Last week we touched a little on pathways and how there should be a minimum of 42″ in a work aisle. Today, we’ll dig a little more into kitchen design and the guidelines that should be followed, specifically touching on landing areas. This will not only help you in your planning phase but will help you on your journey whether you work with us or another kitchen professional! Before we start, we should mention that we follow the NKBA (National Kitchen & Bath Association) design guidelines, so, let’s dig in!
Cooking Landing Area
The only two numbers you need to remember are 12 and 15 (inches, that is). The guidelines state that you’ll need a minimum of 12″ one side and 15″ on the other side (which side you choose doesn’t matter) as designated landing areas. In addition, you’ll need to remember the number 9 for islands! An island that has a cooking surface needs a minimum of 9″ behind the cooking surface if the countertop is all on one level.
Refridgerator Landing Area
The fridge plays an important role in your kitchen. It keeps your food cool and fresh, but what about the valuable space surrounding it? That’s important to think about! The magic number here is 15″. You should have at least 15″ on the handle side of a single door fridge (or 15″ on either side of a french door fridge), or 15″ on an island directly across from the fridge.
Sink and Prep/ Work Areas
The sink landing area requires two different landings, 18″ and 24″ for all standard height sinks. The sides are up to you. Your prep and work areas require a minimum of 36″ wide by 24″ deep to provide an adequate place to work. This space usually falls next to the sink area, as having access to the sink is often necessary while doing prep work.
Missed last week’s blog? Check it out here!