planning the kitchen

The philosophy of transparency

Mans thirst for knowledge is a real, primary, spontaneous need. A need that we of Valcucine have always met with the precise aim to inform and share all the information in our possession, the result of years of research and collaboration with architects and designers, with anyone and straight away. It is an acknowledged fact that the quality of the single components of a kitchen, as excellent as it may be, cannot guarantee overall quality by itself. Any programme also needs a suitably studied and planned space that takes into account all the architectural and technical

aspects concerned and that is capable of sati-sfying the aesthetic and functional requirements of the customer. This guide is the result of the careful assessment and analyses of the most common questions asked and of the comments we recieve from retailers and planners. It is a treasure box of ideas and suggestions to help you clearly and schematically remember the aspects that must be weighed up and the steps that must be fol-lowed when planning both the architectural spa-ce of a kitchen and its furniture.

NB: The advice found in this guide complied with the Italian laws in force when it was drawn up. For other countries and for

subsequent modifi cations, we suggest you examine the local Laws in force as well as any amendments made to them.

70517 VALCUCINE guida.indd 170517 VALCUCINE guida.indd 1 1-02-2008 18:10:221-02-2008 18:10:22

Summary6 Types of kitchens10 Planning the kitchen12 A kitchen with a central island20 A corner kitchen28 An open space kitchen with a peninsular unit 36 A kitchen with an island and an equipped back section

46 Ergonomics in the kitchen48 Heights and depths of base units50 80cm depth: Logica System55 Equipped back section60 Wall units62 Wall-hung base units

66 Sizes and dimensions68 Measuring the wall70 Problems at the end of an arrangement72 Kitchen corners74 Height of the window sill76 Water drainage and connections80 Plastering82 Flooring and tiles

86 Aeration holes88 Check valve90 Hoods: types and dimensions92 Remote motor93 Extraction pipes94 Existing hole95 Useful measurements for Valcucine hoods


104 Electric sockets106 Artifi cial kitchen lighting 107 Natural kitchen lighting

110 Child safety

116 The Valcucine home system

134 The kitchens


planning guide6

What types of kitchens are there?

The in-line kitchenThis is an effi cient solution for long, narrow rooms. All the kitchen cabinets are installed along one wall and a space lar-ge enough to walk around in is left on the opposite side.

If the room is long but suffi -ciently wide, worktops and cabinets can be installed along both walls.

The in-line kitchen on two sides


planning guide 7

C-shaped kitchenAllows you to optimise move-ments within the space marked off by the worktops. Sliding doors conceal the work area and make it possible to create an exclusive dining room.

It allows you to have a large work area in a compact spa-ce. The elements are installed on three sides. Contrarily to the C-shaped kitchen, there is not enough space inside the U-shaped arrangement for a table.

U-shaped kitchen


planning guide8

Kitchen with an islandIt requires a lot of space and, if a sink and a hob are fi tted as well as the worktop, it re-quires very detailed planning of the electric and plumbing systems.

The peninsular unit is a han-dy additional unit that articu-lates the space in a kitchen. The projecting element can give you extra worktop space, can house a sink and/or hob and can also be fi tted with a breakfast bar.

Kitchen with a peninsular unit


planning guide 9

The corner kitchenThe elements are installed along two adjoining kitchen walls. The sink, the hob and the fridge must be relatively near to each other so as to reduce distances and make it easier to carry out various kitchen chores.

All the kitchens described up to now can be divided into sepa-rate functional parts. The fl exi-bility of the system composed of separate units allows you to create a kitchen that, not being tied to a set drawing, is able to adapt to various architectural shapes.

A kitchen composed of separate units


planning guide10

You cant always change the architectural shape of a kitchen, but many arrangements are possi-ble in the same room. It is a matter of fi nding the most suitable solution from an aesthetical and functional point of view. Four projects showing different types of kitchens can be seen in the following pages:

1 a kitchen with a central island2 a corner kitchen3 a kitchen with a peninsular unit in an open

space4 a kitchen with an island and an equipped

back section.

The following information is given for each type of kitchen: - the aesthetic project rendering shows the kitchen with its colours, materials and sha-pes; - the architectural project with its top and side view drawing that defi nes all the mason-ry and architectural features of the kitchen and that is required by the builder to build walls, windows, aeration holes and the hood

fumes outlet as well as by the plasterboard worker to build plassterboard parts. It is also useful to the window and door fi tter to know where to install door and window frames and also to the tiler to know up to what height he must tile the wall and what type of decorative tiling he can apply; - a top view and cross-section drawing of the plumbing system who will install water and gas pipes and radiators, if any; - a top view and cross-section drawing of the electric system that is indispensable for the electrician so that he knows where he can run cables, where sockets and switches can be fi tted, where to arrange connections for intercom systems, thermostats, telephones, tv sets, the hood and under wall unit lights.

NB: we do not use specific technical sym-bols for electric and hydraulic systems in our projects, rather an indicative set of symbols that have the aim of guiding the technicians in their work.

How can I plan my kitchen?


planning guide 11

Kitchen with a central islandPages: 12 - 19

Corner kitchenPages: 20 - 27

Open space kitchen with a peninsular unit Pages: 28 - 35

Kitchen with an island and an equipped back section Pages: 36 - 43


planning guide12

If the room is large enough, the kitchen with an island is the best possible solution in terms of functionality and ae-sthetics. It gives you lots of freedom of movement and the pleasure of working looking over the dining area. The island beco-mes the heart of the kitchen and, together with the celing-hung hood and other elemen-ts, creates a stunning setting.The rendering offers a realistic view of the arrangement and allows you to ponder choices in terms of volumes, colours and fi nishes.

The aesthetic project

A kitchen with a central island


planning guide 13


planning guide14

Hood fumes outlet 15

CENTERLINE OF SYMMETRY

A

B 735

420

130

640

B

A

X

Y

J

K

120

Aeration hole 12

hob

cent

erlin

e

The architectural projectA kitchen with an island re-quires lots of attention from a planning point of view.If possible, it is best to defi-ne the position of each single element and their sizes in the planning phase of the kitchen. The architectural drawing in its top and front view must inclu-de the measurements of the

furniture, of the walls and of the aeration holes that must be precise to the centimeter.

If the project of the building al-lows for it, it is a good idea to plan for the hood fumes outlet in the ceiling, above the hob. The co-ordinates of the ceiling fumes outlet centerline must

be calculated in the following way: - crosswise, add to the distance of the island from the wall (X), a distance (J) that will vary de-pending on the type of hood (J is equal to 35cm for the most common types of hood).- lengthwise, add to the distan-ce of the island from the wall

(Y), the distance to the hob centerline (K). This way it will be possible to fi t the hood fl ue perpendicularly to the ceiling without the need for curved pi-pes that are often concealed by unisghtly false walls.

A kitchen with a central island: how can I plan it?


planning guide 15

SECTION A-A

SECTION B-B

Hood fumesoutlet 15


Aeration hole 12

The island requires a working space of about 120 cm. This is the optimal space neces-sary to simultaneoulsy and comfortably open the doors of the island and of any tower units installed along the wall. (In any case, the minimum space required for working is 100 cm).

To calculate the distance of the island from the wall it is neces-sary to add 120 cm to the dep-th of any elements installed against the wall (wall panels, towers or worktops).

For good hood extraction, the fl ue outlet must have a diame-ter of at least 15 cm.

If possible, to minimise the impact of the motor noise, it is preferable to choose a hood with a motor that can be in-stalled outside the kitchen (see page 92).

