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S Index toRules

Aisles• ADA Guidelines• Minimum widthClearance• Cooking surface,

cook stove, rangetop

• Dishwasher Door• Entry Door• Oven DoorCooking Surface,Cook Stove,Rangetop• Clearance above• Landing area for• Ventilation for• Fire and safetyCountertops• Corners• Minimum spaceDishwasher• Location and

placementDoor• ADA Guidelines

for entry doors• Dishwasher door

interference• Entry door width• Interference with

other objects• Oven door

interferenceElectricity

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The Thirty-One Kitchen Design Rules, Illustrated

tarting in 1944 the University of Illinois conducted a numberof studies of kitchen design and developed the fundamentaldesign principles that are still very much in use. These daysthe National Kitchen & Bath Association updates and publishes these

basic design standards.

A kitchen that follows all of these rules is almost gua ran teed to be both functional andsafe. See how many rules your existing kitchen violates for a better understanding ofwhy it may seem awkward and hard to use.

While these guidelines are a good start, they do not substitute for competent kitchendesign. Design encompasses these rules and much more. It's the "much more" part thatgets novice designers in trouble. A new kitchen is a major investment, and notsomething you are going to want to do over because the first design was not quite right.So, invest in a good design. It's money well spent.

Other Rules and GuidelinesThese are not the only kitchen design "rules". Designers and carpenters have workedout some rules of thumb over many years that may not rise to the level of "standards",but represent accepted industry practice proven over time to be effective. We haveincluded these in notes and comments where applicable.

LegendCode Requirements: Refer to national building and access codes. Your local codeauthority may have modified or added to these national requirements.

ADA/ANSI Guidelines: Refer to Americans with Disabilities Act guidelines andrecommendations published by the American National Standards Institute for universaldesign. These may or may not be mandated by local building codes, but are required insome federally subsidized housing.

Notes: Remarks by the publishers of the rule or standard.

Comments: Our own observations and clarifications. We use comments tointroduce rules and guidelines from other sources as well as discuss our ownexperience with and application of these guidelines.

Rule 1 - Kitchen Entry Doors

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• Electricalreceptaclerequirements

Food Preparation• ADA Minimum

work area• Minimum work

areaKitchen Triangle• Distance between

work centers• Interference with• Traffic withinLanding Areas• Combining• Cook surface, cook

stove or range top• Oven• Refrigerator• SinkLighting• Lighting

requirementsMicrowaves• Landing area for• Location and

placementOven• Landing area forRangetop• (See Cooking

Suface)Recycling Container• Location and

placement• Minimum number

requiredRefrigerator• ADA minimum

clear space in frontof

• Landing area forSeating• Minimum seating

space• Traffic clearance atSink• Auxiliary sink

Methodology &Overview

The NKBA Kitchen & Bathroom PlanningGuidelines with Access Standards is acollection of illustrations and planningsuggestions to aid professionals in the safeand effective planning of kitchens andbathrooms. These guidelines are excerptedfrom the National Kitchen & BathAssociation Professional Resource LibraryKitchen Planning and Bath Planningvolumes. Designers and those interested inbecoming kitchen and bath designprofessionals benefit by studying thecomplete body of knowledge found in theNKBA Professional Resource Library.

These flexible and easy-to-understandguidelines were developed under theguidance of the NKBA by a committee ofprofessionals. The committee completedin-depth historical reviews of planningguidelines dating back to 1920. Theguidelines published in this booklet reflecta composite of the historical review,current industry environment, future trends,consumer lifestyles, new research, newbuilding codes, and current industrypractices; as well as a Kitchen StorageResearch Project conducted by VirginiaPolytechnic Institute.

The "Universal Design Guideline AccessStandard" is a relatively new addition tothe guidelines. It defines the rules forkitchens intended for use by persons withless than full physical abilities.

Guideline: The clear opening of adoorway should be at least 32" wide. Thisrequires a minimum 34" or 2'-10" door.

Code Requirements: No national coderequirements.

Universal Design Guideline: The clearopening of a doorway should be at least34’’. This would require a minimum 36"or 3’-0’’ door.

ADA/ANSI Guidelines:

Clear openings of doorwayswith swinging doors shall bemeasured between the face ofdoor and stop, with the door open90 degrees. (ANSI 404.2.3)

When a passage exceeds 24" indepth, the minimum clear openingincreases to 36". (ANSI A117.1404)

Comments:

Standard door widthsinclude 18", 20", 24", 28", 30", 32"and 36" doors. Any other widthand any door wider than 36" isgenerally made as a customdoor.

Since a 34" (2-10) interiordoor is typically a special order,custom door, this standard isusually met with a 36" (3-0)standard door. A 36" openingfor a narrow passagewaysrequires a 38" door to meet the requirements of ANSI A117.1 404. Theseare not available except as custom doors — so narrow passagewaysshould be avoided where possible.

These standards have been around for a few years now, and thedoor industry has been slow to respond to the new door widthrequirements. The effect is minimal, however, since most kitchen designsare open plans with doorways, not doors, connecting them to adjoiningrooms.

