Designing zones within your kitchen
When designing a new kitchen its important to include specific zones to ensure your kitchen works with and for you. The designers at Beau-Port Kitchens have over 20 years design expertise and experience and a solution orientated, innovative approach. They will listen to how you plan to use your new kitchen and identify where the individual zones need to be, working with you to ensure your kitchen design needs are met.
When Jacob, Design Director at Beau-Port Kitchens met Steve and Angela Macaulay it quickly became apparent that their new kitchen would be a busy kitchen which had to be multi-functional. As the owners of a beautiful, successful B& B they often had 12 people for breakfast so it was very more important to design a kitchen which flowed easily and worked for them to reduce their work load. The first stage was to sit down with them and identify their real and perceived requirements by asking questions and listening to their responses. No design at Beau-Port Kitchens is off the shelf and adapted to fit, every design is unique to the customers needs.
When designing kitchen zones its important to reduce the number of steps between each zone. i.e. food preparation, cooking and cleaning. In addition to including other zones on the clients wish list,for example quiet areas, space for home study and IT requirements, children and entertaining or socialising space. As a general rule of thumb the kitchen working triangle is a good starting point. However, this idea was designed in the 1940s, today's kitchen has more appliances and functions. Hence, it may need some sight amendments as you go through the design process. This concept was used to determine efficient kitchen layouts that are both aesthetically pleasing and functional. The primary tasks in a kitchen are carried out between the cook top, sink, ovens and refrigerator. Draw an imaginary line between them to make up what kitchen experts call the work triangle. The idea is that when these three elements are close (but not too close) in proximity to one other, the kitchen will be easy to negotiate and efficient to use, cutting down on wasted steps.
In a single walled kitchen or open plan space this is much harder to achieve. However, if there is space for and Island or peninsular it is easy to create a working triangle. In the case of the Macaulay's, they also wanted to incorporate, laundry facilities, an area to work on paperwork and somewhere to stop and catch their breath.
The food preparation zone should be light and bright, position it close to natural light or where the work tops can be flooded with light from above in the form of ceiling lighting or under cupboard lighting. Position the food preparation area close to the sink, facilitates washing and cleaning of fresh produce.. Ideally, you should allow approx 90cms of food preparation area and the sink should have 61cms of clear work top to one side and 46cms to the other.
In the cooking zone try to allow a minimum of 38cm to one side of the hob and 30cms to the other. If possible there should also be a minimum of 120cms between counter tops, appliances and work isles when more than one cook is going to be working in the kitchen.
Seating areas should be clear of kitchen traffic, to ensure that nobody is passing behind whoever is seated with hot dishes pots and pans. If this is not possible allow at least 110 cm behind the dinning space. None of these design criteria are written in stone but provide basic guidelines for a kitchen designer to create the zones. The final design is always based on the customers needs and the space available.
Jacob, the Beau-Port Kitchens designer on the project was able to create a home office work space at the far end of the kitchen. Fitted neatly behind mid height Rotpunkt kitchen furniture it created a home office space within but separate from the kitchen. The mid height furniture included storage space and a drinks preparation area on the kitchen side, close to the sink which incorporated a boiling tap, meant there was no need for a kettle and is great for making multiple hot drinks at the same time for their B & B customers. Behind the home office was the utility area. He also custom designed the utility furniture to create a hidden laundry area which housed the freestanding washing machine, a tall unit to conceal the boiler, plus additional storage space and a waterfall worktop effect. This ensured the area could be kept free of clutter and reflected the clean lines and minimalist design of the kitchen. Choosing low noise appliances for the utility area means the home office and kitchen are relatively quiet.
"A friend of my wife's recommended Beau-Port to us as she had recently had a kitchen designed and installed by the company. They understood how important it was to get everything just right, listening to what we wanted and interpreting it in practical and versatile ways. We found Jacob and Mark so easy to work with, very professional, approachable, great products and design input. We have been recommending Beau-Port to further friends and family."STEVE MACAULAY