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Kitchen Design

Kitchen Design. Important Vocabulary. Work Centers: an area used for certain cooking tasks in the kitchen. Work Triangle: the flow of movement in the kitchen created by the three main work centers. . Work Centers. Cold-Storage Center.

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Kitchen Design

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  1. Kitchen Design

  2. Important Vocabulary • Work Centers: an area used for certain cooking tasks in the kitchen. • Work Triangle: the flow of movement in the kitchen created by the three main work centers.

  3. Work Centers

  4. Cold-Storage Center • The cold-storage center contains the refrigerator and freezer. • Sometimes, wall ovens are near the cold-storage center. • Stores plastic bags, food wraps, containers for leftovers, pitchers and drinking glasses.

  5. Sink Center • The sink center contains the sink, garbage disposal, and dishwasher. • Where tasks that require running water are completed. • Washing fruits and vegetables • Draining foods • Washing dishes • Stores dishpans and other cleaning supplies

  6. Cooking Center • The cooking center contains the range, small cooking appliances, and related tools. • Where cooking and baking take place. • Stores pots and pans, cooking utensils, canned and packaged foods, and spices.

  7. Other Work Centers • Larger kitchens may have additional work centers. • The mixing center should be between the cold storage center and the sink center (but it can in other locations too). • Measuring cups and spoons, small appliances, baking tools, and baking ingredients may be placed here.

  8. Work Centers Cold-Storage Center Cooking Center Sink Center

  9. Work Triangle • Each of the three main work centers is one point in the work triangle. • The work triangle should be away from through-traffic, the path of people walking from one room to another. • Too small = crowded • Too big = too much walking

  10. Work Flow

  11. Work Flow Regardless of the kitchen’s design, the work flow is ALWAYS the same

  12. Kitchen Plans

  13. One-Wall • All three works centers are on one wall. • Least efficient design because of all the walking that must take place.

  14. L-Shaped • Work centers are on two connecting walls. • Efficient design because it keeps traffic away from the work flow. • Can accommodate more than one worker easily.

  15. Corridor • Work centers are on facing (parallel) walls. • Good for long, narrow spaces but inefficient because traffic can interfere with the workflow.

  16. U-Shaped • Work centers are on three connecting walls. • Most efficient design because the work triangle can be equal on all sides. • Can be difficult to have more than one worker if the kitchen is small.

  17. Peninsulas and Islands • A peninsula is a countertop extension that is open on two dishes and on one end. • An island is a freestanding counter that is open on all sides and placed in the center of the kitchen. • Good for L-shaped or One-Wall kitchens

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