Rule 2 - Kitchen Door Interference

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Rule 2: Kitchen DoorInterference

Rule 2: ADAGuideline

• Location andplacement

• Minimum landingarea for

Storage• At main sink• Corner cabinet• Total requiredTrash Receptacle• Location and

placement• Minimum number

requiredWalkways• Clearance behind

seating• Minimum widthWaste Receptacle• (See Trash

Receptacle)Work Aisles• (See Aisles)Work Centers• Distance between• Interference with• Traffic among

Rule 1: Kitchen Entry Doors Guideline: No entry door shouldinterfere with the safe operation ofappliances, nor should appliance doorsinterfere with one another. Code Requirements: No national coderequirements. Universal Design Guideline: In addition,the door area should include clear floorspace for maneuvering which variesaccording to the type of door anddirection of approach. See ADA/ANSIGuidelines below. ADA/ANSI Guidelines:

For a standard hinged or swingingdoor, the clearance on the pull side of thedoor should be the door width plus 18” by60”. (ANSI A 117.1 404.2.3.1)

The

clearance on the push side of the doorshould be a rectangle the with of the door times 48” (See illustration). (ANSI A 117.1 404.2.3.1)

Comments: Door interference can be subtle. For example, we like to locate refrigerators andpantries at the edge of the kitchen so that snack-seekers can get what they want without crossinginto the main, working part of the kitchen. However, there is a good risk that the door of arefrigerator located next to an entry door will block entry when the refrigerator door is open. Ifcabinets are improperly spaced, the doors of two adjacent cabinets may strike each other. Inkitchen remodels, working within an existing space, such problems may be unavoidable. But, theyshould be avoided if possible.

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Rule 3: Distance BetweenWork Centers

Rule 4: Separate workcenters

Rule 3 - Distance Between Work Centers (Kitchen Triangle)

Guideline: In a kitchen with three work centers the sum of thethree traveled distances should total no more than 26 feet with nosingle leg of the triangle measuring less than 4 feet nor more than9 feet. Universal Design Guideline The kitchen guidelinerecommendation meets Universal Design Guideline standards. Code Requirements: No national code requirements. Notes:

A major appliance and its surrounding landing/work area forma work center. The distances between the three primary workcenters (cooking surface, clean-up/prep primary sink, andrefrigeration storage) form a work triangle.

When the kitchen plan includes more than three primaryappliance/work centers, each additional travel distance to another

appliance/work center should measure no less than 4' nor more than 9'.

Each leg is measured from the center-front of the appliance/sink.

No work triangle leg may intersect an island/peninsula or other obstacle by more than 12".

Comments: The concept of a kitchen work triangle was developed in the early 20th century, andhas now been superseded by more modern concepts such as integrated work zones. It does notwork in every situation. For example, in a Pullman kitchen where the sink, cooking surface andrefrigerator are on one wall, no triangle of any kind is possible. Nonetheless, for most kitchens, itremains a valuable preliminary gauge of how well a kitchen design is likely to function.

Rule 4 - Separate work centers

Guideline: A full-height, full-depth, tall obstacle should not separate twoprimary work centers. A properly recessed tall corner unit will not interruptthe work flow and is acceptable. (Examples of a full-height obstacle are atall oven cabinet or pantry cabinet.)

Code Requirements: No national code requirements.

Universal Design Guideline: The kitchen guideline recommendationmeets Universal Design Guideline standards.

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Rule 5: Work Triangle Traffic

Rule 6: Work Aisle

Rule 5 - Work Triangle Traffic

Guideline: No major traffic patterns should cross through thebasic work triangle.

Code Requirements: No national code requirements.

Universal Design Guideline: The kitchen guidelinerecommendation meets Universal Design Guideline standards.

Comments: Clearly this rule is an ideal standard for newkitchens. But, in a great many existing kitchens built before1970, the kitchen is also a hallway leading to the back dooror basement. The major traffic pattern is straight throughheart of the kitchen work triangle.

Unless significant alterations are made to the structure of thehouse, there is usually little that can be done about it. If possible, however, locate the sink and rangeor cooktop out of the traffic path. If the refrigerator is in or adjacent to the path, it does little harm.

\ Quite often a suitable the the ailes in the kitchen triangle can be widened by adjusting the depth of

adjacent cabinets, but not below 21" of depth.

Rule 6 - Work Aisle

Guideline: The width of a work aisle should be at least 42”for one cook and at least 48” for multiple cooks. Measurebetween the counter frontage, tall cabinets and/or appliances.

Code Requirements: No national code requirements.

Universal Design Guideline: Kitchen guidelinerecommendation meets Universal Design recommendation.See Code References for specific applications.

ADA/ANSI Guidelines:

A clear floor space of at least 30” by 48” shouldbe provided at each kitchen appliance. Clear floorspaces can overlap. (ANSI A 117.1 305.3, 804.6.1).(ANSI A 117.1 404.2.3.1)

In a U-shaped kitchen, plan a minimum clearanceof 60” between opposing arms. (ANSI A117.1804.2.2, 1003.12.1.2).

Include a wheelchair turning space with a diameter of at least 60”, which can include knee* andtoe* clearances. (ANSI A117.1 304.3.1).

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Rule 7: Walkway

A wheelchair turning space could utilize a T-shaped clear space, which is a 60” square with two12” wide x 24” deep areas removed from the corners of the square. This leaves a minimum 36” widebase and two 36” wide arms. T-shaped wheelchair turning spaces can include knee and toe clearances.(ANSI A117.1 304.3.2).

Notes: In planning a Universal Access Kitchen...

Knee clearance must be a minimum 30” wide (36” to use as part of the T-turn) and maintain a 27”clear space under the cabinet, counter or sink for a depth of 8”. The next 3” of depth may slope downto a height of 9”, with a clear space of at least 17” extending beneath the element. (ANSI 306.3).

