In space planning, there are rules to follow. These rules provide the user comfort, safety and usefulness. Thus, there are certain laws of design in planning a kitchen. There are generally four types of kitchens:

1. In a straight line
2. Compact laboratory or
3. “U”
4. “L” with or without island.

In each of these facilities, except for the kitchen in a straight line, it is important to respect the rule of the triangle. This rule is created to maximize space efficiency. We draw the triangle between work areas: stove, refrigerator, kitchen sink. The sum of the sides of the work triangle should not be less than 3.6 m (12 ‘) nor more than 7m (23’). The triangle is not to be traversed by another function.Other simple rules to properly enjoy the space and ensure that it is functional and safe.


Make sure you have an area of ​​12m (4ft) between the counter top and the wall or behind the counter. Make sure you have 30 cm (1 Peter) between the sink and the back of the counter. Make sure you have at least 30 cm (1 Peter) on each side of the stove. Ensure that at least one of the doors leading to the kitchen is 0.9m (36in) to not get caught with the fridge in the hallway! (For the refrigerator can pass.)

Location of work centers:

Center sink / cleanup: if possible in a window or with a view and natural light because it is the space where you spend the most time. Garbage cans and various containers should be adjacent to this space. The dishwasher, nearby. The work center should be between the sink and the fridge, if not on the island. This allows you to wash utensils and appliances and access to water and fresh food quickly. The cooking center should be located near the sink, for purposes of cleanliness and utility. The refrigerator should be at the end of cooking so as not to affect operations along the counters.