For an excellent aesthetic re-sult, consider the possibility of arranging the kitchen elements

in an aligned and symmetric way.


planning guide16

Electric socket

Wall panels

A

B B

A

Y

X J

K

Hood power supply

Power supply for:- refrigerator- ovens

Electric board for:- hob- dishwasher

hob

cent

erlin

e

Electric board for:- TV set power supply- TV antenna- electric socket- spotlight switch

Power supply to ceiling lights

The electric systemIt is of fundamental importan-ce to decide the exact position of the island in the planning phase. This way it will be pos-sible to precisely determine:- the ceiling outlet of the power supply cables for the hood (adjacent to the fumes outlet described on page 14);- fl oor connection outlets for

the power supply of the hob, of the oven and of any sockets on the worktops. The fl oor outlets must remain within the 8 cm service gap created by fi tting two 60 cm base units (of which one has a sink) back-to-back, or within the 5 cm gap created by 35/60 60

5/8

30

k

sink

cen

terli

ne

area to use for cable

outlets on the floor

service gap between two

base unit

A kitchen with a central island: how can I plan the electric system?

A

A


planning guide 17

SECTION B-B

SECTION A-A

80

25

115

Boiserie Hood power supply

Electric board for:- TV set power supply- TV antenna- electric socket- spotlight switch


Hood power supply

Power supply for:- refrigerator- ovens


Electric socket

Aluminium cable guard (on request)

Floor cable outlet

installing a 60 cm sink base unit and a 35 cm base unit back-to-back (see fi g.A).If the kitchen is raised on a sup-port, Valcucine supplies an alu-minium guard measuring 30 cm in length to conceal and protect electric wiring. The cable outlets must thus be planned to come out behind this guard.

Due to the fact that sockets must be accessible, the electric cables should come out below the sink because this is the only base unit that does not have a back panel. The exact position of the table allows you to determine the outlet of the cables on the cei-ling for a ceiling light.

The Valcucine wall panelling has been designed to have the TV and telephone sockets exactly where you need them while concealing the wiring in the gap in the back. Therefore, if you decide to install a TV set or a stereo or if you want to fi t shelves with led lights, a cable outlet can be provided in any

position on the wall because it will then be covered by the wall panelling.


planning guide18


A

B

B

A

X Y

J

K

hob

cent

erlin

e

Aeration hole 12

Gas supplyWater supplyDishwasher supplyDrain

The plumbing systemThe water and gas supply and discharge pipe outlets must be centred in the 8 cm service gap created by fi tting two 60 cm base units (of which one is a sink base unit) back-to-back or in the 5 cm gap created by fi tting a 60 cm sink base unit against a 35 cm base unit. In a longitudinal direction they

must be centred on the cen-terline of the sink and must fall within 30 cm (corresponding to the length of the pipe guard supplied on request by Valcu-cine if the kitchen is raised on supports).

area to use for pipe outlets on

the floor

30

k

35/60 60 5/8

sink

ce

nter

line

service gap between two

base unit

A kitchen with a central island: how can I plan the plumbing system?

A

A


planning guide 19



SECTION B-B

SECTION A-A

Aeration hole 12

Floor pipe outlet



For excellent hood extraction it is necessary to provide a 15 cm diameter fl ue pipe whose centerline must be calculated as described on page 14.

It is very important to consi-der the correct aeration of the kitchen through the aeration holes in the wall that must be

sized according to the laws in force (see page 86).


planning guide20

Due to the fact that it is arran-ged on two adjacent sides, the corner kitchen must be planned by creating logical connections between the various functional areas to make work in the kitchen run as smoothly as possible. A perspective view shows the real space, allowing you to as-sess the position of the single elements, the colour scheme, the combination of materials and the lighting.


The corner kitchen


planning guide 21


planning guide22

The architectural project

61

190

115

80

386

440

38 182 38 83

205

D

B A

D

B A

C C


Aerationhole 12

Often one fi nds oneself in the position of planning kitchen furniture after the kitchen has already been built and the wal-ls have been constructed in a hapdash way, with drains and electric sockets that do not fol-low a logical kitchen project. The inevitable consequence is that the kitchen furniture has

+1cm thickness for possible wall claddings.

the two adjacent walls must be checked, and these must be measured at a height of 90cm (see page 73), to avoid major problems during assembly.When planning kitchen fur-niture it is necessary to con-sider a tolerance of +1cm for possible imperfections in the straightness of the walls, and

to be adapted to the architec-ture which often calls for co-stly custom-sized units.The correct method is to plan the kitchen furniture first by defi ning the position of each element and the exact size of the modules. For a corner kitchen, fi rst of all the perfect perpendicularity of

The corner kitchen: how can I plan it?


planning guide 23

56

82

SECTION C-C SECTION D-D

SECTION B-BSECTION A-A Hood fumes outlet 15

Aeration hole 12

Plasterboard filler

If you want to add a free-stan-ding fridge with a water and ice dispenser it is necessary to plan a space suffi cient for the convex door to open properly (see page 68), as well as for the socket and the water sup-ply/drain tap to be located near the appliance.Another very impotant element

the type of hood (see pages 96 to page 101).

On either side of tower units a plasterboard wall creates an alcove-fi tted effect. This must be made-to-measure after the tower units have been instal-led.

To install a worktop under the window, it is necessary to cal-culate the right height of the window sill (see page 74) and the position of the tap. If the hood is wall-hung, it is advisable to make a fumes outlet hole on the same wall, taking into account that its po-sition will vary depending on

to consider is the size of the side panel against a door: it is calculated by adding +2cm to the depth of the kitchen up to the door frame (see page 72).


planning guide24

D B

A

D B

A

C C

Switches

Fridge power supply

Power supply for tower unit light

Power supply for ceiling light

Hood power supply

Socket for back section

Wall light

Electric board for:- hob- oven- dishwasher

Power supply

for wall unit light

Switch for ceilng light

The electric systemThe electric system can be defined only after the exact position of all the units, of the appliances and of the table have been decided. The plan of the electrical sy-stem has the aim of precisely defi ning all the light points, the sockets, the intercom con-nections, the thermostats, the

ces and for the back section are managed. It is a good idea to divide the sockets in the electric board and give each a separate switch to prevent a failure of one appliance jeopar-dising the use of all the other sockets.

them not very accessible. To guarantee practical socket inspection it is advisable to collect them all together in a single electric board located behind the sink base unit, the only one without a back panel (see page 104).It is from here that the various power supply lines for applian-

telephone and the TV antenna sockets. This is the only way for the electrician to create a rational and aesthetically plea-sing system.

Often household appliances are connected to sockets lo-cated behind the furniture, at 17.5 cm from the fl oor, making

The corner kitchen: how can I plan the electric system?


planning guide 25

SECTION D-D

SECTION B-BSECTION A-A

SECTION C-C

Hood power supplyFridge power supply

Back section power supply

25

170

110

Tower light power supplyCeiling light switch Switches and light socket

Wall light power supplyElectric boardWall unit light power supply

It is advisable to provide for a cable outlet concealed behind the wall units for a light or for a midway socket (see page 105).

If a back section is not fi tted, provide for sockets on the back panel of the kitchen to connect small appliances. For safety reasons it is best to

The fridge with a water and ice dispenser requires an electric socket located alongside the appliance.

switch located on the back pa-nel of the kitchen.

The cable outlet for the hood must be selected in complian-ce with the type of hood cho-sen and is usually located just above the appliance so that it becomes invisible (see pages 96 to 101).

keep sockets at a minimum di-stance of 60 cm from the hob and sink (see page 105).

Due to the fact that the kitchen can also be illuminated by the hood light and by the lights at the bottom of the wall units it is a good idea to collect their power supply under a single


planning guide26

D

B

A

D

B

A

C C

Aeration hole 12

Cold water supply for fridgeDrain


Gas supplyWater supplyDrain

The plumbing systemIt is of fundamental impor-tance to decide the position of the units and of the ap-pliances before planning the plumbing system of a corner kitchen, especially if you want to fi t special appliances such as an American-style refrige-rator.To install this type of fridge

through the back section, the gas pipe can reach the hob. The back section can also con-tain the gas safety cock. (see pages 55,59).

