Continuing with the theme of the kitchen as “the soul of the house” that we started to see in the previous post on Let’s talk about kitchens. Part I: Trends, this time we are going to analyze the kitchen from the functional and design point of view. That is, we will talk about measures and how to design a kitchen to make it work better.
Perhaps you are thinking of renovating your kitchen and the first doubts that come up to you is if you will fit that wonderful island that you like so much and how you should think about the organization of the kitchen furniture so that you are comfortable cooking.
Obviously if you go to a kitchens store they will help you in the design process, of course. Even if your idea is to go t Ikea
there you can also attend.
But if you are a restless mind like me and you can not stop giving a thousand laps at home or just want to go a little prepared and go get an idea, you can start by making a previous design and see what fits and what does not and how if your idea Initial would work.
For this you will need some basic guidelines. Depending on your level of desire, you can even save your long tail in Ikea.
The main aspect on which the measurements of a kitchen are based is ERGONOMY, that is, measures that adapt to the natural movement of the human body to work comfortably.
Photo: Kansei cocinas
Although each kitchen manufacturer will have its own measures, there are generalized measures that can help us to get started.
The measurements of the kitchen base furniture are:
- Bottom: 60 cm
- Height: varies from 80 to 90 cm (not counting the thickness of the worktop)
- Width: There is a wide range (15, 20, 30, 40, 45, 50, 60, 80, 90 and 120 cm). The most common are 45, 60 and 90 cm.
The low furniture consists of three parts, the first in the base, then the body and finally the countertop.
- The baseboard should never be less than 7.5 cm high, usually 12 cm tending to go less every time. It is set back so that it is comfortable to work with the body glued and fit the tip of the foot. Height adjustable legs allow adjustment of floors that are not 100% level.
- The body of the furniture has the height of 70 to 80 cm
- The thickness of the hob varies according to the design of the kitchen and the material, it is usually 2 to 5 cm. Well, this would be great, but the current trend is to go to very thin worktops. According to Estudio Funciona (specialists in design kitchens by the Italian firm Veneta Cucine)it is now normal to go to 12mm thick worktops, even if they are assembled in 5mm steel. You can see a 12 mm worktop mounted in his new studio in Las Rozas:
Photo: Estudio Funciona
And also an example of Study It works of a worktop of 5 mm, flush in this case in a thicker surface, but that could be mounted in the air.
Photo: Estudio Funciona
The dimensions of the tall kitchen furniture are:
- Bottom: 35 cm
- High: the most common are 70 and 90 cm
- Width: There is usually a wide range (30, 40, 50, 60, 80 and 90 cm).
The distance between the tall cabinet and the worktop will be between 50 / 55cm. And the distance from the hob to the extractor hood about 65-70cm.
With this we have a composition of furniture in which the total height of the furniture reaches a maximum of 2.40 m in which the working plane (surface of the worktop) should be about 95 cm.
Furniture in column:
- Bottom: 60 cm
- Height: determined by the height that has been chosen in the high furniture reaching all the same level.
- Width: There is usually a wide range (30, 45, 50, 60 and 90 cm).
These are some very basic measures with which you can work and understand any kitchen design. There are other modules according to the manufacturers with which you can create semicolumns, on countertops, attics etc. But all are based on these general guidelines.
Photo: Kansei cocinas
The standard measure of household appliances is 60cm. Although you can find models of 45cm as well as 90cm. In front of the refrigerator you need 80cm of free space.
The working triangle is a theory developed in the 1940s at The Illinois School of Architecture in the United States, which consists of connecting the main areas or work points of the kitchen and the routes to be made between them . This theory allows us to be based on an ergonomic design when designing our kitchen, but everything also depends on the workflow of each person and the space available. Therefore, it is not a fixed rule, but, based on it we can vary it and accommodate it to our needs.
The zones are three, hence the theory is called the triangle of work:
- Storage area. Refrigerator
- Preparation and cleaning area. Sink
- Cooking zone. Cooking
If we join these three zones (in that order, since it is the logical order of work) we will obtain a triangle within which we will place ourselves to cook. The conditions that must fulfill this triangle to be optimal are:
- The sides of the triangle should measure between 1.2 meters and 2.7 meters
- The sum of the three sides must not be less than 4 meters nor more than 7,9
- There should be no obstacles, such as furniture or islands, that interfere with the sides of the triangle
- The working triangle should not be a passage area of the dwelling
The minimum kitchen should consist of at least 5 modules of 60 cm. This is only a recommendation if you are looking for a comfortable kitchen, although there are many good examples of mini kitchens that we will discuss later.
The distance between the worktops of a kitchen with two parallel workbenches must have enough space to move freely and open the drawers and doors. So if you want a kitchen with island you have to leave a minimum space between the low furniture and the island of at least 90 cm (ideally 120 cm).
Between the cooking area and the sink should be 60cm. It is recommended that 50cm of free space is left on each side of the plate.
Next we will see the different options of distribution of the space of our kitchen attending to this small geometric rule.
Online cooking is one of the few exceptions, since the distribution prevents us from forming a triangle. However, it is an interesting distribution when you do not have much space to make the most of it.
Another peculiarity of online cooking is that the logical order of work is altered, since placing the cooking on the opposite end to the refrigerator does not do anything aesthetically. The extractor hood is usually an important composition element that must have its space on each side and therefore in a minimum kitchen of 5 modules, the cooking would be in the center.
After talking about the organization from the outside, I want to finish talking about the organization inside.
For this I leave a link to a very interesting video of B a la moda, where Belén tells us how she has organized the cabinets in her kitchen. By the way, look at your kitchen, because it has many interesting details, such as the microwave built into low cabinet.
I found a video full of great ideas, especially the cookies, vegetables, pastas, cereals, etc. All good cheap with Ikea containers. What you think about it?
If you are interested in these organizational issues, you will love the article in which I put into practice the method of Japanese Marie Kondo in the organization of my closet:Organise closets with Marie Kondo’s book.
Are you thinking of renovating your kitchen?