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Additional Information Why Home Modifications Home Modification and Safety Financial Resources Basics of Accessibility Facts on Elderly Population Understanding Different Abilities Test Your Knowledge |
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Back to top Section I.A. Chapter OverviewIn this module, we will be discussing:
Section II. The Basics - Design Considerations Section III. The Parts and Pieces - Cabinets, Counters, Appliances and Fixtures, and Materials Section IV. Resources
Back to top Section I.B. Non-Traditional Common Sense - the KitchenCreating a kitchen that respects the differences in people is a many-faceted process. You must have a thorough understanding of the parts and pieces that come together to make this space work well and look good, or have someone on your team who does, usually a certified kitchen designer. You must also have a thorough understanding of construction principles and practices, or again, have a team member who does, usually a builder or remodeler. Finally, you must have a thorough understanding of physical abilities and outcomes or involve a physical or occupational therapist on your team. Rarely does one professional cover all these areas of expertise; a team approach is often the most successful. When you are working on a custom project for an individual client, your client will be your best source of information and may have members to complete your team. When you are working without a specific homeowner, as in a production or spec home, if you have a working knowledge of these aspects of the project, you can do an excellent job of incorporating universal design in each kitchen you create.In previous chapters, you have examined the human condition, ergonomics, physical aspects of aging, and the characteristics of illness and disability that would influence a person’s use of the kitchen (for further reference and review, read chapters 2 and 7 of Universal Kitchen and Bathroom Planning (UKBP). You have also been offered information on how to relate to a client, particularly one with abilities that are different than your own. Because your client’s abilities and perceptions are critical to the process, we will look further at how to approach your client and gather information needed for developing a program for a kitchen project. When the parameters of a job have been established, universal kitchen design involves combining the parts and pieces of this system to create a space that meets needs and visually expresses the personality of the clients. It is not enough to eliminate barriers. If this space is to be “home,” it must look and feel like a comfort zone for its residents or it will not succeed. Often in the kitchen, this is accomplished not with rare and unique products, but with traditional products in non-traditional applications – splitting double ovens so both can be installed at a comfortable, accessible height, or elevating a dishwasher. A basic understanding of the kitchen as a system and how the work centers function and relate is another necessary step in planning an effective non-traditional universal space (to be touched on in section II). For example, keeping in mind that a sink works best with an adjacent counter at the same height will tell you to lower adjacent counters if you are lowering a sink. Once you are familiar with kitchen planning guidelines (chapter 3, UKBP), you will be better able to communicate with a design professional and to create solutions that function for each family member who will use the space. This discussion would not be complete without a comment on safety. Designing things to be more accessible to more cooks can be a double-edged sword. The cooktop controls at the front edge of the cooktop are now within Grandma’s reach while sitting, but they are also within the reach of her five-year-old grandchild. Judgment and responsibility must be factored in by both the design professional and the client (further discussed in chapter 14, UKBP). Back to top Section I.C. Establishing Parameters* Read chapter 18 in UKBPIt cannot be stressed enough that your client is your greatest resource and that listening and observing are your greatest skills. Listening is important in any project, and often the difference between mediocrity and success for a designer. Listening becomes more critical when a client has a different perspective about the kitchen than you do. By operating in life and in the kitchen with physical abilities that differ from others, the client will see needs and goals for the kitchen that may not match your expectations, so STOP, LOOK and LISTEN. One tool that may help start this process is the survey on pages 291-298 in UKBP. This survey can help guide initial consultation with the client, and can adapt the survey to suit your needs and the client’s situation. Whenever possible, conduct this consultation in the client’s existing kitchen and use the space to help enhance your understanding. For example, if the client says, “I can reach to 54” above the floor,” take a can of food from the shelf and offer it to the client at that height. Is he/she able to grasp, carry the weight, and safely bring the can to a work surface from that height? Certainly, this type of interview must be done with respect for the comfort of the client. Identifying the abilities of a client helps to establish their needs and priorities. Who lives in this house? Who cooks? What else goes on in the kitchen? How many cooks are in the kitchen at one time and how do they divide tasks? Is there a budget for this project? What styles and features are important? These and other questions relating to the desired use of the space will help to develop a program for the project. In addition to identifying and measuring the client’s perspective on the project, dimensions of the physical space must be taken. When this has been done, you are ready to put your team to work to design the space. Back to top Section I.D. Universal Design Principles in the KitchenUniversal Design: The design of products and environments to be usable by all people, to the greatest extent possible, without the need for adaptation or specialized design.Principle One: Equitable Use The design is useful and marketable to people with diverse abilities.
The design accommodates a wide range of individual preferences and abilities.
Use of the design is easy to understand, regardless of the user's experience, knowledge, language skills, or current concentration level.
The design communicates necessary information effectively to the user, regardless of ambient conditions or the user's sensory abilities.
The design minimizes hazards and the adverse consequences of accidental or unintended actions.
The design can be used efficiently and comfortably and with a minimum of fatigue.
Appropriate size and space is provided for approach, reach, manipulation, and use regardless of user's body size, posture, or mobility.
