Kitchen Assignment

HISTORY OF KITCHEN:
The evolution of kitchen is linked to the invention of the cooking range or stove and the development of
water infrastructure capable of supplying running water to private homes. Food was cooked over an
open fire. Technical advances in heating food in the 18th and 19th centuries changed the architecture of
the kitchen. Before the advent of modern pipes, water was brought from an outdoor source such as
wells, pumps or springs.
The houses in Ancient Greece were commonly of the atrium-type: the rooms were arranged around a
central courtyard for women. Homes of the wealthy had the kitchen as a separate room, usually next to
a bathroom (so that both rooms could be heated by the kitchen fire), both rooms being accessible from
the court. In such houses, there was often a separate small storage room in the back of the kitchen used
for storing food and kitchen utensils.
In the Roman Empire, common folk in cities often had no kitchen of their own; they did their cooking in
large public kitchens. Some had small mobile bronze stoves, on which a fire could be lit for cooking.
Early medieval European longhouses had an open fire under the highest point of the building. The
"kitchen area" was between the entrance and the fireplace. In wealthy homes there was typically more
than one kitchen. In some homes there were upwards of three kitchens. The kitchens were divided
based on the types of food prepared in them. In place of a chimney, these early buildings had a hole in
the roof through which some of the smoke could escape.
https://en.wikipedia.org/wiki/Kitchen
EVOLUTION
The kitchen remained largely unaffected by architectural advances throughout the Middle Ages; open
fire remained the only method of heating food. European medieval kitchens were dark, smoky, and
sooty places, whence their name "smoke kitchen".
With the advent of the chimney, the hearth moved from the center of the room to one wall, and the
first brick-and-mortar hearths were built. The fire was lit on top of the construction; a vault underneath
served to store wood. Pots made of iron, bronze, or copper started to replace the pottery used earlier.
The temperature was controlled by hanging the pot higher or lower over the fire, or placing it on a trivet
or directly on the hot ashes.
Technological advances during industrialization brought major changes to the kitchen. Iron stoves,
which enclosed the fire completely and were more efficient.
The urbanization in the second half of the 19th century induced other significant changes that would
ultimately change the kitchen. Out of sheer necessity, cities began planning and building water
distribution pipes into homes, and built sewers to deal with the waste water.
The idea of standardized was first introduced locally with the Frankfurt kitchen, but later defined new in
the "Swedish kitchen". The equipment used remained a standard for years to come: hot and cold water
on tap and a kitchen sink and an electrical or gas stove and oven. Not much later, the refrigerator was
added as a standard item.
Pre-manufactured modules, using mass manufacturing techniques developed during World War II,
greatly brought down the cost of a kitchen.
Units which are kept on the floor are called "floor units", "floor cabinets", or "base cabinets" on which a
kitchen worktop – originally often formica and often now made of granite, marble, tile or wood – is
placed. The units which are held on the wall for storage purposes are termed as "wall units" or "wall
cabinets". In small areas of kitchen in an apartment, even a "tall storage unit" is available for effective
storage. In cheaper brands, all cabinets are kept a uniform color, normally white, with interchangeable
doors and accessories chosen by the customer to give a varied look. In more expensive brands, the
cabinets are produced matching the doors' colors and finishes, for an older more bespoke look.
Starting in the 1980s, the perfection of the extractor hood allowed an open kitchen again, integrated
more or less with the living room without causing the whole apartment or house to smell. Before that,
only a few earlier experiments, typically in newly built upper-middle-class family homes, had open
kitchens.
https://en.wikipedia.org/wiki/Kitchen
TYPES OF KITCHEN:
According to different layouts
 One wall kitchen layout, also known as “Pullman kitchen”.

 Galley kitchen layout, also known as “walk through kitchen”.
 L-shape
 Horse shoe kitchen layout, also known as “U-shape kitchen”.
 Island
 Peninsula kitchen layout, also known as “G-shape kitchen”.
http://www.hgtv.com/remodel/kitchen-remodel/top-6-kitchen-layouts
ANTHROPOMETRICS IN KITCHEN
The dimensions of human body are called anthropometrics. Anthropometrics is derived from two words
i.e. anthropology and metric.
Anthropology means study of humankind
Metric describes the universal unit of measurement.
https://www.google.com.pk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&cad=rja&uact=8&ved=0ahUKE
wid0dzgu7HOAhVMnRQKHcVuCWoQFgg3MAk&url=http%3A%2F%2Fwww.springburnacademy.glasgow.sch.u
k%2FWebsites%2FSchSecSpringburn%2FUserFiles%2Ffile%2FTechnical%2FProduct_Design%2FAnthropometric
s%2520and%2520Ergonomics.pps&usg=AFQjCNHfFodLsFE_rBZftbo0CIU6mn1bPw&bvm=bv.129391328,d.bGs
https://www.google.com.pk/search?q=anthropometrics+in+kitchen+design&biw=1366&bih=659&tbm=i
sch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwiw1cnCjbTOAhUBchQKHc6kBqkQsAQIGA#imgdii=
WrdV3NawYr26ZM%3A%3BWrdV3NawYr26ZM%3A%3BbIdXqTH_EZEaQM%3A&imgrc=WrdV3NawYr26Z
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RULES OF DESIGNING A KITCHEN
Figure 1
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”.
The clearance on the push side of the door should be the door width by 48”.
http://starcraftcustombuilders.com/kitchen.design.rules.htm#.V6hWJzX-3IU
Figure 2
For a single cook work aisle should be at least 42” and for multiple cooks 48” distance between the
counter front, tall cabinets and other appliances.
Figure 3
Include a section of continuous countertop at least 30” wide x 24” deep immediately next to a sink for a
primary preparation/work area.
Figure 4
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 principal 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.
Figure 5
Include a minimum of 12” of landing area on one side of a cooking surface and 15” on the other side.
For safety reasons, in an island or peninsula situation, the countertop should also extend a minimum of
9” behind the cooking surface if the counter height is the same as the surface-cooking appliance.
Figure 6
The clear opening of a doorway should be at least 32" wide. This requires a minimum 34" or 2'-10" door.
Figure 7
Locate nearest edge of the primary dishwasher within 36” of the nearest edge of a cleanup/prep sink.
Raise dishwasher 6” – 12” when it can be planned with appropriate landing areas at the same height as
the sink.
Figure 8
A. 15” of landing area on the handle side of the refrigerator, or

