DBM recently attended a Dynamic Space workshop by Blum, which was on kitchen designing. This means we are now even better equipped to design kitchens! Some Dynamic Space considerations are:
Kitchen zones: All well designed kitchens begin with first planning the individual work zones. These zones are consumables (fridge, pantry), non-consumables (cutlery, dishes, glasses, other storage), cleaning (sink, dishwasher, waste disposal), preparation (utensils, small appliances, chopping boards) and cooking (stove, oven, microwave, pots and pans).
Right and lefthandedness: For right handed people, kitchen zones should be arranged in a clockwise direction (ie consumables, non-consumables, cleaning, preparation and cooking), whereas for right handed people, zones should be
Time and energy saving: In an average 4-person-household kitchen, there are around 100 kitchen zone changes per day, up to 30 journeys to and from the table, various appliances used nearly 30 times a day, and doors and pullouts are opened and closed over 80 times! This means thousands of hours of work throughout the life of a kitchen, and amounts to thousands of kilometres back and forth. Using Dynamic Space, these distances can be shortened by up to 25%!