Toe clearance space under a cabinet or appliance is between the floor and 9” above the floor.Where toe clearance is required as part of a clear floor space, the toe clearance should extend 17”minimum beneath the element. (ANSI A117.1 306.2).

Comments: Walkway vs. Work Aisle

There is a great deal of confusion over the distinction between a walkway and a workaisle. A work aisle is where a person stands while working in the kitchen. A walkway is thepassageway through the kitchen.

Especially is older kitchens, the work aisle and walkway may be combined and be usedboth for work and for traversing the kitchen. In such case the minimum width of thecombined walkway/work aisle should be 48", where possible.

Rule 7 - Walkway

Guideline: The width of a walkway should be at least 36”. Code Requirements: No national code requirements. Universal Design Guideline: If two walkways are perpendicularto each other, one walkway should be at least 42” wide. Comments: Walkway vs. Work Aisle

There is a great deal of confusion over the distinctionbetween a walkway and a work aisle. A work aisle is wherea person stands while working in the kitchen. A walkway isthe passageway through the kitchen.

Especially is older kitchens, the work aisle and walkwaymay be combined and be used both for work and for

traversing the kitchen. In such case the minimum width of the combined walkway/work aisleshould be 48", where possible.

Rule 8 - Traffic Clearance at Seating

Guideline: In a seating area where no traffic passes behind a seated diner, allow 32” of clearance from the

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Rule 8: Traffic Clearance atSeating

counter/table edge to any wall or other obstruction behind theseating area.

Code Requirements: No national code requirements. Notes:

If traffic passes behind the seated diner, allow at least36” to edge past.

If traffic passes behind the seated diner, allow at least44” to walk past.

Comments:

A 32" clearance is almost never appropriate. Itcan only work in a seating area that has just oneseat. If there are two seats, however, then the user ofthe second seat will have to pass behind the user ofthe first seat to get to the second seat, and the 36"clearance rule applies to allow the second person toedge past. A 44" clearance is better, if room isavailable.

A seating area should never extend into a workaisle, but may extend into a walk area if a minimumwalk space of 44" is provided. This allows a walker topass behind the seated diners. A 60" space is better, and required for wheelchair access.

Universal Design Guideline: In a seating area where no traffic passes behind a seated diner, allow 36” ofclearance from the counter/table edge to any wall or other obstruction behind the seating area.

Notes: If traffic passes behind the seated diner, plan a minimum of 60” to allow passage for a person in awheelchair.

Rule 9 - Seating Space

Guideline: Kitchen seating should be a minimum of 24" wide for each person and,

For 30" high tables/counters, a minimum 18" deep clear knee space for each seated diner.For 36" high counters, a minimum 15" deep clear knee space for each seated diner.For 42" high counters, a minimum 12"deep clear knee space for each seated diner.

Code Requirements: No national code requirements.

Universal Design Guideline:

Kitchen seating areas should be 28” – 34” high x 30” – 36” wide x 19” deep to betteraccommodate people of various sizes or those using a mobility aid.

Recommended minimum size for a knee space at a table or counter is 36” wide x 27” high x 19”deep.

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Rule 10: Cleanup/Prep SinkPlacement

Rule 9: Seating Space

Comments:

Measure knee space from the front edge of the table orcounter.

While a 24" wide space for each diner is workable, it is notvery comfortable. A 28-30" wide space is better and shouldbe considered the minimum where space is available.

Rule 10 - Cleanup/Prep Sink Placement

Guideline: If a kitchen hasonly one sink, locate itadjacent to or across from thecooking surface and refrigerator. Code Requirements: No national code requirements. Universal Design Guideline: Plan knee spaces at the sink toallow for a seated user. Recommended minimum size for a kneespace is 36” wide x 27” high x 8” deep, increasing to 17” deep inthe toe space, which extends 9” from the floor. Insulation forexposed pipes should be provided. ADA/ANSI Guidelines:

The sink should be no more than 34” high or adjustablebetween 29” and 36”. (ANSI 117.1.1002.4.2).

The sink bowl should be no more than 6 1/2” deep (ANSI 117.1 1002.12.4.3).

Exposed water supply and drain pipes under sinks should be insulated or otherwise configured toprotect against contact. There should be no sharp or abrasive surfaces under sinks. (ANSI A117.1606.6).

Comments:We have never understood the purpose of this rule. If a sink is located in a kitchen, it mustbe either adjacent to or across from the cooking surface and refrigerator. As a matter of physics,there is no place else the sink can be placed. This guideline is really not much of a help.

Rule 11 - Cleanup/Prep Sink Landing Area

Guideline: Include at least a 24” wide landing area [Note C] to one side of the sink and at least an 18” widelanding area on the other side.

Code Requirements: No national code requirements.

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Rule 11: Cleanup/PrepSink Landing Area

Rule 11: Cleanup/Prep SinkLanding Area

Rule 12: Food PreparationWork Area

Notes:

Note A: If all ofthe countertop at thesink is not the sameheight, then plan a24” landing area onone side of the sinkand 3” of countertopfrontage on the otherside, both at the sameheight as the sink.

Note B: The 24” of recommended landing area can be metby 3” of countertop frontage from the edge of the sink to theinside corner of the countertop if more than 21” of countertopfrontage is available on the return.