In earlier chapters, you have examined the Principles of Universal Design. To practice applying these principles in the kitchen, you will tour the Real Life Design Kitchen (RLD Kitchen). This project will demonstrate how the goals of universal design are sometimes met in the kitchen. While it is not always possible to make every feature work well for every cook, it is possible to plan multiple work centers so that each of us might function comfortably in at least one center. An example of this would be the two sinks in the RLD kitchen. The sink at 30” height would work well for Grandma, but the higher sink will work better for her tall teenage grandson. This kitchen was designed for GE Appliances to be a “learning lab” and “idea center” for builders and consumers to consider universal design concepts in the kitchen, particularly using traditional appliances. It was designed for an imaginary family made up of Mom and Dad, a working couple in their late 40’s, a tall teenage son, a shorter 8 year old daughter, and Gram, who uses a wheelchair and who undergoes physical changes as she ages. After a long tour of trade shows and consumer home shows, the RLD permanently resides at Virginia Polytech Institute where it continues life as a “learning lab.” While far from perfect, the RLD kitchen includes concepts in keeping with the Principles of Universal Design. In 1996 it was recognized by the National Endowment for the Arts for having exemplified the principles. Section II: The Basics; Design ConsiderationsIn this section, you will look more closely at how the space and detail needs of people of varying abilities affect kitchen planning. Does a kitchen work if we eliminate all the base cabinetry and create knee space? Not usually, but where are the knee spaces most critical, and how do we balance storage vs. knee spaces? Basic kitchen planning wisdom and universal design considerations must be carefully integrated. This section will lay the groundwork for accomplishing this:Section A: Section B: Back to top Section II.A: Space PlanningTo begin, you must develop a working knowledge of certain basic space and use requirements of people of varying abilities. It is worth noting that as we examine space planning, we are often attending to the space requirements of a wheelchair user. Because providing this clearance more than meets the needs of most non-users, it can be a general guide. One exception to this is the cook whose balance or stamina would benefit from close support along his or her work path. These cases deserve special attention. When appropriate, we will more specifically address a greater variety of abilities and disabilities.As you will have previously studied, the standard space allowed for a person in a wheelchair is 30” by 48”. While the actual space will vary with each person and each chair, this number is useful as a reference in space planning. The Real Life Design kitchen will model these universal space-planning considerations. [Figure 2A.1, 2A.2] Approach At each appliance or work center, enough clear floor space is recommended for most cooks, including a person using a wheelchair, to approach and use the fixture or appliance. The minimum for this space is the previously stated 30” by 48”, either in a parallel or perpendicular direction. While either approach is recognized as accessible, it is preferable to provide both parallel and perpendicular clearances, and in many kitchens this is possible. [Figure 2A.3, 2A.4] The 60” turning radius so frequently referenced is one way a person in a chair may turn. An alternate turn-around can be accomplished using a 36” x 36” x 60” T-turn, which requires that each leg of the T be a minimum 36” wide and a minimum 60” for the longer leg (see diagram). This type of turn can work particularly well in kitchens when the short leg of the T uses the clear floor space as knee space. Another point to remember is that a width greater than the accepted 36” will make this turn easier, and save wear and tear on adjacent cabinetry or surfaces. [Figure 2A.5]. This floor plan illustrates the parallel and perpendicular clear floor spaces in front of each appliance and sink. [Figure 2a. 6] Principles best demonstrated: Knee Space & Work Surfaces Knee spaces that extend a minimum of 19” under the countertop allow people who are sitting to pull up under the work surface close enough to reach items and work comfortably. Guidelines often allow 30” as a minimum width for a knee space, but 36” is preferred and works better in the kitchen as it allows for T-turns and easier approach. The height of the knee space clearance should be between 27” - 29”, or high enough to clear the armrest on the cook’s wheelchair. Within the kitchen, work surfaces should vary in height to accommodate multiple cooks. Knee spaces are desirable at or adjacent to all major work centers and appliances. If a knee space is created below a sink, a sink with a rear drain should be used, and pipes should be insulated, padded, or concealed behind a panel to prevent skin contact with hot or sharp surfaces. [Figure 2A.7]. Ideas on how to arrange these knee spaces to be functional, flexible, and attractive will be further discussed in Section III.A under “Cabinetry Ideas for Knee Spaces.” Knee space can be flexible. For example, an area may double as a coffee station or a prep center. [Figure 2A.8] The height of the work surface at a knee space should be 28” – 34”, comfortable for a seated or shorter cook, including a child. The standard height of 36” suits the average standing cook and as high as 42” – 45” serves the needs of a taller cook and functions as snack bar or buffet area or visual break between prep and social centers within the kitchen. Considerations for counters in the different work centers of the kitchen will be discussed in more detail in Section III. Principles best demonstrated: Heights and Reach Range Reaching over a counter to the back wall is difficult for most seated people. A universal reach range of 15” to 48” above the finished floor (AFF) is suggested as a guide for seated or standing persons, and this reach range will impact how storage spaces and counter heights are designed. The limits of this reach range exclude much of the standard cabinet storage, and improving the configuration of cabinetry and accessories can help maximize function, storage, and work space within the universal range. [Figure 2A.9, 2A.10, 2A.11] Roll-out shelves, plate rack storage, cutting board, and the telephone installed on the side of the cabinet are all located within the universal reach range. Note the 9” high toe kick on the base cabinets. Up to a 6” depth of this high toe kick can be included in the length of the clear floor space. [Figure 2a.12] Principles best demonstrated: Doors One of the more critical clear floor space requirements is the space needed next to the doorknob when the door swings towards the user. A minimum clear floor space of the door plus 18” in width by 60” long is needed next to the door to provide a space for the user to move out of the path of the door swing. For this reason, doors are eliminated where possible, and alternate door types can help cut down on the clear floor space requirements. For further discussion of space requirements at different types of doors, refer to pages 13-16, UKBP. Principles best demonstrated: Signals and Controls Not only should controls be within the universal reach range of 15” to 48” AFF, they should be user friendly with respect to varying abilities in all domains, including vision, hearing, strength, dexterity, and cognition. There is huge variety in the signals and switches available for appliance, fixture, and room controls in the kitchen. Time is well spent applying the Principles of Universal Design and logical thinking in the selection process. Dual cueing offers multiple methods of interpreting information, such as a microwave or dishwasher that sounds, lights up or blinks to indicate a completed cycle. One example of this would be the dishwasher control panel featuring a yellow light, which is easy to see when the washing cycle is complete. [Figure 2A.13] This dishwasher also sounds a tone to indicate completion. Another example would be large lettering or images that are simple to see and to understand, such as how a raised red “H” on the left and a similar blue “C” on the right of a faucet allow a person to recognize hot and cold by reading, touching, recognizing color association, or just remembering left is hot and right is cold. Front controls eliminate the need to reach over or between hot burners and steaming pots, and allow those with limited vision to get close enough to see the controls. Rocker switches, toggle switches, and touch type electronic switches can be operated by a single touch, require little force, and do not require gripping, twisting, or fine finger dexterity. Principles best demonstrated: Way-finding In general, contrast in color and texture can provide visual and tactile cues. However, overuse or misuse of color and contrast can create depth perception problems, and the use of contrast is impacted by the amount and quality of light in the kitchen. As you have previously learned, the natural changes in sight that occur with age reduce our ability to observe color and contrast, further complicating this process. In short, color and contrast used judiciously will assist way finding. The counter edge in the RLD kitchen features a tactile and visual cue: the dark, raised edge to signal the edge of the counter. [Figure 2A.14] Visual cuing is also illustrated on the ceramic counter next to the cooktop. The dark blue diamond shape not only identifies the center of the work surface, but dark items can be measured on the light surface and light items on the dark surface [Figure 2A.15] Principles best demonstrated: Visible and Accessible Storage Open shelves and cabinets with glass doors are not only decorative, but they also eliminate any unnecessary complexity in consideration of the user’s cognitive ability. When left open, swinging wall cabinet doors can become a hazard for blind people, and open shelves have the benefit of no cabinet door to get around. A tilt-up door that swings up and stays open, or sliding doors or tambour doors also work to eliminate the problem of protruding doors, a benefit to people with visual impairments, and for those who simply might forget the open door and bump into it. The Real Life Design kitchen features a variety of cabinet storage, including the open wall cabinets and the glass door base cabinets on the backside of the island. Note that the height of the glass door base cabinets is 42”, to maximize the amount of storage within the universal reach range. [Figure 2A.16] Principles best demonstrated: Back to top Assignment II.ASegments of the Real Life Design Brochure can be viewed at www.geappliances.com.
