SAA HB111-1998.THE DOMESTIC KITCHEN HANDBOOK

SAA HB1111998

THE DOMESTIC KITCHEN HANDBOOK

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

SAA HB1111998

SAA HB1111998

THE DOMESTIC KITCHEN HANDBOOK

Compiled byAnelia Pty Ltd

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Foreword SAA HB1111998

Copyright Domestic Kitchens Handbook 3

FOREWORDThis handbook was prepared jointly by Anelia Pty Ltd and Standards Australia to help peopleprepare a brief for their new kitchen and more effectively communicate their needs to kitchendesigners.

Anelia Pty Ltd has had extensive experience in the design of domestic kitchens for the generalpublic, has been involved with training kitchen designers and preparing technical handbooks onkitchen design.

In 1996, Standards Australia issued AS/NZS 4386, Domestic kitchen assemblies. Part 1 deals withkitchen units and Part 2 deals with installation. These documents are also supported by AS 4387,Parts 1 to 16 that specify the methods of testing kitchen cabinetry construction. This handbookwas commissioned to complement and expand on these standards. It will provide consumers witha valuable tool to use when commissioning, designing and installing a new kitchen.

Photographs: John Wilson (Crocus Pty Ltd) andMalcolm Smith (M.C. Smith Studio)

Cartoons: Trevor Williams

HIA-NKBA The National Kitchens and Bathroom Association, is an association which representskitchen and bathroom manufacturers, suppliers, retailers and designer members of the HousingIndustry Association. Members have to abide by a strict Code of Ethics designed to ensureconsumers of the finest standards of business behaviour. HIA operates throughout Australia andhas a range of services available for members including specifically designed supply and installcontract for kitchens, bathrooms, laundries and kitchen specifications. It also offers access toadvice on a range of matters including contractual, legal, industrial relations, occupational healthand safety, training and technical services.

CopyrightStandards Australia.

Except where the Copyright Act otherwise allows, no part of this publication may be reproduced, stored in a retrievalsystem in any form or transmitted by any means without prior permission in writing from Standards Australia.

DISCLAIMER:

The information in this Handbook has been carefully checked and is correct to the best of our knowledge and belief. Itis the users responsibility to check with the relevant codes, authorities and manufacturers specifications for the mostup-to-date information. The authors disclaim all and any liability to any persons whatsoever in respect of anything doneor omitted to be done by any such person in reliance whether in whole or in part upon any of the contents of thishandbook.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

SAA HB1111998 Contents

4 The Domestic Kitchen Handbook Copyright

CONTENTSPage

INTRODUCTION 5

1.0 THE DOMESTIC KITCHEN 71.1 The Function of the Domestic Kitchen 81.2 Cabinetry Components and Terminology 121.3 Range of Cupboard and Benchtop Configurations 141.4 Circulation in the Kitchen 161.5 Ergonomics 18

2.0 MATERIALS IN THE KITCHEN 232.1 Floors 232.2 Cupboard Carcasses 282.3 Cupboard Doors 292.4 Benchtop/Worktops 352.5 Wall Finishes and Splashbacks 40

3.0 APPLIANCES AND FITTINGS FOR THE KITCHEN 433.1 Cooking 433.2 Cold Storage 493.3 Cleaning and Recycling 523.4 Small/Hand-Held Appliances 563.5 Lighting in the Kitchen 58

4.0 KITCHEN BRIEF AND BUDGET ESTIMATES 614.1 The Kitchen Space 624.2 Lifestyle 644.3 Appliance and Fittings 664.4 Materials 684.5 Design Services 694.6 The Budget 704.7 Contact Directory 71

APPENDICES

A INTERPRETING KITCHEN PLANS 72A1 Work Order and Schedules 73A2 Kitchen Plans 74

B CONSTRUCTION OF THE KITCHEN 76B1 Floor Finishes 76B2 Cupboards 78B3 Benchtops 82B4 Plumbing 86B5 Electrical 87B6 Installing Appliances and Fittings 88

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Introduction SAA HB1111998


INTRODUCTIONKitchens are designed and built into a home. There are few freestanding items or pieces offurniture in a modern kitchen. The process may involve the co-ordination of designers, builders,plumbers, electricians, cabinet makers and tilers. The public, in most cases, engage the services ofkitchen designers and installers. The range of services available begins with the freequote/package deal and extends to the comprehensive design service.

The aim of this Handbook is to prepare consumers for the design process, to clarify their needsand desires and to enable them to present the kitchen designer with a clear outline, in the form ofa design brief, to ensure that their expectations are met.

A successful kitchen design responds to the users lifestyle, the needs of all the family members,material and style preferences, spatial constraints and the budget. The first three parts of thisHandbook provided information to help the consumer access their needs and desires. Part four isan interactive tool which, when completed, will be a comprehensive kitchen design brief to bepresented to the professional kitchen designer.

Appendices A and B provides additional information on kitchen plans and the kitchen installationprocess.

A new kitchen can involve the coordination of designers, builders, plumbers, electricians, cabinetmakers and tilers.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

SAA HB1111998


A kitchen design should reflect your lifestyle

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Copyright The Domestic Kitchen Handbook 7

1.0 The Domestic Kitchen SAA HB1111998

1.0 THE DOMESTIC KITCHENObtaining and preparing food can range from a two minute phone call to organise a takeaway, tohours of mixing, chopping, grinding, blending, and cooking. But the process does not stop there.Any preparation and eating of food always results in the need for cleaning, washing and puttingaway items to be reused. All these activities have generated the need for a dedicated space in everyhome known as a Kitchen.

Part 1.1The Function of the Domestic Kitchen, looks at activities that generate the need for akitchen. To facilitate activities in the kitchen, appliances, fittings, utensils, crockery, glasses, etc...are required. Each of these items needs to be allocated a place. Cupboards and benchtops are builtto store these items.

Part 1.2Cabinetry Components and Terminology, lists terms used to describe various parts ofcupboards.

Part 1.3Range of Cupboard and Benchtop Configurations, lists and defines terms used todescribe the various cupboard and benchtop combinations.

Part 1.4Circulation in the Kitchen and Part 1.5Ergonomics, outline key spatial considerationsfor people to move around and reach items in the kitchen.

Contemporary (1990s) kitchen integrated with the living and dining area of the home. In a built-in kitchen each appliance and fitting has a dedicated place.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6


SAA HB1111998 1.0 The Domestic Kitchen

1.1 THE FUNCTION OF THE DOMESTIC KITCHEN

Activities associated with the kitchen space can be grouped into four main categories:

Preparing food Cleaning and recycling Consuming food Communicating

The function, or purpose of a kitchen, is to make it possible to comfortably undertake theseactivities.

Consequently, the most important single step in designing a kitchen is to discuss with members ofthe family how the kitchen is to be used. The way activities are performed will vary with lifestyle,culture and age, e.g. important features may be seeing a television from a kitchen, sitting down toprepare food, reaching a phone while at the cooktop, or having an area for messages and files.

Consider the following points for each activity group when responding to Part 4.2, Lifestyle, inthe Handbook with your particular family requirements.

PREPARING FOOD

A number of people can be involved with preparing food. A person could prepare food sittingdown or standing. It is important to be in close proximity to all the ingredients and utensils thatmay be required.

Sitting at the benchtop using a small appliancein the same area where it is usually stored. Dryfoods and refrigerated items are stored withinreach.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



Spices, oils and sauce bottles stored in drawersbeside the cooktop are within reach whencooking.

Glasses and drink items stored within reach ofrefrigerator, filtered water unit and incorporatedwith a benchtop area to work at.

When using appliances there needs to be a put-down space for each appliance.At a cooktop, clear space is required on both sides to allow pots to be put down without liftingthem over other pots on the cooktop. When something is taken out of the refrigerator put-downspace is needed immediately beside the refrigerator. When taking things out of an oven thereshould be a put-down space immediately beside the oven. Microwave ovens can also have a pull-out shelf under them as a put-down space.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



Recommended range of benchtop widths required for one person preparing and two peoplepreparing side by side.

Recommended range of benchtop widths required for two people preparing on opposite sides.

CLEANING AND RECYCLING

Items in the kitchen requiring cleaning include: food, cupboards, utensils, dishes, benchtops,appliances, fittings, floors, walls, furniture and hands.Detergents and cleaning aids need to be located near the sink and dishwasher.

The range of waste materials generated in the kitchen include: paper, plastic, glass, metal andorganic matter. Separate bins and dedicated areas can be incorporated for the waste.