The back section will allow the water and gas pipes to come out at any point in the wall behind the kitchen. Nevertheless, it is a good idea for the piping to come out of the wall behind the sink base unit because it is the only rea-dily accessible place without a back panel. From here and

with an automatic water and ice dispenser it is necessary to plan for a water supply/drain tap alongside the appliance. The connection pipe must be made from a foodsafe mate-rial.

The corner kitchen: how can I plan the plumbing system?


planning guide 27

56

SECTION C-C

SECTION B-BSECTION A-A

SECTION D-D

Hood fumes outlet 15 Water supply for fridge

40

DrainGas supply

Water supply

Aeration hole 12


planning guide28

A single kitchen-living room area is increasingly becoming the new trend. The open space has become the heart of the home, be it a loft or a bedsitter, an apartment fl at or a single house. The versatility of the Valcucine programmes guarantees the possibility of personalising and constructing the living room, of integrating the functions and of co-ordinating elemen-ts, modules and materials. For example, the Valcucine wall panels can be fitted in the kitchen and in the living room or can be used as a way of visually connecting various rooms of the home. It is possible to co-ordinate the appearance of an open space arrangement by using furniture that aesthetically links the kitchen and the li-ving room but that is fi tted with the specifi c functional elements used in each area.


An open space kitchen with a peninsular unit


planning guide 29


planning guide30

535

635

A

B B

A

76

Opening on false ceiling for hot air discharge from fridge

Aerationhole 12


The architectural projectIn an open space every detail must be carefully planned be-cause the kitchen shares the space with the living room and becomes the heart of the home, the place where you spend most of your time and where you give hospitality to your friends. For a good ae-sthetic result, special attention

with the walls, or with doors or windows to create a logical distinction of the two areas. In an open space it makes sen-se to install tower units so that they look as if they are alcove-fi tted, fl ush with the wall. If you want to fi t refrigerators inside tower units that are as tall as the ceiling, it will be necessary

top of a wall. At this stage, if you want to conceal the fl ue pipe, you will be obliged to build a false ceiling. Due to the fact that we are planning a kitchen-living room, we could take advantage of the need to conceal the fl ue pipe by lowe-ring the ceiling above the enti-re kitchen area and aligning it

must be paid to the hood fl ue that should be concealed and to the tower units that should be fi tted inside an alcove. If it isnt possible to make a fumes outlet in the ceiling and if you dont want to do without an island hood, the hood must be connected to the existing outlet that is usually at the

An open space kitchen with a pensinular unit: how can I plan it?


planning guide 31

25

SECTION A-A

SECTION B-B

False ceiling


Aeration hole 12

Aeration hole in false ceiling


Aeration hole 12

to make holes to allow the hot air generated by refrigeration to escape. The aeration holes must have a minimum total surface of 400 cm. There are some refrigerators on the market that do not require these holes because they are designed so that cold air en-ters half of the plinth while hot

space must be left to open the door. This space will then be concealed with a filler (see pages 70,71).

air exits the other half. The plasterboard wall must be made-to-measure depending on the height of the tower units. If a tower unit is installed in the corner against a side wall, knobs or vertical hand-les must be used instead of horizontal handles or enough

2


planning guide32

A

B B

A

J

Y

K

= =

IntercomCeiling light switchThermostat

Electric board for:- power supply to TV- TV antenna- electric socket- spotlight switch

SocketSwitchesBranch pointsfor hood and falseceiling lights

Power supply for wall lights

Power supply for ceiling light

Power supply for oven

Power supply for fridge

Cable outlet for hood andceiling light

Cable outlet for electric board

Electric board for:- hob- dishwasher- power supply to back section

Power supply for wall light

hob centerline

The electric systemThe false ceiling used to conceal the hood fl ue pipe is also useful to hide the electric connections that come out of the wall and that power the hood and the lights above the worktop and above the table. We suggest you choose the position of the table before de-ciding the position of the cable

is usually located below the sink, a socket will be required behind the appliance. The electric cable outlet from the false ceiling to power the hood must be located near the fumes outlet (see page 34).

outlet for the ceiling light to avoid having to use unsightly ceiling extension cables for a perfectly centred light. If your table is more than 150 cm long, it is advisable to pro-vide for more than one light.

If the oven and fridge are too far from the electric board, that

A kitchen with a peninsular unit: how can I plan the electric system?


planning guide 33

80

Cable outlet for hood

Cable outlet from false ceiling for hood

Electric board for:- hob- dishwasher- back section

Cable outlet for electric board

Power supply for hood

Oven power supply

Fridge power supplyElectric board for:- hob- dishwasher- back section

Electric board for:- power supply to TV- TV antenna- electric socket- spotlight switch

SECTION A-A

SECTION B-B

Y2

Y1

11

equipped back section

area to usefor cable

outlets fromthe wall

Due to the fact that the penin-sular unit has an equipped back section, the electric cables must come out of the wall behind the back section. After the exact position of the back section has been decided, the electric cables must fall within the 11cm gap, measured across the center-line of the back section and in

an area comprised between Y1 and Y2 (see fi g.A) that varies depending on the height of the base unit (see pages 76 to 79). From here the cables will be di-rected below the sink where they will become part of an electric board to which the various ap-pliances will be connected (see page 104).

A

A


planning guide34

A

B B

A

J

Y

K



Aeration hole 12

Fumes outlet on false ceiling

hobcenterline

The plumbing systemFor the island hood, the ceiling co-ordinates for the centerline of the fumes outlet are calcula-ted in the following way: - crosswise to the top, the va-riable (J) , which depends on the type of hood chosen (J is equal to 35 cm for most hoods) must be added to the distance

For good hood extraction, the pipe must also be carefully chosen and positioned (see page 93).

A gas cock can be fitted in a compartment in the back section behind the hob (see page 59).

of the peninsular unit from the wall.- lengthwise to the top, now measure the distance from the wall to the hob centerline (K). In this position, a fl ue pipe will run to the flue outlet in the wall, concealed by the false ceiling.

Kitchen with a peninsular unit: how can I plan the plumbing system?


planning guide 35

25

Aeration hole 12

SECTION A-A

Hood fumes outlet 15Hood fumes outlet on plasterboard


Aeration hole 12


Aeration hole in false ceiling


SECTIONB-B

area used forpipe outlets

from the wall

Y2

Y1

11

equippedback section The plumbing pipes must also

come out of the wall behind back section. The pipes must fall within the 11cm gap, measured across the centerline of the back sec-tion and in an area comprised between Y1 and Y2 (see fi g.A) that varies depending on the height of the base unit (see

pages 76 to 79). It is very im-portant to remember that the drain pipe must always be fi t-ted in the lowest position. The pipes will run from the wall to the sink base unit.

A

A


planning guide36

The perspective view clearly re-veals the most signifi cant fea-tures of this new arrangement with an island. It is complete from a functional viewpoint: as well as the hob, the worktop and the sink, it has a wooden breakfast bar and a back pa-nel with various accessories. Clean lines, pure volumes, light materials and an advanced er-gonomic study distinguish this project. The island hood with its steel casing has a horizontal glass panel and a front one that con-tain and convey the cooking fumes and protect the wooden breakfast bar when cooking.


A kitchen with an island and an equipped back section


planning guide 37


planning guide38

Aeration hole 12

Hood fumesoutlet 15

A

B B

485

650

405

Y 65

A X K

120

10

hob centerline

back

sect

ion

cent

erlin

e

The architectural projectAs well as being aesthetical-ly pleasing, a kitchen with an island is particularly practical to use because of the logical arran-gement of all its elements. The new island has a 20 cm deep back section in stainless steel that stands directly on the fl oor and is located alongside the sink base unit and behind

- crosswise, the distance of the front of the island from the wall (Y) is added to the depth of the base units (65cm) and of the back section centerline (10cm).

