NKBA Kitchen Planning Guidelines PDF

K t hen Pl nn ng u del ne 2 i c a i G i...

K t hen Pl nn ng u del ne 2 i c a i G i i Door Interference Recommended: No entry door should interfere with the safe operation of appliances, nor should appliance doors interfere with one another. 3  K t hen Pl nn ng u del ne 3 i c a i G i i Distance between Work Centers Recommended: In a kitchen with three work centers,* the sum of the three traveled distances should total no more than 26′ (7.9 m), with no single leg of the triangle measuring less than 4′ (1.2 m) or more than 9′ (2.7 m). 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′ (1.2 m) nor more than 9′ (2.7 m). 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″ (305 mm). * 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 sink, and refrigeration storage) form a work triangle. 4  K t hen Pl nn ng u del ne 4 i c a i G i i Separating Work Centers Recommended: A full‐height, full‐depth, tall obstacle* should not separate two primary work centers. A properly recessed tall corner unit will not interrupt the workflow and is acceptable. K t hen Pl nn ng u del ne 5 i c a i G i i Work Triangle Traffic Recommended: No major traffic patterns should cross through the basic work triangle. 5  K t hen Pl nn ng u del ne 6 i c a i G i i Work Aisle Recommended: The width of a work aisle should be at least 42″ (1067 mm) for one cook and at least 48″ (1219 mm) for multiple cooks. Measure between the counter frontage, tall cabinets, and/or appliances. Access Standard Recommended: Kitchen guideline recommendation meets Access Standard recommendation. See Code References for specific applications. ICC A117.1–2009 Reference: A clear floor space of at least 30″ × 48″ (762 mm × 1219 mm) should be provided at each kitchen appliance. Clear floor spaces can overlap. (305.3, 804.5) In a U‐shaped kitchen, plan a minimum clearance of 60″ (1524 mm) between opposing arms. (804.2, 1003.12) Include a wheelchair turning space with a diameter of at least 60″ (1524 mm), which can include knee* and toe** clearances. (304.3) A wheelchair turning space could utilize a T‐shaped clear space, which is a 60″ (1524 mm) square with two 12″ wide × 24″ (305 mm × 610 mm) deep areas removed from the corners of the square. This leaves a minimum 36″ (914 6 Kitchen Planning Guideline 6 (continued) mm) wide base and two 36″ (914 mm) wide arms. T‐shaped wheelchair turning spaces can include knee and toe clearances. (304.3) * Knee clearance must be 30″ (762 mm) wide (36″ [914 mm] to use as part of the T‐turn) and maintain a 27″ (686 mm) high clear space under the cabinet, counter, or sink. At 27″ (686 mm) AFF, the depth must be a minimum 8″ (203 mm). At 9″ (229 mm) AFF, the depth must be a minimum 11″ (279 mm). The space from 9″ (229 mm) to the floor is considered toe clearance and must be a minimum of 17″ (432 mm) and a maximum of 25″ (635 mm). ** Toe clearance space under a cabinet or appliance is between the floor and 9″ (229 mm) above the floor. Where toe clearance is required as part of a clear floor space, the toe clearance should extend 17″ (432 mm) minimum beneath the element. (306.2) 7  K t hen Pl nn ng u del ne 7 i c a i G i i Walkway Recommended: The width of a walkway should be at least 36″ (914 mm). Access Standard Recommended: If two walkways are perpendicular to each other, one walkway should be at least 42″ (1067 mm) wide. K t hen Pl nn ng u del ne 8 i c a i G i i Traffic Clearance at Seating Recommended: In a seating area where no traffic passes behind a seated diner, allow 32″ (813 mm) of clearance from the counter/table edge to any wall or other obstruction behind the seating area. 8 Kitchen Planning Guideline 8 (continued) a. If traffic passes behind the seated diner, allow at least 36″ (914 mm) to edge past. b. If traffic passes behind the seated diner, allow at least 44″ (1118 mm) to walk past. Code Requirement: State or local codes may apply. Access Standard Recommended: In a seating area where no traffic passes behind a seated diner, allow 36″ (914 mm) of clearance from the counter/table edge to any wall or other obstruction behind the seating area. If traffic passes behind the seated diner, plan a minimum of 60″ (1524 mm) to allow passage for a person in a wheelchair. This will be impacted by the depth of the knee space. 