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شما از نسخه قدیمی این مرورگر استفاده میکنید. این نسخه دارای مشکلات امنیتی بسیاری است و نمی تواند تمامی ویژگی های این وبسایت و دیگر وبسایت ها را به خوبی نمایش دهد.
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More Efficient Design for Kitchen

Gone are the days of kitchens as single-purpose rooms: We cook , entertain , do homework , pay bills , catch up and socialize there.

More Efficient Design for Kitchen

The kitchen , regardless of size , will inevitably end up hosting more people at a party than any other room in the house (despite your best efforts). It is the highest trafficked yet often most inefficient room in a home.
one of the best approaches to maximize efficiency in the kitchen is to design based on work zones. This dynamic concept is a further refinement of the age-old “work triangle ,” which says the sink , refrigerator and stove should be in a triangular proximity. The concept of kitchen work zones defines the room into five different categories to maximize efficiency and minimize your energy as you work in your kitchen. Unlike the traditional triangle , these zones don’t just define where an appliance goes or what you do in the space; they further designate what kind of storage (wide utensil drawers , chef’s pantry , spice pull-outs) should be designed into these areas.


The kitchen workspace zones are:
• Consumable zone: This area relates to food storage like breads , canned goods and pantry items , along with the refrigerator.
•  Non-consumable zone: This contains silverware storage , Tupperware drawers , plates , bowls and china.
• Preparation zone: You’ll want lots of counter top here as a good , open workspace to prep meals so design space for measuring cups , mixing bowls , colanders , etc. in this area.
• Cooking zone: This is home to your stove , oven , microwave , spices pull-outs , tray cabinet , pots and pans , Super Susan , cooking utensils.
• Cleaning zone: Your order of operations should line up with trash/recycling bins , the sink and your dishwasher here (in that order , or the reverse) , so you can scrape plates in the trash , rinse them in the sink , then place them in the dishwasher.


Think of how much less energy and time it would take to prep meals if you didn’t have to move all around as you cook; if you could work in each “zone” of your kitchen at one time instead of darting all over the space.
By designing with specific intent and mindful use of storage , movement and workflow zones in the space , you can transform your kitchen to maximize efficiency in the heart of your home.

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