Universal Kitchen Design - Welcome to WELLcomeHome ~ Kitchen Kabinet

Section I.A. Chapter Overview

In this module, we will be discussing:

Section I.B. Non-Traditional Common Sense - the Kitchen

Creating 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 persons 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 clients 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 Grandmas 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).

Section I.C. Establishing Parameters

* Read chapter 18 in UKBP

It 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 clients situation. Whenever possible, conduct this consultation in the clients 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 clients 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.

Section I.D. Universal Design Principles in the Kitchen

Universal 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.

Provide the same means of use for all users: identical whenever possible; equivalent when not.
Avoid segregating or stigmatizing any users.
Allow for privacy, security, and safety for all users.
Make the design appealing to all users.

Principle Two: Flexibility in Use

The design accommodates a wide range of individual preferences and abilities.

Provide choice in methods of use.
Accommodate right or left handed access and use.
Facilitate the user's accuracy and precision.
Provide adaptability to the user's pace.

Principle Three: Simple and Intuitive Use

Use of the design is easy to understand, regardless of the user's experience, knowledge, language skills, or current concentration level.

Eliminate unnecessary complexity.
Be consistent with user expectations and intuition.
Accommodate a wide range of literacy and language skills.
Arrange information consistent with its importance.
Provide effective prompting and feedback during and after task completion.

Principle Four: Perceptible Information

The design communicates necessary information effectively to the user, regardless of ambient conditions or the user's sensory abilities.

Use different modes (pictorial, verbal, tactile) for redundant presentation of essential information.
Provide adequate contrast between essential information and its surroundings.
Maximize "legibility" of essential information.
Differentiate elements in ways that can be described (i.e., make it easy to give instructions or directions).
Ensure compatibility with a variety of techniques or devices used by people with sensory limitations.

Principle Five: Tolerance for Error

The design minimizes hazards and the adverse consequences of accidental or unintended actions.

Arrange elements to minimize hazards and errors: most used elements, most accessible; hazardous elements eliminated, isolated, or shielded.
Provide warnings of hazards and errors.
Provide fail safe features.
Discourage unconscious action in tasks that require vigilance.

Principle Six: Low Physical Effort

The design can be used efficiently and comfortably and with a minimum of fatigue.

Allow user to maintain a neutral body position.
Use reasonable operating forces.
Minimize repetitive actions.
Minimize sustained physical effort.

Principle Seven: Size and Space for Approach and Use

Appropriate size and space is provided for approach, reach, manipulation, and use regardless of user's body size, posture, or mobility.

Provide a clear line of sight to important elements for any seated or standing user.
Make reach to all components comfortable for any seated or standing user.
Accommodate variations in hand and grip size.
Provide adequate space for the use of assistive devices or personal assistance.

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 40s, 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 Considerations

In 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:

Space Planning Design Criteria

Review: Principles of Universal Design

Section B:

Kitchen Basics

NKBA 40 Guidelines of Kitchen Planning

Section II.A: Space Planning

To 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:

Principle One: Equitable Use

Principle Seven: Size and Space for Approach and Use

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 cooks 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:

Principle Six: Low Physical Effort

Principle Two: Flexibility in Use

Principle Seven: Size and Space for Approach and Use

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:

Principle Seven: Size and Space for Approach and Use

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:

Principle Six: Low Physical Effort

Principle Seven: Size and Space for Approach and Use

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:

Principle Three: Simple and Intuitive Use

Principle Four: Perceptible Information

Principle Five: Tolerance for Error

Principle Seven: Size and Space for Approach and Use

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:

Principle Four: Perceptible Information

Principle Five: Tolerance for Error

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 users 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:

Principle Four: Perceptible Information

Principle Three: Simple and Intuitive Use

Principle Seven: Size and Space for Approach and Use

Assignment II.A

Segments of the Real Life Design Brochure can be viewed at www.geappliances.com.

Select Real Life Design Studio for the Easy Finder drop down menu

Select Universal Design under Ideas and Advice.

As you read through the web page, click on the blue text to view images from the Real Life Design Kitchen.

This web page also provides information on how to obtain a hard copy of the brochure for your use.

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;

As a consumer, what are some of the questions I should ask myself to see if Universal Design applies to me?

Who in your family would like to, or needs to, sit down while working in the kitchen?
Which option for seating in the Real Life Design kitchen would work best in your kitchen?
Does more than one person in your household cook or prepare meals and snacks?
What appliance or fixture would you most like to duplicate (i.e. second frig or sink or dishwasher)?
What are the ages and capabilities in your home?
Describe one feature of the RLD kitchen that would answer these age/capability-related needs.
Who in your family is tall or short?
Describe one feature of the RLD kitchen that would respond to the tall or short cooks in your family.
Who in your family needs or would appreciate extra lighting?
Describe one lighting source in the RLD kitchen that would benefit your family.
What special safety concerns do you have about those using the kitchen?
Describe one feature in the RLD kitchen that would or would not work to improve safety in your home.
Do you find some items in traditional kitchens are out of your reach? Do others find some things hard to reach?
List three storage ideas from the RLD kitchen that would help to eliminate these problems.
Would you like to reduce bending or stooping in the kitchen? Would you like to make working in the kitchen less tiring?
Describe one feature of the RLD kitchen that would reduce bending for you.
Do you ever find yourself rummaging through cabinets trying to find something?
Describe features in the RLD kitchen that would cut down on this.

Section II.B: Guidelines of Kitchen Planning

The space planning considerations discussed earlier are used as a basis for the National Kitchen and Bath Associations 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:

Basic kitchen shapes include the one-wall where the refrigerator, sink, and range are all placed on one wall; Corridor-shaped, with two parallel walls; the L-shaped kitchen with two walls perpendicular to each other; and the U-shaped, with three walls.

