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TLE 7 Kitchen Arrangement and Layout
5 PRIMARY
KITCHEN LAYOUTS
ONE WALL
KITCHEN LAYOUT
The three major work
centers are arranged
along one wall. This is
appropriate for a small
kitchen.
Ideal for apartments and
smaller homes
Works well with the open
designs found in many modern
or current homes
Small moveable table can
provide eating spaces
Can be enhanced with the
addition of an island.
ONE WALL kitchen layout
galley
KITCHEN LAYOUT
Two work centers are on
one side and one work
center is on the other
side. This is appropriate
for a long, narrow
kitchen.
Appliances are close to
one another.
Easy for one cook to
move
Can easily convert to a
U-shaped by closing off
one end
galley kitchen layout
u-shaped
KITCHEN LAYOUT
All three work centers
are found each on
every wall. This is
appropriate for a
spacious kitchen.
Perfect for families who
use their kitchen a great
deal
Provides plenty of counter
space
Efficient work triangle
Can convert one cabinet
leg into a breakfast bar
u-shaped kitchen layout
l-shaped
KITCHEN LAYOUT
The two work centers are
situated on the longer
wall while one work
center is on the shorter
wall. This is appropriate
for a very long kitchen.
Very flexible layout design
Major appliances can be
placed in a large areas
Work areas are close to
each other
Can easily convert to U-
shaped with cabinet leg
addition.
l-shaped kitchen layout
island
KITCHEN LAYOUT
One or two work centers
are at the center and one
work center along the
wall. This is appropriate
for a kitchen with no
continuous wall spaces.
Extremely popular in modern
homes
Most often seen in L- shaped
kitchens
Working areas are traffic-free
Create an extra counter and
storage space
Ideal to add an extra sink or
island grill
island kitchen layout
DESIGNING
kitchen
layout
Provide for continuous Arrange compact work centers
in the preparation and cooking
flow of materials.
centers. ?
Have all operations at the
Design for efficient traffic flow,
same floor level for it is
delivery, and pickup.
much easier and faster.
Provide working condition that
Minimize the distance encourages productivity.
between cooking and the
point of service. Design for sanitation and
safety.