Fig. 3 Kitchen area.
Fig. 3 Kitchen area.
Fig. T Unit entry/exit.
An example of a desirable organization of kitchen activities Is shown in Fig. 4.
An L- or U-shaped kitchen is preferable to the pull man or corridor type kitchen. The corridor type is inconvenient for the elderly who, with advancing age and motor/sensory losses, find it difficult to repeatedly turn from one counter to another as they work. The table and Figs. 5-7 give necessary clearances and dimensions,
Equipment should be placed so that there is sufficient operating room between it and any adjacent corner cabinet. At least 12 inches from the edge of the sink and range and 15 inches at the side of the refrigerator are recommended.
A minimum of 42 inches should be provided between base cabinets or appliances opposite each other. This same minimum clearance applies when a wall, storage wall, or work tabic is opposite a base cabinet.
Desirable kitchen layouts ond work area front ages are illustrated in Figs. 5-7. There should be no through circulation in the kitchen work area.
Spotiol CitaKiclerittitt To insure that this space is en jo ya ble to work in, it is necessary to provide adequate artificial light at all work areas ond to create a spatial volume of appropriate scale. These criteria con be translated to mean that the ceiling height should he no lower than 7'-6". Color should be used carefully ond be tied to visual identification It should not create the impression of a closed-in, constricting place. Where ductless range hoods are used, another means of ventilation should be used to carry away cooking heol. Where main dining is combined with food preparation, there should be cIeor spatial distinction between them, perhaps even o difference in ceiling height.
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