Kitchen Planning : Guidelines, Codes, Standards
, by NKBA
- ISBN: 9781118367629 | 1118367626
- Cover: Hardcover
- Copyright: 2/18/2013
The leading'resource for professional kitchen designers, Kitchen Planning is the definitive, one-stop reference based on the NKBAs Kitchen and Bathroom Planning Guidelines and the related Access Standards published in 2012. This kitchen design "bible" presents the best practices developed by the associations committee of professionals. Illustrated in full color throughout'with'clear'graphics'that allow visual learners to easily absorb both technical and'aesthetic information, this second edition is completely revised and redesigned throughout with new photographs and with a special emphasis on client needs, research, and references to industry information.
The NATIONAL KITCHEN & BATH ASSOCIATION is the only nonprofit trade association dedicated exclusively to the kitchen and bath industry and is the leading source of information and education for professionals in the field. With more than 50,000 members, it has provided valuable resources for industry professionals, students, and consumers for more than fifty years.
INTRODUCTION . . . XIX
CHAPTER 1: KITCHEN HISTORY AND TRENDS 1
A Brief History of the Kitchen. . 1
The Colonial Kitchen 2
Hearth and Beehive Ovens 2
The Modern Kitchen 3
The Victorian Kitchen 3
The Beecher Kitchen 4
The Plumbed Sink 4
Standardization: The 1900s 5
The Laboratory Look 5
Major Kitchen Trends Through the 1900s. . 6
Early 1900s 6
The 1920s 7
The 1930s 9
The 1940s 10
The 1950s 11
The 1960s 12
The 1970s 12The 1980s 13
The 1990s 15
Current and Continuing Design Trends – The 2000s . . 18
Demographic and Population Trends . 18
Population Diversity 18
An Aging Population 19
Household Composition 19
Consumer References 20
Space Usage Trends . 21
Environmental Awareness Trends . . . . 24
Activity Trends . . . . . 24
Location Trends . . . . 27
Product Trends . . . . . 28
Summary. . . 28
CHAPTER 2: KITCHEN DESIGN RESEARCH . . . . . 29
Early Studies. 29
Studies at Mid-Century.. . . . . 30
Guides For Arrangement Of Urban Family Kitchens 31
Energy Saving Kitchen 31
Kitchen Guidelines 32
Kitchen Research in the 1990s32
Virginia Tech Kitchen Research33
Someone’s In The Kitchen 33
Content Analysis 34
Personal Interview and Cooking Activity 34
National Telephone Survey 34
Results and Implications 35
Kitchen Storage Research Project 40
Kitchen Inventory Survey 40
Kitchen Design Research.. . . . 41
Measuring for Storage Needs 41
Implications 42
Summary. . . 42
CHAPTER 3: INFRASTRUCTURE CONSIDERATIONS. . . . 43
Codes. . . . . . 43
Structural Issues . . . . 44
Floors. . . . . . 44
Oversized Appliances 45
Stability and Evenness 46
Moisture Control 48
Walls.. . . . . . 48
Load-Bearing Walls 48
Uneven Walls 49
Insulation 50
Doors and Windows 50
Door Choices 51
Window Options 53
Plumbing. . . 55
Plumbing Fixtures 55
Water Delivery 56
Drain/Waste/Vent Pipes 57
Septic Systems 59
Hot Water 59
Summary. . . 60
CHAPTER 4: ENVIRONMENTAL CONSIDERATIONS . . . . 61
Green Building . . . . . 61
Energy Management in the Kitchen . . 63
Energy Star. 63
Water Quality64
Water Quality Standards. . . . . 64
Primary Drinking Water Standards . . . 64
Secondary Drinking Water Standards . 65
Canadian Water Quality Guidelines . . 65
Other Water Contaminants.. . 66
