Cv1 - Custom Kitchen And Bath
Planning Guidelines with Access Standardscv1
Kitchen & BathroomPlanning Guidelineswith Access Standards1
National Kitchen & Bath Association687 Willow Grove StreetHackettstown, NJ 07840Phone: 800-THE-NKBA (800-843-6522)Fax: 908-852-1695Website: www.NKBA.orgPrinted in the United States of AmericaUpdated January 2010Copyright 2010 National Kitchen & Bath Association.All rights reserved.No part of this publication may be reproduced ortransmitted in any form or by any means, electronic ormechanical, including photocopying, recording, or byan information storage and retrieval system, without thewritten permission of the publisher.DisclaimerThe NKBA Kitchen & Bathroom Planning Guidelines with Access Standards has been prepared to assist kitchenand bath designers and installers in the space planning of kitchens and baths. Anyone designing kitchen or bathplans or installing kitchen and bath products has an independent obligation to ascertain that their plans, actions,and practices represent sound business practices for their design and installation and meet all relevant laws,codes, and standards.Designers and installers should vary their approach with respect to particular installations, products, or locationsbased on specific factual circumstances, the practicality and effectiveness of the particular design or installation,or its technical feasibility. These guidelines are not designed or intended to define or create legal rights orobligations. Any recommendation, express or implied, is for illustrative purposes, and is not intended to bean endorsement of any particular product or manufacturer.The National Kitchen & Bath Association does not make any warranty or representation, either express or implied,with respect to the accuracy or completeness of the information contained in the planning guidelines; nor doesthe National Kitchen & Bath Association assume any liability of any kind whatsoever resulting from the use of orreliance upon any information, conclusions, or opinions contained herein.2NKBA: Kitchen & Bathroom
The NKBAThe National Kitchen & Bath Association (NKBA) isa leading non-profit trade association dedicated tothe advancement of the kitchen & bath industry. TheNKBA has maintained its leadership status of excellence and professionalism for 45 years by providingeducation, certification, and the tools needed for success. NKBA Education and Certification are the goldstandard in the kitchen & bath industry. The NKBAoffers professional development courses and levels ofcertification for all stages of an individual’s career.NKBA Education:NKBA Professional Development provides kitchen andbath professionals convenient and premier educational courses that will enhance their careers. The NKBAprovides focused, in-person professional development training and unique networking opportunitiesat more than 45 locations across North America, aswell as educational opportunities through seminars,webinars, e-learning, online courses, web series, andconferences. Professional development courses arealigned to specific industry segments such as dealers,cabinet shops, fabricators, and installers. Industry professionals can quickly determine which courses are appropriate for their segments by accessing the coursedescriptions on the NKBA website at www.nkba.org,as well as in the NKBA Education Brochure. Finally, theNKBA has more than 50 Supported and AccreditedPrograms in colleges and universities across NorthAmerica that specialize in kitchen and bath design.NKBA Certification:NKBA Certification is based on in-depth testing andextensive industry experience, allowing consumersto know that their designers’ professional skills havebeen independently evaluated and tested. NKBAcertified professionals are committed to improvingthose skills through meeting continuing educationand professional development requirements.There are three levels of NKBA Certification for designers: Associate Kitchen & Bath Designer (AKBD ),Certified Kitchen Designer (CKD ) or Certified BathDesigner (CBD ), and Certified Master Kitchen & BathDesigner (CMKBD ). In addition, the NKBA offers education and testing to enable an experienced installerto become a Certified Kitchen & Bath Installer (CKBI ).Planning Guidelines with Access Standards3
