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Kitchen. A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design.
The kitchen work triangle principle is used by kitchen designers and architects when designing residential kitchens. Recommended dimensions and layouts will vary with different building codes around the world, but some examples are: [4] [5] No leg of the triangle should be less than 1.2 m (4 ft) or more than 2.7 m (9 ft).
Kitchen plan. The electric stove. The Frankfurt kitchen was a narrow double-file kitchen measuring 1.9 m × 3.4 m (6.2 ft × 11.2 ft). [10] The entrance was located in one of the short walls, opposite which was the window. Along the left side, the stove was placed, followed by a sliding door connecting the kitchen to the dining and living room.
Kitchen ventilation is the branch of ventilation specialising in the treatment of air from kitchens. [1] It addresses the problems of grease, smoke and odours not found in most other ventilation systems. Restaurant kitchens often use large extractor hoods. Kitchen ventilation equipment includes an extractor hood or canopy, and a filtering system.
Demand-controlled kitchen ventilation (DCKV) is a building controls approach to controlling the volume of kitchen exhaust and supply air in response to the actual cooking loads in a commercial kitchen. Traditional commercial kitchen ventilation systems operate at 100% fan speed independent of the volume of cooking activity and DCKV technology ...
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related to: commercial kitchen planners- Read Design Blog
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In Home Remodeling & Design
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