Is your kitchen right for you? Choose the best kitchen fitting for your needs…

Our work - Worktop fitters Contemporary kitchen
Kitchens should be designed to meet the needs of each dwelling and its inhabitants, for this it is necessary to take into account the space to be worked, with its resources and environmental impositions, as well as the physical characteristics of the residents, in order to establish the best relationship between space and man, facilitating the use of the kitchen.

Although there are measures that are called standards, developed through physical studies with women of different statures over the last decades, the practice of cooking is no longer exclusive to women and today men also "took over the pots" and the advantage of the planned kitchens is the power to adapt these measures to the pattern of each family situation.
Kitchen cabinets

The counters, for example, can be between 85 cm to 105 cm of the floor level, depending on the height of each chef.

Between the kitchen cabinet and the upper cabinets the distance ranges from 40 cm to 70 cm, with depth from 60 cm to 65 cm for the cabinet and from 20 cm to 40 cm for the upper cabinets.

Kitchen cabinets should have a base at least 10 centimeters high, also spaced 10 centimeters so that the feet can accommodate under the platform, ideally the base should have an entire coat, without feet, so as not to accumulate dirt and facilitate the cleaning. While hanging cabinets have to be at least 14 cm off the floor so that the cleaning broom can reach the bottom of the cabinet. This distance from the base of the cabinets generally ranges from 10 to 22 inches in height.
Passages

The minimum distance for the passage is 60 cm, but to lower it is necessary at least 76 cm, and there is still the minimum distance to open the oven, 90 cm, and the cabinet doors to be taken into account. So the minimum distance is 80 cm for 1 person and 120 cm for two people, between two counters it is recommended between 120 cm to 150 cm.

Anyone who plans to make a kitchen with island needs to have a good space in it, leaving at least 60 cm to travel around all sides of the island and those 120 cm between the island and the parallel cabinet.
Oven Column

The microwave oven should be at eye level, its center may be between 130 cm and 150 cm from the floor, as its door opens laterally, since the electric oven can be accommodated below the microwave, between 90 cm to 97 cm from its center. The oven columns should be kept away from the stove so that the appliances are not greasy.
Cooker

As for the stove, which may be a traditional built-in oven, or an electric or gas cook top, it should be near the sink preferably, with a transition area between both to accommodate the hot pots and allow the preparation of food, this area can be between 90 cm and 1.20 cm. The hood is usually at least 50 cm high and can be up to 70 cm from the top.
Sink

The sink should, whenever possible, be in freight the window, or area with greater luminosity, so that when washing and preparing the food its aspects are very visible, another recommendation is always to use white light in the kitchen and never the yellow light.
Worktops

Worktops are a good option for small meals and also work as "entrees", between the kitchen and the dining room, can use stools with 70 to 80 cm in height where the table top should be between 100 and 110 cm high, at least 45 cm deep and between 20 cm and 30 cm to accommodate the legs under the top. Or if instead of stools chairs are used the height of the table should be 70 cm high and 40 deep.
The ideal distribution of spaces is when it is possible to create a working triangle, where the sink is in the center, between the refrigerator and the stove, this positioning technique facilitates and reduces the unnecessary movements in the kitchen.
In the cabinets sectors you should seek rationality, near the stove to the pots, seasonings and cutlery, near the sink the dishes, cleaning materials and organic garbage and around the dining table or American bench, cabinets with plates, glasses and cutlery.

These are the usual measures in most planned kitchen projects, but each project will have its specificity, with factors inherent in the distribution of spaces such as points of light, water, sewage, gas inlets, openings, passages, spatial relationships, dimensions, technical manual of each appliance and others.

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Courtesy of: Arquidicas

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