Valcucine to the vertical side of the back section.

The exact position of the fl ue outlet centerline for the Vitrum hood is determined in the fol-lowing way: - lengthwise, the distance of the island from the wall (X) is added to the hob centerline (K)

the island. The back section gi-ves more freedom to position the electric and plumbing fl oor outlets because these can run inside it. The fact that the back section is higher than the worktop turns it into a protection from splashing water and makes it possible to fi x the special tap designed by

The kitchen with an island and back section: how can I plan it?


planning guide 39


Aeration hole 12


SECTION B-B

SECTION A-A

Due to the fact that it is an island arrangement, the si-zes of the various elements and the necessary distances between them must be care-fully planned to best exploit all its potential. The island requires a surrounding spa-ce of about 120cm which is the optimal distance required

to simultaneoulsy open the doors of the base units and of any tower units installed along the wall (at least 100cm are needed).


planning guide40

A

B B

A

Y 65

10

Electric socket

Power supply for:- wine-cellar fridge- fridge- ovens

Switches


Power supply for Vitrum hood

back

sect

ion

cent

erlin

e

A kitchen with island and back section: how can I plan the electric system?

13

7

5

area usable for floor cable outlets

A

The electric system If the kitchen has an island and a fl oor-standing equip-ped back section, the electric cables can come out along the back section in the 13 cm wide empty space below the accessories (in fi g. A, the green coloured area). The centerline of the spa-ce that can be used for the

electric cables must be calcu-lated by adding 75cm (depth of the base unit + distance to the back section centerline) to the distance of the island from the wall (Y).

A


planning guide 41

25

SECTION B-B

SECTION A-A


Power supply for:- wine-cellar fridge- fridge- ovens




Electric socket

To power the new P20 hood the electric cables must come out into the steel fl ue casing, as described on page 101.


planning guide42

A

B B

X A

K

Y 65

10

Aeration hole 12


bak

sect

ion

cent

erlin

e

hob centerline


The plumbing systemThe plumbing connections must be effected in the 13cm wide empty space in the back section (see fi g.A). The cen-terline of the space that can be used for the pipes must be cal-culated by adding 75cm (dep-th of base unit + back section centerline) to the distance of the island from the wall (Y).

From here, the pipes can run through the back section until they reach destination.

13

75

area usable for floor pipe outlets

swivel mixer tap

A kitchen with an island and a back section: how can I plan the plumbing system?

A

A


planning guide 43

SECTION B-B

SECTION A-A



Aeration hole 12



If the room and the type of hood allow for it, it is prefera-ble to install the hood motor outside the kitchen to elimi-nate any annoying extraction noise. All the Valcucine hoods give you this opportunity (see page 92).

The new single-lever mixer tap can be fi xed to the new 20 cm deep back section. It has a swivel and fold-down neck and a rotating glass spout, designed by Valcucine (see fi gure).


planning guide46

How should an ergonomic kitchen be planned?

Ergonomic routesWorking in the kitchen can be very tiring, notwithstan-ding the help given by many accessories and by electrical appliances. Good space orga-nisation can reduce obstacles and unnatural and useless movements. Arranging various kitchen areas by respecting distances

the three sides that connect them should not exceed 650 cm. In an ideal kitchen arrange-ment, the three areas should be divided by worktops.

and organising logical routes is the starting point to make work in the kitchen creative and fun. A simple rule is to connect the preserving area (larders, re-frigerator), the washing area (sink, dishwasher) and the cooking area (hob), by means of small triangles. The sum of

SINKREFRIGERATOR

worktop

HOB

worktop worktop

PRESERVING

COOKING

WASHING


planning guide 47

What are the minimum distances to be respected?

A - A distance of 120 cm between the table and a wall or any other obstacle is the minimum distance required to allow a person to walk behind a seated one, in the direction shown in the drawing.

D - A free space of one me-tre must be left in front of the dishwasher to allow for loading and unloading. For another person to walk behind the fi rst one during this ope-ration, the empty space must be increased by an additional 70cm if there is a wall on the opposite side.

C - To determine the distances to leave between the worktops and other elements situated in front of them, it is necessary to keep in mind the space requi-red for people to move around and of the room taken up by appliances and base units with their drawers or doors open.

B - To allow a person to work and even open doors and drawers behind a person sea-ted, it is necessary to leave a minimum distance of 135cm between the edge of the table and the unit behind it. If the unit is 80cm deep, this di-stance must be increased by 15cm.

A B

C D


planning guide48

How can I choose the height of the worktop?

To work standing before a worktop that is too low or too high obliges the person to as-sume incorrect postures that, in the long run, can have se-rious consequences on physi-cal health. Due to the fact that the average height of mankind is increasing, it is advisable to offer worktop heights that vary

sockets, the position of the wall units and the height of the hood fl ue outlet.

depending on the needs of the user. This way, he/she will work more comfortably. Valcucine offers various work-top heights depending on the height of the person. It is important to choose the height of the worktop at the outset because it determines the position of the electric


planning guide 49

At what height should wall units be hung?

Traditional 60cm deep base units have now evolved towar-ds greater and more ergono-mic depths. Valcucine offers the 65cm depth and the 80cm deep system. By increasing the depth of the base units, it is possible to lower the wall units, that will be in a more ergono-mic position.

C - The 80cm depth, consisting in a special equipped back sec-tion and a 60 cm base unit, gives better visibility on the worktop. The recommended distance of the wall units from the worktop is 42cm. The contents of the wall unit are completely visible and accessible even on the top shelves.

B - By increasing the depth of the base unit to 65 cm, it is pos-sible to lower the wall unit that is then easier to see and reach. This gives you more freedom of movement and better visi-bility on the worktop. The re-commended height of the back panel is 48 cm.

A - For the traditional 60cm depth, the recommended hei-ght of the back panel is 54cm, which is required to allow for suffi cient visibility of the work-top. However, the wall unit creates a couped up feeling and its position makes it diffi cult to see and take the contents out.

A B C


planning guide50

A - With the traditional 60cm depth, even if the back panel is higher, the wall unit gives you a claustrophobic feeling and blocks the view of the worktop during food preparation.

B - The 80cm depth offers the possibility of working on a larger surface, at a safe distan-ce from sharp edges and wall units, eliminating that couped up feeling and giving you more freedom of movement whi-le improving the view on the worktop that can now be used to the full.

A B

C - A traditional wall unit is usually installed at a height that prvents you from having a complete view of the objects located on the top shelf, making it diffi cult to use, espe-cially for short people.

D - The 80cm depth allows you to stand further away from the wall units which can now be lowered, making them more visible and accessible and increasing the space in front of them.

C D

What are the advantages of the 80cm depth and of the Logica System?


planning guide 51

G - The dish drainer instal-led at a traditional height is awkward to use: the move-ment to put the plates away is unnatural and tiring and it is inevitable for water to drip down your arm. The dish drai-ner attached to the wall unit is also diffi cult to clean.

H - The 80cm depth makes it possible to fi t the dish drainer inside the back panel, behind the sink. It is possible to put the plates to drain without ti-ring yourself and without wa-ter dripping down your arm. The dish drainer is connected directly to the trap for water drainage.

G H

F - The balanced lift-up door can stay open all the time necessary and allows you to move around sideways and bend over with no fear of bum-ping or banging your head.

E - Wall units with traditionally opening doors are an obstacle and give you a closed-in fee-ling. Furthermore, due to the fact that the door often re-mains open, it is extremely likely that you will bump your head when moving around.

E F


planning guide52

L - The new Libera hood, with its upward sweeping shape, frees all the underlying space and allows you to approach the hob area easily and safely to check on the cooking pro-cess.