Note C: Landing area is measured as countertop frontageadjacent to a sink and/or an appliance. The countertop must beat least 16” deep and must be 28” to 45” above the finished floor to qualify.

Universal Design Guideline: Kitchen guideline recommendation meets Universal Design standards.

Comments: In Universal Design, it is not uncommon for the cabinet containing the sink to be lowerthan the adjacent cabinets. Hence the standard in Note A that allows the landing area to be at adifferent level than the sink countertops as long as there is at least 24" of same-level countertopspace on one side of the sink.

Rule 12 - Food Preparation Work Area

Guideline: Include a section of continuous countertop at least30” wide x 24” deep immediately next to a sink for a primarypreparation/work area. Code Requirements: No national code requirements. Universal Design Guideline: A section of continuous countertopat least 30” wide with a permanent or adaptable knee spaceshould be included somewhere in the kitchen. ADA/ANSI Guidelines: In a kitchen, there should be at least one30” wide section of counter, 34” high maximum or adjustablefrom 29” to 36”. Cabinetry can be added under the work surface,provided it can be removed or altered without removal or

replacement of the work surface, and provided the finished floor extends under the cabinet. (ANSI A 117.18.04.6.3, 1003.12.6.3)

Comments: There are very limited circumstances under which the countertop next to a sink shouldbe less than 30" wide. If the countertop is deeper than the standard 25", the minimum width should,nonetheless, remain 30". As a practical matter, it is sometimes necessary to decrease the depth of

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Rule 13: Dishwasher Placement

the countertop (never to less than 21"). If this is the case, increase the width of the countertop workarea to 36".

Rule 13 - Dishwasher Placement

Guideline: Locate nearest edge of the primary dishwasher within 36” of the nearest edge of a cleanup/prepsink.

Notes:

Note A: Provide at least21”* of standing space betweenthe edge of the dishwasher andcountertop frontage, appliancesand/or cabinets, which areplaced at a right angle to thedishwasher.

Note B: *In a diagonalinstallation, the 21” is measuredfrom the center of the sink to

the edge of the dishwasher door in an openposition.

Code Requirements: No national code requirements.

Universal Design Guideline: Raise dishwasher 6” – 12” when it can be planned with appropriate landingareas at the same height as the sink.

ADA/ANSI Guidelines: A clear floor space of at least 30” x 48” should be positioned adjacent to thedishwasher door. The dishwasher door in the open position should not obstruct the clear floor space for thedishwasher or the sink. (ANSI A 117.1 804.6.3, 1003.12.6.3)

Comments: The modern dishwasher is an ergonomic disaster. It's much too hard to use. You have tobend and stoop a lot to load and unload it. You have to spend a lot of time opening and closingthe top tray to reach the bottom tray. The bottom-hinged drawer gets in the way of people movingaround the kitchen and makes it much harder for mobility impaired users to load and unload. It isnot a very user-friendly or efficient appliance.

The solution is to raise the dishwasher off the floor so that the center of the appliance is about waisthigh. In kitchens where it is possible, that's what we do. The new drawer-style dishwashers are a vastimprovement, but as of yet, very pricey. For more information of dishwasher placement, see Mise-en-Place: What We Can Learn About Kitchen Design from Commercial Kitchens. For moreinformation about ergonomic kitchen design, see Body Friendly Design: Kitchen Ergonomics.

Rule 14 - Waste Receptacles

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Rule 15: AuxiliarySink

Guideline: Include at least two waste receptacles. Locate one near each of thecleanup/prep sink(s) and a second for recycling either in the kitchen or nearby. Code Requirements: No national code requirements. Universal Design Guideline: Kitchen guideline recommendation meets UniversalDesign Standard. Comments: The best location for the trash and recycling bins in most kitchens isunder the sink. This placement makes the best use of a cabinet space that isotherwise hard to use because of the piping and disposer

Rule 15 - Auxiliary Sink

Guideline: At least 3” of countertop frontage should be provided on oneside of the auxiliary sink, and 18” of countertop frontage on the other side,both at the same height as the sink. Code Requirements: No national code requirements. Universal Design Guideline: Plan knee spaces at, or adjacent to, theauxiliary sink to allow for a seated user. Recommended minimum size for aknee space is 36” wide x 27” high x 8” deep, increasing to 17” deep in thetoe space, which extends 9” from the floor. Insulation for exposed pipesshould be provided. ADA/ANSI Guidelines:

The sink should be no more than 34” high or adjustable between 29” and 36”. (ANSI117.1.1002.4.2).

The sink bowl should be no more than 6 1/2” deep (ANSI 117.1 1002.12.4.3).

Exposed water supply and drain pipes under sinks should be insulated or otherwise configured toprotect against contact. There should be no sharp or abrasive surfaces under sinks. (ANSI A117.1606.6).

Rule 16 - Refrigerator Landing Area

Guideline: Include at least:

A. 15” of landing area on the handle side of the refrigerator, or

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Rule 16: Refrigerator LandingArea

Rule 17: Cook Surface Landing Area

B. 15” of landing area on either side of a side-by-siderefrigerator, or

C. 15” of landing area which is no more than 48”across from the front of the refrigerator, or

D. 15” of landing area above or adjacent to anyundercounter style refrigeration appliance.

Universal Design Guideline: See ADA/ANSI Guidelines.