600 mm to 900 mm

750 mm to 900 mm 900 mm to 1200 mm

1200 mm to 1500 mm

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



CONSUMING FOODIn the kitchen space an eating or snacking placecould be:

part of the kitchen cupboards, an extension of the benchtop area, a raised countertop, a lowered benchtop area at table

top height.

COMMUNICATING

Communicating in the kitchen space couldbe:

people talking to each other, phone calls, listening to music, watching television, reading the newspaper, writing notes and paying bills.

Bin in drawer near dishwasher and sink. Washed dishes from elevated dishwasher todrawers.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



1.2 CABINETRY COMPONENTSAND TERMINOLOGY

Wall

Capping

Infill panel against a wall.

Cupboard door(attached to cupboardcarcass with hinges)

Space for microwave

Full height/tall unit

Single Oven

To create a kitchen, a variety of cupboardsare assembled in conjunction with worktopsand benchtops. A cupboard is a completedunit that includes drawer fronts, or doors,and loose shelves inside it. Terms used toidentify parts of a cupboard and types ofcupboards are shown.

The Australian/New Zealand Standard(AS/NZS 4386.1:1996) Domestic kitchenassemblies, Part 1: Kitchen units sets outfunctional dimensions. It recommends arange of heights, depths and widths for thevarious cabinetry components.

By establishing such functional dimensionsit enables a level of standardisation ofcomponents but does not necessarily limitdesign options. By nominating the range ofdepths for floor, wall and tall units,appliance manufacturers can ensure thatappliances and fittings will be able to bebuilt into these depths.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



For details of how cupboards are assembledsee Appendix B.

Wall unit

Splashback

Cooktop

BenchtopThickness of the benchtopwill vary with the materialused.

Cupboard handle

Floor unitbank of drawers

Drawer front

KickboardBuilt-in dishwasher

Floor

Rangehood fascia

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

1.3 RANGE OF CUPBOARD AND BENCHTOP CONFIGURATIONS

Raised Counter Overhanging Benchtop Benchtop/Top or Bar Top (at benchtop height) Worktop

Return Peninsular Full Height/Tall Units

RANGE OF CUPBOARD CONFIGURATIONSFloor Unit:A cupboard that sits on the floor and usually has a horizontal work surface on top of it.Wall Unit: A cupboard usually fixed to the wall above a worktop.Full Height/Tall Unit: Is a cupboard that sits on the floor and the top of the cupboard corresponds in height with the topof an installed wall unit.Return: A unit or units that are attached to the wall at one end.Peninsular: A unit or units that sit on the floor and are attached to units which are fixed to the wall i.e. thepeninsular units never come in contact with a wall.Island:A unit or units that are only attached to the floor of the kitchen space.Pedestal Base: A vertical support for a benchtop/worktop/table top, located under the centre of thebenchtop/worktop/table top.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



Drop Down Benchtop Return Drop Down Table Top with Cooktop (at table top height)

Floor Units Wall Units Pedestal Base Island

RANGE OF BENCHTOP/WORKTOP CONFIGURATIONS

Benchtop/Worktop: A continuous horizontal surface intended for work such as food preparation. The horizontalsurface is usually at a height suitable for working at while standing.Raised Counter Top or Bar Top: This horizontal surface is raised above a benchtop/worktop. It can act as a visual screen betweenthe kitchen and adjoining areas. It is often used to snack/eat at, while sitting on stools.Overhanging Benchtop: (at benchtop height)A benchtop/worktop can extend beyond the face of the cupboards below it. This overhang allowsfor leg room while sitting on stools.Drop Down Benchtop: A part of the benchtop/worktop that is lower than the rest of the benchtop/worktop. Drop downbenchtop areas usually have a cooktop fitted in them. Drop Down Table Top: An extension of the kitchen worktop/benchtop that is lowered to a height suitable for sitting at onchairs.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



1.4 CIRCULATION IN THE KITCHEN

Circulation refers to space requirements for people moving around the kitchen and accessingcupboards or appliances.

A minimum 600mm zone of space In a bent position a minimumshould be available for a persons body. 600mm zone of space should be available.

For two people passing, or one person with an appliance or cupboard door open a minimumclearance of 1200mm is recommended.

The recommended distance between two rows of cupboards is a minimum 1200mm. The ideal isapproximately 1350mm1500mm. Beyond 1700mm is not recommended as reaching differentparts of the kitchen becomes inefficient.

600

1200

600

1200

1122000011770000

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



When a kitchen space is entered between cupboards and a return a minimum 1200mm clearanceshould be maintained, especially if an appliance door opens into the circulation space.

If there are no appliances opening into the circulation space the minimum clearance can bereduced to 900mm.

WHEELCHAIR CIRCULATION

The following data has been sourced from the Independent Living Centre N.S.W. booklet titledKitchen Planning for People with Disabilities.

Circulation space required for a wheelchair will depend on the type and style of the wheelchairand the ability of the user.

For a 180 degree wheelchair turn a suggested minimum space is 2070mm in the direction of travel (A), by minimum 1540mm wide (B).

For a 360 degree wheelchair turn a suggested minimum space is 2250mm by 2250mm.

The depth and height of the recessed kickboard areas will increase the available circulationspace. Minimum depth is 150mm. Minimum height is 200mm.

11220000

220000

115500

AA BB

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



1.5 ERGONOMICS

Human movement associated with a kitchen includes standing, sitting at a variety of heights,reaching up into cupboards, reaching across worktops, reaching into appliances and reachingdown into cupboards. The recommended range of heights and depths are listed.

ZONE OF REACH

At a worktop/benchtop the comfortable The uppermost shelf of a cupboard reach forward is a maximum 600mm. at a maximum 1800mm off the floor.

A recessed space at the bottom of the cupboards is required for toes50mm to 75mm.

When accessing the bottom shelf of a floor When accessing a drawer all itemsunit it is difficult to see stored items. are visible.

660000mmmm

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



STANDING

Worktop/benchtop height is 900mm to950mm off the floor. For a raised countertop a height of 1100mm to1150mm is a friendly height. People can stillfeel part of the space on the other side of thecounter. They will also be tempted to stand atand lean on the counter with their elbows. If ascreening effect is required, so that people donot look into the kitchen, the countertop canbe raised between 1200mm and 1300mm. Atthese heights the counter will feel less invitingto stand at. The width of a raised countertop can rangefrom 150mm to 300mm. If intending to usethe countertop for eating at, a plate willrequire a minimum width of 300mm.When lifting dishes in or out of an oven apersons elbows should be close to their waist.It becomes harder to hold heavy items as theelbows rise to the shoulder height. It is dangerous to access an oven if a person has to raise theirelbows above their shoulders. The following range of heights can be used as a guideline.A single oven fitted in a full height cupboardheight off the floor, 850mm to 950mm.A double oven fitted in a full height cupboardheight off the floor, 650mm to 750mm. A microwave ovenmaximum height off the floor, 1350mm.An elevated dishwasherheight off the floor, 250mm to 450mm.

115500mmmm--330000mmmm

665500mmmm--775500mmmm

990000mmmm--995500mmmm

11110000mmmm--11330000mmmm

885500mmmm--995500mmmm 225500mmmm--445500mmmm

mmaaxx..11335500mmmmddiisshhwwaasshheerr

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



SITTING

When sitting legroom needs to be considered. The following are the recommended minimum legclearances for the various sitting heights:

At a Benchtop or Raised Countertop (900mm1200mm height off the floor) a stool is required.Leg room 300mm.

At a drop down table top (700mm to 750mm height off the floor) a chair is required.Leg room minimum 400mm.

990000mmmm

330000mmmm

440000mmmm

770000mmmm--775500mmmm

11110000mmmm--11220000mmmm

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



ZONE OF REACH FOR PEOPLE IN WHEELCHAIRS

The preferred height of a benchtop for a wheelchair user is 850mm +/- 20mm.

A 600mm benchtop depth is acceptable. Note that this may limit ability to accesspowerpoint on a back wall. At least one powerpoint should be located 300mm from the front of a work surface.

Knee access space should be provided under a sink, cooktop and preparation area. It is suggested that the space under a sink is a minimum 200mm deep and 650mm high.

Reach to highest shelfmaximum 1380mm height off floor.

Reach to lowest shelfminimum 250mm height off floor.

Oven height off floorminimum 650mm ( main oven compartment).

Elevate refrigerator to optimise reach range of 250mm to 1450mm off floor.

