Kitchen planning
Kitchen planning is one of the tasks of interior planning , which brings together the given floor plan, existing power and water connections, ergonomics , cooking habits, storage space and, if necessary, a dining area into a functional unit. Kitchen planning is often done by interior designers who specialize as kitchen planners . The Frankfurt kitchen was first documented as a planning service in 1926 .
Standard dimensions
It depends on the spatial conditions which kitchen furniture arrangement is possible, also on whether a closed one-room kitchen or an open kitchen-living room is planned. If all supply connections and the drain are next to each other on a wall, the kitchen furniture installed there is collectively referred to as an installation line. In a single-row kitchen, this contains the basic equipment (work surface, stove, oven, sink, refrigerator, waste, storage) and should - if you follow EN 1116 - have a storage area of 60 cm, a sink 80 to 120 cm and a hob of 60 cm included. Like the width module, the worktop depth is set at 60 cm. The Swiss dimension system specifies an element width (installation width) for (electrical) devices of 55 cm instead of the horizontal axis dimension of 60 cm . The device manufacturers usually provide an installation width of 56 cm with a center-to-center dimension of 60 cm so that the device can be pushed into a kitchen base cabinet, the two side walls of which are each no more than 20 mm thick.
If a uniform working height is sought, this is predominantly assumed to be 90 cm. The ideal working height for people of average height for cooking was determined in the 1960s to be 85 cm. With a basin depth of 16 cm, the mean height of the sink was 92 cm. Since undercounter kitchen cabinets are usually provided with a base, the worktop height can usually be freely adjusted via the height of the base, even when using standardized undercounter furniture.
In the English-speaking world, one speaks of the triangle of kitchen work , which comprises the three main workplaces in the kitchen: the sink area, the cooking area and the storage of food (the refrigerator). The three distances between the three areas should not be less than 4 m or more than 8 m. Each individual distance should be between 1.2 m and 2.7 m. The dimension is measured from the middle of the front side of the work surface. No path between the work surfaces should intersect with an obstacle more than 30 cm. There should also be no through traffic through the triangle.
| Further planning recommendations from the American National Kitchen & Bath Association |
| The width of a work surface should be at least 1 m for one cook and at least 1.2 m for several cooks.
The width of a corridor should be at least 90 cm. A sink should be placed immediately next to or directly across from the cooking area and refrigerator. In addition to the sink, there should be at least a 60 cm wide shelf on one side and a 45 cm wide shelf on the other. Each shelf must be at least 40 cm deep and 70 to 112.5 cm above the floor. In addition to the storage space, a work surface of at least 90 cm wide and 60 cm deep should be provided next to the sink. An additional second sink should be provided with storage areas at the same height that are 45 cm wide on one side and at least 7.5 cm wide on the other. The side of the dishwasher closest to the sink should be no more than 90 cm from the closest side of the sink. Next to the refrigerator, there should be a shelf that is at least 37.5 cm wide, on the side of the handle or opposite the refrigerator and not more than 1.2 m away. There should be shelves next to the stove with a width of at least 30 cm on one side and 35 cm on the other. If the hob has a different height than the other work surfaces, then these storage surfaces should be at the same height as the cooker. If there is no limit behind the stove (e.g. on a cooking island), then, to be on the safe side, an equally high storage surface with a depth of at least 22.5 cm should be provided behind the hob. American building regulations require a distance of 75 cm to flammable surfaces above the hob. If an extractor hood is installed, the regulations require an air flow rate of 170 m³ / h, 250 m³ / h is recommended. The underside of a microwave oven should ideally be 7.5 cm below the main user's shoulder, but no more than 135 cm above the floor. A space 37.5 cm wide should be provided near the handle side of the microwave door. A storage space of at least 37.5 cm wide should be provided next to or above a stove. If the stove does not open into an aisle, the shelf can also be located no more than 1.2 m away from the stove. If two storage areas are adjacent to each other, the common width can be reduced to a value that corresponds to the wider of the two areas plus 30 cm. In order to accommodate enough storage, parking and work areas for all common activities, work surfaces with a total length of 3.8 m, a depth of 60 cm and at least 37.5 cm of free space above are required. The total available cabinet and shelf space should be divided roughly as follows: shelves in wall cabinets 21%, shelves in base cabinets 37%, drawers 26%, tall cabinets 13% and other 3%. Others include a. Storage areas that are more than 2.1 m above the floor. The values apply to small kitchens. If more space is available, the number of drawers and tall cabinets can increase. At least a third of the cabinet and shelf space should be within 1.8 m of the main work surface, which also includes the sink (measured from the center of the work surface). All sockets located above the work surfaces should be protected with a FI switch . In addition to general lighting, all work surfaces should have their own lighting. The kitchen door should have a clear opening of 85 cm. A fire extinguisher should be placed near the exit from the kitchen. At a seat there should be 80 cm space between the edge of the table or the counter and a wall behind it. If the space behind the chairs has to be walked on, the distance should be at least 90 cm, if it is to be walked comfortably, at least 1.1 m. A width of at least 60 cm should be provided for each person sitting. At 75 cm high tables, a seated person needs 45 cm of space in depth. At a 90 cm high counter, it needs 37.5 cm and as much as knee space. On a 105 cm high counter, it needs 30 cm and as much as knee space. |
Wall cabinets above the work surface should leave a distance of about 55 cm.
