The Thirty-One Kitchen Design Rules, Illustrated
Starting in 1944 the University of Illinois conducted a number of studies of kitchen design and developed the fundamental design principles that are still very much in use. These days the
National Kitchen & Bath Association updates and publishes these basic design standards.
Methodology & Overview
The NKBA Kitchen & Bathroom Planning Guidelines with Access Standards is a collection of illustrations and planning suggestions to aid professionals in the safe and effective planning of kitchens and bathrooms. These guidelines are excerpted from the National Kitchen & Bath Association Professional Resource Library Kitchen Planning and Bath Planning volumes. Designers and those interested in becoming kitchen and bath design professionals benefit by studying the complete body of knowledge found in the NKBA Professional Resource Library.
These flexible and easy-to-understand guidelines were developed under the guidance of the NKBA by a committee of professionals. The committee completed in-depth historical reviews of planning guidelines dating back to 1920. The guidelines published in this booklet reflect a composite of the historical review, current industry environment, future trends, consumer lifestyles, new research, new building codes, and current industry practices; as well as a Kitchen Storage Research Project conducted by Virginia Polytechnic Institute.
The "Universal Design Guideline Access Standard" is a relatively new addition to the guidelines. It defines the rules for kitchens intended for use by persons with less than full physical abilities.
A kitchen that follows all of these rules is almost guaranteed to be both functional and safe. See how many rules your existing kitchen violates for a better understanding of why it may seem awkward and hard to use.
While these guidelines are a good start, they do not substitute for competent kitchen design. Design encompases these rules and much more. It's the "much more" part that gets novice designers in trouble. A new kitchen is a major investment, and not something 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.
Legend
Code Requirements: Refer to national building and access codes. Your local code authority may have modified or added to these national requirements.
ADA/ANSI Guidelines: Refer to Americans with Disabilities Act guidelines and recommendations published by the American National Standards Institute for universal design. These may or may not be mandated by local building codes, but are required in some federally subsidized housing.
Notes: Remarks by the publishers of the rule or standard.
Other Guidelines
These are not the only kitchen design "rules". Designers and carpenters have worked out some rules of thumb over many years that do not arise to the level of "standards", but represent accepted industry practice. We have included these in notes and comments where applicable.
Rule 1 - Kitchen Entry Doors
Guideline: The clear opening of a doorway should be at least 32" wide. This requires a minimum 34" or 2'-10" door.
Code Requirements: No national code requirements.
Universal Design Guideline: The clear opening of a doorway should be at least 34. This would require a minimum 36" or 3-0 door.
ADA/ANSI Guidelines:
- Clear openings of doorways with swinging doors shall be measured between the face of door and stop, with the door open 90 degrees. (ANSI 404.2.3)
- When a passage exceeds 24" in depth, the minimum clear opening increases to 36". (ANSI A117.1 404)
Rule 2 - Kitchen Door Interference
Guideline: No entry door should interfere with the safe operation of appliances, nor should appliance doors interfere with one another.
Code Requirements: No national code requirements.
Universal Design Guideline: In addition, the door area should include clear floor space for maneuvering which varies according to the type of door and direction of approach. See ADA/ANSI Guidelines below.
ADA/ANSI Guidelines:
- For a standard hinged or swinging door, the clearance on the pull side of the door should be the door width plus 18 by 60. (ANSI A 117.1 404.2.3.1)
- The clearance on the push side of the door should be the door width by 48.
(ANSI A 117.1 404.2.3.1)
Rule 3 - Distance Between Work Centers (Kitchen Triangle)
Guideline: In a kitchen with three
work centers the sum of the three traveled distances should total no more than 26' with no single leg of the triangle measuring less than 4 feet nor more than 9 feet.
Universal Design Guideline The kitchen guideline recommendation meets Universal Design Guideline standards.
Code Requirements: No national code requirements.
Notes:
- A major appliance and its surrounding landing/work area form a work center. The distances between the three primary work centers (cooking surface, clean-up/prep primary sink, and refrigeration storage) form a work triangle.
- When the kitchen plan includes more than three primary appliance/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".
Rule 4 - Separate work centers
Guideline: A full-height, full-depth, tall obstacle should not separate two primary work centers. A properly recessed tall corner unit will not interrupt the work flow and is acceptable. (Examples of a full-height obstacle are a tall oven cabinet, tall pantry cabinet, or refrigerator)
Code Requirements: No national code requirements.