In the Frequently Asked Questions section at the bottom of the web page, the following question and answer caught my attention: As a consumer, what are some of the questions I should ask myself to see if Universal Design applies to me? Answer the bulleted questions (in the answer section) as they apply to you and your family;
Back to top Section II.B: Guidelines of Kitchen PlanningThe space planning considerations discussed earlier are used as a basis for the National Kitchen and Bath Association’s 40 Guidelines of Kitchen Planning. These guidelines, which incorporate universal design, are the industry standard for space planning, function, storage, layout, safety, access, and product selection, and only those guidelines most relevant to universal design will be discussed here. For a more thorough explanation of the guidelines refer to UK&BP Chapter 3, or contact the National Kitchen and Bath Association (see Resources).Kitchen Basics:
NKBA 40 Guidelines of Kitchen Planning The New Home Essentials kitchen will be used as a model to interpret these universal space-planning considerations. [Figure 2b.1] This kitchen was originally designed to be an idea center for builders and will be permanently installed near or on the University of Southern California campus as an Environmental Learning Laboratory. Traffic and Work Flow: Guidelines 1-5Guideline 1 a. Doorways should be at least 32" wide and not more than 24" deep in the direction of travel. b. Walkways (passages between vertical objects greater than 24" deep in the direction of travel, where not more than one is a work counter or appliance) should be at least 36" wide. c. Work aisles (passages between vertical objects, both of which are workcounters or appliances) should be at least 42" wide in one-cook kitchens, at least 48" wide in multiple-cook kitchens.
The work triangle should total 26' or less, with no single leg of the triangle shorter than 4' nor longer than 9'. The work triangle should not intersect an island or peninsula by more than 12". (The triangle is the shortest walking distance between the refrigerator, primary cooking surface and primary food preparation sink, measured from the center front of each appliance.)
No major traffic patterns should cross through the work triangle.
No entry, appliance or cabinet doors should interfere with one another.
In a seating area, 36" of clearance should be allowed from the counter/table edge to any wall/obstruction behind it, if no traffic will pass behind a seated diner. If there is a walkway behind the seating area, 65" of clearance, including the walkway, should be allowed between the seating area and any wall or obstruction.
Cabinets and Accessible Storage, Guidelines 6-12Guideline 6Wall Cabinet Frontage:
At least 60" of wall cabinet frontage, with cabinets at least 12" deep, and a minimum of 30" high (or equivalent), should be included within 72" of the primary sink centerline.
Base Cabinet Frontage:
Drawer/Roll-out Shelf Frontage:
At least five storage/organizing items, located between 15" - 48" above the finished floor (or extending into that area), should be included in the kitchen to improve functionality and accessibility. These items may include, but are not limited to: lowered wall cabinets, raised base cabinets, tall cabinets, appliance garages, bins/racks, swing-out pantries, interior vertical dividers, specialized drawers/shelves, etc. Full-extension drawers/roll-out shelves greater than the 120" minimum for small kitchens or 165" for larger kitchens, may also be included.
For a kitchen with usable corner areas in the plan, at least one functional corner storage unit should be included.
At least two waste receptacles should be included in the plan; one for garbage and one for recyclables, or other recycling facilities should be planned. Appliance and Fixture Placement, Guidelines 13-21Guideline 13Knee space (which may be open or adaptable) should be planned below or adjacent to sinks, cooktops, ranges and ovens whenever possible. Knee space should be a minimum of 27" high by 30" wide by 19" deep under the counter.
A clear floor space of 30" x 48" should be provided at the sink, dishwasher, cooktop, oven and refrigerator. (Measure from face of cabinet or appliance if toe kick is less than 9" high.)
A minimum of 21" clear floor space should be allowed between the edge of the dishwasher and counters, appliances and/or cabinets that are placed at a right angle to the dishwasher.
The edge of the primary dishwasher should be within 36" of the edge of one sink.
If the kitchen has only one sink, it should be located between or across from the cooking surface, preparation area or refrigerator.
There should be at least 24" of clearance between the cooking surface and a protected surface above, or at least 30" of clearance between the cooking surface and an unprotected surface above. (If the protected surface is a microwave hood combination, manufacturer's specifications may dictate a smaller clearance.)
All major appliances used for surface cooking should have a ventilation system, with a fan rated at 150 CFM minimum. Guideline 20 The cooking surface should not be placed below an operable window unless the window is 3" or more behind the appliance and more than 24" above it. Windows, operable or inoperable, above a cooking surface should not be dressed with flammable window treatments. Guideline 21 Microwave ovens should be placed so that the bottom of the appliance is 24" to 48" above the floor.
Counter Surface and Landing Space, Guidelines 22-34Guideline 22 At least two work-counter heights should be offered in the kitchen, with one 28" - 36" above the finished floor and the other 36" - 45" above the finished floor.
Countertop Frontage:
There should be at least 24" of countertop frontage to one side of the primary sink, and 18" on the other side (including corner sink applications) with the 24" counter frontage at the same counter height as the sink. The countertop frontage may be a continuous surface, or the total of two angled countertop sections. (Measure only countertop frontage; do not count corner space.) For further instruction on these requirements, see Guideline 31.
At least 3" of countertop frontage should be provided on one side of secondary sinks, and 18" on the other side (including corner sink applications) with the 18" counter frontage at the same counter height as the sink. The countertop frontage may be a continuous surface, or the total of two angled countertop sections. (Measure only countertop frontage; do not count corner space.) For further instruction on these requirements, see Guideline 31. Guideline 26 At least 15" of landing space, a minimum of 16" deep, should be planned above, below or adjacent to a microwave oven. For further instruction on these requirements, see Guideline 31.
In an open-ended kitchen configuration, at least 9" of counter space should be allowed on one side of the cooking surface and 15" on the other, at the same counter height as the appliance. For an enclosed configuration, at least 3" of clearance space should be planned at an end wall protected by flame retardant surfacing material and 15" should be allowed on the other side of the appliance, at the same counter height as the appliance. For further instruction on these requirements see Guideline 31.
The plan should allow at least 15" of counter space on the latch side of the refrigerator or on either side of a side-by-side refrigerator, or at least 15" of landing space which is no more than 48" across from the refrigerator. (Measure the 48" distance from the center front of the refrigerator to the countertop opposite it.) For further instruction on these requirements, see Guideline 31.
There should be at least 15" of landing space, which is at least 16" deep, next to or above the oven if the appliance door opens into a primary traffic pattern. At least 15" x 16" of landing space which is no more than 48" across from the oven is acceptable if the appliance does not open into a traffic area. (Measure the 48" distance from the center front of the oven to the countertop opposite it.) For further instruction on these requirements, see Guideline 31.
At least 36" of continuous countertop, which is at least 16" deep, should be planned for the preparation center. The preparation center should be immediately adjacent to a water source. For further instruction on these requirements see Guideline 31. Guideline 31 If two work centers are adjacent to one another, determine a new minimum counter frontage requirement for the two adjoining spaces by taking the longest of the two required counter lengths and adding 12". Guideline 32 No two primary work centers (the primary sink, refrigerator, preparation, or cooktop/range center) should be separated by a full-height, full-depth tower, such as an oven cabinet, pantry cabinet or refrigerator.
Kitchen seating areas require the following minimum clearances:
Open countertop corners should be clipped or radiused; counter edges should be eased to eliminate sharp corners.
Guideline 35 Controls, handles and door/drawer pulls should be operable with one hand, require only a minimal amount of strength for operation, and should not require tight grasping, pinching or twisting of the wrist. (Includes handles/knobs/pulls on entry and exit doors, appliances, cabinets, drawers and plumbing fixtures, as well as light and thermostat controls/switches, intercoms, and other room controls.)
