It's all about workflow; thinking about the tasks that need to be performed most often and making sure that everything needed for those tasks is easily accessible.

There are two main models used in kitchen workflow design; one is the work triangle and the other uses zones.

The work triangle concept states that the refrigerator, the stove and the sink are the primary points of the kitchen, and that maximum efficiency can be achieved by placing these points at the right distances - no less than 4 feet and no more than 9 feet - from each other.

The zones model is a more modern concept, which recognises the fact that the modern kitchen has more appliances and often more cooks. This model separates the kitchen into zones for different tasks - for example, one zone for storage of consumables (food and ingredient), one zone for storage of non-consumables (plates, cutlery and equipment), one zone for preparation, one for cleaning and one for cooking.

Whichever model you use, it is important to ensure that you design every aspect of the kitchen with the workflow in mind. For example, if in the course of meal preparation the cook will generally approach a particular cupboard from the left, it will disrupt their workflow if that cupboard's door opens to the left, as they would then have to pass the cupboard before they could open it. If the cupboard is instead given a door which opens to the right, or perhaps a vertical door, the cook will be able to access its contents more efficiently, and the workflow is improved.

You may also need to consider the angle at which cupboard doors open, to ensure that their contents can be accessed easily and to ensure that they don't disrupt workflow. For this reason, we offer a wide range of blum hinges and other accessories which make it easy for you to install the right kind of door at the right angle every time.

For more information on any of our products, you can get in touch with us on 01702 614044 to speak to a member of our team.