Water Quality Testing 67
Solving Water Quality Problems . . . . . 68
Water Treatment Equipment.. 69
Filters 69
Water Softeners 69
Iron Removal Equipment 70
Neutralizers 70
Distillation Units 71
Reverse Osmosis Unit 71
Disinfection Methods 71
Summary. . . 72
Water Conservation . 72
Air Quality. . 73
Source Control . . . . . 73
Indoor Air Quality and Construction 74
Renovation Hazards 74
Air Cleaning. 75
Ventilation Systems and Filters75
Moisture Problems . . 76
Moisture from Kitchens. . . . . 77
Moisture Basics 77
Molds and Moisture . 78
Molds and Health 79
Preventing Moisture Problems79
Waste Management in the Home . . . . 82
Planning for Waste in the Kitchen. . . . 82
Community Practices and Regulations 83
Waste Management Appliances 83
A Recycling Center . . 84
Noise. . . . . . 86
Sound Insulating Construction Techniques . . . 89
CHAPTER 5: HUMAN FACTORS AND UNIVERSAL DESIGN IMPLICATIONS . . . . 91
Anthropometry. . . . . 91
Structural Anthropometry 92
Functional Anthropometry. . . 95
Reach Ranges 99
Range-of-Joint Motion 100
Mobility Aids . . . . . 101
Comfort Zone . . . . 104
Anthropometry of Children. 104
Ergonomic & Universal Design . . . . . 105
History and State of the Art 106
Equitable Use 107
Flexibility in Use 108
Simple and Intuitive Use 109
Perceptible Information 110
Tolerance for Error 111
Low Physical Effort 112
Size and Space for Approach and Use 113
Dispelling Myths. . . 115
U.S. Access Codes, Laws and Standards . . . . 116
American National Standard For Accessible and
Useable Buildings and Facilities (ANSI A117.1) 116
Uniform Federal Accessibility Standards (UFAS) 117
Fair Housing Act Accessibility Guidelines 117
“Safe Harbors” 117
Americans with Disabilities Act Accessibility Guidelines 118
Canadian Policies and Practices . . . . 118
Ontarians with Disabilities Act 119
ODA 119
Residential Rehabilitation Assistance Program 119
Incorporating Human-Based Kitchen Design 120
CHAPTER 6: ASSESSING NEEDS. . . 121
Elements of a Design Program . . . . . 122
Interviewing the Client. . . . . 122
Prepare for the Interview 122
Needs Assessment Forms 123
Client Information Forms 123
Job Site and House Information Forms 124
Personal Information 124
Getting To Know Your Client (Form 1) . . . . . 124
Getting to Know Your Client’s Home (Form 2) . . . . . 125
Type of Home 126
The Home of the Future 127
Activities in the Kitchen (Form 3) . . . 127
Storage in the Kitchen (Form 4) . . . . 128
Your Client’s Kitchen (Forms 5 and 6) . . . . . 129
Appliances 130
Client Preferences and Specifications 130
Budget 131
The Job Site 131
New Construction 131
Job Site Inspection (Form 7). 132
Dimensions (Forms 8 Through 13) . . 132
Preparing the Client 134
Establish A Plan 134
Ready For the Design Program? . . . . 135
Form 1: Getting to Know Your Client 136
Form 2: Getting to Know Your Client’s Home 143
Form 3: Checklist for Kitchen Activities [Client Checklist] 145
Form 4: Kitchen Storage Inventory [Client Checklist] 150
Form 5: Cabinetry, Surfaces, and Kitchen Features Checklist [Client Checklist] 166
Form 6: Appliance Preference Checklist [Client Checklist] 179
Form 7: Job Site Inspection 189
Form 8: Dimensions of the Kitchen – Floor Plan 196
Form 9: Dimensions of the Kitchen – Elevations 197
Form 10: Dimensions of Mechanical Devices 198
Form 11: Window Measurements 199
