
Functional Kitchen Design

Functional Kitchen Storage
The kitchen is the most used room in the house and by many referred to as ‘the hub of the house’. In addition to the primary function of preparing food and drinks and their related tasks of cleaning, kitchens today often function as dining rooms, TV rooms, offices and conservatories.
Whatever your kitchen size, making it work for you and your family is vitally important. If you have ever refurbished your kitchen, replacing all the units, tiles and appliances you will know what a traumatic time it can be, and that is just the planning of it! There is so much to carefully consider before the products are ordered and the installation takes place.
The ‘work triangle’ (developed by Cornell University NY in the 1950’s) is mentioned in almost every kitchen article and brochure, and demonstrates the necessity for your water, cooking and cooling facilities to be spatially related to each other for easy use and access. To this end, kitchen companies often provide a free design service using this triangle as the basis of the design. However one other essential part of the design, which seems not to be sufficiently handled, is the quantity and type of storage required within your kitchen. Units come in all shapes and sizes these days and with many accessories, but how often are you asked what you want and need to store in these units and what is the space requirement relationship between these things?
Therefore I would suggest that you start your kitchen planning with consideration for the five storage zones required in your kitchen:
Consumables – quickly eaten and quickly replaced – foodstuffs such as bread, cereals, refrigerated foods, milk, juices
Non-consumables – Crockery, cutlery, storage containers, glassware
Cleaning – Detergents, washing up liquids, cleaning materials, waste bin
Preparation – the main work area of the kitchen, kitchen knives, chopping boards, mixing bowls, measuring jugs etc
Cooking – pots and pans, baking trays, cake tins
Each type of storage zones should be grouped together and the internal unit configuration specified according to your needs. For a right handed person the storage zones should be planned in a clockwise direction and in an anti clock for a left handed person. Of course along with all of this you need to take into account your lifestyle, your shopping behaviour and how often you actually cook.
Planning your kitchen through the eyes of the user will result in a better and more functional design. All too often the visual aspects are rated higher than function, yet when you consider that on average a kitchen will last at least 20 years the lifespan cost should enable you to think more of the comfort and ergonomic aspects of a new kitchen alongside its looks.
Whilst researching for this article I stumbled across the website of Blum, an Austrian company who manufacture hinges, lift and pull-out systems primarily for the kitchen. Blum is well respected for their research into ergonomics and the relationship between body movements and the subsequent stress placed on the body by those movements. The kitchen is the one place in the house where most body movement takes place. Whether it is bending or stretching, kneeling or standing all these movements can have an adverse affect on the body. Blum has devised kitchen components to minimise these adverse affects. Drawers are far easier to access than shelves in base units. Their website is fascinating and will make you think differently about planning your kitchen. It also covers in more detail the zoning principles that I have outlined here and an interactive zone planner to help you assess your storage needs. www.blum.com and www.dynamicspace.com.
Once you have finalised the internal layout of your kitchen units and the storage zoning, the styling can begin. Choosing door finishes, handles, worksurfaces and tiles have an equally vital role in making your kitchen at one with the rest of your home, but function should come first.
The colours you choose for the units, floors and walls will impact the feel of the space and as always the way light fills the space will affect the appearance and power of the colours. Psychologically blue is not a good colour to use around food, but reds and oranges work well. Green is a true natural colour and achieves both a sense of energy and relaxation; hence the use of two different shades of green in a kitchen dining room would be very effective.
With the advance of modern technology comes the vast array of new manufacturing capabilities. Worksurfaces can be made from concrete, recycled glass or even reclaimed railway sleepers. To be honest anything you fancy could be used. The same is almost true for splash backs. Where as tiles were once the only option, glass is now a major contender. Steve Meech of Funky Splashbacks (www.funkysplashbacks.co.uk), a division of Able Structural Glazing Ltd, based in Broadstairs says that the increase of interest in glass for the kitchen has spearheaded the development of new ways of working with it. Now the toughened safety glass can be painted to any British Standard, or RAL colour and have photographic images printed onto it. One of Steve’s team would visit your new kitchen once the units are all installed to take measurements, make a template and confirm your colour choices. Their facility enables a single length of up to 4.5m to be prepared with cut outs for sockets, switches, hobs and sinks. Within 2 weeks Steve’s team return to install.
Finally finished your kitchen awaits a personal touch with the addition of carefully chosen accessories. Window sills are a great place to grow herbs and salad leaves, and a vase with fresh flowers on a shelf will add another dimension. Artwork should not be forgotten in the kitchen. Maybe a few choice photos of the family eating alfresco on holiday or a series of foodie orientated images. Most kitchens benefit from a window, so ensure that your view is inspiring. A bird table and bird bath would make interesting focal points.
Kitchen facts
• You walk to and from the table more than 30 times a day
• Drawers and doors are opened and closed more than 80 times a day
• More than 50 activities such as slicing, preparing a salad, buttering bread are carried out each day
I originally wrote this article for publication in Kent Life Magazine – it appeared in April 2009