Ergonomics is the practice of designing kitchens work, flow in kitchen and the processes by taking into account the interaction between all these and the people who use them.
You bend your body in kitchen.
You stretch your hands.
You sit and stand.
And you do these while your cooking or working in kitchen.
Good kitchens designers at Hachiko, take all these human motions into consideration.
And then design your kitchen.
Ergonomics in kitchen helps you a lot. It not only reduces your motions, but also reducees your fatigue.
The result is you enjoy working in your kitchen much more.
And that is our primary objective at Hachiko Kitchen Studio.
Ergonomics analyses the relationship between the human body and the objects we use and the spaces we live and work in, in order to optimise movements and avoid unnatural postures that could be harmful to our health.In the home, the kitchen is one of the areas that most benefits from ergonomics. It ensures ease of use and allows you to move comfortably in the space based on your physical requirements and habits. Ask yourself… Have you ever thought that you move between the dining table and kitchen over 30 times a day? That you open and close drawers, removable shelves and cabinet doors over 80 times a day? That you complete over 50 tasks every day at the kitchen worktop and sink – such as chopping , rinsing lettuce and preparing desserts?
The “WORK TRIANGLE” is the base around which kitchen is arranged. The three main work activities are carried out in this space: food preparation, cooking and washing. It is important that everything in the kitchen is within easy reach, and that you can move freely and comfortably without tiring yourself.One very simple rule is therefore to unite the STORAGE AREA (cupboard, refrigerator), WASHING AREA (sink, dishwasher) and COOKING AREA (hob) using small work triangles
The ideal length of the imaginary line that unites the sink, refrigerator and hob should be no longer than 6m. The length of the individual sides of the triangle, however, can vary based on the size and shape of the room. Ideally, the distance between each zone should be at least 90cm. Excessive distances waste energy, requiring continuous movement from one end of the kitchen to the other. If the three points are too close together however, working becomes uncomfortable and cramped.
Start with the zone dedicated to storing food, which should include the refrigerator and ideally some storage cabinets, as well as a surface for preparing food. After this comes the cooking area, which should include a surface for resting hot pots and pans on next to the oven and hob. The sink area should also include a space where plates and cutlery can be placed after washing. The most important workspace in a kitchen is the one between the sink and the hob; this is where most activities are carried out. Identify the main food preparation area between these two points. This should be the most continuous and longest work surface in the kitchen and should be strong and durable enough to serve a meal on.
Here are some useful tips….
Even though the dimensions of the triangular area vary according to the size and shape of the kitchen, here below are a few fundamental concepts.