Put in energy star stuff. Objective 7.01: APPLY the elements of a functional kitchen.

• Put in energy star stuff

Objective 7.01:APPLY the elements of a

functional kitchen.

Work Triangle• The work triangle is an imaginary line that

connects the refrigerator, sink, and range• When these three elements are in a close

proximity to one other, a kitchen runs more efficiently

• Each leg should be between 4’ and 9’.

Work Centers

• Located between the points of the work triangle

• Each center includes the appliance for that center, counter space, storage space, supplies and utensils

• The 3 basic work centers are:• Food Storage & Preparation• Cooking & Serving• Clean Up

• Today’s kitchens may also have a planning center with a computer, bookshelves and desk.

KITCHEN LAYOUTS

Islands• A freestanding storage and countertop unit• Any of the 5 basic kitchen layouts can

incorporate an island.

L-Shaped Kitchen

• Appliances and cabinets are arranged along 2 adjoining walls

• Allows an open area that may be used for dining.

U-Shaped Kitchen• Appliances and cabinets that are arranged

along 3 adjoining walls• Has the most continuous counter space.

G-Shaped or Peninsula• An L-shaped or U-shaped kitchen with an attached

island at one end.

Single or One Wall Kitchen

• All appliances and cabinets are on one wall • Takes the least amount of space but has

limited storage & countertop area.

Corridor or Galley Kitchen• Appliances and cabinets are arranged along

2 walls, with an aisle between them• Has a compact efficient work triangle.

KITCHEN APPLIANCES

Refrigerators

• Size depends on number of people in family– 2 people = 16 cubic feet– Add 1.5 cubic feet for

each additional person• Styles include:– One, Two, Three, or Four

doors– Compact – Drawers .

Freezers• Chest freezer– large, bulky packages are

easier to store– uses LESS energy because

less cold air escapes when door is opened

– take up more floor space• Upright freezers– food is easier to see and

remove– takes up a small amount

of floor space– uses more energy.

Ranges• Gas • Electric– Conventional Coil • Electricity flows through

wires encased in coils– Glass/ceramic top• Smooth top easy to clean• Heat produced by hidden

coils, halogen cartridges• Induction (magnetic field)– Only the pot and food get

hot.

Ovens• Conventional oven– bakes food using gas

or electric heat• Convection oven– bakes food in a

stream of heated air– browns and cooks

faster• Microwave oven– cooks with high-

frequency energy waves.

Food Waste Disposer

• Installed below the sink to catch and grind most types of foods

• Connected to a sewer line or septic tank

• COLD water is needed to help grind the scraps and flush them through the drain.

Dishwasher

• Saves time, energy, and water

• Built-in or portable.

Trash Compactor• Compresses household trash to a fraction of its

original volume• NOT intended for food scraps, flammable materials

and aerosol cans.

Elements of a Functional KitchenUse information from your notes about kitchen layouts, work triangles,

and work centers. Remember: ¼ = 1’1. Room is 14’ X 14’. It can be smaller but no larger.2. Doors: – 1 door to the outside at least 36” wide– 1 opening to another part of the house at least 32” wide

3. Windows – add where you think they are appropriate4. Appliances and Cabinets:– Refrigerator 36” wide, 30” deep– Range 30” wide, 24” deep– Sink 33” wide, 22” deep– Base cabinets 24” deep, upper cabinets 12” deep

5. Draw a work triangle and label the dimensions of each side6. Label each of the work centers