Hygiene Considerations

A kitchen has to be constantly cleaned to keep the owner safe from bacteria and other contaminations. This is the reason why these areas usually have surfaces that are easily wipeable. Some designers like to think outside of the box and invent new quirky themes. However, if they involve challenging to clean surfaces, then it is better to rethink the strategy.

For example, if the designer decides to go for carpeting, it will mean that the kitchen owners can no longer mop the floor. Treating it with bleach will be out of the question as this will damage the fibres. For this reason, even the most unusual kitchen designs tend to utilise linoleum or tiled flooring.

Home or Business

Home kitchens will have more leeway in terms of design elements. However, if the kitchen belongs to a restaurant, then it needs to conform to rules and regulations. There is currently a system in place that uses food hygiene star ratings to rank the cleanliness of establishments. Inspectors will look out for any issues and factor them in when allocating the business its star number.

Different Areas

Aside from the floor, there are other parts of the kitchen that need to be quickly disinfected. This will include the counters where food is prepared. In modern times many designers like to utilise wood. However, the surface of this material is sometimes porous and can trap bacteria within it. This poses a significant health hazard, especially when meat is prepared.

The walls and even the ceiling have to be easily wipeable. This is because food may sometimes splash onto these areas and accumulate. Furthermore, condensation can form and lead to the growth of mould. When these factors are taken into consideration, it means that designers have a lot of complicated issues to think about.

Potential Damage to Areas

Bleach is one of the most prevalent types of chemicals utilised when cleaning a kitchen. The problem is that it can damage or discolour many different surfaces. Consequently, designers need to choose materials that can withstand long term exposure to it. Bleach will likely make contact with kitchen areas daily. This is one of the main reasons why many designers prefer colour schemes where whites and creams are prevalent.

Practical Elements

When designing a kitchen, many people tend to focus on aesthetics. While the look of the place is important, it should always be remembered that these spaces serve a practical purpose. The design elements should not get in the way of the person making their meals.

A Good Balance

A typical kitchen is filled with a plethora of essential items. If designers are unsure of them, they could utilise Wikipedia to learn about food preparation devices. Perhaps the most vital one is the oven. These can take up a fair amount of space. Consequently, the person coming up with the décor scheme will need to allocate the oven its own area. The same can also be said of fridges and freezers. If people like to store plenty of food, then their refrigerator could be the most dominant element within the kitchen.

It can be difficult for people to strike a good balance between great designs and practicality. The aim is to keep the kitchen functional while enhancing its appearance as much as possible. It is sometimes wise to make a note of all the things the interior needs to serve its purpose. The designer could then work their ideas around them. The most skilled spatial artists manage to make these two opposing forces symbiotic. Novices might utilise the BBC website in order to improve their designs. It contains plenty of helpful resources.

Air and Objects

Ventilation is another critical issue that will need to be addressed. If air is trapped within the kitchen, then the temperature will rise. This can cause a health hazard for the person cooking. It may also spoil non-refrigerated foods such as fruit and bread. As a result, a fan or air conditioning system should be factored into the design.

If the design ends up neglecting storage, then it is not fit for purpose. There will be numerous small and large items that have to fit into cupboards or shelves. While many designers favour open space plans, these are not always applicable. A big part of these projects is listing every necessary object and coming up with ways to store them properly. Some people prefer to have pots and pans out in the open. They may be hanging from the wall. Alternatively, these items might be hidden away in elegant looking drawers. The important thing is that they are easily accessible on a day to day basis.

Design Layouts

The designer must get the approval of their clients before going ahead with a project. This will involve communicating their ideas in a cohesive manner. It is best to do this visually. That way, the customers will gain greater insight into the overall layout of their finished kitchen.

There are numerous ways to achieve this. It could be done in the form of a sketch. So-called “blueprints” have been utilised for interior design purposes for many years. They give a bird’s eye view of the room, and all of the elements are to scale. However, sometimes designers will opt for something more modern.

Other Options

They might decide to input the project layout into a 3D imaging computer program. This is ideal for giving clients a more concise understanding of what the finished product will look like. It can also end up being far more detailed than a simple blueprint. Customers may spot elements that they want to be tweaked. It will save the designer a significant amount of time.

It is vital that the exact colour tones are showcased in the layouts. The effects of shading can be very subtle. Different hues will have a unique psychological impact on the person in the kitchen. There are hundreds of different types of each colour. Furthermore, the surface of the wall can affect what the paint will look like. This fact also needs to be considered when creating a detailed plan.

Improvisation

Some designers prefer to have the freedom to improvise. While this can help them come up with creative ideas, it also means there is less of a plan. Consequently, it is better to have a concise layout from the start.