I - In traditional kitchens, the hood is usually too near to your face and this stops you from looking over the pots and pans to check the cooking process.

I L

N - The new ergonomic Valcu-cine system consists in a P20 hood that gives you freedom of movement and in an integrated system of containers that allow you to keep the various kitchen utensils right behind the hob, just where you need them.

M - Kitchens with a 60cm deep top, as well as having the hood too near to your face, do not give you enough space to keep utensils and objects used for cooking at hands reach.

M N


planning guide 53

The new ergonomic P20 system

In general the back of the worktop is not used in tradi-tional kitchens. Valcucine, with its 80cm deep worktop, makes the most of this space and exploits it by fitting the back section and by adding practical and functional containers that are perfectly integrated with the worktop.

pliances, a chopping board, electric sockets, various ki-tchen utensils and small shel-ves and racks.

The containers are 20cm deep (like the equipped back sec-tion and the P20 hood). They are available in sizes that differ both in width and in length and can be fi tted between the worktop and the P20 hood, or between the worktop and the wall units. They can contain small ap-

Spice-rack

Electric sockets

P20 hood

Crumb vacuum

Mini blender

Rolling pin

Toaster Chopping boardShelves

The P20 system


planning guide54

B - With the pullout jumbo drawer, the entire contents of the base units is visible, more accessible and easy to reach. Valcucine offers base units with full-extension, 80cm deep jumbo drawers, with or without an equipped back section.

A - Traditional base units with doors and shelves oblige you to kneel down and get into awkward positions (that in the long run may cause serious physical problems), to take or put away objects that are usually stored in an almost inaccessible corner or in a scarcely-lit area.

Which are easier to use? Base units with doors or with jumbo drawers?

A B


planning guide 55

The Valcucine equipped back section

The equipped back section is a 20cm wide area inside which plumbing and electrical con-nections can be made, giving the interior designer freedom to install the sink and the hob at a certain distance from the positions imposed by the wa-ter and gas supply outlets. Valcucine uses three types of

- a steel back section welded to the top (see page 123): it can be used against the wall or in a kitchen with an island or a peninsular unit. It becomes one with the top, and due to the fact that it is does not have seals, is easier to clean.

ges 116,117): ideal for use in the centre of the room. It has a steel fi nished back panel that reaches the fl oor. It protrudes by 18cm above the top and thus acts as an upstand to contain splashing water. The new swivel tap (see page 43) can be fi xed to the section over looking the sink;

back sections: - an aluminium back section (see pages 126,127): it can be fi tted between the base units and the wall, or used in a cen-tral island (in this case it must be finished using a wooden back panel combined with a wooden snack bar;- a steel back section (see pa-


planning guide56

The back section can be fi tted with a set of containers ha-ving precise functions that are normally scattered around the kitchen: a dish and glass rack; compartments with sockets and gas cocks; knife and chop-ping-board racks; food bowls in various sizes; digital weighing scales; bottle and spice racks,

a detergent holder and a small blender; a vacuum pump con-tainer. All the elements can be remo-ved for easy cleaning, some are dishwasher safe. The back section is modular to suit re-quirements and allows you to work more comfortably with everything on hand.

Electric sockets

Food bowls

Vacuum pum

Gas cock Weighing DishdrainerContainer with lift-up door

Chopping board+knife rack

What can I fi t in the back section?

All the accessories can be removed. Some are dishwasher safe.


planning guide 57

The equipped back section accessories

A - Removable and dishwasher safe stainless steel dish and glass racks.The hygiene of this system is ensured because it is con-nected directly to the trap for direct water drainage.

D - Stainless steel food bowls in various sizes with lids, easy to remove and dishwasher safe. So that everything is on hand when preparing and coo-king food.

C - A compartment with a lift-up door and a wooden bottle-rack.

B - Container with a lift-up door and natural wooden shelves with slots for knives that are stored in a safe blade-down position.

A B

C D


planning guide58

E - Compartment with lift-up door, socket and a mini blender housing.

H - Container for the vacuum pump, an appliance which extracts the air from special containers to guarantee better tasting food and more healthy food preservation.

G - Compartment with lift-up door and multilayer laminate container for practical storage of the glass spice-jars supplied by Valcucine.

F - Electronic weighing scales in stainless steel with a capa-city of up to 2 Kg and a 1 gr. weighing precision. They have a tare function so that you can weigh food in its containers. The new weighing scales are ready to use at any time.

spezie

spezie

spezie

E F

G H


planning guide 59

I - Compartment for electric sockets fitted with a switch to connect small appliances or fixed appliances. Thanks to its generous size it can also contain the lead which may become a nuisance if left on the worktop.

N - A container with a lift-up door to fit a rack for small wooden and non-toxic tefl on chopping boards and for the rolling pin.

M - Aluminium containers with lift-up doors, the ideal place to store everything you need to clean your kitchen and keep detergents out of the rea-ch of children.

L - Compartment with a lift-up door for easy and handy ac-cess to the gas cock, usually located in a place too awkward to reach and turn off every day.

I L

M N


planning guide60

What is the most comfortable way to open a wall unit?

A - The wall unit with a balanced lift-up door guarantees great prac-ticality and freedom of movement and allows you to work safely even when the door is open. The oleodynamic balancing pistons allow you to open the door with a light upward touch of the hand.

B - The width of the Aerius wall unit can vary with requirements and can reach a maximum of 3 metres for a single unit. In the chipboard or multilayer carcass versions the vertical interior divi-ders are eliminated.

A - The wall unit fi tted with a pa-tented balanced opening system ensures practicality and freedom of movement and allows you to move around safely, even when the door is open. A balancing mechanism adjusts opening and closing speed so that this very light door can be opened with a light upward touch of the hand.

B - The wall unit with horizon-tally-folding doors reduces the space taken up by normal wall unit doors that are an obstacle to movement and to sight. It is easy to open them thanks to a system of hinges and sliding runners.

Ergonomic opening methods The Valcucine Aerius wall unit

A

B

A

B


planning guide 61

A - The patented Ala wall unit opens with a light movement of the hand thanks to an inside counterweight and without the use of hinges, springs or pi-stons. Contrarily to traditional systems, the open door isnt an obstacle to the vertical or side movements of the hou-seholder.

D - Storage space and the view of the householder have been increased Bby removing the vertical dividers inside the wall unit.

C - By opening a single door, the entire unit is available and remains ready to use all the time, eliminating tiresome door opening and closing movements. When you have fi nished, the door shuts with a single touch of the hand and everything is tidy again

B - The width of the Ala wall unit can vary with the requi-rements of the customer and can reach 240cm in a single unit. We suggest you install it by itself, separate from other kitchen elements, to make the most of its unique looks.

The Valcucine Ala wall unit

A

B

C

D


planning guide62

Wall-hung base unit

Base unit with plinth

Wall-hung baseunit

Base unit with plinth

Floor-heating

Which is best? A kitchen with a plinth or a wall-hung kitchen?

Support for wall-hung base units

Load-bearing wall

Partition wall

Support for wall-hung base units with feet

A - A wall-hung kitchen makes cleaning under the furniture really easy. A kitchen with a plinth is less easy to clean so that perfect hygiene is not possible. Even if you cant see it, the dirt ac-cumulates behind the plinth which, although it has a gasket, cannot ensure a perfect seal.

B - The wall-hung kitchen is ideal for fl oor-heating because it removes all obstacles for per-fect heat diffusion.

C - Steel L-shaped supporting brackets are supplied to fi x a kitchen to a load-bearing wall. To avoid accidentally drilling the pipes inside the wall it is impor-tant to use an instrument that detects their exact position.