The traditional work triangle is comprised of three centers: the refrigerator, sink, and range. When a second sink, beverage chiller, and a microwave or wall oven are included, a secondary work triangle can be created to support a second cook.

The workflow in the kitchen follows a logical sequence of events. Groceries are carried into the kitchen and put away; meals are prepared and served; and dishes and table are set, cleaned, and put away. The layout of the kitchen and the work triangle should maximize the efficiency of this cycle. The flow from center to center may be determined by a number of factors: the relationship of rooms and the layout of the house, the age, size, and ability of each family member, and the number of cooks and the variety of activities to take place in the kitchen.

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 1-5

Guideline 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.

Although the area surrounding the back door does not provide the needed 18 clear space adjacent to the door knob, the plan does feature 42 walk aisles and 48 work aisles [Figure 2b.2]
Notice that if Guideline 1 is met in a two-cook kitchen, you will have provided both a parallel and a perpendicular approach.

Guideline 2

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.)

These recommended leg lengths provide for the recommended counter space between the work centers, yet maintain efficiency by minimizing steps between each work center.
Multiple work triangles may be used when two or more people cook. In multi-cook kitchens, duplicating appliances and differing their installation or application can improve flexibility, access, and function. For example, one dishwasher placed next to the main sink may be elevated 6 to 9 and a second dishwasher may be placed adjacent to the table.
In this floor plan, the kitchen shape is L-shaped with an island, the primary work triangle is created between the sink, cooktop, and refrigerator, and the secondary work triangle is created between the refrigerator, built-in microwave, and prep sink. [Figure 2b.2]

Guideline 3

No major traffic patterns should cross through the work triangle.

This allows the cook or cooks to work in the kitchen without interruption, plus, eliminating unnecessary traffic through the kitchen reduces risk.
Traffic from the back door to the family room does not pass through the work triangle. In this plan the oven is not considered part of the work triangle. Because traffic does pass in front of the oven, it was moved away from the door and the walk aisle is increased to 42 to cut down on conflict. [Figure 2b.2]

Guideline 4

No entry, appliance or cabinet doors should interfere with one another.

When an appliance or cabinet door is open, the work aisle and clear floor space in front of it is reduced, and when opposite doors conflict the work aisle and clear floor space is blocked and eliminated.
If two appliances are placed across from each other, check the appliance specs to determine the door swing dimension, and place the appliances so the door swings do not conflict and the work aisle and clear floor space are maintained.

Guideline 5

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.

The 65 walkway allows room for passage by or behind a person in a wheelchair.
Seating is provided by the table tucked under the spacemaker microwave on the backside of the island. Because there is adequate clearance behind three sides of the table, a person in a wheelchair has a choice where to sit and is not stigmatized. [Figures 2b.2, 2b.3]

Cabinets and Accessible Storage, Guidelines 6-12

Guideline 6

Wall Cabinet Frontage:

Small Kitchens - under 150 sq. ft. - allow at least 144" of wall cabinet frontage, with cabinets at least 12" deep, and a minimum of 30" high (or equivalent), which feature adjustable shelving. Difficult to reach cabinets above the hood, oven or refrigerators do not count unless devices are installed within the case to improve accessibility.
Large Kitchens - over 150 sq. ft. - allow at least 186" of wall cabinet frontage, with cabinets at least 12" deep, and a minimum of 30" high (or equivalent), which feature adjustable shelving. Difficult to reach cabinets above the hood, oven or refrigerators do not count unless devices are installed within the case to improve accessibility.
As you read these guidelines, keep in mind that there are conversions for kitchens where conventional cabinetry is not good planning (see clarifications of Guidelines 6 and 8 in UK&BP).

Guideline 7

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.

This guideline addresses the efficiency of placing dish storage within a step of the main clean-up sink so dishes can be put away without walking great distances.
Dish storage can be found in wall cabinets, a plate rack above the sink, and more universally, in the hutch-like cabinet placed above the dishwasher or the open shelves on the back of the island. [Figure 2b.3]

Guideline 8

Base Cabinet Frontage:

Small kitchens - under 150 sq. ft. - allow at least 156" of base cabinet frontage, with cabinets at least 21" deep (or equivalent). The blind portion of a blind corner box does not count.
Large kitchens - over 150 sq. ft. - require at least 192" of base cabinet frontage, with cabinets at least 21" deep (or equivalent). The blind portion of a blind corner box does not count.

Guideline 9

Drawer/Roll-out Shelf Frontage:

Small kitchens - under 150 sq. ft. - allow at least 120" of drawer or roll-out shelf frontage.
Large kitchens - over 150 sq. ft. - allow at least 165" of drawer or roll-out shelf frontage.
Multiply cabinet width by number of drawers/roll-outs to determine frontage. Drawer/roll-out cabinets must be at least 15" wide and 21" deep to be counted.
Drawers and roll-out shelves are an ideal universal feature because storage items can be easily identified and accessed.

Guideline 10

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.

This guideline is intended to improve access and make the space useable by more people most of the time, by stipulating storage be placed within the universal reach range of 15 to 48 above finished floor height and near its point of use.
The hutch in Figure 2.04 is a wonderful example of this guideline because the glass door storage is visible and accessible to a standing or seated user. [Figure 2b.3]
Note also the 12 deep open shelves on the backside of the island that can be easily identified and accessed. [Figure 2b.3]
Whether in an appliance garage or on a railing system, the backsplash located above the counter and below the bottom of the wall cabinet is an ideal place to store easily accessible items within the universal reach range. The backsplash railing system here provides visible and accessible storage on the otherwise non-functional backsplash. [Figure 2b.4]
The pantry cabinet illustrated in Figure 2.05 includes accessories and roll-out cart within the universal reach range. [Figure 2b.5]

Guideline 11

For a kitchen with usable corner areas in the plan, at least one functional corner storage unit should be included.

