The concept was developed by Lillian Moller Gilbreth in 1920s, and later Gilberth’s kitchen Practical was unveiled in 1929 at a Women’s Exposition based on Gilbreth’s research on motion savings, known as “Circular Routing”. In the 1940s to address the efficiency of the kitchen space between the major work centers: #Cooking, #Preparation and food storage was developed. Later on The University of Architecture at Illinois developed the work triangle to emphasize cost reduction by standardizing construction.
Improved Work Flow and Functionality
Application Of Kitchen Work Triangle
Every kitchen has an imaginary work triangle that connects three main areas; sink area, cooking range and food storage. All these activities around it form a kitchen work triangle.
1. Each leg of the kitchen triangle should be at least 4 feet but not more than 9 feet.
2. The sum of the three sides of the triangle should not be less than 13 feet and more be 26 feet.
3. Do not place cabinets or some other obstacle between these triangles.