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Work Triangle for A Kitchen

Work Triangle for a kitchen

 

The “work triangle” is defined by the National Kitchen and Bath Association as an imaginary straight line drawn from the center of the sink, to the center of the cooktop, to the center of the refrigerator and finally back to the sink.

The NKBA suggests these guidelines for work triangles:

  • The sum of the work triangle’s three sides should not exceed 26 feet, and each leg should measure between 4 and 9 feet.
  • The work triangle should not cut through an island or peninsula by more than 12 inches.
  • If the kitchen has only one sink, it should be placed between or across from the cooking surface, preparation area, or refrigerator.
  • No major traffic patterns should cross through the triangle.
  • Efficiency is the triangle’s main goal, as it keeps all the major work stations near the cook, without placing them so close that the kitchen becomes cramped. The work triangle is also designed to minimize traffic within the kitchen so the cook isn’t interrupted or interfered with.