AREAS – KITCHEN – Tropical Patterns
LOCATE KITCHEN AS THE FOCAL POINT OF THE HOUSE
The kitchen has become the main area for modern living, so locate it where passing traffic can interact with it, but not interfere with it.
DESIGN TRAFFIC TO MOVE AROUND THE KITCHEN NOT THROUGH
Traffic should bypass the kitchen,for interaction, but not pass “through” the kitchen or the kitchen “work triangle”.
ENSURE NATURAL EXHAUST AND CROSS FLOW VENTILATION
Kitchen produce heat and steam and this should be moved out as quick as possible.
HAVE HIGH NATURAL LIGHT LEVELS IN THE KITCHEN
Having large areas of natural light helps with cooking and making the kitchen a comfortable place to be. Design for natural light, not artificial with natural lighting being more than 10% of the floor area.
REDUCE REFRIGERATOR USE BY HAVING COOL AREAS
Refrigerator use in the tropics is high use of energy and expensive. Consider a small refrigerator located in shaded area of kitchen and/or build cool safe, either in the ground or insulated cool box.
CONSIDER EXTENDING KITCHEN INTO SHADED OUTDOOR AREAS BY USING OUTDOOR OVENS, BBQ’S AND EATING AREAS TO DISSIPATE COOKING AND PREPARATION HEAT
This is the tropics! Make the most of your outdoor space by having extra BBQ kitchen outside or locating the one kitchen outside.
DESIGN A “WORK TRIANGLE” OF SINK, STOVE AND REFRIGERATOR
The classic and ergonomic pattern of kitchen design is the work triangle of 1/ FOOD STORAGE (refrigerator / store cupboard, 2/ PREPARATION AREA (Sink and chopping board) and 3/ COOKING AREA (Oven and stove).
DESIGN THE KITCHEN AROUND THE SINK AND CHOPPING AREA BEING THE CENTRE OF THE WORK TRIANGLE
Place the preparation area in the middle of this triangle.and if possible face this towards dining area for best person to person interaction.
EXTENDING WORKBENCH NEAR SINK CAN HELP THIS BE A FULL PREPARATION AREA
Design in space near the sink as preparation area. Washing and preparation areas are in combination the most used areas of the kitchen.
FOOD PREP AREA GOOD TO BE BETWEEN SINK AND FOOD STORAGE
Having a good sized preparation area at this location allows you to get food out to preparation area easty and have sink for washing close at hand.
SETDOWN AREA NEAR COOKING AREA
A set down area near the cooling area is essential for a place to put hot plates. Best to have one to either side.
SETDOWN AREA NEAR FRIDGE
This helps when taking out multiple items for preparation.
UTENSILS AND PANS NEAR COOKING OR HUNG UP
Use low shelves for pots and pans and high, hung areas for the utensils to have all cooking gear close at hand.
GAS HOTPLATES / ROCKET STOVES ARE GENERALLY BEST FOR TROPICS AS THEY HEAT UP QUICKLY AND LOSE HEAT QUICKLY
KICKBOARDS ENCOURAGE INSECTUS UNDER CABINETS
It is preferable to have cabinets on open legs for full cleaning in the tropics.
MINIMUM KITCHEN AREA – 10m2, BEST 25m2
KITCHEN WORKTOP HEIGHT – The recommended height is 900 +/20mm although the working height can be within the range of 850mm to 1050mm.
DEPTH OF FLOOR CABINETS / WORKTOP – 580mm INCLUDING DOOR
DEPTH OF WALL CABINETS – 300mm clear for large plates.
HEIGHT OF WALL CABINETS – 720mm from work surface top.
MAX WIDTH OF DOOR – 600mm
SPLASHBACK (TOP WORKTOP) TO UNDERSIDE WALL UNITS – MIN 450mm
SPLASHBACK ABOVE STOVE TO EXTRACTOR TOP /UNDERSIDE CABINET
ELECTRIC – 600mm,
GAS – 700mm TO 750mm
870mm IS HEIGHT FOR WHITE GOODS / APPLIANCES. – Floor to underside of work top.
1000mm MINIMUM BETWEEN WORKTOPS. 1200MM IS PREFERRED
SINK TO HAVE WORKTOP TO BOTH SIDES TO – MIN 1000mm
OVENS USUALLY – 600mm TO TOP