Information Sheet HCK 313-1.

3
The different kitchen Lay-out and Designs

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different kitchen lay out and designs
2. Know the work triangle.

The kitchen work triangle is a concept used to determine efficient kitchen

layouts that are both aesthetic and functional. 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 close (but not too close) 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 be
achieved through the configuration of the three items, and how far apart they
are.

Understanding the basic principles of kitchen layout will help take much
of the mystery out of the design process. One of the most basic layout
principles is the work triangle. The work triangle is an imaginary line drawn
from each of the three primary work stations in the kitchen - the food storage,
preparation/cooking, and clean-up stations. By drawing these lines, you can
assess the distance required to move to and from each area and thus
determine how well the traffic will flow. To help avoid traffic flow problems,
work triangles should have a perimeter that measures less than 26 feet.

The three primary kitchen work stations which create the work
triangle are:

1. The food storage station - Your refrigerator and pantry are the major items
here. Cabinetry like lazy susan or swing-out pantry units add function and
convenience. Options like wine racks, spice racks, and roll-out trays help to
organize your groceries.

2. The preparation/cooking station - Your range, oven, microwave, and smaller

appliances are found in this area. Counter space is important in this section.
Conserve space by moving appliances off the counter with appliance garage
cabinets and space-saving ideas like towel rods and pot lid racks.

Hotel and Restaurant Bulacan Date Developed:

June 2020
Services Polytechnic Date Revised: Page 1 of 150
College
HOT AND COLD
Developed by:
KITCHEN
Document No. Mrs. Pia Amor P. Dianco
HCK 313 Revision # 00
c/o Admin Mr. Rommel Ompoc
3. The clean-up station - Everyone's least favorite activity is one of the kitchen's
most important - clean-up. This area is home to the sink, waste disposal, and
dishwasher. Cabinetry for this station is designed to organize with the trash
bin cabinet and roll-out tray baskets for storage convenience.

Today's kitchens are more than just places to cook and eat meals. Many people
choose to include breakfast bars, desks, bookshelves, computer stations,
phone and message centers, and mini entertainment areas in their kitchens.
Consider adding these areas to your kitchen with our selection on desk, shelf,
bookcase, and entertainment cabinetry units.

THE WORK TRIANGLE

Recommended distances.
1. Sink to range- 4 feet to 7 feet
2. Range to refrigerator- 4 feet to 9 feet
3. Range to sink – 4 to 6 feet

Total Triangle Parameter- 12 feet to 22 feet

KITCHEN ARRANGEMENTS
1. U- SHAPED KITCHEN – considered as the most efficient
arrangement.

Advantages:
-Traffic crossing the basic work triangle is prevented

-Continuous counter area exist

-Distances between appliances are short

2. L- SHAPED KITCHEN – provides an easy flow of work from the

refrigerator to sink to the range.

Hotel and Restaurant Bulacan Date Developed:

June 2020
Services Polytechnic Date Revised: Page 2 of 150
College
HOT AND COLD
Developed by:
KITCHEN
Document No. Mrs. Pia Amor P. Dianco
HCK 313 Revision # 00
c/o Admin Mr. Rommel Ompoc
3. ISLAND CORRIDOR KITCHEN- modified U-shaped and L- shaped
kitchen

4. CORRIDOR KITCHEN- simplest and the most economical

arrangement.

Hotel and Restaurant Bulacan Date Developed:

June 2020
Services Polytechnic Date Revised: Page 3 of 150
College
HOT AND COLD
Developed by:
KITCHEN
Document No. Mrs. Pia Amor P. Dianco
HCK 313 Revision # 00
c/o Admin Mr. Rommel Ompoc
Hotel and Restaurant Bulacan Date Developed:
June 2020
Services Polytechnic Date Revised: Page 4 of 150
College
HOT AND COLD
Developed by:
KITCHEN
Document No. Mrs. Pia Amor P. Dianco
HCK 313 Revision # 00
c/o Admin Mr. Rommel Ompoc