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| Kustom Home Design Newly Renovated Kitchen |
Modern day kitchens have evolved into one of the most complicated spaces to successfully plan and design. The kitchen is no longer a purely utilitarian space. On the contrary, it has evolved into the central hub of everyday living. Magazines and webzines highlight beautiful photos of kitchens brimming with expensive gadgets and luxury finishes; however, it is the basic rules of functionality that will determine the relative success or failure of your kitchen.
A successful kitchen design takes into account a wide array of space planning issues which can be easily overlooked by contractors and homeowners. By adapting the guidelines issued by the National Kitchen and Bath Association, I have tried to condense many of these issues into a series of guidelines that will assist you as you begin to design your own modern day kitchen.
Traffic and Workflow
• Doorways at least 32” wide; Walkways at least 36” wide; Work aisles at least 42” wide for one cook; at least 48” wide in multi-cook kitchens
• Work triangle 26’ or less, with no single leg shorter than 4’ nor longer than 9’
• No major traffic patterns crossing through work triangle
• No entry, appliance, or cabinet doors interfering with one another
• In seating area, 36” of clearance from counter/table edge to wall/obstruction if no traffic passes behind seated diners; 65” of clearance for walkway behind seated diners
Cabinets and Storage
• Kitchens under 150 sq. ft.: 144” of wall cabinet frontage, with cabinets at least 12” deep and 30” high with adjustable shelving. Kitchens over 150 sq. ft.: 186” of wall cabinet frontage, with cabinets at least 12” deep and 30” high with adjustable shelving
• At least 60” of wall cabinet frontage within 72” of primary sink’s centerline
• Kitchens under 150 sq. ft.: 156” of base cabinet frontage with cabinets at least 21” deep. Kitchens over 150 sq. ft.: 192” of base cabinet frontage with cabinets at least 21” deep
• Kitchens under 150 sq. ft.: At least 120” of drawer or rollout shelf frontage. Kitchens over 150 sq. ft.: At least 165” of drawer or rollout shelf frontage
• At least two waste receptacles: one for garbage and one for recyclables
Counter Surface and Landing Space
• Kitchens under 150 sq. ft.: At least 132” of usable counter frontage.
• Kitchens over 150 sq. ft.: At least 198” of usable counter frontage
• At least 24” of counter frontage to one side of primary sink and 18” on other with 24” space
• At least 3” of counter frontage on one side of secondary sink and 18” on other with 18” space
• At least 15” of landing space (minimum 16” deep) above, below, or adjacent to microwave oven
• Open-ended kitchen: at least 9” counter space on one side of cooking surface and 15” on other
• Enclosed kitchen: at least 3” of clearance space at an end wall protected by flame retardant material and 15” on other side
• At least 15” of counter space on latch side of refrigerator or on either side of a side-by-side or at least 15” of counter space no more than 48” across from refrigerator
• At least 15” of landing space (minimum 16” deep) next to or above oven
• Continuous countertop 36” long and at least 16” deep for preparation center; locate prep center with direct access to a water source
• No two primary work centers separated by full-height, full-depth tall tower unit (i.e. pantry or refrigerator)
• Minimum clearances for seating areas: 30” high table/counter: 30” wide x 19” deep table/counter for each seated diner with 19” clear knee space; 36” high counter: 24” wide x 15” deep counter space for each seated diner with 15” clear knee space; 42” high counter: 24” wide x 12” deep counter space for each seated diner with 12” of clear knee space
Appliance Placement and Use
• Clear floor space of 30” x 48” at sink, dishwasher, cooktop, oven, and refrigerator
• Minimum of 21” clear floor space between edge of dishwasher and any object placed at right angle to dishwasher
• Edge of primary dishwasher within 36” of one sink edge
• Primary sink between or across from cooking surface preparation area or refrigerator
• At least 24” of clearance between cooking surface and protected surface above or 30” of clearance between cooking surface and unprotected surface above
• Ventilation system with a fan rated at a minimum of 150 CFM for major surface cooking appliances
• No cooking surface below operable window unless window 3” or more behind appliance and more than 24” above it
• Bottom of microwave ovens 24” to 48” above floor
Room, Appliance, and Equipment Controls
• Controls, handles, and door and drawer pulls operational with one hand
• Wall-mounted room controls 15” to 48” above finished floor
• Ground fault circuit interrupters specified on all outlets
• Every work surface well-illuminated by appropriate task and/or general lighting
Kitchen Receptacle General Placement Guidelines
• A wall outlet is required at each wall counter space 12” or wider
• Receptacles shall measure no more than 4’-0” apart and no more than 2’-0” from the edge of a sink, range, cooktop, refrigerator or cabinet which interrupts the countertop
• At least one receptacle is required at islands measuring a minimum of 2’-0” wide by 1’-0” deep
• At least two receptacles are required at each side of an island with a sink or cooktop