D - If the base units are fi xed to an interior partition wall, add feet to support part of the weight. It is advisable to fi t a quantity of feet that guarantees a distance between them of 120cm. The feet supplied by Valcuci-ne are so slim that they do not detract from the beauty of the kitchen.

Fixing a wall-hung kitchen

A

B

C

D


planning guide 63

Can household appliances be installed in a wall-hung kitchen?

E - Nowadays it is even possi-ble to install a dishwasher in a wall-hung base unit. An exam-ple of this is the new Smeg 60x90 or 60x60 dishwasher. We recommend the addition of supporting feet. It is necessary to accurately defi ne the position of the wall pipe outlet (see page 77).

F - A 76x60 dishwasher can be installed in a tall unit, in a higher position compared to a traditio-nal one which makes it more ergonomic. Its ideal position is at the right of the sink (making it easier to load). NB: Make sure it is provided with the Acquastop device be-fore purchasing it.

G - The oven can also be fi tted inside a wall-hung base unit fi xed to the wall.

H - The oven is more comforta-ble to use and more ergonomic if it is installed inside an ele-ment that can be hung in any position on the wall. It can have a fl ap door that disappears be-low the unit when open.

The dishwasher The oven

Wall-hung dishwasher

In-column dishwasher

Oven inside a wall-hung base unit

Oven inside a wall-hung element

E

F

G

H


planning guide66

Overall sizes and dimensions of furnishing elements

6-

9 36

-48

60-7

2

6-9

6

-9

10-1

3 16

-22

60-7

2

1-6-9

60-7

2 16

-22-

25

28-

34

40-5

8-61

64

-70-

75

36

36

36

36

15-30-

40-45

60-80-

90-120

30-4

5

60-90-

120

30-40

45-60

65-70

95-110

-125 95-110-125

35-50 60-65-80 60

20 65

35-40

18-24-3035-50-60

96-120

35

variable

HEIG

HTW

IDTH

DEPT

H

varia

ble

Variable

with plinth with feet wall-hung

varia

ble

WALL PANELSEND PANELS

BASE UNITS


planning guide 67

wall unit H 48

36-4

8-60

-72-

96

15-30

-40

45-60-

80-90

35

60-7

2

102

10-1

3 16

-22

120-

144-

180-

192-

204-

228

120-

144-

180-

192-

204-

228

16-2

2-25

28-3

4

10-1

3 16

-22

192-

204

45-60

90-120

65 65

30-45

60-90-

120

110-12

5 95-

100 95-100

96 113

35-50-60

variable

(max 3

00)

60-65 35-50-60

120-18

0-240

36

90-120

180-24

0

34

20

48

34

42

Ala wall unit

wall unit H 48

Ala wall unit

wall unit H 48

Ala wall unitAerius wall unit

Aerius wall unit

Aerius wall unit

TOWER UNITS WALL UNITS


planning guide68

How can I calculate the length of the wall to which the units are fi tted?

Measuring the wall

Length of wall for in-line kitchen L.300 Length of wall for in-line kitchen L.300 and fridge W. 60 with horizontal handle

Length of wall for in-line kitchen L.300 and fridge with convex door

Length of wall for in-line kitchen L.300 and American-style fridge

1 300 5

1 300 x 10* 1 300 20*

366

311+x 321+x

1 1 300

302

60

x

To calculate the right length of a wall to contain the kitchen unts without the need for costly made-to-measure elements, one must remember that a ki-tchen is composed of modules that are multiples of 15cm. To avoid wasting space and the need for customised mo-difications, the kitchen must

also be planned as a multiple of 15 cm. An extra 1 cm tolerance on each side must always be con-sidered if you will be adding tiles to an unfi nished wall. If a fridge will be installed at the end of an arrangement, add 5cm to allow a door with a horizontal handle to open

completely; an extra 10*cm if you fi t a fridge with a convex door; an extra 20*cm if you in-stall an American-style fridge. The depth of Free Standing refrigerators varies depending on their capacity in litres. For American-style refrigerators with an automatic water and ice dispenser, you must con-

sider the space for a tap to fi t alongside the fridge.

*indicative measurements that must be checked with the actual appliance ordered.


planning guide 69

Length of wall for corner kitchen D.60, L.300 Length of wall for corner kitchen D. 65, L.300

Length of wall for corner kitchen D.80, L.300 Length of wall for kitchen with corner tower, D.60, L.300

1 300 60 1 65

60 300

1

65

80

372

300

20

1

387

1 1

60

367

1 300 95 1

397

60

5 5

5

In the corner of the kitchen it is necessary to add the size of the corner post (X) (used to make door opening easier) to the depth of the base units. In general it is preferable to use a door with a knob and a door with a horizontal handle. To fit two doors with horizontal handles you must consider

that they will knock against each other and then calculate the width of the corner post. In general, for most kitchens the width of the corner post (X) is 5cm.

Base unit depth

Base

uni

t dep

thx

x

Corner post

Opening with knob

Opening with handle


planning guide70

What problems could arise at the end of an arrangement near a door?

Drawers or jumbo drawersDoor frames usually protrude from the wall by about one centimetre. This is why, when you plan a kitchen that fi nishes against a wall with a door, a few simple rules must be followed. A good rule is to keep the base units detached from the side wall by 5 cm to allow the jumbo drawer to be pulled out

without knocking against the door frame. A fi ller strip will be used to conceal the gap while the top will continue against the side wall.

If the kitchen has doors with horizontal handles, a gap must be left between the end unit and the wall. The width of the gap will depend on the space taken up by the handle when the door is open. A 5cm gap is usually sufficient but it is always best to ask how deep the handles you want to use

are. To avoid this problem, a knob can be fi tted on the door near the wall.

min. 5cm

Door frame

Jumbo drawer end of arrangement

Filler

Gap from the wall

Door frame protrudes by min. 1cm

min. 5cm

Door frame

Horizontal handle at the end of an arrangement

Gap from wall

Filler

Door frame protrudes bymin. 1cm

Horizontal handle


planning guide 71

A dishwasher at the end of an arrangement and near a door requires a gap of approximately 5cm from the wall to allow the door to open without knocking against the door frame. Valcu-cine discourages dishwasher installation at the end of an arrangement because, if the corner is not a perfect right-an-

gle, problems may arise both for assembly and for door ope-ning. Furthermore, due to the fact that the dishwasher is not installed inside a base unit but is attached to the side panels of the base units on each side, if it is installed at the end of an arrangement, one side support would be missing.

If a special wall unit with lift-up door such as the Ala or Aerius wall unit have been planned at the end of an arrangement, due to the special size of the door, it will be necessary to install the wall unit at a distance of at least 5 cm from the wall to allow it to open without knocking against the door frame.

However, to make the most of the special aesthetics of these elements, it is preferable to fi t them in an isolated position, at a certain distance from other kitchen cabinets and from the walls.

Dishwashers Wall unit with lift-up door

min. 5cm

Door frame

Dishwasher end of arrangement

Filler

Gap from the wall

Door frame protruding bymin. 1cm

min. 5cm

Door frame

Wall unit with lift-up door at end of arrangement

Gap from wall

Door frame protrudes by min. 1cm

Filler


planning guide72

How far should the door be from the corner of the kitchen?

Measuring the wall from corner to door

X

K=X+2

X

K=X+16

A B

The width of the wall (K) from the corner to the door frame must be calculated by con-sidering the depth (X) of the kitchen units that are installed against that wall. In general it is always advisa-ble to maintain a safety gap from the wall of about 2cm.

A - If there are base units, the width of the wall is calculated by adding to the depth of the base units (X), a 2cm gap before the door frame. The total width of the wall will be: K=X+2.