Regardless of a cooks abilities, accessing items in a corner cabinet can be difficult and awkward.
Functional corner units can include swing-out shelves, lazy susans, or peninsula cabinets that can be accessed from the backside. . [Figure 2b.6]

Guideline 12

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.

The receptacle should be easily accessible and should be removable without raising the receptacle bottom higher than the unit's physical height. Placing the receptacle on a flat roll-out shelf allows the unit to be removed by sliding it laterally, rather than lifting it up. [Figure 2b.7]

The clients sequence of clean up will determine where the waste receptacle should be placed. Typically, near the sink or dishwasher is ideal.

Appliance and Fixture Placement, Guidelines 13-21

Guideline 13

Knee 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.

As mentioned earlier, a 36 wide, 19 deep, and 27 height knee space is recommended. However, knee space width and counter heights will vary according to the clients specific needs or comfort.
The height of the armrest on a wheelchair may dictate the clear counter height.
A covering or panel protects the user from rough surfaces, hot elements, and the working parts of the appliance or fixture, or protects the appliance, fixture or plumbing from repeated impact.
To the greatest extent possible, knee space should be planned below or adjacent to sinks, dishwashers, cooktops, ovens, and refrigerators to improve clear floor space (see Guideline 14 below). For example a knee space below the sink [Figure 2b.8] allows a seated user to occupy a comfortable position at the sink and have access to the dishwasher.

Guideline 14

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 raised toe kick of 9 to 12 allows clearance for the footrest on most wheelchairs and up to 6 of the toe kick depth may be included when figuring the length of the clear floor space.
Depending on adjacent clear space, up to 19 of the knee space can be included in the length of the clear floor space. [Figure 2b.9]
Clear floor spaces can be found in front of the appliances in the New Home Essentials kitchen. [Figure 2b.10]

Guideline 15

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.

When the sink is placed at an angle in the corner, a clear floor space is needed between the sink and dishwasher so someone can be positioned in front of the sink when the dishwasher door is open. Guideline 15 recommends 21 from the edge of the angled cabinet to the edge of the dishwasher. [Figure 2b.11]

Guideline 16

The edge of the primary dishwasher should be within 36" of the edge of one sink.

This guideline gives the designer an opportunity to improve access by raising the dishwasher 6 to 9 above the floor, yet maintain a continuous height counter around the sink, as discussed in Guideline 24.
Figure 2b.12 illustrates a dishwasher raised below a 42 high counter with two shallow drawers and a wall cabinet with glass doors above. [Figure 2b.12] The 9 high toe kick depth can be used to configure the clear floor space as discussed in Guideline 14.

Guideline 17

If the kitchen has only one sink, it should be located between or across from the cooking surface, preparation area or refrigerator.

Because the sink is an integral component of the food preparation, baking, beverage, and clean-up centers, it is recommended that the sink should be located between or across from the range and refrigerator so it is always within reach.
In this kitchen the main sink is accessible to both the cooktop and the refrigerator, and the dishwasher is placed to the left of the sink so it does not interrupt this work triangle. A prep sink may be incorporated between the refrigerator and the cooking surface to create a second triangle. [Figure 2b.13]

Guideline 18

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.)

The installation of a micro/hood above the cooking surface is not a universal design because the bottom of the unit is above the 24 to 48 height recommendation, and there is a safety concern when reaching over the cooking surface [Figure 2b.14].

Guideline 19

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.

This height can be achieved by placing the microwave below a wall cabinet, on the counter, or in a raised base cabinet.
This spacemaker microwave is installed below a 42 high counter, and either the counter above or the table below provides a landing counter surface. [Figure 2b.15]
As mentioned in Guideline 18, installation of a micro/hood above the cooking surface is not a universal concept.

Counter Surface and Landing Space, Guidelines 22-34

Guideline 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.

Designing multiple counter heights offers flexibility in the space for a variety of users. A 30 height is comfortable at a knee space, and a 42 high counter on an island is ideal to create a backsplash or provide a visual barrier at a cooktop or sink. [Figure 2b.15]

Guideline 23

Countertop Frontage:

Small kitchens - under 150 sq. ft. - allow at least 132" of usable countertop frontage.
Large kitchens - over 150 sq. ft. - allow at least 198" of usable countertop frontage.
Counters must be a minimum of 16" deep, and wall cabinets must be at least 15" above their surface for counter to be included in total frontage measurement. (Measure only countertop frontage; do not count corner space.)

Guideline 24

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.

When raising the dishwasher, this guideline maintains the working counter surface on either side of the sink. In this kitchen, the 24 minimum is to the right of the sink. The small countertop above the dishwasher shouldnt be considered a working counter because it is only 6 deep. [Figure 2b.15]
Guideline 16 and Guideline 24 should be referenced when raising a dishwasher.
Caution: If a sink is to be placed at an angle in the corner or near a corner, the clear floor space should be maintained.

Guideline 25

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.

