Kitchen Planning: Guidelines, Codes, Standards(NKBA Professional Resource Library)

The leading resource for student and professional kitchen designers--completely revised and updated Kitchen Planning is an essential reference for any designer working in the kitchen field, containing everything a professional needs to know to design kitchens that are convenient, functional, and efficient, and that meet the needs of today's lifestyles. Based on the National Kitchen and Bath Association's Kitchen and Bathroom Planning Guidelines and the related Access Standards, this book presents the best practices developed by the Association's committee of professionals through extensive research. This Second Edition has been completely revised and redesigned throughout, with new full-color photographs and illustrations and a special emphasis on client needs, research, and references to industry information. Features include:* New and expanded information on universal design and sustainable design* The 2012 edition of the NKBA Planning Guidelines with Access Standards and up-to-date applications of the 2012 International Residential Code(R)* New information about storage, cabinet construction, and specifying cabinets* Metric measurement equivalents included throughout* A companion website with forms and teaching resources for instructors

Table of Contents:
INTRODUCTION ... XIX CHAPTER 1: KITCHEN HISTORY AND TRENDS 1 A Brief History of the Kitchen. . 1 The Colonial Kitchen 2 Hearth and Beehive Ovens 2 The Modern Kitchen 3 The Victorian Kitchen 3 The Beecher Kitchen 4 The Plumbed Sink 4 Standardization: The 1900s 5 The Laboratory Look 5 Major Kitchen Trends Through the 1900s. . 6 Early 1900s 6 The 1920s 7 The 1930s 9 The 1940s 10 The 1950s 11 The 1960s 12 The 1970s 12The 1980s 13 The 1990s 15 Current and Continuing Design Trends - The 2000s . . 18 Demographic and Population Trends . 18 Population Diversity 18 An Aging Population 19 Household Composition 19 Consumer References 20 Space Usage Trends . 21 Environmental Awareness Trends ... 24 Activity Trends ... 24 Location Trends ... 27 Product Trends ... 28 Summary... 28 CHAPTER 2: KITCHEN DESIGN RESEARCH ... 29 Early Studies. 29 Studies at Mid-Century... 30 Guides For Arrangement Of Urban Family Kitchens 31 Energy Saving Kitchen 31 Kitchen Guidelines 32 Kitchen Research in the 1990s32 Virginia Tech Kitchen Research33 Someone's In The Kitchen 33 Content Analysis 34 Personal Interview and Cooking Activity 34 National Telephone Survey 34 Results and Implications 35 Kitchen Storage Research Project 40 Kitchen Inventory Survey 40 Kitchen Design Research... 41 Measuring for Storage Needs 41 Implications 42 Summary... 42 CHAPTER 3: INFRASTRUCTURE CONSIDERATIONS... 43 Codes... 43 Structural Issues ... 44 Floors... 44 Oversized Appliances 45 Stability and Evenness 46 Moisture Control 48 Walls... 48 Load-Bearing Walls 48 Uneven Walls 49 Insulation 50 Doors and Windows 50 Door Choices 51 Window Options 53 Plumbing... 55 Plumbing Fixtures 55 Water Delivery 56 Drain/Waste/Vent Pipes 57 Septic Systems 59 Hot Water 59 Summary... 60 CHAPTER 4: ENVIRONMENTAL CONSIDERATIONS ... 61 Green Building ... 61 Energy Management in the Kitchen . . 63 Energy Star. 63 Water Quality64 Water Quality Standards... 64 Primary Drinking Water Standards ... 64 Secondary Drinking Water Standards . 65 Canadian Water Quality Guidelines . . 65 Other Water Contaminants. . 66 Water Quality Testing 67 Solving Water Quality Problems ... 68 Water Treatment Equipment. 69 Filters 69 Water Softeners 69 Iron Removal Equipment 70 Neutralizers 70 Distillation Units 71 Reverse Osmosis Unit 71 Disinfection Methods 71 Summary... 72 Water Conservation . 72 Air Quality. . 73 Source Control ... 73 Indoor Air Quality and Construction 74 Renovation Hazards 74 Air Cleaning. 75 Ventilation Systems and Filters75 Moisture Problems . . 76 Moisture from Kitchens... 77 Moisture Basics 77 Molds and Moisture . 78 Molds and Health 79 Preventing Moisture Problems79 Waste Management in the Home ... 82 Planning for Waste in the Kitchen... 82 Community Practices and Regulations 83 Waste Management Appliances 83 A Recycling Center . . 84 Noise... 86 Sound Insulating Construction Techniques ... 89 CHAPTER 5: HUMAN FACTORS AND UNIVERSAL DESIGN IMPLICATIONS ... 91 Anthropometry... 91 Structural Anthropometry 92 Functional Anthropometry... 95 Reach Ranges 99 Range-of-Joint Motion 100 Mobility Aids ... 101 Comfort Zone ... 