B - If there are tall units, it will not be suffi cient to add a 2cm safety gap, but you must also consider the space taken up by a switch (generally 12cm).In this case, the width of the side panel will be calculated by adding to the depth of the tall units (X=), a 2cm gap between the tall unit and the

switch, 12cm for the switch and a 2cm gap between the switch and the doorframe. The total width of the wall will be: K= X+16cm.


planning guide 73

Before ordering kitchen fur-niture it is a good idea to take accurate measurements of the walls to check for possible off-square corners. Two walls are perpendicular if the diagonal line, measured at one metres distance from the corner, is 141.5 cm. This measurement must be taken at various hei-

ghts, but special attention must be paid to the measurement taken for the top (at a height of about 90cm from the fl oor) for which it is advisable to re-produce a cardboard template. A small mistake in this mea-surement may require costly worktop modifi cations with a high probability of error.

fi tted at the end of the arran-gement. B - the diagonal line is >141.5 therefore the angle is >90. In this case the length of the ki-tchen can correspond to the length of the wall. The empty gap at the front wil be covered by a fi ller. The top will be pro-duced using a template.

Length of kitchenLength of wall

P

Length of wallLength of kitchen

Non-square corner 141.5

Filler

If the kitchen corner is not square, two cases are possi-ble: A - the diagonal line is

planning guide74

At what height should the window sill be?

To prevent the height of the window sill from determining the choice of your kitchen, it is necessary to decide it in advance by keeping in mind a few important aspects. The height of the window sill (Y) is calculated by adding 3 cm from the height of the ki-tchen base unit (J) to the un-

height of the worktop from the fl oor and whether it is fi t-ted with a back section or a splashback. The height of the window sill is determined as follows: Y=J+3cm or Y=J+25cm.

derside of the window sill, or by adding 25cm if the equip-ped back section with a dish-drainer is fi tted below the win-dow (25cm is considered to be the average space taken up by plates standing in the back section rack).The height (J) of the kitchen base unit depends on the

J3

Y J25

Y

J3

Y J3

Y

splashback H6

back section H6

or H18

back section H6 or H18 with dish

drainer

splashback H1

Height of the window sill


planning guide 75

How can I plan the sink area below the window?

If the sink is installed below a window, the householder can look outside and washing up becomes less of a chore and thus less tiring. One often gives up on the idea of the functiona-lity and beauty of a sink below the window because of the problem of where to put the dish drainer (superfl uous if a

dishwasher is installed).Valcucine suggests two so-lutions: a dish drainer in the back section (see page 57) or a dish drainer in a pullout rack inside a base unit near the sink base unit. If the sink is fi tted below the window, it will be ne-cessary to make sure that the windows do not interfere with

the tap. This can be ensured in three ways: A - by installing horizontally or vertically-sliding windows;B - by fitting the mixer tap exactly in the space where the hinged windows open; C - by installing a fold-down tap if B is not possible. In this case a height of 13cm, corre-

sponding to the height of the folded tap, must be calculated when deciding the height of the window sill.

horizontally or vertically-sliding windows

hinged windows with centred sink

hinged windows with non-centred sink and fold-down tap

The sink area

A B C


planning guide76

At what height should drains and plumbing connections be?

In this type of kitchen, the spa-ce in which pipes can come out of the wall must corre-spond to the empty space (without a back panel) of the sink base unit.This space is included between Y2 (upper limit) and Y1 (lower limit), where:Y1 is equal to the height from

the floor of the base unit K (be it with a plinth, with feet or wall-hung) increased by 10cm, corresponding to the low bottom back panel + about 6cm for safetys sake.Y2 is equal to Y1+24cm if the base unit is 60 cm deep, Y1+36cm if the base unit is 72 cm deep.

From a front view, the drains must be centred preferably with the sink centerline and must be kept at a distance of about 7cm from both sides of the base unit.

7 7

Y1

45/60/80/90/120

24/3

6

Y2

Area to use for cable and for pipe outlets on the wall

60/7

2

K 16

31/46/66/76/106

sink centerline

A back-to-wall kitchen


planning guide 77

A - kitchen with H13cm plinth and H72 base unit:Y1=13cm+16cm=29cmY2=29cm+36cm=65cm.B - kitchen with H25cm feet and H60 base unit:Y1=25cm+16=41cmY2=41cm+24cm=65cm.C - wall-hung kitchen H34cm from the fl oor and H60 base unit:

Y1=34cm+16cm=50cmY2=50cm+24cm=74cm.D - wall-hung kitchen H58 from the fl oor and H36 base unit:Y1=58cm+7cm=65cmY2=65cm+8cm=73cm.Due to the reduced space for pipe outlets we do not recom-mend fi ting a sink inside a H36 wall-hung base unit.

Three examples of calculations for pipe outlets

Y1Y2

Y1Y2

Y1Y2

72 60

60

1336

16

2416

25

2416

34

Kitchen with plinth H13cm and base unit H72

Kitchen with feet H25cm and base unit H60

Wall-hung kitchen H34cm from the floor and base unit H60

Y1

Y2

36

8 58

7

Wall-hung kitchen with base units H36

A B C

D


planning guide78

Where should I fi t drains and pipe connections in a kitchen with an island?

In the event of an island arran-gement without a back sec-tion and raised on supports, the drain outlets and the fl oor plumbing connections must be positioned across the cen-terline of the 8cm service gap that is created by fi tting two 60 cm base units back-to-back (of which one is a sink base unit)

or across the 5cm created by installing a 60cm deep sink base unit back-to-back with a 35 cm deep base unit. In addition to this, the pipes will be centred in the sink base unit centerline, the only one without a back panel and the-refore accessible. On request, Valcucine supplies a 30x5cm

aluminium guard to conceal the pipes. They must come out of the fl oor within this space.

35/60 60 5/8

30

35/60 60 5/8

service gap centerlineservice gap centerline

sink

cen

terli

ne area usable for floor

pipe outlets

service gap between two base

units

Island on feet without a back section


planning guide 79

... or in a kitchen with a pensinsular unit or an island with a back section?

The plumbing connections must come out of the wall behind the back section. It is important to determine the exact position of the back section so that the pipes can be made to come out in the 11cm gap, measured across the centerline of the back section and in an area between Y1 (made up of the height K of

the base unit from the fl oor, + 16cm corresponding to the low bottom back panel + about 6cm for safetys sake) and Y2 (equal to Y1 + 24cm if the base unit is 60 cm deep, +36cm if the base unit is 72 cm deep). The drain pipe must be installed at the bottom. For the island arrangement

Peninsular unit with back section on feetcan come out of the wall but it will be necessary to order a back section with a special side panel.

with a steel, floor-standing, back section, the plumbing connections must be effected in the free area at the bottom of the back section, that is 13 cm wide. From here the pipes can reach destination by running through the back section. If the steel back section is used on a peninsular unit, the pipes

11

drains and connections come out of the wall

Peninsular unit with back section and feet

Y1

Y2

24/3

6 K

16

back section centerline

13

back section centerline

drains and connections come out of the wall

Island with back section and plinth

Floor-standing island with back section


planning guide80

A - The kitchen is a room in which relative humidity is very high on the ceiling and unless the heat bridge has been eli-minated during construction, condensation problems may arise and mould may form.

B - There are special insu-lating paints available on the market that avoid the tempe-rature from dropping due to the heat bridge on the ceiling thus preventing the formation of mould.

C - The ideal solution is to add a good thermal insulator to the exterior of the ceiling to completely eliminate the heat bridge and all its negative con-sequences.

THERMALBRIDGE

EXTERNALINSULATION

THERMALBRIDGE

Formation of condensation and mould

Temperature of the wall in the corner: 15 C

Insulating paint

No mould


No mould


Internal wall temperature 19 C

External wall temperature 5 C

Internal wall temperature19 C

External wall temperature5 C

Internal wall temperature19 C

External wall temperature 5 C

Insulator Ceiling Insulator CeilingInsulator Ceiling

How can I prevent mould from forming in the corners?

