Let’s talk about the working triangle - it’s now over 80 years old but its origins are even older. Is it still relevant? I have asked this question to over a thousand New Zealand kitchen designers. They have all replied with a resounding YES!
Credit: Designmarked Kitchens
So why is that? Surely in the past 100 years kitchens and cooking styles have changed?
For those that don’t know, the working triangle is ergonomically correct distances between the hob, sink and food storage (this includes the fridge and pantry). A good kitchen design will always have the fridge and pantry together as this ensures all food storage is central and in the same area. Sculleries can be problematic in this set-up, as they too need to be close to the fridge. More on that in a future article!
The oven is not part of a working triangle, unless of course your design brief tells you otherwise. For example, a passionate baker will want their oven to be central in their design.
Credit: Designmarked Kitchens
So how does an 80-year-old rule still drive good kitchen spatial planning in NZ? Fundamentally, domestic meals are still cooked the same as they were all those years ago.
Ingredients are removed from a storage area and taken to a prep zone. This is usually around the sink area as fresh produce needs cleaning, and grains are often rinsed. From the prep area, ingredients are taken to the hob or oven to be cooked.
Side note: The reason the hob is always part of the triangle and not so much an oven, is because you have to attend to a hob, whereas an oven can be left unattended.
Once cooked, the food goes to a plating up area, often the same prep area used earlier beside the sink. This triangle creates an ergonomic work flow.
What you don’t want is a 20 metre journey around that triangle - having ergonomically tested distances will ensure a marathon is not run whilst cooking a family meal! All good kitchen designers will know these distances and apply them when they can.
Credit: Designmarked Kitchens
Family dynamics can require those distances to be stretched, but this is a discussion point to be had with the client. In this instance, adding additional sinks into the design can allow for longer distances and give the design multiple prep zones.
So despite its old age, the working triangle is still providing us with an excellent guideline for good spatial planning. Any designer that ignores it has to be brave, or simply uneducated!