Tips and Advices – A day with a Kitchen Consultant (Part 2)

Milo’s day out with the kitchen consulant continues….

Okay, I can see you are back to know more about my day. Initial planning questions done, the in-depth aspects became more and more interesting. Are you ready to go?

The Work Flow Chart

You do remember I told you about the sequence and flow of work in a kitchen, right?

I know what you’re thinking… It’s all about basic activities in every kitchen –preparation, washing, cooking and storing! What other flow could be there! I had the same question too! So did our client. “The design has to make for the smooth integration of these basic activities,” explained JSK. “A good kitchen design ensures that one does not have to retrace the steps too often while performing normal cooking activities!”

That answers your doubt.

Okay, so there were a few points to be kept in mind:

  1. Smooth functioning of activities without much to and fro.
  2. No doors en-route to interrupt the flow.
  3. Make the sequence of kitchen work, logical and economical.
  4. Ensure minimum distance between work areas (platforms, sink, cook tops) and storage areas.
  5. Oragnise clutter.

Once you understand these points, it’s rather easy to make a rough sketch of a design of sorts in your mind.

The Layout

Did you know that there are six basic types of kitchen layouts? With distinct features of its own, each design can function efficiently within the given space and size.

You kitchen consultant will be the best person to tell you which one you should pick. However, you must know what these layouts are.

The U shape:

  1. Ideal for a large space.
  2. As the name suggests, platforms run on three sides, forming a U.
  3. Gives a lot of work and storage space.

The L shaped:

  1. The platform runs along two perpendicular walls.
  2. Very common in many parts of India, and cities like New York.

The Straight Line:

  1. All the work area is set against a single wall.
  2. Most suited for narrow spaces.
  3. Looks sleek.

The Galley:

  1. Work platforms on either side.
  2. It is an ideal layout in terms of efficiency, for many.

The island:

  1. Requires a lot of space.
  2. The island can also be used as an informal dining area.
  3. Works well in a commercial kitchen.

The peninsular:

  1. Good for a large space.
  2. It has a unit free on three sides.
  3. One side is perpendicular to the wall or to the other kitchen units, which can be used as a breakfast counter.

That brings us to more important aspects like lighting, ventilation, storage and others. See you soon with more on these aspects in our part 3.

 

I’d love to hear from you…

Give me your comments, feedback, feedback and doubts, and I’ll get back to you…

Milo

One response to this post.

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