kitchen design work triangle

The concept dovetailed nicely with the so called scientific management principles en vogue at the time, which promoted labor efficiency and productivity but were later criticized for treating humans like machines.'the kitchen triangle is based on the three main work areas within the kitchen, the sink, the fridge and the hob,' explains keith myers, director of the myers touch.The work triangle is the recommended relationship used in kitchen design between the cooking, storage and preparation areas.The work triangle should not cut through an island or peninsula by more than 12 inches.According to design principles, the classic kitchen triangle calls for:

The work triangle concept has substantial application in the design and layout of a kitchen.A triangle should not cut through an island or peninsula by more than 12 inches on either side.Increasing efficiency and convenience by reducing foot traffic across the cook's workspace.'according to the rule, these should be laid out to loosely form a triangle, enabling you to perform day to day tasks with relative ease and without obstruction.'It has been updated to reflect new information.

Ideally, a person should be able to move effortlessly in the center of the work triangle while quickly switching between stations.The sum of the work triangle's three sides should not exceed 26 feet, and each leg should measure between 4 and 9 feet.A work triangle is formed between the three zones (as shown in the diagrams below).It is recommended that each leg of the triangle be at least 4 feet long, but no longer than 9 feet.As a general guideline, the distance between these areas should be no less than 4 feet and no larger than 9 feet.

No side of the triangle should cut through an island or peninsula by more than 12 inches.