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A STUDE OF AMERICAN KITCHEN CABINETS, DEVELOPED
B! THE BUREAU OF BONE ECONOMICS OF THE UNITED

meme nmamm n? mn‘rmrnfln‘la mcnmons

PLACE IN RETURN BOX
to remove this checkout from your record.

TO AVOID FINES return on or before date due.
MAY BE RECALLED with earlier due date if requested.

 

DAJEEHHE IMMHEDUE

 

 

 

 

 

 

 

 

 

 

 

 

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fi' * * - W W'“

of the require-ants for the degree of
MASTER 01" ms

Depart-ant of General Home Economics
1960

A STUD! OF AMERICAN KITCHEN CABINETS, DEVELOPED
RI THE BUREAU OF HOME ECONOMICS OF THE UNITED
STATES DIEARTHENT OF AGRICULTURE, EDUCATORS
AND COMMERCIAL AGENCIES IN ORDER To
DISCOVER STORAGE FEATURES, WHICH
HAI’BE INCORPORATED IN
DANISH KITCHEN UNITS

By
Inger Nielsen

AN ABSTRACT

Submitted to the College of Home Economics of Michigan
State University in Partial fulfillment
of the recluirenente for the degree of

MASTER OF ARTS

Department or General Home Economics

APPROVED: M ”We _
1960 '

‘0“me

The writer wiehee to expreee her gratitude to Iiee
Evelyn Zwener, Aeeietent Profeeeor of Bone Henge-elm
and Child Development, for her guidance in the eupervieion
of thie prdbleu, end to Hiee Jeanette Lee, Aeeietent Dean
of the College of Bone Boone-ice for her intereet in the
etudy. ‘ °

TABLE OF CONTENTS

INTRODUCTION

IePurposeeeeOeeeee‘eeeeeeee

II. Differences BetweennDanish and American

- I1t°hganun°t10nl e e e e e e e e e e 9

III, Procedure of the Study , , . , 9 . . . .

Ive Omission! e e e e e e e e e e e e e e e

RESEARCH STUDIES

I. Danish Organizations That Have Made Con-

tributione in the Field of Kitchen Unite

9

A. J oint Organization of Danish Hanging,

B, Jutland Farmere' Organization 9 9 9 9

C. Need for Inproved Kitchens

II. Review of Some Reeearch Concerning

O O O . .
r

Expenditure ongnergyandTime and ,

Space Allowanceet . .1 . . . .

A. American Research

1. Energy Expenditure for

‘ Tasks . . . e . . .

2. Tile Studiee . g. . .

3._ Space Allowancee , ,

- B.~ Danish Research . . ._ . .
III. Hinilul Essential Equipaentiin

Household _

O

O

O

a Kitchen

Page

ll
11+

15

16
21
22
3O
37

DESCRIPTION OF DANISH KITCHEN CABINETS . e e . .
SELECTION OF STORAGE FEATURES,DEVELOPED THROUGH
AMERICAN RESEARCH,WHICH MAY _BE INCORPORATED IN

DANISHKITCHENPLANS... ...... ..... .

I. Features Suggested for the Nix Center .

A, Unusual Use of Space . . . . . . .

3. Construction Features . . . . ._ . .

C. Storage Arrangements . . . ,. . . .

II. Features Suggested for the Sink Center .

A. Construction Features and Storage _

_Arrangements ...........

B. Depths ofSinkBowl . . . . . . . .

0, Provisions for Seating a Worker . ._

D. Arrangements for Disposal of Wastes

III. Features Suggested for the Range Center
A. Construction Features and Storage

.Arrangenonts ....L.......

B, Built-in Oven and Cooking, Top . _. .

C. Automatic Appliance Center . e e 9

IV. Generallnprorements . _. . . . . . . . .

SUMMARY ....................

APPENDIX

I. List of Essentialdrticles for Storage

inaKitchen..g.w..........

1. American Kitchen . _. _. . _. . _. . .

zoDanilhxltOhOneeeeeeeeee

Page
1+1

50
51
52
52
53
61

61
61
61
62
71

71
71
71
78

88
88
94

vi
Page
. . . . . 97
BELIOGM O O O O O O O O O O O O O O

INTROWCTION

Both in the United States and in Den-ark research has
been carried out by architects, hone econoaists, educators
and co-ercial agencies to iaprore kitchen facilities.

This study is based on a reviewof literature of studies
made in both countries, and on visits to several herican
kitchen displays. The purpose is to select such features
offiodern Aaerican kitchen units, which nay be incorporated
into, oradded to, Danish cabinets. Features, whichserve ,
to reduce tile andenergy consuaption, or, appear to iaprove
utilization ofspece for specific articles, have been
selected. Special study has been ads of, storage features.

Through the. Danish Govern-ant House, ,Eoonoaios council
it will be possible to disseminate to Danish hone econoaists,
professionals and hoaenakers the infer-at ion here gathered.

This council sponsors a current kitchen exhibition in its
building, which is open to ,the public. The ,aain purpose
of the exhibition is,_to show hole-alters, how they, can
iaprove existing kitchens by changing or adding storage
future-o. 50-0. or. am mm» uy__omm11: b- 1n.-
corporated into standard cabinets, aanufectured by organi-

zations and consercial coapsnies.

 

.It was found through research“ Cornell Universitrol

l. 3070?. 0.3., Heiae, F.; The Cornell Kitchen, Cornell Univ.
1952, p. 1“.

2
that the functions of the kitchen vary froa fail: to
family, depending on the emphasis put on: V 'a) family «-
centered, living, b) social standard, c) physical convenience, '
d) aesthetics.“ Soaetiaes the kitchen is used priaarily
for food preparations; escnetiaes food preparation is coabined
with activities such as dining, laundering and hobby work,
butthe sane kitchen units new still be used for the actual
kitchen plans.2

, Dueto national, social and economic reasons the functions

of the average Anerican kitchen and the functions of the
average, Danish kitchen probably vary to a certain extent.
One of the rectors, that influences kitchen planning nest
is whether dining facilities are within the kitchen or
in another room. When there. is a dining area in the kitchen,
it is foundthat other activities also tend to be carried
out here, such as sewing, children's play and hoaework.
Although surveys, carried out in Des-ark3 in 1956, show
that since the last war there has beena tendencyto in-__
clude the dining area in the kitchen, thiautendency seeas
to be better established in the United States. The surveys
showed, that 75 Porcent of the households interviewed

 

2. Bull Bones Council, Handbook of Kitchen Design. ,' Univ.
of Illim1l.,1950, p. 1. _ . i

3. Petersen P. Vedel. Plan Inkenet Statens Byggeforsm' irg -
sinstitute., 1959:, pp. 16. i

3
wanted dining facilities in the kitchen; however, only

$5 25 percent of these were found to have them there.
The telephone, the radio, and the television set in the
kitchen indicate that the American kitchen is a 'frame
for family activities'. These would rarely be located
in a Danish kitchen.

Especially in newer,Danish,one - family houses is a
dining area planned in the kitchen. Besides, for this type
of house, there has been a great deal of experimenting in
combining thegdining area with the hall, the hall being as
necessary a room of a Danish house an any other room.“ The
size of the hall is then enlarged, and from it doors lead
to various rooms of the house. The most prevailing type
of Danish city dwelling is still the apartment house.
Common sizes of modern apartments are one, two or three
rooms, besides the kitchen, hall and bathroom. The value
of including the dining area in the kitchen in such small
apartments is doubtful because it usually is desirable to
increase the living areas as much as possible. But the
value of a 'secondary' eating area is emphasized for all
kitchens, even if it be only a pull-out board. An American
kitchen will often have a back door entrance, especially

when the hall has been eliminated. In Danish kitchens, and

 

“feterséfi, Op. Cit., p. 16

15
again, particularly in aparuent buildings, the hall offers
theonly entrance to the kitchen. These are factors,
which influence the use and arrangement of kitchen storage.

One of the main differences in the use and function
of the kitchen in the two countries may be caused by the
differences in kind, and emoxmt of equipment and food serene-.5
lachines such as a disMaeher, home freezer, electric mixer
and food-:waste disposer are rere articles in the average
Danish home. On the otherhand, thebread slicing machine
is very _ eopon in the Danish kitchen. Although the Danish
food industry has changed food buying patterns to some.
extent, themaJority of homemakers still take home unpro-
cessed food. . A . _.. I

here, similarity, may be found between American and
Danica m: kitchens. more the omens. snore-11:
gatherins center oftu are the kitchen. , here over, facilities
for freezing food are more coupon on Danishfarms than in
the towns and cities. In 1955, 72 percent of the rural
homemakers had access to a hoae freezer, either that of a
cooperative locker, or her own home freezerf _ _ ,

Large nechines such as an,electric mixer and dishwasher
are also more apt to be found on the average Danish farm

 

5. Lindgren,,G., 13k, Hemaens Forskningsinstitut., 1952., p. 5.
6. FAQ Report: Rural welfare in Denmark., 1956, p. 1?.

*5
than. in, the average city kitchen. - The breedslicing machine, -

nasal-a0. buns mam standard equivalent. nood- tO. be
mentioned, because it is givena central place, in Danish
storage cabinets, and may influence the requirements of the
cabinet design. “As homegrown, products are usedin both
countries ,_ many of the food preparation features will be
the sane in farm homes- of, both nations.

food. buying habits. differ. .,_Small shops in every street

in. Danish. onio- ask. it our for tho hose-aka. to but _
i-ediately needed goods frequentJ-I; lh9r0°as availability
of acre and larger refrigerators in American make it. possible
tosshopeat large, more distant shopping centers. The result
1-. that, inherit)! Noun purchase ‘1m°r,qmtities,of

food at 10.:- froquent intervals... none. cacao-100. “educators
in Mark .mo—ndthatin theintorut «sari-nettle

the hcaeaakers eoebine their purchasesasluoh as possible.
But the storage facilities of thesapartments are often
limited. Furthermore, the transportation, of goods from

the shopping center to_ the home by private car is cc-cn

in. herica. Danish city shopping patterns include far

fewer cars. Finallthhe load which a wom can carry is
limited, especially when high staircaseslead to the apart- ‘
sent. Consequently, the, requirements for storage, facilities
become somewhat different. But a trend toward larger storage

6

space, larger and more . refrigerators andhone freezers.
has. timed: been. observed in the nmr “when quarters. .. _ .
where shopping centers are being built in increasing numbers.
mumorm. , ..

~In the following study a description has been given
ofthe origin of the Danish kitchen cabinet units. 1'he~
organizations in Copenhagen which initiated the research
maul-line the present unite. and the Intermittent» and
surveys ,, of, the Farsers' Organisations, whichled to kitchen
units , particularly adapted for farm kitchens , have been
01304.. . .

_. is modern- kitchendesign is based on ’measureaents of
energy and tine consumption, and space requiremente for
hqmehold work, some important research studies both from
mum and. Scandinavia are reviewed “4mm...

In order to desip suitable storage, it is necessary
to know the, amber of articles generally stored in an area.
It. may be presumed that both, type and nuaberof itens stored
differ between the United States and Demark. Hence, lists
of essential articles, for American and Danish kitehens
Nlpfltiflllhfifl been 130,134.“! .1! "IO appendix.

Features and dimensions of the most prevailing types
of Danish kitchen cabinets are described. Irhese are the

7

'Danishfiitchen Set“ ,‘ designed by, the Joint Organisation
of Denishflouuns. and 'Jutlend Fer-m? Organization's
Kitchenset' ,_ designed by this organization. Furthermore,
a few cabinet features from commercial companies are presented.

Stance teeter». Which differin- the Deni-h dense.
and which in some way promote work simplification or increase
usable, “storage space are selected from, American research and
4.9310”! 09.030191. mafeeturms 00.93.11.103- “0 3.1003.“ ’
features are presented in relation to mm... main work
centers: The mix center, the sink center and the. range
center. The sources of informatiqn for these selections ,
include: the findings of research dstafrcm The Buresuof
Home Economicsflof the Department of Agricultureat Beltsville,
the Small Homestouncil ~‘University of Illinois, publications
of law York State collegewof'noae Economics in association
jwith Cornell‘University housing Research center, various
publications of the Expert-ental Stations or Cooperative
Extension Services of_many_states, publications of_the
hex-lean. Heart Association. .ertielee fro- _ erehiteeturel
magazines, and leaflets of various co-ercial coapanies.

m..10n. e

Special eaphasis has, b0!!! Placed on storage facilities.
The planning of work areas and floor space has been excluded

8
from this study because the division of the kitchen into
main work centers is a well accepted design mud. in both
countries. and. floor space mustusually be adapted to the
prevailing type of houses and kitchens. Materials, which
may differ in the United States and. Denmark, are not, dis-
cussed. Laundry facilitiesnand facilities for cleaning
are also omitted as thus are not directly related to the
primary kitchen activities.

RESEARCH STUDIES

Denish gmtigne that have made Contributions_ in the
Field of Kitchen units.

Joint Organization of Danish Housing.

0n the Danish market there are several types of kitchen
'units'. The development of these is based on surveys and
research work. The studies, which resulted in one pre-_ .
veiling design cfkitchen cabinets, were started in 1949,
, In that year a Joint Board of Housing Research was estab-y
lished by the Capenhagen Cc-unity Council, the. Danish Art
and Craft Association and the Joint Organisation of Danish
303.1389. . .1. _, _

This organisation is a cooperative one. Its purpose
is tc'prcactebuilding, and. to raise its standard. s ,

. In 1W9 this Board published a report of kitchen,
surveys and research, and in 1950 the leading architects
of .the Board, published a, book, ”Planning Kitchens“. Soon
afterwards architects, carpenters and cc-ercial companies
were invited to enter a contest of kitchen design... The
purpose of“ the contest was to gather ideas to develop a
pattern set of cabinets.

