Food Preparation Equipment

This section deals with equipment and facilities in the food preparation area of the dwelling unit in terms of quantities, sizes, and detailed location. The question of the functional organization of the food preparation area and its relationship to other areas of the dwelling unit is discussed earlier. The discussion here is divided into two parts. The first deals directly with the minimum standards against which all proposed developments will be measured and to which all must comply. The second begins with ihe minimum standards as a base and develops optimum standards for the various components of the food preparation area where appropriate. These optimum standards are not mandatory, and the achievement of some may not be economically feasible within the context of low- and moderate-income housing programs; however, developments which approach or meel some or all of these standards may be given financing priority over those which only satisfy the minimum standards.

Minimum Standards

Refrigerator The refrigerator shall be an upright freestanding model with integral freezing compartment. The minimum acceptable sizes are 10 cubic feet for a one-bedroom unit and 12 cubic feet for a two-bedroom unit. The freezer compart-men! shall be located at the top or the side of the refrigerator. Refrigerators of the undercounter type are unacceptable because of the excessive stooping required in their use.

The refrigerator shall be of the self-defrosting type. {This is a designated amenity.)

The general storage shelves of the refrigerator should pull out on roller guides and should be removobte for ease in cleaning.

Cooking Unit and Oven The cooking unit and oven should be electric,- they should be both approved and listed by the Underwriter Laboratories (UL) in their publication. Electric Appliance and Utilization Equipment List. Gas cooking devices are not recommended because the elderly often have a poor sense of smell and are forgetful, thus becoming vulnerable to the hazards of fire and explosion.

Cooking devices shall have pilot lights to visually indicate when they are on, A master cutoff switch should be provided if possible. The controls on cooking devices shall be easily read by sight; touch controls should be located at the front of the device to eliminate the necessity of reaching over hot cooking surfaces.

Where an integral cook top and oven unit (stove) are used, the oven should be located below the cook top. Stoves with ovens that ore overhead or at eye level are not acceptable because of the reaching required. (See Fig. 25.) The door on

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Fig. 35 Oven over

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Fig. 35 Oven over the oven should be hung on the side and swing out if such units are available. This type of oven door is safer and also allows the oven to be used by someone sitting in o wheelchair.

All cook tops must have a hood and exhaust fan mounted directly above the cooking surface. Ceiling-mounted exhaust fans are unacceptable. The cook top shall have four burners and have a minimum width of 24 inches.

Sink The kitchen sink shall be of stainless steel and mounted on the counter tap. The minimum overall dimensions are 24 inches by 21 inches. Where counter top area permits, a sink with a double compartment equal to the capacity of a sink with a single comportment is preferred (Fig. 26).

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Homeowners Guide To Landscaping

Homeowners Guide To Landscaping

How would you like to save a ton of money and increase the value of your home by as much as thirty percent! If your homes landscape is designed properly it will be a source of enjoyment for your entire family, it will enhance your community and add to the resale value of your property. Landscape design involves much more than placing trees, shrubs and other plants on the property. It is an art which deals with conscious arrangement or organization of outdoor space for human satisfaction and enjoyment.

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