Form 12: Door Measurements 200
Form 13: Fixture and Appliance Measurements 201
CHAPTER 7: KITCHEN PLANNING. 203
Location and Types of Kitchens . . . . 203
Location of Kitchen 203
Work Zone 203
Social Area 204
Types of Kitchens 204
Closed Arrangements 205
Open Arrangements 208
Size of Kitchens 213
The Center Concept 214
Designing Kitchen Centers 221
Background on the Guidelines 221
Access Standards 222
Food Preparation Centers and Guidelines . . . 222
Traffic and Work Aisles 223
Entry 223
Work Aisles 225
Circulation 227
Sink Center.228
Food Preparation Activities 228
Cleanup Activities 229
Other Activities 230
Recommendations 230
Refrigeration Center .. . . 241
Recommendations 241
Cooking Centers. . . . 244
Recommendations 245
Combining Centers 257
Arranging the Centers 257
Counter Areas 261
Storage 266
Cabinet Calculations 282
Serving and Dining Guidelines . . . . . 292
Recommendations 293
Dining 296
Recommendations 296
That’s Entertaining . 301
Kitchens for Caterers 301
Outdoor Kitchens 302
Location 302
Equipment 303
Space Planning 305
A Kitchen Where You Need It306
Morning Kitchen 306
Mini Kitchen 306
Considerations 306
Summary. . 308
CHAPTER 8: MECHANICAL PLANNING . . 309
Wiring/Electrical . . . 309
Wiring 309
Receptacles 312
Ground Fault Circuit Interrupters 313
Special Wiring Needs 343
Communications 315
Gas 316
Heating. . . 316
Types of Heaters 316
Considerations for the Kitchen . . . . . 320
Cooling . . . 321
Natural Cooling 322
Mechanical Cooling 322
Ventilation. 323
Updraft Ventilation Systems 326
Microwave Ovens and Ventilation System Combinations 328
Downdraft Ventilation Systems 328
Ventilation Efficiency 329
Ducts 330
Fan Size 330
Replacement Air 332
Noise 332
Controls and Features 333
Lighting. . . 333
Natural or Daylighting 334
Types of Artificial Lighting 335
General or Ambient Lighting 335
Task Lighting 338
Accent Lighting 338
Lighting Fixtures 338
Location 340
Controls 342
Low Voltage Lighting 343
Safety 344
CHAPTER 9: MORE THAN A KITCHEN . . . 345
The Family Foyer or Mudroom . . . . . 345
Designing the Family Foyer/Mudroom 349
Coats, Jackets, Hats, and Other Outerwear 349
Seating Area 352
Design Details 353
Materials 353
Mechanical Systems 353
Home Planning Center. . . . . 354
Locating the Home Planning Center 355
The Desk Area 356
Desk Area Storage 358
Clearance Around the Desk Area 359
Lighting 360
A Standing Desk 360
Household Communications 361
Computer Workstation 362
A Laundry Area . . . . 364
What Type of Laundry? 364
Laundry Equipment 366
Utility Service 368
Space Planning in the Laundry Area 369
Laundry in Transition 371
Storage 373
Ironing 374
A Craft/Hobby Area 376
A Gardening Area . . 379
Planning the Indoor Garden Area 379
Work Counter Area 379
A Garden Sink 381
Storage 382
A Growing Area 383
Social Spaces . . . . . 383
The Kitchen Sitting Area 383
Summary. . 392
CHAPTER 10: A CLOSER LOOK AT YOUR CLIENT . . . . . 393
Addressing Differences. . . . . 393
Design Considerations for Users . . . . 394
Across The Lifespan 394
Children. . . 395
Middle Years 399
Aging. . . . . 400
Physical Changes 400
Mobility . . . 404
Kitchen Design Implications 405
Refrigeration Center 411
Flooring 412
Dexterity/Strength/Balance/Stamina. 413
Kitchen Design Implications 413
General 413
Sink Center 414
Cooking Center 415
Refrigeration Center 416
