Aug 20 2008
Space for Storage, the Single-Line Kitchen
If space is a problem, the single-line layout may be the most practical and efficient arrangement.
It’s a challenge to the designer, but if planned carefully, the single-line kitchen can look neat, and work as well as a beautifully designed machine. In a multi-purpose room, it has the advantage of being able to be contained in one area, leaving most of the floor space free for dining and/or relaxing.
The main thing with a single-line kitchen, especially in a small area, is to allow as much worktop space as possible. To do this, you will need to be flexible in your choice of appliances and in your approach to storage. A built-under refrigerator and a cooktop (hob) with a pull-down cover give extra work space. There are dozens of styles of sinks available with chopping boards and drainer baskets; these are particularly handy when space is at a premium.
The most usual configuration in the single- line kitchen is for the sink to be in the middle of the worktop area with refrigerator and cooker on either side. For convenience, the refrigerator door, and the oven door (if it’s a side-opening one), should open away from the sink. Most refrigerators offer the option of doors that open from either the left- or right-hand-side. If you have a dishwasher, place it next to the sink for easy access and to minimise plumbing costs. With a dishwasher, you may be able to manage with a sink without draining board.
Use every inch of wall space for storage; hang cupboards where possible, making sure that they are at least 60 cm above the work surface. To create a finished look, and to maximise storage, take all wall cupboards up to the ceiling. If the kitchen is in a corridor-type room, use the opposite wall for narrow shelving, fitted from floor to ceiling. Incorporate a fold-down shelf or table which can be used at breakfast time, for light snacks, or for handy extra workspace.
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