Universal Design Guideline: The kitchen guideline recommendation meets Universal Design Guideline standards.
Rule 5 - Work Triangle Traffic
Guideline: No major traffic patterns should cross through the basic work triangle.
Code Requirements: No national code requirements.
Universal Design Guideline: The kitchen guideline recommendation meets Universal Design Guideline standards.
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. Measure between the counter frontage, tall cabinets and/or appliances.
Code Requirements: No national code requirements.
Universal Design Guideline: Kitchen guideline recommendation meets Universal Design recommendation. See Code References for specific applications.
ADA/ANSI Guidelines:
- A clear floor space of at least 30 by 48 should be provided at each kitchen appliance. Clear floor spaces 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 clearance of 60 between opposing arms. (ANSI A117.1 804.2.2, 1003.12.1.2).
- Include a wheelchair turning space with a diameter of at least 60, which can include knee* and toe* clearances. (ANSI A117.1 304.3.1).
- A wheelchair turning space could utilize a T-shaped clear space, which is a 60 square with two 12 wide x 24 deep areas removed from the corners of the square. This leaves a minimum 36 wide base and two 36 wide arms. T-shaped wheelchair turning spaces can include knee and toe clearances. (ANSI A117.1 304.3.2).
Notes:
- 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 down to 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).
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 perpendicular to each other, one walkway should be at least 42 wide.
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 counter/table edge to any wall or other obstruction behind the seating area.
Code Requirements: No national code requirements.
Notes:
- If traffic passes behind the seated diner, allow at least 36 to edge past.
- If traffic passes behind the seated diner, allow at least 44 to walk past.
Universal Design Guideline: In a seating area where no traffic passes behind a seated diner, allow 36 of clearance 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 a wheelchair.
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 better accommodate 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.
Rule 10 - Cleanup/Prep Sink Placement
Guideline: If a kitchen has only one sink, locate it adjacent to or across from the cooking surface and refrigerator.
Code Requirements: No national code requirements.
Universal Design Guideline: Plan knee spaces at the sink to allow for a seated user. Recommended minimum size for a knee space is 36 wide x 27 high x 8 deep, increasing to 17 deep in the toe space, which extends 9 from the floor. Insulation for exposed pipes should be provided.
ADA/ANSI Guidelines:
- The sink should be no more than 34 high or adjustable between 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 to protect against contact. There should be no sharp or abrasive surfaces under sinks. (ANSI A117.1 606.6).
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 wide landing area on the other side.
Code Requirements: No national code requirements.
Notes:
- Note A: If all of the countertop at the sink is not the same height, then plan a 24 landing area on one side of the sink and 3 of countertop frontage on the other side, both at the same height as the sink.
- Note B: The 24 of recommended landing area can be met by 3 of countertop frontage from the edge of the sink to the inside corner of the countertop if more than 21 of countertop frontage is available on the return.
- Note C: Landing area is measured as countertop frontage adjacent to a sink and/or an appliance. The countertop must be at 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.
Rule 12 - Food Preparation Work Area
Guideline: Include a section of continuous countertop at least 30 wide x 24 deep immediately next to a sink for a primary preparation/work area.
Code Requirements: No national code requirements.
Universal Design Guideline: A section of continuous countertop at least 30 wide with a permanent or adaptable knee space should be included somewhere in the kitchen.
ADA/ANSI Guidelines: In a kitchen, there should be at least one 30 wide section of counter, 34 high maximum or adjustable from 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 117.1 8.04.6.3, 1003.12.6.3)
Rule 13 - Dishwasher Placement
Guideline: Locate nearest edge of the primary dishwasher within 36 of the nearest edge of a cleanup/prep sink.
Notes:
- Note A: Provide at least 21* of standing space between the edge of the dishwasher and countertop frontage, appliances and/or cabinets, which are placed at a right angle to the dishwasher.
- Note B: *In a diagonal installation, the 21 is measured from the center of the sink to the edge of the dishwasher door in an open position.
Code Requirements: No national code requirements.