However, none of the plans received was found adequate.

10

Hence the architects of the 191m: organization of Danish
Housing started to design kitchen cabinets, based on the
book {'Plsnning Kitchens' and on some Swedish studies. The
contributions from Sweden were studies of space allowances
in relation to tine and energy expenditure, carried out by
the Swedish Commers ' Institute. _ During the development of
the cabinet designs, the Danish ficvernment Hone Economics
Council was invited to Join thework. They participated
by giving advice concerning amounts and types of items to
b- nor-ed in «mm. eneooneemme sterne- ere-e. _

,The first ,set cfnthe cabinets so, develOped was displayed
at an exhibition in 1953, and was named “Danish Kitchen Set'._
There are no potent risht! on these plans. to that no: coupons
or..1ndividual is allowed to produce, s _'Danish Kitchen Set“.
Presently the Joint Cooperative Danish Consuners', Organi-
sation, is producing the greatest ”number of this kitchen set.

Until 1960 government support .was given to new kitchens,
furnished with l'Danish Kitchenset'. But this year, 1960,
government support for most types of building has been
stopped, including support to kitchms._ A A , _ ,

Later research has been carried out by the government
institute for Building Research and. the Academy of Archi-
tecture. lJBhe results of this research were published, and
they are currently influencing kitchen design, even if they

11
have not been applied to one certain type- of cabinet as
the “Danish Kitehenset'. cc-ereial coapanies also are
doing some kitchen research, and show interest in pro-
moting better standards.

Although the PDanish Kitchenset' wasnct designed for
anyparticular type of kitchen, its design was based on
surveys of city areas, and its main application has been in
urban kitchens.

Jutland Farmers ' Orggizatig.

Kitchen plms particularly suited to fara conditions
have also been developed. ' - _ _ _

Local farmers' organisations in Jutland are cooperating
and are represented in a. Joint Organization. The. home
economicssection of this organization outlines the work to
be done by local extension workers through meetings and
publications and conferences, on various topics. In 1959,
719 local organisations were aembers of the Joint Home _
Economics, Organization, with a total aenbership of 56,130”
homemakers. , In, .1950, the number of persons engaged in agri-
culture in Denmark-was recorded as 907,000 out of a total
PPPUJ-Oum..°f 4.231.900; but 1.15 1! I810“: “1315,3110”, he,-
”93‘. -3 continuous downward trend 13th. hunter 01.139301“
working in, agriculture. Several interrelated reasons may

account for this trend. First there has been a rise in

12
the senerel standerd of litins..uhieh.elens other thing!
QI‘OUSht lochsnizaticn to, the farms. This has influenced
the.-ovelent of people free country to town. However.
this migration to the townshas had __a_ somewhat unfortunate ,
effect on the coapositicn ofsthe reaaining rural population.
The. hush-r of. yours ranches. declined so that. in rural-
districtsthey nnaber ll percent less than the nnnber of
young sen}. Previously, farmfamilies, even on eaall
farms, engaged feaale help, but because, of thedecline
inthe number of young wmen and also because the present
households are smaller, many farm homemakers now are ,
obliged tcordo their own householdtasks. In 195“, £95,000
young girls were employedcn farms, as domestic help; in
1958.‘“on11-29.._090 were that. homered}. .

Futhermore, because the uplonent .thhired help for
the farm work proper has equally decreased, the ,hoaemaker
often participates in.farn work. .A study sede in.l9553_
found, that #7 percent of farm women participated in such

 

1, no Report. Rural Welfare in Denmark., 1956, Do 7.
2. 36. Emma-s Poreninggn'af'Jydske Landboforeningers
.. .Hueholdmhsevdvals., l9 ., p.22. _

3. Foreningen' of” J ydske ‘Landbofcreninger. .1?" ~-
. Stuehusunderssgelser pa Landert. , 1956.

sort «11:. nine percent pertieipeted frequently. and-23_
percent, did so during peak. seasons._ _ linety three percent
took care of poultry. andarden. , A fee women with specialized
education continue other types of work outside the home. .
It is obvious, that these factors have emphasized the need
for improved rural kitchens. _ , , .
One aspect of the, extension. work is giving advice about
kitchen planning. There has been a growing interest during
the postur years in modernizing the farm“ kitchen. 'Until
1959 extension workers each year helped inplanning a__
great number of, individual kitchens. however. the mers
ef the hose «me-1e- orsenlzetiom. the _ field worker»-
the local architect.- .and curt-sen. e11 esreed. that. there
ans need .to_produce standard kitchen units, adaptable for -
fara houses. 8c. in 1959 the {Kitchensetficfiutland Far-ers'
Organizat ion" was first developed. The design of the
cabinets is, based on experience gained by hone econoaists
through 19m..of kitchen plum-ms. .The. designer-else.
used the earlier research, nentioned previously, p. 10,
and the surveys, made of fara conditions in 1955.“ The
cabinet units were designed by architects, experienced

 

h. Foreningen af Jydske ‘Landboforeninger. Stuehusunder-
sfigelser pa Landet. , 1956. .

lit
in kitchenrlenhihs. and are now hem. produced by two
craftmen companies, instead of being factory - made.

Need for Improved Kitchgyg.

_,It 1.- e-tmtea..5 that between 20.000 and 25.000»:
kitchens have been built annually during recent years,
but out ,of the total number of, approximately 1,000,000
kitchens in Del-ark, _mcst of these are still unsatis-
factory. The pain reason for this nay be the recent war-
tine conditions, when all building and nodernization was .
stopped. Also after the. war there were inhibiting restric-
tions. due to leek of latex-lei. _ hence. it 1!. obvious. that
there is an urgent need for improvenent of kitchen facilities,
both in, modernising the existing kitchens m 13 the planting

of the new ones. .q ..

Besides, an increasing nunberhof. aarried .wonanare
having smploynent outside. the hone; this nakes it even
more desirablethat the tine spent “inhousework should be
limited by. convenient work conditions. _ . V , ,

In 1958, in. Denmark, 262.786 armed men were . .

gainfully saployed. The total amber of employed women

 

5. Petersen, r."‘v.a.1.', Plan! kfikkenetL, '8tatens
Byggefcrskninsinstitut., 1959., p.1.

was 550,567. The total number of honenakers was 631+,283;
thus about 1&1 percent of the homaakers had paid work outside

the hone .

Revise of 893. Research, goncerning manure of Time and
hem , and Bgce Allowances .

 

 

Research to iaprove kitchen cabinets, has been carried
out by various Amcrican agencies for several years.

Il'hese. agencies can be classified into the following
aain groups: Institute of Bone Economics, United States .
Department of. Agriculture. Belteulle. hemlue...1he-m1-
cultural Research Service, kUniversity housing A research
centers, University. hone eeomeiee «Wu, Whiter-1t:
agricultural experiaent stations, University agricultural
extension services., c a .. . . . k w i w

Coapanies, aanufacturing kitchen equipment, rho-e
appliances and other aaterials for household use carry out
independent research, ,and evenoffer financial support to
annuities. for oondnetihs such. ethdiee. ., _.

the. purpose of the studies is to gain, knowledge about
factors to be taken into consideration in kitchen design
through laboratory research, surveys and subjective appraisals

from honenakers .

., 16
WW.

Researchers felt, that it is important first of all to
know, how nuch energy _ is expended in various household
tasks. How is the posture of the worker effected by work
areas, and bydifferent types of equipaent? c. F. Lasgworthy
and H. 9.3.”,th round. thetbeek bending in dimehlns .,
required here energy _ than reaching by ans in dishwashing.
Altable‘ height of 25.6 inches required 30.0 calories.
spent per hour;_ai table 39.#_inches high only 23.1} calories,
and a table of 33.5 inches lowered the energy consuaption
to 20. 3 oalories., - H . , , _.w _ _,

In another study7, the task of kneading at a medium
high tableincreased the energy cost to 11.9.0~ percent, as
compared to energy coast-ed during rest.“ Kneading at a
low table increased the energy cost to 133.0 percent.

In one study8 oxygen oonsmption was used as a measure of
energy spent in reaching to different heights, bendingby
trunk bends and knee bending; a step up and a body pivot

6. Lengworthy, c. In, Barott ., mm.th in
Household Tasks. his American Journal of Physiology,
Vol. L119, 1920., De “5e 7 ., . _

7. Schwarx, 7 AL, mien Energy cost of certain Household

Tasks. Washington State Agriculture Exponent Station
Bulletin 282., 1933. ,

8. Bratton, 2.0., Oxygen Conn-ed in Household can... Cornell ’
University., Agr. Exp. Station, Bulletin 873., 1951, p. 36.

l7
oosbinod- with on. menus.

Onseh .oonemption per statute. wee sea-urea ee 1mm”!
over standing. The following chart is taken from this
study:

_ _ w A __ c.c. oxygen consumption per minute
Reach to '06 inches .28

Beech 150.56 inches . . . . . 5.“
Pivot co‘nbined with arm reach 96
. to 36 inches
Reaching up to 72 inches ._ llO
Trunk ma to *22 inches above 130
_ _ the floor .
Step up of 7 inches ._ ‘_ .- 29l
Trunk. bend to 3 inches above ' 312
__ $110.11”? . ,
Knee bend to 3 inches above 5&7
‘ the floor .w . .. .

Even if, the trunk headcount-0e. lees mm. 1t ecu-es

lore strain on thebedy. than the knee head. because the

leg auscles are stronger and larger than _ the back meal».

.the speller, auscles of. the back become more quickly fatigued

than the 1W?.-¢°°.t9 than”. “them. -- ,. .
In. the develop-eat. 9f, kitehea. .,°ebinet.l. during. .e. ”01 eet

at Cornell University, oonpleted 19529, body strain and

M-_

9. Beyer, 0.11., Weiss, “Li ‘l'he Cornell Kitchen, Cornell
University., 1952.. DP. 7“.

. , _ . 18
'relative effort' were aeasured to determine desirable

atom. _for- each item stored _within cabinets.

_ Reno-etion filas were used for the study, along with
consultation with a worker, who was 5 feet It inches tall)
aboutu‘gverage . height for the Anerican wonen.

Strain occurred, when the angle of back bend was
greater than 'positive’-.15 degrees...or.._leu than ."hesative'
5 degrees. - A negativengle exists, when the worker _
straightens up endleans backward, for exaaple, in avoiding
an opening door frca a wall cabinet. ll'he . researchers
found that. reeohms into drawers directly below. counter. .
level did not cause strain, but that aany reaches farther
below the counter did. ‘

'i'he spaces, which were found to be easiest toruse,
lay between 30! and 60inch”, from the floor. , Excessive ,
strain was felt _when spaces less than 20 inches. froa the
floor were, used.“ Storing itas above 6b inches was not
”GO-mud. . f

In reaches between 10 to 68 inches froa_ the floor,
the worker. heed ebout twice the. effort. for every inch nearer
the floor than, for every inch she reached higher than her
elbow, in which case only arm. motion wasnecessaryn _

In a study carried out at wayne University?) overwork

 

.‘4

10. lads-anon E, Simplified Housework., wayne Univ., 1955. We“.

 

.o.

 

T.-

19

in the kitchen is reported as often being the result of

sac of
l.

2.
3.
It.
5 .

6.
7.

the following causes;

Work surfaces , shelves and appliances either too
high or too low for coafortable working.
Haphazard storagedistribution of household
equip-ant and supplies . m . . _
Shelves and drawers cluttered with too auoh
hardware and china, too aany utensils and kitchen
tools. .
Use of Insoles instead of wheels to carry heavy
10¢“. . . .- s . -
Refusal to sit while ironing, dishwashing, pre-
paring vegetables, and doing other Jobs, that
allow sitting. . .
Insufficient, if any, planning of chores.

Poor lighting of work areas. ,

In the same study it was found,ethat reachingfor an object

on a shelf, level with the elbow, increases, the energy ‘

coasuaption 12 percent, if standing with the eras relaxed

is takenas zero. _A Reaching an obj eat at eye level rises

the energy expenditure _to 21» percent.__ Euchre: above the

level of the, head aeans an increase of 50 percent. Standing

on _tiptoe for reaching increases the energy expenditure

so percent, plus the energy it takes to lift the body.

20
Bmding to get something 3 inches above the floor uses
nineteen tines the energy used in standing still.

An interesting experiaent concerning energy expend-
iture in the storage of four frying pans was reported in
1959,17.1 by Dr. Earl llcCracken. One pan was hung on a
perforated hardboard on the wall, 56 inches above the
floor; a second pan was placed on a fixed shelf in a
base cabinet, a thirdonon a pulls-out shelf in a base
cabinet, and the fourth _one was placed on a rotating shelf
in the cabinet. All theshelvesjere located 20 andvthree,
eighths inches above floor level, Least energy was consuaed
when storing the pan on the wall; storage on the rotating
shelf proved to be _next in energy constlptlom; the fixed
shelf was next; aost energy was used in storing the pan
on the pull-out shelf. . .

hrs, llary loll Heiner and allies helan, E. McCullough
found, after a survey of existing kitchen types in 191612,
'that the design often starts with the tool instead of the
user, the gadget "instead of the housewife'. A

They foraulated the following basic criteria, which

 

ll. RcCraokan, 3.0., Richardson, 3. ,' Huaan__3nergylxpend- . _
itures as Criteria for the Design of Household Storage

. Facilities., Journal ofeflcaeiconoaies" larch 1959...). 198.

