Kitchen Planning Guidelines

Kitchen Planning Guidelines with Access Standards

• The National Kitchen & Bath Association (NKBA) developed these guidelines to aid designers in creating accessible kitchens.
• The guidelines are based on the 2015 International Residential Code (IRC) and the International Plumbing Code.
• Access Standards are based on ICC A117.1–2009.
• Always check local, state, and national laws for any additional design requirements.
• Bold text in this document indicates updates to the guidelines.

Door/Entry

• Recommended: A door opening should be at least 32 inches wide (minimum 2'10" door).
• Access Standard: A door opening should be at least 34 inches wide (minimum 3'0" door).
• ICC A117.1–2009: Clear openings should be measured between the face of the door and the stop with the door open 90 degrees. For passages over 24 inches deep, the minimum clearance increases to 36 inches.

Door Interference

• Recommended: Entry doors should not interfere with appliance operation or create interference between appliance doors.
• Access Standard: The door area should have enough clear space for maneuvering.
• ICC A117.1–2009: For standard hinged doors, the minimum clearance on the pull side should be the door width plus 18" x 60". The minimum clearance on the push side should be the door width plus 12" x 48".

Countertop Landing Area and Sink

• Access Standard: A 24" landing area should be planned on one side of the sink with 3" of countertop frontage on the opposite side. Both should be at the same height as the sink.
• Recommended: Countertop frontage can meet this requirement if at least 21" is available and the sink is in a corner.
• Countertop: The countertop should be at least 16" deep and between 28" and 45" high from the floor.
• Access Standard: For a wheelchair user, there should be a minimum of 24" of countertop frontage from the sink's centerline to the returning countertop when using a parallel approach.

Preparation/Work Area

• Recommended: Include a 36" wide x 24" deep continuous countertop section next to the sink for primary preparation/work.
• Access Standard: A 30" wide continuous countertop section with a permanent or adaptable knee space should be included somewhere in the kitchen.
• ICC A117.1–2009: Kitchens should have one 30" wide counter section with a maximum height of 34", or adjustable between 29" and 36". Cabinetry can be included beneath the counter provided it doesn't affect the removal or replacement of the work surface.

Dishwasher Placement

• Recommended: Place the primary dishwasher edge within 36" of the cleanup/prep sink edge. Provide 21" of standing space between the dishwasher edge and the countertop, appliances, or cabinets at a right angle.
• Access Standard: If feasible, raise the dishwasher 6" to 12" with landing areas at the same height as the sink.
• ICC A117.1–2009: A clear floor space of at least 30" x 48" should be positioned adjacent to the dishwasher door.

Waste Receptacles

• Recommended: Two waste receptacles should be included: one by each cleanup/prep sink and another (for recycling) either in the kitchen or nearby.
• Access Standard: The guideline recommendation meets the Access Standard.

Auxiliary Sink

• Recommended: Provide 3" of countertop frontage on one side of the auxiliary sink and 18" on the other at the same height as the sink.
• Access Standard: Plan a knee space at or adjacent to the auxiliary sink. Refer to Guideline 6 for knee space specifics.

Refrigerator Landing Area

• Recommended: Include at least 15" of landing area on one or both sides of the refrigerator depending on its style.
• Access Standard: A clear floor space of 30" x 48" should be positioned for a parallel approach to the refrigerator/freezer, with its centerline offset. There should be a maximum of 24" offset from the appliance's centerline on the handle side.

Cooking Surface Safety

• Recommended: Avoid placing the cooking surface under an operable window.
• Recommended: Use non-flammable materials for window treatments above the cooking surface.
• Recommended: Place a fire extinguisher near the kitchen exit, away from cooking equipment.
• Recommended: Commercial-grade cooking appliances should not be installed in residential kitchens.
• Access Standard: Place the fire extinguisher between 15" and 48" off the finished floor. Select cooking appliances with controls located so that users do not need to reach across burners to operate them.

Microwave Oven Placement

• Recommended: Locate the microwave oven considering user height and abilities. Ideally, the bottom should be 3" below the user's shoulder (maximum of 54" above the floor).
• Recommended: If located below the countertop, the microwave bottom should be at least 15" off the floor.
• Access Standard: Locate the microwave controls no higher than 46" to 48" depending on the approach and reach range. Refer to Guideline 19 for guidance.

Microwave Landing Area

• Recommended: Provide at least a 15" landing area above, below, or adjacent to the handle side of the microwave.

Storage

• Recommended: The total shelf/drawer frontage should be 1400" for small kitchens, 1700" for medium kitchens, and 2000" for large kitchens. Storage can be adjusted within these totals.
• Recommended: Avoid including more than the recommended amount of storage in the miscellaneous category to meet the total frontage suggestion.

Storage Areas Above 84"

• Recommended: Any storage areas greater than 84" above the floor should be categorized as miscellaneous.

Accessible Storage

• Access Standard: High reach should be a maximum of 48" and low reach should be a minimum of 15" above the floor.