Items stored where they are needed Zone planning is used to define the cabinets needed for the storage items in the five most important work areas. Move the mouse over the picture and click on any of the kitchen zones for more information.

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		Storage examples Consumables Consumables are anything edible.  These are items that can be readily eaten, or are used for cooking and baking and then must be replenished.  These include both perishable and non-perishable goods.  The refrigerator is a part of this zone. Bread Coffee, tea, cocoa Cereal Canned goods Noodles, rice, etc. Ready-to-eat products Sugar, flour, etc. Perishable foods (in refrigerator and freezer) Snacks More storage space and organization Surveys conducted by Blum show that in retrospect many kitchen buyers find they wish they had planned more storage space for food items. That's why it is important to determine storage during the planning stage of the kitchen buying process. Adjustable drawer dividing systems provide organization and a better overview of the contents.

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		Storage examples Non-consumables The Non-consumables zone is used to store items that are used on a daily basis.  It mainly holds kichen utensils, cutlery, dishes and glasses.  For ergonomic reasons, it makes sense to store everyday dishes in a deep drawer of a base cabinet instead of wall cabiinets. Dishes Cutlery Odds and ends Plastic containers Glasses Dessert bowls Coffee cups, mugs, saucers Seldom-used small electrical appliances Space requirement with comfort This zone holds up to one third of all the items stored in the kitchen. Whether they are stored in base or wall cabinets, it is important that access to them is comfortable. In addition, approximately 20% of activity within the kitchen zones occur between the Non-consumables and Cleaning zone.  This is mostly due to the frequent emptying of the dishwasher.

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		Storage examples Cleaning The Cleaning zone is the primary location of water in the kitchen.  The sink and dishwasher are perfectly suited here. The sink base and surrounding cabinets are the ideal location for trash and recycling containers as well as household cleaning products. Trash can Recycling containers Cleaning agents Detergents Trash bags Towels Plastic and paper bags Create additional storage space The space under the sink is often ignored and normally not fully utilized. Valuable storage can be gained for the above items by using interior roll-outs under the sink.

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		Storage examples Preparation This is a pivotal zone in the kitchen. Most food for cooking or baking is prepared here. It is also where small kitchen appliances are stored and used.  From here, dirty kitchen utensils go directly into the dishwasher and perishable items go back into the refrigerator.  Consumables such as flour or sugar in resealable containers are also stored here. Kitchen utensils and tools Small appliances Cutting boards Vinegar, oil, sauces, etc. Spices Mixing bowls Food processors Plastic containers (filled) Enough room for preparation The Preparation zone is the main work area of the kitchen. This space is ideally situated between the Cleaning and Cooking zone and should be properly sized and well lit. A fairly wide countertop area is recommended. Well-organized drawers in the base cabinets make it easier to find necessary items when preparing a meal.

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		Storage examples Cooking The Cooking zone is the area where the finished product; breakfast, lunch and dinner comes together. It contains the range, oven and microwave.  The items required for cooking and baking are stored here - such as pots, pans, and cookie sheets. Cooking utensils Pans Pots Special oven pans Cookie sheets Cake tins Baking ingredients Pot holders Cookbooks Storage close at hand Cooking utensils that are used on a regular basis are best kept near the range making them easily accessible in the area they are most needed. If enough space is available, bottled oils and sauces could also be stored here in deep organized drawers.

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