The kitchen work triangle theory proposes that the three main work centers in a kitchen - the stove, sink, and refrigerator - should be placed in a triangle configuration within a maximum distance of 9 feet from each other to minimize unnecessary movement while cooking. While the work triangle principle was established in the 1940s, some designers now argue it is outdated as modern kitchens are larger, accommodate multiple cooks, and have specialized appliance zones. However, the work triangle layout can still be useful for reducing movement between work centers in smaller kitchens suited to one cook. Professional kitchen designers now consider additional factors like space for multiple users and appliances.

1. KITCHEN WORKING TRIANGLE

2. WHAT IS WORK TRIANGLE
• The kitchen work triangle was first devised as a part
of design study by the university of illinois school of
architecture way back in the post war 1940’s.
• According to the theory , when these following three
elements are close together , the kitchen will be easy
to use .
1. Cooking / chopping (the stove top)
2. Storage (the refrigerator)
3. Cleaning ( kitchen sink )
• The cook won’t have to take lots of wasted steps.
• The kitchen work triangle is a basic but time
honoured principle for designing functional kitchen .
• the idea behind the kitchen triangle is to clearly
markout distinct space ( work center) for each of
these fundamental task.
• To plan work over to reduce the distance and effort
required to work effect in the kitchen.

3. THUMB RULES FOR WORK
TRIANGLE
• No legs of the triangle should be less than 4 feet
(1.2m) or more than 9 feet (2.7m)
• The sum of all these sides of the triangle should be
between 13 feet (4.0m) and 26 feet (7.9m).
• Cabinets or other obstacles should not intersect any
leg of the triangle by more than 12inch(30cm)
• If possible, there should be no major traffic flow
through the triangle.
• A full height obstacle, such as a tall cabinet , should
not come between any two points of the triangle .

4. IS WORK TRIANGLE OUTDATED ?
• There are some reasons why most of the designer consider
work triangle is outdated.
• When the work theory evolved, the kitchen were mostly a
utilitarian space for the housewife to prepare meals.
• In modern days, we have large floor space for kitchens
and more than one person can work together .
• We have created to appliances zones which divide up the
kitchen layout by function
• Each of these functional zone has everything you need for
that tasks.
• 1.Foor storage ( refrigerator and pantry)
• 2 food preparation ( cooktop , oven, microwave, cutting
boards, mixing bowls, spices, etc.
• 3 pots and pans
• 4cleaning and waste ( dishwasher , sink, cleaning supplies,
garbage and compost bins)
• 5 plates and cutlery ( glasses, cutlery, plates, bowls, coffee
maker, electric tea kettle)

5. PROS AND CONS OF
WORKING TRIANGLE
• It doesn’t work for all cooks.
• It is difficult to apply if you have for large floor
space for kitchen.
• It doesn’t fit all type of kitchen
• It is somewhat outdated
CONS
PROS
• It reduce the foot traffic between work centers
• Reducing your work and make it easier and
more enjoyable to prepare meals.
• Everything is conveniently close to hand , so
easy to perform kitchen tasks.

6. PROFESSION KITCHEN DESIGNER THESE DAYS ARE
LIKELY TAKE MUCH CONSIDERATION WHEN
THEY’RE LANNING KITCHEN LAYOUT
• How kitchen can be used by two or more people at once
• Wheatre people most commonly used kitchen are left
handed or not
• How more commonly used appliances need to be allowed
in
• Where bins are positioned related to preparation areas
• Where the dishwasher is positioned in relation to the sink
, and how close it is
• How much clearance there is around the three work
centers
• Seating incorporated around the kitchen so that people
can sit and chat
• The likely prevalence of foot traffic around seating and
work areas.
• How the kitchen relate to the other areas of the house ,