By Jason Nicolette. Kitchen Design. Published at Friday, December 01st, 2017 - 10:30:52 AM.
Once you’ve had your plans drawn up and permissions granted, you’ll need to find tradespeople you trust to carry out any structural work and install your kitchen. This could include a builder, joiner, plumber, electrician and decorator.
Designing a kitchen based around certain dietary considerations can be a huge plus for a client. When it comes to Judaism these dietary laws, known as kashrut, define which foods are permitted in the home and how these foods must be stored and prepared. For example kashrut adherents keep meat and dairy separate so it is crucial that a kosher kitchen be equipped and organized well to accommodate this. Among the primary concerns are storage and appliances, since duplicates of everything from dishwashers to refrigerators might be needed.
Breakfast bars or islands are a key component of most kitchens these days, so work with your designer to decide the best location for yours. You don’t want it to interrupt the flow of the room, and may want to integrate your sink or hob into the island to allow the chef to interact with people using the rest of the space.
In the food preparation area, the kitchen triangle is the usual standard. It’s actually an arithmetic formula: The sum of the distances from sink to stove to refrigerator and back again should not be less than 12 feet nor more than 22 feet. Furthermore, the kitchen triangle rule specifies that no one side of the triangle should be less than 4 feet nor more than 9 feet. This rule works for almost all kitchens, with the exception of tiny galley kitchens and giant professional ones.
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