7 Golden Rules of Kitchen Design (from a kitchen designer!) (2024)

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7 Golden Rules of Kitchen Design (from a kitchen designer!)? ›

The work triangle connects three important work areas of the kitchen: the cooktop, sink, and refrigerator. This area should be unobstructed and the distance between each zone should range from 4 feet to 9 feet so that one can efficiently move between tasks such as cooking, cleaning and food preparation.

The work triangle connects three important work areas of the kitchen: the cooktop, sink, and refrigerator. This area should be unobstructed and the distance between each zone should range from 4 feet to 9 feet so that one can efficiently move between tasks such as cooking, cleaning and food preparation.

Be safe about cleanliness. Wash your hands before you handle any food, keep your equipment and work surfaces clean, and don't let cooked food touch anything that previously touched raw food. You should keep your refrigerator at 40°F and your freezer at 0°F or colder.

There are three main kitchen design principles that designers generally follow, whether knowingly or by instinct. These include kitchen work zones, the work triangle, and visual balance.

There are six basic types of kitchen layouts: Island, Parallel, Straight, L-Shape, U-Shape, Open, and Galley.

1. Wash your hands well and often. Washing your hands well and often is the golden rule of food safety. Your hands are full of bacteria, and you pick up new bacteria every time you touch something.

The Golden Design Rules were developed by the Consumer Goods Forum to address which plastics should be primarily used for packaging and specific design elements. The purpose is to eliminate unnecessary plastics and increase the value of plastics in the marketplace.

1. Kitchen hygiene 101: wash hands. Making sure your hands are clean is at the top of the kitchen hygiene rules list. It's easy for bacteria to be transferred, so wash your hands throughout prepping and cooking food.

The kitchen triangle rule stipulates that: the total perimeter of the three main working areas cooker, sink and fridge) should be no less than 13 feet and no more than 26 feet (3.9 - 7.9 metres) the distance between each working area should be set between 4-8 feet (1.2 - 2.4 metres)

The fundamental principles of design are: Emphasis, Balance and Alignment, Contrast, Repetition, Proportion, Movement and White Space. Design differs from art in that it has to have a purpose. Visually, this functionality is interpreted by making sure an image has a center of attention, a point of focus.

What are the rules when designing a kitchen? ›

Ensure your kitchen floor plan includes enough room between cabinetry and the island to move through the space easily. Generally, paths throughout a kitchen should be at least 36 inches wide. Aisles within the cooking zone should be 42 inches wide for a one-cook kitchen and 48 inches wide for a two-cook configuration.

The kitchen triangle is a design concept which is also called the golden triangle that controls activity in the kitchen by positioning vital functions in designated spots also known as main work areas. It is also used to design practical and visually acceptable kitchen layouts.

There are five basic kitchen layouts: L-Shape, G-Shape, U-Shape, One-Wall and Galley. The size and shape of the room will typically determine your layout.

1. Wash Your Hands. Handwashing in commercial kitchens is vital for preventing the spread of germs and bacteria. Washing your hands after dealing with raw food or changing tasks is especially important.

In interior design, the golden ratio is 1:1.618 – the most pleasing ratio for objects and their aesthetics. Designers apply this ratio when choosing the layout of a room.

The UI design principals are: Place users in control of the interface Make it comfortable to interact with a product Reduce cognitive load Make user interfaces consistent 1.