1-INTRODUCTION:
In civilized life, properties has been divided into the service and living parts.
According to the researchments, living and service parts of the property which is the most active places are usually and denser used by owners and again in the same researchments, the kitchen has been led as the most important places.
In kitchen, operations are to store the foods, preparation of them, cooking, cleaning the devices and storing of them, service disposing litter.
With industrial revolution, hygienic statements of growing urban life had been rectified, especially, usage of water and natural gas improved the living areas. With in no need to set a fire for cooking and the risk of fire, caused the separation of living areas from the kitchen, so it forced to reduce the kitchen, too
2- ABOUT KITCHEN
2.1 The Relation of kitchen with the Residence :
Kitchen, as being worked with food materials, is a storage at the foods which has been prepared or not prepared. Because of this critical values, the direction of the kitchen is important (Such as keeping away the food being spoiled). It is not a good idea to placed kitchens where is taking the sun light (Agat 1991). For the kitchens which is working, north; north-east for dining spot; and east is the best for the bar kitchens because of living is done with the same area. as direction. For kitchens, west and south-west in not really a good idea (Arcan, 1992).
Figure 1 – According to the types, directions of residence is kitchens
Although, it should be separated from the rest of the spots of property, because of small, noise, etc. , people suggest to have visual and audile relation with the kitchen. It has been given in figure 2 and figure 3 (Arcan, 1992).
Figure 2 and 3 = Obtaining visual contact from kitchen
Service windows only make a connection between kitchen and dining spot in the living room, and they’re just helping for carriage these windows are not enough for visual contact. Because of that, there is a demand for a direct connection between kitchen and dining room (Arcan 1992).
The connection between kitchen and the main entrance should be short. The food materials have to be carried to the kitchen without too much carried to the kitchens without too much carriage inside of the property.
2.2 The Types of the Kitchens with Relations of the other Spots :
Residences kitchens are in three types due to the relations with other groups and actions inside of them. That they divided in their using ways, are planned in their properties and users needs.
2.2.1 Closed (fully separated) kitchens:
They do not contains living area (Grandjen, 1973). There is only food storage and preparing procedure. These actions, are basically cooking, preparing, washing and storing, As these kitchens provide only food preparing process, they designed smaller for easing the action (Arcan, 1992).
2.2.2 Kitchens with Dining Room :
This is the kitchen which contains dining place (Baytin, 1980). In this kind of kitchen, as it is including the dining place, is the best solution is to have a part able dining device, so working area does not get smaller and is ideal for working families. As it is easier to have a meal in this kitchen, it is ideal for time and energy consuming.
2.2.3 Open kitchens :
The design of open kitchens based on planning kitchen and living spots together. The difference of open kitchens from kitchens with dining spots is the action includes both living and dining. The action in the kitchen becomes not a priority anymore, tie primary place is living and dining spots (Agat, 1991). The kitchen may be closed by a curtain or rolling door.
2.3 Kıtchen Types in Form :
In form of working areas kıtchen can be ;I, L, U, Hall style shapes(Agat, 1991).
2.3.1 ‘ I ‘ shaped (one wall) kitchen :
The primary functions on one counter and it is lining near by a wall. One side counters sides and the circulation on it is smaller than 110,130 cm, therefore the width of the kitchen can be taken down to 240 cm. Windows mostly placed on narrow side walls, while the counter placed between the long wall (Arcan, 1992).
In the property, ‘ I ‘ shaped kitchens can be placed in 350 cm length. These types, can be easily used in open kitchens. In figure 4 (Agat, 1991)
Figure 4plans of ‘I’ shaped kitchens
It would be a good idea to put dining table in the kitchen, while the sizes are enough. The light coming from the side may not be enough if the counter get too long (Agat, 1991).
2.3.2 ‘L’ shaped kitchen :
The working areas (counters) Placed on two vertical walls, working triangle is not divided and empty spot can be used for dining (Baytin, 1980).
Washing spot should take the light. According to placed ‘L’ sides closer, oven and washer put on the each sides of ‘L’. To put a dining table to a ‘L’ shaped kitchen, it should be in square form. This shape brings a better effiency (figure 5). ‘L’ form counters, can be used in island type kitchens. The disadvantage of ‘L’ shaped kitchen, is to find a solution for the corner (Agat, 1991).
