This document discusses kitchen layouts and ergonomics. It defines key terms like work triangle and identifies the main kitchen layout types: single wall, L-shaped, U-shaped, and parallel wall. For each layout, it describes advantages and disadvantages. The ideal work triangle distances between the sink, stove and refrigerator are provided. Activity centers in the kitchen include the mixing/preparation, washing/cleanup, and cooking/serving centers, which relate to the work triangle sequence.

1. KITCHEN LAYOUTS
by
Maxine Pitt

2. LEARNING OBJECTIVES
1. Define the terms: work triangle, ergonomics.
2. Identify at least two factors to consider when
planning kitchen layouts.
3. Identify the FOUR main types of kitchen layouts.
4. State the advantages and disadvantages of each
type of kitchen layout.
5. Name the main activity centres of the kitchen
and discuss the activities carried out in each
centre.

3. ERGONOMICS
• The study of efficiency in workplace
concerning the arrangement of equipment in
the most efficient way so that time and energy
are saved.

4. MAXIMIZING EFFICIENCY IN THE
KITCHEN
• Workstations should be
arranged to allow work to
flow logically.
• Work surface height
should be designed to
eliminate fatigue.

5. WORK TRIANGLE DEFINED
• An invisible triangle formed by the sink, stove
and refrigerator.

6. SEQUENCE FOR KITCHEN LAYOUT
Workplace → sink → workplace →workplace
→ refrigerator

7. RECOMMENDED DISTANCE IN A
WORK TRIANGLE
• Refrigerator to sink 1.2 -2.1 m (4”-7”)
• Sink to stove 1.2- 1.82 m (4”-6”)
• Stove to refrigerator 1.2 -2.74m (4”-9”)
• Sum of total triangle should not exceed 6.6m
(22”)

8. POORLY CONSTRUCTED WORK
TRIANGLE
• If the sink, refrigerator and range are too far
apart, the work triangle will be exhausting.

9. WORK TRIANGLE DEFINED
• An invisible triangle formed by the sink, stove
and refrigerator.

10. MAIN KITCHEN LAYOUT TYPES
• Single wall/ corridor layout
• U shaped
• L shaped
• Parallel wall

11. SINGLE WALL/ CORRIDOR LAYOUT

12. SINGLE WALL/ CORRIDOR LAYOUT

13. SINGLE WALL/ CORRIDOR LAYOUT

14. L-SHAPED LAYOUT

15. L-SHAPED LAYOUT

16. L-SHAPED LAYOUT

17. L-SHAPED LAYOUT

18. U-SHAPED KITCHEN LAYOUT

19. U-SHAPED KITCHEN LAYOUT

20. U-SHAPED KITCHEN LAYOUT

21. U-SHAPED KITCHEN LAYOUT

22. PARALLEL WALL/ GALLERY LAYOUT

23. PARALLEL WALL/ GALLERY LAYOUT

24. PARALLEL WALL/ GALLERY LAYOUT

25. SINGLE WALL/ CORRIDOR LAYOUT
ADVANTAGES

26. ADVANTAGES OF CORRIDOR/ONE
WALL DESIGN
• Suitable for small kitchen spaces. Limited
space means cheaper cost.
• Suitable for narrow kitchen.
• Good for small families and people who do
little cooking.

27. DISADVANTAGES OF CORRIDOR/ONE
WALL DESIGN
• Has the longest journey of working distance
because it does not have a work triangle.
• Sink has be centrally located so that the
efficiency of the kitchen is note severely
degraded.

28. L-SHAPED KITCHEN LAYOUT
ADVANTAGES

29. ADVANTAGES OF THE L-SHAPED
KITCHEN
• Great for corner space
• Efficient for a small and medium kitchen space
• Can adjust to any length
• Can easily divide the kitchen into multiple
work sites
• No through traffic to disrupt work zones
• Can use one side of the kitchen as a wall
divide

30. DISADVANTAGES OF THE L-SHAPED
LAYOUT
• The corner of the L can be problematic if the
corner is taken up by a cupboard because
unless fitted by a special angled corner
cupboard, the corner spaces will be
inaccessible and wasted.
• Not efficient for large kitchens.
• Not good for multiple cooks .