A B C


planning guide 81

Various types of plaster are available on the market, some are synthetic, others are natural. Bio-architecture re-commends the use of natural plaster only, that is less har-mful for our health. It is made of lime and sand mortars and doesnt contain cement. Lime mortar is resistant to humidi-

tolerance to humidity because they are very permeable to wa-ter vapour. The choice of colours is also important in a kitchen becau-se it affects the luminosity of the room: light colours make spaces look larger while war-mer colours create the right harmony.

sticity. These features result in extreme durability and very high reliability, guaranteeing great resistance to fl exion and compression. For as much as regards paints, silicate paints made of potassium silicate and natural mineral pigments are excellent. They are transpi-ring, hygienic and have a high

ty and mould, anti-bacterial, extremely transpiring and an excellent heat insulator. Slow hardening due to the presence of dicalcium silica-te gives this plaster excellent resistance to sudden changes in temperature, perfect adhe-sion to the base to which it is applied and excellent ela-

Plaster

PLASTERSYNTHETIC

PLASTER

NATURAL

A B

What plaster should I choose?


planning guide82

Cotto, stone, marble and gra-nite are natural materials that must be treated using water-repellent products because they tend to stain. Wood gives the kitchen a homely atmo-sphere but only if it is fi nished with natural varnishes that set off its original texture. Care must be taken to avoid wet-

style fl ooring with a different coloured border, it is important to know the exact size of the furniture and where it will be placed to avoid covering the design or obtaining results that differ from those planned.

used which are very resistant because the material mix and the enamel are fi red simulta-neously at a very high tempe-rature. Double-fired tiles are more refi ned but also more de-licate, they chip easily and end up looking unkempt. If you are planning a fl ooring with a de-sign, for example a Venetian-

ting it continuously because humidity makes it swell. It is important to appreciate the worn look because even if a resistant wood such as oak is used, sharp object, sauces, wine and coffee will take their toll and leave their mark. As an alternative to natural ma-terials, single-fi red tiles can be

What fl ooring should I choose for my kitchen?


planning guide 83

Where should wall tiles be applied?

9

+9

For cost reasons and because this would prevent the wall from transpiring properly, it isnt necessary to tile the who-le wall behind the kitchen ele-ments. The tiled surface must be calculated according to the height of the base units and the position of the wall units. The height of the tiles (K) is

an electric socket above the worktop respecting a mini-mum distance of 60cm from the hob and from the sink (see page 105).

to the lower edge of the hood. To determine the height, it is necessary to have already chosen the hood you will use. For most hoods, the distance from the worktop is 68cm. If decor tiles are applied, these should be placed at the centre of the visible tiles.Before tiling the wall, install

obtained by subtracting the height of the worktop (Y1) from the height of the lower edge of the wall units (Y2) from the fl oor. Dut to the fact that the height of the worktop can vary, for safetys sake it is a good idea to tile about 10cm below the worktop. In the hob area, it is preferable to tile up


planning guide86

Why are aeration holes necessary?

The quantitiy of air that enters the kitchen must be at least equal to the air used for nor-mal gas combustion. In addi-tion to this, one must consider that without a fl ow of air from outdoors, hood extraction may generate a drop in pressure that would prevent the comple-te expulsion of fumes. To avoid

tchen wall to solve problems connected with the use of LPG which, as well as needing a greater quantity of air for com-bustion, has a relatively lower density compared to natural gas.

kW of heat capacity installed, with a minimum of 100cm ;- if the hob does not have a ther-mocouple (device that stops the gas fl ow if the fl ame goes out) an additional hole is required to obtain a minimum aeration cross-section of 200cm.It is advisable for the second hole to be at the top of the ki-

these two problems the air fl ow must come in directly through permanent openings on the outside walls of the kitchen. These openings are governed by the UNI7129 standards and must comply with the following requirements: - they must have a net cross-section of at least 6cm for each

2 2

Hob with thermocouple and/or use of natural gas

Hob without thermocoupleand/oruse of LPG

Air inlet aeration holes 12cm, total surface 200 cm

Air inlet aeration hole 12cm, minimum surface 100 cm

2

2

2


planning guide 87

Odours travel to other rooms in the home

All odours are conveyed in the right direction and expelled by the hood

Aeration hole in an inside kitchen wall

Aeration hole in a room adjacent to the kitchen

Standards also allow indirect ventilation by taking air from an adjacent room, as long as this room is ventilated directly from outdoors, is not a bedroom and is not at a high risk of catching fi re (e.g. a carport, a garage, a warehouse etc.). In addition to this, the adja-cent room must not have a

up) and to prevent odours from going towards other rooms in the home by conveying them in the right direction.

door divides the two rooms, it can enter by increasing the gap between the door and the fl oor (min. 2 cm).Where possible, Valcucine sug-gests to make the aeration ho-les in a room adjacent to the ki-tchen to avoid annoying cold air draughts (before reaching the kitchen the air has time to warm

lower pressure compared to the room to be aired because of the presence of an applian-ce powered by any type of fuel (e.g. a fi replace, a stove, etc.) or of an extraction device for which an air inlet has not been provided. The air can flow in from the adjacent room throu-gh permanent openings or, if a


planning guide88

Why do I need a check valve?

For all its hood models, Val-cucine has adopted a special check valve that shuts when the motor is off, preventing unwanted air from flowing in from outdoors, and opens automatically when the motor is on. Unpleasant inconvenien-ces may occur in absence of this valve.

come in from outdoors. Furthermore, due to the chi-mney effect, a hood without a check valve tends to extract the hot air from the room and convey it oudoors even when it is off, thus incresing heating costs.

Due to particular circumstan-ces that may occur in the home (draughts or drops in pressu-re) if the fumes outlet hole is near other fl ues it may take in the toxic gasses coming from the fi replace, stove or boiler of adjacent homes. Furthermore, if a check valve is not installed, cold air may

Low pressureroome

Hot air escapes

Toxic gasses come in from adjacent chiimneys

Hood without a check valve

Hood without a check valve


planning guide 89

Odours from other rooms

Hood withouta check valve

Branched common flue pipe

Low pressure room

In a multi-storey building, all the fumes are usually con-veyed into a common fl ue pipe and then discharged outdoors. The fl ue pipe must comply with the UNI EN 1443 standard construction requirements. It must also be heat-insulated to prevent condensation or cooling of fumes and it must

case, a fl ue pipe used in com-mon with other homes may attract the fumes and food odours of neighbouring ki-tchens into your kitchen. If your hood does not have an integrated check valve, we suggest you install a separate one-way valve in the outside wall.

run vertically and be without constrictions. The hood fl ue pipes must run into a common fl ue pipe that is branched and used to this aim only. A problem that must not be underestimated is the possi-ble use of an extraction hood without a check valve. In this


planning guide90

What hoods can I choose from?

A - The hood has a fundamen-tal role in the kitchen because it eliminates odours caused by cooking food and extracts the vapours which would otherwise stagnate and tend to condense on cold kitchen surfaces. It is also used to eliminate toxic combustion gasses (carbon monoxide and

B - To reduce the diffusion of odours it is preferable to use hoods that partialise the air inlet to the greatest possible extent. The best system is a hood that is shut in on all three sides.

of the room; - worktop hoods: these can shut and be completely ca-mouflaged with the kitchen worktop.

nitrogen monoxide).Various types of hoods are available on the market: - wall-hung hoods: to use for kitchens installed along a wall;- hoods below wall units: can be completely integrated insi-de the kitchen unit;- island hoods: to use if the cooking area is in the

planning the kitchen

Documents

kitchens70517 valcucine

sides70517 valcucine

kitchen cabinets

valcucine home system

open space kitchen

natural kitchen lighting

section60 wall units62

planned space