Accessible Solutions: Kitchens

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The process of food preparation and cleanup involves a series of interrelated tasks using an array of appliances, plumbing fixtures, food items, and utensils. Careful planning is essential to creating an accessible kitchen that accommodates these tasks and meets your objectives. Design Requirements Project requirements that you establish before design begins will help guide important decisions related to the kitchen arrangements and appliance selection. For example, if the wheelchair user resides alone, the proposed kitchen layout will respond to his or her needs and preferences. On the other hand, if the wheelchair user lives with other people who are not disabled, the kitchen arrangement should respond to the needs of all of them. If future resale is important, or if there are budget limitations, the homeowner may not wish to make kitchen modifications that are too customized. Kitchen designs should be individually tailored to each homeowner's preferences and capabilities and should work within the overall plan of the new or remodeled home. The first step in designing an accessible kitchen is to evaluate which counter arrangements are most suitable for the house plan. This evaluation is based on the room size and location of windows, doors, and passageways to adjoining spaces. A basic work triangle composed of the sink, refrigerator, and cooking area should then be arranged within the proposed kitchen plan. Each appliance, plumbing fixture, and storage compartment should be studied for both ease of use and access. The following sections address the individual kitchen components and suggest ideas to help you create an accessible and workable kitchen. Galley kitchen U-shaped kitchen L-shaped kitchen The three basic kitchen arrangements are illustrated above. The "work triangle" is formed by connecting the three basic activity centers. These basic arrangements are often modified to create "islands" and countertop seating areas. Work Patterns Kitchen designs for wheelchair users should follow the same functional principles as any residential kitchen. A kitchen should have three basic activity centers: • Stove or cooktop and oven • Refrigerator and freezer • Sink, dishwasher, and disposal These three centers and the routes that connect them are called the "work triangle." The work triangle should be arranged to allow logical work sequences for food preparation and cleanup. Fresh food, for example, is typically removed from the refrigerator, washed at the sink, and cut and seasoned at the work counter. The food is then placed in a container, moved to the stove for cooking, and then placed in serving dishes. After the meal is complete, cleanup follows another work sequence. Dishes are scraped, rinsed, and placed in the dishwasher. After washing and drying, dishes and utensils are removed and stored in cupboards, cabinets, and drawers.

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