Cookware and kitchen tools should always be within easy reach near the cooking zone, below are the important considerations for planning your kitchen zone.
(01) The Cooking Zone
While, as just mentioned, plates and glasses are better stored near the dishwasher, it is advisable to place cooking utensils such as pots, pans, and wooden spoons in the cooking/baking zone. The same applies, of course, to baking trays that are well kept in the oven itself or a nearby drawer.
To facilitate the work processes between the cooking and preparation zones, it is advisable to ensure that you have a fire-proof and scratch-resistant worktop. Pans put down in a hurry or quickly cut food for the saucepan can move between the stations without damaging anything.
The “wet zone” includes a sink and dishwasher and a cabinet with cleaning utensils. The “wet zone” consists of a sink and dishwasher and a cupboard with cleaning utensils.
(02) The Rinsing Zone
The rinsing zone is a “wet zone” made up of a dishwasher and sink. Also, a full pull-out should provide quick access to cleaning agents, washing-up liquid, and sponge. There is also a trend towards a second sink.
The “preparation zone” is probably the most central place in the entire Kitchen: Here, washed food is freshly processed before it is used to cook. “Kitchen tools” should therefore be within easy reach. The “preparation zone” is probably the most central place in the entire Kitchen: Here, washed food is freshly processed before it is used to cook. “Kitchen tools” should therefore be within easy reach.
(03) The Preparation Zone
One of the most important areas in the Kitchen is the work surface. It should always be designed as a central point of contact between the sink, waste, and hob so that all movements can be fluid one after the other, or you can complement each other when cooking together instead of standing in the way.
The ideal sequence of the workflow is defined with sink – work zone – hob. Around these three main stations, there is additional storage space for “storing” and “stocking up.”
(04) The Storage Zone
Gone are the days when plates and cups were piled up in top cabinets to form Rocky Mountains that had to be carefully balanced out – today, kitchen utensils are generally stowed in knee-high drawers that can be fully extended, where they are easier to remove and stack. Divider bars made of wood or metal and non-slip bases help to stow the dishes safely.
On the other hand, Glasses are often found in the wall cupboard so that a cracked glass, for example, can be more easily recognized when removing it than it would be in a drawer.
(05) The Storage Area
Clear out systems, pharmacists’ cabinets, and swivel drawers provide today that the food supply must be ransacked but sorted properly and is within easy reach. There are handles, hooks, racks, and boxes inside the kitchen cabinet for stored bottles, stacked cans, and manageable spice stocks of all kinds so that everything stays in place when you pull.
As fewer and fewer households have a pantry, the storage zone is increasingly integrated into the kitchen unit as a spacious tall cabinet. Also, a kitchen matting should be kept at the entrance of a kitchen for you to clean yours legs before entering the kitchen