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buehl

FAQ: Kitchen Work Zones, What Are They?

Buehl
il y a 5 ans
Dernière modification : il y a 5 ans

"Zones" are areas in your kitchen where the work occurs. Work in the kitchen is broken down into three primary work zones. Everyone has these three zones, everyone!

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Prep Zone...This is the zone where food preparation takes place. Food prep can be anything from making a sandwich to preparing a multi-course meal. It includes cleaning/rinsing food, cutting, mixing, processing, etc.

For many people, especially those with small kitchens, their Prep Zone is also their Baking Center for rolling out dough, etc.

70% of the work and time spent in the kitchen is spent prepping. It's the most often used and longest used zone in your kitchen! So, this zone should be placed in the most desirable place – where you will want to work and will enjoy working.

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Cooking Zone...This is the zone where you take the food you've already prepped and apply heat...cooktop, oven, microwave (MW).

Only 10% of the work and time spent in the kitchen is spent actually cooking. This is the least used Zone, relatively speaking. Think about it, you usually don't spend the entire time standing in front of your oven or cooktop watching your food cook. Sure, there are some things that do have to be stirred constantly, but most things do not. And even then, you usually still spend more time prepping before you begin cooking.

This is the zone that should be the most protected from traffic, especially traffic that's "just passing through".

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Cleanup Zone...This is the zone where the dirty dishes are handled! Tasks include clearing the table and counters, loading the dishwasher (DW), wiping down the table and counters, sweeping the floor, etc. Since the DW is in this zone, it also includes unloading the DW, so Dish Storage should be nearby – more on this later.

20% of the work and time spent in the kitchen is spent cleaning up – most of which is not spent at the sink (see above).

[In the past -- pre automatic DWs -- far more time was spent cleaning up because all dishes were done by hand. Today, the majority of dishes are washed in the DW and, with today's DWs & DW detergents, dishes don't even need to be rinsed! So, the amount of time spent in this zone is far less today! BTW, this is where the paradigm of "the sink must be in front of a window" came from – back when so much time was spent hand washing & drying dishes). Today, it makes more sense to have the Prep Zone in front of window or in the most preferred view/location.]

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Note: Due to the size limitations imposed by Houzz, this FAQ will span several posts in this thread.

+++++ Please do not bump -- this thread is replacing the FAQ and will be referenced from the "Read Me" thread. +++++

Commentaires (4)

  • Buehl
    Auteur d'origine
    il y a 5 ans

    OK, now we know what the primary zones are. So, how do we design a kitchen keeping them in mind?

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    Prep Zone...works best when it contains a water source (sink) and is next to or across an aisle no more than 48" wide or so from the Cooking Zone.

    • Trash & recycle bins should also be in the Prep Zone. More trash and recyclables are generated during prepping and cooking and for much longer work time than cleaning up, so place the trash/recycling in the Prep Zone and near the Cooking Zone.
    • It should have a minimum of 36" of counter space (with at least 42" much, much better) that is next to a sink that is uninterrupted by the Cleanup Zone (dirty dish "storage").
    • If you have only one sink, then the Prep Zone is on the side of the sink opposite from the DW. (The DW side of the sink is the Cleanup Zone in this scenario.)

    .

    Cooking Zone...works best when next to/across from the Prep Zone (see Prep Zone). It's also nice to have a water source as well as trash & recycling nearby. Note that a pot-filler does not count as a water source since pot-fillers do not have a drain, a sink bowl, or access to both hot and cold water.

    .

    Cleanup Zone...works best when separated from the Prep & Cooking Zones. This can be on the opposite side of a one-sink kitchen from the Prep Zone or it could be in a completely separate location (the latter usually only works well if you have two sinks). Obviously, it also needs a water source and the DW.

    .

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    What else do we need to keep in mind regarding planning a kitchen and zones?

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    Dish Storage...works best when it's near the DW and near the serving/eating locations (island, DR, Nook, etc.) but out of the Prep and Cooking Zones. You don't want someone setting the table or unloading the DW to get in your way when preparing a meal.

    .

    Food Storage...works best when it's near the "action". It's nice to be able to store staples, etc. at their point-of-use, so food storage can be spread throughout the kitchen. E.g., flour, sugar, etc. in a "Baking Center", spices in the Prep or Cooking Zone, cereal close to where breakfast is eaten, etc.

    If you have a dedicated pantry, it's nice to have the pantry near the point where the groceries enter the house as well. Note that pantries should be near the Kitchen but not in the middle of the Kitchen where they interrupt work flow.

    Note: Be sure your pantry is in a cool, dry, dark location – that's the best setup for food storage. Heat (from a refrigerator or freezer or even a heat register), moisture, and sunlight (from a window) are enemies of food storage. If your pantry is completely open to the Kitchen – no door – then heat may not be an issue, but sunlight still is.

    .

    Refrigerator...works best on the periphery of the kitchen so it's easily accessed by people working in the kitchen as well as "outsiders" looking for a snack without the "outsiders" getting underfoot of those working in the kitchen. It should also be near the Prep & Cooking Zones and, if possible, near the main meal location(s) for ease of access during mealtime.

    .

    Microwave (MW)...this also works best on the periphery of the kitchen so it's easily accessed by people working in the kitchen as well as "outsiders" looking for a snack without the "outsiders" getting underfoot of those working in the kitchen.

    .