660000mmmm

665500mmmm885500mmmm

220000mmmm

11338800mmmm

665500mmmm225500mmmm

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6


SAA HB1111998 2.0 Materials in the Kitchen

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6


2.0 Materials in the Kitchen SAA HB1111998

2.0Materials make up our built environment. They are used to enclose space and to support structures. We walk on them, sit on them, chop on them and spill water on them. Materials affect the human senses. We touch materials, we smell materials, see through

materials, feel secure or exposed, feel warm or cold, comfortable, relaxed or excited inresponse to materials.

Technological advancements are regularly producing new materials. When selecting materials tolive with, the following aspects need to be considered about any material: how does the material join to the same material or to other materials how does the material withstand temperature variations and liquids how long is it going to last (durability) how easy is it to clean how is the material going to make me feel

The combination of materials selected for a kitchen will determine the style and character of thespace. For example, the combination of polished timber floor boards, solid timber cupboard doorsand granite benchtop will reflect a country cottage style with a natural, warm and traditionalcharacter. Alternatively, the combination of ceramic floor tiles with laminate on the doors andbenchtop reflect a contemporary style. Depending on the selected colour of each material thecharacter of the kitchen can range from warm and textured to cool and reflective, or a combinationof these.

When filling in Part 4.4 Materials, look through magazines and mark out kitchens that appeal toyour family, or the way you wish your new kitchen to look.

To give you an idea of the range of materials available this part identifies the various types ofmaterials used for each component of the kitchen. It covers flooring, cupboard carcasses,cupboard doors, worktops/benchtops, walls and splashbacks.

A facts list is presented for each material in each application. This information can then be usedto assess its suitability for your specific needs.

2.1 FLOORS

The floor in the kitchen has to survive the heaviest use. People walk on it, babies crawl on it, petsrun on it, furniture is placed and dragged on it, food and liquids are spilt on it. The floor materialis expected to endure this and still look great and be easy to clean and maintain. One of the mostimportant criterion for the material on the floor is that it should not allow water to permeate it.The following materials are commonly used for kitchen floors:Cork, Linoleum, Vinyl, Timber, Natural Stone, Ceramic Tiles and Terracotta Tiles.

MATERIALSIN THE KITCHEN

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



CORK

Composition of Material:Cork is the bark of a cork treethat has been peeled off,compressed to approximately2-3mm and cut into tiles.Range of Sizes:Tiles usually 300mm x 300mmColours:Limited range. Natural colourrange YellowOrange. Canbe limed or painted and pre-finished. Has a small speck orlarger particles.Finish: Smooth and soft.Characteristics and/or Limitations for Use: Made from natural and renewable raw materials. Lastfor 10 to 20 years. It is soft and warm to walk on, easy to maintain. Coloured tiles should not besanded back.Substrate Preparation: Needs level, smooth, rigid, clean and dry surface.Fixing to Substrate: Glued to concrete or underlay sheeting.Treatment of Joins: Tiles are butted together.Protective Coating: Following laying cork tiles are sanded lightly and painted with a clear coating.This is repeated two to three times. Pre-finished tiles do not require sanding or clear coating.Recommended Care and Cleaning: It is recommended that the natural coloured cork tiles besanded and recoated approximately every 3 to 5 years. Sweep loose dirt and dust with broom. Wet mop with water and floor detergent to remove stains.Boiling water and hot oils should be cleaned immediately as they will effect the clear coating.

LINOLEUM

Composition of Material:linseed oil, pine tree resins,wood flour/cork flour,limestone powder, pigmentsused for colouring and Jutewebbing used as backingmaterial. Tiles are harder than sheetmaterial and have a polyesterbacking.Range of Sizes:Is available in sheet form andtiles. Thickness 2.5mm.Finish: Smooth, soft.Colours: Wide rangefullcolour spectrum. Plain coloursand patternedmarbled,

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



specks.

Fixing to Substrate:Linoleum is glued.Treatment of Joins:Joins are butted together.Protective Coating: Not required.Substrate Preparation: Needs a very smooth, rigid,clean and dry surface. Mayrequire a topping layer on aconcrete slab to ensure a levelsurface and to build up floorto be flush with adjoining floor levels. On timber floors, a floor sheeting material, as an underlaywill be required. Screws need to be counter sunk. All screw/nail heads and joins in underlay sheetsmust be filled and sanded.Characteristics and/or Limitations for Use: Linoleum is made from natural and renewable raw materials. Lasts for over 20 years. Soft andwarm to walk on. Easy to maintain. Light colours are more likely to show scuff marks. Differentcolours can be combined to make patterns and inlays.Recommended Care and Cleaning: Sweep loose dirt and dust with dry mop or broom. Removestains with wet mob and floor detergent.

VINYL

Composition of material:Two Types:1. Solid Vinyl is generallyavailable as tiles.2. Thin layer of decorativematerial with laminations ofvinyl and a paper substrate.Range of Sizes: Available in sheet or tiles.Colours:Wide range of colours,patterns can imitate any other material Finish: Soft and smooth.Characteristics and/or Limitations for Use: Soft and warm to walk on. Moisture content is criticalespecially when laying on a concrete slab. Underlay is recommended. Substrate Preparation: Soft underlay usually fitted for sheet material. Fixing to Substrate: Sheet vinyls are loosely fitted. Tiles are glued.Treatment of Joins: Can be radio frequency welded. Alternatively joins can be taped fromunderneath and glued. Protective Coating: Sealing not usually required for domestic applications.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

TIMBER

Composition of Material:Natural timber cut into strips or planks.Dried to an acceptable moisture content.Range of Sizes: Timber floor boards can range from 50mm-75mm-100mm. Can be cut to any length. Colours: RedsYellowsBrowns. Various species.Finish: Smooth. Clear coating can be glossy or matt. Characteristics and/or Limitations for Use:Natural product. Can use plantation grownrenewable timbers. Some species can havesignificant variations in colour. Old timber floorscan be recycled, or revitalised by sanding andpolishing. Can last the life of a home. Softwoodsnot as durable in high traffic areas, are moresucceptable to pitting from high heels or point loadchair legs. Avoid staining or liming timber for floors.Substrate Preparation: Can be laid on framed floor or concrete slab. In framed floor constructiontimber floor boards are self-supporting and require no substrate. Fixing to Substrate: Nailed or screwed to timber, glued to concrete. Treatment of Joins: Strip flooring is butted together. Floor boards are tongue and grooved.Protective Coating: After laying, the timber floor is filled, sanded and a clear coating is paintedon. This process is repeated twice. Recommended Care and Cleaning: Paler timbers are more likely to show scuff and stain marks.More care is required in the preparation and sealing of the paler timbers.

NATURAL STONE

Composition of Material: Can be marble, travertine, granite, soapstone.Range of Sizes: Usually square100mm x100mm, 200mm x 200mm, 300mm x 300mm,Colours: Creamy whiteredsgreensblueblack. Finish: Polishedsmooth.Characteristics and/or Limitations for Use: Hard and cold to stand on. High noise impact,Objects are more likely to break if dropped.Slippery when wet.Substrate Preparation: Stone is heavyneed to assess if the existing floor can support theproposed weight. Special underlay preparation required on timber floors to ensure timbershrinkage does not cause cracks in the tiles or grout.Fixing to Substrate: Cement base to concrete floor. Glued to substrate.Treatment of Joins: Grouted. Cement grout recommendedProtective Coating: Should be sealed and may require resealing in heavy duty areas. Recommended Care and Cleaning: Mop with warm water and detergent.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

CERAMIC TILES

Composition of Material: Types: Vitrified and glazed.Vitrifiedcolour and compositionthroughout the tile.Glazedhas an earthenwarebase (usually white) with a glazeapplied to the top.Range of sizes:Wide range. Usually square orrectangular. Colours: Wide rangefullcolour spectrum. Finish: Smooth, usually glossy.Characteristics and/or Limitations for Use: Very Durable. Long lasting. Very hard and cold tostand on. Impact noise levels are high. Objects more likely to break if dropped on the floor tiles.Vitrified tiles will disguise chips in tiles. If the glaze is chipped on a glazed tile the whitish baseis visible. Hand made and hand glazed tiles are very uneven and will require larger gaps. Glossytiles can be slippery when wet.Substrate Preparation: Timber floors need underlay sheeting material.Fixing to Substrate: Cement base. Can be glued.Treatment of Joins: Gaps between tiles can vary from 3mm to 10mm to create various effects.Joins are grouted. Protective Coating: Not required Recommended Care and Cleaning: Easy to keep clean. Wet mop and detergent.

