of the sink, stove and refrigerator.
Rules of thumb for the basic work triangle are as follows:
- No one side of the triangle should be greater than nine feet or less than four feet.
- The triangle should not be interrupted by traffic or cabinetry.
- The perimeter of the triangle should measure no more than 26 feet and no less than 12 feet.
There is some debate, today, among professional kitchen designer concerning the traditional work triangle. Although most agree kitchen work triangle is still an important element in kitchen design, may see the triangular space evolving as cooking habits and lifestyles change. These kitchen designers feel that the more actual living done in the kitchen, the more expanded the basic triangle will have to become and kitchen grow larger – which appears to be the trend – they will embrace an increasing number of activities. This will result in the need for several autonomous triangles within the room. We maybe need to plan a kitchen design for two or more cook, include an island with extra sink and cooktop and create multiple work triangles in kitchen design.
Kitchen Work Triangle and Kitchen Layout
All Pictures above from www.merillat.com
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