For the modern kitchen of 1965 the designers shaped a couple of lines to follow. The kitchen has to be a work center: mix-bake, food preparation center, cooking, eating, refrigeration-freezing, serving.
In planning your own kitchen you have to keep in mind how you work and what you like to work with.
Food preparation-cleanup center - since it involves the beginning and end of kitchen activities - should be located where it's most convenient. Here you c;ean fruits and vegetables, chop and preseason meat and - inevitably - clean up after every meal and snack many times a day!
For maximum efficiency, this vital area should be close to the range - 4 to 6 feet preferably; 5 tp 7 feet from the refrigerator and just a few steps from the mix-bake, serving and eating areas. And light it well - 150 watts above and in front of you.
You'll need at least 30 inches of counter space on both sides of the sink. Don't forget a cutting board! Also a drain board is a must have. Add built-in lotion and detergent dispensers by the faucets - a drain release button helps keep your hands out of hot water.
A dishwasher fits most any plan. Built-ins need only 24-inch-width. A mobile slides into a 24-inch-wide area; you can use its top for work space.
A cooking center must be very flexible and durable. Three meals a day is just the start. Here's where you prepare for parties, where family gathers for do-it-yourself dinners, where junior gravitates for after-school snacks, or teens gather most any time. The octogonal island is perfect for surface or small appliance cooking, baking, broiling, serving, mixing, too. Each of the 8 sections is 30 inches wide, including the 4 triangular cabinets. Taller center section contains storage shelves you reach when serving cart is out. Hood-fan whisks away greasy smoke and odors from both range and small appliance cooking.
An eating center is a must! Instead of making do with a skimpy corner, allow enough space for this vital center before you plan the rest of the kitchen. Allow a minimum of 2 1/1 feet arounf all side of your table - plus ane xtra 2 feet beside a doorway.
A refrigerator-freezing center might well become the most important area in your kitchen. To expedite storing and removing food, place a coutner where tou can use it for both appliances, without having to walk around the refrigerator or freezer door.
You'll need various shelves and drawers for multisized containers, freezer wraps and bags.
If you sort and clean fresh fruits ad vegetables, or freezer-wrap meats as you unpack them, combine refrigeration-preparation-cleanup centers. You'll nned a minimum 42-inch conmtinuous counter between refrigerator and sink with storage above and below.
The ideal serving center in your wonderful, workable kitchen is really a "plus-factor" for you. It helps you ready foods just prior to serving - buffet, family style, or individual portions. Use it for salad, desert, party food preparation; small appliance cookery; family breakfast menus.
Not only is a center like this functional - it also provides a decorative and comfortable setting for conversation while you finish last-minute details.
While this center is ideal for serving, a very workable area can be compressed into a 24x24-inch counter space with storage above and below.
Wherever the serving center is locaated in your kitchen, you will want to have 4 or 6 electrical outlets above the counter for small appliance use.
Combine serving area with any other center in your kitchen - it's a natural with cooking, refrigeration or cleanup duties. When you do, continue the counter space at least another 18 to 24 inches with specialized storage above and below.
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