Kitchen Planning GuidelinesTable of ContentsGuideline 1: Door/Entry . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Guideline 2: Door Interference . . . . . . . . . . . . . . . . . . . . . . .8Guideline 3: Distance Between Work Centers . . . . . . . .9Guideline 4: Separating Work Centers . . . . . . . . . . . . . 10Guideline 5: Work Triangle Traffic . . . . . . . . . . . . . . . . . . 11Guideline 6: Work Aisle . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Guideline 7: Walkway . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Guideline 8: Traffic Clearance at Seating . . . . . . . . . . 13Guideline 9: Seating Clearance . . . . . . . . . . . . . . . . . . . . 14Guideline 10: Cleanup/Prep Sink Placement . . . . . . . 15Guideline 11: Cleanup/Prep Sink Landing Area . . . . 16Guideline 12: Preparation/Work Area. . . . . . . . . . . . . . 17Guideline 13: Dishwasher Placement . . . . . . . . . . . . . . 18Guideline 14: Waste Receptacles . . . . . . . . . . . . . . . . . . 19Guideline 15: Auxiliary Sink . . . . . . . . . . . . . . . . . . . . . . . 19Guideline 16: Refrigerator Landing Area . . . . . . . . . . . 20Guideline 17: Cooking Surface Landing Area . . . . . . 20Guideline 18: Cooking Surface Clearance . . . . . . . . . . 22Guideline 19: Cooking Surface Ventilation . . . . . . . . . 23Guideline 20: Cooking Surface Safety. . . . . . . . . . . . . . 24Guideline 21: Microwave Oven Placement . . . . . . . . . 24Guideline 22: Microwave Landing Area . . . . . . . . . . . . 25Guideline 23: Oven Landing Area. . . . . . . . . . . . . . . . . . 26Guideline 24: Combining Landing Areas . . . . . . . . . . . 27Guideline 25: Countertop Space . . . . . . . . . . . . . . . . . . . 27Guideline 26: Countertop Edges . . . . . . . . . . . . . . . . . . . 28Guideline 27: Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Guideline 28: Storage at Cleanup/Prep Sink . . . . . . . 31Guideline 29: Corner Cabinet Storage . . . . . . . . . . . . . 31Guideline 30: Electrical Receptacles . . . . . . . . . . . . . . . 32Guideline 31: Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . 334NKBA: Kitchen & Bathroom
Bathroom Planning GuidelinesTable of ContentsGuideline 1: Door/Entry . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Guideline 2: Door Interference . . . . . . . . . . . . . . . . . . . . . 37Guideline 3: Ceiling Height . . . . . . . . . . . . . . . . . . . . . . . . 38Guideline 4: Clear Space . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Guideline 5: Single Lavatory Placement. . . . . . . . . . . . 41Guideline 6: Double Lavatory Placement . . . . . . . . . . 42Guideline 7: Lavatory/Vanity Height . . . . . . . . . . . . . . . 43Guideline 8: Counter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43Guideline 9: Shower Size . . . . . . . . . . . . . . . . . . . . . . . . . . 44Guideline 10: Tub/Shower Controls . . . . . . . . . . . . . . . . 45Guideline 11: Shower/Tub Control Valves . . . . . . . . . . 47Guideline 12: Shower/Tub Seat . . . . . . . . . . . . . . . . . . . 47Guideline 13: Tub/Shower Surround . . . . . . . . . . . . . . . 48Guideline 14: Grab Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . 49Guideline 15: Glazing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Guideline 16: Tub/Shower Door . . . . . . . . . . . . . . . . . . . 52Guideline 17: Steps. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Guideline 18: Flooring. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Guideline 19: Equipment Access . . . . . . . . . . . . . . . . . . . 54Guideline 20: Toilet/Bidet Placement . . . . . . . . . . . . . . 54Guideline 21: Toilet Compartment . . . . . . . . . . . . . . . . 55Guideline 22: Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56Guideline 23: Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . 57Guideline 24: Electrical Receptacles . . . . . . . . . . . . . . . 58Guideline 25: Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Guideline 26: Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . 60Guideline 27: Heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61Planning Guidelines with Access Standards5
