Myths,Secrets, & Huge Mistakes You'll Make Designing Your Kitchen by Joe Brandao

Author:Joe Brandao [Brandao, Joe]
Language: eng
Format: epub
Published: 2015-04-04T21:00:00+00:00

Small appliances used in food preparation fit well in base cabinets with roll outs or drawers 15” wide minimum. Your appliances and items will dictate the appropriate size. Spices and oils fit well and are easily accessible in counter standing cabinets or narrow base cabinet pullouts 10” wide minimum.

Active pantry items fit well in wall mounted cabinetry usually installed on either side of the range hood.

Clean Up Wall

In this specific arrangement we will locate the appliance on a window wall (not always possible), because we will pair the main sink(s) with a window to eliminate obstructions that might inhibit the tasks performed during cleanup (washing large pot and pans). If we have wall cabinets above our main sink(s) they will make the clean up area more restrictive and inhibit function.

Also, everyone who uses their kitchen spends a lot of time at the main sink(s) so having a view is a bonus most clients want.

The dishwasher (24” wide typically) will be placed adjacent to the main sink(s) (on the right or left) for water supply and drainage. Also, after we rinse what we are placing into the dishwasher we don’t want to travel too far and drip water as we go creating more work for us by giving us water to wipe up between the sink(s) and dishwasher.

We also will place a cabinet (18” wide minimum) with a trash and recycling bins pull out accessory installed into it, directly on the opposite side of the sink and dishwasher so we can clear plates, rinse them and place them into the dishwasher. The daily clean up tasks are performed in a straight line. I stand at the sink, clear my plate in the trash, rinse the dish in the sink, and place it into the dishwasher. Very efficient and highly functional therefore we will use this arrangement in most kitchens we design.

Having the recycling bin paired with the trash is convenient because we can store and dispose of both trash and recycling at the same time.

Again, let us use the Integration Formula above. Know its uses, the main sink(s) will wash, rinse, and supply water for cooking and food preparation.

The main sink requires a minimum of 30” on both side it so we have a large enough staging area to support staging and cleaning of dishes and glasses, pot and pans, etc. Then after washing, staging on the opposite side of the sink(s), drying, and putting away.

The kitchen items used by the main sink(s) will include dishes, glassware, cutlery(eating utensils), food storage containers, wraps (foil, plastic, wax), hand soap, dish soap, dishwasher detergent, and dish towels. Daily uses, we will (from the sink wall) set the table or island, clear the table or island, trash-sink-dishwasher, put all dishes and glassware away, and then repeat. By grouping appliances and accessorizing cabinetry to support repetitive processes effectively is how to produce a functional kitchen. Food preparation is another repetitive process that this clean up wall can facilitate because you are providing water source, adequate counter surface, and accessibility to trash for packaging and waste disposal.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.