kitchen work triangle is the concept used to determine the efficient kitchen layout. The main tasks in the home kitchen are done between the cooking tops, the sink and the fridge. These three dots and the imaginary line between them, form what so-called kitchen experts as a working triangle. The idea is that when these three elements are close together (but not too close) to each other, the kitchen will be easy and efficient to use, reducing the wasted steps.
There are exceptions to this rule: in a single wall kitchen, it's not possible geometrically to achieve the right triangle - but efficiency can still be achieved through the configuration of the three items, and how far they are.
Video Kitchen work triangle
Histori
Work on optimizing the kitchen layout started in 1920 by Lillian Moller Gilbreth, a psychologist and industrial engineer, in partnership with the Brooklyn Gas Borough Company. Gilbreth's Kitchen Practical was introduced in 1929 at the Women's Exhibition based on Gilbreth's research on motion saving. Gilbreth refers to the L-shaped layout as a "circle routing" which is then called the kitchen work triangle. A special model was developed in the 1940s to address the efficiency of kitchen space between major work centers: Cooking (range), Preparation (sink/dishwasher) and Food Storage (refrigerator). It is designed to maximize the efficiency of a single-baked kitchen derived from Taylor's principles that must be done with time motion studies from around the turn of the century. The University of Illinois School of Architecture develops a work triangle to emphasize cost reduction by standardizing the construction. This produces various configurations.
Maps Kitchen work triangle
Apps
The principle of kitchen work triangle is used by designer and kitchen architect when designing home kitchen:
- No legs of a triangle should be less than 4 feet (1.2 m) or more than 9 feet (2.7 m).
- The sum of the three sides of the triangle should be between 13 feet (4.0 m) and 26 feet (7.9 m).
- Cabinet or other obstacle should not cut the triangular foot by more than 12 inches (30 cm).
- If possible, there should be no large traffic flow through the triangle.
- Constraints with full height, such as a tall cabinet, should not be between two points of a triangle.
In addition to the work triangle itself, there are some practical rules to consider when planning a kitchen:
- As measured between countertops and cabinets or appliances, the work aisles should be not less than 42 inches (110 cm) for a cook, or 48 inches (120 cm) for some chefs.
- The sink should have a clear counting area of ​​at least 24 inches (61 cm) on one side, and at least 18 inches (46 cm) on the other side.
- The refrigerator should have a clear counting area of ​​at least 15 inches (38 cm) on the side of the handle; or the same on both sides of the refrigerator side by side; or the same area at the counter no more than 48 inches (120 cm) across the refrigerator.
- The stove or stove should have a clear 15 inch (38 cm) area on one side, and at least 12 inches (30 cm) on the other side.
- At least 36 inches (91 cm) of the food preparation area should be located next to the sink.
- In the seating area where no traffic passes behind the restaurant, leave 32 inches (81 cm) from wall to edge of table or table; if traffic passes behind the restaurant, allow 44 inches (110 cm).
Kitchen zone
Quite a few things have changed since the 1940s when the concept came from. After the Second World War, it was usually housewives who cooked, cleaned, ironed, and served family meals; the size of the kitchen is generally smaller than today. The kitchen is considered a work area, and planning is considered to be largely utilitarian.
The original function described by the kitchen triangle still exists in the modern kitchen. However, technology (such as microwaves and other equipment) and the way the kitchen enters into the modern (Western) lifestyle has changed. Many kitchens have grown to accommodate more than one cook, so a cooking zone is developed that is similar to the layout and zoning of a commercial kitchen. With the booming housing and growing wealth of Baby Boomers, the size of the kitchen in the United States has expanded.
This allows for commercial-style equipment, and zones for various functions that fall outside the traditional triangle, such as a preparatory station that may include another small sink, and a roasting center that has a special area for rolling the dough and grilling apart from the main ones. cooking utensils and food preparation areas. This additional zone may overlap in terms of component sharing and create a secondary triangle.
In the early 90's, National Kitchen & amp; The Bath Association introduces a multi-rectangular concept - the idea in which a separate microwave or oven is considered a fourth or fifth element, taking into account families who do not always eat together and the assumption that there may be some chefs. It was never caught - in part because PR is not enough and partly because of too much flexibility in deciding what the four corners of the rectangle really are.
The next concept is the kitchen zone. In this layout, triangular proportions are no more an ergonomic requirement. There are usually four zones: food preparation, baking, cooking and cleaning.
References
External links
- "Triangle of Work: Design for Life". Kohler Company . Retrieved 2016-01-26 .
Source of the article : Wikipedia
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