29 Sep Read the NKBA Kitchen and Bath Guidelines and review the lectu
Step 1. Read the NKBA Kitchen and Bath Guidelines and review the lecture from class. Step
2. Measure and analyze your OWN Kitchen and one of your Bathrooms and determine if your space meets the NKBA planning guidelines Step
3. Create a Power Point report and make comments of 10 findings of your spaces (((((5 for kitchen and 5 for bath))))) with comparison to the NKBA guidelines. This should be designed as “stating the guideline” and then a paragraph of your “findings”. Try to identify the difference between your spaces and the NKBA guidelines. Step
4. Take photos of your findings of your Kitchen and Bathroom and include these in your report/presentation. Notes: • You may present your critique in bullet or outline format. • Remember, presentation is important! You must include your images in your assignment. • The assignment must be in a power point format! • Please include a cover slide with your name, the assignment, and class and due date.
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IntrotoKitchensandBaths.pptx
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CHAPTER5LECTURE.pptx
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Kitchens, Baths and Universal Design
An introduction to Space Planning for Special Needs
Introductions
This is an introduction to NKBA planning standards used in HCC’s Interior Design Program.
You will learn more about this in INDS 2210 Kitchen and Bath Design
Who can tell me what NKBA is?
NKBA
The National Kitchen & Bath Association (NKBA) is a non-profit trade association that promotes the professionalism of the kitchen and bath industry.
Established in 1963 as a network of kitchen dealers, it has grown into the premier association of distributors, retailers, remodelers, manufacturers, fabricators, installers, designers, and other professionals.
The NKBA’s certification program emphasizes continuing education and career development and includes designers and professionals in all segments of the kitchen and bath industry.
Kitchen & Bath Resources: Alphabet Soup
NKBA – National Kitchen and Bath Association
ANSI – American National Standards Institute
UFAS – Uniform Federal Accessibility Standards
IRC – International Residential Code
ADA – Americans with Disabilities Act
Links to all of these groups can be found on the class website.
Kitchens
No one wants a brand-new kitchen with appliance doors that bump into cabinet doors, or an island so close to the wall that it can’t be used for dining. Good space planning will help you develop the best layout for your kitchen,
It’s not your Granny’s Kitchen…
By British Kitchen Designer Johnny Grey
The Work Triangle
The “work triangle” is defined by the National Kitchen and Bath Association as an imaginary straight line drawn from the center of the sink, to the center of the cook top, to the center of the refrigerator and finally back to the sink.
The NKBA suggests these guidelines for work triangles:
The sum of the work triangle’s three sides should not exceed 26 feet, and each leg should measure between 4 and 9 feet.
The work triangle should not cut through an island or peninsula by more than 12 inches.
If the kitchen has only one sink, it should be placed between or across from the cooking surface, preparation area, or refrigerator.
No major traffic patterns should cross through the triangle.
Efficiency is the triangle’s main goal, as it keeps all the major work stations near the cook, without placing them so close that the kitchen becomes cramped. The work triangle is also designed to minimize traffic within the kitchen so the cook isn’t interrupted or interfered with.
Here are some examples of standard kitchen layouts with their work triangles:
Corridor, L and U Shaped Kitchens
Common Kitchen Layouts featuring 3 major work areas.
Double L and G Kitchens
Here are some examples of kitchen layouts that are spread out and have more than three work stations.
These kitchens have multiple and non-traditional triangles.
12
31 Ways to a Better Kitchen
Access Standard
Recommended: The clear opening of a doorway should be at least 34’’. This would require a minimum 3’-0’’ door.
1: Door/Entry
Recommended: The clear opening of a doorway should be at least 32’’ wide. This would require a minimum 2’-10’’ door.
1. DOOR/ENTRY
2. DOOR INTERFERENCE
Code Reference:
For a standard hinged or swinging door, the clearance on the pull side of the door should be the door width plus 18” by 60”. (ANSI A 117.1 404.2.3.1)
The clearance on the push side of the door should be the door width by 48”. (ANSI A 117.1 404.2.3.1)
Recommended: No entry door should interfere with the safe operation of appliances, nor should appliance doors interfere with one another.
Access Standard
Recommended: In addition, the door area should include clear floor space for maneuvering which varies according to the type of door and direction of approach.
2. DOOR INTERFERENCE
3. DISTANCE BETWEEN WORK CENTERS
Access Standard
Recommended: Kitchen guideline recommendation meets Access Standard.
