Part 1 of the kitchen design series looked at how to develop the brief for your kitchen design, including the type of questions you need to be asking the client. We also looked at different layouts, along with the work triangle.
If you missed part 1 click on the button below:
In Part 2 we will look at standard kitchen sizes, along with some really useful and important rules of thumb that will help you design a practical and functional kitchen.
Standard kitchen sizes
Kitchens units, appliances and worktops come in standard sizes. These sizes allow for consistency throughout the industry and are a very economical options compared to the requirement of bespoke units at random measurements.
The following table shows coordinated dimensions for kitchen units. The height of worktops should be adapted to suit the height of the user and can vary between 850mm – 950mm – generally speaking 900mm is most common.
Kitchen Design Rules of thumb
Rule 1 – Kitchen door clearance
If you are planning a narrow galley style kitchen, and the room is less than 1800mm wide, you cannot comfortably use a standard 600mm deep unit. You may need to use bespoke (however this would affect appliances) – or reconsider your design.
Rule 2 – Distance between units
Allow a minimum 1200mm clearance between runs of units. Most doors open up to around 600mm, i.e. dishwasher, oven door, unit door so a minimum of 1200mm will allow people to pass when then doors are open.
A distance of 1500mm between units will allow two people to pass with ease when the doors are closed.
Rule 3 – Work triangle
Rule 4 – Clearance between worktop and wall mounted cabinet
Rule 5 – Door Interference
Rule 6 – Distance behind seating
Ensure you provide enough space behind a seated diner to allow traffic to pass.
The minimum clearance from the table or counter to any wall or other obstruction behind the seating area is 800mm.
If someone is to walk past, a distance of 1100mm should be provided. For a wheelchair to comfortably move past the seated diner a distance of 1500mm should be provided.
Rule 7 – Food preparation and work area
Allow a minimum of 800mm width worktop next to a sink for food preparation and work area.
Rule 8 – Cooking surface
Allow a minimum of 300mm either side of the hob to ensure suitable work space either side of the cooking area. Also ensure that there is a non combustable surface above the hob and a clearance of at least 600mm.
Rule 9 – Traffic
Your kitchen should not be a main thoroughfare to the rest of the house. Make sure traffic does not cross the kitchen work triangle.
Rule 10 – Don’t break up the workspace
Aim to keep things flowing, don’t place a full height cabinet or appliance between any two of the major work centres.
Rule 11 – Place the sink in the centre
The sink should ideally be positioned in the centre of the work triangle as it is the most used area of the kitchen.
Rule 12 – Dishwashers
Rule 13 – Oven set down space
Rule 14 – Fridge set down space
Rule 15 – Fire
Don’t forget the fire regulations, and the necessary provision of smoke detectors, and extinguishers according to the regulations.
Rule 16 – Regulations
Be sure to check the building regulations and standards to ensure your kitchen design complies.
You can download all of the drawings in this post as cad dwgs, by clicking on the button below.Click here to download the drawings
In Part 3 of the Kitchen Design series we will look at designing for accessibility. This will include loads of helpful tips and ideas to make your kitchen design wheelchair user friendly, work better for people with disabilities or the elderly. Check back soon – this one is going to be really helpful.