Kitchen Working Drawing

Design and Working Drawing of Kitchen

1. KITCHEN:WORKING DRAWING

2. KITCHEN : DESIGN
Analyze how the space relates to the house as a whole.
Create a bubble plan based on how the family uses the space.
Review inventory list and set priorities. List cooking equipment,
utensils, dishes, glasses, serving items, and furniture to be included
in the kitchen.
Lay out the space plan and elevation views. Variations of the space
can be helpful in determining the optimal design. Often, a good
way to begin is to decide on the plumbing locations.
Select appliances and plumbing fixtures. Select appliances that meet
food preparation needs and match the intended users’ cooking
skills. Ergonomic considerations should be incorporated at this time.
Bath plumbing fixtures should be selected to fit functional and
ergonomic criteria. Counter and cabinet depths will be affected
by the selections.

3. KITCHEN : DESIGN
Plan storage systems based on size, weight, and frequency of use.
Plan storage systems. Access to stored items must meet
ergonomic considerations.
Design cabinet types and locations. Cabinets must be
structurally sound to support appliances, plumbing
fixtures, stored items and counter surfaces, as well as to
be stylish in appearance.
Analyze ergonomic considerations. Check every aspect
of the plan to make sure it meets ergonomic criteria
established by the client. These considerations influence
the selection of equipment, fixtures, cabinets, counter
heights, and appliances and appliance installation.

4. KITCHEN : DESIGN
Check space clearances. Verify clearances between counter
edges, appliance door openings, right-angle corners, drawer
operation with hardware at right angles, passage with
appliance doors open, furniture placement, and entrances into
the space.
Adjust the plan to fit planned surfaces. Prior to construction,
countertop thickness and edge shape, projection of surfaces,
hardware, handles, crown moldings and trims, and thickness of
flooring must be planned. Plan adjustments may be needed to
allow use of a chosen product, for example, adequate clear
space when using faucets and controls on appliances.
Create a lighting plan. Develop a general plan for location of
light fixtures and controls. Size and style of light fixtures must
be considered. Placement of fixtures and varied light levels
must be planned early, not as an afterthought. Effective
lighting systems are carefully planned using the space plan
with all furniture and fixtures in place. Do a furniture plan
when the kitchen includes a breakfast nook, family room,
dining room, or other adjacent space.

5. KITCHEN : DESIGN
Plan sound control measures. Kitchens can be the source of high levels of
sound. Kitchens are often open to adjacent spaces, so the control of emitted
sounds must be planned.
Verify ventilation location and sizing. As homes are built more airtight, the
proper design and use of ventilation are critical. Make sure the hood is sized
for the selected range or cooktop.
Assemble finish materials. Gather samples of finishes and textures being used
in the design. Check to see if design principles and elements have been
properly employed, especially with regard to color, pattern, texture,
contrast, and balance.
Create color boards. Use a color board for each room to bring all elements
into focus and harmony.
Make up specification books. Specification books are a critical part of project
documentation.

6. KITCHEN WORK CENTERS CAN BE ARRANGED INTO SIX BASICTYPES:
1.U-shaped: one of the most popular and efficient kitchen layout.The two major advantage of this designis
that it prevents bad circulation and provides sufficient counter and cabinetspace.
2.L-shaped: this style can adopt to a lot of roomplans.
3.Corridor/ Gallery: this type requires less space and on occasion provides people with more thanone
entry and exit point.The advantage of this type is a compacttriangle.
4.Peninsula: this type is often used to separate the kitchen from an adjoining room likedining.
5.One-wall: designed when the space is limited and a work triangle is not applicablehere.
6.Island:inthis type,aseparatecounterunit isadded,irrespective ofthe above5 types.
1 32 4
5
6

7. GENERAL STANDARD AND UNIVERSAL DESIGN CODES

8. KITCHENLAYOUT
•Aneffectivekitchendesignprovidesrightbalanceofaccess
formembersofallheights,especiallyforspecialneedspeople.
Kitchenlayoutshouldavoidcompromisingworkingareaswith
movementspaces.Forpersonsinwheelchair,thelayoutmust
provideamplespaceofmovementandlocationofimportant
thingsinhandy.
•Worktriangleisatraditionalruleofthumbfordesigninga
kitchen,whichsaysthereshouldbenomorethan792.5cm
measuredfromcentertocenterofthemajorappliances
(stove,sinkandrefrigerator).Wecanexpandthistrianglein
kitchenswithlargerspaceforbettercomfort.
•Logical,sequentialandroutinemovementswilldefinethe
waythefamilymembersusethekitchenandwillhelpdesigna
kitchenwithaworktrianglethatmeetseveryone’sneeds.

