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Blum has a clear perspective on how kitchen planning should be approached. Traditionally kitchens have been planned in two dimensional terms – height and length and how the kitchen will look when and installed. Little thought has gone into what goes on inside the drawers or behind the door; the third dimension has been left out.
The trend for creating zones in the kitchen is a logical step to create work flows and efficient ergonomics but should not impede the planning process by using them as an inflexible template. Think of zones as the end result of the process. They will emerge as the kitchen is planned in conjunction with the customer who must add their personal input with regard to the way in which they want to see and use the space.
Effective storage and intelligent use of the inside volume of a kitchen is the key. The kitchen retailer should approach the way in which they sell each kitchen unit as they would any appliance. For instance a fridge would be sold to keep perishables cold, an oven to cook food and a dishwasher to clean dishes and cutlery. So why not approach kitchen cabinets in the same way – by function.
In taking this approach zones will become self evident and generally locate themselves into the logical arrangement of the kitchen eg the cleaning unit positioned close to the sink; pots and pans near the hob.
Blum’s advanced Dynamic Space® kitchen planning system groups functional storage cabinets according to five zones of activity – consumables; non-consumables; cleaning; preparation; cooking.
01908 285700
www.blum.com
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