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+--- Thread: kitchen layout? (/showthread.php?tid=3439)
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RE: kitchen layout? - Hotzcatz - 05-27-2008
Do you think we can get a video of the roller skate option? That would be a hoot to watch!
35" is a workable height although I'm suspecting 36" is "standard". That's the height I draw them to, anyway.
Depending on the cook, sometimes it is nice to have a lower 30" surface area for kneading dough and such with. If that lower area is marble topped, the cook has the option of making tender butter laced pastry dough, too.
For handicapped kitchens a lower counter height with room for feet underneath it is helpful. Also faucet handles with lever handles. And a four or five feet wide area for a chair to roll around in. There is a whole section of the Uniform Building Code as well as several online webpages which have useful dimensions for ADA kitchens.
There is a whole 'nother set of UBC code and Health codes about requirements for commercial kitchens. Those also have loads of different equipment, broilers, bain maries, whole rooms for dishwashers, etc. I've done several of those they are always interesting, too. One had a lobster tank so I got to draw tiny lobsters. That was fun. That was back when drafting was done with big pieces of paper and pencils so it was even extra fun.