9 Kitchen Planning Guideline 8 (continued) 10  K t hen Pl nn ng u del ne 9 i c a i G i i Seating Clearance Recommended: Kitchen seating areas should incorporate at least the following clearances: a. 30″ (762 mm) high tables/ counters: Allow a 24″ wide × 18″ deep (610 mm × 457 mm) knee space for each seated diner. b. 36″ (914 mm) high counters: Allow a 24″ wide × 15″ deep (610 mm × 381 mm) knee space for each seated diner. c. 42″ (1067 mm) high counters: Allow a 24″ wide × 12″ deep (610 mm × 305 mm) knee space for each seated diner. Access Standard Recommended: Kitchen seating areas should be 28″–34″ (711 mm–864 mm) high × 30″–36″ (762 mm–914 mm) wide × 17″–25″ (432 mm– 635 mm) deep to better accommodate people of various sizes or those using a mobility aid. Recommended minimum size for a knee space at a table or counter is 36″ wide × 27″ high × 17″ deep (914 mm wide × 686 mm high × 432 mm deep). 11  K t hen Pl nn ng u del ne 10 i c a i G i i Cleanup/Prep Sink Placement Recommended: If a kitchen has only one sink, locate it adjacent to or across from the cooking surface and refrigerator. 12  K t hen Pl nn ng u del ne 11 i c a i G i i Cleanup/Prep Sink Landing Area Recommended: Include at least a 24″ (610 mm) wide landing area* to one side of the sink and at least an 18″ (457 mm) wide landing area on the other side. Access Standard Recommended: For a parallel approach for a person using a wheelchair, allow a minimum of 24″ (610 mm) of countertop frontage from the centerline of the sink to the returning counter. 13  K t hen Pl nn ng u del ne 12 i c a i G i i Preparation/Work Area Recommended: Include a section of continuous countertop at least 36″ wide × 24″ deep (914 mm × 610 mm) immediately next to a sink for a primary preparation/work area. Recommended: A section of continuous countertop at least 30″ (762 mm) wide with a permanent or adaptable knee space should be included somewhere in the kitchen. 14  K t hen Pl nn ng u del ne 13 i c a i G i i Dishwasher Placement ­ Recommended: Locate nearest edge of the primary dishwasher within 36″ (914 mm) of the nearest edge of a cleanup/prep sink. Provide at least 21″* (533 mm) of standing space between the edge of the dishwasher and countertop frontage, appliances and/or cabinets, which are placed at a right angle to the dishwasher. * In a diagonal installation, the 21″ (533 mm) is measured from the center of the sink to the edge of the dishwasher door in an open position. 15  K t hen Pl nn ng u del ne 15 i c a i G i i Auxiliary Sink Recommended: At least 3″ (76 mm) of countertop frontage should be provided on one side of the auxiliary sink and 18″ (457 mm) of countertop frontage on the other side, both at the same height as the sink. 16  K t hen Pl nn ng u del ne 16 i c a i G i i Refrigerator Landing Area Recommended: Include at least: a. 15″ (381 mm) of landing area on the handle side of the refrigerator, or b. 15″ (381 mm) of landing area on either side of a side‐by‐side refrigerator, or c. 15″ (381 mm) of landing area that is no more than 48″ (1219 mm) across from the front of the refrigerator, or d. 15″ (381 mm) of landing area above or adjacent to any undercounter‐style refrigeration appliance. Access Standard Recommended: See Code Reference. ICC A117.1–2009 Reference: A clear floor space of 30″ × 48″ (762 mm × 1219 mm) should be positioned for a parallel approach to the refrigerator/ freezer with the centerline of the clear floor space offset on the handle side 24″ (610 mm) maximum from the centerline of the appliance. (804.6.6, 1003.12.6) 17  K t hen Pl nn ng u del ne 17 i c a i G i i Cooking Surface Landing Area Recommended: Include a minimum of 12″ (305 mm) of landing area on one side of a cooking surface and 15″ (381 mm) on the other side. For safety reasons, in an island or peninsula situation, the countertop should also extend a minimum of 9″ (229 mm) behind the cooking surface if the counter height is the same as the surface‐cooking appliance. 