TERRACOTTA TILES

Composition of material: Baked clay with no surface coating.Range of sizes: Usually approx.300mm x 300mmColours: Based on natural claysranging pinkish, red to brown.Finish: Textured. Substrate Preparation: Timberfloors need underlay sheetingmaterial.Fixing to Substrate: Cement base.Treatment of Joins: Usually are laid with larger gaps, 5 mm to 10 mm between tiles.Protective Coating: Needs to be sealed or waxed.Characteristics and/or Limitations for Use: Appears softer and quieter than ceramic tiles. Areporous and will absorb grease and oil stains. Discolouration due to mineral salts leaching out ofthe tiles can require extra servicing. Chips are not as visible due to the whole tile being onematerial. Significant colour variation in the same batch is common.Recommended Care and Cleaning: Oil and grease needs to be washed immediately. Use detergent



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

2.2 CUPBOARD CARCASSES

Cupboard carcasses are usually manufactured out of wood particle boards with a surface coatingon both sides. Wood species are usually pines e.g. Radiata Pine. To keep the wood particlestogether resins or adhesives are used. The commonly used resins in particle board are Urea-Formaldehyde and Melamine-Formaldehyde. The surface coating is white decorative paper withmelamine resin impregnated in the board to give a clear, hard, plastic finish that forms part of theboard surface. This finish is applied to both sides of the board.

The Australian/New Zealand Standard AS/NZS 4386.1:1996, Domestic kitchen assemblies,Part 1: Kitchen units recommends that: the materials used for carcass construction are moisture resistant e.g. moisture resistant

particle board or moisture resistant medium density fibreboard; the backing material of carcasses needs to be strong enough to ensure the carcass remains

square; and any visible areas on a carcass after it has been fitted, including all the edges of shelves, need

to be covered with either melamine, vinyl or plastic edging material.

Pre-finished high moisture resistant particle board is most commonly used for carcasses. Forinformation on the various ways cupboard carcasses are assembled see Appendix B2.

HIGH MOISTURE RESISTANT (HMR) PARTICLE BOARD Composition of Material: Wood particles coated with resin. The resinused is melamine-urea formaldehyde (MUF)which dries to a clear film. Wax emulsion isincluded in the resin to provide the moistureresistance in the particle board surface. HMRparticle boards can be marked with a blue linethrough it, or green specs in it. For carcassesthe board is usually pre-finished with a whitedecorative paper on both sides. Range of Sizes: Commonly used 16mm thick. A range ofsheet sizes are available.Colours: The particle board is creamy, yellowish. Thissurface is coated with white decorative paper.Finish: The unfinished particle board has a roughtexture. The decorative paper is smooth.Characteristics and/or Limitations for Use: The surface coated boards are cut to suite cupboard sizes then assembled. Each cupboard is a self-contained compartment that is easy to maintain. Loose shelves will sag, especially if wider than800mm. Extra shelf supports can be fitted along the back of cupboards. Recommended Care and Cleaning:Heavy metal pots and pans can leave dark scratch marks on the decorative paper coating of shelvesand drawer bases. Spills and food stains are easy to clean with a moist sponge and liquid detergent,then wipe dry.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

MEDIUM DENSITY FIBREBOARD

Composition of Material:Manufactured from fibres. The fibre particles areconsistently fine resulting in a uniformdistribution throughout the thickness of theboard. The fibres are dried before they areformed into a mat for pressing. A synthetic resinbinder is used to bond the fibres. Mixedurea/melamine, phenolic, isocyanate or otherresins can be used as binders for boards. Forcarcasses the board is usually pre-finished with awhite decorative paper on both sides. Range of Sizes: Commonly used 16mm thick.Range of sheet sizes available.Colours: The fibreboard is yellowish/orange.Finish: The fibreboard without a decorative paper coating has fine rough particles. Characteristics and/or Limitations for Use: The density of the material gives it added strength. Its characteristics and performance closelyresembles timber. The boards can be cut, profiled, grooved and routed. Joins can be filled andsanded smooth. For carcasses the board should not be used without a decorative paper coating.Fibreboards are more commonly used as a base for cupboard doors (see Part 2.3).Recommended Care and Cleaning:Heavy metal pots and pans can leave dark scratch marks on the decorative paper coating of shelvesand drawer bases. Spills and food stains are easy to clean with a wet sponge and liquid detergent,then wipe dry.

2.3 CUPBOARD DOORS

Particle boards and fibreboards are cut to size and used as kitchen cupboard doors. Fibreboardsare most commonly used for cupboard doors (see Part 2.2 for composition of material). The 16mmor 18mm thick boards are used as a base for a wide variety of surface treatments:

Low Pressure Laminates (Pre-Finished Decorated Boards)low budget option. High Pressure Laminatesmedium to high budget option. Vinyl Film (Vinyl Wrapped, Vacuum Sealed)medium to high budget option. Timber Veneerlow to medium budget option depending on timber species selected. Painthigh budget option.

Solid wood is also used for kitchen cupboard doors. These doors fall in the medium to high budgetoptions depending on timber species selected.

The laminates are generally more durable than the lacquer and polyurethane coatings.Polyurethane is more durable than lacquers and acrylic paint coatings. Hand painting doors on siteis not as durable a finish as factory painted doors in a dust free environment.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

LOW PRESSURE LAMINATESPRE-FINISHED DECORATED BOARDS

Composition of Material: Resin impregnated papers are applied tomedium density fibreboard sheets. The resinused is melamine. The melamine impregnatedpaper is fixed to the board material byapplying heat and pressure. The melamineintegrates into the surface of the boardmaterial creating a hard, plastic finish that ispart of the board. Both sides of the board arefinished in the matching colour and texture.Range of Sizes: Board sizes usually used are 16mm thick,900mm or 1200mm x 2400mm wide. Theseare cut to size as required.Colours: Limited to light plain colours, pastels, a fewpatterned options available. Door edges can befinished in a matching or contrasting colour.Finish: Smooth, minimal texture,Characteristics and/or Limitations for Use: This is the most economic door material. Doors are cut to size from the prefinished board and onlyneed to be edged.Edge Detail/Options: The coloured boards usually have matching edge tapes. A thicker PVC edge 2mm or 3mm can beused. The thicker edges are rounded at the corners.Recommended Care and Cleaning: Wet sponge and liquid detergent, wipe dry.Door Edgings:Melamine edges come in a wide range of colours. They can match the prefinished decoratedboards. There is no black line visible at the corner of the door edges due to the fineness of theedging.

Melamine sample edges.

Alternatively doors can be edged with 2mm or 3mm PVC edging available in a wide rangeof colours.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

HIGH PRESSURE LAMINATES

Composition of Material:Plastic laminate is glued onto a board material. Laminate is constructed with 3 to 5 layers of KraftPaper (phenolic resin impregnated papers) together as a base, with a layer of decorative paper ontop. The laminate, approximately 0.8mm to 1.2mm thick, is then glued onto particle board orfibreboard.Range of Sizes:Laminate sheets range to 1300mm x 3600mm.Colours:Wide range of plain colours and patterns,woodgrains, stones, hand drawn graphics can becustomised.Finish: Gloss, matt or textured.Characteristics and/or Limitations for Use: Hard-wearing, scratch-resistant, easy to maintain. Textured surface finishes are more durable. Glosssurface finishes will scratch more readily. Thelaminate sheet can be post formed at the edgesresulting in rounded edges along two parallel sides.Edge Detail/Options: Typically the edges are squareand finished with the same colour high pressurelaminate that has been cut in strips to match the doorwidth and glued on. This results in a black line being visible along the door edges. When usingdarker colours this is not as noticeable as on lighter coloured doors. Alternatively melamine edgescan be used to avoid the black line, but it is not always possible to find a matching colour. Recommended Care and Cleaning: High pressure laminates are very durable. Textured finishes areextremely tough. Gloss finishes will scratch easily. Wet sponge and liquid cleaner, wipe dry.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



VINYL FILM DOORS

Composition of Material: Vinyl coated board.The board is cut to size for the doors andpanels. Glue is applied to the board. The vinylfilm is rolled out over the prepared doors andvacuum sealed on. The back of the board isusually pre-laminated. Range of Sizes: The thickness of the vinyl filmis 0.4mm and 0.7mm for films with a gloss finish.Colours: Limited range of coloursplain andwoodgrains.Finish: Embossed to feel like woodgrains,glossy, smooth and textured.Characteristics and/or Limitations for Use:The surface on the face of the door is continued around all the edges. There are no joins. The boardmaterial can be grooved and profiled as selected prior to applying the vinyl. Full height doors maytwist or warp due to the differential movement of the materials. This can be overcome in a numberof ways. Use 18mm board as a base, limit full height door widths to 600mm, or horizontally dividethe door into two doors. The vacuum wrapping process stretches the vinyl around corners. As aresult these areas have a thinner coating of vinyl and are more susceptible to damage. Edges onend panels are visually prominent. The vinyl is usually only rounded on side of the edge, whilethe other side is square. Rounding both sides of edges is more expensive and the service is notreadily available. Alternatively end panels are square edged on both sides. Edge Detail/Options: The door front and edges are the same continuous surface. No sharp corners. All the door frontedges can be round. Recommended Care and Cleaning: The vinyl surface is very durable. Warm water and liquid cleaners can be used. Wipe dry.

