Design and Working Drawing of Kitchen

1. KITCHEN : WORKING DRAWING

2. KITCHEN : DESIGN
Analyze how the space relates to the house as a whole.
Create a bubble plan based on how the family uses the space.
Review inventory list and set priorities. List cooking equipment,
utensils, dishes, glasses, serving items, and furniture to be included
in the kitchen.
Lay out the space plan and elevation views. Variations of the space
can be helpful in determining the optimal design. Often, a good
way to begin is to decide on the plumbing locations.
Select appliances and plumbing fixtures. Select appliances that meet
food preparation needs and match the intended users’ cooking
skills. Ergonomic considerations should be incorporated at this time.
Bath plumbing fixtures should be selected to fit functional and
ergonomic criteria. Counter and cabinet depths will be affected
by the selections.

3. KITCHEN : DESIGN
Plan storage systems based on size, weight, and frequency of use.
Plan storage systems. Access to stored items must meet
ergonomic considerations.
Design cabinet types and locations. Cabinets must be
structurally sound to support appliances, plumbing
fixtures, stored items and counter surfaces, as well as to
be stylish in appearance.
Analyze ergonomic considerations. Check every aspect
of the plan to make sure it meets ergonomic criteria
established by the client. These considerations influence
the selection of equipment, fixtures, cabinets, counter
heights, and appliances and appliance installation.

4. KITCHEN : DESIGN
Check space clearances. Verify clearances between counter
edges, appliance door openings, right-angle corners, drawer
operation with hardware at right angles, passage with
appliance doors open, furniture placement, and entrances into
the space.
Adjust the plan to fit planned surfaces. Prior to construction,
countertop thickness and edge shape, projection of surfaces,
hardware, handles, crown moldings and trims, and thickness of
flooring must be planned. Plan adjustments may be needed to
allow use of a chosen product, for example, adequate clear
space when using faucets and controls on appliances.
Create a lighting plan. Develop a general plan for location of
light fixtures and controls. Size and style of light fixtures must
be considered. Placement of fixtures and varied light levels
must be planned early, not as an afterthought. Effective
lighting systems are carefully planned using the space plan
with all furniture and fixtures in place. Do a furniture plan
when the kitchen includes a breakfast nook, family room,
dining room, or other adjacent space.

5. KITCHEN : DESIGN
Plan sound control measures. Kitchens can be the source of high levels of
sound. Kitchens are often open to adjacent spaces, so the control of emitted
sounds must be planned.
Verify ventilation location and sizing. As homes are built more airtight, the
proper design and use of ventilation are critical. Make sure the hood is sized
for the selected range or cooktop.
Assemble finish materials. Gather samples of finishes and textures being used
in the design. Check to see if design principles and elements have been
properly employed, especially with regard to color, pattern, texture,
contrast, and balance.
Create color boards. Use a color board for each room to bring all elements
into focus and harmony.
Make up specification books. Specification books are a critical part of project
documentation.

6. KITCHEN WORK CENTERS CAN BE ARRANGED INTO SIX BASIC TYPES:
1. U-shaped: one of the most popular and efficient kitchen layout.The two major advantage of this designis
that it prevents bad circulation and provides sufficient counter and cabinet space.
2. L-shaped: this style can adopt to a lot of roomplans.
3. Corridor/ Gallery: this type requires less space and on occasion provides people with more thanone
entry and exit point.The advantage of this type is a compact triangle.
4. Peninsula:this type is often used to separate the kitchen from an adjoining room likedining.
5. One-wall: designed when the space is limited and a work triangle is not applicablehere.
6. Island:in this type,a separate counter unit is added,irrespective of the above 5 types.
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7. GENERAL STA NDARD AND UNIVERSAL DESIGN CODES

8.  KITCHEN LAYOUT
• An effective kitchen design provides right balance of access
for members of all heights, especially for special needs people.
Kitchen layout should avoid compromising working areas with
movement spaces. For persons in wheelchair, the layout must
provide ample space of movement and location of important
things in handy.
• Work triangle is a traditional rule of thumb for designing a
kitchen, which says there should be no more than 792.5 cm
measured from center to center of the major appliances
(stove, sink and refrigerator). We can expand this triangle in
kitchens with larger space for better comfort.
• Logical, sequential and routine movements will define the
way the family members use the kitchen and will help design a
kitchen with a work triangle that meets everyone’s needs.