ADA/ANSI Guidelines: A clear floor space of 30” x 48”should be positioned for a parallel approach to therefrigerator/freezer with the center-line of the clear floorspace offset 24” maximum from the center-line of theappliance. (ANSI A 117.1 804.6.6, 1003.12.6.6)

Rule 17 - Cook Surface Landing Area

Guideline: Include a minimum of 12” of landing area on one side of a cooking surface and 15” on the otherside.

Notes:

Note A: The 12” and 15” landing areas must beat the same height as the cooking surface.

Note B: For safety reasons, in an island orpeninsula situation, the countertop should alsoextend a minimum of 9” behind the cookingsurface if the counter height is the same as thesurface-cooking appliance.

Note C: For an enclosed configuration, areduction of clearances shall be in accordance withthe appliance manufacturer’s instructions or perlocal codes. (This may not provide adequatelanding area.)

Code Requirements: No national code requirements.

Comments:

Note A is ambiguous. Surfaces adjacent to a cooktop or range are almost never exactlyat the same level as the cooking surface. The guideline is met if the adjacent surface isroughly at the same level as the cooking surface.

The purpose of the guidelines for cooking surface landing areas is not just ensuring enoughworking space on both side of the cooking appliance, but to ensure that there is a sufficient

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Rule 18: Cooking SurfaceClearance

space between the cooking appliance and any combustible cabinet materials for safety.

Most safety codes require that a cooking surface next to a door be separated from thedoorway by at least 12" of countertop. We have always interpreted this to mean 12' from theflammable door trim.

Universal Design Guideline: Lower the cooktop to 34” maximum height and create a knee space beneaththe appliance.

ADA/ANSI Guidelines:

When a forward-approach clear floor space is provided at the cooktop, it should provide knee andtoe clearance and the underside of the cooktop should be insulated or otherwise configured to preventburns, abrasions, or electric shock. (ANSI 1002.12.6.4)

The location of cooktop controls should not require reaching across burners. (ANSI 1003.12.6.4)

Rule 18 - Cooking Surface Clearance

Guideline: Allow 24” of clearance between the cooking surfaceand a protected noncombustible surface above it. Code Requirements:

At least 30” of clearance is required between the cookingsurface and an unprotected/combustible surface above it. (IRC M1901.1).

If a microwave hood combination is used above the cookingsurface, then the manufacturer’s specifications should befollowed. (IRC M 1504.1)

Comments:

This rule must be coordinated with Rule 19. Most often,the item installed above a range or cooktop is a rangehood or microwave/hood combination. In all cases, theminimum clearance specified by the appliance's installationinstructions should be followed rather than this rule if themanufacturer's recommend minimum clearance is greater.

If the manufacturer's clearance guidelines are less thanthe clearance required by this rule, the conservative, and better, approach is to use thegreater clearances specified here. The exception occurs where the clearance specified hereexceeds the manufacturer's maximum clearance, in which case the manufacturer'sclearance specification should be used.

Universal Design Guideline: Kitchen guideline recommendation meets Universal Design Standard.

Rule 19 - Cooking Surface Ventilation

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Guideline: Provide a correctly sized, ductedventilation system for all cooking surfaceappliances. The recommended minimum is 150cubic feet of air per minute (cfm).

Code Requirement:

Manufacturer’s specifications must befollowed. (IRC G 2407.1, IRC G 2447.1).

The minimum required exhaust rate fora ducted hood is 100 cfm and must beducted to the outside. (IRC M 1507.3).

Make-up air may need to be provided.Refer to local codes. (IRC G 2407.4).

Universal Design Guideline: Ventilation controls should be placed 15” – 44” above the floor, operable withminimal effort, easy to read and with minimal noise pollution. ADA/ANSI Guidelines:

Operable parts should be operable with one hand and not require tightgrasping, pinching or twisting of the wrist. The force required to activateoperable parts should be 5 pounds maximum. (ANSI A117.1 309.4).

Where a forward or side reach is unobstructed, the high reach should be 48”maximum and the low reach should be 15” minimum above the floor.(ANSIA117.1 308.2.1 and 308.3.1).

Where a forward or side reach is obstructed by a 20” – 25” deep counter, thehigh reach should be 44” maximum. (ANSI A117.1 308.2.2)

Comments:

Formerly it was permissible in most jurisdictions to recirculate vented air back into thekitchen. The air was drawn into the ventilating device through carbon filters, then blown backinto the kitchen. Recirculation is now not allowed in most jurisdictions. Air must be ventedthrough and wall or the roof to the outdoors. The earlier practice of venting into the attic isalso no longer allowed due to the risk of fire.

Generally the specifications provided by the manufacturer of the ventilation device orsystem must be followed, even if they conflict with other building code requirements. Wherethe manufacturer's specifications are silent, then guidance is to be obtained from theapplicable building code requirements.

Typically make-up air is required when the capacity of the ventilation system exceeds 300cfm. The belief is that at this capacity the house can no longer provide enough air and thereis danger of back-drafting gas appliances. Makeup air is merely air drawn from outside thedwelling through ducting that is installed by a mechanical contractor.

Rule 20 - Cooking Surface Safety

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Place yourextinguisher in plainview or in a clearlymarked cabinet.

Guideline:

A. Do not locate the cooking surface under an operable window.B. Window treatments above the cooking surface should not use flammable

materials.C. A fire extinguisher should be located near the exit of the kitchen away from

cooking equipment.

Code Requirements: No national code requirements.

