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USAkitchen - Modern kitchens in life
The document outlines the evolution and significance of kitchen design, highlighting its role as the home's control center and a key selling feature. It discusses historical milestones in kitchen technology and design, such as the invention of the Frankfurt kitchen and the work triangle concept. Additionally, it examines modern trends in kitchen design, including layout, storage solutions, materials, and appliances.
USAkitchen - Modern kitchens in life
- 1. Kitchen BasicsPlanning andtrends USA Kitchen
- 2. Kitchens are... • Consideredthe control center • most lived in room of the house • most often remodeled • strong selling feature • 10% of the value of the home • remodeling cost 20,000 - 80,000
- 3. History of theKitchen • Open fire throughout most of history within living spaces - later moved to separate buildings used by slaves/servants • 1740's Franklin Stove was invented (wood and/or coal) • 1834 Oberlin Stove • 1843 Catharine Beecher wrote "A Treatise on Domestic Economy" which discussed how to design an efficient kitchen. • 1880 first gas stoves used. Also water, sewer and gas pipes. • 1893 electric stove introduced but not used until 1930's • 1912 Christine Frederick believed in Taylorism, a theory of management that analyzed and synthesized workflows (time and motion studies). Its main objective was improving economic efficiency, especially labor productivity.
- 4. Frankfurt Kitchen • 1926First "Fitted Kitchen" designed by Margarete Lihotzky known as the Frankfurt Kitchen, which was the prototype of the built-in kitchen now prevalent in the western world. Based on the scientific research by U.S. management expert Frederick Winslow Taylor and her own research, Lihotzky used a railroad dining car kitchen as her model to design a "housewife's laboratory" using a minimum of space but offering a maximum of comfort and equipment to the working mother. The Frankfurt City Council eventually installed 10,000 of her mass- produced, prefabricated kitchens in newly-built working-class apartments
- 6. Poggenpohl Kitchens • German cabinetmanufacturer founded in 1892 focused on kitchen furniture • 1923 the "Ideal" kitchen cabinet • 1928 "Reform Kitchen" Interconnecting cabinets with functional interiors
- 7. The Modern Kitchen •Mass produced cabinets during WWII • Formica countertops • 1940's saw trend in small and large electrified appliances such as blenders, toasters, mixers and refrigerators and electric ovens. • 1944 University of Illinois formed the Building Research Council with the goal of incorporating state of the art technology into home building. The concept of the kitchen work triangle was developed in the 1950's.
- 8. When planning akitchen…. • Build cabinets to fit the cook • 36” high standard • 24” deep standard • 3” increments • Build shelves to fit the supplies • Understand anthropometrics
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- 10. Four Kitchen Layouts •One Wall (pullman or strip) • Corridor ( galley) • L- shaped • U-shaped
- 11. Work Centers • Primarywork centers • Cook Center • Refrigerator Center • Sink Center • Secondary work center • Mix center • Serving center
- 12. Work Triangle •Developed inthe 1950’s •used to evaluate the efficiency of a kitchen plan. •A line is drawn from the center of the sink to the center of the cooking surface to the center of the refrigerator and then back to the sink. •These points are the three major centers of activity. •Today’s kitchens often have more than one triangle
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- 14. Doorway and walkwayclearances Doorways should be at least 32” wide and not more than 24” deep in the direction of travel. Walkways (passages between vertical objects greater than 24” deep in the direction of travel, where not more than one is a work counter or appliance) should be at least 36” wide.
- 15. Work aisles clearances Workaisles (passages between vertical objects, both of which are work counters or appliances) should be at least 42” wide in one-cook kitchens, at least 48” in multiple cook kitchens.
- 16. The work triangleshould total 26’ or less with no single leg of the triangle shorter than 4’ nor longer than 9’. The work triangle should not intersect an island or peninsula by more than 12”. The triangle is the shortest walking distance between the refrigerator, primary food preparation sink and primary cooking surface, measured from the center front of each appliance. Work triangle
- 17. Traffic flow shouldnot go through work triangle
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- 22. Cabinetry / Storage/ Accessories • Lazy-Susans • Drawer inserts • Pantry • Tilt-out drawers at sinks • Roll-out shelves • Tray dividers for baking sheets • Recycling/pull out waste baskets • Spice Racks
- 23. Storage designed tofit the user
- 26. Tall towers areused to anchor the end of cabinet run. Towers can include drawers below and tray dividers above the built-in appliances.
- 27. Pull outcutting boards Sink tilt-out Spice racks Plate racks Pull out waste bins
- 28. Accessible pantry designedfor easy access.
- 29. Counter tops, Sinksand Faucets • Granite, Concrete, Solid Surface • Stainless counters, tile and laminate • Farmhouse sinks (apron fronts) • Solid surface sinks • Three “bowl” sink • Wall mounted faucets • Pot fillers • Faucets “all- in- one” sprayer
- 30. Granite is mostpopular counter top with an undercount sink. These sinks are easy to wipe off crumbs into the sink because there is no raised edges.
- 31. Solid surfaces createa seamless and contemporary look.
- 32. Concrete Countertops areunique and can be personalized.
- 33. Concrete counter topswith integral sinks.
- 34. Copper farmhouse sinksare very popular and expensive.
- 35. Teak sinks area beautiful solution for a clean, contemporary kitchen. Pot fillers increase functionality. Touch control faucets
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- 37. Appliance Trends • Refrigeratordrawers • Sinks that are dishwashers • Dishwasher drawers • Refrigerators with internet access • Bright colored appliances (Red, Blue, Yellow) • Wine chillers • Ovens with side opening doors • Ovens that cool and operate via phone app
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- 42. New Appliances andtrends
- 43. Kitchen Styles • Contemporary •Transitional • Traditional
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