TIMBER VENEER DOORSComposition of Material: Natural timber veneer can be applied to particleboards. A clear coating needs to be applied on theveneer for durability. To stabilise material movementthe veneer is applied to both sides of a door. The doorscan be finished with clear lacquer, stain or paint.Range of Sizes: Doors are cut to the size required from 16mm board.The thickness of the veneer and clear coating appliedincreases the thickness of the doors to 18mm.Finish: Smooth, soft, glossy. Colours:Yellows, reds to browns. Limited by the availability oftimber species. Stains can be used to darken the appearance of the veneer, while liming can be used tolighten the appearance of the veneer.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



Characteristics and/or Limitations for Use: The doors are flat panels with square edges. Grooveswill show the board material and are not recommended with a clear finish. If using grooves inveneered doors a liming or stain should be used before the clear coating. Edge detail/Options: Edges are square and finished in a matching veneer strip. Recommended Care and Cleaning: Oils and acids should be wiped off immediately. Wipe with dryor damp cloth to remove smears and fingerprints.

Tasmanian oak veneer doors

PAINT FINISHED DOORS

Composition of Material: Any board material can be used. Some boards usedare pre-laminated on one side so that the paint finishis only applied to the front and edges of the door.When hand painting a primer undercoat is appliedand then the selected colour in an oil-based or acrylicpaint. Polyurethanes are more durable. The selected colouris sprayed on, then sanded and sprayed again usuallythree to five times. The more coats the more durablethe finish.Range of Sizes:Doors are cut to the size required from 16mm or18mm board. The coatings applied may increase thethickness of the doors by 1mm to 2mm. Colours:Unlimited range, can select any colour on a paintchart. Hand painted affects such as sponging,dragging, marbling and stippling can be incorporated.Finish: A gloss or semi-gloss finish is more durable in akitchen.Edge Detail/Options: Unlimited.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Characteristics and/or Limitations for Use: The board can be grooved and/or profiled as selected, prior to painting. Paint can be affected byultra-violet radiation causing a yellowing of the surface coating. This is most noticeable on whitepolyurethane if an area needs to be repaired or recoated. Can incorporate handle free cupboarddoors by profiling or grooving top of doors.Recommended Care and Cleaning: Paint finishes need extra care. Fingerprint marks are left when the doors are touched. Sharpobjects will cut into the paint coating. Very heavy impact can mark the surface coating. Hot liquidsshould be wiped off immediately. Solvents e.g. nail polish remover, or abrasive cleaners willdamage the surface. A damp sponge will leave smears. For best results glass cleaner should beused and a cloth to wipe of finger prints and smears.

Polyurethane doors. Open shelf areas,end panels and infillpanels need to bepolyurethane.Shelves & cupboardinteriors behindglass doors are alsovisible and need tobe finished inpolyurethane or amore economicoption is using amatching colourlaminate.

SOLID TIMBER DOORSComposition of Material:Solid Timber. Any species can be used. Recycled timber can also be used. A door is made up of astrips of timber that form a frame around the perimeter, then a centre panel made up of strips oftimber is slotted in. Once the door is assembled to the required size it has a clear coating appliedto it. The coating can be a lacquer or a more durable polyurethane coating. Range of Sizes:The width of the available timbervaries. The outer frames areapproximately 75mm. Drawerfronts need to be a minimumheight to allow for a frame allaround and a centre panel.Usually a maximum of fourdrawer fronts can fit in the heightof a floor unit.Finish:The clear coating gives the doorsa smooth sheen.Colours:Depends on species selected.Can range from light yellowish colours like Ash, Maple, Pine to reddish tones like EuropeanBeech, Myrtle, Cherrywood and to dark red/brownish timbers like Blackwood, Teak, Jarrah.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



Characteristics and/or Limitations for Use:Timber is affected by changes in temperature and moisture levels. Seasonal movement in thetimber has to be allowed for in the construction of the doors. Kickboards and endpanels areusually made in a matching timber veneer panel. Solid timber kickboards are more likely to twistand warp in long lengths.Doors usually have the timber grain running vertically. The grain on a solid timber kickboard willrun horizontally. Timber veneer kickboards can have the grain running vertically or horizontally.There will be more joins in the timber veneer kickboard if the grain runs vertically due to thelimited widths of the veneer board. Only totally visible end panels can be solid timber. Confirmwith fabricator your selection. Edge Detail/Options: Can be profiled as selected. Recommended Care and Cleaning: Spills should be wiped off promptly with damp cloth. Thedurability depends on the surface coating.

Veneer end panels are used when cupboards or benchtops butt onto panels.

Solid America oak end panel and doors. Kickboards are in matching timber veneer.

2.4 BENCHTOP/WORKTOPS

The benchtop or worktop is used for the preparation and cooking of food. The sink and cooktop isusually fitted into the benchtop. People working in the kitchen usually stand in front of the benchtop.Like the floor, the benchtop is also exposed to heavy duty wear and tear. It needs to withstand theimpact of items that are: heavy, hot, cold, wet, greasy, dusty and the impact of sharp objects.The four main types of materials used for benchtops in the kitchen are: High Pressure Laminates on a Substratelower budget option. Timbermiddle to lower budget option depending on timber species selected. Natural Stone (Granite)lighter colours are lower budget options,

darker colours are medium to high budget options. Solid Surface Material plain colours medium budget options,

patterns are medium to high budget options.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6


HIGH PRESSURE LAMINATES ON A SUBSTRATE

Composition of Material:Usually a 33mm thick highly moisture resistant particle board is used as a base. A high-pressurelaminate, approximately 1.0mm thick, is then glued on top as a decorative surface coating. Laminate Sheet Sizes : Variety of sizes available, typical range: 2400mm to 3600mm wide, 900mm to 1200mm deep,0.7mm to 1.2mm thick.Colours:Over a thousand laminate colours to choose from various brands.Finish:Variety of finishes available ranging from matt to gloss and smooth to rough.Characteristics and/or Limitations for Use: Most of the constraints on the design of laminated benchtops involve the detail of the visibleedge. The decorative laminate sheet cannot be curved on two right angle edges to form a point.When two right angle edges are curved the corner is an oval shape. Internal corners withbenchtop edges curved require a masons mitre join in the benchtop.

If the shape of the benchtop is curved in plan it cannot be curved in elevation, i.e. the benchtop edge.Exposed/Front Edge Options:Visible edges can be square or postformed(curved in elevation). Most commonly used edgedetail is a 180 degrees curved edge. Thedecorative laminate is wrapped around the curvein a process known as Postforming. A laminatedbenchtop can also incorporate a strip of solidtimber or solid surface material along the visibleedges.Edge Against a Wall:Typically it is square with no laminate on it. Amore expensive option is to cove the laminatededge in a 90 degree upturn. This eliminates acorner join between the benchtop and thesplashback. Recommended Care and Cleaning:It is recommended that you do not put hot potsfrom oven or cooktop onto a laminated surface.(Check with individual manufacturers). Scorch marks will occur. Do not chop directly on thelaminated surface. Knives will scratch and cut the surface. Clean with common householddetergent and water. Wipe dry with clean soft cloth. Spills should be wiped up promptly.

36 Domestic Kitchens Handbook Copyright

Square edges

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

TIMBER BENCHTOPS

Composition of Material: Usually made from short, narrow, strips of solid timber approximately 36mm thick that are gluedtogether to form a laminated timber benchtop.Sheet Sizes:Timber benchtop pieces are made up to the required lengths and widths. Colours:Based on range of timbers.Finish:Clear polyurethane coating, usually applied prior to installation, has a smooth, glossy finish.Alternatively the benchtops can be oiled regularly, giving a smooth, matt finish. Characteristics and/or Limitations for Use:Timber as a natural material will shrink and expand due to temperature variations. This movementneeds to be designed for in the benchtop layout. When the benchtop is presealed it is importantthat all the cutouts are also presealed. This does not allow for fine tuning of cutouts on site.Templates will be required prior to benchtop fabrication.Joins: The timber laminations usually run parallel to the front edge of the benchtop. When there is achange of directions there are two possible details. Butt join at the corner (masons mitre is also used)the laminations in the two pieces of

benchtop will be running in two different directions.