104 Anthropometry of Children. 104 Ergonomic & Universal Design ... 105 History and State of the Art 106 Equitable Use 107 Flexibility in Use 108 Simple and Intuitive Use 109 Perceptible Information 110 Tolerance for Error 111 Low Physical Effort 112 Size and Space for Approach and Use 113 Dispelling Myths... 115 U.S. Access Codes, Laws and Standards ... 116 American National Standard For Accessible and Useable Buildings and Facilities (ANSI A117.1) 116 Uniform Federal Accessibility Standards (UFAS) 117 Fair Housing Act Accessibility Guidelines 117 "Safe Harbors" 117 Americans with Disabilities Act Accessibility Guidelines 118 Canadian Policies and Practices ... 118 Ontarians with Disabilities Act 119 ODA 119 Residential Rehabilitation Assistance Program 119 Incorporating Human-Based Kitchen Design 120 CHAPTER 6: ASSESSING NEEDS... 121 Elements of a Design Program ... 122 Interviewing the Client... 122 Prepare for the Interview 122 Needs Assessment Forms 123 Client Information Forms 123 Job Site and House Information Forms 124 Personal Information 124 Getting To Know Your Client (Form 1) ... 124 Getting to Know Your Client's Home (Form 2) ... 125 Type of Home 126 The Home of the Future 127 Activities in the Kitchen (Form 3) ... 127 Storage in the Kitchen (Form 4) ... 128 Your Client's Kitchen (Forms 5 and 6) ... 129 Appliances 130 Client Preferences and Specifications 130 Budget 131 The Job Site 131 New Construction 131 Job Site Inspection (Form 7). 132 Dimensions (Forms 8 Through 13) . . 132 Preparing the Client 134 Establish A Plan 134 Ready For the Design Program? ... 135 Form 1: Getting to Know Your Client 136 Form 2: Getting to Know Your Client's Home 143 Form 3: Checklist for Kitchen Activities [Client Checklist] 145 Form 4: Kitchen Storage Inventory [Client Checklist] 150 Form 5: Cabinetry, Surfaces, and Kitchen Features Checklist [Client Checklist] 166 Form 6: Appliance Preference Checklist [Client Checklist] 179 Form 7: Job Site Inspection 189 Form 8: Dimensions of the Kitchen - Floor Plan 196 Form 9: Dimensions of the Kitchen - Elevations 197 Form 10: Dimensions of Mechanical Devices 198 Form 11: Window Measurements 199 Form 12: Door Measurements 200 Form 13: Fixture and Appliance Measurements 201 CHAPTER 7: KITCHEN PLANNING. 203 Location and Types of Kitchens ... 203 Location of Kitchen 203 Work Zone 203 Social Area 204 Types of Kitchens 204 Closed Arrangements 205 Open Arrangements 208 Size of Kitchens 213 The Center Concept 214 Designing Kitchen Centers 221 Background on the Guidelines 221 Access Standards 222 Food Preparation Centers and Guidelines ... 222 Traffic and Work Aisles 223 Entry 223 Work Aisles 225 Circulation 227 Sink Center.228 Food Preparation Activities 228 Cleanup Activities 229 Other Activities 230 Recommendations 230 Refrigeration Center ... 241 Recommendations 241 Cooking Centers... 244 Recommendations 245 Combining Centers 257 Arranging the Centers 257 Counter Areas 261 Storage 266 Cabinet Calculations 282 Serving and Dining Guidelines ... 292 Recommendations 293 Dining 296 Recommendations 296 That's Entertaining . 301 Kitchens for Caterers 301 Outdoor Kitchens 302 Location 302 Equipment 303 Space Planning 305 A Kitchen Where You Need It306 Morning Kitchen 306 Mini Kitchen 306 Considerations 306 Summary. . 308 CHAPTER 8: MECHANICAL PLANNING . . 309 Wiring/Electrical ... 309 Wiring 309 Receptacles 312 Ground Fault Circuit Interrupters 313 Special Wiring Needs 343 Communications 315 Gas 316 Heating... 316 Types of Heaters 316 Considerations for the Kitchen ... 320 Cooling ... 321 Natural Cooling 322 Mechanical Cooling 322 Ventilation. 323 Updraft Ventilation Systems 326 Microwave Ovens and Ventilation System Combinations 328 Downdraft Ventilation Systems 328 Ventilation Efficiency 329 Ducts 330 Fan Size 330 Replacement Air 332 Noise 332 Controls and Features 333 Lighting... 333 Natural or Daylighting 334 Types of Artificial Lighting 335 General or Ambient Lighting 335 Task Lighting 338 Accent Lighting 338 Lighting Fixtures 338 Location 340 Controls 342 Low Voltage Lighting 343 Safety 344 CHAPTER 9: MORE THAN A KITCHEN ... 345 The Family Foyer or Mudroom ... 345 Designing the Family Foyer/Mudroom 349 Coats, Jackets, Hats, and Other Outerwear 349 Seating Area 352 Design Details 353 Materials 353 Mechanical Systems 353 Home Planning Center... 