The landing counters provide a safety feature because items may be hot to handle or heavy and need to be set down quickly.
A pull-out counter below the built-in microwave can be used to provide a landing counter when needed. [Figure 2b.16]

Guideline 27

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 9 and 15 landing counters allow the handles of pots and pans to be turned to the side, rather than to the front, where someone passing by could accidentally bump or knock over a hot pot or pan.
To further improve function, the countertop surface surrounding the cooking surface can be ceramic tile, stone, stainless, or otherwise treated to support hot items. Figure 2b.17 illustrates a ceramic countertop around the range and easily accessible spice shelves within the universal reach range. [Figure 2b.17]
On an island or peninsula where there is no backsplash, the countertop should extend at least 9 behind the cooking surface. [Figure 2b.18]

Guideline 28

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.

A 15 landing counter is needed next to or directly across from the refrigerator on an island or peninsula. This landing counter is a place to set the grocery bag when unloading produce, or to pour a glass of juice.
A landing space is critical to universal design, because some people may lack the strength or stamina to carry items a great distance. (Guideline 28)
The landing counter in the New Home Essentials floor plan is placed on the handle-side of the refrigerator so a person does not have to reach around the door to access the counter. [Figure 2b.19, 2b.20]

Guideline 29

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.

As mentioned earlier, the recommended landing space around a cooking appliance is not only a convenience, it is a safety factor.
Particularly important because the oven door does open into a traffic pattern from the back door to the living room, a landing counter is designed to the right of the oven. [Figure 2b.20]
In this kitchen, the landing counter doubles as a computer station and baking center [Figure 2b.21, 2b.22]

Guideline 30

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.

A continuous work surface is ideal.
Placing a tall tower between the work centers eliminates a continuous countertop, forcing a person to lift and carry items from work center to work center.
As we look at the kitchen from left to right, the glass door hutch surrounds one side of the continuous countertop and the tall refrigerator, built-in microwave, and narrow pantry are placed to the other side. A tall pantry and the oven cabinet are grouped together along the kitchen/laundry room wall. [Figure 2b.23]

Guideline 33

Kitchen seating areas require the following minimum clearances:

30" high tables/counters -- allow a 30" wide x 19" deep counter/table space for each seated diner, and at least 19" of clear knee space
36" high counters -- allow a 24" wide by 15" deep counter space for each seated diner, and at least 15" of clear knee space
42" high counters -- allow a 24" wide by 12" deep counter space for each seated diner, and 12" of clear knee space
A comfortable height for most people is 30 or table height, and this height is also typically ideal for a person using a wheelchair. The table shown here is approximately 36 x 48 [Figure 2b.24]

Guideline 34

Open countertop corners should be clipped or radiused; counter edges should be eased to eliminate sharp corners.

A standing adult can bruise a hip, a child can bump their head, or a seated user could scratch their arm if the corner is sharp.
Regardless of height, all open counter tops should have a radius or clipped corner with an eased edge to help minimize any safety concerns.
The counter edge illustrated provides an opportunity for visual contrast between the white and navy blue to indicate the edge of the counter. [Figure 2b.25]

Room, Appliance, and Equipment Controls, Guidelines 35-40

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.)

As mentioned earlier, controls, handles and pulls should be easy for anyone to use with minimal strength, dexterity, and grasping abilities.
A simple test to determine universal design is to operate a control with a closed fist. For example, with an arm full of grocery bags, a lever handle on the backdoor can be opened with an elbow or the side of the wrist, but a door knob requires the entire hand to turn the knob to open.

Guideline 36

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.

This height is within the universal reach range of 15 to 48 above the floor so they can be easily accessible to a variety of users.

Guideline 37

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.

Recessed lighting in the ceiling provided general lighting to the entire space, and hanging pendant lights above the island provide task lighting. [Figure 2b.26]
This kitchen illustrates a combination of natural light and artificial lighting. [Figure 2b.27]

For additional information and clarification on a two-cook kitchen, the NKBA web site offers a detailed article at http://www.nkba.org/consumer/UnderStandRemodel_Articles_main.asp. Simply scroll down and select Planning a Kitchen for Two Cooks. Use this article and the 40 Guidelines of Kitchen Planning as reference to make universal recommendations to the clients.

Section III: The Parts and Pieces

Materials and Products

Once 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:

Cabinetry
Pantries
Backsplash Storage

Section III.A

Cabinetry

(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

Lowering or bringing wall cabinets to the counter [Figure 3A.1] will increase accessibility and often add aesthetic interest. In some instances where counters are raised for ease of access to appliances, lowering the cabinet to a 42 high counter, that is less usable as a working surface, is an ideal solution.
Cabinets brought to the counter [Figure 3A.2] may be a standard door configuration or small drawers or tilt-out bins, which allow the door to swing open, clear of items on the counter.
Wall cabinets may be set at the standard height and lowered as necessary by mechanical or motorized means. When meeting an obstacle, these systems have safety-stop mechanisms.
Available yet costly are motorized rotating shelf / cabinet systems that work in Ferris wheel fashion or others that work in a rotating carousel or lazy susan fashion [Figure 3A.3]
Manual pull-down shelves bring stored items from the outside range of 48 to a reachable range. The unit illustrated in Figure 3A.4 is available from Hafele America for wall cabinets 12 to 33 wide [Figure 3A.4].
Tambour, sliding and bi-fold door appliance garages [Figure 3A.5] house small appliance storage, and eliminate the need for lifting heavy items off the counter. Thoughtful placement of outlets within these spaces is essential.
Open shelves make recognition of stored items easier for those with visual impairments. For those with cognitive difficulties, the open shelving also reduces the need to hunt for needed items.
Glass doors on cabinets with interior lighting [Figure 3A.6], is another way to assist those with reduced visual and cognitive function.
Some users have found that swing-up doors make access easier if balance or other needs are a consideration, particularly as they swing out of clear space and wont be a hazard.
Adapting a wall cabinet with a tambour doors is another option for ease of access.
For larger cabinets, double bi-fold doors may be another solution for those with balance concerns [Figure 3A.7].
Lazy susans can be added to diagonal corner wall units to facilitate access.
Tray dividers, for trays, cutting boards and platters, in full depth (24) wall cabinets over refrigerators, while beyond the universal range, provide the best access for those with reach beyond 48. For those whose reach range must be within 48 A.F.F., tray dividers installed beginning at 45 A.F.F. in a tall pantry cabinet, may be a solution. By reaching the lower front edge of the space, the user has access to what would otherwise be beyond her/his reach.