Universal Design Guideline: Raise dishwasher 6 12 when it can be planned with appropriate landing areas 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 the dishwasher door. The dishwasher door in the open position should not obstruct the clear floor space for the dishwasher or the sink. (ANSI A 117.1 804.6.3, 1003.12.6.3)
Rule 14 - Waste Receptacles
Guideline: Include at least two waste receptacles. Locate one near each of the cleanup/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 Universal Design Standard.
Rule 15 - Auxiliary Sink
Guideline: At least 3 of countertop frontage should be provided on one side 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, the auxiliary sink to allow for a seated user. Recommended minimum size for a knee space is 36 wide x 27 high x 8 deep, increasing to 17 deep in the toe space, which extends 9 from the floor. Insulation for exposed pipes should be provided.
ADA/ANSI Guidelines:
- The sink should be no more than 34 high or adjustable between 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 to protect against contact. There should be no sharp or abrasive surfaces under sinks. (ANSI A117.1 606.6).
Rule 16 - Refrigerator Landing Area
Guideline: Include at least:
- 15 of landing area on the handle side of the refrigerator, or
- 15 of landing area on either side of a side-by-side refrigerator, or
- 15 of landing area which is no more than 48 across from the front of the refrigerator, or
- 15 of landing area above or adjacent to any undercounter 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 the refrigerator/freezer with the centerline of the clear floor space offset 24 maximum from the centerline of the appliance. (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 other side.
Notes:
- Note A: The 12 and 15 landing areas must be at the same height as the cooking surface.
- Note B:For safety reasons, in an island or peninsula situation, the countertop should also extend a minimum of 9 behind the cooking surface if the counter height is the same as the surface-cooking appliance.
- Note C: For an enclosed configuration, a reduction of clearances shall be in accordance with the appliance manufacturers instructions or per local codes. (This may not provide adequate landing area.)
Code Requirements: No national code requirements.
Universal Design Guideline: Lower the cooktop to 34 maximum height and create a knee space beneath the appliance.
ADA/ANSI Guidelines:
- When a forward-approach clear floor space is provided at the cooktop, it should provide knee and toe clearance and the underside of the cooktop should be insulated or otherwise configured to prevent burns, 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 surface and a protected noncombustible surface above it.
Code Requirements:
- At least 30 of clearance is required between the cooking surface and an unprotected/combustible surface above it. (IRC M 1901.1).
- If a microwave hood combination is used above the cooking surface, then the manufacturers specifications should be followed. (IRC M 1504.1)
Universal Design Guideline: Kitchen guideline recommendation meets Universal Design Standard.
Rule 19 - Cooking Surface Ventilation
Guideline: Provide a correctly sized, ducted ventilation system for all cooking surface appliances. The recommended minimum is 150 cubic feet of air per minute (cfm).
Code Requirement:
- Manufacturers specifications must be followed. (IRC G 2407.1, IRC G 2447.1).
- The minimum required exhaust rate for a ducted hood is 100 cfm and must be ducted 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 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 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.(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 be 44 maximum. (ANSI A117.1 308.2.2)
Rule 20 - Cooking Surface Safety
Guideline:
- Do not locate the cooking surface under an operable window.
- Window treatments above the cooking surface should not use flammable materials.
- A fire extinguisher should be located near the exit of the kitchen away from cooking equipment.
Code Requirements: No national code requirements.
Universal Design Guideline: Place fire extinguisher between 15 and 48 off the finished floor.
Rule 21 - Microwave Oven Placement
Guideline: Locate the microwave oven after considering the users height and abilities. The ideal location for the bottom of the microwave is 3 below the principal users shoulder but no more than 54 above the floor. If the microwave oven is placed below the countertop the oven bottom must be at least 15 off the finished floor.
Code Requirements: No national code requirements.
Universal Design Guideline: Locate the microwave controls above 15" and below 48".
Rule 22 - Microwave Landing Area
Guideline: Provide at least a 15 landing area above, below, or adjacent to the handle side of a microwave oven.
Code Requirements: No national code requirements.
Universal Design Guideline: Provide landing area in front of or immediately adjacent to the handle side of the microwave.
Rule 23 - Oven Landing Area
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 from the oven is acceptable if the appliance does not open into a walkway.
Code Requirements: No national code requirements.
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 A 117.1 804.6.5.1)
Rule 24 - Combining Landing Areas
Guideline: If two landing areas are adjacent to one another, determine a new minimum for the two adjoining spaces by taking the larger of the two landing area requirements and adding 12".