354 Locating the Home Planning Center 355 The Desk Area 356 Desk Area Storage 358 Clearance Around the Desk Area 359 Lighting 360 A Standing Desk 360 Household Communications 361 Computer Workstation 362 A Laundry Area ... 364 What Type of Laundry? 364 Laundry Equipment 366 Utility Service 368 Space Planning in the Laundry Area 369 Laundry in Transition 371 Storage 373 Ironing 374 A Craft/Hobby Area 376 A Gardening Area . . 379 Planning the Indoor Garden Area 379 Work Counter Area 379 A Garden Sink 381 Storage 382 A Growing Area 383 Social Spaces ... 383 The Kitchen Sitting Area 383 Summary. . 392 CHAPTER 10: A CLOSER LOOK AT YOUR CLIENT ... 393 Addressing Differences... 393 Design Considerations for Users ... 394 Across The Lifespan 394 Children... 395 Middle Years 399 Aging... 400 Physical Changes 400 Mobility ... 404 Kitchen Design Implications 405 Refrigeration Center 411 Flooring 412 Dexterity/Strength/Balance/Stamina. 413 Kitchen Design Implications 413 General 413 Sink Center 414 Cooking Center 415 Refrigeration Center 416 Storage 416 Vision... 417 Kitchen Design Implications 418 Lighting 418 Color and Cueing 419 Storage 421 Controls 421 Sink Center 422 Cooking Center 422 Hearing and Speech 422 Kitchen Design Implications 424 General 424 Noise Control 425 Visual Cueing 425 Cognition. . 425 Kitchen Design Implications 426 General 426 Refrigeration Center 428 Storage 428 Summary. . 428 CHAPTER 11: PUTTING IT ALL TOGETHER ... 429 The Design Process. 430 The Design Program... 432 Goals and Purpose 433 Objectives 433 Activities and Relationships 433 Relationship Matrix 436 Bubble Diagram 437 The Design Drawing... 438 Templates 438 Room Outline 441 Visual Diagrams 445 Three Dimensions and Vertical Relationships 445 Priority Areas 446 A Sample Design Drawing 447 Finishing The Floor Plan 456 Adjusting the Dimensions 456 Vertical Relationships 458 Evaluating and Checking 461 Putting It All Together - A Sample Project . . 466 A Sample Design Program 467 Goals and Purpose 467 Scope of the Project 468 Objectives and Priorities 468 Activities and Relationships 469 The Design Solution 469 Leah and Matthew's Kitchen 472 CHAPTER 12: KITCHEN PLANNING GUIDELINES WITH ACCESS STANDARDS... 475 Kitchen Planning Guideline 1: Door/Entry . . 476 Kitchen Planning Guideline 2: Door Interference ... 477 Kitchen Planning Guideline 3: Distance Between Work Centers ... 478 Kitchen Planning Guideline 4: Separating Work Centers ... 479 Kitchen Planning Guideline 5: Work Triangle Traffic . . 480 Kitchen Planning Guideline 6: Work Aisle ... 481 Kitchen Planning Guideline 7: Walkway ... 484 Kitchen Planning Guideline 8: Traffic Clearance at Seating ... 485 Kitchen Planning Guideline 9: Seating Clearance ... 487 Kitchen Planning Guideline 10: Cleanup/Prep Sink Placement 489 Kitchen Planning Guideline 11: Cleanup/Prep Sink Landing Area ... 490 Kitchen Planning Guideline 12: Preparation/Work Area ... 491 Kitchen Planning Guideline 13: Dishwasher Placement492 Kitchen Planning Guideline 14: Waste Receptacles ... 493 Kitchen Planning Guideline 15: Auxiliary Sink 494 Kitchen Planning Guideline 16: Refrigerator Landing Area ... 495 Kitchen Planning Guideline 17: Cooking Surface Landing Area ... 496 Kitchen Planning Guideline 18: Cooking Surface Clearance . . 498 Kitchen Planning Guideline 19: Cooking Surface Ventilation . 499 Kitchen Planning Guideline 20: Cooking Surface Safety ... 500 Kitchen Planning Guideline 21: Microwave Oven Placement . 501 Kitchen Planning Guideline 22: Microwave Landing Area ... 502 Kitchen Planning Guideline 23: Oven Landing Area . . 503 Kitchen Planning Guideline 24: Combining Landing Areas ... 504 Kitchen Planning Guideline 25: Countertop Space ... 505 Kitchen Planning Guideline 26: Countertop Edges ... 506 Kitchen Planning Guideline 27: Storage ... 507 Kitchen Planning Guideline 28: Storage at Cleanup/Prep Sink 509 Kitchen Planning Guideline 29: Corner Cabinet Storage ... 510 Kitchen Planning Guideline 30: Electrical Receptacles . 511 Kitchen Planning Guideline 31: Lighting ... 512 GLOSSARY... 513 APPENDIX... 520 LIST OF PHOTOS ... 540 LIST OF ILLUSTRATIONS ... 542 REFERENCES. . 545 RESOURCES... 547 INDEX . . 551

About the Author :
The NATIONAL KITCHEN & BATH ASSOCIATION is the only nonprofit trade association dedicated exclusively to the kitchen and bath industry and is the leading source of information and education for professionals in the field. With more than 50,000 members, it has provided valuable resources for industry professionals, students, and consumers for more than fifty years.