Hygienic and well-planned food and waste management are essential to a well-run kitchen. Consider a sink with two basins, where fish, meat, vegetables, and fruit can be cleaned without interrupting other kitchen activities that require water, such as pan-filling. Plan convenient sites beneath food preparation centres for organic waste collection, and storage bins for collecting bottles and cans away from the main activity centres.
In large kitchens, Where the distance between activity zones is greater, a second sink for washing food, close to the preparation area, may be convenient. Alternatively, plan a double sink unit, where food can be rinsed in one half and utensils, pans, and crockery washed in the other.
FREESTANDING PREPARATION CENTRES
A central island unit or work table provides a focus in the middle of the room dedicated to food preparation. These freestanding features enable the cook to face into space as he or she works and to join in the proceedings. ln terms of kitchen planning, they provide a central focus, and a link with the features around the walls, especially in large kitchens. Islands should be placed so that they are within reach of stored food, the sink for rinsing ingredients, and the cooking zone.
LARGE WORK TABLE
Working tables are appropriate in kitchens where a solid unit would make space feel cramped. They can be bought as individual pieces of furniture, and often have a platform below the worktop for storing mixing bowls and pans.