9. KITCHENLAYOUT

10. KITCHENLAYOUT

11. KITCHENSIZE

12. MINIMALEFFORT
•This is an important aspect for universal kitchen design in which the layout is done so thatthe
person has to do minimal effort and can find everything withinreach.
•For fewexamples:
•Considering this principle of design will lead to a flexible and efficient kitchendesign.
ADAPTABILITY

15. EASE OFCLEANING
•Residentialkitchensshouldbedesignedproperlytakingintoconsiderationthattheycanbe
easilycleaned.Thisisabsolutelynecessaryinaccordancetobothlocalanduniversaldesign
codes.
•Designshouldnothavedifficultcornersorgapsbetweencabinetsorapplianceswhicharehard
toreachforcleaning.Thematerialsandfinishesofcabinets,appliancesandequipmentsalso
shouldbeaccordingtostandards.
SAFETY
•Smallrugsandmatsshouldbeavoidedtoignoretrippinghazards
•Installelectricalswitches,plugsandappliancesconnectedtothatinplaceswherechildrencan
notreach
•Planforeasyaccesstowater,afireextinguisherandthegasshut-offvalveincaseofemergency.

16. Whiledesigningaresidentialkitchen,thedesignermustassessandsurvey
theoccupantsaboutthenumberofmembersandtheirages,ifsomeone
haveanykindofdisabilityorchronicdisease,pooreyesight,allergyand
otherkindofphysicalillness.Thesedatawilllaterhelpincreatinga
successfulandfunctionalkitchenspacefortheclient.
•Lineofsight:refertohumanergonomicprofilestandards,askclient
aboutexistinglighting,bothnaturalandartificialandidentifyany
problems,discusslightlevelsduringdayandnight,noteiftheclient
wearsglasses.
•Abilitytoreach:investigateaboutclientsabilitytoreachthecabinets
andotherkitchenfacilities.
•Age:postureandabilitytodocertaintaskisdifferentamongaged
people.Notetheclient’sageandhowtheymovearoundthespaceto
designaccordingtotheircomfort.
•Soundlevels:identifyiftheclient/occupanthashearingdisabilityoruse
ahearingaid.
DESIGN CONSIDERATION ACCORDING TOCLIENT/OCCUPANTS

17. KITCHEN : STANDARD DIMENSIONS
Standard Cabinet Dimensions
Standard modular cabinetry is built in 75mm (3”) increments
Base and upper cabinet widths begin at 230mm (9”) and increase by 3” widths
as you work laterally (12”, 15”, 18”, etc.).
Base cabinets: 150mm-1350mm w (6”–54” w), 600mm d (24” d), 900mm h
(34-1/2” h)
Upper cabinets: 150mm-1350mm 6”–54” w, 300mm (12” d), 300mm –
1000mm (12”–42” h)
Tall storage cabinets: 230mm w (9”–48” w), 300mm –600mm d (12”–24”) d,
2100mm –2450mm h (84”–96” h)
Standard Countertop Dimensions
Countertop height: 900mm (36”) finished from floor
Countertop depth: 600 -700mm (25-1/2”)
Tile Dado / Backsplash heights: 450mm –600mm (18”) high from countertop
Usable counter space between cooktop or range and sink: 450mm –900mm
(18”–36”) wide
Counter space on either side of cooktop or range: minimum 300mm –450mm
(12”–15”)
Counter space on either side of sink: minimum 450mm –600mm (18”–24”)
Counter space between refrigerator and sink: minimum 900mm (36”)
Counter space next to cooktop or range on island: minimum 300mm –450mm
(12”–15”)
Landing space next to ovens: minimum 300mm –450mm (12”–15”)

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23. KITCHEN : RANGE TOP
A range top is the surface cooking area only, without ovens
below. Itmust be supported by cabinetry with the counter
surface abutting to the edges of the range top.
Typical dimensions:
Widths: 600mm –1500mm (24”–60”)
Depths: 550mm –660mm (22”–26”)
Heights: 200mm –250mm (8”–10”)
COOKTOP
The cooktop or modular cooking unit is surface cooking
installed in the countertop. Cook tops come in a variety of
sizes.
Typical dimensions:
Widths: 300mm –1150mm (12”–45”)
Depth: 550mm –600mm (22”)
Heights: 900mm (34”–36”)

24. KITCHEN : SINK
The sink is a primary work station of a kitchen. Defining the
tasks performed by the cook and matching them to a sink
model will result in a proper fit.
Common sink tasks:
•Preparing/trimming food for cooking
•Adding water to food for cooking
•Soaking food
•Rinsing cooking utensils
•Washing pots/pans and dishes
•Obtaining drinking water
•Washing hands
•Arranging flowers

25. KITCHEN : FAUCET
There are five basic types of faucets:
1. Deck-or wall-mounted pot fillers
2. Wall-mounted faucets
3. Deck-mounted (countertop) and bridge faucets
4. Single-handled, pull-out spray
5. Electronic faucets

26. KITCHEN : FREESTANDING REFRIGERATOR-FREEZER
Though typically sized 800mm –1200mm (32”–48”) wide,
1700mm –1800mm (67”–70”) high, and 860mm (34”) deep,
refrigerator-freezer models come in a variety of
configurations Models include:
•Top-mount freezer
•Bottom-mount freezer
•French door models

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