Figure 5 : ‘ L ‘ formed kitchen
2.3.3 ‘U’ shaped kitchen :
This is a kitchen which is the working areas placed on three sides. Although working senders close to each other, working triangle can be divided (Baytin, 1980). Usually used in big kitchens. It brings too many working and storing spots up. Corners need special care.
Figure 6: ‘ U ‘ type kitchen
2.3.4 Hall (parallel) type kitchen :
In this type kitchen, there is no unused area which counters placed on two parallel walls. Compare to ‘ I ‘ type kitchens, turning back movements is more struggling ‘ I ‘ type kitchens, turning back movements is more struggling (Baytin, 1980). For this reason, the working spots should be placed close to each other on one side.
Figure 7: Hall type kitchen
2.4 Action and Action Spots in Property’s Kitchen :
Kitchen is the workshop of preparing meals by the owners. Main action group is preparing meals with the materials brought from outside which is ready or not (Agat, 1991).
Braveness of the actions in kitchen belongs to coordination of actions and sub-division of them. It is shown at figure 8 (Baytin, 1980).
1 2 3
Preperation Cooking Service
# Opening # in oven # keeping meal hot
# peeling # boiling # preparing eating devices
# separation # frying # servicing meal to the dishes
# carving # grilling
# measuring
4 5 6
. Eating Washing Storing
#preparing the table # jamming the dishes # storing foods
#eating # disposing the garbage # storing cooking devices
#cleaning the table # washing-rinsing # storing eating devices
# drying # storing electric devices
# storing cleaning materials
Figure 8 The actions in kitchen (Bayitn, 1980)
2.4.1 Areas for preparing meal :
The main preparing area is the counter. The most important spot on counter is preparing place between washer and the own. This surface replaced close to the fridge, and to rage of devices and food. (Baytin, 1980). Preparing counter needs water supply close to it. It needs a washer on the left hand side.
Below of this area there should be drawer for forks, knives, spears and below of this drawer there may be a cupboard for pots, on the counter spices close to reach, and a placed under the waster. (Agat, 1991).
2.4.2. Disk washing areas :
The main devices of the disk washing are the sink and disk washer . if there is counters in both side of the sink it continued the device(Agat,1991).
The sink is the one of the most used device in triangle and should be placed on one of the triangle so it can become a time and energy consuming device (Gönen,1990).
Figure 9 Sink , fridge and oven triangle (Arcan,1992)
The working triangle is changeable for each kind and size of the kitchens(Arcan,
1992).
Figure 10 Different varieties of working triangles (Arcan 1992)
2.5 Devices and Properties of Them in Kitchen
The devices in kitchens placed on two horizontal areas. In the first design; sink cupboards, cupboards with cover and drawer, corner and side finishing cupboards, ovens, dish washers, counters, sinks with one or more parts and faucets devices has been placed. The measures are 85-90 cm height and 50-65 depth. In the second design; there is cupboards with glass cover, corner and side finishing cupboards , cupboards for glasses, shelves for species and aspirators. The measures are 40-60 cm higher than the counter, 30-35 cm depth and 40-95 cm height. In vertical design, there is a connection between two horizontal device area which has cupboards with drawers and covers and shelves for storing, ovens at eye level, micro wawes. The measures are 50-60 cm depth and 195-240 cm height.
2.5.1 Top cupboards:
These are the shelves with 30-35 cm depth, 40-95 cm heights and width is due to the kitchen fixed to the wall at the height of 125-150 cm. The cupboards placed under the oven’s width are 30,5 cm. Usually there is a glassed shelves at top cupboards (figure 11)
Figure 11 Glassed cupboards (Leicht- poggenpohl,1990).
Top cupboards are being used for glasses, dishes and dry foods. But they placed rarely used tools at the very top spots. They are designed with covers or non (figure 12)
Figure 12 Top cupboards using kitchen (Poggenpohl,1990).
2.5.2 Floor Cupboard:
Floor cupboards are the cupboards between 85-90 cm height, 50-65 depth and different width, staring food and tools. The height of the cupboards are depending on users measures and washing machine or oven’s dimensions.
Usually has covers, drawers and shelves designed for sink , faucet and range up-on counter is really important. The cupboard contains sink is a store for trash cane, electrical devices, towels, cleaning materials, drawers for eating tools, stores for dry food and rarely used tools.
