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Kitchens are undeniably more important today than in the past. Their increased and expanded uses have driven larger sizes. As you suggest, too larger of a tri
by redm 9y ago
Kitchens are undeniably more important today than in the past. Their increased and expanded uses have driven larger sizes. As you suggest, too larger of a triangle is inefficient. To deal with this, the concept of Kitchen Zones has been taking root as an alternative. A zone for preparation, cooking, cleanup, entertaining, etc. [1] [2]
[1] https://www.houzz.com/ideabooks/16934736/list/kitchen-evolution-work-zones-replace-the-triangle https://www.houzz.com/ideabooks/16934736/list/kitchen-evolut...
[2] http://lifehacker.com/optimize-your-kitchen-layout-with-work-zones-1692354456 http://lifehacker.com/optimize-your-kitchen-layout-with-work...
- madhadron 9y agoI hadn't run across zones before. I've always set up cooking areas for the flows of material. Ingredients come from storage, are prepped, put into holding, cooked, plated, served, and the dishes and remains returned afterwards. The kitchen triangle serves a wide range of flows for a single cook, thus its popularity. When you have multiple cooks, it changes. If you have a lot of different things being cooked, you want the brigade system with individuals' prep, holding, and cooking areas distinct and the flow across their space minimized. That includes little things like having squeeze bottles of water at their station so they don't have to access a sink to add liquid to something and all the dishes they need to plate what they're working on. If you have labor intensive assembly of a few things, you want assembly line, and then it's more important to have lots of contiguous, double deep counter space so you can stage materials for each step and slide things along. For a brigade system, you usually have an aisle wide enough for someone to carry a hot pan past you while you're working without having to worry about bumping into you if you don't suddenly lurch backwards. Oh, and somewhere to step out of the zone where you have to be on alert for things like that. I've seen that both with one sided prep areas with eight feet or so to the other wall so you can physically back out of the line, or a four foot aisle and walking down the line to the storage freezers (which people aren't going into constantly once everything is prepped) to step away. In either case, finished materials need to be staged to be removed from the kitchen, and a parallel path needs to bring dishes back without getting in path of the cooks. But back to the primary topic, most of the kitchens I've seen in houses simply are not functional. When we were house hunting a few years ago I would say half the kitchens were laid out where, due to other constraints of the house, they could not be remodeled into something that wasn't a pain to work in. It's fine to have to cook in some place that's a pain once in a while, but in your own home? Yeesh.
- Splines 9y agoGetting OT, but if you want a hilarious game simulation of dealing with poor kitchen design with multiple cooks (with a strong heaping of the brigade system), check out the game "Overcooked".
- cyclist89 9y agoBoyfriend and I just beat Overcooked yesterday (three stars on every single level!), so lots of the kitchen design mistakes are still fresh in my mind (worst level imo was the kitchen with floating icebergs separating it into 3, mostly ice-covered partitions). Awesome game though :)