Mitre join at cornerthe laminations will be perpendicular and meet up.Exposed/Front Edge:Standard detail is a pencil round edge3mm curved top and bottom. Alternatively edges can becurved as required.Edge Against a Wall: Usually the edge is square against the wall. A coved upturn can be prefabricated with the benchtop.Recommended Care and Cleaning:Do not put hot pots from oven or cooktop onto timber surface. Scorch marks will occur. Do notchop directly on the timber surface. Knives will scratch and cut the surface. Clean with commonhousehold detergent and water. Wipe dry with clean soft cloth. Spills should be wiped uppromptly. The oiled finish is delicate. It will absorb spills and can be indented easily with sharpobjects. Requires regular oiling (e.g. annually). The polyurethane finish is more durable. Damagecan be sanded back and the whole benchtop resurfaced.


2.0 Materials in the Kitchen SAA/SNZ HB111:1998

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



NATURAL STONE (GRANITE)Composition of Material:Natural stone is mined from quarries all over the world. It is then cut into thin sheets. All naturalstone is porous to various degrees. The granite range of natural stones are used for kitchenbenchtops as they are not as porous as marbles. The following information refers to granites.Slab Sizes: Usually 20mm thick, some stones are available in 30mm thickness. Slab sizes are approximately3.0m x 1.5m They weight approximately 50kg/m2 or 30kg/(0.6m width x 1.0m length) of benchtop.Colours:Depends on the stone, reds and blacks are most common. Naturally occurring patterns are eitherspeckled or swirly. Finish: The stone is usually polished to a smooth, glossy finish. Characteristics and/or Limitations for Use: The joins in the benchtop are visible. All cut outs are customised to the appliance or fitting to beused and need to be accurately located on a template. Therefore a template is required to be madeafter the cupboards have been installed. There is a two to three weeks period between making atemplate on site and installing the benchtop. The benchtop surface is hard and noisy when itemsare put down on it. Fragile items are more likely to break if dropped on the benchtop. Visible/Front Edge:Standard edge is pencil round (3mm) top and bottom. Can be curved and profiled as required, thisusually incurs extra cost. Edges can be built up to 40mm by gluing a separate narrow strip ofgranite along the visible edges. Inlays can be inserted between two granite strips e.g. stainless steel

Polished side of granite. Unpolished underside of granite.

Edge Against a Wall:Is square, splashbacks are fitted on top of the benchtop. Recommended Care and Cleaning: All granite benchtops should be presealed by the fabricator prior to installation. Sealers are not visible as they are absorbed into the stone. Sealers can be solvent based or acrylic based. Solvent based sealers have a strong odour when

applied but are more durable. Acrylic based solvents do not smell when applied but theireffect wears off quickly.

It is recommended that granite benchtops are resealed approximately every six months. Thesealer is a liquid that is wiped on and left to dry.

If the benchtop starts to look darker it is a sign that the sealer is breaking down. All spills and stains should be wiped off immediately to prevent staining.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



SOLID SURFACE BENCHTOPS

Composition of Material:Solid surface refers to a man-made material. These can be acrylic based or polyester based. Sheet Sizes: Commonly used sheet thickness is approximately 12mm, it is also available in 6 mm and 3mm.Sheet size is approximately 3000mm x 760mm.Colours:Over 200 off-the-shelf colours in various brands are available. In the polyester range it is possibleto have any colour mixed to order. The plain colours are more economic. The speckled ranges hasa variety of particle sizes in various colours.Finish:On benchtops it is usually polished to a smooth, medium sheen finish.

Characteristics and/or Limitations for Use: The material is very versatile. It can be cut and formed to any shape and size. Material sheet sizeis not important as joins are not visible. Internal corners are always radiused in plan e.g 25mm.Solid surface sinks are available to be incorporated in the benchtop material as a smoothcontinuous surface.Visible/Front Edge:The standard is pencil round (3mm) top andbottom. It can be curved as required andinlays can be inserted into the edge. Theedge thickness can be built up as required.Edge Against a Wall: A square edge under utilises the potential ofthe material. A coved edge against a wall isrecommended (minimum 10mm high).Recommended Care and Cleaning:Do not put hot pots from oven or cooktoponto benchtop surface. Scratches easily, butis very easy to polish. Very easy to clean with cream cleaner and scourer. Any damage can be cut outand a new piece added without the joins being visible. The cutout pieces from the cooktop and sinkareas are usually left for patching, if required, to ensure that the material is of the same batch.Ac

cess

ed b

y UN

IVER

SITY

OF

ADEL

AIDE

on

17 N

ov 2

006

2.5 WALL FINISHES AND SPLASHBACKS

PAINTING WALLS

The walls and ceiling in a kitchen are usuallypainted. Undercoating and preparation ofwalls is best done while the space is empty ifpossible. Usually the painting of the walls andceiling is the last process. A paint finish should be durable: Gloss or semi-gloss paint finish should

be used on walls and ceilings. A gloss paint finish is recommended for

the walls.

These gloss levels will be easier to clean,more durable and increase the light levels inthe space.

SPLASHBACKS

A splashback is the area of wall from the benchtop to the underside of wall units or appliances.These can be made out of the same material as the benchtop or a variety of other materials. Tiles, Laminate, Granite, Solid Surface, Glass, Stainless Steel:

Laminate Granite behind gas wok burner Laminate



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Coloured glass as splashbackavailable in variety of colours

Glazed ceramic tiles

Solid surface material with coved splashbacks



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6


SAA HB1111998 3.0 Appliance and Fittings for the Kitchen

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

3.0 In the kitchen there are appliances and fittings specially designed for each activity: Preparation and Processing of Foodblenders, kettles, toasters, mix masters Cooking Foodcooktops, ovens, uprights Exhausting Steam from Cooking Foodrangehoods, canopy hoods, downdrafts Chilling and Freezing Foodrefrigerators, freezers, Cleaning and Recyclingsinks, taps, dishwashers, waste disposal units, bins

Most appliances and fittings generally have a dedicated location in the kitchen as they requirepermanent connection to power and/or water.

Parts: 3.1 Cooking, 3.2 Cold Storage and 3.3 Cleaning and Recycling, introduce the features,finishes and layout options of the various appliances and fittings.

A diverse range of small and hand-held appliances can be used in a kitchen. They should be easilyaccessible and comfortable to use. Part 3.4 Small/Hand-Held Appliances illustrates the variousways of integrating the storage and use of hand held appliances with the activities they service.

For any activity in the kitchen good lighting is essential at all times. The location of artificiallighting in the kitchen needs to relate to the layout of the kitchen cupboards. How this can beachieved is discussed in Part 3.5 Lighting in the Kitchen.

For a guide to suitable heights off the floor for appliances see Part 1.5 Ergonomics. Installation ofappliances and fittings is shown in Appendix B6.

3.1 COOKING

Traditionally one freestanding appliance combined an oven for baking, a grill compartment forgrilling and burners for boiling and frying. This type of cooking unit is still available and is usuallyreferred to as an upright.

Cooking appliances have also evolved into individual units for the various types of cooking. Therange of cooktops and ovens are discussed in this Part. Cooking food on a cooktop generates steamwith grease and odours. Rangehoods and downdraft units are typically combined with cooktopsto exhaust the steam from cooking food. The various types of exhausting appliances are alsodiscussed.

Each kitchen will need to incorporate one of the following combination of cooking appliances: An upright combined with a rangehood, or A cooktop combined with a rangehood and separate oven unit/s.

How various combinations of cooking appliances can be arranged in a kitchen are illustrated inthis Part. Cooking appliances generally need connection to electricity. This includes appliancesthat operate on gas but have an electric clock/timer and/or automatic ignition facility.