12. Heiner, I'l.K.‘,' hccull

Architechtural Forua. ,

8.3., Products and Practice,
fish. 19%, Vol. an, p. 158.

.ss

 

.
e
.
\
v
”-—
.

. 21.

they rose-lend be observed; before initiating any kitchen

des 19:;
1.

29

3.
h.

The physical liaitations of the homemaker -— her
capacity for steeping, reaching and letting.
Organisation of, all storage interns of first -- use.
Clear visibility for all items.

Easy accessibility for all iteas.

{these are some of the studies that have been made _

concerning the expenditure of energy for household tasks.

lusuuétudiss

A One of the any tiae studies which have been aade in

connection with household tasks is the Cornell Kitchen
Research study 1952”. , w
The principle of storage. at the point of first use led

to theeonception of anor kitchen centers of activity:

I).

0e

Sink.¢enter - _... . w. . . -s . .
Nix or. road preparation omtar._,1nclud1ns retri-
gerator; or the , refrigerator say be tensed as a
separate center. ,. . C . . .

Range center, including serving space,__which also

nay be considered as a separate center.

.13. Beyer, 0.3;, Weiss, F., The Cornell Kitchen, Cornell Univ.,
1952. pp. 5“.

In the Cornell studyln observations were made of tile
spent at each area. _ , _

During the preparation]--5 of a aeal, to serve four persons,
17 Jobs were performed at the nix center, but the tine _
spent on each was relatively short, for half of the Jobs
took less than one ainute. The length of tiac spent at
the sink area was greater than the tine at any other area
during theentire seal preparation, and. also during the
cleaning up. ,Tiae spent at the, aix center ranged next;
the range center showed the shortest period of time.
Theetiae spent at each station should be a guide for
providing adequate space for work, and for sitting.

Mimosa

There have also been studiesconcerning space needs.
the amber of steps, a worker travels between the work
centers also effects the arrangeaent of storage units.

The Cornell study“ reports the following data, concerning

1.“, ope cite, PPe 770 , . w e .. .

15. The aeal was a dinner, consisting of beef patties, M ‘ '
gravy, aashed potatoes, vegetables, bread and butter,
chocolate silk, water, cake with frosting and coffee.

16. Cornell University, p. 79.

 

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the nusber of trips taken during seal preparation”, serving
and cleaning up:

Nusber of trips

Pros table to refrigerator or

cupboard above. it., 2
Pros. table to six cantor. . ,7
Pros table to sink center... . 15
F139- teblo to reuse. center. .5
Pros table to serve center. 11

Pros range right counter, and

. serve center to refrigerator 2
Serve center to six, center.
Serve center to sink center. 13
Serve center to sink storage, _

_ near range and range center. 12.
Pros sink storage nearrange and

range center to even.

Bange center to six_ center. .
Range center to sink center. _ 21
Pros sink center to refrigerator

or cupboard above it . ll

 

17. The sase seal as sentioned pp. 22.

a.

~‘--‘~-

 

2b
lusber of trips
Fros sink center to oven. _ 4|- '
Pros sink center to six center. 60
Pros six center to refrigerator and

cupboard above it . 10
Fros six center to oven. 5 .
the cmclusion of this study was, 'that the sink center
and the counters to the left and right of it were included
in sore trips thanany other kitchen. work stations.'

A study by Washington Agricultural Bxperisent Station"
in 1950 had found, that sore trips were sads between range
and sinkthan between range and any other unit. The re-
searchers fond that 'the saving of action lies with the
arrangesent of equipaent within each unit rather than in
the relation of the units to each other.‘ Furthersore,
it was found that "the rearrangeaent of nail equipsent in
each center was about two thirds as effective as the
addition of new equipsent in saving tise and steps.“
Addition of a wheeled tray accounted for over one fourth
of the step saving. _

__ Although the various seasuresents of energy, tise and

space are guides in setting standards for design of kitchen

 

18. Hiley, 33., A action Study of Kitchen Arrangements,
Hash. Agr. Exp. Stat. Bull. 518, 1950.

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cabinets, several studies” point, out, that “there still
is a need for flexibility, because, each family differs in
its kitchen requiresents, and the differences in hoses
dictate differencesin arrangement“. ,This finding has been
repeatedly verified.” But on the other hand it was also
found, thatrinespite of the differences, the, asount of
storage space used was so sisilar, that it is possible to
suggest standard seasuresents, for liberal and lisited spaces,
which will suit sost. fasilies.._ ,. -, . ., _ . ‘ _

With the sine .of increasing convenience and service,
and 11311-111118 reaching. ”OOH-138. find. ”lunar the 9qu
heeio. assent-anti, for INPRN!__91. kitchen. danish. were
worked out during the Cornell studyfl (adapted for a wosan
5'3' - 5'5“ tall):

 

19. Beyer, 0.3., Noise, 3., The Cornell Kitchen, Cornell
University.. 1952. p. 2t. H. . A

20. Wilson, 11., Roberts..E.R-.l, .‘I‘hayer, R. Standards for
Working - Surface Heights and other Space Units of the
Dwelling. Hash. Agr. Exp. Stat. Bull. 3105, 1937.
Aserican Heart Association: The Heart of the Rose.
1948., , pp. 5., H. Wilson: A Guide for the Kitchen
Plann‘er., Agr. Exp. Sta., Oregon. Bull. 1582., 1950,
p. 26. Southern Regional Housing(58) Research
echnical Co-itteez' Planning Guides for Southern
Rural Roses., Bull. 58, 1958., p. 9.

21. op. cit., Cornell pp. 27.

Irlll' El,

-"-—- Q «-

.6

26

Sgggested heights of working surfaces: ..
Floor of sink 327nches

sizing tabla .. . 3.2". .
Pull-rout pastry board 33 1/2'
Kitchen planning duh .s .- 23"

Hixing table for seated worker 24"

liinisus tee space:

Width, (front to back) V
Height‘ 3'

_llaxisi- 151511“ of shelves: ..
Articles in frequenteuse:
No counter obstruction _ 72"
Obstruction 20 inches wide, ' 68"
Articles visible throughout the
entire depth _of the shelf .61'
llaxisus height of drawer 59"

_Isowestv reach recs-ended:

Fingertip level fros floor 25"

llinisus dissusions of cabinets:

widthef any working surface 110» - 20"
who! 91:): bowl s . 30"
Length of counter to the left of sink 32"

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w _. _ _ , , w _. _ 27

Length of counter to the right of sink 367,70}; 35

width of surface adjacent, to range 21'

Uidthof nixing surface, adjacent to

toanotherunit _,_,, _w ._ .. .. 28"

Hidthpf serving counter, frees-standing 28-3_6"

surface near open,side of___re_f_rigerator 15'

In several, studiesaa counter height of 36 inches
for tasks such as vegetable preparation, .. other food
Preparations. and dishwashing is listed ,as, the aost co-on
and convenient, if it is possible to achieve only one
counter height.” Thirty -_ six inches is also the standard
height, for a free standing range. _ . A , _

g .The height for therinstallation of built - inovens
has also been studied by the Bone Roonoaios Institute
and ethers?3.. _,.1'h.o unans- froe USDA meant, that. the
lowest rack position of a gas oven should be 37 inches

22. heriganheart Assn: The Heart of the Roam, 19158
P- ._ V . . . _ . . . .
Holbrook, 3.8., Your Farahouse, Planning the Kitchen
and Norman... 0511 Bull. 12. 1951. p.27. _

23. Style, 3., Built -_in ovens. Cornell‘University. f
Bull. .93., 11955.,usm. Agr. Research Service. institute
of Bone Econoaics. Installation Heights of Separate
Ovens. Research Report lo. 2, 1956. , _.

McCracken, E. Richardson, 3., Hulan Energy Expenditure
in using built - in ovens at different elevations.
Stove and Appliance Builder 21, 1956, p. 36.

, 28
fro. the floorgsthe botton of the interior of the oven
3h inches, andthe lowest broiler rack 28 inches above the
floor. In electric ovens the noraal broiler rack position
is lost conveniently located #0 inches fro- the floor, the
lowest rack 35 inches, and the bottoa of the interior of
the oven 32 inches above thefloor. ,

The herican Heart Association?“ suggests, that,
laxilua counter depth should not exceed .20 inches for~ easy
reaching. lira. Koll Reiner and Kiss llcCullough25 hold
16 inches tobe aaliaul for, this. _ , , V .

_‘l'hey have __also detersined desirable widths and depths
for certain storage units.

Suggested Widths of
o . . , f . Storage Shelves
Packaged supplies, all types zugmhes

Utensil storage at range 16 - 2P
Utensil Storage at sink . 2b - 28"
China and glassware (according to

size of fsnily) 36 - 108'

2‘. In. Heart Assn., The Heart of the Roae., 19198, p. 12.

25. lemme. Koll., Heaviloush. ‘n; 3.; Products and" '
Practice. , Architectural Forua., February 19%. p, 153.

29
suggested Depths of
Storage Shelves

Packaged supplies __ u - 6 - 8'

Utensil storage at range llt'
Utensil storage at sink 16 «- 18"

China and glassware ‘ 5 - 8 - 12'
It was observed, that the greatest work econoly was achieved
UV shallower depths.

the floor space in.frent_of the kitchen units also
influences convenience of work. ,

A clearance- of MO" between cabinets opposite each
other is sufficient for 2 workers26._

.Clearances_between.cabinets at right angles to eaeh,
other, but separated by a door or work area, should.be at
lmtJ'OF. .1 _. A w .

in the Cornell study27 it is, said, that 30 inehes of
clearance are adequate to give free circulation for one
worker,_when the space is free of doors and.drawers, which.

are likely to be left open.

 

26. Handbook of Kitchen.Design.,'8aall Hones council.,
Universityof Illinois., 1950, p. l&.

2?. Op. cit., Cornell, p. 77.

30
It was found, that a worker took up 3 1/2 feetcf
floor space, when she had to crouch to use storage space.

ganish and Swedish Research.

Studies of Energy

Research, concerning tile and energy expenditure, and
standard seasuresents for kitchen units, which parallels
Aaerican research, has been carried out by the Swedish
Ocnsmrs' __Institute, a governacnt Institution. This _was
done in cooperation with siailalrcswedish organisations.

the twain dot- in Sweden eon-commune and seem
consuaption have been the basis for the desip of kitchen
cabinets in all Scandinavia. HWOI‘, , the cabinets. vary to
soac, extent in the different countries, due to national
variations, and to individual research carried out in the
various countries. . - . . . .

In Deneark the Acadeay of Architecture , the government
Building Research Institute, and the governaent Rcae
Econoaics council have developed standard aeasureaents for
"Pk We . __ - . _ .

The Joint Organization of Jutland Far-ere has studied _
the use of tile in far. kitchens, and the. frequency of trips

31
in regardto location of work areas as well as in regard
to the location of the kitchen in relation to other rooms
of thehouse. _ _ . A g . , . _

Swedish researchz8 found, that the greatest strain
frea doing house work was experienced in legs , feet, back
and shoulders. _ .. 7 .

It, was found, that bending for dishwashing requires
one third acre energy than standing straight. Host kitchen
work, it _ was observed, is done in a forward bending position.
The auscles of the back do heavy work in holding the weight
ofsthc body, when it is bent; this in the long run say
cause peraanent back injury. _

_ _ Injury to the shoulder auscles_can also result, ifthe
workerduring _a. long period works at a surface, which is
toohiah father. . , _. __. , .

Standing too much or walking incorrectly will effect
the muscles of legs and feet; .. A. ._ . . A.

, H In order to, avoid excessive strain “.1119 standing at
work. it was. found that. the. table h918ht..lh0!lld_ be about
four inches lower than the. elbow, when the upperarais
straight to the body, anddthe lower ara bent forward. , A

the highest shelf, which a woaan of average height is

m.

28. omsr'ninagreh - Kok., Re-ens Forskningsinstitut.
19520, p. 10.

32
able to reach, without standing on tiptoe, was found to be
76 to 80 inches. The average height of a Scandinavian
wonan is calculated to be 5' 5 l/2'. Items, whichare used
freguently,therefore, should not be placed on shelves higher
than 61k inches, and heavy items should be on a level with

or close to the counter top.

Lise Studies .

. Surveys bythe-Joint organization of Danish Rousing
discovered in 1915‘,” that a homemaker in a city fasily of
three “to. sixnenbers, spends on an average lr-l/Z hours in
kitchen work. When tine spent insteating, playing and
doing hobby work in the kitchen is added, it becoaes
evident,” that thegarrangenent of work areas should be as
convenient. as possible. . , ,

f However, studies in Sweden3°_revealcd, that only one
, tenth. of the singchobs in one location or position
lasted aorc than two ainutes. What helped to sake the work
flow acre snoothly, was the collection of small items at

*-

29. Petersen, I". Vcdel.,'Pla‘n‘i' kekkenet” Statens Bygge
f°"m.mt1tute , 1959c ' pe_ “O

30. Lin ran, 6., Kok. lie-sens Porskningsinstitut., 1952,
p. e

33
the point of first use into the three main work centers
(mix, sink and range center). Sufficient space also aided
proper work sequence.

