Class 10

Chapter 4
Part 1

Space
organization in
the kitchen

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A Kitchen
• Be airy, well-lit and ventilated.
• Eastern or north-eastern aspect.
• Three major work centres with storage.
Characteristics of good kitchen
• Cheerful
• Well ventilated (exhaust fan / chimney)
• Proper sanitary facilities
• Durable surface
• Non-absorbent, stain resistant
• Easy to clean
• Counters should be heat resistant.
• Light colour paint.
Work areas
• Storage centre.
• Preparation and mixing centre.
• Cooking stove centre.
Types of kitchen
• Foreign style or standing style.

• Indian or sitting style.

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Foreign style or standing
style
Pullman or strip kitchens

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Pullman Kitchen
• Found in small houses where space is less
• Three work areas in one wall
• No work triangle
Corridor kitchen or two wall kitchen

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Corridor kitchen or two wall kitchen.
• Resembles the strip kitchen.
• Work counters are on both sides of the wall.
• More workable kitchen.
• Efficient work triangle.
• DISADVANTAGE
• Acts as a passage for family members.
• Make the space look too narrow.
• Interferes with meal preparation.
U shaped kitchen
U-shaped kitchen
• Best kitchen plans
• Most efficient kitchen triangle.
• Does not become through-fare pathway.
• Continuous counter space for work.
• More than one person can work.
L shaped kitchen

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L-shaped kitchen
• Good type of kitchen layout.
• Two walls empty for windows.
• Utilized for keeping built-in storage.
• Three work centers.
• Work triangle might become little tedious if any counter is too long.
Broken u- shaped
kitchen

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Broken u- shaped
• Provides good continuous space.
• Similar to u-shaped kitchen.
Island shaped kitchen

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Island shaped kitchen
• Extended version of the L- shaped or u-shaped kitchen.
• Fairly large room.
Indian style kitchen

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 MODULAR KITCHEN
• Civil worker – counter tops and divisions required
under the counter
• Pre- made or ready made kitchen cabinets which
comprises of several modules or units
• Reassembled according to space, usage and needs of
the home maker
• Modules- efficiency, storage capacity and space
management
• Material used- waterproof marine plywood, stainless
steel, wood, acrylic.
• Accessories- cutlery basket, double shelf corner
basket partition, under sink accessories
Advantages of Modular Kitchen:
• Flexible design and easy to assemble modules- to move kitchen from
one place to another.
• Customization according to family’s choice and needs.
• Less time consuming and less messy.
• Durable, easy to clean and maintain.
• Provides efficient space utilization with maximum storage
Disadvantages of Modular Kitchen:
• Expensive- manufacturing costs are higher
• Difficult to repair
• Needs to be cleaned often – fresh appearance
• Designs are changing very fast- kitchen might look outdated after few
years
• Premade- last minute adjustments cannot be made
Indian style or sitting type kitchen
• Used for cooking , cleaning, serving.
• Racks and almirah are of low height.
• Proper ventilation.
• DISADVANTAGE
• Excessive fatigue.
• Health problems.
• Bad design for human posture.
THANK YOU
Class 10
Chapter 4
Part 2
Space organization
in the kitchen

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Planning and location of work centres.
• The activities and the work in the kitchen are usually carried out at
the three work centres:
1. Preliminary preparation and storage.
2. Cooking centre or range.
3. Sink or washing centre.
4. bigger kitchens also have serving centres.
Generalisation of
arrangement and
planning of a
kitchen.

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• Frequent movement of other
family members around the
work centres should be
limited.
• Distance between work
centres should be short and
movement should be
as direct as possible.
 Working arrangements fall into three main
categories
a) Preparation centre:
• mixing centre.
• All preliminary preparations are made.
• Should have adequate space for the counter adjacent to sink.
• Wooden inset in the counter top should be provided as a cutting and slicing
surface.
• Place for refrigerator should be included in the area.
• Requirements for this area :
• Counter at least 90-100 cm long.
• Wall cabinets to store.
b)Cooking centre:
designed for all kind of cooking and serving hot food.
• Should not be away from mixing and sink centres.
• Main equipment in this centre should be cooking equipment(gas-
range, stove, hob or any other.)
• Preparation area on either side adds to convenience.
• Shelves may be included here for pans and utensils.
• Hooks for hanging handled utensils and their lids may be provided.
• A chimney above the stove or hob should be provided.
 IMPORTANT FEATURES:
• Heat resistant counters on both sides of the stove.
• Wall cabinets to store spices , small cooking utensils, etc.
• Cabinets under the counter / worktop for heavy utensils.