9.  KITCHEN LAYOUT

10.  KITCHEN LAYOUT

11.  KITCHEN SIZE

12.  MINIMAL EFFORT
• This is an important aspect for universal kitchen design in which the layout is done so thatthe
person has to do minimal effort and can find everything withinreach.
• For few examples:
• Considering this principle of design will lead to a flexible and efficient kitchendesign.
 ADAPTABILITY

15.  EASE OF CLEANING
• Residential kitchens should be designed properly taking into consideration that they can be
easily cleaned. This is absolutely necessary in accordance to both local and universal design
codes.
• Design should not have difficult corners or gaps between cabinets or appliances which are hard
to reach for cleaning. The materials and finishes of cabinets, appliances and equipments also
should be according to standards.
 SAFETY
• Small rugs and mats should be avoided to ignore tripping hazards
• Install electrical switches, plugs and appliances connected to that in places where children can
not reach
• Plan for easy access to water,a fire extinguisher and the gas shut-off valve in case of emergency.

16. While designing a residential kitchen, the designer must assess and survey
the occupants about the number of members and their ages, if someone
have any kind of disability or chronic disease, poor eyesight, allergy and
other kind of physical illness. These data will later help in creating a
successful and functional kitchen space for the client.
• Line of sight: refer to human ergonomic profile standards, ask client
about existing lighting, both natural and artificial and identify any
problems, discuss light levels during day and night, note if the client
wears glasses.
• Ability to reach: investigate about clients ability to reach the cabinets
and other kitchen facilities.
• Age: posture and ability to do certain task is different among aged
people. Note the client’s age and how they move around the space to
design according to their comfort.
• Sound levels: identify if the client/occupant has hearing disability or use
a hearing aid.
DESIGN CONSIDERATION ACCORDING TO CLIENT/OCCUPANTS

17. KITCHEN : STANDARD DIMENSIONS
Standard Cabinet Dimensions
Standard modular cabinetry is built in 75mm (3”) increments
Base and upper cabinet widths begin at 230mm (9”) and increase by 3” widths
as you work laterally (12”, 15”, 18”, etc.).
Base cabinets: 150mm-1350mm w (6”–54” w), 600mm d (24” d), 900mm h
(34-1/2” h)
Upper cabinets: 150mm-1350mm 6”–54” w, 300mm (12” d), 300mm –
1000mm (12”–42” h)
Tall storage cabinets: 230mm w (9”–48” w), 300mm – 600mm d (12”–24”) d,
2100mm – 2450mm h (84”–96” h)
Standard Countertop Dimensions
Countertop height: 900mm (36”) finished from floor
Countertop depth: 600 - 700mm (25-1/2”)
Tile Dado / Backsplash heights: 450mm – 600mm (18”) high from countertop
Usable counter space between cooktop or range and sink: 450mm – 900mm
(18”–36”) wide
Counter space on either side of cooktop or range: minimum 300mm – 450mm
(12”–15”)
Counter space on either side of sink: minimum 450mm – 600mm (18”–24”)
Counter space between refrigerator and sink: minimum 900mm (36”)
Counter space next to cooktop or range on island: minimum 300mm – 450mm
(12”–15”)
Landing space next to ovens: minimum 300mm – 450mm (12”–15”)

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23. KITCHEN : RANGE TOP
A range top is the surface cooking area only, without ovens
below. It must be supported by cabinetry with the counter
surface abutting to the edges of the range top.
Typical dimensions:
Widths: 600mm – 1500mm (24”–60”)
Depths: 550mm – 660mm (22”–26”)
Heights: 200mm – 250mm (8”–10”)
COOKTOP
The cooktop or modular cooking unit is surface cooking
installed in the countertop. Cook tops come in a variety of
sizes.
Typical dimensions:
Widths: 300mm – 1150mm (12”–45”)
Depth: 550mm – 600mm (22”)
Heights: 900mm (34”–36”)

24. KITCHEN : SINK
The sink is a primary work station of a kitchen. Defining the
tasks performed by the cook and matching them to a sink
model will result in a proper fit.
Common sink tasks:
• Preparing/trimming food for cooking
• Adding water to food for cooking
• Soaking food
• Rinsing cooking utensils
• Washing pots/pans and dishes
• Obtaining drinking water
• Washing hands
• Arranging flowers

25. KITCHEN : FAUCET
There are five basic types of faucets:
1. Deck- or wall-mounted pot fillers
2. Wall-mounted faucets
3. Deck-mounted (countertop) and bridge faucets
4. Single-handled, pull-out spray
5. Electronic faucets

26. KITCHEN : FREESTANDING REFRIGERATOR-FREEZER
Though typically sized 800mm – 1200mm (32”–48”) wide,
1700mm – 1800mm (67”–70”) high, and 860mm (34”) deep,
refrigerator-freezer models come in a variety of
configurations Models include:
• Top-mount freezer
• Bottom-mount freezer
• French door models

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