In order to suggest good work sequence, the traffic
lines between the main kitchen units were studied during
two days of kitchen work with food preparation and cleaning
up. The trips taken between the kitchen units and storage

areas were rated in the following order:

Trips

Between sink center and mix center 520
Between mix center and rmge center 21,5
Between range center and serving space

at the range -> 75
Between mix center and serving space

at the range 60
Between sink center and range #5

The findings showed ttnt the greatest number of trips were
taken between the sink and the mix center; next, between
the mix center and the range; fewest trips were made between

the range and sink center.

. _ .e 3‘6
§pace Studies

_Becc-endntions, for standard ImureIents for work _
areas and units have been worked out by the DenishuGovern-
sent Building Research Institute”, and are suggested as
minimal andoptinun seasuresents for a family of three to

In ”PIC”. _.-

Becomendations:
Width

__ -. I_ ,. uni-us , Optim-
Cleaning of vegetables 28 inches 32 inches
lining counter V 32" {'9'
Serving of hot food _ A 24" 32"
Preparation of cold food 32' 32"
Baking”. . .. 32" “0'
Speoe nexttorefrigerstor _, ,. '
and, cabinet for nnrefrigereted
foods ,Hh . 16 F 16'
Sink, single bowl 20" x 16." 22" x 16"
Sink, double bowl“ 26" 26"
Space for stacking
unwashed dishes 30" ' 36'l

 

31. Boligen., Ho. 8., 1951.

35

Hidth

, Hinilu Optimal
Space for. drying
washed dishes 21+ inches 28 inches
Elbow roo- at range 1 8 " 12 "

All base cabinets, including

drawers and pull-out board over ‘

kneespace 1&0 " 172 '
W:

_ . _ ‘ A. Width Depth
wan cabinet for dinnerware ' _ . _ ,
and glasses , , 160 inches 12 inches
Hall, cabinet for food ‘
preparation and serving dishes 1100' - 160' 12"
wall cabinet for groceries
and packages ‘ . 1100' 8 - 12"
Ventilated, cabinet for foods 160'? 215'
Storage for‘Jars and bottles 72" - 96" 2‘"

Width of countertops 160' - 200'

310‘ to e 35 inches are reco-ended as the height of tabletop :

for nest kitchen tasks. _ . _ _ _
If different heights in the sane kitchen are possible,

the height s. of the following various surfaces should be:

36

‘ Height
Cleaning vegetables , 34" - 35"
Serving counter for hot food 32" - 3b“ 1
Servingcounter for cold food
(sandwiches) 34" - 3“ 1/2'
Rina. . . 32" - 3‘"
hiring of batter etc. 28" - 31"
Kneading doughs 31" - 32 1/2'
Rolling _ out dough . _ 3v
Sink counter with built - in ,
sink bowl 3‘!“ - 38"

A pull {out board for a seated worker should be adjustable
in, height., It is recs-ended, that there be four positions
for this: _Just under the counter top, and 2b, 26 and 28 ‘
inches above the floor. Toe spaces 3 9,3? high are recon-
lemded for base cabinets. to provide convenient passage
we: in front of the Iain. work areas: sink, range, food
storage cabinets and refrigerator, a free, space of at, least
3!“, preferably 10' is suggested. Space between omtertop
and ,wall cabinet of 20 inches can provide room for a drip
tray with _two rows of plates or a large kitchen nachine,

such as an electric nixer.

37

A test was carried out by the Swedish Consumers' ,
Institute32, with dishwashing in a kitchen withpoor work
facilities, and in a kitchen with good work sequence, and
preper table height. _In the inconvenient, kitchen the counter
was too narrow, especially on one side of_the sink, so that
the dishes had to be handled several tines, and the height
of the countertop was too low.

In the inconvenient kitchen dishwashing following a
standard seal for five persons required 11! ninutes; where-
as it required only 8 minutes in the better kitchen.

But even with continuingwork sequence and well
arranged equipment, it was found in Sweden, thatesitting
during dishwashing saved neither tine nor energy. More -
over, the workers reported, that sitting obstructed their
notions, and that the dishes sealed to be heavier in handling.

HIiiIHUH ESSENTIAL EQUIPMENT IN A KITCHEN

herican Kitchen,

Inforaation about items stored in kitchen cabinets is
of inportance before initiating a design for these. It say
be anticipated, that there is a great variation in storage

 

32. Lindgren, 0., Iok. Elemens Forekaingsinstitut., 1952., p.7.

38
patterns, due to size of household, social standards and
values, and cultural background.

In order to get information to solve these problems
cooperative studies were carried out by California -,
Nebraska -, and Rode Island, Agricultural Experiment Stations33,
andd'heBureau of Human Hutrituion and Home Economics,
U.S.D.i. Identical nethods were employed in the three
states, where the actual use of equip-ent by 6105 hone-
nakers was observed during a three weeks period. Panily
sizes of 2 - 7 members were represented, all fron the
nadiu economic income, level. Host, of the hoaeaakers were
less than 50 years old, and in 73 Percent of the fanilies
there were children. host of the families were home 9.
owners, and all the houses‘were equipped with electricity
and running water. Electricity, gas, kerosene and wood or
coal fuels were used for cooking. v

The results obtained in the three different states
appear to be quite sinilar. Hore than 70 utensils were
generally used by the honenakers. Variations. which

4

occurred, seaned to be influenced by:

 

33. Uoolrich, A. Barager, _A., Kuschke, 3., Warren, J.,
Phipard, 3.5., Fincher, L. J., Cooking Utensils Based
on Heal Patterns. , Journal of Home Eoononics, Vol. 1w,
No. 6, June 19108.

 

 

 

4....

39

l. The individual homemaker's personal working habits

or desires.

2. The menus“- prepared.

3. The utensils available in the household.

Based on the articles, generally used by the home-
makers, test sets of utensils were worked out, and supplied
to the hoaesakers to use for three weeks, while their own
equipment was removed. From the women's records made
during this period, essential items, which would satisfy
the needs of the homemakers were picked out. The nusber
and type of utensils did not seem to be considerably in:-
fluenced by family size; only the capacity of each utensil
was so influenced. . e , -

This list of utensils was~ augmented, and then employed
in designing the Cornell kitchen. Besides, lists of food,
supplies, tableware and equip-ant were taken from a regional
study {'Parn Housing in the Northeast', by Cornell University
we”. ._ , g _

The items which were included, were stored by 20 percent
or more of the observed families. Some revisions were made
during the Cornell research, when it was felt, that certain
changes might be better suited to New York State.

 

3b. Beyer, 0.8., Weiss, F., The Cornell Kitchen., Cornell
University., 1952, p. 28.

#0
In Appendix 1 is found this list of equipment, toals,
supplies and food as compiled by the Cornell Study.

ESSENTIAL ARTICLES FOR STORAGE

Danish Kitgheg

 

The Danish Government Home Economics Council has also
prepared“ lists, of minimum household equipnent. Surveys
were made of existing equipment in 100 urban, medium incone
level homes in 1918. . The resultsuofthese surveys were
tested in the Council's research kitchens.-e_',1'hese lists
are available without charge to any honenaker.

In the. appendix is found therecouended list for a
mininunnunber of articles for agcity, household of 2 - It
persons. These utensils are exhibited at the current
kitchen display at the Home Economics Council building
in Copenhagen.

DESCRIPTION OF DANISH KITCHEN CABINETS

Several organizations and companies have based their
designs of kitchen cabinets on the research. which has been
explanined earlier, page 10 and page 13. In the following
paragraphs is given a short description first of the units,
belonging to “Danish Kitchsnset," secondly of the kitchenset
designedby Jutland Farmers? Organization, and finally some
special features of cabinets, manufactured by cooperative
and co-eroml colpanies. _ e _ . I .

The main use of the 'Danish Kitchenset'lhas been in
urban kitchen planning, especially in apartment houses.

For builders and technicians, who “intend to furnish a kitchen
with _‘Danish Kitchenset' there are available printed, guides
and drawings of 130 kitchen variations. of cabinets,._In these
theaamits are arranged in various ways, but all arrange-
ments exemplify the principles of good work sequence.

The cabinets are constructed either ready - made to
be placed on a base, or as sections, which are to be
assembled in the kitchen. The latter are i... expensive.
All these cabinetsucan be furnished‘with drawers with

dividers and stops, adjustable shelves and trays on rollers.

 

1. Petersen,'P.' Vedel.,'P1an; Kekk’enst. "Statens
Byggeforskningsinstitute., 1959: Do 34.

112

In order to insure good and uniform materials and
methods of construction, quality controlof the production
of these cabinets is achievedgby periodic inspection.

The complete 'Danish Kitchenset'I consists of 23
units. Some of the units are availablein different sizes.

The features of these, units are, described in terms of
size and design characteristics. The cabinets are des-
cribed _in, the following order; Those belonging to the, _

mix center, to the sink center, and to the range center.

For the mix center the following cabinets are designed:
A cabinet for a built-in refrigerator can be_2& or 28 inches
wide; 91 1/5 inches high, and 2‘? inches. deep. This cabinet
has an upper cupboard with one shelf, the space forthe
refrigerator, and a cupboard beneath with one shelf. _- The
cabinets are available for different heights of refriger-
ators, as well as in the twouwidths. 2‘9 and .28. inches.

The food storage cabinet, which. is made in thesame
heights and depth is available in thenzl} inch width.“ It
has two full-depth shelves at the top, two shallower,
cut-back shelves beneath these, one falls-depth shelf with
two drawers (for bread). below, a pull-cut board tenths
bread-slicing machine, and one to four drawers for vegetables
and bottles.

. “3

Base cabinets for the six center are usually 28.8
inches high. The height, 28.8 inches, of all, the base
cabinets is exclusive of countertop and foundation base,
which canbe adapted to the height of the individual
homemaker.

Widthsof these cabinets may be 16 or 210 inches. The ,
depth also varies. A 21» inch depthis lost comon, but the
base cabinetsecan be obtained in 21.6 inch depth.

In eachcabinet are two shallow drawers, and a cupboard
with three pull-out trays behind a hinged door.

The base cabinets for the mix center are alsobuilt
with only three pull-out trays within the cupboard.

There are cabinets, of the sane deths and heights,
as the other_base. cabinets, which are equipped entirely
with drawers. These cabinets are all 16 inches wide.

There are five drawers in each: , two four inch drawers,
two six inch drawers, and an eight inch, one. ‘

Hall cabinets for storage of groceries are all 39 .
inches high. The width and depth vary. The available widths
are 2b, 32 and 14-0 inches. The available depths are:.,8
and 12 inches. There are one fixed shelf at the top, and
three- adjustable shelves beneath, of which the lower one
is cut-back. There are wire spice racks on the doors.

The doors of the wall cabinets are either of the sliding

“0
type, where a lower door is pushed up underthe_uppcr,one,
and, vice versa; or they are double hinged doors. {These
latter are the more common. The hinged doors open inde-
pendantly of each other, and there is no niddle post to
interfere with reaching.

The following cabinets are designed for the .sinkcentcr:

The sink units are built to accomodate sinks of varying
sizes: 32, 38, #8 and 56 inches in width, the larger sizes
may be used to fill a corner space. The height of the
sink units is usually 28.8 inches, but a unit 30.8 inches
can be obtained.. The usual depth. is 2‘} inches, but a shallower,
21.6 is provided. The units are planned for double sink
bowls or for one saall. sink bowl besides a_regular Iised
one. _ Under the sink is a ssall half shelf. There, are ..
towel racks. and holders for waste containers. The doors
have grills for ventilation.

Cabinets to the left of the sink are of the same
height and depth as the sink mit, but they are either
16 or 210 inches wide. They are equipped with two shallow
drawers with renovable dividers at the top, and a cup-
board beneath'with a shelf and _a narrow space for trays.

In a Danish kitchens pull-out board is often placed
to‘the rightof the sink. The height of the board can be

A
adjusted: Just under the counter top and at heights,‘ 28,

 

_ . “5
26 and 2h inches above the floor. The widths of the lap
boards are 20 or 28 inches, and they are about 21+ inches
deep. ,Under the board is open space to allow the worker
to sit.

ball cabinets for china and glassware are ,39 inches
high, 32 or #0 inches wide, and 12 inches deep. _The upper
shelf is fixed, and the three lower ones are adjustable
behind sliding or hinged doors- ‘ . _

The range center includes cabinets for cooking utensils.
The base cabinets are available 16 and 2“ inches wide,

The height is 28.8 inches, and the depth is 210 inches. In
the upper part) the cabinetscontainfour shallow, cut-

backwire shelves. Beneath, are two pull-out trays. The

doors are equipped with racks for lids. , v ..

The kitchenset designed by the Jutland Farmers? ,
Organisation,2 which is described below, was, suggested ..
mainly for the activities, carried out in afara kitchen.
The units may be used in a new kitchen or as supplcaents
in a rebuiltlkitchen. , . ,. .. . . _ .

The drawers of the Jutland cabinets are provided with
stops and dividers. Shelves and trays, in the cupboards
slide out, and are adjustable in height. All inside corners

 

2. 36. Beretning fra Foreningen of Jydske 'La'ndbofor-
ehingers Husholdringsudvalg. 1960. p. 85.

m M
call:
an.
mm

m

E t
in}

the

‘5

_ 1+6
are rounded and plastic clad. Hinged double doors are
usually used for the base cabinets. They open independ-
ently. The couplets set consists of 26 units, including
variations in sizes. Besides, extra cabinets to be placed
between the ceiling and the wall cabinets, can be obtained.