Base Cabinets

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:

Lazy susan units in corner units and half moon swing-out shelves in blind corner base cabinets insure ease of access without deep bending. These units, however, do cut back on the maximum use of space.
Recyclable waste container units with three bins can be placed into base corner cabinets, simplifying the separation of waste items [Figure 3A.8]. Notice that this design allows the user to empty waste bins by raising them just enough to get them out of their rack, in this case about 2.
Single, double or triple [Figures 3A.8 & 3A.9] pull-out waste containers can be placed in base cabinets, ideally near the sink and/or primary work surface.
Drawer units with heavy-duty full extension slides provide the greatest access and use of interior space. Roll out shelves [Figure 3A.10] may also be used, but require two separate steps: opening the cabinet doors, and pulling out the shelves. Opening and maneuvering around base doors (and wall cabinet doors) can be an obstruction for those with dexterity and balance concerns, as well as for seated persons. Heavy-duty full extension drawer slides are a welcome addition to minimize reaching.
Pull-out work surfaces are designed in a variety of materials and configurations as seen in the cutting board or the pull-out illustrated in [Figure 3A.11]. Typically, they replace the standard top drawer and often provide knee space for the seated cook and additional counter space for all users. As more and more kitchens are creating work centers, the extra pull out work surface may appear in more than one location.
Tambour units that slide horizontally can also be used in base cabinets [Figure 3A.12].
Stored items in wall cabinets (12 deep) used as base units [Figure 3A.13] at the end of a line of cabinetry, at tight passage areas, or the end of islands are more accessible than in standard 24 deep base cabinets. These cabinets may have tempered glass inserts, wire mesh inserts, punched tin inserts or open shelves without doors. Not only does it make these cabinets ideal for display or aesthetically pleasing in transition to an eating area or family room, but it is ideal for those with reduced vision.
Step stools can be added to base cabinets to increase the upper limit of the reach range [Figure 3A.14]. These step stools can simply be stored in the cabinet (with a tray divider to hold it in place). They can also be attached to the cabinet door folding down in place when needed. The latter form means that the user does not have to lift the stool or open or close it. It does, however, limit the reach area by being permanently attached in one location. Step stools may also be stored in the toe kick space. The disadvantage is that this location is below the reach range, but where space is at a premium, this may be the best solution.
Drop-down hinging (with positive stops), sometimes found with hampers, is excellent for storage of dog food, recyclables or other bulky items. Reaching the bottom and interior space in these cabinets can be awkward.

Additional Ideas:

With the upper limit reach of 48, and particularly for island applications, spice drawer inserts provide ease of access to spices and are often located in more than one work center area.
Cutlery inserts, knife inserts and other plastic and metal drawer organizers facilitate cooking and also assist those with visual impairments.
Tray dividers efficiently store trays, muffin tins, cookie sheets, cutting boards, and platters, and are easier to reach than stacking and lifting items.
Towel bars, paper towel holders and other accessories aid in the efficient use of the space.
Narrow cabinets can be designed as pull-out units with the door attached to a rack [Figure 3A. 15] are ideal for full access from either side and excellent for storing oils and tall bottles or canisters.
Space permitting, ironing boards can be built into an upper drawer [Figure 3A.16] eliminating the need to bring and set up an ironing board from another space or broom closet.
Mixer lifts [Figure 3A.17] are an alternative to lifting heavy mixers out of base cabinets. Again, storage needs are a consideration in any universal kitchen, and for many, keeping a mixer accessible on a counter (or in an appliance garage) is a better solution.
Vanity cabinetry or accessibility-oriented cabinetry can be used to create sections of work surface/cabinetry at a height more comfortable for seated cooks.

Base Cabinet Toe Kick Height

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 by eliminating the standard 4 toe kick and building up a 10 toe kick for the standard 30 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:

Transfer items from a cabinet, counter or appliance [Figures 3A.19 & 3A.20] to another work area;
As a work surface for chopping or baking;
As an island in a small space;
Bring items, such as food preparation items in a pantry [Figure 3A.21], in from another room or when clearing a table;
Transfer clean or dirty dishes;
As a serving cart into a family or dining area; or
As a way to move food/table items from indoor to outdoor cooking areas.

Balance and weight on the cart are particularly important for those who may rely on the cart for support. Some users find that a custom designed cart can eliminate the need for a walker or cane while working in the kitchen. Wheel locks can improve safety in a fixed position, but require significant coordination and balance to release. Evaluation by the potential user is advised. Note the quality of the casters in Figure 3A.21.

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

Open butcher block tops for cutting that rest on wooden or metal legs with wood, or chrome wire shelving below that also may fit into an open space;
Shelves below may or may or may not have rails;
All open wire shelves designed for storage and transference rather than working surface;
Those with working or tray tops, towel bars railing, and specifically designed lower shelves to house bottles (wine, oils, etc.); or
Those that can be used on a patio to supplement grill space and serving of cold foods or beverages with coolers, ice chests, etc.