Code Requirements: No national code requirements.
Universal Design Guideline: Kitchen guideline recommendation meets Universal Design Standard.
Rule 25 - Countertop Space
Guideline: A total of 158 of countertop frontage, 24 deep, with at least 15 of clearance above, is needed to accommodate all uses, including landing area, preparation/work area, and storage.
Notes: Built-in appliance garages extending to the countertop can be counted towards the total countertop frontage recommendation, but they may interfere with the landing areas.
Code Requirements: No national code requirements.
Universal Design Guideline: At least two work-counter heights should be offered in the kitchen, with one 28 36 above the finished floor and the other 36 45 above the finished floor.
Rule 26 - Countertop Corners
Guideline: Specify clipped or round corners rather than pointed corners on all countertops.
Code Requirements: No national code requirements.
Universal Design Guideline: Kitchen guideline recommendation meets Universal Design Standard.
Rule 27 - Storage
| Guideline Distribution of Shelf and Drawer Space |
| Location |
Small |
Medium |
Large |
|
Wall
Base
Drawer
Pantry
Miscellaneous
|
300
520
360
180
40
|
360
615
400
230
95
|
360
660
525
310
145
|
|
Guideline: The total shelf/drawer frontage is:
|
- 1400 for a small kitchen (less than 150 square feet);
- 1700 for a medium kitchen (151 to 350 square feet); and
- 2000 for a large kitchen (greater than 350 square feet).
|
Notes:
- Shelf and drawer frontage is determined by multiplying the cabinet size by the number and depth of the shelves or drawers in the cabinet, using the following formula: Cabinet width in inches x number 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 or downward as long as the recommended total stays the same.
- Do not apply more than the recommended amount of storage in the miscellaneous category to meet the total frontage recommendation.
- Storage areas that are more than 84 above the floor must be counted in the miscellaneous category.
- Storage/organizing items can enhance the functional capacity of wall, base, drawer and pantry storage and should be selected to meet user needs.
Code Requirements: No national code requirements.
Universal Design Guideline: Plan storage of frequently used items 15 to 48 above the floor.
ADA/ANSI Guidelines:
- 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. (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)
Rule 28 - Storage at Main Sink
Guideline: Of the total recommended wall, base, drawer and pantry shelf/drawer frontage, the following should be located within 72 of the centerline of the main sink:
- at least 400 for a small kitchen (less than 150 sq. ft.);
- at least 480 for a medium kitchen (150-350 sq. ft.);
- at least 560 for a large kitchen (more than 350 sq. ft.).
Code Requirements: No national code requirements.
Universal Design Guideline: Plan storage of frequently used items 15 to 48 above the floor.
Rule 29 - Corner Cabinet Storage
Guideline: At least one corner cabinet should include a functional storage device
Notes: This guideline does not apply if there are no corner cabinets.
Code Requirements: No national code requirements.
Universal Design Guideline: Kitchen guideline recommendation meets Universal Design Standard.
Rule 30 - Electrical Receptacles
Guideline: GFCI (Ground-fault circuit-interrupter) protection is required on all receptacles servicing countertop surfaces within the kitchen. (IRC E 3802.6). Refer to IRC E 3801.4.1 through E 3801.4.5 for receptacle placement and locations.
Universal Design Guideline: Lighting controls should be placed 15 44 above the floor, 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 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.(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 be 44 maximum. (ANSI A117.1 308.2.2)
Rule 31 - Lighting
Guideline: In addition to general lighting required by code, every work surface should be well illuminated by appropriate task lighting.
Code Requirements:
- At least one wall-switch controlled light must be provided. Switch must be placed at the entrance. (IRC E 3803.2).
- Window/skylight area, equal to at least 8% of the total square footage of the kitchen, or a total living space which includes a kitchen, is required. (IRC R 303.1, IRC R 303.2)
Universal Design Guideline: Lighting should be from multiple sources and adjustable
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 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.(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 be 44 maximum. (ANSI A117.1 308.2.2)
Pantry Design Rules
Do you know the pantry design guidelines?
Every kitchen needs a pantry. These Guidelines recommend between 180" and 310" of pantry storage. Whatever the size of your kitchen, it should include a convenient place to store groceries, and this critical storage requires careful thought and planning. It should be large enough to hold at least a week's worth or groceries, and close enough to the food preparation…
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