For many years, kitchen designers have used the work triangle concept, but this planning method is now out-of-date.
With the demographic shift, the age profile change and the retirement of Baby Boomers, kitchen planning is now much more ergonomic and well thought out for future generations.
Instead, we would rather apply the work zone concept to simplify your life in the kitchen. This concept has been specifically designed for each type of activity performed such as storing, cleaning, cooking and preparing.
The different zones are:
Provision zone: Where refrigeration and other food reserve will be stored.
Storing zone: Utensils, pots and pans, small appliances, plates, cups, etc. This zone should be close to the cleaning zone for a better efficiency.
Cleaning zone: Sink, dishwasher, waste crusher, dish rack, recycling center and cleaning supplies.
Preparation zone: Meal preparation area where basic items such as cooking oils, spices and salt will be stored and easy to reach. The working surface in this area must be spacious enough to make working easier.
Cooking zone: Microwave, range or cook top, oven and the most commonly used items to cook such as pots, pans and cooking utensils.
The cleaning zone should be close to the storing zone. As for the preparation zone, it shouldn’t be too far from the cooking zone to facilitate execution.