Around 40 cm of space should be provided on both sides next to the stove as a storage area. Ideally, the space between the stove and the sink should be widened to 80 cm.
Layout
Two-line kitchens consist of an installation line and an opposite line. In addition to the installation line, L kitchens have an extended work surface across the corner. U-kitchens connect L-kitchens and installation lines. G-shaped kitchens add a protruding dining area or kitchen counter to one end of the U-shape. In an island kitchen, the stove or sink, sometimes supplemented by a dining area, is placed in the middle of the room.
If a drawer cabinet is locked with doors with a protruding handle, a few centimeters should be kept to a wall on the hinge side so that the door can be opened completely. Otherwise the drawers cannot be pulled out completely.
If the sink is located under a window that opens inwards, make sure that the window does not collide with the sink fitting.
Functional processes
The complex interrelationships of the functional processes in a kitchen make ergonomic, hygienic and safety requirements. Path and reach areas as well as window height or exhaust air technology are included here. Cooling and cooking appliances are planned with a minimum floor space of 60 × 60 cm, sinks and waste collection with 80 × 60 cm, work surfaces and storage rooms with 100 × 60 cm. To make work easier, the height of the worktop should be adjusted to the height of the user. The area between the three work centers, refrigerator, stove and sink, is used as a "work triangle" when planning the kitchen. Ideally, two work centers are no more than double arm's length apart. The Frankfurt kitchen , developed by Margarete Schütte-Lihotzky in 1926 , has been optimized to save as much as possible and to shorten the reach. It is the prototype of the modern fitted kitchen tailored to one person. In the meantime, kitchens that have several people to cook in have become more popular.
Planning errors
Typical planning errors include errors when measuring the room, the connections and lines, door stops that are contrary to the work area, non-rounded corners in walkways, as well as stoves and refrigerators that are placed next to each other without a gap. For some special work processes, it can also be useful to consider the right- or left-handedness of the user.
Planning programs
Kitchen shops use CAD software systems such as KPS, SHD or CARAT for their planning. At the same time, many kitchen manufacturers offer simple online kitchen planners free of charge that those interested in kitchens can use to plan their kitchen in advance.
Norms
The following standards of the European Union (EN) and - in Germany - the German Institute for Standardization (DIN) can be used for kitchen planning:
EN
- EN 1116 coordination dimensions for kitchen furniture and kitchen appliances
- EN 1153 Safety requirements and test methods for built-in and free-standing kitchen cabinets and worktops
- EN 13310 Kitchen sinks - Functional requirements and test methods
- EN 14749 Furniture - Living room and kitchen unit furniture and kitchen worktops - Safety requirements and test methods
DIN
- DIN 18011 Necessary floor space in kitchen and apartment construction as well as dimensions and allocation of rooms
- DIN 18015 electrical systems in residential buildings
- DIN 18022 kitchens, bathrooms and toilets in residential buildings (deleted without replacement in 2007)
- DIN 66354 kitchen shapes and planning principles
- DIN 68871 Uniform furniture designations
- DIN 68881 Use of technically correct terms for kitchen furniture
Other standards
Web links
- Standard search in the building database
- Online kitchen planner under the microscope
literature
- Thomas Hausberg, Steffen König: Kitchens - Handbook for kitchen planning . Publishing company Rudolf Müller GmbH & Co. KG, 2008
Individual evidence
- ↑ see Swiss measurement system
- ↑ see the article en: Kitchen work triangle in the English Wikipedia
- ^ A b Kitchen Planning Guidelines , excerpt from "NKBA Professional Resource Library Kitchen Planning and Bath Planning Volumes", 2007, National Kitchen & Bath Association. In: NKBA.org
- ↑ If all shelves are not at the same height as the sink, at least the 60 cm wide work surface and a 7.5 cm wide strip on the other side should be at the same height as the sink.
- ↑ a b c d 4 easy steps to your new IKEA kitchen , Inter IKEA Systems BV, 2018, In: Ikea.com
- ↑ https://www.kuechen-atlas.de/kuechenplanung/ergonomie/
- ↑ Modernizing the kitchen , University of Duisburg-Essen
- ↑ Planning principles