Methodology/Overview:The NKBA Kitchen & Bathroom Planning Guidelineswith Access Standards is a collection of illustrationsand planning suggestions to aid professionals in thesafe and effective planning of kitchens and bathrooms. These guidelines are excerpted from theNational Kitchen & Bath Association ProfessionalResource Library Kitchen Planning and Bath Planningvolumes. Designers and those interested in becoming kitchen and bath design professionals benefit bystudying the complete body of knowledge found inthe NKBA Professional Resource Library.These flexible and easy-to-understand guidelineswere developed under the guidance of the NKBAby a committee of professionals. The committeecompleted in-depth historical reviews of planningguidelines dating back to 1920. The guidelinespublished in this booklet reflect a composite of thehistorical review, current industry environment,future trends, consumer lifestyles, new research,new building codes, and current industry practices,as well as a Kitchen Storage Research Project conducted by Virginia Polytechnic Institute.The purpose of the guidelines is to serve as thebasis for: Testing core kitchen and bath designcompetencies Critiquing designer work Training designers in academic andeducational programs Recognizing the importance of consumer health,safety, and welfare in kitchen and bath design6NKBA: Kitchen & Bathroom
Kitchen PlanningGuidelines withAccess StandardsThe National Kitchen & Bath Associationdeveloped the Kitchen Planning Guidelineswith Access Standards to provide designerswith good planning practices that considerthe needs of a range of users.The code references for the Kitchen PlanningGuidelines are based on the analysis of the2006 International Residential Code (IRC) andthe International Plumbing Code.The code references for the Access Standardsare based on ICC/ANSI 117.1 – 2003 Accessibleand Useable Buildings and Facilities.Be sure to check local, state, and national lawsthat apply to your design and follow thoselegal requirements.Planning Guidelines with Access Standards7
Kitchen PlanningGuideline 1Door/EntryRecommended:The clear opening of adoorway should be at least32’’ wide. This would requirea minimum 2’ 10’’ door.Code Requirement:State or local codesmay apply.Access StandardRecommended:The clear opening of adoorway should be at least34’’. This would require aminimum 3’ 0’’ door.Code Reference: Clear openings of doorwayswith swinging doors shallbe measured between theface of door and stop, withthe door open 90 degrees.(ANSI 404.2.3) When the depth of apassage exceeds 24”, theminimum clear openingincreases to 36”.(ANSI A117.1 404)Kitchen PlanningGuideline 2Door InterferenceRecommended:No entry door shouldinterfere with the safeoperation of appliances,nor should appliance doorsinterfere with one another.Code Requirement:State or local codesmay apply.8NKBA: Kitchen
Kitchen Planning Guideline 2 (Continued)Access StandardRecommended:In addition, the door areashould include clear floorspace for maneuvering, whichvaries according to the typeof door and direction ofapproach.Code Reference: For a standard hingedor swinging door, theclearance on the pull sideof the door should be thedoor width plus 18” x 60”.(ANSI A 117.1 404.2.3.1) The clearance on the pushside of the door should bethe door width x 48”.(ANSI A 117.1 404.2.3.1)Kitchen PlanningGuideline 3Distance BetweenWork CentersRecommended:In a kitchen with three workcenters*, the sum of the threetraveled distances shouldtotal no more than 26’ withno single leg of the trianglemeasuring less than 4’ normore than 9’.Note: Theperimeter of thistriangle shouldnot exceed 26’.When the kitchen planincludes more than threeprimary appliance/workcenters, each additionaltravel distance to anotherappliance/work center shouldmeasure no less than 4’ normore than 9’.Each leg is measured from thecenter-front of the appliance/sink.No work triangle legintersects an island/peninsulaor other obstacle by morethan 12”.Planning Guidelines with Access Standards9
Kitchen Planning Guideline 3 (Continued)*A major appliance and itssurrounding landing/work areaform a work center. The distancesbetween the three primary workcenters (cooking surface, cleanup/prep sink, and refrigeration storage)form a work triangle.Code Requirement:State or local codesmay apply.Access StandardRecommended:Kitchen Guidelinerecommendationmeets Access Standard.Kitchen PlanningGuideline 4Separating WorkCentersRecommended:A full-height, full-depth, tallobstacle* should not separatetwo primary work centers.A properly recessed tall cornerunit will not interrupt theworkflow and is acceptable.*Examples of full-height obstaclesare a tall oven cabinet, tall pantrycabinet, and refrigerator.Code Requirement:State or local codesmay apply.Access StandardRecommended:Kitchen Guidelinerecommendationmeets Access Standard.10NKBA: Kitchen