Storage 416
Vision. . . . . 417
Kitchen Design Implications 418
Lighting 418
Color and Cueing 419
Storage 421
Controls 421
Sink Center 422
Cooking Center 422
Hearing and Speech 422
Kitchen Design Implications 424
General 424
Noise Control 425
Visual Cueing 425
Cognition. . 425
Kitchen Design Implications 426
General 426
Refrigeration Center 428
Storage 428
Summary. . 428
CHAPTER 11: PUTTING IT ALL TOGETHER . . . . 429
The Design Process. 430
The Design Program.. . . . . . 432
Goals and Purpose 433
Objectives 433
Activities and Relationships 433
Relationship Matrix 436
Bubble Diagram 437
The Design Drawing.. . . . . . 438
Templates 438
Room Outline 441
Visual Diagrams 445
Three Dimensions and Vertical Relationships 445
Priority Areas 446
A Sample Design Drawing 447
Finishing The Floor Plan 456
Adjusting the Dimensions 456
Vertical Relationships 458
Evaluating and Checking 461
Putting It All Together – A Sample Project . . 466
A Sample Design Program 467
Goals and Purpose 467
Scope of the Project 468
Objectives and Priorities 468
Activities and Relationships 469
The Design Solution 469
Leah and Matthew’s Kitchen 472
CHAPTER 12: KITCHEN PLANNING GUIDELINES WITH ACCESS STANDARDS. . . . 475
Kitchen Planning Guideline 1: Door/Entry . . 476
Kitchen Planning Guideline 2: Door Interference . . . . 477
Kitchen Planning Guideline 3: Distance Between Work Centers . . . . . . 478
Kitchen Planning Guideline 4: Separating Work Centers . . . . . 479
Kitchen Planning Guideline 5: Work Triangle Traffic . . 480
Kitchen Planning Guideline 6: Work Aisle . . . 481
Kitchen Planning Guideline 7: Walkway . . . . 484
Kitchen Planning Guideline 8: Traffic Clearance at Seating . . . 485
Kitchen Planning Guideline 9: Seating Clearance . . . . 487
Kitchen Planning Guideline 10: Cleanup/Prep Sink Placement 489
Kitchen Planning Guideline 11: Cleanup/Prep Sink Landing Area . . . . . 490
Kitchen Planning Guideline 12: Preparation/Work Area . . . . . 491
Kitchen Planning Guideline 13: Dishwasher Placement492
Kitchen Planning Guideline 14: Waste Receptacles . . . 493
Kitchen Planning Guideline 15: Auxiliary Sink 494
Kitchen Planning Guideline 16: Refrigerator Landing Area . . . 495
Kitchen Planning Guideline 17: Cooking Surface Landing Area . . . . . . 496
Kitchen Planning Guideline 18: Cooking Surface Clearance . . 498
Kitchen Planning Guideline 19: Cooking Surface Ventilation . 499
Kitchen Planning Guideline 20: Cooking Surface Safety . . . . . 500
Kitchen Planning Guideline 21: Microwave Oven Placement . 501
Kitchen Planning Guideline 22: Microwave Landing Area . . . . 502
Kitchen Planning Guideline 23: Oven Landing Area . . 503
Kitchen Planning Guideline 24: Combining Landing Areas . . . 504
Kitchen Planning Guideline 25: Countertop Space . . . 505
Kitchen Planning Guideline 26: Countertop Edges . . . 506
Kitchen Planning Guideline 27: Storage . . . . 507
Kitchen Planning Guideline 28: Storage at Cleanup/Prep Sink 509
Kitchen Planning Guideline 29: Corner Cabinet Storage . . . . . 510
Kitchen Planning Guideline 30: Electrical Receptacles . 511
Kitchen Planning Guideline 31: Lighting . . . . 512
GLOSSARY. . . . 513
APPENDIX. . . . . 520
LIST OF PHOTOS . . . . . 540
LIST OF ILLUSTRATIONS ... 542
REFERENCES. . 545
RESOURCES. . . 547
INDEX . . 551
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