Kitchen.+Jack.

Kitchen A principal notion when looking at kitchens is the idea of the “work triangle”. The “work triangle” is integral to the efficiency of a working kitchen. The idea of the “work triangle” is based on the placement of the main kitchen appliances such as the cooker, fridge and sinks.

[] defines three rules regarding work triangles :

No  one side of the triangle should be greater than nine feet or less than four feet. The triangle should not be interrupted by traffic or cabinetry. The perimeter of the triangle should measure no more than 26 feet and no less than 12 feet.  Here are several different examples of work triangles:
 * Rules of thumb for the basic work triangle are as follows: **
 * Examples: **

The design of the corridor triangle is one of the most efficient on the market as the whole kitchen can be moved around with only a few steps. The one drawback of this layout is that counter and cupboard space can be limited. || The peninsula style triangle brings a new dimension to the kitchen, it is a living and dining space as much as a work sphere. ||  There is room for appliances, storage and work surface with an uninterrupted channel between all important appliances.
 * [[image:corridor.gif]] || ** Corridor triangle: **
 * [[image:peninsula.gif]] || ** Peninsula: **
 * [[image:l-shaped.gif]] || ** L-Shaped **

|| Surrounded on three sides provides lots of storage and counter space as well as ample room for appliances. If the shape is big enough there is space for an “island counter”. || Anthropometrics are an important part of kitchen design and anthropometric data plays a big role, it affects the height that work surfaces are set at as well as the positioning of the cupboards and depth of the work surfaces. The height of the work surfaces are decided by taking the 50th percentile from a distribution curve to find the average height for the counters. As for the cupboards we look to the 5th percentile of people so that the shelves can be reached by mostly all people.
 * [[image:u-shaped.gif]] || ** U Shaped **
 * Anthropometrics **

Another important factor is human psychology, how comfortable people are in the kitchen. The variable that can change depending on a given persons preferences are texture, temperature, light and colour. These different things all affect the comfort and ease that people feel while working in the kitchen. Different people work better at different temperatures and feel more comfortable in different temperatures. It all depends on the person.

A slightly different anthropometric factor involved in kitchen design is all about forces. The force needed to pull a drawer open or push a cupboard door shut. Different people have different strengths therefore the force needed has to be taken from the bottom end of the spectrum, the 5th percentile of people perhaps. The design of kitchens can change depending on the intention of the kitchen, say the kitchen were not intended for domestic use but a kitchen in a restaurant. The ventilation system would be different, much bigger and more powerful, as it would have to deal with a multitude of ovens and hobs. The lighting would have to be brighter, and the floors need to be safe when wet. The storage would have to be much bigger as there would be a lot more things that need to be stored away in cupboards. The freezers tend to be walk in freezers as opposed to a conventional fridge freezer.
 * Design **

Another element of kitchen design is the design of control panels upon appliances. For example the labelling for certain actions upon an oven could be “x” where as the same action upon a microwave oven could be “y”. This means that different processes need to be remembered for different appliances. This could confuse some people, and possibly cause some trouble. The efficiency of use of different appliances could be maximised if the control panels all used the same systems.