Kitchen Work Centre Installation Belfast

Two supplementary work centres are also included in most well-designed kitchen installations Belfast has to offer. These centres are not just used in this city but they tend to be more popular here than anywhere else. Although a considerable amount of preparatory work is done at the sink work centre, studies of kitchen activities indicate that there is usually a need for a special preparation or mix centre. Not as clearly defined, but never the less needed, is a serve centre, which is often incorporated with the range centre.

Mix Centres

For the sake of convenience, there is little difference whether the mix centre is between the refrigerator and sink or between the sink and range. However, the latter arrangement involves more travel because the distance between mix centre and refrigerator is usually longer. In recent years, the mix centre has become unique in that the countertop height is lower than the normal countertop—32 inches (8 1 cm) instead of 36 inches (91 cm)— making it more comfortable for rolling dough and mixing. Plan on a counter 36 to 48 inches (9 1 cm to 122 cm) long with storage space to house such things as the mixer, blender, flour bin, baking pans, casseroles, larger canisters, mixing bowls of assorted sizes, and utensils for measuring and mixing. (Most packaged, canned, and bottled foods used in baking should also be stored near the mix centre.) The mix centre also requires a high intensity of illumination (at least the equivalent of two 100-watt incandescent lamps) mounted either under the cabinets or in hanging fixtures. The specialized storage can be supplied by most standard base cabinets and can be designed to roll out at the touch of a finger and spring up to counter height for easy use. Many kitchen installations in Belfast opt for this type of storage, as space is often at a premium. KLR Kitchen Installation are expert installers of service centres, with over twenty years experience.

While separate wall ovens are most frequently a part of the cooking centre, sometimes they are included in the mix area, and the complete unit is known as a mix/ bake centre. As such, it interrupts normal counter usage unless the oven is installed near the cooking surface. A single counter between the two may serve both, but if the oven and cooking surface are separated by a considerable distance, each should have an adjacent counter with cabinets. If both the built-in oven and refrigerator must be placed at one end of an assembly, a counter should be installed between them. The refrigerator should be closest to the sink/clean-up centre. Wheelchair users require room for knees below work surfaces.

Serve Centres

The serve centre is not used in conjunction with any specific appliance, but it is generally located between the range or cook centre and the dining area. A counter area of at least 30 inches (76 cm) should be provided to facilitate food serving. In this centre, keep in mind that moist and crisp warning drawers are a joy for party givers and those who dine in shifts. If space prohibits a separate small appliance centre, it is a good idea to use small appliances near the range rather than close to the sink. A multi-outlet strip with a ground fault circuit can accommodate a good number of appliances, while warning lights in this centre are pleasant extras, too. Storage for such items as a toaster, serving platters and dishes, table items, cookies, cakes, and other foods that are purchased ready-to-eat should be included in the serve centre. Of course, accessibility to the eating area is most important. The kitchen installations in Belfast often contain serving centres and their use is becoming increasingly popular.

Combination Centres

Frequently in small kitchens of studio apartments and similar areas, as well as in some second kitchens, the space is so limited that it is necessary to combine basic work centres. The cabinets and appliances of one centre may be combined with those of the neighbouring centres to form a continuous assembly. It is usually best to combine at least two centres into one continuous assembly, with corresponding storage above and below. One of the best ways to determine the proper counter space is to select the widest desirable counter of the two centres and then add 12 inches (30 cm) to it. For instance, if combining the refrigerator/storage centre with the sink/clean-up centre, the counter required for the former is 18 inches (4.6 cm), while the minimum for the latter is 30 inches (76 cm). Thus the widest counter 30 inches (76 cm)—plus 12 inches (30 cm) would mean that the combined counter should be a minimum of 42 continuous inches (107 cm). The resulting counter permits both centres to operate simultaneously.

It is important to keep in mind when designing a kitchen with combination centres that it must contain at least 10 linear feet (305 cm) of full-use base cabinets plus 10 feet of full-use wall cabinets. Never cut down on counter space at the expense of base cabinets. Every kitchen needs at least 10 linear feet (305 cm) of base cabinets and 10 linear feet of wall cabinets. These are absolute minimums.

Food Preparation Area

The main piece of equipment of the food preparation cook area is the range. Whether a free-standing, a built-in, a drop-in, or slide-in unit, the cooking equipment should be the latest design, offering all of the labour and time-saving devices. Ideally, the range should be handy to the dinner area used more often by the family. However, do not place it next to a door that may open onto a constant parade of children. A cabinet or counter surface at least 15 inches (38 cm) wide between the door and the range cuts down the number of accidents. Do not forget that space should be provided on each side of the range for elbow room and pan handles, with at least 24 inches (61 cm) of counter on one side for serving and 12 inches (30 cm) on the other. Also, the range or built-in surface unit should not be installed under a window. Any curtains could catch fire, and the operation of such a window could be hazardous. Often local building codes have something to say about range placement. Check their requirements first.