Comments: While there are no national building code requirements, it is verylikely that a fire extinguisher in your kitchen is mandated by your local buildingor fire code.

Universal Design Guideline: Place fire extinguisher between 15” and 48” off thefinished floor.

Comments:

Put the fire extinguisher in plain view even if you don't like the "industrial look." National FirePrevention Association (NFPA) Guideline 10, Paragraph 6.1.3.1 states, "Extinguishers shall beconspicuously located where they will be readily accessible and immediately available in theevent of fire." Paragraph 6.1.3.3.1 states, "Fire extinguishers shall not be obstructed orobscured from view."

A kitchen fire extinguisher must be rated for class B fires. These are fires fueled byflammable liquids and grease. Most fire extinguishes are rated for class B fires, but check tobe certain.

When you install your fire extinguisher, read the instructions for using it to fight fires.Stopping to read the instructions while a fire is blazing is not a good idea, but using it withoutreading the instructions is an even worse idea.

Test your extinguisher at least every 6 months, more often if the manufacturer recommendsa shorter interval, to make sure it is still charged and functioning.

Rule 21 - Microwave Oven Placement

Guideline: Locate the microwave oven after considering the user’s height and abilities. The ideal locationfor the bottom of the microwave is 3” below the principal user’s shoulder but no more than 54” above thefloor. If the microwave oven is placed below the countertop the oven bottom must be at least 15” off thefinished floor.

Code Requirements: No national code requirements.

Comments:

The current guidelines do not address drawer-type microwaves. These are intended to bemounted under the countertop and are accessed from the top, not from the front. Until

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Rule 21: Microwave OvenPlacement

Rule 22: Microwave Landing Area

guidelines are developed, the best course is to carefullyfollow manufacturer's instructions for placement andmounting.

Over-the-range micro-hoods will need to follow theguideline for locating a range hood in Rules 18 and 19above, as well as this rule. If there is a conflict, the guidelinesof Rules 18 and 19 supersede this rule.

Universal Design Guideline: Locate the microwave controlsabove 15" and below 48". Comments: This guideline is a little vague when it comes tocontrols that have a vertical dimension, such as a keypad,but the illustrations that accompany the guideline seem tosuggest that the entire pad should be below 48".

Rule 22 - Microwave Landing Area

Guideline: Provide at least a 15” landing areaabove, below, or adjacent to the handle side of amicrowave oven.

Code Requirements: No national coderequirements.

Universal Design Guideline: Provide landingarea in front of or immediately adjacent to thehandle side of the microwave.

Comments: Typically there is a countertopnear the microwave that will serve as alanding zone. However, if the microwave islocated in a tall oven cabinet, it may benecessary to provide a landing area. Ifnecessary, a pull-out shelf located under themicrowave will work provided it is strong andstable enough to hold a maximum of 25 lbs.

Rule 23 - Oven Landing Area

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Rule 23: Oven LandingArea

Rule 24: Combining Landing Areas

Guideline:

Include at least a 15” landing area next to or above the oven.

At least a 15” landing area that is not more than 48” across fromthe oven is acceptable if the appliance does not open into a walkway.

Code Requirements: No national code requirements. Comments: An oven in a range has to share the landing zone onone side of the range. One interpretation of Rule 24 (see below)is that the combined landing zone has to be 27" or larger. Wethink the proper interpretation is that the range/oven is oneappliance, so the Rule 24 combination guideline does not apply.Landing zones surrounding range/oven combinations isadequately provided for by Rule 17 which requires a minimum of27" divided between both side of the appliance, with a minimumof 15" on one side. Universal Design Guideline: See ADA/ANSI Guidelines.

ADA/ANSI Guidelines: For side-opening ovens, the door latch side should be next to a countertop (ANSI A117.1 804.6.5.1)

Rule 24 - Combining Landing Areas

Guideline: If two landing areas are adjacent to oneanother, determine a new minimum for the twoadjoining spaces by taking the larger of the twolanding area requirements and adding 12".

Code Requirements: No national coderequirements.

Universal Design Guideline: Kitchen guidelinerecommendation meets Universal DesignStandard.

Comments:

An oven in a range has to share thelanding zone on one side of the range.One interpretation this guideline is thatthe combined landing zone has to be27" or larger. We think the properinterpretation is that the range/oven isone appliance, so this guideline does not apply.

Landing zones surrounding range/oven combinations is adequately provided for by Rule17 which requires a minimum of 27" divided between both side of the appliance, with a

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Rule 25: Countertop Space

minimum of 15" on one side.

Rule 25 - Countertop Space

Guideline: A total of 158” of countertop frontage, 24” deep, withat least 15” of clearance above, is needed to accommodate alluses, including landing area, preparation/work area, and storage. Notes: Built-in appliance garages extending to the countertop canbe counted towards the total countertop frontagerecommendation, but they may interfere with the landing areas. Code Requirements: No national code requirements. Universal Design Guideline: At least two work-counter heightsshould be offered in the kitchen, with one 28”– 36” above thefinished floor and the other 36”– 45” above the finished floor. Comments:

Any countertop at least 24" deep can be counted.Almost all standard countertops meet this requirement —most are 25" deep. If a countertop is shallower than 24",then, according to this Rule, it does not count toward the158" of countertop frontage. However, in remodeling olderkitchens, shallow countertops are often required to meet the

42" and 48" work-aisle requirements of Rule 6. This is where the designer's experience andgood judgment comes into play in making the trade-off. We generally count any countertopat least 21" deep but less than 24" as 2/3rds. So, 3' of 21" countertop would count as 2' ofcountertop frontage.

