Kitchen Planning in 5 zones

DYNAMIC SPACE by BLUM

Brisbane Kitchen Design have always needed to look good and be well equipped. Yet today, they have so much more to offer. Modern kitchens can be customised to individual needs and lifestyles. The result is optimal room utilisation and quality of motion.
Experience shows that a kitchen will last about 20 years. That’s why it makes sense to think hard about your needs and wishes before purchasing the kitchen. DYNAMIC SPACE is an initiative from Blum that helps you to include your personal requirements directly into the Brisbane Kitchen Design planning process.

Plan sufficient storage space
Plan in 5 kitchen zones (Consumables, Non-consumables, Cleaning, Preparation, Cooking)
Avoid shelves in base cabinets
Select full extensions with an inner dividing system
Use fittings that function perfectly for an excellent quality of motion

CLEANING ZONE

The dishwasher and the sink with the sink bottom cabinet are located in the centre of the “wet zone.”
This cabinet is the proper location for waste storage/separation as well as household cleaners and cleaning utensils.

Waste cleaning utensils
household cleaners
detergent
rubbish bags
Tea towels
shopping bags

Pull-outs can be used to make the space under the sink basin better organised. Valuable storage space can be gained by using pull-outs under the sink as described above. And using orgaline inner dividing systems will optimise access and overview.

CONSUMABLES ZONE

The “Consumables” zone is used to store consumer goods.
These are items that are used for cooking and baking which then must be replenished. They include both chilled and unchilled foodstuffs. That’s why both the refrigerator and freezer cabinets are a fixed part of this zone. Open packages usually belong in the “Preparation” zone.

Bread
coffee, tea, cocoa
cornflakes and muesli
canned goods
noodles, rice and side-dishes
finished products
sugar, flour and semolina
chilled foodstuffs (in refrigerator and freezer)
snacks

Studies show that many kitchen buyers wished they had more space for storing provisions.
That’s why it is important that you determine your storage space requirements and take into consideration when planning. Adjustable inner dividing systems provide organisation and a better overview.

NON – CONSUMABLES ZONE

The “Non-consumables” zone is used to store non-foodstuffs.
It is mainly used for kitchen utensils, cutlery, dishes and glasses.
For ergonomic reasons, it may even make sense to store often-used dishes in the pull-outs of the lower cabinets instead of the top cabinet.

Cutlery
Dishes
Coffee Dishes
glasses, dessert bowls
plastic containers
odds and ends
seldom used small electrical appliances

This kitchen zone holds up to one third of all the storage items in the kitchen.
Because of the amount of items and their frequent use, comfortable access to them in lower and upper cabinets is very important.
In addition, its allocation next to the Cleaning zone is very important as this will shorten distances when emptying the dishwasher and putting away the dishes in the cabinets.

PREPARATION ZONE

The “Preparation” zone contains the main work areas of the kitchen.
This work area between the sink and hob should be of sufficient size and well lit. A minimum width of 90 cm is recommended. In addition, well-organised pull-outs in the lower cabinet make it easier to access the needed utensils

Kitchen utensils
Kitchen tools
various small electrical appliances
cutting boards
vinegar, oil, sauces, etc
spices
mixing bowls
food processors
scales
plastic containers (filled)

This zone stores those kitchen utensils required for food preparation.
It also contains some open foodstuffs as well as those that are often used when preparing food.

COOKING ZONE

This is certainly the heart of every kitchen. It contains items such as the hob, oven, microwave and extractor.
The items required for cooking and baking are stored here – items such as pots, pans and cooking utensils.