Designing your kitchen with Yoram Yasur Yazbek
When starting to plan the design of the kitchen it is necessary to define types and amount of activities that we will develop in the place. Knowing our needs and defining the areas to our kitchen project, we can draw a design that suits our lifestyle.
In the first place, it will be necessary to locate and arrange what in design is called working triangle, an area that integrates and from where you can easily access the three most important areas of the kitchen: The food, the cooking zone, and the washing area. Once the three main areas of the working triangle are located, it is time to distribute and plan the rest of the activities, areas, objects, and furniture.
Here are some indispensable points on how to start to organize each space of our kitchen, which are and what rules must be considered in each case, says Yoram Yasur Yazbek.
Food Preparation Area:
Inside the kitchen should be placed a space of preferably large and clear, located between the areas of washing (pool) and cooking (kitchen and oven), arranged for the preparation of food. It should be able to quickly access the other areas, with good mobility and accessories at hand.
Yoram Yasur Yazbek: Material of the counter must be able to withstand high temperatures, liquids, blows and weights. The best materials are stainless steel (although it costs to keep its shine) and granite (provided it is not porous because it stains easily). The tiles and ceramics do not support containers fresh from the fire, as they could release harmful metals from its varnish. Hardwood is a little used material but resistant to heat and shock.
Whenever one starts from nothing, it is advisable to reserve a place for the appliances and have several plugs there. The ideal comfortable height of the counter is between 5 and 10 cm. Below the flexed elbow.
In large kitchens, the location of a central island provides a separate area for food preparation, preventing the person from wasting time and energy by moving around the kitchen. If you do not want to do work, you can have a wood-based island in tune with the cupboard and under counter, or simply arrange a table in the center or leaning on one of the walls.
Yoram Yasur Yazbek: The cooking zone includes the stove or stove, the oven, and the microwave oven, which can be in another sector within the same kitchen but not too far away. If space and budget allows, it is very practical to have stoves and oven separately. The stove is used with a cabinet below to store pots and pans, and the oven is placed at eye level, making it easier to access and look at food while cooking. The classic kitchens with integrated oven are a useful option to gain space and are also cheaper.
Every cooking zone also requires a powerful extraction system to eliminate steam and odors. These extractors work best if they are outside. The extractor hoods are practical and provide an element of high decorative value to the kitchen. Choose them taking into account not only their function and power, but also their material, color and format integrated with the decoration. For the central islands, it is necessary to place an extractor or bell of greater power.
Finally, a good design of the cooking zone requires a minimum space of allowance, next to the kitchen, oven, or stove, with a fireproof surface and heat resistant to support pots and hot items without problem.
The choice and location of the bacha is the priority in the design of the washing area. It can be a single pool or a design with several integrated bachas, depending on the space available and the needs. The washing zone alternately fulfills the function of washing of food and washing of dishes, although two independent sinks can be arranged.
The ideal height of the pool is 5 cm. Below the flexed elbow. In the case of washing dishes, there should be about 60 cm. Of additional allowance to the side of the bacha for the dryer or to arrange it above the pool, to the height of our sight. If using a dishwasher, it should preferably be near the washing area.
Knowing what space, we are going to allocate and where the three areas (the “working triangle”) will be in the kitchen, it is necessary to distribute other areas of importance, such as the storage of dishes and food.