18  K t hen Pl nn ng u del ne 18 i c a i G i i Cooking Surface Clearance Recommended: Allow 24″ (610 mm) of clearance between the cooking surface and a protected noncombustible surface above it. Code Requirement: he vertical clearance above T a cooktop or range shall have a vertical clearance above the cooking surface of not less than 30″ (762 mm) to combustible material and metal cabinets. A minimum clearance of 24″ 19 Kitchen Planning Guideline 18 (continued) (610 mm) is permitted when an approved range hood or other approved noncombustible materials are installed. (IRC M 1901.1) (IRC G 2447.5) he clearance for over‐the‐ T range microwave units will be set by the manufacturer. (IRC M 1504.1, IRC G 2447.5) Refer to manufacturer’s specifications or local building codes for other considerations. K t hen Pl nn ng u del ne 19 i c a i G i i Cooking Surface Ventilation Recommended: Provide a correctly sized, ducted ventilation system for all cooking surface appliances. The recommended minimum is 150 cubic feet per minute (cfm). 20 Kitchen Planning Guideline 19 (continued) Range hoods shall be discharged to the outdoors through a duct. he ducts T that service the hood shall have a smooth interior surface, shall be airtight, shall be equipped with a back draft damper, and should be independent of all other exhaust systems. he air removed by every T mechanical exhaust system shall be discharged to the outdoors. Air shall not be exhausted into attic, soffit, ridge vent, or crawlspace. Exhaust hood systems capable of exhausting in excess of 400 cfm shall be mechanically or naturally provided with makeup air at a rate approximately equal to the exhaust air rate. Such makeup air systems shall be equipped with not less than one damper. ach damper shall E be a gravity damper or an electronically operated damper that automatically opens when the exhaust system operates. Kitchen exhaust makeup air shall be discharged into the same room in which the exhaust system is located or into rooms or duct systems that communicate through one or more permanent openings with the room in which such exhaust system is located. (IRC M 1503.4) (IRC 2407.4) G 21  K t hen Pl nn ng u del ne 20 i c a i G i i Cooking Surface Safety Recommended: a. Do not locate the cooking surface under an operable window. b. Window treatments above the cooking surface should not use flammable materials. c. A fire extinguisher should be located near the exit of the kitchen away from cooking equipment. d. Commercial cooking appliances are not to be installed in residential kitchens. (IRC M 1901.2, IRC G 2447.2) Access Standard Recommended: Place fire extinguisher between 15″ and 48″ (381 mm and 1219 mm) off the finished floor. Select cooking appliances with the controls located so that there is no need to reach across burners to operate. 23  K t hen Pl nn ng u del ne 21 i c a i G i i Microwave Oven Placement Recommended: Locate the microwave oven after considering the user’s height and abilities. The ideal location for the bottom of the microwave is 3″ (76 mm) below the principle user’s shoulder, but no more than 54″ (1372 mm) above the floor. If the microwave oven is placed below the countertop, the oven bottom must be at least 15″ (381 mm) off the finished floor. Access Standard Recommended: Locate the microwave controls no higher than 46″ to 48″ (1168 mm to 1219 mm), depending on approach and reach range. See Guideline 19 Access Standard. 