Ideally a kitchen should be
planned around the ‘Work Triangle’ where most activities in a kitchen occur. The
three points of the Work Triangle highlight the 3 prominent zones of the
kitchen – the food storage zone, the cleaning and washing zone and the
preparation and cooking zone.
The basis of all kitchen
designs is to get the right distance between the three comers of the triangle –
if they are too far apart – you waste time and energy moving between them; if
they’re too close – the kitchen feels cramped.
All the kitchen zones requires
the right kind of fittings and products to achieve an optimum level of
functionality.
Food Storage Zone – For this
zone, the use of built-in refrigeration and freezing units not only extend the possibility
of cold-storage but also match the look and design of the overall kitchen. For non-cold
storage consumables, larder or tall units prove to be your best bet.
Cleaning and Washing Zone –
This zone should ideally be situated next to the Food storage zone so that the
vegetables, fruits or raw materials picked from the storage areas can then be
rinsed or cleaned properly before use. Generally the cleaning zone has your
sink centre with a well-capacitated sink, a faucat and an under-sink unit that
holds your waste-bins and cleaning agents. Some people may choose to add a
dishwasher in this zone.
Preparation and Cooking Zone – This
is the hub of all cooking activities; while the preparation zone is where you
sort, chop or cut the cooking raw-materials, the cooking zone on the other hand
has all your prized cooking appliances to chum-out those delicacies. The installation
of drawers and mid-way systems to store cooking vessels and cooking cutlery is
a known practice in this zone.
