Ergonomic Kitchen Work Triangle

When speaking of ergonomics, you may have heard the term "work triangle". This is a design idea and originally came from a study by Cornell University in the 1950's. Interior Designers still recognize the work triangle as the ideal basis for your kitchen plan.
So what is kitchen work triangle? How does it make your kitchen more efficient?
The kitchen work triangle is probably the most researched and applied ergonomic principle around. It is the centerpiece of most kitchen layouts. The goals of a good kitchen work triangle are to place the three most common work sites the most efficient distance apart and to minimize traffic through the work zone.

In the traditional kitchen the three main work sites are:
• Sink - the cleaning/preparation work site
• Stove - the cooking work site
• Refrigerator - the cold storage work site

These represent the three points of the kitchen work triangle. If you place these too close to each other you have a cramped kitchen without any place to work. If they are too far away from each other you waste a lot of steps while preparing a meal.

Below are the basics of kitchen work triangle:
• Household traffic should not flow through the work triangle.
• No obstructions (cabinets, islands, etc.) should intersect a leg of the work triangle.
• The total length of all three legs should be between 12 and 26 feet.
• Each leg of the triangle should be between 4 and 9 feet.

Oppein, the largest manufacturer of kitchen products like kitchen cabinets in Asia, can provide a perfect solution for your kitchen work triangle.