In this article, you will get clever ideas for planning a modern kitchen. Stunning tips for a convenient and stylish kitchen. Expert's kitchen planning advice.
A housewife spends many hours in the kitchen, filling the eating needs of the family.
If the kitchen is well planned and convenient to use most of the time, energy, and physical effort could be saved.
Meal preparation in old-style kitchens is often a major hike that could be eliminated by the application of a little thought, the inclusion of today's work-saving equipment, and a few changes in layout.
Kitchens have three work centers, food preparation and storage, dish-washing, and cooking and serving.
In the Ideal kitchen layout, incoming groceries are put on a table or drop shelf, just inside the back door.
Then without a step, perishables can be tucked away In the nearby refrigerator.
The work counter is located between the refrigerator and sink. food can be prepared without wasting steps.
If the serving center is beside the range, on the way to the dining room again steps are saved.
On the return, trip spoiled dishes are brought from the dining room, sorted, stacked, washed, and put away.
All surfaces in the modern kitchen are washable. Monel, rich, lustrous. a silvery metal is used along the working surfaces.
It is a natural alloy containing two-thirds nickel and one-third canner. and is a solid metal like sterling, with no coating which can wear away.
Complete monel cabinet sink units are now available, also other cabinets in standard size units.
A selected combination will fit any kitchen when assembled.
If necessary. special monel sinks can be custom-built to fit unusual requirements.
In the perfect kitchen, the space devoted to cupboards and cabinets naturally depends on the size of the family, and an extra capacity should be available for visiting friends.
A yardstick for the drafting storage and cupboard space has been generally accepted by kitchen planning experts.
It is that storage space should be governed by the number of bedrooms. A three-bedroom house will average four persons for normal occupancy.
In all cases. a theoretical two visitors are allowed for so that in such a case, a kitchen for serving six people is required.
The formula is six square feet of shelf space above the counter for each person.
So much depends on the conditions of available space in any kitchen that cabinet space requirements may vary widely.
The man responsible for the planning should make the best possible cabinet layout.
There are standard factory-made interlocking base and wall cabinets on the market if a custom-built cabinet arrangement is too ambitious.
As the basic Idea of scientifically arranging working centers and storage space to economize steps is adopted, it Is next necessary to consider, how the distribution should be made.
In the refrigerator and preparation center, where meal preparation begins, the upper cabinet should be devoted to staple foods, spices, extracts, canned goods, dry cereals, baking powder, soda. etc.
The base cabinets should hold baking pans, flour, sugar, cutlery.
The correct rule is to place cutlery, pots, and pans, and staple foods at their point of first use.
If they are to be used equally at two different points, there should be a set for each point Thus a supply of salt, stirring spoons, and mixing gadgets should be located at both the preparation center and the range center.
The factory-made interlocking standard-sized cabinets are manufactured to the standard of craftsmanship and finish of fine furniture.
Companies suggest that in the dishwashing center a number of utensils are needed. These include silver, saucepans, cooking utensils, cleaning materials, baking dishes, and non-perishable vegetables Potatoes and other vegetables that must first be washed before cooking should be kept in ventilated vegetable bins in the base cabinet.
The glass should be placed on the adjustable shelves nearest the refrigerator, and china on the opposite side nearest the range.
The range and serving center should, if possible, be located nearest the door leading to the dining room.
This center provides both counter and storage space.
Ranges, today are constructed to furnish countertops, but it is important to have a cabinet of appropriate size alongside, and also over the range.
In the top drawer of the base cabinet, cutlery is stored.
Authorities also recommend that bread and pastry be stored near the range.
Not only is it convenient to have bread at this point in serving the meal, but it is also convenient for many cooking and serving operations.
Toast is often made here. In the cabinets above the range, platters and serving dishes are stored.
The coffee percolator and teapot, the toaster, waffle iron, grill, a supply of tea and coffee, and other such items should be stored in the upper cabinets here.
Much is expected of the modern kitchen.
The kitchen should have a working area, with plenty of cabinets. A rectangular flood space offers the most possibilities.