Wall-mounted room controls (i.e.: wall receptacles, switches, thermostats, telephones, intercoms, etc.) should be 15" to 48" above the finished floor. The switch plate can extend beyond that dimension, but the control itself should be within it.
Ground fault circuit interrupters should be specified on all receptacles within the kitchen. Guideline 38 A fire extinguisher should be visibly located in the kitchen, away from cooking equipment and 15" to 48" above the floor. Smoke alarms should be included near the kitchen. Guideline 39 Window/skylight area should equal at least 10 percent of the total square footage of the separate kitchen, or a total living space, which includes a kitchen. Guideline 40 Every work surface in the kitchen should be well-illuminated by appropriate task and/or general lighting.
Back to top Section III: The Parts and PiecesMaterials and ProductsOnce a space plan has been conceptualized, it is time to begin selection and specification of the materials and products that will complete the kitchen. With the broad range of options that exist, this process is critical to success in achieving universal design. While maintaining current knowledge of the components that make up a kitchen is a full-time job, there is certain basic information that will be helpful and the following section will review this. This information would enable you to work with a certified kitchen designer, who would be a good resource when locating and sorting product information and specifications. In this section we will be discussing:
Section B: Counters Section C: Appliances Section D: Fixtures and Fittings Section E: Finishing the Space Back to top Section III.ACabinetry(These concepts are further detailed and discussed in UKBP Chapter 4 “Countertops and Cabinets,” p.80-127) Applying Universal Design concepts to cabinetry, as previously discussed, requires that storage is maximized within the accessible range of 15”- 48” above finished floor (A.F.F.). Safety is also a consideration when determining range of reach by a particular user. Limiting use to the universal reach range may leave a large percentage of storage, particularly in wall cabinets, inaccessible. Creative use of cabinetry accessories, use of the backsplash area, and careful planning for storage of items at point-of-use become critical and can make the difference between a frustrating or pleasurable cooking experience. It is worth noting that access by varied users can result in heavy wear and tear, particularly on base cabinets. A wheel chair can nick or dent a door. A drawer slammed by a user with limited grip or balance can cause damage to the tracking system. For this reason, quality hardware (hinges and drawer glides) and solid wood with durable finishes are of even greater value. Wall Cabinets The design standard for the elevation of wall and base cabinetry is 36” to the top of the counter with a backsplash of 18.” This places the bottom of the wall cabinet at 54” above the floor and out of the universal reach range. Therefore, some of the wall cabinetry in the kitchen will not be within the universal reach range. There are several options to consider when planning the most effective use of wall cabinetry, providing the greatest amount of accessibility. Wall Cabinet Options Designed to Increase Accessibility
As with all storage in the kitchen and particularly in a universally designed kitchen, careful planning is necessary to maximize storage capacity within reach, minimizing movement from one area to another, and causing minimum stress when lifting. Creative use of interior space and accessories will organize items for ease of access as needed to perform particular functions. Base Cabinet Features In standard base cabinetry, two-thirds of the storage falls within the universal range reach. By adding features such as:
American standard toe kick height is 4.” For those using a wheel chair, a minimum 9” height is preferred. This higher toe kick is standard in most European lines. Among American cabinet manufacturers that have created accessible products, Kraftmaid has developed the Passport series with a standard 9” toe kick [as seen in Figure 3A.18]. Many American manufactures will provide cabinetry without a toe kick, allowing the installer to build a toe kick at a preferred height in the field. In some cases, standard vanity base cabinets can be raised to 40 ½” by eliminating the standard 4” toe kick and building up a 10” toe kick for the standard 30 ½”high vanity base. Carts Base cabinetry carts serve multiple purposes and can be designed in a variety of ways. Note that the cart in Figure 3A.19 serves as a transfer vehicle for dishes to and from the sink/dishwasher and for hot items from the microwave. The mobile cart can be used to:
The location and design of each cart is dependent on the way it will function. Most carts have multiple uses such as a transfer vehicle and a work surface. Below are a variety of configurations: work surface carts that fit into a run of cabinetry with false door and drawer heads on the face of the cart. The top, which ends up at the 34”+/- height, can be finished in tile, stone, solid surface or butcher block. Tops with heatproof surfaces, as in Figure 3A.22, are particularly useful for transferring hot items from the oven, cooktop or microwave [Figure 3A.22]. Additional options for carts include
As mentioned previously, the counter height above an open space is designed to fall between 28” and 34” above the floor. Standard table height which is 30,” falls well within this range and allows for interesting design flexibility. The same key areas in the kitchen that dictate a knee space also require storage at the point of use. In order to meet this challenge, the combination of knee space and base cabinet storage must be carefully planned with as much flexibility as possible. Note the “before and after” kitchens illustrated in [Figures 3A.23 & 3A.24]. Tables and lowered snack bars can double as desired work surface/knee spaces for seated cooks [Figures 3A.25 & 3A.26]. The island knee space in Figure 3A.27 also functions as a resting place for a rolling cart [Figure 3A.27]. Another way to create flexibility is to overlap knee spaces, as when one half of the knee space is under the sink or cooktop and the other half is under the adjoining counter. This allows for concealing the plumbing under a sink or to be concealed or for pot storage under the remaining half of the cooktop. The recommended depth of 19” for a knee space creates more possibilities in the kitchen. The plumbing and motor that raise and lower the sink in Figure 3A.28 fit behind the panel providing 19” of knee space and 5” of concealed plumbing and mechanical components [Figure 3A.28]. In a similar fashion, the down draft system for the cooktop in Figure 3A.29 fits in the back section of the cabinet, leaving 19” of knee space or storage in front. Base cabinet knee space is created in a variety of ways:
Tall cabinets serve well to maximize storage within the universal reach range. When planning the organization and design of a tall cabinet, consideration should be paid to various functions such as:
As in base cabinets, drawers on full extension slides make the most efficient access, although roll out shelves are a second option [Figure 3A.38]. Rolling carts may be designed into the lower section of the cabinet or in an adjacent cabinet to make it easier to transport items stored in the tall cabinet. Easy access to counter set-off space should be considered if a cart is not being utilized. Pull out work surfaces also benefit the user, but make access to the drawers below awkward. Upper doors should break around 30” A.F.F. to clear the armrests on a wheelchair. Walk-In Pantries or Butler’s Pantries Walk-in and butlers pantries are two of the most popular features in kitchens. Today they can work well only if they do not interrupt the work flow and they have sufficient clear floor space and door opening width. Storage in the Backsplash Area The backsplash area has long been neglected as a functional area for storage. Use of the backsplash maximizes storage in the universal reach range. It places frequently used items such as utensils at point of use and aids those with visual impairments and cognitive difficulties. Additionally, the use of backsplash accessories lifts items off of the counter, keeping the counter clear as a workspace, without the clutter of various items reducing usable space. Backsplashes are enhanced aesthetically as well as functionally through the addition of:
In some cases the use of mirrored backsplashes can offer reflected light and visual cuing. For information on backsplash materials, refer to the criteria outlined in Section III.B Countertops. Cabinetry Materials The selection of cabinetry can impact the overall efficiency of a universally designed kitchen. When selecting cabinetry, attention should be given to the choice of cabinet construction, hinging, hardware and material.
