Kitchen ergonomics

In short

1. 01A kitchen has four work zones. These are storage, washing, preparation and cooking, and each one has what is used in it close at hand.
2. 02The zones follow the order in which the work flows. That way food moves in one direction, without going back.
3. 03The longest free stretch of worktop is between the sink and the hob. The hob does not go right next to a wall or a tall unit.
4. 04A standard worktop is at 858 mm, from 100 mm legs, a 720 mm carcass and a 38 mm worktop. A good height is about 10 to 15 cm below the elbow of the person who cooks most.
5. 05The height is changed with the legs or the carcass height. The wall units then move by the same amount, so the gap to them stays the same.
6. 06In front of an open drawer there must be room for a person too. Between two runs, about 1200 mm is usual.