Recommended: In a kitchen with three work centers* the sum of the three traveled distances should total no more than 26’ with no single leg of the triangle measuring less than 4’ nor more than 9’.
3. DISTANCE BETWEEN WORK CENTERS
4. SEPERATING WORK CENTERS
Access Standard
Recommended: Kitchen guideline recommendation meets Access Standard.
Recommended: A full-height, full-depth, tall obstacle* should not separate two primary work centers.
A properly recessed tall corner unit will not interrupt the workflow and is acceptable.
4. SEPERATING WORK CENTERS
5. WORK TRIANGLE TRAFFIC
Access Standard
Recommended: Kitchen guideline recommendation meets Access Standard.
Recommended: No major traffic patterns should cross through the basic work triangle.
5. WORK TRIANGLE TRAFFIC
6. WORK AISLE
* Knee clearance must be a minimum 30” wide (36” to use as part of the T-turn) and maintain a 27” clear space under the cabinet, counter or sink for a depth of 8”. The next 3” of depth may slope down to a height of 9”, with a clear space of at least 17” extending beneath the element. (ANSI 306.3)
* Toe clearance space under a cabinet or appliance is between the floor and 9” above the floor. Where toe clearance is required as part of a clear floor space, the toe clearance should extend 17” minimum beneath the element. (ANSI A117.1 306.2)
Recommended: The width of a work aisle should be at least 42” for one cook and at least 48” for multiple cooks. Measure between the counter frontage, tall cabinets and/or appliances.
6. WORK ISLE
7. WALKWAYS
Access Standard
Recommended: If two walkways are perpendicular to each other, one walkway should be at least 42” wide.
Recommended: The width of a walkway should be at least 36”.
Access Standard
Recommended: If two walkways are perpendicular to each other, one walkway should be at least 42” wide.
7. WALKWAYS
8. TRAFFIC CLEARANCE AT SEATING
Access Standard
Recommended: In a seating area where no traffic passes behind a seated diner allow 36” of clearance from the counter/table edge to any wall or other obstruction behind the seating area.
Recommended: In a seating area where no traffic passes behind a seated diner, allow 32” of clearance from the counter/table edge to any wall or other obstruction behind the seating area. a. If traffic passes behind the seated diner, allow at least 36” to edge past. b. If traffic passes behind the seated diner, allow at least 44” to walk past.
Access Standard
If traffic passes behind the seated diner, plan a minimum of 60” to allow passage for a person in a wheelchair.
8. TRAFFIC CLEARANCE AT SEATING
9. SEATING CLEARANCE
Access Standard
Recommended: Kitchen seating areas should be 28” – 34” high x 30” – 36” wide x 19” deep to better accommodate people of various sizes or those using a mobility aid.
Recommended minimum size for a knee space at a table or counter is 36” wide x 27” high x 19” deep.
Recommended: Kitchen seating areas should incorporate at least the following clearances:
30” high tables/counters: Allow a 24” wide x 18” deep knee space for each seated diner and at least 18” of clear knee space
36” high counters: Allow a 24” wide x 15” deep knee space for each seated diner and at least 15” of clear knee space.
42” high counters: Allow a 24” wide x 12” deep knee space for each seated diner and 12” of clear knee space.
9. SEATING CLEARANCE
10. CLEAN UP/PREP SINK PLACEMENT
Access Standard
Plan knee spaces at the sink to allow for a seated user.
Recommended minimum size for a knee space is 36” wide x 27” high x 8” deep, increasing to 17” deep in the toe space, which extends 9” from the floor. Insulation for exposed pipes should be provided.
Recommended: If a kitchen has only one sink, locate it adjacent to or across from the cooking surface and refrigerator.
10. CLEAN UP/PREP SINK PLACEMENT
11. CLEAN UP/PREP SINK LANDING AREA
Access Standard
Recommended: Kitchen guideline recommendation meets Access Standard.
Recommended: Include at least a 24” wide landing area* to one side of the sink and at least an 18” wide landing area on the other side.
11. CLEAN UP/PREP SINK LANDING AREA
12. PREPERATION/WORK AREA
Access Standard
Recommended:
A section of continuous countertop at least 30” wide with a permanent or adaptable knee space should be included somewhere in the kitchen.