Countertop is measured at the front edges, so inside corners do not count toward theminimum counter space specified in this guideline.

The guideline allows counting the countertop in front of appliance garages and othersimilar storage that rests on the countertop, even though this reduces the usable countertoparea to as little as 13".

The guideline is not clear how island countertops are to be counted. Do you count just theone side or both sides. If the countertop is accessible from both sides, we count both sides,but not the ends.

Rule 26 - Countertop Corners

Guideline: Specify clipped or round corners rather than pointed corners on all countertops.

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Round or chamfer outside corners forsafety.

Distribution of Shelf andDrawer Space

Location

Kitchen SizeSmallMediumLarge

Wall

Base

Drawer

Pantry

Miscellaneous

300”

520”

360”

180”

40”

360”

615”

400”

230”

95”

360”

660”

525”

310”

145”

Photo: Ikea

Comments:

Although the guidelinedoes not distinguish betweeninside and outside corners, itis clear that therecommendation appliesonly to outside corners.

The guideline does notprovide a minimum radius forrounded corners. On a 1"overhang countertop, thetypical overhang, the largest

radius is about 2".

Corners may be clipped (the more common term is "chamfered") or rounded ("filleted").Both options meet the guideline.

Code Requirements: No national code requirements.

Universal Design Guideline: Kitchen guideline recommendation meets Universal Design Standard.

Rule 27 - Storage

Guideline: The total shelf/drawer frontage is:

1. 1400” for a small kitchen (less than 150 square feet);

2. 1700” for a medium kitchen (151 to 350 square feet);and

3. 2000” for a large kitchen (greater than 350 squarefeet).

Code Requirements: Nonational code requirements. Universal Design Guideline:Plan storage of frequently useditems 15” to 48” above the floor. ADA/ANSI Guidelines:

Where a forward or side reach is unobstructed, the high reach should be48” maximum and the low reach should be 15” minimum above the floor.(ANSI A117.1 308.2.1 and 308.3.1)

Where a 20” – 25” deep counter obstructs a forward or side reach, the high reach should be 44”maximum. (ANSI A117.1 308.2.2)

Notes:

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Shelf and drawer frontage is determined by multiplying the cabinet size by the number and depthof the shelves or drawers in the cabinet, using the following formula: Cabinet width in inches xnumber of shelf/drawers x cabinet depth in feet (or fraction thereof) = Shelf/Drawer Frontage.

The recommended distribution for the shelf/drawer frontage in inches is shown in the table at left.The totals for wall, base, drawer and pantry shelf/ drawer frontage can be adjusted upward ordownward as long as the recommended total stays the same.

Do not apply more than the recommended amount of storage in the miscellaneous category tomeet the total frontage recommendation.

Storage areas that are more than 84” above the floor must be counted in the miscellaneouscategory.

Storage/organizing items can enhance the functional capacity of wall, base, drawer and pantrystorage and should be selected to meet user needs.

Comments: This design guideline is badly out of date. The wholenotion of minimum shelf/drawer frontage is an attempt toquantify functionality that is not readily quantifiable. While thecalculation may serve the need to have some math problemson the various NKBA certification examinations, it has little realworld utility because it does not take into account the trend overthe past twenty year of moving away from shelving in lowercabinets and toward drawers; nor does it distinguish betweenaccessible and inaccessible storage.

We treat the following as inaccessible storage:

The back of a base cabinet shelf behind the first 12",The part of any upper cabinet or tall cabinet shelf behindthe first 16", andAny storage above 78" from the floor. (Actually, we use the upper arc of reach of the primarycook. For more information on arcs of reach, see Mise-en-Place: What We Can LearnAbout Kitchen Design from Commercial Kitchens .)

To illustrate how differentiating between useful and inaccessible storage makes cabinet storagecalculations more accurate, consider the following comparison:

A 24 inch-deep base cabinet with two shelves has the following frontage: 24" x 2' x 2 = 96inches.A 24 inch-deep base cabinet with two drawers has the same frontage: 24" x 2' x 2 = 96 inches.

All of the drawer space is accessible storage. To reach the back 12", just pull the drawer out. But,only the front 12" of the shelves is useful storage, the back 12" is inaccessible. To treat the two storagemodalities as if they provided the same amount of useful storage is misleading and not useful. Thedrawers are more useful storage and their higher utility should be accounted for in calculatingminimum frontage.

In our calculations we score inaccessible storage at only 1/2 the value of accessible storage.

The formula for the accessible part of the shelf remains the same: (width in inches) × (depth in feet) ×(number of shelves), but it applies to just the front 12" of the shelf. So using the above example, thefrontage of the accessible part of the base cabinet shelves is

24" × 1' × 2 shelves = 48" of frontage.

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This custom drawer wraps around the undersinkplumbing, and provide scads of useful storage fordish soap etc.

Stainless lined drawer usedto hold dishcloths, sponges— all the wet stuff thataccumulated at the back ofthe sink — neatly out ofsight. We slso use copperand pexiglas liners.

The revised formula for the back 12" of shelf is (width in inches) × (depth in feet) × (number ofshelves) / 2. This gives the back half of the shelf a reduced frontage of 24" because the back of theshelf is only half as useful as the front of the shelf due to its inaccessibility. The calculation is:

24" × 1' × 2 shelves / 2 = 24" of frontage.

