Let’s first give a quick overview of kitchen ergonomics, which forms the basis of excellent kitchen design. Ergonomics is the science of designing the environment to fit the people that use them, not the people to fit the environment.
THE WORK TRIANGLE
The work triangle was devised in the 1920s as one of the first efficiency measures in a residential kitchen. The triangle creates a clear path between the area for food preparation (stovetop), the cleaning area (kitchen sink) and the food storage area (refrigerator).
The Principles of the Kitchen Work Triangle:
- The length of each triangle leg is between 1.2 and 2.7m
- The combined length of the three legs should be between 4m and 7.9m
- There should not be any appliances or cabinetry intersecting any of the legs of the triangle
- There should not be any significant traffic through the triangle