2.5.3 Corner cupboards:
Usually, used in top or floor cupboards corners open or covered shelves in ‘L’ or ‘U’ kitchens . the difficulty about the corners in this type kitchens fixed with these cupboards. On corner cupboards we can use aspirator, sink or range up-on counter.
2.5.4 Counters:
Counter is a work shop of fixed on the top of floor cupboards which is put hot pots and subjected to different varieties of sharp tools by users. Because of this tough situation, the material chosen for a counter is really important as it is open to scratch, erosion and spotted.
Counters; if they are placed between fridge, oven and sink, to be leveled to them, if has to be in 85-90 cm height and 60-65 cm depth.
2.5.5 Covers (Doors):
The covers used on kitchen cupboards are in different shapes like opens with circular move, draw and star covers. The most prevalent ones are the circular move covers.
Ovens are being used for cooking foods which has been prepared in kitchens. The most prevalent ovens are furnaces prepared in kitchens and range combination. Beside of this combination there is also new technologic range up-on-counters, embedded furnaces. Ranges designed to put in the counter and furnaces embedded under the counter or on eye level.
2.5.6 Aspirators:
Aspirators are for reducing and sucking out the smoke, smell, vapor and hot air caused by oven or during the coking (Özerdim,1991). There is two different type aspirators, with or without funnel. In the type that has a funnel, has an equine working indifferent speed which is sucking the smell and smoke and throwing out from a steel or aluminum funnel after filtering in its mechanic filter. There is an extra dust filter inside the aspirators without funnels. This filter should be changed periodically (Arredmento,1997). Aspirators are place in the board on the oven in three different ways. These are fixed under the cupboard, fixed inside the cupboard and between the cupboards with a chimney hood (figure 13).
Figure 13 different aspirators using in kitchens
2.5.7 Sinks and Faucets:
Sinks are the devices for washing dishes and foods, produced from steel, enamel or synthetic materials. Sinks can be righter one or two pieces. We can placed a disposal under the sink. Corner sink can be used in ‘L’ or ‘U’ kitchens.
2.6 Establishments:
Illumination, ventilation and heating is the establishments of kitchens. The organization of kitchens should be considered surrounding facts so there would be no problems later. They are shown as:
2.6.1 Illumination Establishment:
It is divided in to two, natural and artificial. For health of psychology or physiology, natural illumination has to be used in kitchen.
Designers should be careful about:
• Latitude of building placed the window,
• Direction of the window,
• Seasons,
• Day time,
• Reflection of the floor
• Dimension of the room,
• The ratios of room’s surfaces,
• Tools used for shadowing.(Taşpınar,1977)
Figure 14 Illumination of kitchen with natural light
• General illumination
We have to use a general illumination for fitted usage and being seen inside of the cupboards. In this illumination it is the best to use scattered and without shadow.
Celina should be illuminate with fluorescent light from the top of the top cupboards for this process, ceiling has to be flat white and the distance between the source has to be at least 30-40 cm(figure 15).
Figure 15 General kitchen illumination(ÅžerefhanoÄŸlu,1977).
• Illumination of counters- local illumination
The best illumination for kitchens is the illumination on counters. There is a need to illuminate counters locally for preparing, cooking, and washing.
2.6.2 Ventilation System:
• To support fresh our for health and comfort,
• To increase heat forfeiting and speeding vaporization up (Physiologic freshening) according to heat comfort,
• Self ventilation of the residence during hot days,
• To reduce rusting and fungus during humidity is 70% or higher.
We need a funnel to remove waste gasses, vapor and/or smells created cooking (Agat, 1991). Today’s kitchen has aspirators on the oven installed in or under the top cupboard. It can remove rapidly vapor or smell if it is fixed with a funnel.
2.6.3 Heating System:
Human body aerates heat with burning foods with oxygen and also always looses heat loosing this heat follows convection, transportation and vaporizations. Human kids will be comfortable only if he will equalize the circuit. Need of heating is coming because of to increase the place’s heat to balance human body’s temperature and balance the heat transferring, to feel more comfortable(Mak. Müh. Odası.1993)
3-ERGOMOMY OF KITCHEN
3.1 Organization of kitchen areas and devices:
In kitchen area organization we will consider the ‘action areas’. Action area is the area that the motions taken place by users. These actions are caused by human measures and bordering the action areas (Arcan,1992).
Action areas and the devices areas and circulation areas should be related with kitchen’s functionality with organizations of kitchen area(Arcan,1992).
