ARCHITECTURE DESIGN METHODOLOGY

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SUBMITTED BY:
HIRA IQBAL
2K13-ARCH-11
SUBMITTED TO:
NAZAR ABBAS KAZMI
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NFC INSTITUTE OF ENGINEERING AND
TECHNOLOGY MULTAN
 DEDICATION

In the name of ALLAH who created me as human being

And I dedicate this report to my Father and My lovely Mother who supported me all the time
during my these studied.
ABSTRACT

Kitchen is probably the most actively used room in your home. On average you
will spend over 1,100 hours each year in your kitchen. Today's kitchen is no longer
just a place where food is prepared. It has become the administrative and social
hub of your home. For maximum efficiency, the sum of its three sides should not exceed
about 276 inches. 
 ACKNOWLEDGEMENTS
I express my heartiest attribute to all of my respected teachers, advisors an specially to Sir
Nazar Abbas, for giving me freedom of thoughts and the plateform.
And
My friends and all of the people kind to me, my well-wishers without them this report could
have not been completed.
Architecture design methodology with emphasis on kitchen
Kitchen is probably the most actively used room in your home. On average you
will spend over 1,100 hours each year in your kitchen. Today's kitchen is no longer
just a place where food is prepared. It has become the administrative and social
hub of your home.
Work Zones:
The kitchen should include work zones for the following:

Storage. Storage for groceries, including non-perishable items, refrigerated and frozen

foods

Dishes, Etc. Space for dishes, glasses, cutlery and odds-and-ends, such as scissors or
desk items

Cleaning. An area for recycling/waste management with recycling bins and trash cans,
and space for household cleaning items

Food Preparation. The main work area with access to utensils, knives, small
appliances, cutting boards, mixing bowls, etc.

Cooking. Where you’ll find pots, pans, bakeware, cooling racks, etc.

Data collection :

ACTIVITIES SPACE REQUIRED CLEARENCESS USER SPACES

Width length depth Left right Feet hight movement
COOKING 2’-5” 3’-00” 1’-3” 2’-00” 3’-3” 2’-00” 5’-3” 3’-6”
DISHWASHING 2’-9” 3’-00” 1’4” 2’-00” 1’-5” 2’-00” 5’-3” 2’-9”
BAKING 1’-7.5” 3’-00” 1’-2” 2’-00” 0’-00” 2’-00” 5’-3” 3’-00”
STORAGE 7’-3” 7’-00” 3’-00” 3’-00” 0’-00” 2’-00” 5’-3” 5’-00”
PREPARATION OF FOOD 5’-00” 3’-00” 2’-2” 0’-00” 0’-00” 2’-00” 5’-3” 3’-00”
CLEANING 1’-00” 0’-00” 0.5” 1’-00” 1’-0.5” 2’-00” 5’-3” 2’-00”
SERVING 5’-00” 3’-00” 3’-00” 5’-00” 2’-2” 2’-00” 5’-3” 3’-00”
 Standard dimensions

Counter Height: The standard is 34 - 36". But this can vary even more based
on your size and preferences. The diagram above shows how to determine
comfortable work surface heights based on measuring down from your
elbow.

Counter Depth: The standard is 24". But again, this can vary based on your
size, appliance depths, and details of the backsplash and cabinetry. 

Upper Cabinet/Shelving Clearance: The distance from the countertop

to the upper cabinets or shelves should be 15 - 20". Any lower and you'll
impede on work space. Any higher and it's going to be tough to reach
uppermost shelves.

Circulation Space: The circulation space between countertops should be

at least 48". (This standard seems large to us, but we're accustomed to a
tiny apartment kitchen, where this space is typically much smaller). Don't
make the space between counters more than 64", however, or it will simply
be too big and you'll lose a lot of efficiency during meal prep. 
Stove side Counter Space: Try for at least 12" of counter space on at
least one side of your stovetop. Same goes for the refrigerator, preferably on
the open side of the door.

Now, in the name of small and cool, let's talk real numbers for small
kitchens: Our smallest apartment kitchen had more like 30" between
counters, 4" of counter space next to the stovetop, and no counter space
adjacent to the fridge. Somehow, though, you make it work and even come
to love working in such close quarters. Let's hear your kitchen dimension
experiences and preferences: small, large and anything in between!
Working Triangle:
For maximum efficiency, the sum of its three sides should not exceed about 276 inches. The
kitchen work triangle is a concept used to determine efficient kitchen layouts. The primary
tasks in a home kitchen are carried out between the cook top, the sink and the refrigerator.
These three points and the imaginary lines between them, make up what kitchen experts call
the work triangle. The idea is that when these three elements are in close (but not too close)
proximity to one other, the kitchen will be easy and efficient to use, cutting down on wasted
steps.

There are exceptions to this rule: in single wall kitchens , it’s geometrically impossible to
achieve a true triangle –but efficiency can still
Flow diagram of kitchen:
IN

STORAGE

DISHWASHING

PREPARATION OF FOOD

CLEANING

COOKING

SERVING

OUT