24  K t hen Pl nn ng u del ne 22 i c a i G i i Microwave Landing Area Recommended: Provide at least a 15″ (381 mm) landing area above, below, or adjacent to the handle side of a microwave oven. 25  K t hen Pl nn ng u del ne 23 i c a i G i i Oven Landing Area Recommended: Include at least a 15″ (381 mm) landing area next to or above the oven. At least a 15″ (381 mm) landing area that is not more than 48″ (1219 mm) across from the oven is acceptable if the appliance does not open into a walkway. Access Standard Recommended: See Code reference. ICC A117.1–2009 Reference: For side‐opening ovens, the door latch side should be next to a countertop. (1003.12.5.5.2) 26  K t hen Pl nn ng u del ne 24 i c a i G i i Combining Landing Areas Recommended: If two landing areas are adjacent to one another, determine a new minimum for the two adjoining spaces by taking the longer of the two landing area requirements and adding 12″ (305 mm). K t hen Pl nn ng u del ne 25 i c a i G i i Countertop Space Recommended: A total of 158″ (4013 mm) of countertop frontage, 24″ (610 mm) deep, with at least 15″ (381 mm) of clearance above, is needed to accommodate all uses, including landing area, preparation/work area, and storage. Built‐in appliance garages extending to the countertop can be counted toward the total countertop frontage recommendation, but they may interfere with the landing areas. 27 Kitchen Planning Guideline 25 (continued) Code Requirement: State or local codes may apply. Access Standard Recommended: At least two work‐counter heights should be offered in the kitchen, with one 28″ to 36″ (711 mm to 914 mm) above the finished floor and the other 36″ to 45″ (914 mm to 1143 mm) above the finished floor. K t hen Pl nn ng u del ne 26 i c a i G i i Countertop Edges Recommended: Specify clipped or round corners rather than sharp edges on all counters. Access Standard Recommended: Kitchen guideline recommendation meets Access Standard. 28  Kitchen Planning Guideline 27 Storage Shelf/Drawer Frontage in Inches Small Medium Large Recommended: Wall 300” 360” 360” The total shelf/drawer frontage* Base 520” 615” 660” is: Drawer 360” 400” 525 Pantry 180” 230” 310” a. 1400″ (35,560 mm) for a small Misc. 40” 95” 145” kitchen (less than 150 square feet) (14 m2). b. 1700″ (43,180 mm) for a Shelf/Drawer Frontage in Millimeters medium kitchen (151 to 350 Small Medium Large square feet) (14 m2 to 32.5 m2). Wall 7620 mm 9144 mm 9144 mm c. 2000″ (50,800 mm) for a large Base 1320 mm 15621 mm 16764 mm kitchen (greater than 350 Drawer 9144 mm 10160 mm 13335 mm square feet) (32.5 m2). Pantry 4572 mm 5842 mm 7874 mm The totals for wall, base, drawer, Misc. 1016 mm 2413 mm 3683 mm and pantry shelf/drawer frontage can be adjusted upward or downward as long as the recommended total stays the same. Do not apply more than the recommended amount of storage in the miscellaneous category to meet the total frontage recommendation. * Shelf and drawer frontage is determined by multiplying the cabinet size by the number and depth of the shelves or drawers in the cabinet, using the following formula: Cabinet width in inches × number of shelf and drawers × cabinet depth in feet (or fraction thereof) = Shelf and Drawer Frontage. 29 Kitchen Planning Guideline 27 (continued) Storage areas that are more than 84″ (2134 mm) above the floor must be counted in the miscellaneous category. Storage/organizing items can enhance the functional capacity of wall, base, drawer, and pantry storage, and should be selected to meet user needs. Kitchen Planning Guideline 28 (continued) K t hen Pl nn ng u del ne 29 i c a i G i i Corner Cabinet Storage Recommended: At least one corner cabinet should include a functional storage device. This guideline does not apply if there are no cabinets located in corners. 33