31. DIFFICULT CORNERS FITTED WITH
SPECIAL ANGLED CORNER

33. U-SHAPED KITCHEN LAYOUT
ADVANTAGES

34. U-SHAPED KITCHEN LAYOUT
ADVANTAGES
• Efficient for a small, medium or large kitchen
space
• No through traffic to disrupt work zones
• Wide "U" can support a kitchen island
• Lots of cupboard space.

35. U-SHAPED KITCHEN LAYOUT
DISADVANTAGES
• Not efficient for large kitchens without an
island
• Bottom corner cabinets are difficult to access
• Unsuitable for narrow kitchens i.e. below 10”
wide.

36. PARALLEL WALL/ GALLERY LAYOUT

37. PARALLEL WALL/ GALLERY
ADVANTAGES
• Excellent use of the kitchen triangle
• Lots of workspace and cabinets on either side
• Great for small apartments with limited space
• Great for small kitchens
• Great for one cook to move around

38. PARALLEL WALL/ GALLERY
DISADVANTAGES
• Can be difficult for through traffic
• Needs good lighting as can be dark- lights may
need to be added under overhead cabinets

39. FACTORS TO CONSIDER WHEN
PLANNING THE LAYOUT OF KITCHEN
• Organization of cooking areas
• Layout of equipment
• Size of the kitchen
• Location of the kitchen (close to the dining
areas and easy access to the outdoors.

40. ACTIVITY CENTRES
• The activity centre of the kitchen is arranged
around the following
• Sink
• Stove
• refrigerator

41. MAIN ACTIVITY CENTRES
• Mixing and preparation centre
• Washing and cleanup centre
• Cooking and serving centre

42. • Workplace → sink → workplace →workplace
→refrigerator
• Mixing and preparation centre
• Washing and cleanup centre
• Cooking and serving centre
RELATIONSHIP BETWEEN SEQUENCE
AND ACTIVITY CENTRES

43. MIXING & PREPARATION CENTRE
• Near fridge, near sink (may have its own sink
separate from the main cleanup sink)’
• Near trash and compost containers
• Needs counter space
• knife storage, cutting boards, measuring and
mixing utensils, small appliances such as food
processor or blender, casseroles and baking
dishes, flavorings, cookbook storage, graters

44. CLEAN UP CENTRE
• Main sink
• Dishwasher, garbage disposal, trash
• Storage for cleaning materials.
• Dishtowels, paper towels, garbage bags.
• food storage containers and materials,
colanders and strainers, possibly everyday
dishes and flatware (near dishwasher),
possibly saucepans.

45. COOKING AND SERVING CENTRE
• Main item in this area is the stove.
• Stoves especially gas should not placed near
draughts (breeze).
• Cupboards and drawers in this area should
contain equipment relation to cooking and
serving.
• What are some items related to:
a. Cooking? b. Serving?

46. COOKING AND SERVING EQUIPMENT
• Equipment related to cooking such as
pots, pans, casserole dishes.
• Equipment related to serving include
china, glasses, serving dishes, cutlery

47. CREDITS
• http://cdn.freshome.com/wp-
content/uploads/2010/10/kitchen-
layout_triangle-e1286017359569.jpg
• : http://www.ehow.com/list_7523202_disadvant
ages-lshaped-kitchen-layout.html#ixzz2jOTtPFM3
• http://www.haddonkitchens.com.au/our-
designs/galley-kitchens
• http://www.ultimate-kitchens.co/site/wp-
content/uploads/2012/07/u-shaped.jpg

48. CREDITS
• http://www.constructionowl.com/kitchen_re
modeling/kitchen_design.php
• http://www.theeducatedpig.co.uk/_images/cu
tlery.jpg
• http://upload.wikimedia.org/wikipedia/comm
ons/3/35/Kitchen_cabinet_corner_design_sho
wing_turntable_inside.jpg