THE ADVANTAGES OF A WELL STRUCTURED KITCHEN

How should the kitchen be planned to ensure short work paths and thus fast work processes? A sensible kitchen division into different work areas or kitchen zones provides more comfort when working in the kitchen. In the following we will show you how the individual functional areas can be optimally arranged.

THE ADVANTAGES OF A WELL STRUCTURED KITCHEN

After you have become aware of your individual needs and usage habits in a first step and have shared these with your kitchen installer, the kitchen can be individually adapted to your needs. The work processes can be optimized by a sensible kitchen design in the individual kitchen zones ” Stock”, “Store”, ” Wash up”, “Prepare” and “Cook and Bake”.

A good kitchen structure is important because it makes it easier to carry out daily tasks. This means you benefit from shorter working distances and significant time savings. Even in stressful situations, such as when preparing a multi-course menu, a well thought-out arrangement of the kitchen areas will help you, as everything you need is stored in the right place, ready to hand. There is no need to hurry in the kitchen, which is not only easy on the joints but also on the nerves.

KITCHEN PLANNING: THE OPTIMAL ARRANGEMENT OF KITCHEN AREAS

In order to make kitchen work particularly easy and quick, it is best to arrange them according to a sensible sequence of work steps. For this purpose, the stock, storage, dishwashing, preparation and cooking zones are arranged clockwise for right-handed kitchen users and in the opposite direction for left-handed users. In addition, the working areas can be aligned at a height so that optimum ergonomic conditions are created during preparation, cooking or washing up.

The five functional areas can be implemented in all kitchen shapes and sizes, provided the appropriate facilities are available. It is important that the distances between the zones are not too great. At the same time, there should still be sufficient room to move. In particular, short distances between the three main areas “stocking”, “washing up” and “cooking” should be ensured. Only in this way is it possible to work in the working triangle without signs of exhaustion. The triangle of paths is regarded as optimal for all kitchen layouts, as it promotes a fluid work flow.