This is because nobody wants to carry around heavy pans from sink to the hob longer than they have to. The distance between the preparation area (number 3) and the wet zone (number 2) should be minimal. For instance, the sink is used both for preparation and washing up, and the flow of tableware and crockery to and from the dishwasher and the table. Having said that, there’s always going to be crossing some of the activities. In other words, to arrange the kitchen in a way that the listed tasks can be carried out with least possible effort. So how does all this effect the design process? Well, the idea is to design a layout where cross circulation is as minimal as possible. Wash up – waste disposal, loading dishwasher, hand washing, draining, putting away Once these steps are completed, you usually go through the return sequence as follows Ĭlear – removing dirty dishes to sink and dishwasher, returning uneaten food to refrigerator and cupboards. Serve – dishing up food, keeping food hot, toasting bread, storing cutlery, crockery and condiments.Cook – hob for boiling and frying, grill for grilling and browning, oven for baking and roasting, microwave oven for defrosting, fast cooking and heating.Prepare – weighing, mixing cake and pastry making.Wash – washing, peeling, chopping, sieving food, dishwashing.
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