Work Centers (frequency of use)

• Sink/Clean-up (35%)

• Cooking (25%)

• Preparation (20%)

• Serving (10%)

• Refrigeration (10%)

Space Planning

Clearance

• Entryway – 32”

• Cabinet Clearance – 36”

• Work Aisle (single cook) – 42”

• Work Aisle (more than 1 cook) – 48”

Work Triangle (sink/cooking/refrigerator)

• Total of all three legs of triangle – 26’ or less

• No single leg greater than 9’ or less than 4’

Countertop

Seating

• 42” high countertop – 12” overhang, 25” per seat

• 36” high countertop – 15” overhang, 24” per seat

• 30” high countertop – 12” overhang, 24” per seat

Clearance

• 44” of walking clearance between countertop/table to any other obstacle

• 36” of clearance between countertop/table to any obstacle, if no traffic

• 24” of countertop on 1 side of sink, 18” on other side of sink

Cabinets

Wall cabinets

• 144” of cabinet frontage – kitchen less than 150 sf in size

• 186” of cabinet frontage – kitchen greater than 150 sf in size

• Minimum of 60” of cabinets within 72” of middle of sink

Base cabinets

• 156” of cabinet frontage – kitchen less than 150 sf in size

• 192” of cabinet frontage – kitchen greater than 150 sf in size

Countertops

• 132” of countertop frontage (min 16” deep) – kitchen less than 150 sf in size

• 198” of countertop frontage (min 16” deep) – kitchen greater than 150 sf in size

• 21” of standing room from edge of dishwasher to corner of countertop

• Edge of dishwasher should be within 36” of edge of sink

• Minimum of 36” of countertop accessible for food preparation

• Minimum of 15” of countertop landing space available within 48” from refrigerator

Ventilation Hoods

• If hood is 21” above cooktop, it should extend 15-17” from wall

• If hood is 24” above cooktop, it should extend 18-21” from wall

• If hood is 30” above cooktop, it should extend 24” from wall

• Hood should be 6” wider than cooking surface

Lighting

• Distance from pendant light fixtures to top of countertop – 30”