Note that the heights of the Passport base cabinets and toe kicks differ from the Standard line of cabinetry you downloaded and printed out. If you further investigate the differences between the two lines, you will also notice that Passport does not offer as many wood species, door styles, and finishes. Briefly explain how these two cabinet lines can be combined to work together in the same kitchen. Keep the downloaded Base, Wall, and Tall cabinet specs to use for the Case Study at the end of this module. Back to top Section III.BCountertops(These concepts are further detailed and discussed in UKBP, Chapter 4 “Countertops and Cabinets” p.80-127) Addressing the height, area and materials to be used are the main universal design concerns when planning countertops. As discussed below, careful attention must be paid to providing adequate workspace at specific work centers with transfer surface for heavy and/or hot items. Heights & Levels As with cabinetry, the way the kitchen functions and the needs of the particular user(s) will dictate the best combination of countertop heights and levels within the space. The industry standard of 36” A.F.F. for counters is no longer enough and as stated in Section II, a universal kitchen should include options for multiple heights to satisfy the variety in today’s cooks and kitchen activities. Because it is also important to have reasonable lengths of continuous counter at the same height for functional work centers, one approach is to group the counters of the same height into the same areas. Following are suggestions for this approach. Varying counter heights including some lowered counters with knee space (see the previous discussion on knee spaces) makes the kitchen a more flexible space for all family members to work in, and supports a variety of activities, whether washing dishes, chopping onions, rolling dough, or checking e-mails [Figure 3B.1]. General Use Areas The standard 36” height counter is good for general purposes and meets the needs of many users standing at the counter, accomplished with standard height base cabinetry (34 ½” high) and 1 ½” thick counters. Seated or Baking Areas Working at the standard table height of 30” is suitable for an average standing user when baking or chopping as illustrated in Figure 3B.1. It is also the ideal height for a seated worker, whether in a chair or wheel chair, and of course for children. Wheelchair armrest heights may vary and that should be taken into consideration when planning a knee space or working/eating area. The recommended range of counter heights for seated users is 28”-34.” Raised Areas Raised counters of heights between 42”-45” are used for a variety of purposes. In great room configurations, raised cabinetry or snack bars act as safety and visual barriers on islands or at the end of cabinetry legs [Figure 3B.2]. These counters are used as work surfaces only for taller cooks. They are, however, excellent staging areas for serving. Raising and lowering appliances, such as dishwashers (for further information see the appliance lecture and figure 40), to fall within the universal reach range often results in counter heights of 42’-45” A.F.F. While not necessarily ideal for preparation, counters at this height can be used for serving or set-off space. Extending wall cabinetry down to the raised counter puts storage within the universal reach range, but will eliminate usable working counter space. Pull-Out Work Surfaces Mentioned briefly, pull-out work surfaces at varying heights add not only additional working space, but also provide needed set-off space next to appliances if counter space is limited in that area. They vary in depth from the cutting board at 15” deep to the pull-out drawer insert at 30”; and vary in width from 12” to 36” (at which point they will be large enough to double as an eating area). A pull-out counter can be designed next to an oven placed in alignment with an oven rack for ease of transfer. A pull-out shelf, preferably heat-proof, can be placed below a side swing oven or microwave, although it is important to remember that that surface must be clear when opening the door [Figure 3B.3]. Pull-out surfaces can be designed in butcher block, stone, tile or laminate, depending on their purpose. When finished in tile (ceramic or granite) or granite slabs, they make excellent surfaces ideal for hot pots. Adjustable Height Countertops Maximizing the function of any given space in the kitchen, height/adjustable countertops provide, as illustrated in the motorized sink section [Figure 3B.4], provide flexible use. This is particularly ideal when multiple cooks work in the same space. Also note the hand crank adjustable mechanism [Figure 3B.5]. Where plumbing and/or wiring are involved, it will be necessary to check codes and contractors for the best use of materials, such as a flexible conduit or slip joint plumbing. Adjacent fixed counter edges should be finished with no overhang for the closest possible fit of countertops and cabinetry. There are three options for raising and lowering countertops.
Materials, Fabrication & InstallationSurfacing Materials The range of materials available today is extensive and ever growing. As with all universal design principles and products used within the space, countertops should be chosen to enhance the function of the space for the users and to add beauty to the space. An extensive and thorough search on the web and in the NKBA Kitchen Industry Technical Manuals provides additional understanding of the materials and fabrication of counters. According to universal design principals, counters should be easy to care for, resilient, heat resistant, and they should provide visual contrast. These characteristics are clarified below:
H=Highly, S=To Some Degree, M=Minimally or N=Not at all Key for Comparative Cost column: H=High, M=Moderate, A=Most Affordable As the chart shows, there are pros and cons, including cost, to be weighed when specifying or selecting the appropriate countertop materials. Within a category, cost can vary dramatically, depending on the source or fabrication technique, such as stone slabs being high in cost, but stone tiles being more moderate. With varying height counters, the universal kitchen may have two or more counter materials in the same kitchen. Butcher block may be found on an island preparation top, while a stainless steel counter may be integrated into a sink clean-up area with stone used on the remaining counters. The benefits and drawbacks of each material should be matched with the specific and varying needs of the homeowner(s) in the universal kitchen.
In addition to serving as a surface for preparing food, cleaning-up, serving, and placing a variety of hot, cold or stored items, the countertops in a universal kitchen also serve as support and can assist in way-finding. Assessing the fabrication potential, location, edge treatment and contrast are all part of the countertop selection process.
Back to top Section III.C Kitchen Appliances(These concepts are further detailed and discussed in UKBP Chapter 5 “Kitchen Appliances p.99-112)In the previous lectures, cabinetry (storage) and countertops (working surfaces) have been examined. This third basic kitchen component, appliances, will also be viewed in light of universal design principals. As with the other components, appropriate selections are made based on knowledge of the user(s), the space and the budget. Here, as with other parts of the kitchen, non-traditional placement of the appliance will eliminate barriers [Figure 3C.1]. The following discussion will address the benefits and limitations of existing appliances. Creative planning of surrounding cabinetry and countertops will maximize the safety and use of the appliances. Refrigerator/Freezer Because it is frequently accessed, the location of the refrigerator is critical. As a major point in the work triangle of the kitchen, the area surrounding the refrigerator should include sufficient clear floor space, an adjacent landing counter and work surface, and whenever possible an adjacent knee space (created under the counter or by the use of a pull-out work surface). The proximity of the sink and cooktop to the refrigerator must be considered, as must its position relative to the serving/eating area. Because it is central to so many activities in the kitchen, a new trend, albeit costly, is to have smaller refrigerator units in multiple locations. An example of this would be a main refrigerator in the prep area, with smaller produce refrigerator drawers near a second sink, and yet a third beverage and condiment cooler near the eating area. While this doesn’t meet most budgets of cost or space, it does respond to the demands on this appliance. Due to the size and scale of the refrigerator, options for location will in some ways be dictated by the space available so that it can be located where it will function most effectively and create minimum undesirable visual blocking. A common problem occurs when the refrigerator is planned with a returning wall on one side to help conceal its bulk. If this wall extends beyond the refrigerator case, it may prevent the door from swinging fully open, which interferes with function and greatly reduces access. The final decisions on the location of the refrigerator will be influenced by the parameters of each project. Various features, as outlined below, play a role in the refrigerator/freezer selection.