If we accept the user and the devices, to make this system efficient, there should be an accommodation. We can take dates from body’s anthropometrics measures to develop this system. Anthropometrics dates will be used for fixation of device’s dimension and stapes and human’s working areas. We have to know the users measures according to design the area less tire ding and time consumable(Gören 1993).
3.2 Ergonometric Manners:
Ergonomy is a science that relating all ‘working circulation’ system, with human’s psycho-physiologic and all cultural capacity and limits(Toga 1978). In an other way ‘is studying human, machine and environment relations, and finding solutions with using anatomy, physiology and psychology: is the world fixed ‘ergo’, (work) and ‘nomy’ (science) in Greek. That is why kitchen always being used in ergonomy literature(figure 16). Because as it is shown in historical development, kitchen is accept as real working spot(Ünügür 1997)
Figure 16 Projection of ergonomy-human relation(Singleton, 1967)
The appropriate working inside the kitchen means, the area which is fixed with condition and needs of human working. To design the appropriate working area is to cause minimum hardness and minimum force to make a job (Gören,1990)
Although there is too many issues on the ergonomy of the kitchens, usually based on three subjects. These are the order of devices, dimensioning the working surfaces and storing(Ünügür,1997)
3.2.1 Working areas desining:
Mc Cormick made the principles on suitable working areas designing so we can use it on the order of kitchen devices(Ünügör,1997)
The order of importance is the most important device should be at easiest reaching spot.
The principle of using density; the most frequent using devices has to be in the easiest reaching spot. With this rule, the ‘working triangle’ shouldn’t be cut out bye any other device which is fridge, oven and the sink.
‘I’ type kitchens which has only one wall is usually too long and good for small properties. ‘H’ type, which has devices in both sides, is not useable because of no corners. People can break off the working triangle. Usually ‘H’ type kitchens are related with balconies. In ‘L’ type kitchens people cannot break off the triangle and the unused corner be a dinning area. It is a disadvantage to have cupboards at corners and hard to use. ‘U’ and ‘L’ type kitchen never interferences the working areas and center of working close to multi-using. ‘U’ type kitchens are ideal for big residence(Grandjaen,1973)
Order of usage; devices should be set up in a line according to their action order. For right-handers they should be in an order of from left to right. Bateson(1953), Wyhte(1963), Grandjaen(1973) found same results.
The order of devices according to ergonomic solutions are, fridge-counter-sink-oven-counter-cupboard.
3.2.2 Dimensioning the working surfaces:
The researching about hands and arms showed the must relaxed position of the arm is close to body and vertical. Working while sitting or standing the requirements about hands is lifting front arm standing vertical to the body and the upper arm stickled to the body without working. The height of working surfaces cannot be figure with out studying on users anthropometrics measures. The smallest ratio and the working speed causing muscle ache is 8 cm below the elbow(Steidl, braton,1962).
Due to the technical abilities of hand and arm, the working surfaces for preparing meals should be horizontal in kitchens(poole,1993)
A working are, has to be designed and organized under the ergonomic critics and reaching limits. Devices, organization of tads has to bring up an easy movement area. All needs should be in a circle in front of the user. About the height of grabbing movements is the center of the body(apx. Stomach height).
The most arm movements done in the working counters are hands twisted from elbow and close to the body. The most efficient usage of hands is, 25-31 cm far from eyes, close and in right angle(Grandjean,1969)
The most brief movements of hands are the moves from the body to the reaching point. The most efficient hand usage is at the elbow level and close to the body (Grandjean,1969).
Without studying and concerning about differences of users’ anthropometrics measures and variations on actions can not be solved the problem of designing working surfaces in the depth of working surface has to be 55-60 cm; portable counters and/or tables should be in the kitchen. The width of working surfaces has to be , 90-120 cm between fridge and sink; at least 60 cm between sink and oven and at least 30 cm between oven and cupboard. The height leveling of working surfaces is more complex and requires different quantities.
In general the principal to measure the height of surface is to subtract the height of lower body (from leg to elbow level) from the device’s height. But the users anthropometrics measures and from the device’s height. But the users anthropometrics measures and the action causes extreme differences.
3.2.3 Storing:
Another important point of kitchens’ ergonomic solution is the storing action. Researching show in storing action using frequency, function and order of usage is important (Ünügür, 1997).
