Page 11 - Jarlin Product Catalog
P. 11

NKBA KITCHEN GUIDELINES



          1. Door/Entry: A doorway should be at least 32 inches wide.

          2. Door Interference: No entry door should interfere with appliances, nor should appliance doors interfere with one another.
          3. Distance Between Work Centers: In a kitchen with three work centers*, the sum of the distances between them should total no
          more than 26 feet. No leg of the work triangle should measure less than 4 feet nor more than 9 feet. When the kitchen includes
          additional work centers, each additional distance should measure no less than 4 feet nor more than 9 feet. No work triangle leg should
          intersect an island or peninsula by more than 12 inches.

          * The distances between the three primary work centers (cooking, cleanup/prep and refrigeration) form a work triangle.
          4. Separating Work Centers: A full-height, full-depth, tall obstacle [i.e., a pantry cabinet or refrigerator] should not separate two
          primary work centers.

          5. Work Triangle Trafc: No major trafc patterns should cross through the work triangle.
          6. Work Aisle: The width of a work aisle should be at least 42 inches for one cook and at least 48 inches for multiple cooks.
          7. Walkway: The width of a walkway should be at least 36 inches.
          8. Trafc Clearance at Seating: In a seating area where no trafc passes behind a seated diner, allow 32 inches of clearance from the
          counter/table edge to any wall or other obstruction behind the seating area. If trafc passes behind the seated diner, allow at least 36
          inches to edge past or at least 44 inches to walk past.
          9. Seating Clearance: Kitchen seating areas should incorporate at least the following clearances: At 30-inch-high tables/counters,
          allow a 24-inch-wide by 18-inch-deep knee space for each seated diner. At 36-inch-high counters, allow a 24-inch-wide by 15-inch-deep
          knee space. At 42-inch-high counters, allow a 24-inch-wide by 12-inch-deep knee space.
          10. Cleanup/Prep Sink Placement: If a kitchen has only one sink, locate it adjacent to or across from the cooking surface and
          refrigerator.
          11. Cleanup/Prep Sink Landing Area: Include at least a 24-inch-wide landing area to one side of the sink and at least an18-inch-wide
          landing area on the other side.
          12. Preparation/Work Area: Include a section of continuous countertop at least 36 inches wide and 24 inches deep immediately next
          to a sink.
          13. Dishwasher Placement: Locate nearest edge of the primary dishwasher within 36 inches of the nearest edge of a sink. Provide at
          least 21 inches of standing space between the edge of the dishwasher and countertop frontage, appliances and/or cabinets placed at
          a right angle to the dishwasher.
          14. Waste Receptacles: Include at least two waste receptacles. Locate one near the sink(s) and a second for recycling in the kitchen
          or nearby.
          15. Auxiliary Sink: At least 3 inches of countertop frontage should be provided on one side of the auxiliary sink and 18 inches on the
          other side.




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