B. 15” of landing area on either side of a side-by-side refrigerator, or
C. 15” of landing area which is no more than 48” across from the front of the refrigerator,
or
D. 15” of landing area above or adjacent to any under counter style refrigeration appliance.
ADA/ANSI Guidelines:
A clear floor space of 30” x 48” should be positioned for a parallel approach to the refrigerator/freezer
with the center-line of the clear floor space offset 24” maximum from the center-line of the appliance.
(ANSI A 117.1 804.6.6, 1003.12.6.6)
Figure 9
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.
Figure 10
The countertop must be at least 16” deep and must be 28” to 45” above the finished floor to qualify.
Figure 11
If all of the countertop at the sink is not the same height, then plan a 24” landing area on one side of
the sink and 3” of countertop frontage on the other side, both at the same height as the sink.
Figure 12
Kitchen seating should be a minimum of 24" wide for each person and,
 For 30" high tables/counters, a minimum 18" deep clear knee space for each seated diner.
 For 36" high counters, a minimum 15" deep clear knee space for each seated diner.
 For 42" high counters, a minimum 12"deep clear knee space for each seated diner.
Universal Design Guideline:
 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.
Figure 13
Allow 24” of clearance between the cooking surface and a protected noncombustible surface above it.
Figure 14
Human traffic flow should not disturb the working in kitchen. The path should not cross the work
triangle.
Figure 15
Provide a correctly sized, ducted ventilation system for all cooking surface appliances. The
recommended minimum is 150 cubic feet of air per minute (cfm).
Figure 16
Walkway should be at least 36” wide.
When two walkways are perpendicular to each other then according to the universal rule one walkway
should be at least 42” wide.
Figure 17
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.
AMERICAN KITCHEN THROUGH AGES:
http://www.thisoldhouse.com/ideas/american-kitchen-through-ages
STYLES IN KITCHEN
There is a wide range of kitchen styles some of them are mentioned below.
 Farm house kitchen.
Warm and homey farmhouses anchored a life on the land, and they still offer great functionality and
comfort. Their open shelving, wide sinks, classic flooring and big kitchen table make them easy to work
in and easy to love.
 Rustic kitchen
“Worn," "distressed" and "rough hewn" may not be the first words that come to mind when we think of
kitchens. But today rustic kitchens rival the classic white kitchen in popularity — thanks to their timber,
stone, brick, vintage appliances and fireplaces.
 Modern kitchen
Definitions of "modern" vary widely, but when we think of modern kitchen designs, we often think of
frameless cabinets, sleek and simple hardware, strong horizontal lines and a lack of ornamentation, with
the natural beauty of the materials shining through.
 Contemporary kitchen
Contemporary kitchens can be very sleek, but while a purely modern kitchen often celebrates structure
and grid, a contemporary kitchen is often more playful in form and finishes, including elements of other
styles and creating its own reflection of the times.
 Mediterranean kitchen
Flared hoods, hand-painted tile, warm wood cabinets, beamed ceilings and arched cooking alcoves are
just some of the features that put Spanish revival kitchens on the most-wanted list.
COMPANIES AND FIRMS IN LAHORE:
 Interwood
 ASHARAY’S: Trendsetters in Kitchen Design
 Focus Interiors Lahore
 Chughtaiz Kitchens & Wadrobe
 Aenzay Interiors & Architects
 Kamran Sheikh Interior design
 Amer Adnan Associates
KITCHEN APPLIANCES IN LAHORE:
 Canon Appliances
 Kenwood

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HISTORY OF KITCHEN:

According to different layouts

 One wall kitchen layout, also known as “Pullman kitchen”.

Anthropology means study of humankind

Metric describes the universal unit of measurement.

A. 15” of landing area on the handle side of the refrigerator, or

Universal Design Guideline:

Walkway should be at least 36” wide.

Include at least a 15” landing area next to or above the oven.

 Farm house kitchen.

COMPANIES AND FIRMS IN LAHORE:

KITCHEN APPLIANCES IN LAHORE:

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