Because of this the size of the storing devices is important, same parts are categorised as ‘weak’. Especially drawers of the stores should be easy to use, while using it. It is shown in figure 17
Figure 17: Vertical storage due to easy usage (Dixon, 1991).
On the other hand we can divide the actions in the kitchen into four groups.( Corney 1972), made a researching about the functionality and he put washing, preparing, cooking and servicing in order. The foundation about storing is shown in figure 18 and 19. According to this; reaching, importance, function order and frequency is prominence and should be find an ergonomic solutions for storage (Ünügür, 1997).
There has to be enough room for tools. Some tools are being used for several times during preparing a meal, those should be in front our eyes and has to be placed the nearest cupboards, the ones we don’t use frequently has to be in top cupboards or the forest ones (Grandjean, 1973).
Figure 18: Preparing, cooking and serving areas and devices (Ünügür, 1997).
Figure 19: Dish washing areas and tools (Ünügür, 1997).
3.2.4Users Quantities:
The devices designed for human are related to their quantities. We should know human’s body type, dimensions and ability of movements give the anthropometrics quantity of their society (Arcan, 1992).
User’s measures are changeable for every societies’ anthropometrics groups (Ünügür, 1973). The most important ones shown as:
• differences between nations,
• differences between regions,
• different working groups,
• different ages
• different genders (Bayazıt, 1969).
3.3 Dimensions of kitchen action Areas:
Living and working areas has a lot of differences. The area of working is three dimensional. Working areas are designed as horizontal, vertical and oblique. We are designing the maximums at dimensioning the working area (Baytin, 1980).
The normal working area is without moving the upper – arm, it is only the area created by the front arm. In this area we are using mostly our hands.
The max. Working area is the arms can reach any point and can get things.
The figure 20 and 21 shows the data about working area and measure. The all working area, should be found with the devices types end volumes, type of action, the way of action (Baytin, 1980).
Figure 20: horizontal working area (Baytin, 1980).
Figure 21: vertical working area (Baytin, 1980).
The action areas should be well designed for efficiency of using kitchen areas. The needs of users about actions, moving areas and usage of devices are shown in figure 22,23,24 and 25.
Figure 22 Reaching heights
Figure 23 The action areas between wall and table
Figure 24 The action areas between wall and sink
Figure 25 The action areas between dish washer and oven
4. THE RULES OF PLANNING KITCHEN
We can show the facts effecting the planning, so we can find out the planning principals. It is thought that, these theory explanations can help to plan kitchen.
4.1 Design of The Kitchens:
Design is to criticize the facts has been before, to receive the needs, the phase of suggestion new solutions which has been found by examination with knowledge, ability and skill.
The phase of designing of kitchen is the time consuming of, intelligence, analysis, synthesis, and valuation. Step of designing phase is related to each other. The data of the order of this relation is shown as it. The output of the architect is related to intelligence’s, the out put is related to synthesis. Output will be a data for valuation and the designing, phase will be ended(Arcan, 1992).
We can easily find out that there is a difference between the kitchen and the hole residence while we will work on the actions done in the kitchen, working areas and the devices.
4.1.1 Technical Needs :
• Durability (construction ,breakage, filthiness, resistance against dust)
• Production against accident (electrical devices’ accident, slipping, hitting, crashing, cutting)
• Replacement in residence
4.1.2. Surrounding Needs:
• Physical needs
i) vision (illumination, intimacy)
ii) hearing(to be heart, privacy)
iii) touching
iv) atmospheric conditions (heat, humidity, smell, dust)
• Place needs
i) vision (measures of user, area of action and devices)
ii) shape
iii) separation for action area (preparing, cooking, washing, storing)
4.2.3 Human needs :
# Action
# Health
i) body health
ii) surrounding health
# Psychological reeds
i) Surrounding percievements (color, mass, place perceiving)
# Social needs
i) need able abilities
ii) needable tools
iii) intimacy [ relations of places, smell, privacy of sound (Bayazit, 1978) ]
4.3 Plannig the equipments of kitchen :
The most important thing in kitchen designing is to get the most benefit from the tools and the properties from users static-dynamic, anthropometrics measurements, we can get cleared of tools properties. The facts considered while designing the kitchen is shown in 4.3.1, 4.3.2 and 4.3.3.