Cabinetry Ideas for Knee Spaces

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:

The cavity left vacant by a rolling cart gives the user a counter space to work from when the cart is placed in a different area [Figures 3A.27 & 3A.30].
Corner storage is often poorly used and difficult to access, but it may be the ideal location for a work surface or sink with knee space under an apron panel. A diagonal panel should be set behind the knee depth to conceal the dark, dirt-catching corner, or in the case of a sink, to barricade the plumbing.
Retractable doors [Figure 3A.31], commonly used in TV entertainment centers, close off an open area to keep it flush with adjacent base cabinetry when not in use, and when retracted will not block access to adjacent cabinets. In planning, additional width must be added, as most retractable doors use a minimum space of 3 per side.
Another alternative is the use of the EZ Fold hinge, which is designed to fold doors back flat against the adjacent cabinet revealing full access to the knee space [Figure 3A.32]. The disadvantage is that it makes access to neighboring cabinets difficult, but it requires less maneuvering, takes no space from the open area, costs less, and requires less maintenance.
A small dropped knee space may be created as an entirely separate area with a change in countertop material as illustrated in Figure 3A.33.
When knee space is created under a sink, care must be given to conceal plumbing fixtures to prevent the risk of scalding and reduce the impact on plumbing by mobility aids. This can be accomplished with a diagonal apron panel or at minimum, and less attractive, padding the pipes [Figure 3A.34].
Cooktops as well may need to be concealed with apron panels [Figure 3A.35].
The bottom side of a sink or cooktop should also be covered as protection from rough edges or wiring, and in a sink to help reduce noise.
Sinks, cooktops, and dropped counter areas may be raised or lowered with mechanical hand cranks or motors. This feature allows different members of the family the ability to use counter space and specific appliances at varying heights according to need, comfort level, and function [Figures 3A.28 & 3A.34].
Permanent swing-out seats can be hinged to pivot into a knee space and to be pulled out only when in use [Figure 3A.36]. For the user with less stamina or balance this provides the ability to sit and work at either the 30 or 36 height surface.

Tall Cabinets & Walk-In Pantries

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:

The specific items to be stored: whether food, dishes, bulk items, etc.;
The tall cabinets location in relation to the major appliances;
The frequency of use; and
The distance to set-off space.

Tall lazy susans may also provide ease of access within the reach range. Note the unique application of a curved door front revolving susan in Figure 3A.37.

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 Butlers 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:

Railing systems, usually in chrome, brass, or stainless steel [Figure 3A.39];
Racks (usually chrome or coated metal);
Hooks;
Spice racks recessed in between studs; and /or
Shallow shelves (in wood, stone, stainless steel or glass).

These accessories are designed to store:

Cookbooks open to a particular recipe;
Utensils;
Oils, condiments and spices;
Paper towels, foils, and wraps; and
Small bowls or containers.

Though not limited to the backsplash area, it is worth mentioning appliance garages at this point. Created from cabinetry with tambour, bi-fold, sliding, or lift up doors, appliance garages are most successful when they are built into a corner or on an extra deep (30 deep or greater) section of counter. Most users can reach 21 deep, so that the front edge of a coffee maker or mixer, for instance, is accessible even at a greater counter depth. The need to lift heavy appliances is eliminated by storing them in these garages. As with all products, the type of door should be tested. Tambour doors may become tight in the tracks and can be difficult to raise and lower. Bi-fold doors require clear space in front of the doors and the handles on lift up doors must clear the front of the wall cabinet above.

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.

Construction style and quality are a factor for the long-term use and daily usability of the cabinetry. Frameless cabinetry, for instance, provides better access to the greatest amount of storage within each cabinet. In selecting cabinetry, the quality of the drawer slides, door hinges, shelving thickness and material and durability of the drawers themselves all should be considered. Often the ability to raise the toe kick will also help to determine the cabinet line that is most suitable.
The selection of cabinets with 180? hinging is recommended for ease of access to stored items. Retractable hinging, EZFold hinging, swing-up and swing doors as mentioned earlier in this section, all contribute to improving the function in a universally designed kitchen.
Handles with soft edges, that allow fingers to pass through, should be selected for cabinet drawers and doors over knobs [Figure 3A.40]. The choice should be one that will aid, not hinder opening a cabinet if the user has limited strength or dexterity. Where possible, a strong contrast between the handles and the cabinet finish, aids all users, including those with visual impairments or aging eyes.
The quality of cabinetry finish is important. Finishes that cannot withstand vigorous use or frequent impact by wheelchairs or walkers should be avoided. For instance, high gloss finishes are not recommended as they may cause glare and are easily scratched or cracked.
As mentioned earlier, the quality (particularly durability) of hardware, door hinges or drawer slides, etc. is critical to the ease of use daily and to insure long-term function. Heavy-duty full extension slides for instance, can make a tremendous difference to the access of stored items.
Touch latches may be a consideration in specific situations, as they eliminate door handles in high traffic areas, and improve access for those with limited grip/strength.

In addition to their standard cabinet lines, Kraftmaid Cabinetry offers a universal line of cabinetry called Passport Series. To view photographs and general specifics on their website, select Universal Design under Kitchens.

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.

Section III.B

Countertops

(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 todays 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 high) and 1 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.

