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.