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16 Januari 2009

Creating a DYNAMIC SPACE kitchen

Plan cabinets for 5 kitchen zones

The first step is to take inventory of what you want to store in your kitchen. Next, separate the items into the 5 zones, which were defined by consumer focus groups. Then, talk to your designer about your cabinet choices. Think about how much space you need to store all of your items and choose cabinets that will help you to keep all of your zoned storage items together.

* Consumables - Food
* Non-consumables - Plates, bowls, glasses, drink mixers, napkins, place mats, plastic containers and their lids, odds and ends, etc.
* Cleaning - Dishwasher detergent, trash bags, scrubbers, sponges, cleaning agents, towels, trash can, recycling containers, etc.
* Preparation - Spatula, electric mixer and attachments, mixing bowls, strainer, food processor and attachments, cutting boards, knives, etc.
* Cooking - Baking/cooking utensils, cake decorating items, cookie sheets, cooling racks, baking dishes, baking tins, etc.

Plan full extension drawers in base cabinets

Full extension drawers create an ergonomic solution by bringing the contents all the way out of the cabinet; even items in the very back corners come out to your fingertips. When working with your designer, keep this in mind - drawers will eliminate the need to bend, kneel and reach into the dark corners of base cabinets with a door and a shelf.

Organize the contents

Ask your designer, the adjustable organization system. Each and every drawer can be customized to suit the needs of the individual. Our cutlery, utensil and odds and ends kits, as well as our deep drawer kits are adjustable - allowing you to create the spaces needed for your unique and ever-changing storage items.

arrange in a time & distance saving workflow

When cabinets allow items to be stored where they will be used, time and distance in the kitchen can be reduced.

Finally, think about what zones belong to the left and right of each zone. For example, when emptying the dishwasher in the Cleaning zone it would be helpful to have plate storage in the Non-consumables zone and cutting board storage in the Preparation zone nearby.

We suggest arranging your zoned cabinets in the following order: Consumables, Non-consumables, Cleaning, Preparation, and last but not least, Cooking.

source: http://www.blum.com/
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