The following cabinets are designed for themix center:

The cabinet for a built-in refrigerator is sinilar to
the one provided by 'Danish Kitchenset.’ The only difference
is that it is to be placed on top of a base cabinet.

The food storage cabinet is also designed to be placed
on top of a work counter. ‘It is closed by an accordion
door, folding horisontally. It contains four cut-away
shelves, which decrease in depth fron upper to lower.

In this way the counter top at the same time say function
as ,a_shelf_ and a working space. _Usually the cabinet has
two ventstc the outside of the house. , _, . .

The upper part of_a freestandingfood storage cabinet
is designed as the one, described. above. The base cabinet
is equipped with. two drawers, side by side, and a cabinet
with shelvess ' , 6. , ,

Thirtycfour inchee is thestandard height of all the
besecabinets, inclusive of counter top and base, However,
it is possiblevto obtain bases of varyingcheights. The
bus cabinet for groceries 1s assess, s.-mlrout-pansl_..
with one upper stepped shelf, attached to the front panel,

#7
and two lower shelves also so attached. .

A.base cabinet with wire shelves, closed with hinged
doors, is designed forgmixing utensils.

Units with_drawers, made bwautland Farmers? Organi-
nation, _are similar to the units with drawers from "Danish
Kitchenset.' , . . - _ . _

.1 corner cabinet is equipped with two or three revolving
shelves with raised edges. The upper shelf is spaced for
small utensils or packages., The_back_wall is rounded to
follow the circle of the shelves. a wall cabinet for
groceries is also available. The accordion.door folds
horisontally.c The eupboard contains four adjustable shelves
0f alternating "1111311. ,. . . .w p . .

,The sink center can.be furnished with units of varying
dimensions. ,The space under the sink is open. {At_one
side is a sliding rack for towels and brushes. “Beneath
this P.0k there is a metal shelf.“ _“ _

A base cabinet withpull-out panel can be placed.next
to the sink. sit the top is a divided drawer. Beneath the
drawer the cabinet_is vertically divided. ,Shelves, facing
both sides, are attached to the vertical divider._ Another
cabinet of standard dimensions is closedeith a hinged_
door. The shelves in this cabinet are designed as serving

trays; removable dividers for the trays are available.

l #8
A siailar cabinet of the same dinensions islfurnished with
three sliding. natal baskets instead of trays.

Jutland's Kitchenset provides alpull-out board similar
to the pull-out board of_'Danish Kitchenset'. It has an
additional shallow shelf. _

Hall cabinets for china and glassware are all of
standard dinensions, and are closed by .horilontally folding
doors. In one type the left side is equipped with four
adjustable shelves, of which the lower one is cut-back.

The right side has only one shelf. The bottoa, of this
section is designed forthe accoacdation _of a drip-tray
in order to make it possible to storethe washed dishes.

Tor the range center two types of base cabinets of,
standard dinensions are designed. , .Onefltype contains shelves,
which alternate in depth. , The other type has a drawer at
the top. Beneath. the drawer is a pull-out panel with
vertical dividers. l ,7 ,_, _ ...

Besides the .‘Danish Kitchenset' and the cabinets
designed by Jutland Farmers 3 Organization there are about
15 Otherrlsns for kitchens... developed by .oooperstlvo . ,
consulers' organizations and loo-croial companies. Although
these units are similar to these that have been described,
some of. the features vary free company to company. The
following are selected from some of these differing features.

 

 

 

 

.. ‘.6 .-..

49

. There is one base cabinet at a mix center, which has
a pull-out shelf, which provides a constant, location for
the electric mixer. Beneath is a drawer for attachments
belonging to the mixer. A food storage cabinet is equipped
with out-away shelves throughout- the cabinet. The cut-away
section is on different sides for alternate shelves. This
makes it possible to store taller articles. Shallow tip
bins for flour and sugar attached to the bottom of a wall
cabinet are also provided. . . . , , . .

Bone sink units have doors hinged at the bottom,
provided with trash containers. In another,_sink unit the
trash container is constructed ass tip-bin, which fits
into an opening in the cabinetdoor. . _ . .

The bin has a handle on the cabinet panel, so that it
can be removed for emptying and cleaning without the door
being opened. A well cabinet nearthe sink is furnished
with a ladder - like raclggor towels. The rack can fold
back behind the closed door, or it may be pulled down to
horizontal position, when desired- _ s _ l .

At the range center a ventilationhood is sometimes
built into the bottoa of a wall cabinet.

_ To utilise narrow intermediary space various base
panels are available. One panel carries towel racks. One
base perforated partition withshooks, and another one is
provided with vertical dividers.

SELECTION OF STORAGE FEATURES, DEVELOPED
THROUGH AMERICAN RESEARCH

The concept of specialized work areas: nix -, sink -,
and range centers, is well established both in the U. _S. ,
of herioat. and in Denmark. Bothsthe countries enphasize the
idea of the storage of small items at those specific centers,
where they are most frequently used. Hence kitchen lay-out
is notsincluded in this discussion of cabinet features.

Further-ore a discussion of. materials will be, excluded,
as the availability of them differs to a certain extent.

In Denmark the most co-only used woods for kitchen, cabinets
are teak and beach. Thus different kinds of wood are apt
to be used in the two countries. leither are laundry
facilities or facilities for cleaning equip-ant included,

as these in acne cases may better be located outside of the
kitchen...

Dimensions of the cabinetsare mentioned only when
theyarenecessary in order to visualize the cabinet
features. when they are omitted, itis because the purpose
of this study is to select such, features as will be adaptable
to present Danish standard dimensions.

,Only such, cabinet features of thesthree main work .
areas are selected for discussion, which because of special

construction contribute to worksiaplifioation, satisfaction

51
and acre useable storage space. The selection is based
on studies of American research and visits to several

co-ercial kitchen displays.

Features suggested for the Mix Center.

W The Slallsflomes Councill

defines work centers as
‘areas of activity: mix, sink , rangesnd serve area, which
represent the major work processes involved in preparing

a meal. Whether or not the kitchen is deliberately planned
to provide these centers, they-always exist.“

But to achieve efficiency, it is desirable "that
none of the supplies belonging to it are separated and
assigned to cabinets in another part “of the kitchen.“

‘The nix center should provide storage for Iixing
bowls and. spoons, knives, measuring cups, sifter, beater,
grinder, rolling pin, baking pans and casserole dishes, _‘
basic, foods such as sugar, flour, shortening, and spices.
The. refrigerator is located at this center. If much baking
is done, it is convenient to have the oven‘also located
near this center. Thisis possible, particularly when the
oven is a built-in type.

 

1. Small Homes Council. , Handbook of Kitchen Design., Univ.
of Illinois., 1950, p. 6.

. . 52
Inthe Beltsville Kitchen, Design numberl2 is a

number of interesting features. Knee space is, provided
under partof the mix counter. A pull-out board can be
adjusted to three different heights. Immediately above
the counter level against the wall there are small tip-out
bins for flour and sugar. Above these are built-in holders
for waxed paper and alminun foil. To the left of the bins
is a conpartnent for the electric mixer, from which it can
easily be rolled out on the counter-

. A piece of perforated hardboard, attached to_the wall
above the counter, provides additional, and easy storage
for snall utensils. A tall corner cabinet with rotating
shelves is also used for utensilsand foodsupplies. The
shelves are sized andspaoed for visibility, _and the fixed
door of the cabinet rotates with, the shelves.

,1): the second Beltsville Kitchen3 there, are other
interesting features. Flour and sugar canisters are fastened
on caster-equipped platforms, so that they can be pulled into
any position on the counter. The supply cabinet in this
kitchen is a wall cabinet extending down to counter level.

 

2. Howard, 3,3,, Thye, L.S., Taylor, G.K., : The Beltsville
Kitchen-Hermon. USDA Home and Garden Bull. Ho. 60 ,

3. Beltsville Energy 4- Saving Kitchen, Design No. 2.,
, USDA, Leaflet lo. #63, 1959.

53
It has double vertical folding doors. Soneof the shelves
are cut-back and stepped to accomodate .flavorings, condi-
nents and different sized packages. . The top shelf has
vertical dividers for baking pans and similar articles.
The base of the supply cabinet is equipped with half-circle
revolving shelves. This makes it possible for the worker,
seated to the right of these shelves, where knee space is
provided, to reach items on the shelves, while renaming
seated.

In a Home Economics Institute reconnendation for fern
kitchens“ emphasis for storagearrangement is put on .
frequency of use of stored articles. ,Articles are divided
into those used daily, weekly or occasionally. They are
also listed according to shape, weight, bulk and fragility.
Frequently used, heavy and_fragile items are also stored
near counter level on shelves or in drawers. hixing bowls,
neasuring cups and spoons are stored. separately, so that
they can be grasped individually. Knives are placed in a
slotted rack in a shallow top drawer.” Spices and siailar
snall articles are stored in a revolvingpan, attached to
a shelf at the bottom of the wall cabinet. ‘

w

#. Eclbrook, 8.3. , Your Farmhouse, Planning the Kitchen and
workroom usm. Home and Garden Bull. 12, 1951, p. 1“.

_ 5a

In 'A Step - Saving U - Kitchen',5,which was, designed
particularly for farmhouses, shallow metal tip-out bins for
flour, sugar and meal are attached to the bottom of a wall
cabinet. To replenish the small flour container, wthere is
in the wall cabinet above a large bin. _ This holds about
1+0 lbs. of flour. When a shutter in the large bin is
pulled out through the front panel ofvthe cabinet, the
small bin is filled, Also the large tip-out bin is easily
filled, as it is attached to the front panel of the cabinet.

hichigan State University, Cooperative Extension
Servioe51 in an Extension Bulletin, suggests among other”,
things ... that articles be stored one row deep on shelves,
an idea, which earlier had been developed by other research
workers. This can be achieved by putting one row in the,
cupboard and one row on the door shelves or by step shelves
within the cupboard. H ,

Workers at Cornell University have ' conducted research

in kitchen planning, which was finished in 1952.5

 

5. Thye, L.S., [Step -'-‘ Saving U - Kitchen. USDA., Home and
, Garden Bull. 4- 1951-. . .. .. h ,. . .
51.norris, C,K., Pardee, 8., Iaprove'Your Kitchen’Storage’. '

Michigan State University. Coop. Ex. Service. Bull. 365.
1959. 9-5.

6. Beyer, 0.3., weise, F., The Cornell Kitchen., Cornell Univ.
1952. p. 58.

55

The cabinets for the Cornell Kitchen are designed for complete
assenbly or to be added separately to other types of cabinets.
The aost important, features concerning these cabinets are: ‘
shallower shelving, space for interchangeable drawers and
trays, adjustable oonntervheights, _and special cabinet doors.

The basic construction features of the storage cabinets
are identical. The shelves are of two widths: 6 and 12
inches, in the upper cabinets, and are adjustable and
interchangeable, as are the sliding doors. Within the
base cabinets, the bread board, lap-board and bread box
are adapted to the same mechanizm that slides trays and
drawers. The counter height? of .. thesecabinets is adjust-
ablebyaeansof verticalaetal spacers. The height can
be adjusted over an interval, of six inches by parallel
grooves in the metal. spacers, which at... locatedat the
back wallet each side of a base cabinet. The counter tops
are slid, into the grooves _at the, desired,.h91,8ht._ ,

There is a special type of drawer,» which combines a
sliding mechanizm with the, drawer. itself. The drawer. is
_a‘ tray type, fitted into the cabinet by pins, which are
attachedmto stationary bushings, and snap into slotted

louvres on the side of the cabinet.

0.
M

7, Cornell, 0p. cit., p. 67.

56

The doors of sons of the base cabinets also have a
special construction. A narrow central space, (cartridge)
both supports the cabinet countertop andscontains the
doors, when the cabinets are open, The doors slide out of
the cartridge on grooved guides, until stopped at the front
edge. Then they are swung sideways to close the cabinet.
Bach cartridge contains two doors .

The wall cabinet at the mix center in its lower half,
contains molded plastic bins for flour and sugar. , The flour
ccnpartaent holds 25 pounds. At the bottoa of the compart-
sent is a flour sifter, whereby flour is sifted directly
into a bowl on the table. The sugar compartment can hold
10 pounds. Both tilt forward- Beside thiswconstruotion
are three shallow shelves for small articles. In the
upper half, of, the cabinet are stored packages and cook-
books in files. . g . . . . _

_ The base cabinet has on one side a breadand cake
box, that slides out under a small toolstray. The box -
is divided by vertical and horizontal movable partitions.
The other side section offlthe base cabinet has at thetop
a slide-out tray for bowls, a lap-board, and at the bottom,
a, slide-outyshelf with vertical dividers for pans and
baking sheets. The, bottom shelfhas atthe front a tri-
angular wire handle, projecting upward, whichssmakes it.
possible. for the worker to pull the shelf out, and grasp the

pans without stooping. '

5?
laud Uilson wrote. 8 that vertical pull-out, panels in
base cabinets generally are more convenient than shelves,
provided they move easily when loaded. They can be built
for specific purposes, with shelves, hooks or racks. Hrs.
Wilson race-ends one or two‘sets of vertical slots for a
- kitchen, two - four inches wide; one set could be ill inches
high by 12 inches deep; the other one, 20 inches high by
16 inches deep. The slots may be placed between shelves
in a flooreto-ceiling cabinet or as a back section of an
and base cabinet, with the opening of the slots at the
side of the cabinet. Backends ofa wall cabinet may
also be, utilized for slots. In both the latter cases stored
trays and pans will be parallel with the front panel of
the cabinet- . _. , .....

