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The Basic Working Triangle

You may well have heard this terminology used before but are unsure what it means. Below is a brief description of
each layout that best conforms to this theory... It will almost certainly be the case that your kitchen size will
determine which concept is best suited to your home. The fundamental design revolves around three major areas of
the kitchen: The cleaning area (sink), the cooking area (range or hob), and the cold area (the refrigerator).

More trips are made within this triangle than any other areas of the kitchen.

For the most efficient layout, it is recommended that the appliances are placed so the distance between any two
of them is no less than three feet (approx. 1 Metre), and no further than seven feet, (approx.2Metres).

The 3 Main Components of a 'Working Triangle'

The Cooking Area
The cooking area consists mainly of a range (or oven and hob), a microwave oven, plus the equipment required to cook and sometimes prepare food. A minimum of 300mm on either side of the cooker should be considered, and more is advisable. This helps the cook to be able to move food from the heat as efficiently as possible, and so prevent accidents from too much travelling with hot pots and pans etc.

The Cleaning Area
The cleaning area is around the sink and/or dishwasher. A waste compactor and waste disposal would also be here if included. Dishes and crockery are usually stored nearby, so they can be moved and tidied away directly. Since food and utensils are also cleaned here, many cooks opt for a bowl and a half sink. The larger are for pots and pans and the smaller for vegetable cleaning etc.

The Cold Area
The 'cold' or 'refrigeration' area is fairly self-explanatory. Cold or perishable foods are stored in the refrigerator and larder, which can be under the worktop or when space allows, in a tower configuration. It is advisable to have as much space around this area as practical, as this will allow for ease of preparation