25 May , 2021
The Work Triangle
The work triangle was devised in the 1920s as one of the first efficiency measures in a residential kitchen. The triangle creates a clear path between the area for food preparation (stovetop), the cleaning area (kitchen sink), and the food storage area (refrigerator).
The Principles of the Kitchen Work Triangle:
The length of each triangle leg is between 1.2 and 2.7m
• The combined length of the three legs should be between 4m and 7.9m
• There should not be any appliances or cabinetry intersecting any of the legs of the triangle
• There should not be any major traffic through the triangle
For maximum kitchen efficiency and usability, the basic guidelines* below should be applied:
- Entry doors to the kitchen should be at least 812mm wide.
- An entry door should not interfere with the safe operation of any appliances, and appliance doors should not interfere with one another.
- The length of work passageways should be at least 1060mm for single cook kitchens and 1220mm for multiple cook kitchens.
- Walkways should be at least 915mm wide.
- In a seating area where there is no traffic behind the seat, a clear walkway of 915mm should be allowed from the table or counter edge to the edge behind it.
- Seating should be a minimum of 610mm wide for each person. Allow a 460mm leg clearance at a table that is 760mm high; 380mm clearance at a kitchen counter (914mm high); and 305mm at bar counter (1066mm high).
- If there is only one sink, it should be located next to or across from the stovetop and fridge.
- A sink should be flanked by a minimum 610mm landing area, with 460mm on either side.
- A primary work surface of at least 760mm wide and 600mm deep should be next to the sink.
- A dishwasher should be placed within 900mm from a sink
- There should be a landing space of at least 380mm next to the handle side of the fridge or one no more than 1200mm opposite the fridge
- The cooking surface should have minimum landing areas of 300mm on the one side and 380mm on the other side.
- There should be a minimum of 600mm between the cooking surface and the non-combustible surface above it.
- Provide a cooking ventilation system above all cooking surface appliances.
- Do not locate the cooking surface under an operable window and provide a fire extinguisher near the kitchen’s exit, away from cooking equipment.
- Microwave ovens should be placed based on the user’s requirements, with 75mm below shoulder height being ideal.
- Provide a landing area of at least 380mm above, below or next to the microwave oven.
- Provide a landing area of at least 380mm next to the oven or one no more than 1200mm opposite the oven.
- Landing space required for adjacent appliances may be combined by taking the greater requirement and adding 300mm.
- A total of 4000mm countertop space at 600mm deep, with 380mm high clearance, is required to accommodate all storage, preparation, landing and work areas.
- In addition to general lighting, each work surface should be well lit by appropriate task lighting.