Recommended: Include a section of continuous countertop at least 36” wide x 24” deep immediately next to a sink for a primary preparation/work area.
12. PREPERATION/WORK AREA
13. DISHWASHER PLACEMENT
Access Standard
Recommended: Raise dishwasher 6” – 12” when it can be planned with appropriate landing areas at the same height as the sink.
Code Reference: A clear floor space of at least 30” x 48” should be positioned adjacent to the dishwasher door. The dishwasher door in the open position should not obstruct the clear floor space for the dishwasher or the sink. (ANSI A 117.1 804.6.3, 1003.12.6.3)
Recommended: Locate nearest edge of the primary dishwasher within 36” of the nearest edge of a cleanup/prep sink.
Provide at least 21”* of standing space between the edge of the dishwasher and countertop frontage, appliances and/or cabinets, which are placed at a right angle to the dishwasher.
13. DISHWASHER PLACEMENT
14. WASTE RECEPTACLE
Recommended: Include at least two waste receptacles. Locate one near each of the cleanup/prep sink(s) and a second for recycling either in the kitchen or nearby.
14. WASTE RECEPTACLE
15. AUXILLARY SINK
Recommended: At least 3” of countertop frontage should be provided on one side of the auxiliary sink, and 18” of countertop frontage on the other side, both at the same height as the sink.
15. AUXILLARY SINK
16. REFRIGERATOR LANDING SPACE
Access Standard
Recommended: See Code Reference
Code Reference:
A clear floor space of 30” x 48” should be positioned for a parallel approach to the refrigerator/freezer with the centerline of the clear floor space offset 24” maximum from the centerline of the appliance. (ANSI A 117.1 804.6.6, 1003.12.6.6)
Recommended: Include at least:
15” of landing area on the handle side of the refrigerator or
15” of landing area on either side of a side-by-side refrigerator or
15” of landing area which is no more than 48” across from the front of the refrigerator or
15” of landing area above or adjacent to any undercounter style refrigeration appliance.
16. REFRIGERATOR LANDING SPACE
17. COOK SURFACE LANDING AREA
Access Standard
Recommended: Lower the cooktop to 34” maximum height and create a knee space beneath the appliance.
See Access Standard 6 for knee space specifications.
Recommended: Include a minimum of 12” of landing area on one side of a cooking surface and 15” on the other side.
17. COOK SURFACE LANDING AREA
18. COOKING SURFACE CLEARANCE
Code Requirement:
At least 30” of clearance is required between the cooking surface and an unprotected/combustible surface above it. (IRC M 1901.1)
If a microwave hood combination is used above the cooking surface, then the manufacturer’s specifications should be followed. (IRC M 1504.1)
Recommended: Allow 24” of clearance between the cooking surface and a protected noncombustible surface above it.
18. COOKING SURFACE CLEARANCE
19.COOKING SURFACE VENTILATION
Access Standard
Recommended: Ventilation controls should be placed 15” – 44” above the floor, operable with minimal effort, easy to read and with minimal noise pollution.
Recommended: Provide a correctly sized, ducted ventilation system for all cooking surface appliances. The recommended minimum is 150 cfm.
Code Requirement:
Manufacturer’s specifications must be followed. (IRC G 2407.1, IRC G 2447.1)
The minimum required exhaust rate for a ducted hood is 100 cfm and must be ducted to the outside. (IRC M 1507.3)
Make-up air may need to be provided. Refer to local codes. (IRC G 2407.4)
19.COOKING SURFACE VENTILATION
20. COOKING SURFACE SAFETY
Access Standard
Recommended: Place fire extinguisher between 15” and 48” off the finished floor.
Recommended:
Do not locate the cooking surface under an operable window.
Window treatments above the cooking surface should not use flammable materials.
A fire extinguisher should be located near the exit of the kitchen away from cooking equipment.
20. COOKING SURFACE SAFETY
21. MICROWAVE OVEN PLACEMENT
Access Standard
Recommended: Locate the microwave controls below 48.”
Recommended: Locate the microwave oven after considering the user’s height and abilities. The ideal location for the bottom of the microwave is 3” below the principle user’s shoulder but no more than 54” above the floor.
If the microwave oven is placed below the countertop the oven bottom must be at least 15” off the finished floor.
21. MICROWAVE OVEN PLACEMENT
22. MICROWAVE LANDING AREA
Access Standard
Recommended: Provide landing area in front of or immediately adjacent to the handle side of the microwave.