4.3.1 Unrelated properties :
# sex (gender)
# race (Ethnic background)
# income group
# age
# cultural group
# number of users
4.3.2 Unrelated properties :
# audile
i) vision
ii) hearing
iii) touching
iv) tasting
v) smelling
# Anthropometrics
i) static
ii) dynamic
# perceptive-mental
4.3.3 Completing properties :
*gender *shape properties
*weight *size properties
*colour *age of tools (Yücel, 1990).
4.4 Planning of action areas of kitchen:
All kitchens should have enough room for, preparing, cooking servicing, washing actions and also should make action areas possible to storing devices for each of them and again they has to be flexible enough to put new devices too. Action areas, has to be planed on users needs, and sizes. Devices should be easy to clean and durable to hits and aging. In action areas, devices have to placed both in relation and not both erring users. Action areas also should not be harmful to users as psychological and physiologic while designing.
4.4.1 Properties about actions:
We can give actions in kitchen in this summary:
• type of action (preparing, cooking, servicing, eating, washing, storing)
• style of action
• relations- orders of actions
• sub – actions
• or amazing the action (Yücel, 1990).
4.4.2 Properties about devices:
These are the summaries about devices in kitchen:
• strength against mechanical effects (hit, friction, corrosion, scratch)
• strength against physical effects (filthing, grease, dusted)
• strength against water and humadity (hot – cold water, vapor)
• strength against sun light (UV beams)
• strength against biotic and abiotic (fungus, insects, micro-organisms)
• strength against temperature (wet and dry hot)
• being functional
• portablibitity
4.5Planing kitchens:
The reactions of users to the place of kitchen in residence, designing of it, actions taken place in it and against devices are all different in planning. Theirs social, psychological, economic and ergonomic behaviours put this difference. Although users needs may be the same, their psychology, family types, cultural manners, social and economic abilities effect this solving with this problems, needs and feeding needs for different user groups would be primary subject (Yücel, 1990), it will help to figure out the dimensional largeness (figure 26)
Figure 26 Problem structure table (Köprülü, 1991)
The facts considered while kitchen designing are shown as:
• Definitional properties.
i) replacement in residence
ii) order and replacement of devices
iii) shape properties
iv) size properties
• Actional properties
i) physical properties (temperature, visual, audio)
ii) psycho –social properties (style, privacy, personal area)
5- CONCLUSION
5.1The place of kitchen:
Users life style is rapidly changing by needs and this influences the organisation at kitchen’s place and devices. Anything upgrading the user satisfaction is shown below.
Kitchens should placed exactly according to the types and has to not placed to the area taking sun light because of prepared or/and unprepared foods.
It should placed close to entrance because of easiness of unload the packages.
To place the kitchen connected to the dinning room or dinning table in the living room makes the users carry the meal and device easier and causes less physiologic tiredness.
Most of owners are asking for a service window from kitchen to the dinning room or the dinning table in the living room.
5.2Actions and Action Areas in the Kitchen:
The order of devices or the counter is counter- washer- counter- oven- dinning table. In this relation from devices to the dinning spot order is following from left to right.
5.3Devices in the Kitchen and Their Properties:
It has seen that there is top and floor cupboards, counter, washer and table in all of the kitchens. While designing the devices, we have to consider this result and place a storage and special cupboards.
Also should be considered about electrical and gas devices such as fridge, oven, dish washer, heater and water heater.
Mostly Kitchens are being used in evening. So it is important to work on general and local illumination. In general illumination, light should not cause any shadow and illuminate all area and it has to not disturb the vision. Ceiling must be smooth and white. In local illumination, has to be at top cupboards and from the bottom of cupboards on the counter. Counters can be illuminate with smaller, thin florescence light. From top of the cupboards, spot lights are the ideal. For dinning area hanged lights can be used. It is important to illuminate the kitchen with sun light.
In general, the ventilation of wasted gasses, smell and vapour is really important and it requires absorption system. Especially kitchens in the same area with living rooms, for a good ventilation, owners are using aspirators.
5.4Organization of Kitchen’s Area and Devices:
Fridge, sink and oven is the most used devices in the kitchen. The devices building the working triangle’s distance is measured 4.46 m. Due to the desire and appreciate of the owner, it can be between 4.50m- 6.00m.
For right- headers, the order of devices must be from left to right. According to this, it should be, from left to right, fridge – counter – sink – counter – oven. The distances between devices are, fridge – sink, 90 – 135 cm ; sink – oven, 60 – 90 cm.
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