3.0 Appliance and Fittings for the Kitchen SAA HB1111998

APPLIANCES AND FITTINGSFOR THE KITCHEN

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

UPRIGHTS

Features:An upright combines a cooktop and an oven in afreestanding unit. In some cases there is also aseparate grill compartment. The cooktop isusually on the top of the unit, with a grillcompartment under the cooktop and an ovencompartment on the bottom. Larger upright unitshave two ovens, side by side, with a largercooktop area. Upright units can be connected togas or electricity. Some units also combine gascooktops with electric ovens.Finishes:Include white enamel, brown (other enamelcolours are available to order), and stainless steel.Layout Options:The more traditional and economic units tend toprotrude in front of the cupboard doors. There isalso a range of uprights that can be fitted flushwith cupboard doors and kickboards.

COOKTOPSFeatures:Cooktop units are fitted into a cutout in the benchtop. They can be connected to gas, electricity ora combination of both. Gas cooktops have burners while electric cooktops have elements.

Electric cooktop Gas cooktop Dual fuel or multifuelfour elements on glass with four burners, enamel finish. cooktoptwo gas burnerstouch-sensitive controls. and two electric elements on

glass surface.

Finishes:Gas cooktops are available in enamel, glass and stainless steel finishes. The enamel coloursinclude black, white, brown and grey. The surface of an electric cooktop can be enamel, stainlesssteel or glass. Layout Options: The range of layout options for cooktops fitted into a benchtop are as follows: Fitted at the usual benchtop height. A dropped down benchtop area dedicated to the cooktop. The benchtop can also be widened where the cooktop is fitted.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Stainless steel canopy hood, ducted through the Electric cooktop fitted into usualwall, over a five burner gas cooktop fitted into a benchtop height. The benchtop has beendrop down benchtop. widened in the cooktop area. Single oven

fitted under benchtop.

OVENS

Features: Ovens can function in the following ways: Convection Ovens have elements or burners only on the bottom of the oven.

In grill compartments the elements or burners are on the top. There is no fan. The gas ovens usually have electric ignition. There is a limited range of gas ovens.

Fan Forced Convection Ovens have a fan located in the back of the oven. This fan circulates hot air within the oven. The heat is more evenly distributed around thefood. The circulation of heat in the oven seals in more of the foods natural juices. The term multi-function oven is used to indicatethat an oven compartment can offer a range ofsettings. These include fan-forced baking,conventional baking, grilling, fan-grilling andeven a defrosting setting where the fan circulatesair around the frozen food. This full range ofsettings is only available with electric ovens.

Microwave Ovens use magnetrons to heat thefood. Magnetrons do not brown the food, but havea much faster cooking time. They are convenientfor reheating defrosting and cooking vegetables inminutes. There are preset cooking functions basedon the type and weight of the food.

Oven liners can be incorporated on the inside of an oven to help keep an oven clean. The linerscatalyse fat when the oven is set to a very high temperature. The fat then flakes and falls to thebottom of the oven.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Finishes:The range of oven finishes include: white, black, brown, grey, stainless steel, and mirror.

Layout Options:Ovens that are fitted into cupboards can comprise one ortwo compartments. Single ovens (one compartment only) can be fitted: In a cupboard under a benchtop, In a full height cupboard.Double ovens can only be fitted into a full height cupboard.Microwave ovens can befitted: Under a benchtop

(not ideal for access ) Into a full height unit

between benchtop height and 1200mm off the floor to the underside of the microwave. (this is ideal for access)

Over a benchtop in a wall cupboard.

Microwave ovens require a minimum depth of 450mm. If the microwave cupboard is above thebenchtop it will overshadow most of the benchtop under it. As a result it is difficult to see and usethe benchtop area under the microwave cupboard. Raising the height of the microwave results indifficult access to items in the microwave. Microwave trim kits are available if the unit is to bebuilt into a cupboard space. Above a single oven in a full height unit allows good access to oven and microwave.

It is not recommended to fit a microwave above a double oven unitthe bottom oven is very lowand the microwave is too high.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Slide out rangehood fittedinto a wall unit directly overthe cooktop and covered bycupboard doors. A facia panelthat matches the cupboarddoors is fitted onto the slidingpart at the bottom. This is atotally built in and integratedlook that disguises theexistence of the rangehood.

The Microwave, located in afull height cupboard, is easilyaccessible.

There is benchtop space onboth sides of the cooktop toallow pots to be moved offwithout lifting over otherpots.

A single oven is located underthe benchtop directly belowthe cooktop. The oven is builtinto a cupboard.

EXHAUST SYSTEMS

Features: Steam rises above cooking food. Rangehoods are used to trap the steam and preventgrease and moisture particles from reaching the walls and ceiling of a space. Once the steam haspassed through the unit the air can be recirculated back into the room or ducted to the outside. Allrangehood units have a light and variable fan settings. Issues to consider include the motorcapacity and the noise generated when the unit is on. Various types of rangehoods availableinclude Slimline, Slideout, Swingout, Undercupboard, Canopy and Island Units. For cooktopsspecially designed to grill, a downdraft exhaust system is recommended as well as a rangehood.Rangehood filters need to be cleaned regularly to prevent build up of grease and smells. Most willfit in a dishwasher or can be easily cleaned with soapy water. Also available are carbon filters toreduce smells. These need to be replaced depending on use.

Slimline rangehoods are a low budget option. Slideout, Swingout and Undercupboard units are inthe low to medium budget range. Canopy, Island and Downdraft units are in the medium to highbudget range.

Finishes:Slimline, Canopy and Island rangehoods are usually visible. Slimline units are white or brown.Canopy and Island units are stainless steel, some units combine glass rims. Downdraft units arestainless steel. Slideout, Swingout and Undercupboard units are not visible so they are white orstainless steel.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



Layout Options:In most cases the rangehoods are fitted against the wall over a cooktop. Depending on the type,venting outlets can be located on the top front, top back or rear of the rangehood. For mosteffective elimination of smells it is recommended that the rangehood is ducted to the outside ofthe building, either through the wall or roof. Slimline rangehoodfront venting. Slideout rangehood top ducted.

Slimline units are deep (front to back) enough to cover most of the cooktop area. They are fittedunder a wall unit and protrude considerably beyond the front of the wall unit doors. Some unitshave a retractable visor at the front to deflect the fumes into the unit.

Slideout units are designed to fit in the depth of a cupboard on the wall. The doors of the cupboardoverhang to cover the rangehood. A narrow glass shelf is pulled forward to automatically start therangehood and deflect fumes into the unit. Venting is only possible at the top or rear.

Swingout units fit into the depth of the cupboards on the wall. A panel matching the cupboarddoors in fitted to the front of the unit. When this panel is pulled up the rangehood starts to operate.

Undercupboard units fit in a wallmounted cupboard. There are noprotruding or pull-out parts. It canalso be enclosed with panels onall vertical sides and suspendedfrom the ceiling over the cooktop.

Undercupboard twin motor unitwith stainless steel ducts to thetop of the cupboard. Air shouldnot be discharged into a cupboard,it should always be ducted tooutside the cupboard. Controlsalong the back of the unit.

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6



Canopy units are fitted against the wall over a cooktop. The unit is totally visible and must beducted to the outside.

Island units are suspended from the ceiling over cooktops that are fitted into benchtops that do notbutt against a wall. The unit is totally visible and must be ducted through the ceiling to the outsideof the building.

Downdraft units are usually recommended for and incorporated with an indoor BBQ grillcooktop. The motor and ducting fits under the benchtop in a cupboard.

Flexible ducting fitted under the floor. At the end of the duct a vent fits on the outside of a wall.

3.2 COLD STORAGE

Refrigerators and Freezers provide coldstorage for food and drinks in the kitchen.For longer term storage freezingtemperatures are required. For short termstorage chilling and crisping temperaturesare sufficient.

Features: Temperature ranges for the variouscompartments are15oC to -20oC forfreezers, 1oC to 5oC for refrigerators and 4oCto 8oC for crisper compartments. The amountof storage space or capacity in a refrigerationunit is measured in litres. Units can be Cyclicor Frost Free. The Cyclic refrigeration unitsneed to have their freezer compartmentsdefrosted periodically, to remove built up ice.The Frost Free refrigeration units have a fanin the freezer that blows air, resulting in nobuild up of ice. Most refrigerator modelshave been manufactured to enable easy change over for doors to be hinged on the left or right side.Some units incorporate an ice making facility and chilled water dispenser.

Crisper Draw

Freezer

Refrigerator

Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Freezer above refrigerator unit. Refrigerator above freezer unit.

There are various combinations of freezer and refrigerator compartments. Top Mounted Freezer Compartment with refrigerator compartment below. Upside Down units with the freezer compartment below the refrigerator compartment. Side by Side units combine a full height refrigerator compartment beside a full height freezer

compartment. Freezer compartment only units.