Kitchen PlanningGuideline 5Work TriangleTrafficRecommended:No major traffic patternsshould cross through thebasic work triangle.Code Requirement:State or local codes may apply.Access StandardRecommended:Kitchen Guidelinerecommendationmeets Access Standard.Kitchen PlanningGuideline 6Work AisleRecommended:The width of a work aisleshould be at least 42” forone cook and at least 48”for multiple cooks. Measurebetween the counterfrontage, tall cabinets,and/or appliances.Code Requirement:State or local codes may apply.Access StandardRecommended:Kitchen Guidelinerecommendationmeets Access Standardrecommendation. SeeCode References for specificapplications.Code Reference: A clear floor space of atleast 30” x 48” should beprovided at each kitchenappliance. Clear floorspaces can overlap.(ANSI A 117.1 305.3, 804.6.1)Planning Guidelines with Access Standards11
Kitchen Planning Guideline 6 (Continued) In a U-shaped kitchen, plana minimum clearance of60” between opposing arms.(ANSI A117.1 804.2.2,1003.12.1.2) Include a wheelchairturning space with adiameter of at least 60”,which can include knee*and toe* clearances.(ANSI A117.1 304.3.1) A wheelchair turning spacecould utilize a T-shapedclear space, which is a60” square with two 12”wide x 24” deep areasremoved from the cornersof the square. This leavesa minimum 36” wide baseand two 36” wide arms. Tshaped wheelchair turningspaces can include kneeand toe clearances.(ANSI A117.1 304.3.2)*Knee clearance must be aminimum 30” wide (36” to use aspart of the T-turn) and maintain a27” clear space under the cabinet,counter, or sink for a depth of 8”.The next 3” of depth may slopedown to a height of 9”, with a clearspace of at least 17” extendingbeneath the element.(ANSI 306.3)*Toe clearance space under acabinet or appliance is betweenthe floor and 9” above the floor.Where toe clearance is requiredas part of a clear floor space, thetoe clearance should extend 17”minimum beneath the element.(ANSI A117.1 306.2)Code Reference:State or local codes may apply.12NKBA: Kitchen
Kitchen PlanningGuideline 7WalkwayRecommended:The width of a walkwayshould be at least 36”.Code Requirement:State or local codes may apply.Access StandardRecommended:If two walkways areperpendicular to each other,one walkway should be atleast 42” wide.Kitchen PlanningGuideline 8Traffic Clearance atSeatingRecommended:In a seating area where notraffic passes behind a seateddiner, allow 32” of clearancefrom the counter/tableedge to any wall or otherobstruction behind theseating area.a. If traffic passes behind theseated diner, allow at least36” to edge past.b. If traffic passes behind theseated diner, allow at least44” to walk past.Code Requirement:State or local codes may apply.Access StandardRecommended:In a seating area where notraffic passes behind a seateddiner, allow 36” of clearancefrom the counter/tableedge to any wall or otherPlanning Guidelines with Access Standards13
Kitchen Planning Guideline 8 (Continued)obstruction behind theseating area.If traffic passes behind theseated diner, plan a minimumof 60” to allow passage for aperson in a wheelchair.Kitchen PlanningGuideline 9Seating ClearanceRecommended:Kitchen seating areas shouldincorporate at least thefollowing clearances:a. 30” high tables/counters:Allow a 24” wide x 18” deepknee space for each seateddiner and at least 18” ofclear knee spaceb. 36” high counters:Allow a 24” wide x 15” deepknee space for each seateddiner and at least 15” ofclear knee space.14NKBA: Kitchen
