The kitchen usually consists of two main parts.
One part is located in the front wall of the room and the main activities take place here. Food storage, dishwashing and one working place is located. At the free end, the dining area connects.
Opposite there is a second part – a large “island” with hob and bar. The bar is at the same height as the working kitchen area, which allows both sitting at the bar, but also working around for more people, while the kitchen is not “cut off” from the events in the room.
Equipment
Above the working area by the wall is located a wide, open shelf, for putting away things everyday needs. Above it is one row of glazed cabinets for storing everything that is not needed at hand all the time (plates and mugs). Deep drawers predominate, which are a more convenient option for storing the necessary kitchen equipment. On the left side there is a built-in fridge with freezer, on the right side there are ovens.
Material
The custom kitchen is made of solid wenge in combination with veneered doussie plates. All corpus are made of veneered bar – birch. All drawer parts are also made of birch plywood. Birch wood is very bright and contrasts with dark wenge and cherries. Wenge is a very hard and dark wood chocolate color, but after a time in the light and sun gradually loses this darkness. The worktop is made of light green Indian granite.
Construction
The main design element of the design of this custom kitchen is a massive frame that encircles the entire kitchen unit. Individual cabinets and appliances are then inserted into it. As can be seen on the “island” some modules can be “omitted”. In this way, it is possible to freely create every individual module of the kitchen.
Design origins – kitchen work zones
Because we will design a kitchen “tailored”, we are not limited to the production program of a manufacturer and we can therefore afford to organize the space in detail to meet exactly your requirements, ideas and customs. Before each architectural design, it is important to consider how you will move in the kitchen, where you will have what you will have, where the main activities will take place. However the kitchen is now understood as part of the living interior, it is still a “working” space. And everything should be arranged efficiently and practically so that cooking is natural and comfortable, and not to stretch out every day for something “over the hand”. Of course, the main work process is cooking, so you take something out of the fridge/pantry >> wash it “> you adjust it “> and put it on the plate or in the oven. At the end, you serve on a plate. And these activities should just be spatially linked to each other, so that you do not run constantly from one side to the other. The most common is the arrangement from left to right, but it depends on what suits you. The washing of dishes then passes in the opposite direction. A not insignificant process worth thinking about in advance is the so-called “no-go zone”. cold cuisine, coffee and tea. This activity takes up quite a lot of space with the appliance and we devote more to it than cooking.