Recommended: Provide at least a 15” landing area above, below, or adjacent to the handle side of a microwave oven.
22. MICROWAVE LANDING AREA
23.OVEN LANDING AREA
Access Standard
Recommended: See Code reference
Code Reference: For side-opening ovens, the door latch side should be next to a countertop (ANSI A 117.1 804.6.5.1)
Recommended: Include at least a 15” landing area next to or above the oven.
At least a 15” landing area that is not more than 48” across from the oven is acceptable if the appliance does not open into a walkway.
23.OVEN LANDING AREA
24. COMBINING LANDING AREAS
Access Standard
Recommended: Kitchen guideline recommendation meets Access Standard.
Recommended: If two landing areas are adjacent to one another, determine a new minimum for the two adjoining spaces by taking the longer of the two landing area requirements and adding 12.”
24. COMBINING LANDING AREAS
25. COUNTERTOP SPACE
Access Standard
Recommended: At least two work-counter heights should be offered in the kitchen, with one 28”– 36” above the finished floor and the other 36”– 45” above the finished floor.
Recommended: A total of 158” of countertop frontage, 24” deep, with at least 15” of clearance above, is needed to accommodate all uses, including landing area, preparation/work area, and storage.
25. COUNTERTOP SPACE
26. COUNTERTOP EDGES
Access Standard
Recommended: Kitchen guideline recommendation meets Access Standard.
Recommended: Specify clipped or round corners rather than sharp edges on all counters.
26. COUNTERTOP EDGES
27. STORAGE
Recommended: The total shelf/drawer frontage* is:
1400” for a small kitchen (less than 150 square feet);
1700” for a medium kitchen (151 to 350 square feet); and
2000” for a large kitchen (greater than 350 square feet).
The recommended distribution for the shelf/drawer frontage in inches is:
Small Medium Large
Wall 300" 360" 360"
Base 520" 615" 660"
Drawer 360" 400" 525"
Pantry 180" 230" 310"
Misc. 40" 95" 145"
27. STORAGE
*Shelf and drawer frontage is determined by multiplying the cabinet size by the number and depth of the shelves or drawers in the cabinet, using the following formula:
Cabinet width in inches x number of shelf/drawers x cabinet depth in feet (or fraction thereof) = Shelf/Drawer Frontage
1 drawer 24" x 2' = 48" drawer storage
+2 roll-outs 24" x 2' = 96" drawer storage
Total: 144" drawer storage
27. STORAGE
Access Standard
Recommended: Plan storage of frequently used items 15” to 48” above the floor.
Code Reference:
Where a forward or side reach is unobstructed, the high reach should be 48” maximum and the low reach should be 15” minimum above the floor. (ANSI A117.1 308.2.1 and 308.3.1)
Where a 20” – 25” deep counter obstructs a forward or side reach, the high reach should be 44” maximum. (ANSI A117.1 308.2.2)
28. STORAGE AT CLEAN UP/ PREP SINK
Access Standard
Recommended: Plan storage of frequently used items 15” to 48” above the floor.
Code Reference:
See Access Guideline 27 for reach specifications.
Recommended: Of the total recommended wall, base, drawer and pantry shelf/drawer frontage, the following should be located within 72” of the centerline of the main cleanup/prep sink:
at least 400” for a small kitchen;
at least 480” for a medium kitchen;
at least 560” for a large kitchen.
28. STORAGE AT CLEAN UP/ PREP SINK
29. CORNER CABINET STORAGE
Access Standard
Recommended: Kitchen guideline recommendation meets Access Standard.
Recommended: At least one corner cabinet should include a functional storage device
This guideline does not apply if there are no corner cabinets.
29. CORNER CABINET STORAGE
30. ELECTRICAL RECEPTACLES
Access Standard
Recommended: See Code Reference.
Code Reference:
See Access Standard 19 for reach and control specifications.
Requirement:
GFCI (Ground-fault circuit-interrupter) protection is required on all receptacles servicing countertop surfaces within the kitchen. (IRC E 3802.6)
Refer to IRC E 3801.4.1 through E 3801.4.5 for receptacle placement and locations.
30. ELECTRICAL RECEPTACLES
31. LIGHTING
Access Standard
Recommended: Lighting should be from multiple sources and adjustable
Code Reference:
See Access Standard 19 for reach and control specifications.
Recommended
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