The microwave oven revolutionized the way we cook and the way prepared foods are packaged. It is an ideal major cooking appliance within the definition of universal design. Ease of use and safe access are primary qualities of this speed-cooking appliance. The majority of models are designed with a left hand hinge option only. Some models are available with a drop-down door. When designed thoughtfully, the microwave can minimize the transfer of hot items and minimize steps needed, particularly when located closest to the point-of-use.
The range and variety of speed cooking devices are ever increasing. Many of these units incorporate multiple heating modalities such as microwaves and light. These units not only increase the speed of cooking, but also tend to be considerably smaller than the standard oven. The ovens therefore use less space and can be designed for maximum safe access at the point-of-use. Ranges The configuration of the standard range is not suited to universal principles of design. The 36” height of the cooking surface makes it difficult for a seated cook to see into pots or pans on the range and compounds risks in reaching to back burners. The height of the cooking surface makes it difficult for a seated cook to see into pots or pans on the range and compounds risks in reaching to back burners. Additionally, reaching hot food on oven racks requires bending and lifting before reaching a safe surface. Models vary tremendously and each should be evaluated carefully. For example, a new model on the market features a small oven immediately below the cooking surface with the standard oven at floor height. Ranges with microwave units above increase the difficulties, by placing the microwave higher than desired for most cooks, requiring stretching and lifting when removing items, particularly difficult when other items are cooking on the range surface. The over the range microwave also makes accessing and seeing items on the back surface more difficult. Although ranges are not ideal, they are economical and utilize a minimum amount of space. Careful planning for the location and adjacent space as well as thoughtful model selection will minimize the limitations. Again, ranges with rear controls should be avoided. Planning a knee space, preferably to the stronger side of the user, will facilitate the use of the range and access to the burners [Figure 3C.8]. A minimum counter space of 9” on one side and 15” on the other of the range is critical, and should be greater wherever possible, as it improves safe use and for mobility-impaired users. Consider an angled mirror behind the cooking surface to aid users of differing heights in viewing the contents of the pans. A pullout shelf at the rack height may be helpful as a temporary landing deck before lifting to the counter. Wall Ovens The installation of a separate wall oven and cooktop is recommended in a universally designed kitchen. The oven can be located in a tall cabinet or raised cabinet to open at a height that minimizes lifting and bending. Careful selection and space planning can optimize the safe and efficient use of each wall oven. In some cases, more than one wall oven will be utilized, space permitting. Consider the following features in the selection process.
Cooktops offer a great deal of flexibility in both configuration and placement in the universal kitchen. As with all major appliances, it is important to consider particular features when selecting the model and to consider the users when designing the location and installation of a cooktop.
Ventilation Appropriate ventilation systems should be selected with safety and function as the primary considerations. The mechanical system requirements are fully outlined in the NKBA Kitchen Industry Technical manuals. There are several general features to attend to in the selection of a universally designed ventilating unit.
Dishwashers also have specific features that can be evaluated in the selection process. The ease of operation of the door, racks, baskets and controls should all be assessed. Control pads or blade knobs are preferable over smooth knobs. Likewise the relative range of quiet can be compared from one unit to another. Multiple work centers are aided by the latest offering in dishwashers, drawer units. These water-conserving units can be ideal in a universal kitchen. Standard dishwasher installations require a great deal of bending and then stretching to put dishes away. Mentioned earlier in the cabinetry discussion, a dishwasher, raised 6” to 42” A.F.F. [Figure 3C.20], reduces bending and keeps the bottom of the dishwasher well within the universal reach range. Because this places the dishwasher above the sink counter height, it is important to provide landing counter space between the sink and dishwasher. Careful attention should be paid to this type of installation (note the panels and raised toe kick [Figure 3C.21]. Some specialized dishwashers are designed to fit on the counter below the wall cabinets [Figure 3C.22]. These dishwashers usually need additional backsplash height reducing further reachable access to wall cabinet storage. Another specialty example illustrated in Figure 3C.23 is the previously referenced dishwasher divided into two separate drawers [Figure 3C.23]. This simplifies the number of motions to open/close the dishwasher, but the bottom drawer still requires additional bending. These units can also be installed as single drawers at the desired height but cost is often prohibitive for many projects. Appliance Controls In general, controls and operating systems are key to the successful use of any appliance. In a universal application, they should be simple, clear and easy to read, or in other words, intuitive. Note that in many cases, assistive or adaptive devices for controls can be ordered from a variety of sources (see product list in Resource section). The guidelines below are applicable for faucets as well as major electrical appliances. Ease of Use:
Safety as mentioned generally in the introduction, is an underlying criteria throughout the selection, design and installation process for the safe operation of appliances. For instance, controls that are accessible to a seated user are also accessible to children. Not only is there concern for the young, but also for those with limited sight, cognitive abilities or for those who are aging.
(refer to UKBP Chapter 6 “Kitchen Fixtures and Equipment p.113-119) Sinks The primary fixture in the kitchen is the sink. It is also central to the work triangle and to most kitchen related activities. The incorporation of two sinks is increasingly becoming standard practice. Differing from standard installations, the sink in a universal kitchen is generally shallower (5”-6”), than the common 7” or deeper. Additionally, in order to provide greater knee space below the sink, models with drains set toward the back are preferred. There are several types of sinks to select in concert with the chosen countertop material. To avoid potential heat transfer from the sink to the seated user, sink materials should be chosen on the basis of limited heat transfer. The underside should be smooth and insulated for protection of legs and against noise.
Each individual user’s needs must be assessed in designing the installation of the sink with open knee space below. Design standards set the minimum height of a knee space at 27” high with the sink at 6 ½” deep at maximum. Wheelchair arms require as much as 29” clearance with a preferred counter height of 32, leaving a remainder of 3” for the sink depth. Because of this, compromises are made within the parameters of a given job. Careful planning with the client is critical to enable efficient and comfortable use of the sink. When lowering a sink it is important to plan surrounding countertop space on either side at the same continuous counter height. The balance of counter heights, storage needs, working counter and knee space must all be weighed. This is also true for space between raised dishwashers and sinks. Corner applications of sinks with working space to either side may be an ideal design solution. Installation and design suggestions below are optional considerations recommended to maximize the use of the space, enhance the appearance and decrease upkeep. Refer also to the earlier discussions of base cabinetry and knee spaces.