A Suitable Range

While a built-in range top and separate oven or ovens are generally considered the most convenient of all range styles, they use up the most wall space. They also cost more to install, and replacement of the oven is difficult if the new model does not fit the cabinet for the old one. A separate oven should not be located directly next to the range; counter space is needed next to each. If necessary locate the oven away from the busiest kitchen area. A wall oven should be installed so the inside top surface of the fully opened door is 1 to 7 inches (2.54 to 18 cm) below elbow height. If a double-oven unit is used, the bottom of the upper oven at counter height (36 inches, or 91 cm) is about right for most people. Never install a built in oven too high. High mounting makes it difficult to remove pans and can result in burns. Allow 24 inches (61 cm) of counter on at least one side of the oven. A heat-resistant surface, such as stainless steel or ceramic glass, provides a place to place hot pots or utensils. A plastic laminate countertop should never be subjected to heat over 270 degrees F. Avoid having the wall oven at the end of a line of cabinets where the door opens into a traffic lane. Also avoid installation in a corner. Easier loading, unloading, and cleaning are possible with space all around the open oven door.

As for the range itself, several kinds are available There are the familiar freestanding units of counter height as well as freestanding units of the “over and under” design (with an oven on the top, an oven on the bottom, and the cooktop in between). There is also drop-in or slide in units with a separate built in cooktop and wall oven or an eye-level oven and cooktop stacked on a cabinet. The most common cooking facility for the least space is a 30-inch wide (76 cm) range with an eye level oven above the range top and another oven below it. However, a very short person often finds it difficult to handle a hot roasting pan in the high oven, while a very tall person may find the view of the back burners on the range blocked by the upper oven. Have the home owner stand in front of the model being considered and go through the motions of cooking to see if it can be worked with safely and comfortably. Handicapped, or seniors with restricted movement, must be kept in mind.

Ventilation Requirements

Whenever possible, the fumes from the food preparation/cook area should be vented to the outdoors. The most efficient arrangement is to have a hood and exhaust fan with a grease filter over the range, with the shortest possible duct to the outdoors. The duct may go through a wall, but avoid directing cooking odours toward an outdoor sitting area. The duct may also go through the roof, but it should never end in an attic. Check the local codes for installation standards. A ceiling or wall fan located away from the range draws the cooking fumes over the intervening surfaces. A non-ducted hood and fan trap most of the grease and some of the odours but none of the heat and moisture from cooking. These hoods are recommended only for interior locations from which outdoor venting is impossible. Storage space is needed in the food preparation/cook area for small appliances, pots, pans, cooking utensils, and so on. Wheelchair users benefit from roll-out storage, narrower doors on cabinets, and side by-side refrigerators.

Kitchen Work Centres

The basic kitchen is a place for storage of all the implements and ingredients necessary to the preparation of a meal. The activities of homemaking that are concentrated in the kitchen are complex, so they must be carefully planned in a sequence of events moving from storage, through preparation, to cooking and serving. To accomplish this sequence, there should be three main or basic activity areas, ‘commonly referred to as work centres, in every kitchen:

1. The refrigeration or storage area
2. The sink or preparation and clean up area
3. The food preparation and cooking area

The organization of these three main activity centres should be the first step in the formulation of any new kitchen plans, since they are the basis of any good design.  An ideal kitchen installation includes proper distribution of appliances, work counter surfaces, and cabinets within these three work centres. Each work centre should include the major appliances, the food, the cooking equipment, and any other supplies used in that activity. In other words, each activity centre should provide efficient working conditions for the particular functions that are performed at each appliance—refrigerator, sink, or range.

Refrigeration Units

The refrigeration or storage area should be arranged to expedite the storage and removal of foods. Perishables must be moved to and from the refrigerator and the freezer. Canned goods, cereals, and staples are contained in the base, wall, and pantry cabinets that surround and are fitted to this centre. In recent years, the refrigerator/storage centre has become increasingly more important as food processing and pre-packaging has changed. More ready-to-use foods are being used by families, and many of them require freezer storage. With families using more pre-packaged foods. The pantry is considered an essential storage space in any well-planned kitchen.

To expedite the storage and handling of foods, the refrigerator/storage centre should be located immediately adjacent to the kitchen’s service entrance.  A refrigerator combination or a separate freezer unit allows longer storage of many foods. As a separate freezer is not used as many times a day as the refrigerator, it may be located out of the main kitchen work area, for example, in a line of tall cabinets or another wall if it is an upright model, or in a garage, basement, or utility room. Allow at least 15 to 18 inches (38 to 46 cm) of countertop next to the refrigerator, with the refrigerator door opening on the side toward the counter. With a side-by-side refrigerator/freezer remember it is easier to reach across the closed freezer door to load and unload the fresh food section than to reach around an open door to a counter on the wrong side. A combined total of at least 36 inches (91 cm) of counter space should be allowed for this centre. Of course, with a side-by-side refrigerator/freezer it is a good idea, when possible, to have an equal amount of space beside the freezer.

Best Practices

Some refrigeration models have doors that can be hinged to swing in either direction. Have the homeowner consider this idea carefully before ordering a new unit. Also, check the specifications of the intended model for the height of the box and recommended clearance for air circulation as well as for width. Avoid putting a refrigerator in a corner, beside a wall, or next to a line of cabinets. It is usually necessary to open the door more than 90 degrees to remove crispers and shelves. When designing a kitchen, if the homeowners like pantries, the refrigerator/storage centre is where the pantry belongs. If they prefer cabinet food storage, this is where the appropriate cabinets belong. Tailor everything to their habits and preferences, but be sure to group it all efficiently so they do not have to keep walking from one side of the kitchen to the other. When planning the storage space for the refrigerator/storage centre, be sure to include several adjustable shelves to allow for odd-sized packages and bottles. The refrigerator/storage centre should be placed next to the clean-up centre, and there should be at least 42 inches (107 cm) of uninterrupted countertop between the two.