Other Homework Help

Kitchen planning and drafting

Work–

We are now going to space plan and draft the kitchen.

As for the kitchen, you will create a minimum of 3 preliminary plans and then refine and draft the most successful plan.

You may do the preliminary studies in ¼” but draft the final in ½” scale.

Again:

Kitchen and bath dimensions are in inches. ( not feet and inches)

K and B plans and elevations are drafted using ½ inch scale

There are 3-dimension strings in plan, strings are complete not partial

Outer string- overall dimension interior edge to edge

Middle string- width of openings including trim, from outer trim edge to outer trim edge.

Closest string- center of all appliances and fixtures

Horizontal cut or section of plan at ceiling height

The video you viewed last week on NKBA standards applies to both the kitchen and baths for drafting criteria. The are 3 strings of dimensions. The outermost is the overall interior wall dimension. The middle string dimensions the center of appliances. The inner dimension is to the window and door openings including frame or molding.

For the kitchen, use basic room dimensions of approximately 21’ x 23’.

1. You must include a walk in pantry-shelves at least 8” deep and 30”-36” for traffic space.
2. 1 main sink approximately 30” wide x 22” front to back- this usually fits in a 36” wide cabinet, unless you use a wider sink.
3. 1 secondary or smaller vegetable sink
4. 1 cooktop of 36” or 48”- cabinet width for 36” cooktop should be about 1.5” to 2” more on each side. So 39” or 42” cabinet for 36” product makes it easy to install. The vent hood above the cooktop must be at least the width of the cooktop, by code. For a 48” cooktop, especially gas, people may use a 52” vent hood because of the amount of heat being generated and lost. We are using a cooktop which sits on top of the counter. Obviously on could choose a range that includes ovens and burners on top.
5. 1 double oven or oven combination of 30”- this needs a 33” wide cabinet.
6. 1 dishwasher, to the right or left of sink. It should be near dish storage. Dishwashers are 24” wide. If it is in a corner, you must leave space for drawer pulls on both the dishwasher and cabinet, so not right in the corner, 3” out would leave space for everything to open.
7. Refrigerator, 36”wide, 24-26” deep. Refrigerators come built in, free standing, and cabinet depth. This information will be crucial when we deal with cabinet details and product selection. They still make deeper refrigerators but those go in DIY kitchens where people are not using designers.
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8. Microwave- this can be in the double oven set, or in the island, in a drawer form, or in the upper or wall cabinets. It cannot sit on the counters and should not be designed to go above the range or cooktop.

CABINET SIZES-

general information. Base cabinets are typically 24” deep including the top. They come in different box sizes and typically are sized in 3” increments starting at 9”. Random areas may have fillers or custom fitted details

Base cabinets are 36” high, typically, to the top of the counter surface. This includes the toe kick space below the cabinet which is typically about 4” high and deep.

Now that you have a list of what you need to include, you need to think about logical arrangement, spacing on countertops between appliances and fixtures, and traffic paths.

See the NKBA Planning Guide link

SPACING

For spacing on counters between areas see your NKBA small text you have with the class. Spacing is mainly what it tells you. Some things require 17” between work areas and some less. A good idea is to think or plan for about 18” for work area between appliances, at least.

You need a space to put groceries down when you take them from the REF. You need space on either side of the cooktop to put hot pans in an emergency or things you are to cook or season with. You need some area to put things down when you get them from the oven. The idea would be to provide a space of about 18” beside each appliance for this function and as a safety device.

We generally want heavier items where it is easier to get them, as heavy dishes in a base cabinet drawer. The top row of drawers in the base cabinets is prime use space as it is easy to reach and see. As you may have noticed, newer kitchens have more drawers in the base cabinet area and fewer cabinet doors. Drawers can be configured to hold items in many ways and are easy to see into. Of course, we cannot have drawers in the upper cabinets. This becomes more crucial to know when we get to cabinet selection and elevations. We can cover elevation spacing there.

You do not want to be moving something hot too far or having to walk with it. You are always thinking ease of function, less stress on joints, and safety.

KITCHEN TRIANGLE-

Now for placement of the 3 primary workstations. We have typically called this the work triangle. In large kitchens there may be several work triangles, but you still must think of the relative distance between work areas and their placements.

The 3 workstations -we typically consider are the sink-prep area, cooktop-cooking, and REF-storage.

If the distance is far, you can get overly tired cooking. If it is too short, you are crowded.

It is usually around 19-25’ give or take. Most books say the island should not interfere with the triangle. In some cases, particularly remodels, it may come into the triangle and not be a problem. It may act as the main prep area or resting station for produce and items during preparation.

Again, if you have taken Res 1 or 2, you have the text for that class and can refer to it in the kitchen information chapter.

There are different typical kitchen configurations as that text mentions, like u, galley, etc. A kitchen must get bigger as the sq footage of a house is increased. When you add major space to a house, the kitchen must grow to serve the increased use.

You will notice other typical placements. The kitchen must either have a window or open into a space with exterior access. Usually, the sink is placed under the window or where there is a view. The sink is the area most used

The ovens can be out of the way as you do not stand at or over them. You check them occasionally and take things in and out.

The cooktop should be placed where it is safe, and design- wise you need to think about the placement and look of the corresponding vent hood. Does the client mind the vent hood in the center of the kitchen or want it against the wall?

The REF. is often near the entry and or pantry as they are both storage and may be most convenient near the garage or parking area. Ovens and REFs are typically insulated today and can work next to each other.

HEIGHT GROUPED TOGETHER- Remember that you need to think about which items are counter height as the cooktop and sink, and which items are high as the REF and double oven.

Tall items should not breakup a counter run. If it is a very large kitchen, there may be a tall cabinet in a low cabinet or base cabinet run just for focus or looks, but not in the main triangle.

TRAFFIC PATHS-

The aisles or spacing between cabinets is crucial for ease of use a safety.

The typical width is 36” between counters or cabinet areas. In areas where there is heavy traffic or doors opening, you need at least 48”. Most of the time we try not to open any doors into the traffic path aisle. The placement of the REF, dishwasher, range, oven, all appliances with doors, needs to be well considered. Obviously if the kitchen is laid out as a 4 sided square with no island, there is usually 7’ to 8 ‘in the center and plenty of room for doors to open. If a space is tighter, then the type of door, as a French door REF. needs to be considered. Again, think use and safety