    Zone-crossing - avoid!...When planning zones, etc., try to minimize zone-crossing. For example, if you can avoid it, don't put the refrigerator such that you have to cross through the Cleanup Zone to go between the refrigerator and the Prep or Cooking Zone.

    .

    Protection...of all the zones, the Cooking Zone should be the most protected from through-traffic as well as general-kitchen traffic. The Cooking Zone contains the range/cooktop where you will be dealing with fire (if gas), hot foods, etc. You also do not want to have to cross a busy aisle when taking a pot of boiling water from the range/cooktop to the sink for emptying...or anything else hot, for that matter!

  • Buehl
    Auteur d'origine
    il y a 5 ans
    Dernière modification :il y a 5 ans

    Zones and Kitchen Workflow

    .

    When designing your kitchen, ideally, the zones should follow the normal/usual workflow in a kitchen:

    Refrigerator => (Prep) Sink => Workspace => Cooktop/Range => Table OR (Cleanup) Sink => (Cleanup) Sink => Cabinets (dishes, pots/pans, etc.)

    Which translates to:

    Refrigerator => Prep Zone => Cooking Zone => Serving Zone => Cleanup Zone

    You don't necessarily have to have this exact flow, but something very close.

    For example, you might have the Cooking Zone located between the Refrigerator and Prep Zone. This isn't necessarily bad b/c these two zones are tied so closely together. On the other hand (OTOH), it's not a good idea to put the Cleanup Zone between the Refrigerator and Prep or Cooking Zones on the same run or on the same aisle if it's a narrow aisle. In this case, the DW and someone cleaning up and/or unloading the DW will be in the way of anyone prepping or cooking because the refrigerator is an integral part of both prepping and cooking. And, of course, the reverse is true....someone prepping and/or cooking will get in the way of someone cleaning up!

    Kitchen Workflow

  • Buehl
    Auteur d'origine
    il y a 5 ans

    Common Zones -- Appliances in That Zone -- Suggestions for What to Store There:

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    Food Storage -- pantry & refrigerator -- food, food storage containers, wraps & plastic bags

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    Prep -- sink & trash/recyclables -- utensils, measuring cups/spoons, mixing bowls, colander, jello molds, cutting boards, knives, cookbooks, paper towels, small appliances (e.g., can opener, blender, hand mixer, etc.)

    .

    Cooking -- cooktop/range & warming drawer & MW (and near a water source) -- utensils, pot holders, trivets, pots & pans, serving dishes (platters, bowls, etc.), paper towels

    .

    Baking -- ovens/range -- utensils, pot holders, trivets, pans, casserole dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie cutters, pizza stone, muffin tins, paper towels [often combined with Cooking Zone]

    .

    Cleanup -- sink & DW & not too far from trash or a separate trash bin -- detergents, linens, dishes & glasses, flatware

    .

    Eating/Serving -- island/peninsula/table/nook/DR -- table linens, placemats, napkins, dishes & glasses, flatware

    .

    Utility -- broom, dustpan, swifter, mop, cleaning supplies, cloths, flashlights, batteries, extension cords

    .

    Message/Communication/Command Center -- keys, phone (if a landline), answering machine, charging station, directories/phone books, calendar, desk supplies, dry erase board or chalkboard, pens/pencils, sticky notepaper, mail sorter, etc.

    This is a good place to put school papers -- first to sign, and then for children to pick up and take back to school, or to keep track of things to do/needed for school.

    .

    Less Common Zones:

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    Tea/Coffee Center -- tea/coffeemaker (and near a water source) -- mugs, teas/coffees, teapot, filters, infusers, sweeteners, coffee, tea, etc.

    .

    Snack/Beverage Center -- near MW & refrigerator or small refrigerator -- snacks, snack dishes, glasses [often combined with Tea/Coffee Center]

    .

    Pet Zone -- feeding area -- food, snacks, leashes, medicines (if no small children in the home), etc.

    .

    Overlapping of Zones

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    Due to space constraints, some zones often overlap. If this is the case in your kitchen, be sure there is enough work space in the overlap for both activities. When overlapping two workspaces or work & landing space, the NKBA states you take the landing or work space that needs the most workspace and add 12" for the minimum needed in the overlapped area.

    E.g., if the Prep Zone's workspace overlaps with the Cooking Zone's space, the largest is 36" (Prep Zone's workspace) + 12" = 48" of shared space.

    .

    Zones that commonly overlap

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    Prep & Cooking Zones -- These zones should be adjacent to each other, so this is a common overlap and is generally not a problem. Just be sure you have enough room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room for emergency landing space on both sides of a range/cooktop.)

    .

    Prep & Cleanup Zones -- If there is only one sink in the kitchen, these zones will be adjacent to each other because of the need for a water source for both zones. However, true overlapping is not generally a good idea. Instead, try to keep the cleanup area separate from the prep area by putting the sink between them.

    E.g., DW on one side, Prep Zone on the other side. (You should strive to keep the DW out of the Prep Zone as well as out of the path between the sink and Prep & Cooking Zones and between the refrigerator and Prep & Cooking Zones.)

    Also try for at least 36" (42" or more is better) of room on the Prep Zone side of the sink for ample workspace as well as accommodating the inevitable dirty dishes that will accumulate next to the sink.


  • Buehl
    Auteur d'origine
    il y a 5 ans

    +++++ Please do not bump -- this thread is replacing the FAQ and will be referenced from the "Read Me" thread. +++++

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