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The Interior Design Reference & Specification Book by Mimi Love, Chris Grimley, Linda O'Shea

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07
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THE INTERIOR DESIGN REFERENCE + SPECIFICATION BOOK
Text
Chapter 7: Types of Rooms
There are a wide variety of room types in domestic, ofce, and commercial environ-
ments, each requiring specic design strategies. Interior designers should, at a min-
imum, be familiar with the design issues and potential solutions outlined below. The
best conguration for a room depends on how it will be inhabited and the potential
circulation patterns through its space. Good interior design seeks to balance issues
of character, such as comfort and harmony, with these practical considerations.
KITCHENS
The kitchen is the most difficult space in the house to design because appliances, equipment,
working surfaces, and storage spaces must be carefully organized into a visually coherent and
functional whole. To ensure a smoothly functioning kitchen for more than one occupant, it is
necessary to synthesize a wide range of working and circulation scenarios. Fundamental to
kitchen planning is the placement of three elements: the refrigerator, the sink, and the stove.
These elements define the preparation zone, the washing zone, and the cooking zone. To-
gether, the zones define the three points of the “working triangle.” In addition to mapping out a
safe and efficient working triangle, interior designers must also consider storage requirements
for the countless number of kitchen gadgets, dishes, and other accessories that are found in
the contemporary kitchen.
Working Triangle
The ideal total length of the segments that comprise the working triangle is 12 to 22 feet (3 658
to 6 705 millimeters). The layouts that follow describe how the working triangle might be best
arranged for the size and shape of a particular room.
Washing Zone
Preparation Zone
Cooking Zone
4' to 8'
(1 219–2 438)
4' to
8'
(1 21
9
–2 4
38)
4'
to
8'
(1
219–2
438)
Kitchen Layouts
Single-Wall Kitchen
The simplest kitchen organization is a single row of appliances and
counter space arranged against a wall. This layout is ideal for long
narrow rooms or one wall of a studio apartment where the kitchen
can either be screened off or made the central focus of the space.
The most practical plan should include counter space on both sides
of each major appliance. The refrigerator should be placed at one end
of the kitchen wall since it only needs counter space to one side—re-
member to specify a refrigerator with doors that open in the direction
of the adjacent counter space.
Galley Kitchen
A galley kitchen has two parallel runs of counters. The sink, dish-
washer, and stove should be located on the same side of the kitchen
(cooking and washing zones) and the refrigerator (the preparation
zone) should be located on the opposite wall. The counters should be
at least
more than one cook; if the kitchen is designed for only one cook, the
space between counters can be reduced to
This layout is not recommended if other rooms are accessed through
the kitchen.
L-shaped or U-shaped Kitchens
In these layouts, the counters and appliances are organized around
two or three walls. This arrangement can work in either small or large
spaces; however, in larger rooms the working triangle should be kept
within the optimal range of
Often in these arrangements, one leg of the L or the U forms a counter,
which is ideal for casual meals. In this scenario, it is best to design a
higher counter to separate the cooking zone from the eating zone.
Island Kitchen
A central workstation provides extra space for performing various culi-
nary tasks. Depending on the preferences of the cook, the island can
be designed for either preparing or cooking a meal. Of all the layouts,
this arrangement encourages the most socializing in the kitchen. It is
best used in large rooms that allow enough space between counters
and island.
Job:02-30056 Title: RP-Interior Design Reference and Specification
#175 Dtp:216 Page:92
(RAY)
092-111_30056.indd 92 3/4/13 7:33 PM

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