Clearly the single lever faucet is the ideal choice in the universal kitchen, as seen in figure 83. Blade handles or cross handles are preferred over round knobs [Figure 3C.30]. Many single lever faucets offer a desirable loop handle. The retractable spray head is a feature that allows pots to be filled outside the sink, reducing lifting. This system may also be used to cool the contents of hot pots before draining. Commercial temperature and water flow systems are becoming increasingly available for home use. Note that figure 83 illustrates a sensor activated faucet. Finishing the Space (refer to UKKP Chapter 5 “Kitchen Appliances p.99-112) Lighting Key to maximizing the function and enjoyment of the universal kitchen is the quality of light, both natural and artificial. This is true for all users, not simply those with aging vision or visual impairments. The source of light, the reflective quality of surfaces, surface planes, textures and contrast created by colors, all play a role in the effective function of a universal kitchen. The following discussion highlights features to consider, and further research or consultation with lighting and medical personnel and a design professional is recommended (see Resource section). When planning lighting design, the adjustability of light, whether natural, ambient (general) or task, is critical. For specific tasks and for certain vision limitations, strong light without glare or harsh shadows is necessary. Alternately, some lighting may be too harsh for specific visual impairments. There will be also times when stronger light will be necessary in one area and lower light desired in another. Flexible controls, typically dimmers, and zoned switching, as well as a variety of types of light, provide the maximum variation. Natural Light: Natural light should be generous in a universal plan. Skylights should not be overlooked. All natural light sources should have shades or blinds to deflect glare at certain times of the day or year. Task Light: Whether incandescent or fluorescent, lamps that give off a spectrum closest to natural light are recommended for task lighting. The reduction in wall cabinets calls for task lighting beyond the traditional under-cabinet lighting. Because effective task lighting has its source near the task, recessed fixtures do not accomplish this. Today, there are many options in attractive hanging fixtures to help complete the task lighting. Ambient Light: Recessed fixtures and indirect lighting create pleasant ambient lighting, and are easy on the eyes. Surfaces Qualities: Basic guidelines begin with light colors reflecting light and darker colors absorbing it. High gloss light surfaces can be blinding for most people. Contrast in surfaces, both visual and tactile, can be helpful if used sparingly. Too much contrast and pattern will negatively impact depth perception, and can create confusion for those of us with cognitive impairments. Additional Suggestions: Motion activated lighting is a great way to brighten one’s path to the morning shower. Lighting at counter edges or in toe kicks can help with way finding, provided it complements the look. Flooring and Wall Finishes (These concepts are further detailed and discussed in UKBP Chapter 13, “Finishing the Space,” p.232-237) Flooring Because of increased awareness of risks related to falls and injuries caused by slippery floors, there is more information available today than ever before relating to the slip-resistance of different flooring products. Along with this, flooring should be selected based on its ease of maintenance, resilience, color and reflective qualities, contrast, and its evenness or ability to be installed with no changes in level. Wall Finishes Wall finishes should be selected based on previously stated criteria for light, glare, contrast, sound absorption, and durability. Corners and the lower 24” of a wall may take increased abuse in the kitchens of people who use mobility aids and may benefit from reinforcement or protective finishes. Section IV: ResourcesBooks and periodicalsNote: For a more extensive resource list refer to pages 359-363, UKBP
Adaptive Environments 374 Congress Street, Suite 301 Boston, MA 02210 American Association of Retired Persons 601 E Street Northwest Washington DC 20049 American Deafness and Rehabilitation Association PO Box 251554 Little Rock, AR 72225 American Foundation for the Blind 15 16th Street New York, NY 100011 American National Standards Institute 1430 Broadway 11 West 42nd Street, 13th Floor New York, NY 10036 212-642-4900 www.ansi.org American Occupational Therapy Association, Inc. 1383 Piccard Drive Rockville, MD 20850 Amyotrophic Lateral Sclerosis Association 21021 Ventura Blvd., Suite 321 Woodland Hills, CA 91364 800-782-4747 Arthritis Foundation 1330 West Peachtree Street Atlanta, GE 30309 800-283-7800 Builders Hardware Manufacturers Association 355 Lexington Avenue, 17th Floor New York, NY 10017 212-661-4261 www.buildershardware.com Canada Mortgage and Housing Corporation Housing Information Center 700 Montreal Road Ottawa, ON, Canada KIA OP7 613-748-2367 www.cmhc-schl.gc.ca Canadian Standards Association 178 Rexdale Boulevard Etobicoke (Toronto), ON M9W1R3 416-747-4000 www.csa.ca Center for Inclusive Design and Environmental Access (IDEA Center) School of Architecture and Planning University of Buffalo Buffalo, NY 14214-3087 www.arch.buffalo.edu/~idea Center for Universal Design North Carolina State University Box 8613 Raleigh, NC 27695 800-647-6777 www.design.ncsu.edu:8120/cud Council of American Building Officials 5203 Leesbug Pike Suite 708 Falls Church, VA 22041 703-931-4533 www.intlcode.org Cystic Fibrosis Foundation 6931 Arlington Road Bethesda, MD 20814 800-344-4823 Disabled American Veterans National Service Headquarters 807 Main Avenue Northwest Washington DC 20024 Disability Rights Education Defense Fund 1633 Q Street Northwest Washington DC 20009 202-986-0375 Eastern Paralyzed Veterans Association 7520 Astoria Boulevard Jackson Heights, NY 11370-1178 Easter Seal Society 230 West Monroe Street, Suite 1800 Chicago, IL 60606 312-726-6200 Home Modification List Serve Homemodification-list@listserv.acsu.buffalo.edu Independent Living Research Utilization Project 2323 South Shepard Street, Suite 1000 Houston, TX 77019 International Code Council 5203 Leesburg Pike, Ste. 708 Falls Church, VA 22041 703-931-4533 International Standards Organization 1, rue de Varembe Case postale 56 CH-1211 Gene=ve 20, Switzerland 41-22-749-01-11 http:// iso.ch./welcome.html The Lighthouse, Inc. 111 East 59th Street New York, NY 10022 Multiple Sclerosis Association of America 706 Haddonfield Road Cherry Hill, NJ 08002 800-532-7667 Muscular Dystrophy Association 3300 East Sunrise Drive Tucson, AS 85718 800-572-1717 NAHB National Council on Seniors Housing (NCOSH) NAHB Remodelers= Council 1201 15th Street, NW Washington, DC 20005 202-822-0212 www.nahb.com/remodelc.html National Association of the Remodeling Industry 4900 Seminary Road, Suite 320 Arlington, VA 22311 703-575-1100 www.nari.org National Council on Independent Living 211 Wilson Boulevard, Suite 405 Arlington, VA 22201 National Fire Protection Association 1 Batterymarch Park Quincy, MA 02269-9101 800-344-3555 National Center for Disability Services 201 I.U. Willets Road Albertson, NY 11507 National Federation of the Blind 1800 Johnson Street Baltimore, MD 21230 410-659-9314 National Head Injury Foundation 1776 Massachusetts Avenue NW, Suite 100 Washington DC 20036 800-444-6443 National Institute on Disability and Rehabilitation Research US Department of Education Maryland Avenue Southwest Washington, DC 20202 National Kitchen & Bath Association (NKBA) 687 Willow Grove Hacketts Town, NJ 07840 800-368-5242 www.nkba.org National Multiple Sclerosis Society 733-3rd Avenue New York, NY 10017 800-344-4867 National Rehabilitation Information Center 8455 Colesville Road, Suite 935 Silver Spring, MD 20910 800-346-2742 National Resource Center on Supportive Housing and Home Modifications Andrus Gerontology Center University of Southern California Los Angeles, CA 90089-0191 213-740-1364 