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Kitchen work triangle
The kitchen work triangle is a concept used to determine efficient kitchen layouts. The primary tasks in a home kitchen are carried out between the cook top, the sink and the refrigerator. These three points and the imaginary lines between them, make up what kitchen experts call the work triangle. The idea is that when these three elements are in close (but not too close) proximity to one other, the kitchen will be easy and efficient to use, cutting down on wasted steps.
There are exceptions to this rule: in single wall kitchens, it’s geometrically impossible to achieve a true triangle—but efficiency can still be achieved through the configuration of the three items, and how far apart they are.
== History ==
The kitchen work triangle is a model that was developed in the 1940s〔The term "work triangle" has its origin in a design study performed at the (University of Illinois Small Homes Council-Building Research ), 1946-1949〕 to address the efficiency of the kitchen space between the major work centers: Cooking (range), Preparation (sink/dishwasher) and Food Storage (refrigerator). It was designed to maximize the efficiency of a one-cook kitchen that stemmed from Taylorist principles that had to do with time-motion studies from around the turn of the century. The University of Illinois School of Architecture developed the work triangle to emphasize cost reduction by standardizing construction. This resulted in a variety of configurations.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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