. Ins'speee Design, for Household Storage,‘ 1952,?
Helen'HcCullough suggests that 'all kitchen, supplies,
except for, large canning equipment and a large roaster
can be stored in cupboards cf 12 inches depth.II

. ,Slanting ,files are usedefor trays, baking sheets and -
serving dishes. Uhsnever possible, according to the character

 

8. Uils0n, 11.: A Guide for the Kitchen Planner., Agr.
Staticn., Oregon State College, Bull. 1182,1950, p. 13.

9. HcCullough,H .: Space Design for Household StOrage. Univ.
of Illinois Agr. Exp. Station, Bull. 557, 1952, p. 1&6.

58
of an article, the cabinets, designed at the University
_of Illinois, were built with shelves, which curve back
and are adjustable. The doors were often equipped with
racks, hooks or shelves.

. _ _Atcabinet for packaged foods might have _the door
shelves 3 inches deep. These hold packages stored broad-
side, while the cupboard shelves, cut back to 8 inches,
per-it aost packages to be stored with the narrow end out,
and provide space for canned goods. _ _

_ In Architectural Forua, 1946,;o hiss thullough and
hrs. .Heiner also emphasize the value of shallow, cut-back
shelves, vertical, s1anting,-and horizontal files. .

For the mix center they suggests unit, consisting of
upper open shelves, four inches deep, below which, commonly
usedutensils are hung on the wall. The height between
counter and all shelves is, 15 inches. One half section
of the mix center base cabinet consists of. a shelf for,
the electric sixer, which swings out" and up to almost counter
level like a typewriter. desk. The other half of this
cabinet is a pull-out panel. V w , _ 1 A

They also have designed a "Swing Storage Cabinet?
to store food supplies. The height is 78 inches; width 21+
inches , and depth 14! inches. The upper part is divided

 

IO. McCullough, 3., Rainer, 11., Products and Practice.,Arch.
Forum, February 19%, p. 155.

. 59
into'leaves', which.aeans. that there are four vertical

surfaces, hinged at one side. They thus provide four
storage sections instead of the usual two. To prevent
tippingof foods, edges are provided on the shelves of
the leaves.

Special features, which have been adopted by the
herican Heart Association,11 for a wall cabinet above the
nix counter are Open shelves and “gravity - ,feed' bins.

The lower shelf is six inches deep, the upper one deeper
with vertical files. To the bottoa of the shelf are
attached the gravity bins formflour and sugar. They glide
out for filling. Bolling pin, spoons, whisk and other
ssall articles are hung on a perforated wall board beneath
the wall cabinet. elixing bowls are placed on revolving
shelves, attached to the door of, a base cabinet.

companies thatnanufacture kitchen cabinets are
indebted _to all of this researchework, part of which has
been reviewed. The coapaniesnhave incorporated in their
new designs any of these storage features. _

Several companies offer base and also well cabinets
with curved ends, with open or closed shelves. When floor
space isscaroe, the handicap of protruding sharp edges is
disfished.

 

ll. herican Heart Assn., The Heart of the Home., 19148, p. 17.

60

.L corner base cabinet arrangement, which differs
from the more co-Ion.circular revolving shelf arrangement
has semicircular shelves, attached to one of the_doors,
adjacent to the corner. The doors, are hinged at the
inside edge. Sometimes the shelves are detachable for
cleaning.

The cowmercial cabinets also feature: sliding trays_
with bottle racks; flour and sugar bins with hinged covers
in deep drawers; a bread.box with sliding cover, built
into a deep drawer; a wire rack for various sized cans,
shaped_so that three_rows of cans are placed in_a slanting
position.on the sliding tray,_and movable, vertical files.
Corner wall cabinets may be utilized as sentioned under
base cabinets, or may be equipped with circular rotating
trays, attached to the shelves with or without a center
post. ._ - . _ A,...

,ghidway units, 10 inches high and Bil/b inches deep, or
less, with sliding doors provide_extra storage between
counter and.bottam of the wall cabinet.. One company has
attached a 'condiaent nook“ beneath a wall cabinet. It
slides out as a drawer, and then tilts down to a stop in
a slanting position, for easy reach. It is spaced for slall
itess.__A,Fknife nook? is constructed in the same way, but

has a rack for knives.

61
Features Suggested for the Sink Center.

The Saall Hones Council12 defines the Sink Center in
the following way: _ _ .

'"I'he sink center is used for dishwashing and for the
preparation of foods, which first require water. At this
center there should be storage space for foods needing
soaking, washing or the addition of water,_fruits and
vegetables not requiring refrigeration, saucepans, coffee,
pot, tea pot, double boiler, kettles and strainers, knives
and brushes, _dishwashing and cleaning supplies; provision for
waste disposal'. Dinnerware may be stored near the sink,
preferably, near both the sink and dining. areas. For a
right handed person _it is generally accepted, that the
work noves most efficiently from right to left. This
places the, dish cupboard, to the_left ofthe sink. .‘ ‘_ -

The-ink center in the first Beltsville Kitchen13 _
has a double bowl sink. _The left bowl is only 3 1/2, inches
deep, _and _is intended for washing vegetables and other '
foods... There, is Open, knee space under the left bowl, so

that the worker nay sit. Storage compartments are at

 

12. Snell HOmes ‘ccun'cil.’ Handbook of Kitchen Design. University
1 9‘ Illinois. 1950: P: 79 . . . a“. _
13. Howard,,_H.S,, Thye, L.S., 'Taylor,"G.K.§, The Beltsville ’

Kitchen - Horkroon. USDA. Home and Garden Bull. lo. 60,
1958, p. 4.

, - .. 62
counter level (below a window).. Onions and potatoes are
stored.in.ventilated tip-out bins to the left of the
counter._ 0n the end wall of_a dish cabinet on perforated
hardboard saucepans are hung. _

.Back of the sink_above counter height in.a compartment
with sliding doors are dishwashing supplies. In an.open
compartment, back of the sink are can.openers and.paper
towels. “To the right of this isha narrow rack for knives,
one placed above the othertr There is a food waste disposer
in.the left sink bowl; other trash is thrown into a trash
chute through an.opening, which can.be closed by a horizon,
tally hinged door. The trash container is a deep drawer
at the bottom of the base cabinet under the right sink
bowl. It rolls out on.casters for emptying. It has a
removable_metal_lining. If possible the trash chute may
be connected with a base-ent,container.,

Below the left sink counter is a drawer section, To
the left of this is a full-length storage cabinet with.an
accordion - folding door. The base part of the cabinet is
of counter depth, and deeper thantheupper part. Hhen.the
door of the upper part is Open, the_counter becomes at the
sasetine a shelf and working space.. Beneath are drawers
for silver, pull-out shelves for_linen, vertical files

for large dishes and trays, and shelves for small table

63
appliances. The upper part of the cabinet has adjustable
shelves for china and glassware. The top shelf, which is
deeper, holds packaged foods. .

In the Beltsville Kitchen, Design No. 21“ the sink
center, is much the same. The main difference between the
two kitchens is, that in the sink center in kitchen no. 2
the mid-way wall cabinets are hung on the, wall instead
of being built-in compartments at the back. of the sink.
These, cabinets are 11 l/2iinches high and 5 inches deep,
and, hang beneath the window._ The sliding doors are per-
forated to allow ventilation. The top of the cabinet may
be used for placing small, frequently used items. ,

The sink, center, planned for farm kitchens by Bureau of
Home _Economicslsis placed beneath a window. To the left
of the window is the cabinet for glass andvdinnerware,
at the. end of which» is attached a small dish towel track.

_ i The cabinet under the sink offers room for dishpan, ,
supplies and a wastebasket, attached to the door. _It can
be reached quickly through a swinging closure; in the door.
Immediately to the right of the sink cabinet is a 12 inch

 

1h. USDA. Beltsville‘Energy - Saving‘Kitchen. Design Ho. 2
leafletllo. 1163., 1959,, pp. 3-14.
15. Hol‘brook,“H.$., Your Farmhouseu' manning the Kitchen

and workroom. , USDA Home and Garden Bull. No. 12,
1951, p. 16.

610
wide pull-out panel. Its Open side faces toward the sink.
Behind the panel is a full-width shelf at the bottom,
while the upper shelves become narrower. Hooks for brushes
etc. are provided.

The corner cabinetihas been made into a garbage and
trash disposal unit. It is divided into sections for cans,
for paper, and for garbage. The three openings are beneath
a lift-up lid, well lined and set flush into the counter.
is the lid is Operated by a foot pedal, no handle inter-
feres withtsrk on the counter. All sections are opened
by meansof doors in the outside wall for removal of the
contents. _ .

.In M Step - Saving U,- Kitchen'16 it is said, that
the counter for preparing vegetables and stackingdishes
meedrnot be as deep front to back as the mixing counter.
Hence four bins are built below a window for vegetables and
fruit to the right and the left of the sink. Behind the
sink is a compartment for cleaning supplies. Immediately
to the right of the_sink is an oblong opening in the
counter for garbage. The garbage container, the opening
and counter lid are metal-lined. As this kitchen is de-
signed for farm homes, the garbage pail is meant for

W

16. Thye, L.S., A Step - Saving U ‘- Kitchen., USDA, Home
and Garden Bull. lo. 14, 1951, p. 7.

65
vegetable peel and food waste to be given to hogs. It
can be removed from the outside or the inside. _Below
this compartment are two drawers. The other base cabinets
are designed in the traditional way.~ To the left of the
sinkis a floor - to - ceilingicupboarduwith revolving
shelves for dishes and cereals. The revolving shelves
below thecounter level hold large utensils, also used at
the range.

A Michigan State University Extension Hu_].letin]_'7
race-ends that use be made of the space under the sink
by installing pull-out towel bars, door racks to hold
supplies, Removable shelves to fit available space is
also suggested.

The Cornell Kitchen18 has a one piece sink counter
top, sloping slightly toward the double bowl sink. At the
back is a continuous line of small storage bins for fruits,
vegetables, soaps, canned and packaged foods, paper towels
and small utensils, closed with sliding doors.

The space under half of, the sink is, open, except for

the base, which serves as a foot rest for a seated worker.

 

17. Harris, C.K., Pardee, 3., Improve your Kitchen Storage.
Hichigan State University. Cooperative Extension
Service. Ex. Bull. 365, 1959, p.8.

18. Beyer, ‘G.H. Heise,'li'., The Cornell Kitchen, Cornell
Univ., 1955, p. 61.

I - "C

. a _ 66
To the left of the open space is a swing-out compartment
for garbage. It is Operated by a "spring--re1ease'I catch
and swings completely out through the open space under
the sink. The handle is easily reached, when the com-
partmentswings out in this way. It contains three separate
and removable receptablea for paper,for garbage and for
cans. To thought of the cpen space is a cabinet with
sliding trays. Next to that is a section for storing and
dryingtowels and dishcloths on sliding racks. Beneath
the dish pens are stored. _

Hrs. Wilson” offers the following general recom—
mendations for the sink center. The front rim of the sink
bowl should be as narrow as possible, and so should the
apron. It is necessary that the space undenthe sink be
adequately ventilated. The doors should be heavy enough
to penit installation of tracks. A feature, whichmay
make more use of the space under the sink, is a movable
separate filing section. It is located on a shelf, and
can belpushed from one side to the other. This eliminates
the necessity of moving individual items to get something.
Overall dimensions for drawers used as utensil drawers

near the sink, or for the average kitchen are 16 inches

 

19. Wilson, 11., A Guide for the Kitchen Planner. ‘lgr. Exp.
Station. Oregon State College, Bull. #82, 1950, p. 27.

67
wide by b inches high by 22 inches deep. A desirable.
height for insets of the drawer is 1 1/2 inches to give
freedom of hand action.

In 'Space Design for Household Storage"20

a simple
storage cabinet for range and sink utensils is shown, to
be used where a combination may be desirable. The cabinet
is designed as a double panel cabinet with racks and
shelves on each panel, respectively for utensils used

at the sink and at the range. One panel swings open as

a usual cabinet door does.

21 llrs. Heinerand Kiss

In the Architectural Fon-
HcCullough accept the combination sink-range panel as a
convenient storage method at this center. One of their
suggestions for a sink \mit includes a shallow sink bowl
, (if the counter height is 36 inches). They found that a
desirable 'depth'of counter from front to backin 18 inches,
and that a horizontal tool panel inediately over the. sink
splashboard offers great conveniences . The under-sink
cabinet is designed with a pull-out panel for half of the

cabinet. It holds dishpan and two shelves for cleaning

 

20. McCullough, H.E., Space‘Design for Household Storage.,
University of Illinois., 1952, p, #7.

21.!cCullough, H.E., Heiner, H.K., Products and Practice,
Architectural Forth, March 19%, p. 187.

, 68
supplies. The other half part contains a pull-out shelf,
and a shelf for garbage receptacle fixed on the door.

Hrs. Heiner and Miss McCullough found. that on an
averagexilo small tools were used at the sink. Space
was provided for these on.the back panel.

