ERGONOMICS AND BASIC RULES
ERGONOMICS AND BASIC RULES
ERGONOMICS When designing a kitchen ergonomics plays an important role. The most important rule is the "work triangle" that serves to improve the efficiency of work in the kitchen, setting the optimal distances, in terms of efficiency and security, between the three main operating points in the kitchen: sink, refrigerator and stove. The ideal measure of an imaginary line between the sink, refrigerator and stove should not be more than 6 m (19ft 87/32in). In our case we have:
distance stove / sink = 0,95 m (3ft 113⁄32in) distance sink / refrigerator = 0,80 m (2ft 71⁄2in) distance refrigerator / stove = 1,42 m (4ft 729⁄32in) Total = 3,17 m (10ft 451⁄65in) Excessive distances between each operating point cause a waste of energy since force to continuous movement from one side to another of the kitchen; if the distances are too small you work uncomfortable. The kitchen is divided into sectors: preservation of foods: includes refrigerator, container elements and a countertop for food preparation; cooking area: includes stove with hidden hood, compact combination of microwave and oven (like SMEG, Linea Aesthetic, SC45MC2) and work countertops at the sides; sink area: includes sink, dishwasher and countertops to the sides. The most important work space is between the sink and the stove since it is here where most of the activities takes places, thus requiring a large work surface. Neither the sink nor the stove should be confined in a corner position to not knock with pots or elbows against the wall. 1
BASIC RULES Put the dishwasher close to the sink in order to facilitate the installation of water piping. Place a work surface near the refrigerator to extract and store the foods quickly, reducing the time in which the door remains open. Do not invade the space of the "work triangle" with high containers. It's recommended to put the highest cabinets at the ends of a continuous work surface and, in general, in an area outside the "work triangle".
LINK compact combination of microwave and oven http://www.smeg.com/ovens/#filter_url=%2Fajax%2Fproducts_listing%2F&mod el=c&id=158&p=1&np=&order=&f%5Bfeature%5D%5B%5D=2659
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ERGONOMICS When designing a kitchen ergonomics plays an important role. The most important rule is the "work triangle" that serves to improve the efficiency of work in the kitchen, setting the optimal distances, in terms of efficiency and security, between the three main operating points in the kitchen: sink, refrigerator and stove. The ideal measure of an imaginary line between the sink, refrigerator and stove should not be more than 6 m (19ft 87/32in). In our case we have:
distance stove / sink = 0,95 m (3ft 113⁄32in) distance sink / refrigerator = 0,80 m (2ft 71⁄2in) distance refrigerator / stove = 1,42 m (4ft 729⁄32in) Total = 3,17 m (10ft 451⁄65in) Excessive distances between each operating point cause a waste of energy since force to continuous movement from one side to another of the kitchen; if the distances are too small you work uncomfortable. The kitchen is divided into sectors: preservation of foods: includes refrigerator, container elements and a countertop for food preparation; cooking area: includes stove with hidden hood, compact combination of microwave and oven (like SMEG, Linea Aesthetic, SC45MC2) and work countertops at the sides; sink area: includes sink, dishwasher and countertops to the sides. The most important work space is between the sink and the stove since it is here where most of the activities takes places, thus requiring a large work surface. Neither the sink nor the stove should be confined in a corner position to not knock with pots or elbows against the wall. 1
BASIC RULES Put the dishwasher close to the sink in order to facilitate the installation of water piping. Place a work surface near the refrigerator to extract and store the foods quickly, reducing the time in which the door remains open. Do not invade the space of the "work triangle" with high containers. It's recommended to put the highest cabinets at the ends of a continuous work surface and, in general, in an area outside the "work triangle".
LINK compact combination of microwave and oven http://www.smeg.com/ovens/#filter_url=%2Fajax%2Fproducts_listing%2F&mod el=c&id=158&p=1&np=&order=&f%5Bfeature%5D%5B%5D=2659
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