How do I control the flow of people in a kitchen? The workspace may be crucial, but the movement of people around the kitchen space as a whole also needs careful thought. The main aims are to keep children away from danger spots and stop guests from getting in your way. Look at placing the fridge at the threshold so children can access drinks and snacks without straying into your path. In open-plan spaces, make sure the route through from the entrance to the garden is unobstructed and think about how best to direct your guests to seating areas. An island can act as a useful shield for the cook – position bar stools along the opposite side to give guests a place to perch at a safe distance. ‘in a large space, consider using two islands to create multiple-flow possibilities,' says Graham Barnard, MD of Matrix Kitchens.
Island kitchen layout. What is it? Probably the most popular kitchen element of recent years, an island sits in the centre of a room, with worktops on the surrounding walls. If the space is large enough, an island unit provides a multifunctional space that can work as somewhere to cook, prep, eat and entertain. It can act as a ‘bridge', cutting down on leg work between workstations, and, in a large room, it makes the most of unused space. Consider incorporating a hob and sink as well as a dishwasher, wine cooler and recycling bin. There should be plenty of room left over for decent storage, too. Make sure there's at least one metre between the island and all the cabinetry surrounding it, so that you can open all doors and drawers.
Are there any alternatives to the working triangle? Like Mark Wilkinson, there are several other designers who feel that the triangle can be too rigid and who prefer to think of the kitchen in terms of zones. ‘Blum's Dynamic Space' concept is based on arranging your layout as task zones designed in a clockwise (or anti-clockwise) route. Tasks might include emptying the dishwasher (store your crockery close by), making breakfast (keep all your breakfast things together), preparing meals (utensils, chopping boards and bins in pull-outs under the worktop), cooking (store pots, pans and utensils in a drawer under the cook top with bottles of oil and spices in a pull-out close by), and cleaning (materials for cleaning close to the sink). With everything close to hand, you can then create the most convenient workflow.
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