DYNAMIC SPACE – Workflow

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Workflow – Convenience

A well-thought out kitchen can save a lot of work. This is because everything is stored where you need it and within easy reach. This shortens distances and ensures ergonomic work and a good workflow.

For optimal workflows it’s a good idea to divide the kitchen into five zones.

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All kitchen types can have optimal workflows
Every kitchen can be divided into five kitchen zones, as above, regardless of size or shape.
For right-handed users, consumables, non-consumables, cleaning, preparation and cooking should be laid out clockwise.
For left-handed users, in the reverse order.
The preparation zone is the main work area and should be a minimum of 900mm wide. This will ensure there is enough worktop space to make cooking easy and enjoyable.

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Some kitchen layouts adapted to the South African market

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Everything must be easily accessible for simple workflows

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Use pull-outs instead of doors

All contents can be seen at a glance.
Access is easy and you no longer need to bend down and dig out things from the back of a cabinet.

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Use full extension pull-outs

Drawers and pull-outs can be fully extended to give users clear visibility of all contents, even those right at the back of the drawer.

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Ergonomic levels

Organise items according to use.
Certain items are used more than others. It’s a good idea to keep these items at an easy-to-reach level.

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ORGA-LINE inner dividers

Organise the interior of your drawers and pull-outs with this flexible inner dividing system.