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l Kitchen
Planning l Bathroom Planning l
Working With a Designer l
l What to Expect l
Design/Build l
Temporary Kitchen l
Storage l
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There are several basic storage principles that will help during planning.
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These storage principles will act as a guide for total space utilization within the cabinetry.
Store items at the first or last place of use. For example, most homemakers store all pans in the cooking area. Yet during many types of preparation, water is placed in the container first. Thus, it is a step saving storage principle to provide space for several pans near the sink. Another example is everyday dish storage. Storage at the first place of use would be near the table. Storage at the last place of use would be near the sink.
Store items in multiple locations if used for different tasks.
Example: measuring cups and spoons might be needed at the sink and in the food preparation area. Thus, two sets of tools, placed at each point of use would be more efficient.
Items used together should be stored together.
Example: recipe books, paper and pencil grouped together near planning center; foodstuffs, mixing equipment and hand appliances stored together in baking center; paper, foil, tape and marking pen for freezing placed together.
Stored items should be easy to locate at a glance.
Example: canned goods stored one deep on a narrow shelving are easy to identify and eliminate searing for the wanted can. This principle directly relates to many aids available in cabinetry which should be considered as storage aids, not gadgets.
Like articles should be stored or grouped together.
Example: canned goods, organized in storage units according to likeness of contents are easy to locate. This principle will also provide a visual inventory when the shopping list is made. Keeping all frying pans together allows the homemaker to quickly locate the correct utensil.
Frequently used items should be store within easy reach. Easy reach is normally defined as between eye-level and hip-level, at the front of the cabinet shelf. A roll out shelf allows complete use of the cabinet and is considered one of the most desirable aids in cabinetry. Roll outs can be added to most stock cabinets, this system is easily and quickly installed within the cabinet at the job site,
Items should be easy to grasp at point of storage. “Nesting” or stacking one item on top of another should be avoided. Tray or vertical stacking is a prime example of this rule. This principle also gives the designer a firm justification for the use of the soffit. The top shelf of ceiling height cabinets is very difficult to reach and remove items. The consumer will be tempted to stand on a drawer or the countertop: both are extremely dangerous. Through proper organization and elimination of unused articles, this 12” space is not needed for dangerous and awkward storage.
Items should be easily removed without removing other items first.
Example: step shelving with wall cabinets for easy sight and reach.
Heavy equipment should be stored at or near floor level.
Example: a heavy or bulky appliance stored on a high shelf could accidentally fall on a person removing it from storage. Heavy items near floor level will be easier lifted because the entire body can be used for leverage.
All space should be utilized for utmost efficiency. This principle should include consideration of what is stored. A “two year test” is a good rule of thumb. If an item hasn’t been used in two years, perhaps it should be discarded or given away, rather than stored in valuable space.
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Quality never costs as much as it Saves
Dee David & Co., LLC
Lottsburg, VA 22511
By Appointment only
P (804) 724-0829
E:
Class A License #2705139856A
Proud
members of the
National Kitchen and Bath Association and the
National Association of Remodeling Industry |
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