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The history of kitchen zones
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The basic thinking behind DYNAMIC SPACE is not new!
Kitchen research was carried out in the 18th and 19th centuries and the planning ideas that were developed have mostly been forgotten. DYNAMIC SPACE takes many of these old ideas (such as shorter distances, ergonomics and organization) and has readapted them for today's kitchens.
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String study
In the United States as far back as 1912, Christine Fredericks conducted a type of string study that looked at the placement of kitchen cabinets and appliances.
Her studies showed the arrangement of kitchen cabinets and appliances had a huge impact on distances traveled and also the time spent in the kitchen.
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Frankfurt Kitchen
The Viennese architect Margarete Schütte-Lihotzky developed the concept for the Frankfurt Kitchen around 1926. She worked closely with the architect Ernst May of Frankfurt am Main to develop a progressive housing program which provided better design options for living areas.
Distances that have to be covered for different work and motion sequences were analyzed with a tape measure and stop watch, the resulting data was then used to help design the kitchen. This work-saving kitchen was installed in over 10,000 apartments.
After the Second World War in both Europe and the US this kitchen model became the architectural standard. To a large extent this kitchen can be regarded as the prototype for standardization of kitchen design.
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The basic ideas include
- optimized kitchen flow
- shorter distances
- maximizing the space available
- organizational options (dividing systems for cutlery and kitchen utensils)
- kitchen utensils at the right activity location, well thought out details (slanted drying sink basin, drip trays in pots & pans cabinet, chilled food cabinet with vents opening to the outside
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Planning storage space
The architect A.Schneck attempted to design a kitchen geared towards the required storage space in 1927. His ideas regarding storage space led to a list of kitchen items for the small household, which was used as a starting point for kitchen planning.
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Work triangle
The work triangle was developed by a Council formed in 1944 at the University of Illinois at Urbana - Champaign, which to helped the building industry by analyzing the methods of home design and construction. This relational model of the paths between the main work areas of the kitchen describes a triangle between the refrigerator, sink and range. The focus is mainly on the appliances in these areas.
The Council also created the exam to become a certified kitchen designer.
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And last, but not least.....
A string study was carried out over 30 years ago by the "The Modern Kitchen" joint venture (AMK). The results placed major emphasis on ergonomic flows in the kitchen.
An ergonomic study, carried out in 1991 at the initiative of AMK, contributed basic knowledge regarding ergonomics in the kitchen, the kitchen zone, the work area and cleaning area. The study increased standard kitchen equipment since the importance of the full extension was recognized over single extension drawers. As a result more drawers and interior roll-outs were used in base units.
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DYNAMIC SPACE