Available in a variety of sizes. Refrigerator compartment only units.

Available in a variety of sizes.

Finish:Cold storage units are usually white. Integrated models can have panels fitted ontheir doors to match the cupboard doors.Combined full height freezer and refrigeratorunit with ice making facility and chilledwater dispenser. Layout Options:Refrigerators and freezers are selfcontained freestanding units. Some modelscan be built into a cupboard. Some modelswill require extra space beside the fridge tobe able to open fridge doors beyond 90o andremove trays and baskets.

The key issue with any cold storage unit is providing sufficient ventilation. Any cupboard abovea chilling/freezing unit needs to incorporate a void behind it. This will allow the heat generated bythe appliance to be released into the kitchen space. When built into a cupboard space, extraventilation requirements need to be met. See Appendix B6 for details.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Cold storage units can be fitted in the following ways: Freestanding on the floor not associated with any cabinetry. Freestanding in a space enclosed by panels on the sides and a cupboard above. The depth of

cold storage units vary considerably, many freestanding units will protrude beyond the faceof standard depth cupboards.

In a space underneath a benchtop. Built into a cupboard with a cupboard door attached to the appliance door.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

3.3 CLEANING AND RECYCLINGHygiene is important where food is prepared. The presence of moisture and organic matter areideal conditions for growth of bacteria. For the well being of people it is essential to maintain aclean environment in a kitchen.Appliances, fittings and accessories used for cleaning and recycling include dishwashers, sinks,taps, detergent dispenser units and bins.

DISHWASHERSFeatures:The capacity of a dishwasher is measured in place settings. The large models range from 12 to 14place settings, the narrower units have 6 place settings and the benchtop units have 4 placesettings. Dishwashers are typically connected to cold water only and will heat water for thecleaning setting selected. This results in a longer wash cycle. Some dishwashers have a short washcycle and need to be connected to the households hot water supply. If connected to hot water only,all the dishwasher settings will use hot water. Usually household hot water units are set at a highertemperature than dishwasher settings. Finishes:The inside of a dishwasher compartment is made from stainless steel. Interior wire trays andbaskets are available in black or white. The door of a dishwasher can be stainless steel, white,brown and black. Dishwasher fronts can also be integrated (match) with the cupboard doors. More economical dishwasher units have a metal angle screw fixed around the door. This angle

can be removed, a laminate sheet (approximately 1mm) can be fitted to the door front and themetal angle reinstated. The metal angle will still be visible. It is usually white, as mostdishwasher doors are white.

A solid panel (usually 16-18mm) can be fitted to the front of a more expensive range ofdishwasher models. The dishwasher unit is usually sold without any front panel or kickboardcover. In most cases the control panel area at the top of the dishwasher remains unintegrated.There are a range of finishes for control panels include stainless steel, black, brown and white.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Layout Options:Dishwashers are free standing units that can be fitted in an open space between cupboards or builtinto cupboards. They are usually in close proximity to a sink and can be located in the followinglayout options: Under the benchtop underneath the drainer part of the sink. At 90o (around the corner) from the sink area. They can be elevated off the floor (approximately 250mm) to create a counter top, Fitted into a full height unit (approximately 450mm off the floor).

Dishwasher elevated and build into a Dishwasher on the floor around the corner from the cupboard. sink. Stainless steel sink fitted with its rim on top of

the benchtop.

SINKS

Features: Sink units can comprise a single bowl,two bowls or a combination of bowls and drainer.The most commonly used sinks have a larger bowlbeside a smaller bowl and a drainer on one side.Every sink has a waste outlet. Some waste outletshave an integrated waste plug that does not need tobe removed and stored. When it is pushed down itblocks the waste, when it is pulled up it allows thewater to flow. When ordering a sink with a draineron one side it is important to nominate whether thedrainer is on the left or right side of the sink. Thiswill determine where the hole for the tap/s and otherfittings will be cut into the sink. Stainless steel sinkscan be pressed out of one sheet of steel or the bowlscan be welded to the drainer part of the sink. Waste disposal units are usually fitted into the sinkwaste outlet, usually in the smaller bowl.Finishes:Stainless steel is the most commonly used material for sink units. There are sinks made from solidsurface materials (acrylic or polyester based compounds). The solid surface sinks are usuallycombined with a solid surface benchtop.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Layout Options:The type of benchtop material will influence the way a sink is fitted: In laminated and timber benchtops a stainless steel sink will be fitted with its rim on top of

the benchtop material. In a granite or solid surface material a stainless steel sink unit or individual bowls can be fitted

with their rim over OR under the benchtop material.

Undermounted stainless steel sinks in Solid surface sinks undermounted in a solidsolid surface benchtop. surface benchtop. Single lever mixer tap.

Drainage grooves can be cut into a solid A drawer is dedicated for bins and waste.surface benchtop. Integrated dishwasher beside sink.

TAPS

Features:The most commonly used taps in a kitchen are mixer taps. The spout and controls are combinedin one unit. Water is turned on by a single lever controlling both hot and cold water flow. Mixertaps usually have a ceramic disc and need to have a pressure limiting valve installed. The spout ofthe tap can swivel around. Some mixer taps can have a retractable nozzle attached to a hose thatpulls out of the spout. This allows the spout to be manoeuvred around the sink area, heavy potscan be filled with water while on the benchtop. The nozzle head usually has a button on top thatcan change the flow of water to a spray. Other taps incorporated in thekitchen sink area include filteredwater taps, hot water taps anddetergent dispenser taps.Finishes:Most taps are stainless steel.Some are available in white orblack.Layout Options:Taps are usually fitted into ahole in the sink or benchtop.Water filter taps are also fittedover a sink bowl. Detergentdispensers can be fitted into ahole in the sink or benchtop andneed to be beside a sink bowl.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

Instantaneous gas hot water unit (for thewhole house) water temperature control isusually fitted near the kitchen sink. Filtered water tap.Waste disposal unit control button. Single lever mixer tap with retractablenozzle head and cleaning brush attachmenton the nossle. Undermounted Solid Surfacesink bowls.

BINS

Features:The range of waste generated in the kitchen can include organic matter, paper, plastic bottles orcontainers and glass bottles. There is a much greater awareness in the community to recycle. LocalCouncils provide recycling bins and containers. In the kitchen a number of bins need to beincorporated. One bin can hold glass, another cans. If composting is possible organic waste canhave a separate bin. Newspapers, paper milk cartons and packaging can also have a dedicated bin.Generally bins are rectangular or circular plastic containers.Finishes: Plastic bins are typically white. Council recycling bins are black. Stainless steel also available.

Twinbin unit on fully extendable runner fittedinto cupboard space. Drawer on fully extendable runners withindividual bins sitting in the drawer.Layout Options: A dedicated cupboard should be used for bins. A drawer is more convenient to access.Flip Top Bins are mounted on the inside of a cupboard door usually under the sink area. These area small, circular, plastic or stainless steel container with a lid. The unit is fitted on the inside ofthe cupboard and the lid is attached to the door of the cupboard. When the door is opened the lidlifts up and the bin comes forward.When the door is shut the lid sits back on the bin. Pull Out Bins incorporate a cupboard with a drawer. When the cupboard door is pulled out the binsslide out. A number of bins can be combined on a single drawer. Alternatively separate drawerscan be used for each type of waste, e.g. paper, bottles.



Acce

ssed

by

UNIV

ERSI

TY O

F AD

ELAI

DE o

n 17

Nov

200

6

3.4 SMALL/HAND-HELD APPLIANCESSmall/hand-held appliances can be incorporated with preparation areas that can be opened up towork at and then closed off. These areas can also be used for preparing snacks and storingpackaged food. Various types of doors can be used including pivot sliding doors, roller doors andbifold doors. The cupboards usually fit onto the benchtop and can also have no doors. It isimportant to be able to see into the appliance space if you wish to work in front of it. Otherwisethe cupboard is only used to store the appliances, which will need to be pulled out when required.The following examples illustrate the various door arrangements.

PIVOT SLIDING DOOR

A mechanism is fitted to the cupboard side to allow the door to hinge open then slide into a gap(approximately 70mm wide) at the side of the cupboard. The key factor to consider is the amountthat the doors will protrude beyond the face of the cupboards when open. Door pivots open Door closed Gap for door Door fully in

This one-stop drinks and snack preparation area has everything needed at a hands reach. Refrig

Documents

SAA HB111-1998.THE DOMESTIC KITCHEN HANDBOOK