A kitchen is usually a smaller area or section of a large room used specifically for food preparation and cooking in either a residential or commercial establishment. Commercial kitchens can be found in hotels, restaurants, cafeterias, medical centers, offices, military bases, and other similar establishments. However, these establishments differ in size and function. There are certain things that should be considered when designing a commercial kitchen. Those considerations are available in this article.

The kitchen will typically have one large work station, a refrigerator, a stove top, a sink to wash and clean dishes, and storage for the food and ingredients. Most appliances required for food preparation also have their own designated areas. A sink area for washing up, cleaning up raw foods, and utensils, pots, pans and baking sheets is generally located near the stove top or at the back of the kitchen. The sink area should provide easy access to all areas of the stove. A cooking area for food preparation and cooking is generally located toward the front of the kitchen and closer to the door. A cooking area that is more than one floor above the ground level and that has a concrete base is called a range.

The majority of kitchen designs feature a built-in, rectangular or square kitchen work triangle. The work triangle refers to the central space in the kitchen that allows cooks to circulate easily and get their items at the necessary temperature. In most kitchens, the stove, the refrigerator, and the sink all form the main work triangle.

A cooking area with a counter is known as an open kitchen, as there is no ceiling or walls to break up the open space. These kitchens are convenient for cooking convenience foods and can be made larger or smaller depending on the needs of the cook. A disadvantage of an open kitchen is that it may become cluttered as the cook moves around the room. Open kitchens also offer limited cooking space and, unless designed properly, do not have good ventilation. In some cases, open kitchens have not been designed with the end user in mind and may be difficult for elderly people or those with disabilities to use.

In contrast, a closed kitchen is very cramped and offers good ventilation and lighting. Closeted kitchens are also easy to clean and maintain, because there is no ceiling to break or wall to lean against. Some closets have open doors or can be reached from the counter via a short run of the stove. A benefit of having an open kitchen over a closed one is that there is more room to move around in the kitchen. With a closed kitchen, a cook might need to duck under a pot or turn her head to find the ingredients for a dish.

When designing a new kitchen or remodeling an existing kitchen, the homeowner should consider the pros and cons of both types of kitchens. Both are efficient when cooking and both require limited cooking space. Closed kitchens allow for more storage space, while open kitchens are a good choice if the homeowner chooses to keep appliances out of the kitchen. In either case, the type of kitchen will depend on the cooking needs of the family. A kitchen should be designed so that all members of the family can use it effectively.

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