One side should be equipped for the preparation of meals, and the other for clearing away. In this way, work can progress from one step to the next without loss of time or effort.
The sink, at the height of 34 inches, should be central to both the preparation and clearing units, and in a cross position to the stove.
On the preparation, the side should be grouped the refrigerator and food storage spaces, a cabinet with a working surface, the stove, and a serving surface.
The clearing side should have a stacking surface—table or sink drainboard. a drainboard for clean dishes and utensils, and cabinets for dishes and utensils.
There should be a balanced grouping of cupboards on each side. Utilization of the space under the sink, stove, and tables will provide compact storage in the smallest kitchen for every necessary item.
No storage space should be too high for comfortable reach. Cabinet tops, stoves, and tables should be at convenient working heights. In the kitchen cleanliness is an absolute requirement. Sink, stove, and cabinets, should all be selected with easy cleaning as a primary consideration.
A floor of tile, linoleum, or other easy cleaned material should be used; and washable walls are also desirable.
Never should there be any corners, nooks, and crannies where dirt may lodge and resist removal kitchen equipment, as well as flooring, wall covering,s and drapes, is now sold in such a variety of colors that it is possible to develop schemes soft or riotous in effect, as personal inclination dictates.
To simplify kitchen work, tasks should progress in an orderly fashion from one work center to the next.
Under ordinary routine, the process is from right to left, as preferred by most right-handed home-makers.
An efficient arrangement for cabinets and appliances is to place the mix center on the right of the work area, followed by the sink, range, and food seining center.
Distance between cabinets or appliances opposite each other should be at least 4’' to allow plenty of room for two workers.
Cabinets at the right angle to each other but separated by work area or door should have a clearance of at least 3’'.
The approval for appliances such as stove and refrigerator located in this position is 4’'.
The standard height of the cabinet apparatus is 36”. This is a cozy level for most women but may differ for taller or shorter homemakers.
If needed, adjustments for differences in height of an inch or two should be made by changing the height of the toe space.
The cooking range should be placed at least 18” from the water vapor created during cooking.
In the average kitchen, there should be a minimum of 15” of counter space beside the refrigerator to allow room for placing articles taken from it.
For dishwashing, 36” of space is needed at the right of the sink bowl for stacking dishes before washing; and 30” of the left of the sink for the dried dishes.
About 24” of space alongside the range for setting out dishes or dinner plates is needed.
Mixing and food preparation call for another 36”. Kitchen storage space should be planned so that the most frequently used articles can be stored in the area from one foot above the floor to a little higher than eye level.
In the One Woman-Power Kitchen who is the woman? The mistress of the house, of course.
This means that the kitchen should be made so comfortable, arranged so conveniently, and equipped so efficiently that this woman, who must be wife, companion, mother, teacher, seamstress, cook, marketer, sock-darner, floor sweeper, waitress, budget maker, and all-round homemaker, shall not only have time and energy for all these arduous home duties; but for social, religious, cultural and civic interests, as well. " Comfortable," " Convenient," and " Efficient "; are the three qualifications of a successful One Woman-Power Kitchen.
First of all, coolness in summer and proper ventilation. There can be no comfort in a room that is a combination of a blast furnace and a Turkish bath.
To ensure a fair degree of coolness in summer there should be cross ventilation in every kitchen — windows on two sides.
A kitchen embedded in a house with windows on one side only is a crime against its occupant.
In addition to the windows, every kitchen should be equipped with an electrical exhaust fan set high in the wall to drive out odors and the heated air that rises to the ceiling.
These ventilating fans really are inexpensive — costing a low price, and it is high time that they are ranked with running water and gas as kitchen necessities. "
Comfortable " means also a floor easy to stand on, and a chair or stool handy to sit on.
Probably the most inexpensive floor covering for kitchens, in the long run, is a good quality of inlaid linoleum.
A small rubber mat laid before the sink or cabinet will be a godsend to tired feet.
#kitchen planning
#kitchen planning guide
#kitchen planning ideas
#kitchen planning tips
#kitchen planning design
you may also like:
No comments:
Post a Comment