ERGONOMICS IN THE KITCHEN

When designing a kitchen there are some things that are good to take into account if we
want it to be functional and ergonomic.

Sometimes the aesthetics do not reveal the impractical part of some kitchen furniture or
layouts. Getting an ergonomic kitchen is largely determined by the distribution, but also by
the furniture.

On many occasions, the choice of kitchen furniture is a matter of taste, but one of the
concepts that best defines a good piece of furniture is one that adapts to the person, and not
the other way around.

BEGINNING
 Proper distribution of the workspace
 Allow correct and varied working postures
 Choice of furniture and appliances based on the specific needs of the user
 Distribution of the workspace and furniture considering visibility, lighting and light
reflection

The distribution
One of the first choices to make when starting the design of a kitchen is the
distribution of the furniture. Next, we talk about the most chosen ones to achieve an
ergonomic kitchen.
TYPES OF KITCHENS
 L-shaped distribution
This is one of the layouts that is most used in small kitchens and in rooms that have
a rectangular or square shape.
Both the low and high furniture are distributed on two of the four walls, achieving
this characteristic L shape. This distribution allows you to use the space effectively.
 U distribution
As long as space allows, a U-shaped kitchen will provide us with great ergonomics,
since it ensures that we have everything at hand. Additionally, if it is a very large
kitchen, an island can be installed, which provides additional space and helps with
daily tasks.
 Distribution on two fronts
As in the previous one, it allows everything to be at hand. The countertop is split in
half, creating two countertops facing each other.
 Island kitchens
They are the ones that require the most space, since the ideal is that there is at least
90cm for traffic around all sides of the island. The most common thing is to
incorporate them in projects in which an open space or Open Concept is sought,
joining the living room to it. The island allows you to create anything from a work
space to a dining space, depending on the needs of each project.
 Linear kitchens
It is the simplest distribution of all. It is the ideal layout for long and narrow
kitchens. In this type of kitchen there is more movement and generally the cleaning
and cooking area is located in the middle, with the storage and refrigeration area on
the right or left depending on whether we are left- or right-handed.

In any layout chosen, if what we want is to achieve an ergonomic kitchen, it is

important that the work triangle is respected. This is an easy concept to apply when
planning the layout and creating a much more functional kitchen. The kitchen is
divided into the washing area, the cooking area and the storage area, marking a
triangle between them.
ACTIVITIES CARRIED OUT IN A KITCHEN

Kitchen tasks can be very laborious, despite the help that many accessories and appliances
provide. A good organization of spaces can reduce obstacles in unnatural and unnecessary
movements and movements. The layout of the different areas of the kitchen, with respect to
distances, and the organization of rational circulation are essential for working in the
kitchen to be a creative and entertaining activity. A very simple solution is to unite the
storage area (pantry, refrigerator), the water area (sink, dishwasher) and the cooking area
(cooktop), by means of small work triangles and, therefore, , short journey. The sum of the
three sides that join them should not exceed 650 cm. In the ideal kitchen layout, the three
areas should be interspersed with countertops.

KITCHEN MATERIALS

 Material with which the furniture is made:

 There are three types of materials with which kitchen furniture is manufactured,
depending on each type it will have a different price.
1. Chipboard base furniture. They are furniture made from scrap wood
compacted with resins or glues. The main advantages are that they are cheap
and there is a wide variety of textures and colors, but the disadvantages are
that since they are chipboard furniture, they can only be smooth, without
moldings or frames.
2. Furniture made of medium density DM boards or pressed wood fibre.
These furniture are more expensive than chipboard because they have higher
quality. The main advantage is that if they are scratched or damaged, as the
MDF boards have lacquer, you just have to putty them again and they will
be like new.
3. Furniture made of solid wood boards. This type of material is made with
thin layers of solid wood overlapped. The drawback is that it is very
expensive, there are even some manufacturers that do not sell it.

 Material with which the furniture is covered

The materials that cover furniture can be of seven types
1. Furniture covered in veneered wood or solid wood . It is a classic and has
many fans because it is elegant, natural and timeless. Depending on the
treatments of the wood, if it is good it will have a lot of resistance.
2. Furniture covered in PVC or polylaminates. These are vinyl sheets,
which imitate wood and are very thin. The disadvantages of using wood
polylaminates are that they do not resist the passage of time or temperature
changes, causing the vinyl to peel off, and since they are imitations of vinyl
wood, they are aesthetically unnatural.
3. Furniture covered with melamine or low pressure laminates (LPL). This
material is a good idea because it is resistant to wear and tear and is
economical. The main disadvantage is that when using this material the
finishes of the furniture are only matte and you may have expected other
finishes.
 4. Furniture covered with laminate or Formica. Although they are more
expensive, it is because of their quality since they are resistant to water, heat,
shocks and scratches. The only drawback is that they only occur on smooth
surfaces.
5. Textured thermostructured covered furniture. For those of you who like
furniture with a rustic or solid wood appearance, but without being so, it is
the best option. The texture will be rough.
6. Lacquered furniture. Furniture that is made from DM medium density
fiberboard. Keep in mind that the better the lacquer, the better the furniture
will be. They are very shiny furniture, but not very resistant to shocks,
although they are easy to repair.
7. Furniture covered in aluminum or stainless steel. They are becoming
more and more fashionable and you will see them in more kitchens. We
recommend that you combine them with natural wood finishes and soft
colors.