www.homemods.org National Spinal Cord Injury Association The Zalco Building 8701 Georgia Avenue, Suite 500 Silver Spring, MD 20910 800-962-9629 Plastics Pipe Institute 1801 K St., Suite 600 Washington, DC 20006-1301 202-974-5318 www.plasticpipe.org ProMatura 428 North Lamar Boulevard Oxford, MS 38655 Trace Research and Development Center University of Wisconsin 1500 Highland Avenue Madison, Wi 53705 www.trace.wisc.edu United Cerebral Palsy Association 3135 8th Street Northeast Washington DC 20017 202-269-1500U.S. Access Board 800-872-2253 www.access-board.gov U.S. Government’s Federal Information Network www.fedworld.gov/ U.S. Department of Housing and Urban Development HUD User P.O. Box 6091 Rockville, MD 20849 800-245-2691 www.huduser.org US Department of Justice 800-514-0301 www.usdoj.gov/crt/ada/adahmol.htm Volunteers for Medical Engineering 2201 Argonne Drive Baltimore, MD 21218Product Resources Abledata 8455 Colesville Road, Suite 935 Silver Spring, MD 20910 800-227-0216 www.abledata.com Access One 25679 Gramford Avenue Wyoming, MN 55092 www.beyondbarriers.com GE Appliances Answer Center 800-626-2000 http://www.geappliances.com Hafele (accessories, hardware, lighting) 3901 Cheyenne Dr. Archdale, NC 27263 336-889-2322 http://www.kraftmaid.com Harris Communications, Inc. 6541 City West Parkway Eden Prairie, MN 55344 Hear You Are, Inc. 4 Musconetcong Avenue Stanhope, NJ 07874 201-347-7662 Kraftmaid Cabinetry 155 35 South State Avenue Middlefield, OH 44062 440-632-5333 Lifease Court International, Suite 3117N 550University West St. Paul, MN 55114 *Maddock, Inc. CATALOGUE 800-443-4326 NAHB Directory of Accessible Building Products NAHB Research Center, 301-249-4000 *Sammons CATALOGUE PO Box 386 Western Springs, IL 60558-0386 800-323-5547 Sweets Accessible Building Products McGraw-Hill, 800-892-1165 Universal Designers and Consultants, Inc. 1700 Rockville, MD 20852 WilsonArt Laminate http://www.wilsonart.com Back to top Questions and AnswersAssignment I:Next to Principle, list concepts or products in the Real Life Design kitchen that best demonstrate that principle.
Principle One: Equitable Use
Principle Two: Flexibility in Use
Principle Three: Simple and Intuitive Use
Principle Four: Perceptible Information
Principle Five: Toleration for Error
Principle Six: Low Physical Effort
Principle Seven: Size and Space for Approach and Use
Reading Assignment: Space Planning; A Closer Look, UK & BP Chapter 2, for Section II.A Assignment I: ANSWER KEY:
Principle One: Equitable Use
Principle Two: Flexibility in Use
Principle Three: Simple and Intuitive Use
Principle Four: Perceptible Information
Principle Five: Tolerance for Error
Principle Six: Low Physical Effort
Principle Seven: Size and Space for Approach and Use
Use this information to aid in interpretation of the RLD Kitchen. The Real Life Design Kitchen is a complete and uniquely detailed kitchen designed by Mary Jo Peterson for a wide range of users as a demonstration of the concepts of universal design. An excellent booklet with additional information on this kitchen is available from GE Kitchen in Louisville, KY. The kitchen is complex and has a great many notable features. Some are significant because of their selection and some for their position or installation. For example: The side by side refrigerator with through-the-door ice maker provides access for all reach ranges to both refrigerator and freezer sides as well as ice without opening the door. On the left side the microwave oven in the corner with the continuous counter top shelf makes it safe and easy to slide baking dishes across the counters and in and out of the oven for people who cannot lift and carry them. Below the microwave is a three-bin recycling center that can be emptied from outside the room. The conventional sink and faucet is placed in a special motorized adjustable height counter top segment (see discussion below). The conventional dishwasher placed beside the kneespace under the sink makes a close approach and use easy and comfortable for people who are seated at the sink. The island in the center of the room is made of conventional base cabinets plus glass door cabinets placed on a 9-inch toe kick to provide a dual level top and visible storage space at low reach levels. The top height of the cabinets is 45 inches - a good height for standing and tall users. On the right side of the view are pull-out work surfaces used throughout the kitchen to provide supplemental lower, under-the- counter work surfaces for short or seated users. This work surface features a cut out bowl holder - a significant help to anyone who has difficulty using two hands to hold the bowl and stir food at the same time. There is also a low, fixed snack counter work surface with knee space for seated use beside a second dishwasher. The low counter surface has a built-in conventional bar sink and a pipe-protection panel to cover the under counter piping. The counter is flanked by a second dishwasher and a drawer base cabinet raised on a 9-inch toe space to be within reach of all users. Above the counter segment is a cup hanger within reach of seated or standing users as well as high shelves for display purposes. In another corner of the irregularly shaped room is a wall mounted oven installed so its bottom rack is at the same 36 inch height as the adjacent counter tops to make it easy to transfer heavy and/or hot pots from rack to counter and vice versa. Above and to the right of this oven is a wall cabinet equipped with a pull down "easy shelf" unit that allows users to pull the wall shelves out and down for easier and lower reach to contents. It is spring loaded for counter balancing to assist in pushing it up and back into its stored position. The main sink is a unique feature. It has a built-in soap dispenser and a combination faucet and hand held spray head, selected in a high contrast color. It also has a rear positioned drain that keeps pipes as far back out of the way as possible. The sink is mounted in a motorized counter segment so it can be raised and lowered to any users best height by pushing one of the front mounted buttons. The sink is also equipped with a knee space for seated users and a pipe protection panel to both cover and protect the piping and to prevent users from contacting hot or sharp surfaces. The cook top in the low portion of the center island is a smooth surface unit for easy manipulation of pans without lifting. It is mounted in a heat proof tile top on conventional 36-inch high base cabinets. Knee space is provided below the cooking unit so users can sit if necessary or preferred. The knee space is equipped with Easy Fold, flat folding bi-fold doors that can be used closed when knee space is not needed. Other features include easy to open drawers and storage units that roll out into the room on ball bearing full extension drawer slides for easy reach and sight lines, large windows for good day lighting and shadow elimination and general lighting and high intensity task lighting for people with low vision. Also included is a contrasting color strip near the edge of all counter tops to assist users (especially low vision users) in perceiving the counter edge. The kitchen’s selected features represent examples of all seven Principles of Universal Design as follows: Equitable Use: The overall design and most features; Flexibility in Use: The adjustable sink height, the multiple counter heights and the bi-fold doors at knee space; Simple and Intuitive Use: Loop handles, push buttons, and knee space; Perceptible Information: Appliance features and contrasting color counter edge strip; Tolerance for Error: Oven range at counter height and color edge strip; Low Physical Effort: All features, but especially pull out accessories, loop and lever handles, and low shelves; Size and Space for Approach and Use: General circulation space, knee spaces, and parking spaces at kitchen features. The features are appropriate for a variety of reach ranges. Expanded Audio Description The script describes all features as part of the basic text. Order Now!
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