_Theysuggest a free standing dish cabinet for a small
kitchen, where counter space is inadequate. It is 76
inches high, 36 inches wide and 12 inches deep. Upper
doors, lBinches high, hold files for trays and platters.
Below is a drop-front, 12 inches high. The upper cabinet
is occupied.by shelves for glass and china. Beneath the
drop-front are drawers for silver, linen and towels. The
lower shelves are designed for larger bowls and appliances
and are open. ,

The kitchen.of the American Heart Association?2 has
a solution to the problem of waste disposal similar to
that of the 'Step - Saving U 9 Kitchen,“ To the right of
the sink is a hole in.the counter top. The t0p_of the
metal container beneath is flush to the counter. It is,
placed_on a shelf, attached_to the door, and thus swings
out for removal. The cabinet under the sink holds dish-

towel racks and pans placed on door shelves. The most

 

22. American.Heart Association., The Heart of the Home.
l9u8, p. 15.

69
frequently used pans and small tools are hung on racks on
the wall within easy reach. Soaps and measuring cups are
placed on a shallow shelf. Open upper shelves are used
for storage of everyday dishes and glassware.

Some commercial companies offer cabinet doors of
grill work to substitute for solid doors, when.ventilation
is needed, for example, for sink cabinets,_cabinetsi where
towels are dried and for vegetable cabinets., The 3 1/2
inch deep sink bowl is shown by many companies. One of
the purposes of this shallow sink is to facilitate work for
which the worker is seated. Hence a recessed sink front is
featured below the front rail, formed by the sink. with a
food disposal unit the front may be recessed 8 1/2 inches,
when.the total depth is 25 inches. Without a food disposer
a recession.of 9 5/8 inches is acceptable to permit space
for drainhtubes. Sliding towel racks cannot be used in
this case. _Tewel racks are offered by most companies.
Usually there are three metal or plastic tipped rods,
which slide on a bracket by means of nylon rollers. some
companies have furnished the special towel cabinet with a
small electric heating element.

One_unit_for the food-waste container is designed as
a deep drawer, 18 3/“ inches high in the upper part of a
base cabinet._ The drawer is furnished with two plastic
waste baskets. The drawer has stops and is fully accessible.

70

There is a vegetable storage unit with three sliding,
ventilated trays of metal mesh. Another type of vegetable
storage has three wire baskets, that fit on a sliding tray.

Another company features a special linen storage
base cabinet containing 9 sliding shelves, one inch deep,
equally spaced.

In order to utilize empty space in dish cabinets or
similar wall cabinets, a wire cup 9 and - glass rack may
be inserted by means of shelf clips. The width of each
rack is_h 1/2 inches. The cups slide in, with the handles
down between two metal wiresuqnother methods of utilizing
the underside of shelves in.wall cabinets, {So to use
suspended.metal wire shelves. Backs for cups or other
small items are likewise suspended.

Besides, cup hooks may be attached to_the underside
of a shelf. Intermediate space between base cabinets
may be used for two narrow, tall vegetable bins of wire,
one above the other. They are constructed so that they
slide out., Other possibilities_for using_intermediate
space are vertical tray dividers, towel racks, and a sliding
rack for pots and pans.

A base cabinet_may function.as a pull-out panel with
sliding racks or both sides, of the cabinet furnished with
wire cradles; for example, three shelves above each other.

This censtruction.may be used in.a sink cabinet for pans
and cleaning agents, instead of the traditional shelves.

71
EEatures Suggestedgfor the Range Center.

_The Small Homes Council23 defines the range center
as 'the place concerned with actual cooking processes.

It has storage space for skillets, lids and saucepans used
directly at the range as well as for the smaller utensils
used here. Canned vegetables and other foods used first
with boiling water also belong to this center. The serve
center has no specific appliance, but is part of, or closely
related to the range, and sometimes to the refrigerator.
There is storage for electric equipment, for trays and for
ready - to - eat foods?.

. As the separate oven and cooking surface_gained
popularity, Small Homes Councilzu in 1956 carried out
research in.regard to the location of the oven. V0ften.the
built-in.teatures necessitate certsin.adjustments in
standard kitchen.arrangement. , _ ,

The advantages of this installation are that the oven
needs not be installed in the main.cooking area; moreover,
it may be installed at a height, convenient for the home-
maker. Storage space becomes available underneath both

 

23. Small so... Council., Handbook of Kitchen.Design.,
University of Illinois., 1950, p. 8.

2“. Small Homes Ocunoil., Separate Ovens., University of
Illinois., 0. 5.33. 1956.

72
the oven and the cooking surfaces. Also more flexibility is
gainedin regard to number, kind and placement of the
burners or units of the cooking surface, as well as the
placement of the controls. The oven can be built into a
wood or metal cabinet or into a masonry wall.

The Small Homes Council suggests, that these con-
siderations should be taken into account: all surface
cooking units orburners should, have a heat-proof area
adjacent to them. The lowest rack. of the oven is best
located at counter height, and counter space should be
provided adjacent to the oven. _From this it follows, ..
that more floor area is necessary for built-in features.
Floor space should be adequate in order not to sacrifice
needed counterspace. In order to prevent heat damage to
the cabinet above the oven, the cabinet can be set back
a few inches; but this space does not offer convenient
storage facilities. If two ovens are installed, it is
suggested that they be placed side by side instead of one
above the other.

One conclusion of this research was that the oven
should be closely related to the mix center. Good suggested
locations for built-in ovens are:

l. Opposite mix and sink centers.

2. At extreme and of cooking sequence next to the

. .m cuter e

73

3. As part of any center, that is isolated from the

other centers.

it. In a corner between two centers. .

The Beltsville Kitchen No. l25 is furnished with a
surface cooking top and a separate oven. The three tOp
units are staggered so, that is is not necessary to reach
over the front ones to use those at the rear.

Utensils used daily are hung on perforated hardboard
at each end of the cooking top. Under the cooking top, is
a unit with drawers and a cupboard with pull-out shelves.

, The oven is placed to the right of the surface cooking
top. Under the oven are three drawers for, oven accessories,
paper sacks vandtall beverage bottles. . Above the oven is
a cabinet with vertical dividers for serving dishes. The
back half of this upper~ cabinet is separated from the front.
It opens toward the end, thus providing space for extra
large platters and trays. ‘ __

In the Beltsville Kitchen, Design No. 226 the base
cabinet under the tap cooking surface has revolving, half-
circle shelves. In one plan the range unit with cabinets

 

25. Howard,'l!.S., Thye, L.S., Taylor, G.K.,'The Beltsville
Kitchen - Horkroom" USDA Home and Garden Bull., No. 60
1958. ’e 7e

26. USDA Beltsville Energy - Saving Kitchen. , Leaflet No. 1463,
1959.

7k
is an island arrangement. The alternate plan.shows the
oven.with cabinets and refrigerator as an island.arrange-
ment. .

In.'Planning the Kitchen.and Uorkroom'27 there is
mention.of a pull-out panel on one side of the range. Its
cpan.side faces toward the range. ”The shelves are graduated
in width. Vertical dividers are used on the bottom.shelf
for lids. The base cabinet on the other side of this
range has two drawers for small utensils. Cupboard space
below the drawers is equipped with removable vertical
dividers for roasters, racks, platters and trays. Above
the range is an 8 inoh wide, low shelf.

.A “Step - Saving U oxitchen.‘28 pictures shallow,
opan.shelves above the range. They are lined with asbestos.
The lower shelf is designed for such supplies as flour,
sugar, salt, pepper, coffee and tea; the upper - for
cereals. A wall cabinet with double fold, hinged doors,
which fold back flat, is shown 2“ inches above the range.
The lower shelf is_used for platters. _The second shelf
has vertical files, whereas the top shelf is meant for

 

27. Holbrookg'fl.$., "Your Farmhouse. Planning the Kitchen
‘ and.Horkroom., USDA Home and Garden.Budl., No. 12,
1951, p._18. .

28. Thye, L.S.,.A Step - Saving U - Kitchen., USDA Home
and Garden Bulletin, No. lb, 1951, p. ll.

75
extra packages. Next to the range is a serving counter
with drawers and base cabinet. The wall cabinet above
the serving counter opens into both the dining room and the
kitchen. At the back of the serving counter, beneath the
wall cabinet are sliding doors, which provide a passway
for food from kitchen to dining room.

The cooking center of the Cornell Kitchen?9 has the
cooking units set into the counter top. The base cabinet
beneath the countetfblosed by doors, which recede in.the
same way, as describedzpage 56. The cabinet contains
adjustable pull-out shelves for pans,_skillets and kettles.
A wall cabinet is placed above the range. Its shelves
are adjustable, interchangeable and of varying depth. The
doors are of the sliding type. The cupboard above the
built-in.aven is for linen and towels. Below the oven.is
a cupboard vertically divided. The bottom shelf pulls
out by means of a triangular wire handle, attached to .
the front edge of the shelf at each side. This eliminates
stooping by the worker.

Miss McCullough suggests in 'Space Design for House~
hold storage"30 a free standing cupboard for the range

 

29. Beyer, 8.0., Weiss, F., The Cornell Kitchen., Cornell
University, 1952, p. 62.

30. HcCullough, H.E., Space Design for Household Storage.,
University of Illinois., 1952, p. #6.

76
center. The cupboard might be 78 inches high, 1% inches
deep and 16 inches wide. It is designed to accomodate
all items required at the range center, including about
20 packaged foods, which ordinarily are first used at
the range, as well as serving dishes.

All the shelves in this cupboard are cut-back and
adjustable. The top shelves are for packaged foods and
light weight articles. Next, are shallow shelves for bowls
and platters. The design.makes it possible to store bowls
and dishes individually. Frequently used pans, skillets
and griddle can be stored on shallow shelves nearest counter
level. The bottom shelves accomodate less frequently
used and large articles. At one side on the bottom of the
cabinet is a vertically divided tray section. The door
is furnished with racks for stirring, turning and.measuring
tools and other small utensils used first at the range.
Below these racks on the door is a holder for pot covers.

Miss McCullough recommends a combination.range-sink
'cabinet when floor space is limited. It has been described
under the sink center.

lies HcCullough and.Hrs. Heiner write in.the Architectural

31

Forum, that the conventional range has 'been.broken.into

 

Bl. HcCullough, 3.3., Rainer; H.K., Products and Practice.,
.Architectural Forum, Vol. 8“, 19h6, p. 187.

77
many pieces, and in the interest of saving effort, and no

regard to safety standards, it should never be reassembled
againF. Accordingly they have designed a surface cooking
cabinet, only 16 inches in depth, to reduce the reaching
over pans. Under the cooking surface are two counter -
balanced tip-out bins, vertically divided. ,One of the bins
holds five surface cooking utensils. A divided drawer
above the other bin holds stirring and turning utensils.
The bin below is for pan covers. A variation of this
cabinet has a tip-out bin for cooking utensils; but the
other section is a pulleout panel, built for storage of
tools on one face of a vertical divider and of lids on the
other face.

Poet and Thye32 recommend a narrow shelf above the
range as an aid in saving time and energy. Hooks for
saucepans and tools may be attached below the shelf. Knife
racks should be nearby.

Hany manufacturing companies offer range hoods, which
fit_beneath or inside of wall cabinet units. They vary
in size and shape. The cabinets for built-in.avens are
furnished with ventilating assemblies, which usually include

 

32. Pest,“I.J., Thye, L.S., Household Equipent., 1955.
p.39.

78

a blower, vent-duct, filter and switch. Besides the oven
assemblies, there may be cupboard or drawer space as inhw
standard cabinets. Some commercial companies build a base
cabinet for a narrow space next to a range. This may be
equipped with a pull-out rod. The rod has a twin.set of
hooks for pots and pans.

Several companies are offering automatic appliance
centers. These may be built into cabinets at the range
center or at the mix center. .An.appliance center may
feature five or more individually protected circuits,
which can.be operated at the same time. Sometimes one
or two of the outlets can.be operated by an.automatic
control clock. The appliance center is usually serviced

by a double voltage circuit from the fuse box.

General Improvements.

 

Improvements can be added to already existing cabinets
in.many different ways. . .

,The University of’Hassachusetts has found33, that
space is Often wasted between shelves in.many of the old
cabinets. A removable shelf, supported by legs at each

 

33. Dale, V. H., Ideas for Extra Storage., University of
Massachusetts, Cooperative Extension Service., Publ.
No. 32“, p. 6.

79
end, can be placed on the original shelf. It is usually
advisable to make this shelf half the width of the original
one. Stepped shelves may also be used. They have two or
more levels, and thus raise the articles in the back high
enough to be seen, and easily reached. The University of
Massachusetts also suggests the use of perforated hardboard,
as liners for closets, fastened to walls and doors. With
hardboard it is easy to attach adjustable shelves, hooks
and special holders. When hooks are used, on the under
side of a_shelf in.a wall cabinet, they should not be too_
curved, as it may be difficult to hang and remove articles
and cup handles may break. Drawers of old cabinets are
often too deep for convenience. One way to make use of.
unemployed space in.a too-deep drawer, is to insert a tray
in the upper part of the drawer. The tray can be guided
on runners and have a smaller area than the lower part.

It may then be moved from side to side, when something is
needed from the lower part.

Sometimes very high wall cabinets are placed above
a base cabinetyto facilitate reaching the high shelves)
Oregon.Agricultural Experiment Station39 recommends a
step board. The step board may be located about.12 inches

 

34. Oregon State College. Patterns for Kitchen Cabinets.
Oregon Agricultural Experiment Station. Bull., “#6,
19u9 , p. 26.