Kitchen Planning Guideline 9 (Continued)c. 42” high counters:Allow a 24” wide x 12”deep knee space for eachseated diner and 12” ofclear knee space.Code Requirement:State or local codes may apply.Access StandardRecommended:Kitchen seating areas shouldbe 28” – 34” high x 30” – 36”wide x 19” deep to betteraccommodate people ofvarious sizes or those usinga mobility aid.Recommended minimumsize for a knee space at a tableor counter is 36” wide x 27”high x 19” deep.Kitchen PlanningGuideline 10Cleanup/Prep SinkPlacementRecommended:If a kitchen has only one sink,locate it adjacent to or acrossfrom the cooking surfaceand refrigerator.Code Requirement:State or local codesmay apply.Access StandardRecommended:Plan knee spaces at the sinkto allow for a seated user.Recommended minimumsize for a knee space is 36”wide x 27” high x 8” deep,increasing to 17” deep in thetoe space, which extends 9”from the floor. Insulation forexposed pipes should beprovided.Planning Guidelines with Access Standards15
Kitchen Planning Guideline 10 (Continued)Code Reference: The sink should be no morethan 34” high or adjustablebetween 29” and 36”.(ANSI 117.1.1002.4.2) The sink bowl should be nomore than 6 1/2” deep.(ANSI 117.1 1002.12.4.3) Exposed water supply anddrainpipes under sinksshould be insulated orotherwise configured toprotect against contact.There should be no sharp orabrasive surfaces under sinks.(ANSI A117.1 606.6)Kitchen PlanningGuideline 11Cleanup/Prep SinkLanding AreaRecommended:Include at least a 24” widelanding area* to one side ofthe sink and at least an 18”wide landing area on theother side.If all of the countertop at thesink is not the same height,then plan a 24” landing areaon one side of the sink and 3”of countertop frontage on theother side, both at the sameheight as the sink.The 24” of recommendedlanding area can be met by3” of countertop frontagefrom the edge of the sinkto the inside corner of thecountertop if more than 21”of countertop frontage isavailable on the return.*Landing area is measured ascountertop frontage adjacent toa sink and/or an appliance. Thecountertop must be at least 16”deep and must be 28”– 45” abovethe finished floor to qualify.16NKBA: Kitchen
Kitchen Planning Guideline 11 (Continued)Code Requirement:State or local codesmay apply.Access StandardRecommended:Kitchen Guidelinerecommendationmeets Access Standard.Kitchen PlanningGuideline 12Preparation/WorkAreaRecommended:Include a section ofcontinuous countertop atleast 36” wide x 24” deepimmediately next to a sink for aprimary preparation/work area.Code Requirement:State or local codes may apply.Access StandardRecommended:A section of continuouscountertop at least 30”wide with a permanent oradaptable knee space shouldbe included somewherein the kitchen. See AccessGuideline 6 for knee spacespecifications.Code Reference: In a kitchen, there shouldbe at least one 30” widesection of counter, 34” highmaximum or adjustablefrom 29” to 36”. Cabinetrycan be added under thework surface, providedit c
The NKBA Kitchen & Bathroom Planning Guidelines with Access Standards is a collection of illustrations and planning suggestions to aid professionals in the safe and efective planning of kitchens and bath-rooms. These guidelines are excerpted from the National Kitchen & Bath Association Professional
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Thank you for downloading the NKBA Bath Planner and looking to the National Kitchen & Bath Association for expert guidance in kitchen and bath design and remodeling. With nearly 40,000 kitchen and bath professionals across the United States and Canada in our membership, the NKBA can help you achieve the room of your dreams.
and NKBA Planning Guidelines. Judges will include at least one (1) Certified Master Kitchen & Bath Designer (CMKBD), Certified Kitchen Designer (CKD), Certified Bath Designer (CBD) or a Certified Kitchen & Bath Designer (CKBD) in each category of kitchen and each category of bath. Remaining judges to include past NKBA Design Competition
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Since we have a custom component in the model we can open the Custom component editor. Edit custom 1. Select the User_end_plate component symbol. component 2. Right-click and select Edit custom component. The Custom component editor opens along with the Custom component editor toolbar, the Custom component browser and four views of the custom .
c. Describe the major events of the American Revolution and explain the factors leading to American victory and British defeat; include the Battles of Lexington and Concord, Saratoga, and Yorktown. d. Describe key individuals in the American Revolution with emphasis on King George III, George Washington, Benjamin Franklin, Thomas Jefferson, Benedict Arnold, Patrick Henry, and John Adams .
