The first thing to do is plan the

By admin on November 9th, 2007

The first thing to do is plan the basic
layout for the space. Different plan lay-
outs, from the simplest to the most elabo-
rate, will feature three primary work cen-
tres, each related to one of the basic pieces
of kitchen equipment: receiving and stor-
age, food preparation, and cooking.
Ideally, kitchen planning places the
three centres in sequence, starting with
receiving and storage, proceeding to
preparation and ending with cooking and
serving. This leads to a typical layout with
refrigerator, sink, and range in that order,
spaced out with work counters and stor-
age between the major appliances.
The most favoured arrangements are:

Straight Line the three centres lined
up in order.

L-Shape the centres are in order but
are bent around a corner to fit the space
available in the kitchen and to reduce
paths of work movement.

U-Plan one centre is on each of the
three sides of the layout. This is the most
popular layout.

An island in an L-shaped or U-shaped
plan makes either the range or the sink
accessible from several directions.
After selecting the basic layout that suits
your needs, it is time to move on to the
detailed planning of work surfaces, storage,
and equipment selection and placement.
This is the stage where your budget is the
key factor in determining your selec-
tions.