 Kitchen furniture colors

Once you have chosen the material for the kitchen furniture, you must think about
the color. Depending on whether it is a classic or modern kitchen; One or other
colors will be chosen adding the factor of light, color of the walls and floor, design.

If we have a classic kitchen, the colors that best fit are neutral tones such as cream,
gray and earth. With them we will achieve a timeless and simple kitchen.

But if our kitchen is modern, it is advisable to dare with bright colors such as
yellow, orange or lime green. If the kitchen is a good size, an island in the center
will look great and are also practical for cooking and eating.

Among many other kitchen styles, if you like romantic ones we can play with
fantasy and, therefore, pastel colors such as blues, pinks and greens to achieve a
 cozy and warm kitchen. These colors will look good in both large and small
kitchens.

WORK AREAS

The arrangement in differentiated work areas constitutes the evolution of the concept of
work triangle. In every kitchen we find three main areas: food preparation, cooking and
washing. As kitchens have become more spacious, and even open, and more appliances and
resources have appeared in our lives (dishwashers, auxiliary sinks, microwaves, ceramic
hobs and wall ovens), a new organizational system is imposed. By dividing the space into
work zones, the different areas are used to the maximum so that they can even include new
uses that were not previously contemplated.
It is very important that the material to be used in the countertop is of good quality. It must
withstand certain actions regarding food preparation, such as temperature, shocks, different
types of liquids and weights.

 Group the elements according to the use you give them. Before dividing the
kitchen into work areas, think about everything you usually do in it: cooking,
putting away groceries, washing dishes, having breakfast. Each work area should
have on hand everything you need for each use. For example, to speed up the task of
cleaning up the dishes after the meal, it would be best to place the dishwasher near
the sink and the organic waste container.
 Organize areas with common sense according to their use. It is not enough to
group appliances and auxiliary elements according to the use you give them. Also
make sure to leave enough space in each of the areas to be able to work and store
things properly.
 Make sure you have the necessary free surface . For safety and efficiency
reasons, it is advisable to have free counter space next to major appliances such as
the stove, microwave and oven. The reason is that, if you take something out of the
oven that burns a lot, the most logical thing is to leave it on the nearest surface
without having to run to the other side of the kitchen. It is equally important to have
 a generous free counter space because it will always be appreciated when preparing
food, with knives and cutting boards at hand, and if you can also pots and pans,
although the latter utensils are usually more efficient. and hygienic that are stored in
the closets.
 Reserve an area for the children. If you have small children and a kitchen with
enough space, set aside an area for them to do homework or have a snack. This way
you can be together in the kitchen without it being dangerous for them and, on the
other hand, it will allow you to keep an eye on them.
 Comfortably serve guests. If you have an open kitchen and you usually invite
people to eat, it is important to have an area where you can accommodate your
guests and have a drink while you finish cooking.
 Wider passage spaces. It doesn't matter if you end up deciding on the traditional
work triangle or if you divide the kitchen into zones, what you really need to take
into account is the width of the kitchen passage area. The minimum recommended
width for these aisles is 105-110 cm, although the most comfortable is 120-125 cm,
especially if there will be more than one person cooking. Now, if you have meters,
you can increase it to 135-140 cm.
 Toilet and changing room area. The recommended ones are square or rectangular
since it allows better use of space. The distance between shelves must be one meter.
In chambers with food placed on carts and plate-carrying or tray-carrying towers,
the space will be 1.20 meters and a width of 0.80 meters.
 Storage of utensils. When storing pots, plates, glasses and other items that we are
going to use almost daily, it is good to have them stored in an easily accessible area.
A good tip is to try to make the most of the space we have and make it easy to
access everything we have stored. For this we can use removable corner furniture,
cutlery drawers that have brakes and tall furniture with easy opening.
 Refrigerated storage. We usually see how the refrigerator is installed next to the
storage area in columns, but if it is a different project, and something innovative, we
can opt for refrigerated drawers installed directly between the base units.
FURNITURE AND EQUIPMENT FOR A KITCHEN

The classification of the basic equipment of a food service, focused on the kitchen area,
José Luis Armendáriz Sanz and Alfredo Gil Martínez defined the following classification:

 Cold generators: elements whose function is the preservation of perishable foods;

They include refrigerators, freezers, refrigerated cabinets, sorbets, ice cube makers
and air conditioners, among others.
 Heat generators: elements that are used to cook and also to keep food warm; These
include stoves, ovens, fryers, griddles, grills, double boilers, stoves, etc.
 Auxiliary machinery : does not belong to any of the above, but is used to perform
common modern kitchen tasks, including mixers, slicers, scales, peelers, lamps,
among others.
 Basic cleaning equipment: these are the washing facilities for crockery, glassware
and cutlery, including dishwasher, battery and utensil washing, and polishing
machines.
 Furniture: made up of a set of furniture commonly used for storage, such as
cupboards, shelves, cabinets, tables, chairs, etc.
 Battery and tools: batteries are elements whose function is to cook food, including
pots and pans, among others, while tools refer to tools and utensils for handling
food such as knives, brushes, shovels, juicers. , colanders, spoons, spatulas, etc.

As far as furniture is concerned, there are several types, which can be divided or classified
into:
  Basic furniture: it includes essential elements to provide the necessary services to
the client.
 Complementary furniture : extra elements that provide service improvements, but
are not essential and therefore are not part of the basic furniture.

Another way to classify furniture is into two groups: furniture intended for use by clients
and furniture intended for use by service personnel.

 Furniture intended for clients: within this classification are tables, chairs, and
high chairs, of which a wide variety of designs and styles can be found, allowing
adequate selection according to the design, style, and specific services provided by
the establishment. . Other elements such as sofas, coat racks, stools, among others,
are also included.
 Furniture intended for service personnel: within this classification are
sideboards, auxiliary tables, carts, buffet tables, cabinets, cupboards, and elements
of machinery for food production processing.

PROCESS LINE

A production line is a set of sequential operations in a factory that put materials through a
process to produce a final product that is suitable for later consumption.

It is characterized by the production of the product in batches.

Each batch of product moves from one operation or work
center to another. In this case, the process of obtaining the
product requires more operations and these are more
specialized, so it would be difficult for the same operator to
master them all. It is also called configuration by process.

Lines of operation:

A single component goes through several operations being

changed or processed and transported at each station and no
additional components are added.
CHARACTERISTICS OF A PRODUCTION LINE

These must have:

 Minimum idle time at stations.

 High quality (enough time for operators to finish the job).
 Minimum cost of capital.
 Transportation between stations without transportation
 Different transportation speeds between stations.
 Warehouses between operations or transportation.

assembly lines

 General study of the line. It is important to know the company, its processes,
workstations and the personnel who work there. For this study, photos of the
processes will be taken, as well as videos of the production of each of the products.
Production times will be calculated to be able to make a comparison between what
is current and what is established by the system. For the analysis of routes, the
travel distances of the operators to produce the different products will be taken.
Through this general study it is intended to detect serious problems on the assembly
line.
 Analyze information for the detection and classification of risks. This analysis is
based on the study carried out in the previous phase. For each position or task, it is
necessary to identify the type of ergonomic risk present. For this, it is necessary to
use ergonomic evaluation methods, depending on the conditions present in the
facilities found in the previous phase.
 Perform the redesign. To prepare the redesign, a detailed tour of the operations
carried out on the assembly line will be carried out. In addition, the flow of
processes will be followed, as well as the distribution of machines and tools. The
operators will be interviewed informally to find out their concerns and problems
encountered in carrying out their work. On the other hand, the opinion of the line
 supervisor will be consulted, which will indicate what problems have been
identified in terms of costs, waste, illnesses, etc.
 Implement the redesign. The implementation will be carried out according to the
area agreed upon by management, and the benefits granted by each proposal,
according to installation costs.
 Evaluate the results. The results will be evaluated using the techniques that were
carried out in phase 1 and phase 2. It is intended to carry out a general study where,
again, times will be taken, in order to compare the two conditions (before and after).

WORK TRIANGLE

The work triangle is a theory that was developed in the 1940s at the School of Architecture
at the University of Illinois in the United States, and which consists of connecting the main
areas or work points of the kitchen and the routes to be taken between them. . These zones
are three, hence the theory is called the work triangle. The areas are:

 Storage area. Fridge

 Preparation and cleaning area. Sink
 Cooking area. Ceramic glass
If we draw three straight lines between the different areas we will obtain a triangle whose
vertices will be the previously delimited areas, placing ourselves within that triangle to
cook. This triangle generally has to meet a series of conditions to be optimal.

 The sides of the triangle must measure between 1.2 meters and 2.7 meters
 The sum of the three sides must not be less than 4 meters nor more than 7.9
 There should be no obstacles, such as furniture or islands, that interfere with the
sides of the triangle.
 The work triangle should not be a transit area of the home