Type	Pros	Cons
Motorized	The push of a button to raise and lower a top offers independence and great flexibility	Costly
Mechanical	Moderately priced, this system offers great flexibility	Requires more manual dexterity
Manual	These counters are pre-designed (on adjustable brackets) to be raised or lowered at a particular time	Not designed for daily or frequent adjustment

Countertop Work Surfaces Basic to the function of a kitchen is the appropriate balance between appliances, storage and working space. When planning the universal kitchen, care and attention must be paid to the amount of space occupied by each appliance or fixture, including sinks. The design must allow enough space between appliances for set-off and preparation (see NKBA Kitchen Planning Guidelines). Again, keep in mind that this surface must be in sufficient lengths at the same level. Creative planning is required to insure that each function that occurs in the kitchen can be accomplished by a variety of users safely and efficiently. This often results in work centers that have dual or triple functions. For instance, a breakfast nook table strategically placed can act as an eating area, a message center and a preparation counter at the lowered height of 30AFF [Figure 3B.6].

Materials, Fabrication & Installation

Surfacing 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:

Resilient: when something is dropped on this, there is some forgiveness before breaking;
Heat Resistant: equipment may be placed on this directly from the oven or cooktop;
Flexible Fabrication: allows for contrast in touch, shape and color;
Easy-care: wipes clean with water, no maintenance; and
Durable: if damaged, this can be repaired, does not need to be replaced.

The following reference table for material characteristics compares these qualities with the various categories of surfacing materials. Surfacing Material Characteristics

Material	Resilience	Heat Resistance	Flexible Fabrication	Easy Care	Durability	Cost
Butcher Block	H	N	H	N	H	M-h
Tile	N	H	H	S	H	M
Plastic Laminate	S	N	H	H	S	A
Solid Surface	S	N	H	H	H	H-M
Stone	N	H	S	H	H	H
Stainless Steel	N	H	S	H	H	H
Concrete	S	M	H	S	S	H

Key for all columns except cost:
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.

Butcher Block: Resilient and ideal as a cutting surface, this material is easily fabricated [Figure 3B.7]. The placement of butcher block in wet areas must be cautioned and avoided.
Tile: Tile can offer an excellent heat-resistant surface at an affordable price, and the color contrast potential is ideal for those with visual impairments. Raised edge pieces give some protection against spills. A smoother surface is achieved when using tiles that have an even flat surface and clean 90? edges to minimize tipping, and to minimize grout line spaces, which can be a maintenance issue.
Plastic Laminate: Cost effective, easy to clean surface and wide selection of colors and contrasting edges available make laminate an attractive selection. Its use is sometimes limited because it will scratch or burn if misused and cannot be repaired.
Solid Surface: A great choice for ease of maintenance, flexible fabrication, including soft edge treatments and inlayed color contrast as illustrated in Figures 3B.8, 3B.9 & 3B.10. This material is somewhat heat resistant and minor burns or scratches are easily removed. Integral sinks add considerably to the ease of cleaning. Local fabricators may be willing to reduce the standard sink depths by cutting and refusing the solid surface sink.
Stone: A wide variety of natural stones are available from granites to marbles to lime stones [Figure 3B.7]. These counters are durable and easily maintained, and extremely resistant to heat as well as to scratches. Hardness makes stone an unforgiving surface for those prone to dropping things.
Stainless Steel: Both heat resistant and durable, these counters can be fabricated in a variety of ways including raised lip edges and integral sinks or backsplashes [3B.11].
Concrete: Smooth to the touch, these counters develop a wonderful patina over time and there are an endless choices of color and inlay possibilities allowing clues or cues to be built directly into the counter surface. However, its porosity and brittle nature can cause maintenance concerns not expected at this price point.

Countertop Fabrication

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.

Location: To aid those with limited dexterity, visual impairments or cognitive limitations, counters on either side of the cooktop surface or adjacent to an oven should be heat resistant to allow for transfer of hot items.
Contrast: People with visual impairments are usually aided with a color contrast on or near the edge of the counter. Lighter colors will reflect light, acting as a passive light source, and a section of darker counter will help in measuring or working with light foods. This thought can be carried further in that color-coding areas of the kitchen can assist those with cognitive impairments to sort, sequence and recall.
Edge Treatments: A change of surface or texture is a tactile indication of the counter edge (and can help to contain spills). Clipped corners and rounded or beveled edges, make edges less dangerous. Railings may be added to counter edges, but most will not support weight and should never be suggested as support rails [Figure 3B.12].
Knee Spaces: Knee space tops should be installed so that they can support full body weight. Appropriate selection of hardware and proper installations require special attention for knee space tops and other overhangs (for further details refer to Chapter 4, p.88-89).

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 doesnt 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.

Ice & Water Dispensers: Dispensers in the door provide access without opening cumbersome doors. Assess the pressure required to operate the dispenser, before finalizing the selection.
Quick Access Refreshment Doors: These can be used alternately as a shelf.
Door Handles:
- The design of the space between the handle and the door should allow an opening through which fingers or an assistive device (such as a towel that can be grabbed by the ends) may aid in opening the door.
- The handle itself should ideally be 1 thick.
- Non-slip material on the handles provides greater leverage
- Note that decorative panels reduce the clearance between the door and the handle and often require a change in hardware.
Controls and lighting: Check that the location of the controls and the lamps are closer to the front for ease of access and increased readability.
Storage: Roll out shelves and deeper door storage improve access. Shallower units also keep stored items closer to the front.
Doors: 180? hinging allows greater access.

The type of refrigerator is central to the selection.

