Kitchen & Bath Business March/April 2023 - 12

H O T
T OPIC
All About Access
The classic work triangle has evolved to accommodate multiple work zones and helping hands
SAY " TRIANGLE " TO HOMEOWNERS about to
renovate a kitchen, and it usually rings a bell.
Most are familiar with the classic three-leg approach
to the working dynamic: the distance
between sink, range and refrigerator. Th is has
been standard for kitchen layouts for decades.
Th e National Kitchen & Bath Association has
established that no leg of the triangle should be
less than 4 feet or more than 9 feet, and the total
distance of the three sides should not exceed 26
feet. Th e triangle shouldn't have a traffi c pattern
cutting through it, nor should it cut across an
island. Th is was considered the ideal when kitchens
had just one of everything.
CHANGE CAN BE A GOOD THING
Today, however, the " heart of the home " is no
longer a closed-off room in the back of the house
where the chef toils while family or guests gather
elsewhere. A relaxed lifestyle now dominates the
way most people live and entertain, often turning
the kitchen into a gathering spot for a multitasking
family, dinner guests who help prepare the
meal or friends who drop by for a visit.
The triangle is still a cornerstone of many
kitchen layouts, however, it has evolved and now
may include two or more triangles or at least a
few more legs. Th is is especially the case in larger
kitchens with multiple sinks, cooking stations
and prep areas. And innovative solutions for effi -
cient fl ow make operations smoother and easier.
" Th e concept of the kitchen triangle has been
a great rule of thumb when kitchens tended to
be small and appliances tended to be large, " said
Kerrie Kelly, creative director for Kerrie Kelly Design
Studio in Sacramento, Calif. " But times have
changed and so have our kitchen designs. While
we can loosely keep the working triangle intact
for its effi ciency, we also have a bit more fl exibility,
taking 'zones' and workfl ow into consideration to
eff ectively support our modern lifestyle. "
KITCHEN REVOLUTION
A confl uence of factors transformed the heart
of the home from messy workspace to gracious
gathering spot. While the COVID-19 pandemic
12
/ MARCH-APRIL 2023
certainly hastened the process, the metamorphosis was already well underway.
* Th e open-concept fl oor plan, popular for several decades, has encouraged
mingling in an area once considered off limits. Open sight lines to
other parts of the living space make the home feel more spacious, too.
* Today's kitchens aren't limited to three working points, nor to a single
cook or even a single generation. Many more households are multigenerational
today - nearly 20% of the U.S. population lives with three or more
generations in the home, according to Pew Research, up from about 12%
in 1980. And everyone needs space in which to work or gather.
* Kitchens are multipurpose rooms. Besides cooking and eating, they are
spaces for homework, home schooling, remote work and socializing.
" While we can loosely keep the working
triangle intact for its efficiency, we also have
a bit more flexibility, taking 'zones' and
workflow into consideration to effectively
support our modern lifestyle. "
" Th e classic triangle is still relevant, especially for smaller kitchens where
there isn't ample room for work zones, " said designer Ebony Stephenson,
CLIPP, CAPS, principal of Designs by Ebony in Newport News, Va. " But
kitchen layouts have morphed toward zones for multiple users so each
person can work comfortably. For instance, when I redesigned my father's
kitchen in 2019, I made sure there was plenty of counter space so we could
all spread out yet still be together. "
SOLUTIONS FOR THE MODERN KITCHEN
Kelly says there are fi ve main zones to consider when planning and that the
key is about placing items where they're most relevant and easy to access.
Th e fi ve zones consist of perishable food storage, including the refrigerator
and freezer; dry food storage stocked with larder cupboards; prep space with
working surfaces; a cooking zone that includes the oven, cooktop and/or
range; and a wet zone for clean-up via the sink and dishwasher.
" Larger kitchens may also include a sixth zone for entertaining, which
allows family and friends to gather and be with the cook while out of harm's
way, " added Kelly. " Good kitchen design should be both beautiful and functional
while catering to the client's needs. It's our job as designers to share
the pros and cons of appliance, island and plumbing layouts to develop the
best solutions, whether using the classic kitchen triangle or work zones,
depending on the space. "
By Benoît Morneau, product manager for Richelieu, Richelieu.com

http://www.Richelieu.com

Kitchen & Bath Business March/April 2023

Table of Contents for the Digital Edition of Kitchen & Bath Business March/April 2023

Kitchen & Bath Business March/April 2023 - Cover1
Kitchen & Bath Business March/April 2023 - Cover2
Kitchen & Bath Business March/April 2023 - 1
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Kitchen & Bath Business March/April 2023 - Cover3
Kitchen & Bath Business March/April 2023 - Cover4
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