Food Storage Zone – Groceries and supplies purchased are bought into the kitchen and enter the food storage area to be stored, eg in the pantry and in the refrigerator.
Food Preparation Zone – From the food storage area the food is then taken to the sink and other food preparation areas. The main food preparation zone is generally between the sink and the cook top, but an area between the sink and the refrigerator is also considered as prime space for preparing fresh food.
Activity then flows from the food preparation zone to the cooking centre and to the adjacent food serving zone.
The clean-up zone is where such activities as left-over food being stored in the refrigerator and the pantry occur, as well as the disposal of waste items and washing up and/or packing of the dishwasher.
To ensure freedom of movement, it is essential that the main work areas are not divided by tall units as this impede traffic as well as impede line-of-sight from one area to the next.
The selection of appliances will also be integral to the space-planning and workflow processes. Today’s kitchen include the traditional array of appliances as well as selection such as wine fridges, steam ovens and espresso machines, which are becoming more common place.
Key work zones are vital to identify and manage during the design process. These zones indicatethe main areas within the kitchen that are mostheavily worked during meal preparation andserving and cleaning up. If situated correctly, theplacement can facilitate movement of the userthrough most-often completed tasks to ensurethat their time is utilised efficiently. If situatedincorrectly, the placement can add unnecessarytime to everyday tasks.
The “Consumables” zone is used to store consumer goods. These are items that are used for cooking and baking which then must be replenished. They include both chilled and unchilled foodstuffs. That’s why both the refrigerator and freezer cabinets are a fixed part of this zone. Open packages usually belong in the “Preparation” zone.
The “Non-consumables” zone is used to store non-foodstuffs. It is mainly used for kitchen utensils, cutlery, dishes and glasses. For ergonomic reasons, it may even make sense to store often-used dishes in the pull-outs of the lower cabinets instead of the top cabinet.
The dishwasher and the sink with the sink bottom cabinet are located in the centre of the “wet zone.” This cabinet is the proper location for waste storage/separation as well as household cleaners and cleaning utensils.
This zone stores those kitchen utensils required for food preparation. It also contains some open foodstuffs as well as those that are often used when preparing food.
This is certainly the heart of every kitchen. It contains items such as the hob, oven, microwave and extractor. The items required for cooking and baking are stored here – items such as pots, pans and cooking utensils.