Doorways should be at least 32" wide.
Walkways 36".
Work aisles 42" for one cook.
Work aisles 48" for two cooks.
The work triangle should total 26' or less, with no single leg shorter than 4' or longer than 9'.
No major traffic flow should pass through the work triangle.
No entry, appliance, or cabinet doors should interfere with one another.
Seating areas should have 36" clear from counter/table to any obstacle or 65" clear if there is a walkway behind.
Small kitchens (150 square feet or less) should have a t least 144" of wall cabinet.
Large kitchens (150 square feet or more) at least 186" of wall cabinet.
There should be at least 60" of wall cabinets within 72" if the sink center line.
A small kitchen should have at least 156" of base cabinet frontage.
A Large kitchen should have at least 192" of base cabinet frontage.
A small kitchen should have at least l20” of drawer frontage.
A large kitchen should have at least 165” of drawer frontage.
A kitchen should have at least five storage accessibility items (i.e. rollouts etc.).
For kitchens with corners, a functional corner must be used.
At least two waste bins should be used.
Knee space, open or adaptable, should be planned below or adjacent to sinks, cook tops, ranges and ovens.
A clear floor space of 30” x 48” should be allowed in front of all work areas.
There should be a minimum of 21” clear floor space between the dishwasher and any 90-degree corner.
The dishwasher should be within 36” of the sink.
If there is only one sink, it should be between or across from the cooking surface, prep area or fridge.
From the cook top to the bottom of the surface above a minimum of 24” should exist if the surface is fire resistant and 30” if not.
The vent used for the cook top ventilation should have a minimum of 150 CFM.
The cook top should not be place under a window.
The bottom of the microwave should be between 24” and 48” from the floor.
Varied counter top height should be offered, one at 28” to 36” high. The other counter to height should be 36” to 45” high.
A small kitchen should have at least 132” of countertop frontage.
A large kitchen should have at least 198” of countertop frontage.
There should be at least 24” of counter space on one side of the primary sink and 18” on the other side.
There should be at least 18” of counter space on one side of a secondary sink and 3” minimum on the other side.
There should be 15” of landing space above, below or adjacent to the microwave.
There should be at least 9” of counter on one side of the cooking surface and 15” on the other.
There should be at least 15” of counter next to or across from the refrigerator.
There should be at least 15” of counter above, next to or across from the oven.
At least 36” of counter should be planned in the prep area.
When combining work centers, determine the longer of the two required and add 12”.
No two work centers should be separated by any tall structure.
Seating areas require a minimum of 24” of width and a minimum knew clearance of 19” deep for 30” tall table/counter, 15” deep for 36” tall, and 12” deep for 42” tall.
Open-ended countertop corners should be operable with one hand, requiring minimal strength.
Wall mounted equipment (i.e.: switches, telephones etc.) should be 15” to 48” from the floor.
GFI outlets should be specified throughout the kitchen.
Have a fire extinguisher accessible, away from cooking equipment 15” to 48” from the floor.
Window/skylight area should be at least 10% of the square footage of the room.
Every counter should be well illuminated with task or general lighting.
