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| Kitchen Options |
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Design Tips
The Work
Triangle
During the 1950's, at the University of
Illinois' Small Homes Council, a
method was developed to
evaluate the efficiency of the kitchen plan. A line was drawn
from the the center of the sink, to the center of the cooking
surface, to the refrigerator and then back to the sink. These
three lines formed a "balanced triangle".
The following
are a list of recommendations in creating the
work
triangle:
Each leg of the triangle should be
between 4' and 7' long.
The total of the three legs
should fall between 12' and 22'.
Traffic patterns
should not interfere with the work triangle.
Cabinetry
should not intersect any one of the triangle
legs.
With the rapidly changing ways that
homeowners use their kitchen, the
"work triangle" may also
be adapted to add a fourth or fifth leg. These legs may
incorporate another prep station, another oven, or to
accommodate a two cook kitchen. These are just some guidelines
to help you in the initial plan of your kitchen. How you want
things to flow, is up to you and what makes you feel the most
comfortable in your
kitchen.
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