80
from the floor; it can be pulled out between twodrawers.

Dome old base cabinets are too low. To solve this
problem the American.Heart.Association?5 recommends raising
the work counter by adding a section of shallow drawers
on top of it.

Sometimes in old kitchens a chimney tnterferes with
proper work conditions. If a chimney is a corner one, it
may be covered diagonally with a piece of perforated herds
board?6 This hides the chimney and gives space to hang
frequently wanted utensils. If a chimney protrudes from a
wall, the suggestion is to build regular_upper and lower
cupboards, adjacent on.cither side of it. Against the
face of the chimney shallow shelves are built. The lower
section of the chimney is covered by a false front; the
counter flows around the chimney in.an uninterrupted line.

, Sometimes very large, old type kitchens may have
convenience added by installing island or peninsula groups
of cabinets. A peninsula may sometimes be added to a,
small kitchen.in order to_increase storage and work areas

without using too much floorspace.

 

35. American Heart Association.,The Heart of the Home.,
19b8, p. 23.

36. Halderman, E.C., Kitchen Problems, Household.Hagazine,
.J‘ne, 1958, Po 320

81

Hention.has already been made of making use of the
free side of a cabinet by adding perforated hardboard for
hanging utensils. Rounded shallow shelves may terminate
a base or a wall cabinet.

, Some commercial companies offer wheeled base cabinets.
These cabinets fit in with the standard cabinets, and it
is possible to lock the wheels in a fixed position.

SUMMARY

.A number of the selected.American storage features
may be incorporated into or added to the kitchen plans
in.the current kitchen exhibition, sponsored by the Danish
Home Economics Council. These features may also be used
in advising homemakers through the various channels of
information, employed by the Council: radio, pamphlets,
telephone service, mail correspondance as well as per-
sonal conferences in.kitchen planning. For the exhibition,
the following features are likely to be selected, in.the
opinion of the writer, as first choice;_they are features,
which do not require too great changes of the existing
Danish,kitchens.

The shallow sink bowl for cleaning vegetables is not
commonly used in.Denmark, but it may be a suggestion for
improvement of kitchens.

'Hidway' units could be placed between.the counter
and wall cabinets. They augment storage space. Further- _
more, several energy studies found” that a narrowed counter
depth is preferable for many tasks. Hence these midway
units need not be a sacrifice of useable oounterspace.

Food waste disposers are rare in Denmark, mainly

because the installation of them requires special permission.

a . , 83
Hence the problem of hygienic and conveniently arranged

waste containers is important. The use of a corner cabinet
for this purpose may be applicable. An opening in the
counter top through which garbageis emptied into a container,
relieves the worker from stooping., Also a swinging closure
in the cabinet door, which encloses the waste container
facilitates waste disposal.

Vertical slots, built into the end of base and upper
cabinets provide an unusual storage compartment, which
could easily, be adopted in many Danish Kitchens. Besides
providing extra storage space for large platters and trays,
these slots contribute to making space in high and deep
cabinets more accessible. Along thesame line may be,
mentioned the vertical dividers, which are more frequently
a“ in.tnerican cabinets than in Danishcnes. ,They serve
to improve both visibility and reachability of articles in
high and low cabinets.

The semicircular shelves in American corner cabinets
may easily be installed in old corner cabinets. This
can be done with less rebuilding than revolving shelves ,
would need. _l'he latter are more commonly. known in Denmark.

Better accessibility to shelves may be‘achieved by
the special handle, designed at Cornell University. It
is attached to a sliding bottom shelf; it projects about

810
12 inches upwards, andso eliminates stooping. To gain f
easier access to high shelves of cupboards, which are
frequently used in farm kitchens, a pull-out stepboard
may be inserted between drawers in a base cabinet. Often in
old kitchen cabinets sufficient space is available, but is
not, made useable. The various reconendations for addition
of half shelves, stepped shelves, wire shelves and racks,
hooks and drawer insets may be followed in order to accomo-
date storage for extra articles. ,. , _

Space may be wasted not only within the cabinets, but
also, in terms of intermediary space between cabinets or
between cabinets and a door or an appliance. Several sug-
gestions were offered to use these spaces. One example
is a narrow cabinet with deep sliding vegetable bins;_
another is, _a pull-out rod on which saucepans are hung.

Perforated hardboard, which eften was demonstrated both
in American research s tudies and by commercial companies
is another achievable possibility for, extra storage.

.‘lhe studies concerning height md location of built-
in ovens may be of interest to Danish homeeconomists and
research workers. The separation of the, oven and cooking
surfaces is only a recent trend in Denmark. Hence, very
little research has been carried, out there in regard to
time and energy expenditure in.the use of the separated
parts of the range.

85

Not all the features, provided in American kitchen
cabinets, and selected for this study, may be applicable
in finishcabinets in the near future. However, this
comparative study of American and Danish research in regard
to time and energy expenditure, space allowances and the
actual designs of kitchen cabinets may give suggestions
for further research to be carried out in Denmark. For
example, the study revealed a difference between accepted
counter height, in case only one height is used. The most
convenient height was found by American research to be
32 1/2 - 33 inches for the averageAmerioan woman. However,
in practice, the 36 inch height_for work counter is used
almost exclusively ~fi- mainly because all the ranges are
built 36 inches high, In Denmark, the counter height is
usually 340 - 35 inches. The averageheight of _a Danish
woman, nevertheless, is acceptedgae slightly more than the
average height of the American woman._ These findings
indicate that more research may be needed to establish the
most desirable standard height for worktable. _In most
Danish kitchens the counter height is even lower than
the recomended 314 inches. In the older kitchens the
conditions can be improved quite inexpensively by placing
a shallow section of drawers on topcf the counter, as was

suggested by the American Heart Association.

86

Another finding, which showed the differences between
American and Danish kitchen functions, is the fact that for
regular kitchen work in America most trips were taken
between the sink and the range center, whereCas in Denmark
most trips were made between the sink and the mix center.
America uses more processed foods; these often need no
preparation at the mix. center. This is a fact that influences
both the location and the design of the cabinets.

The value of a well considered arrangement of equipment
within the proper areas was demonstrated by research,
done at the Beltsville Institute. This was found‘to be
more important than the addition of new equipment. Hence the
recomendation by the Bureau of Home Economics to rearrange
stored articles in order of frequency of use may be a guide
to each individual homemaker.

This study also leads to the conclusions that there
has been a rapid deve10pment in the field of kitchen research
during the last twenty years in both the‘United States
and Denmark. Much has been accomplished. However, because
of economic considerations, it is not always possible for
the homemaker to make full use of all of the present
knowledge‘about kitchen and cabinet design,'as it relates
to the saving of time and energy. But there are certain
guiding principles, which may be followed with little or

8?
no money expenditure. The following principles have been

the basis for_the research which has been accomplished
in this field. The individual homemaker can also apply
these_principles in.the organization.of her kitchen:
1. Adaptation of any plan or feature of kitchen.oabinet
to suit the_individual type of household, which is

to use them.

2. Arrangement of equipment to provide rational work
sequences. v
3. Storage of articles nearest the point of first

use or of most frequent use.

APPENDIX 1

List of Essential Articles for Storage in.a Kitchen.

American.Kitchen.- Cornell Stugz.19s2.

MIX AREA

Utensils

cam: ‘

3 baking sheets

12 custard cups
casserole and cover
square cake pan
tube cake pan

round layer cake pans

up no la h‘ r»

loaf pans
2 muffin.pans
b pie pans
3 pudding pan-

2 wire cooling racks

Equipment

mm:

Bowls: 1_pt., 1. qt.,, 2 qt.,
4 qt., 6 qt.,_and

1 electric mixer.

W
Heasurigg: _

l

1

set measuring cups for
dry ingredients_
measuring cup for liquid
ingredients ,

household scales

1

set measuring spoons

Hand toglg:

P’ ta F‘ to h‘ be r; 0a P‘

sugar scoop

can, and bottle opener(hand)
biscuit cutter

cookie cutter

egg beater

stainless steel forks
bread,knife

paring knife

nut cracker

Hand tools Continued

 

pastry blender
rolling pun

rubber scraper

l

l

l

l flour sifter

1 spatula

1 wooden spoon
2 stainless steel tablespoons
2

stainless steel teaspoons

Supplies“

mm:

cookbooks

funnel

food grinder

grater set of 3

bread and pastry board
hammer

pliers

screldriver

paper bags and string
1 roll wax paper”

1 knife sharpener

89
29.9.4 a
25 packaged goods
9 bottled goods
10 items of baked goods
u supplies, purchased
in.bu1k.

SINK AREA
Utensils
1 colander
l colander with mallet_
1 double boiler and cover
6 qt. kettle with cover,
12 qt. kettle with cover
6 qt. pct (side handles)
with cover
1 qt. saucepan
2 qt. saucepan
3 qt. saucepan
h qt. saucepan and cover
amass:
l vegetable brush
1 can opener, wall type
1.app1e oorer
1 French knife (or at mix)
2 paring knives
1 floating blade vegetable
knife
1 pair kitchen.shears
1 orange squeezer
1 large strainer

1 small strainer

ui ent \
.2l252飣_£222ll2£:
2 boxes cleanser, open
1 rubber plate scraper
1 metal scratcher
1 bar laundry soap
1 bar toilet soap
2 boxes open soap powder
2 rolls paper towels
Linens:
6 aprons
4 clean dish cloths ,
2 used dish cloths (or sponge)
6 clean.scrub cloths
6 clean pot holders

12 clean dish towels
(or at serve)

# used dish towels

5 clean.hand towels

1 used hand towel
DisEa‘skingfiMuipment
1 dishpan

2 disidrainers

1 metal tray

91
W:
3 gal. container for wet garbage,receptaclc

for empty cans,receptacle for waste paper

$221.12.!

9.12m:

1 chapping board (or t mix)
2 empty qt. glass Jars

1 cup liquid measure

1 stool (or at mix)

Egugp

8 canned goods

Fresh vegetables and fruits
b packages dried food

RANGE AREA
mm:
b cup drip coffeemaker 2 griddles .
12 cup percolator coffeemaker 1 tea kettle.
1 double boiler and cover 1 roasting pan and rack
8' frying pan , _ 1 covered roaster
10' frying pan and cover _ . 1 tea pct

11 1/2' frying pan.and cover

W:
forks, 2 tine
ladle
butcher knife

ta 0‘ h' a:

set meat slicing knife
and fork

paring knife,

potato masher

pancake turner

perforated mixing spoon
nonpcrforated mixing spoon
woodon spoon

sharpening steel

ta .F' ii Id k' ta ta h‘

pair of tongs

W

W:

1 set measuring spoons
1 set measuring cups

1 qt. liquid measure

1 oven.thermometer

1 deep fat thermoneter
1 meat thermometer
MAP.

11 packaged goods

92

SERVE AREA

China

Glass

Silverware

Linen

W:

grill and cord

toaster and cord

Waffle iron.and cord

m2:

2 ash trays,

1 metal tray

3 hot plate pads A
“(2 pr.) salt and pepper shakers
1 pkg. paper napkins

7 packages food

93

APPENDIX 2

W.

W. 12:24 9

Emil

Pots and saucepans: ,L

4 1/2, 4, and 3-1iter, with lids

1
1

1
1
1
1
1
1
1
1
l
1
1
1
1
1

l 1/22liter saucepan

pressure saucepan (desirable)

frying pan
tea kettle

coffee pot

ceramic teapot
meatknife

knife with scalloped edge
vegetable knife
potato peeler
butterknife _

pair of scissors
bread-slicing'machine
turner,

shredder .

parsley grinding mill

Utensil (Continued)

0d hi to h' en la a: to a: to h‘ +4 P‘

h‘ 04 h’ rd

can opener,

cork opener .

bottle opener

whisk beaters

wood (or plastic) spoons
kitchen spoons (steel)
kitchen teaspoons (steel)
perforated spoon
litfir'IQIBHIOMW
deciliter measure
sea-urine; spoons- _.

round pudding form
round pan with loose
bettom

rectangular pan
strainer

cutting board

plastic funnel

P‘ id P‘ 0a so be h‘ ta r: ya h‘ 04

colander

reamer

nylon scraper
pan.rack

toaster (non-electric)
fork

rolling pin
pastry brush_

meat thermometer
alarmclock
kitchen paper rack

flour shaker

skewers

1
1
1
2
1
1
1
1
2
1
1

egg divider for cooked eggs
set of mixing bowls

meat storage dish

plates

butter container with_cover,,
margarine container with cover
coffee box

tea box

cookie boxes

salt box

pitcher

_ _ 95
W)
1 shelf with condiments
aluminum foil
1 laminated wood tray

.Qishssshins_!tsnsils=
1 dish pan

1 dish tray

1 dish drainer

1 rack for dishcloths
1 dish brush_,

1 pan scrubbingebrush
1 soap container

1 sink cleaner

1 bottle brush

1 rack for cleaning powders

, and brushes
1 holder for wastebags

dishclothsfi

steelwool

SRMDMI
‘Qlflfil

,Eggg:

15 packaged goods _ w
15 bottled goods and condiments
20 canned goods and condiments
17 supplies bought in bulk

6 items of baked goods

fresh vegetables and fruit

96

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Beyer, 0.8., Heise, F. W. Cornell University.
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LudSM. 0. wk. Wei 1952 (Kitchens
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m

Liis‘d.’

I"'

x
if. ,
us. A

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744