Preferences of the work triangles in the kitchen
One
of the most studied areas for increasing the performance of interior design is
the kitchen. The reason for this it is being most important area of work
triangle and work compared to other areas from which high performance in many
criteria is expected such as functionality, durability, and hygiene. Increasing
the performance of kitchen design is divided into two groups. First group
consists of work triangle and performance of the work surfaces and basic design
performance. There is no study to establishing. Relation between ‘’basic design
rules and user requirements in a performance in obtained resources. The goals
based upon the kitchen work triangle are to place the three most common work
sites the most efficient distance apart and to minimize traffic through the
work zone. The work triangle still remains the core of the design for an
individual in order to efficiently complete preparation of meals. However, it
must expand and reconfigure for multiple cooks. This may be accomplished by
designating task areas within the work flow thus creating a circular flow of
the meal processes from storing to prepping to cooking to serving to
cleaning-up and re-storing. At last, researcher concludes that the concept of
Kitchen work triangle still works well for small kitchens, but there too only
the individual’s lifestyle can decide what kind of kitchen they want to have in
your home.
The house grew out of man’s need
for shelter and also out of his ability to symbolize his need for identity. The
divergent origins of the house distinguish “house” from “home”. “House” refers
to an object, possession or measureable space, while “home,” describes an
“emotionally based and meaningful relationship between dwellers and their
dwelling places.” The important of housing cannot be sufficiently emphasized.
The home can make or mark one’s well-being. Homes remained a place from peace
and quiet, this made people to realize that the form of residences can be
improved to an ideal home.
The kitchen is a very important
room in the house, because on the cleanliness and the quality of the food that
is prepared there in depends the health, comfort and happiness of the family.
The kitchen remained largely unaffected by architectural advances. Kitchen is
the major part of the house around which several home activities revolve. Every
homemaker’s motto is a space for everything and everything in its place. The
kitchen is the major part of the work area of the average home. An Indian
homemaker spends about five to six hours a day in the kitchen, which may amount
to approximately one-fourth of her lifespan. A well organized home is
determined by the quality of kitchen. It is a place where a homemaker spends
large part of her day. Hence it is the most lived in room and the most
expensive room in the house.
Today more and more women are
working outside of the home. Women in India work more than 14 hours a way, much
harder than men on variety of tasks. Research has shown that an average woman
spends about 3 ½ hours every day in the kitchen. Within inflexible standards to
meet both at home and at work place the working women always are chasing an
impossible ideal. New life styles, new concepts of planning and technological
advances all play a role in transforming kitchens from dull and sterile work
areas to cheerful, colorful centers for me loused charm, kitchen should reflect
the taste and character of its owners.
The kitchen work
triangle’s taken a flogging in recent years by many kitchen designers who say
it’s now more or less irrelevant. It’s easy to see how the changes in the way
one uses the kitchen have given fuel to the mounting arguments against the
relevance of the kitchen work triangle as the main guiding principle in kitchen
design. The types of foods cooked nowadays are different and require very
different preparation. The tools used to cook and prepare them are completely
different too, as are today’s meal and junk filled eating patterns in general.
The work triangle's as close as it
gets to a 'one size fits all' way to
design kitchens, but it's by no means the only design consideration that should
be taken into account. Modern designers plan kitchen as utility rooms where in
the kitchen not just provides a space for cooking but for the three main areas
of work like cooking, laundry and serving in addition to storage of equipment.
Kitchens are thus expected to do a lot of work in a little space.
Thumb rule is that, no single leg
of the triangle shorter than 4 feet or
longer than 9 feet. Efficiency is the triangle's main
goal, as it keeps all the major work stations near the cook, without placing
them so close that the kitchen becomes cramped. The work triangle is also
designed to minimize traffic within the kitchen so the cook isn't interrupted
or interfered with. It was welcoming to note that about 38%, 52% and 39% of the
investigated household kitchen were close to recommended work leg dimensions in
average between 6’-7’ and 7’-8’ for suitable measurement that ranged in
sequence of 8’, 6.5’ and 8’ each. The
work triangle isn't without its flaws though. The table above illustrates one
of its problems: It assumes that a kitchen will only have three major work
stations and one person cooking. As kitchens grow in size, and feature more
than three work spaces, the regular work
triangle isn't always practical. And in many households today, two or more
people share cooking duties. Because of these issues, designers do not always
play by the triangle's rules when it comes to drafting kitchen plans.
The work triangle still remains the
core of the design for an individual in order to efficiently complete
preparation of meals. However, it must expand and reconfigure for multiple
cooks. This may be accomplished by designating task areas within the work flow
thus creating a circular flow of the meal processes from storing to prepping to
cooking to serving to cleaning-up and re-storing.
BY
GEETHA.N
ASSISTANT
PROFESSOR
DEPARTMENT OF
INTERIOR DESIGN AND DECOR
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