The total frontage for the base cabinet with two shelves is 48" + 24" = 72". The base cabinet withdrawers retains its original frontage of 96". Now the comparison of frontage scores clearly shows thedrawer cabinet to be more useful storage.

It is also usually possible to fit three or four drawers in a lower cabinet, while the maximum practicallimit on shelves is two. If three drawers are used, the frontage calculation works out to 144" or doublethe storage of two shelves. If four drawers are installed, the frontage is 192" or 2.75 times of themaximum practical storage available on two shelves.

This rule just scratches the surface of ergonomic storage. For more information, see these articles:

Body Friendly Design: The Principles of Ergonomic Kitchen Planning

Mise-en-Place: What We Can Learn About Kitchen Design from CommercialKitchens

Pantry Perfect The “Can't Go Wrong” Pantry Design Rules

Rule 28 - Storage at Main Sink

Guideline: Of the total recommended wall, base, drawer and pantry shelf/drawer frontage, the followingshould be located within 72” of the centerline of the main sink:

A. at least 400” for a smallkitchen (less than 150 sq. ft.);

B. at least 480” for a mediumkitchen (150-350 sq. ft.);

C. at least 560” for a large kitchen(more than 350 sq. ft.).

Code Requirements: Nonational code requirements.

Universal Design Guideline:Plan storage of frequently useditems 15” to 48” above thefloor.

CommentsThis rule just scratches the surface ofergonomic storage. For more information, see thesearticles:

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Photo: Hafele

Body Friendly Design: The Principles of Ergonomic Kitchen Planning

Mise-en-Place: What We Can Learn About Kitchen Design from CommercialKitchens

Pantry Perfect The “Can't Go Wrong” Pantry Design Rules

Rule 29 - Corner Cabinet Storage

Guideline: At least one corner cabinet should include afunctional storage device Notes: This guideline does not apply if there are no cornercabinets. Code Requirements: No national code requirements. Universal Design Guideline: Kitchen guidelinerecommendation meets Universal Design Standard. Comments: Corner cabinets are not required in a

kitchen. The guideline seems to imply that they are. The guideline merely recommends that if cornercabinets are included, they should contain usable storage. For much more information on makingthe best use of corner cabinet space, consider…

Off the Wall Kitchens: Living Without Upper Cabinets .

Solving Corner Cabinet Woes (Sidebar).

Rule 30 - Electrical Receptacles

Guideline: GFCI (Ground-fault circuit-interrupter) protection is required on allreceptacles servicing countertop surfaces within the kitchen. (IRC E 3802.6). Refer to IRCE 3801.4.1 through E 3801.4.5 for receptacle placement and locations.

Universal Design Guideline: Lighting controls should be placed 15” – 44” above thefloor, operable with minimal effort, easy to read and with minimal noise pollution.

ADA/ANSI Guidelines:

Operable parts should be operable with one hand and not require tight grasping,pinching or twisting of the wrist. The force required to activate operable partsshould be 5 pounds maximum. (ANSI A117.1 309.4).

Where a forward or side reach is unobstructed, the high reach should be 48” maximum and thelow reach should be 15” minimum above the floor.(ANSI A117.1 308.2.1 and 308.3.1).

Where a forward or side reach is obstructed by a 20” – 25” deep counter, the high reach should be44” maximum. (ANSI A117.1 308.2.2)

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Photo: Merillat

Comments: For more information on the structural components of the kitchen; the piping, heatingand cooling, electricity and lighting, see Behind the Scenes - The Hidden Kitchen.

Rule 31 - Lighting

Guideline: In addition to general lighting required by code, every work surface should be well illuminatedby appropriate task lighting.

Code Requirements:

At least one wall-switch controlled light must beprovided. Switch must be placed at the entrance.(IRC E 3803.2).

Window/skylight area, equal to at least 8% of thetotal square footage of the kitchen, or a total livingspace which includes a kitchen, is required. (IRC R303.1, IRC R 303.2)

Universal Design Guideline: Lighting should be frommultiple sources and adjustable

ADA/ANSI Guidelines:

Operable parts should be operable with one hand and not require tight grasping, pinching ortwisting of the wrist. The force required to activate operable parts should be 5 pounds maximum.(ANSI A117.1 309.4).

Where a forward or side reach is unobstructed, the high reach should be 48” maximum and thelow reach should be 15” minimum above the floor.(ANSI A117.1 308.2.1 and 308.3.1).

Where a forward or side reach is obstructed by a 20” – 25” deep counter, the high reach should be44” maximum. (ANSI A117.1 308.2.2)

Comments:

Code requirements: The requirement that a light switch should be placed at "theentrance" to a kitchen is often interpreted by code inspectors to require a switch at each andevery entrance. The height and position of switches is governed in most jurisdictions by theNational Electrical Code.

For more information on kitchen lighting, see Designing Efficient and Effective KitchenLighting.

Pantry Design RulesDo you know the pantry design guidelines?

Every kitchen needs a pantry. Whatever the size or shape of your kitchen, it should include a convenient place

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to store groceries, and this critical storage requires careful thought and planning. It should be large enough tohold at least a week's worth or groceries, and close enough to the food preparation…more »

Are you ready for your own dream kitchen?

We can build one just right for your budget. E-mail us atdesign@starcraftcustombuilders.com and let's get started.

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