The kitchens must be designed to meet the needs of each dwelling and its residents, for it must take into account the space to be worked with, with their resources and levies for environmental, as well as the physical characteristics of the inhabitants, in order to establish the best relation between space and man, facilitating the use of the kitchen.
Although there are measures that are called standards, developed through study of physical with women of different statures over the last few decades, the practice of cooking is no longer exclusively of women and today men also “took over command of the pans” and the advantage of the kitchen planned is the power to adapt these measures to the standard of each family situation.
The counters, for example, may be between 85 cm and 105 cm from the floor level, depending on the height of each head of the kitchen, usually using the table below:
Already between the cabinet of the kitchen and the upper cabinets to the distance varies between 40 cm to 70 cm, with a depth of 60 cm to 65 cm for the office and 20 cm to 40 cm for the upper cabinets.
The kitchen cabinets should have a background with at least 10 centimeters of height, away also 10 centimetres so that the feet can accommodate under the platform, the ideal that the base has a entire coat, without feet, so as not to accumulate dirt and facilitate cleaning. While offices that are suspended must be at least 14 cm from the floor for the broom cleaning be able to get to the bottom of the cabinet. This distance from the base of the cabinets in general ranges from 10 to 22 inches tall.
The minimum distance for passing is 60 cm, but to lower it takes at least 76 cm, and there is still a minimum distance to open the oven, 90 cm, and the doors of the cabinets that should be taken into account. Then the minimum distance is 80 cm for 1 person and 120 cm for two persons, between two branches is recommended between 120 cm to 150 cm.
If you are planning a kitchen with island need to have a good space in it, leaving at least 60 cm to move around all sides of the island, and those of 120 cm between the island and the cabinet parallel.
The microwave oven should be at eye level, its center can be between 130 cm and 150 cm from the floor, as his door opens laterally, since the electric oven can be accommodated below the micro-waves, and between 90 cm to 97 cm from its center. The column oven should be away from the hob so that appliances are not greasy.
As for the stove, which can be a built-in traditional oven or an electric cooktop or gas, should be near the sink of preference, with a transition area between both to accommodate hot pans, and allow the preparation of food, this area can be between 90 cm to 1,20 cm. The kitchen hood is usually to a minimum height of 50 cm from the bench top and can reach up to 70 cm of the same.
The sink should, whenever possible, be in the freight window, or the area with highest luminance, so that the washing and prepare the food aspects of it are well visible, another recommendation is to always use white light in the kitchen and never the yellow light.
The countertops are a good option to make small meals and also act as “pass the dishes”, between the kitchen and the dining room, they can use stools with 70 to 80 cm of height where the top of the bench should be between 100 and 110 cm of height, with a minimum of 45 cm depth and between 20 cm to 30 cm to accommodate the legs under the table. Or if, instead of chairs use chairs, the height of the table top should be 70 cm tall and 40 depth.
Sectors of Work
The ideal distribution of the spaces is when it is possible to create a work triangle, where the sink is at the center, between the fridge and the stove, this technique of positioning facilitates and reduces handling unnecessary in the kitchen.
In the wyse of the cabinets should seek rationality, next to the stove to the pots, seasoning and utensils preparation, next to the sink cloths crockery, cleaning materials and organic waste, and in the vicinity of the dining table or countertop american, the cabinets with dishes, glasses and cutlery.
These are the usual measures in most of the projects of kitchens planned, but each project will have its specificity, with factors inherent to the distribution of the spaces as points of light, water, sewer, gas entry, openings, passages, spatial relationships, dimensions, technical manual of each appliance, and others.
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