The National Kitchen & Bath Association (NKBA) recommends the following guidelines for kitchen planning.
The NKBA developed the kitchen planning guidelines to provide designers with good planning practices that consider users' typical needs. A committee of experts in kitchen design reviewed lifestyle and design trends and model building code requirements to ensure the guidelines promote the health, safety, and welfare of consumers. Existing relevant research and new research on storage provide the basis for these updated guidelines.
Kitchen Planning Guideline 1- Door Entry
Recommended: The clear opening of a doorway should be at least 34 inches wide. This would require a minimum 2-foot 10-inch door.
Kitchen Planning Guideline 2: Door Interference
Recommended: No entry door should interfere with the safe operation of appliances, nor should appliance doors interfere with one another.
Kitchen Planning Guideline 3: Distance Between Work Centers
Recommended: In a kitchen with three work centers*, the sum of the three traveled distances should equal no more than 26 feet with no single leg of the triangle measuring less than 4 feet nor more than 9 feet.
When the kitchen plan includes more than three primary appliance/work centers, each additional travel distance to another appliance/work center should measure no less than 4 feet and no more than 9 feet.
Each leg is measured from the center-front of the appliance/sink.
No work triangle leg intersects an island/peninsula or other obstacle by more than 12 inches.
*A major appliance and its surrounding landing/work area form a work center. The distances between the three primary work centers (cooking surface, cleanup/prep primary sink, and refrigeration storage) form a work triangle.
Continued on page 2: Recommended Kitchen Design Guidelines 4-9