• The height of the work surface should be 2 ½ ft. Above the floor and can
vary according to the height of the person working there.
• Material used to make kitchen counters should be resistant to
acid stains, be able to withstand heat and will be able to clean easily.
• Space below the counter should be well planned to accommodate gas
cylinder .
C) WASHING OR SINK CENTRE

• Dish washing equipments and materials should be kept here.

• Homemaker washes his/ her hands
• Used for washing fruits, vegetables, pulses etc.
• Working space should be provided on the each side of the sink.
• Drain boards and double sinks are also useful for completing the task of washing
after the meals.​
• Stainless steal or korean sinks are the ideal​
• Storage space for dishes should be provided .
• Provision to collect garbage.
• Self opening rubbish -located between the cooking
and preparation centre.
d) SERVING CENTRE:

• Bigger kitchen : cooking and serving

• Adequate space is required to plan serving space in kitchen.
• It can be in continuation to the cooking centre.
• Or a separate table may be provided near the cooking area.
• Small service window facilitates serving of food.
• Should have storage space for table-ware and things like sauces,
pickles, salt, pepper etc.
e) STORAGE CENTRE:
• Adequate space should be provided near the table, stove, and sink for
keeping groceries and cooking utensils, pots and pans and cleaning
materials.
• other storage can be in form or shelves, drawers, cabinets, and wall
cabinets.
f)CENTRE FOR DISHWASHER, OVENS, MICROWAVE:
• According to the kitchen and requirement of the homemaker
• Keeping practicality of use in mind
Other considerations in kitchen planning
ASPECT
• Should be eastern or north- eastern.
• To get morning sun-rays which keeps the kitchen cool and also helps
to keep bacteria and micro- organisms away.

SIZE:
• Available space in the house
• Number of the persons for whom the food is to be cooked.
• Cost and kind of activities to be performed.
• Should be large enough to permit easy movement of the homemaker.
• Rectangular one is usually preferred.
DOORS

• Considered as necessary
evils because they take
away space and ease of
movement and working
efficiency is decreased.

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Windows
• Provide natural light and ventilation.
• Should be equal to at least 10 percent of the floor area.
• Exhaust fan fitted over the kitchen window helps better ventilation.

Floors:
• Should be of such material which can be easily cleaned and maintained.
• Can be made with colourful tiles and linoleum.
• Rubber tile is beautiful, resilient, and keep its finish well.
• Anti- skid, laminated wood, concrete and stone with natural finish is also
good.
WALLS This Photo by Unknown author is licensed under CC BY-NC-ND.

• Easy to clean and maintain.

• Glazed tiles upto 600mm above kitchen
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• Plain or washable wall paper can be used.

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 Work counters

• Height -2 ½ to 2 ¼ feet above the

floor.
• According to the height of the
person.
• Material used should be acid
stain resistant.
• Be able to withstand heat.
• Easy to clean and maintain.
• Granite is most commonly used.
• Moulding helps in prevent
spillage and staining clothes.

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Ceiling
• Simple and neat.
• Wall covering or wall papers should be avoided.
• Cool colours to overcome the effect of heat

Lighting and electrification

• Good light in kitchen is very important.
• Plenty of electrical points should be planned.
Storage
• Proper storage is very important.
• Shelves within cupboards should be planned.
• Drawers should have moveable dividers.
• Shutters of the cabinets should be preferably made with marine ply.
Colour
• Wrong colours may create disturbing feeling.
• Intense warm colours should be avoided.
• Cool side of the colour wheel should be used.
• Kitchen ceiling- white.
Kitchens are planned to save energy and time
• Change in body positions and motion.
• Change in working arrangements and equipments.
• Change in production sequence.
• Change in finished product.
• Change in raw material.
Thank you :)
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