Side-by-Side Refrigerators: Within the universal reach range, the side-by side offers the greatest amount of storage [Figure 3C.2]. Additionally, the narrow doors are easier to maneuver around. When both doors are open, a rolling cart facilitates the transfer of items from the refrigerator to a work surface. This is particularly useful if the set-off counter is to the right of the refrigerator side hinge, making it awkward to place items on the counter around the open door.
Top-Mount Freezers: For all but seated or shorter users, the top-mount offers some access to both sections without excessive reaching or bending. A problem arises in that any unit with the freezer beginning within the reach range limit of 48 will be too small for most households. In most top-mount units of sufficient capacity, seated or shorter users will be unable to reach the freezer section.
Bottom-Mount Freezers: The bottom-mount provides access to both compartments for all users [Figure 3C.3]. A roll-out freezer section, as illustrated in [Figure 3C.4], is preferred over a side door model.
Separate Refrigerators/Freezer: If budget or space constraints are of no concerns, the separate refrigerator and freezer provides maximum access.
Drawer Refrigerators or Freezers: Two drawer all-refrigerator or all-freezer units are available for placement under standard height counters [Figure 3C.5]. If these units are raised slightly, they provide full access and can be located closest to the-point-of-use.
Technology Aided Refrigerators: Technology is making the development of smart refrigerators possible. Prototypes, as illustrated in [Figure 3C.6], allow the cook to know what is in the refrigerator, the freshness of the items stored, and the items that need to be replaced. For many users, this will reduce the chore of digging through the refrigerator to assess what is needed at the super market, a particular benefit for those with cognitive difficulties.
Integrated versus Built-in Styles versus Standard: Standard refrigerators are 28 30 deep plus their doors, which can be as much as 4 with custom panels. Because this creates an obstruction, standing 6 or more beyond adjoining cabinetry, they can create serious access problems. This can be compensated for by designing a wall pocket into which the refrigerator is recessed or by blocking adjacent cabinetry and creating extra depth on the counters, as when an appliance garage is desired. An alternative is an integrated or built-in style refrigerator, as the 24 case depth eliminates the space problem. Though the cost of the integrated style is significantly higher and the built-in style is slightly greater than standard models, the extra construction costs must be factored into the cost comparisons. Door swing and adjacent counter must be considered carefully when the refrigerator and adjacent cabinets are flush, but the improved access and appearance are worth it.

Microwave Ovens

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 bottom of the microwave oven should fall between 24 and 48 off of the floor.
Some drop-down door models, allow the door to act as a landing space for set-off location when testing or removing hot items.
Counter space adjacent to or just below a microwave is ideal for space for hot items .
A microwave set into a diagonal corner makes excellent use of typically wasted deep corner space [Figure 3C.7], but will be accessible to a cook using a wheelchair only if there is a knee-space below.
Creating a knee space adjacent to the microwave extends the cooking capacity of a seated cook. In the case of a left hinge, the knee space should be below and to the right of the microwave.
A microwave set at counter height with continuous counter space allows for improved access/transfer.
Microwave ovens that are not pocketed into the wall or placed diagonally in a corner, may leave less than 10 of clear counter space in front of the oven. In such cases, it is recommended that a pull-out shelf or rolling cart directly below be used or that counter depth may be increased (as for a refrigerator or an appliance garage).

Consider the control location and design when selecting the most appropriate model. Controls should not be obstructed and should fall within a comfortable reach range. High contrast clearly visible indicators with simply defined functions and individual buttons for specific functions work the best for people with visual or cognitive impairments. Many models have audible indicators or tactile overlays available, to allow the user to see, feel, or hear the function.

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.

Doors: Oven doors can prove to be an obstacle to oven interior access. Side-swing doors are better for many people, as they permit the cook to move closer to the oven [Figure 3C.9], but as yet, they have no locking system to prevent the hot door swinging back towards the cook. Smaller ovens with shorter doors improve access for many. Either way, the door handle and hinging should permit the user to open and close the door with a minimum amount of strength and dexterity.
Interiors: Most ovens today are designed with self-cleaning features, minimizing the difficulty of keeping the oven cavity clean. When choosing a particular oven, attention should be paid to the interior lighting and the ease and strength of the racks.
Oven Controls: Touch pads and digital read outs can make controls easy to read and operate. Additionally, those units with high contrast and multiple cuing systems or audio cues are preferred. Many ovens also offer a control lock-out feature.

The location of the oven in relation to other appliances, work surfaces, knee space and height are all of major importance in planning for the optimum oven location. The selection of the model as suggested above will also dictate the placement of the oven. A side-swing oven will need good landing counter opposite the hinged side of the oven or a rolling cart that can be pulled into position. If this is not possible, a drop-down may be the better choice. The following features should be kept in mind when planning the location of the oven.

The controls of the oven should not exceed the upper limits of the reach range (48) and the bottom rack should be no lower than 15.
The bottom of side-swing units should be set at adjacent counter height. Drop-down models should be installed lower, so that one oven rack is at the height of the adjacent counter.
Two single ovens set to open at or just below counter height [Figure 3C.10], give the cook maximum use of both ovens, eliminating bending or reaching as in stacked double ovens.
Single wall ovens may be raised at the end of an island [Figure 3C.11]. Note, that these controls are at an ideal height for a seated adult user, but may be a safety concern for younger children in the home.

Other Considerations:

Pull-out shelves can be located below the oven in a side-swing model to act as a temporary resting space, similar to a drop-down oven door [Figure 3C.12]. Keep in mind that a pull-out shelf may impede access to the oven for a seated user.
A knee space next to the oven or a rolling cart that resides in the open knee space or close at hand is recommended.
Heat resistant surfaces should be planned for set-off spaces, whether adjacent counters, pull-out shelves or rolling carts.
Rolling carts are not only designed as a temporary landing counter, as seen in figure 64, but can act as a safe transfer vehicle to a table or serving area.
Consideration should also be given to the storage of cooking equipment at a height reasonable for lifting according to bulk and weight.

Cooktops

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.

Smooth surface cooktops are not only easy to clean, but offer the least amount of difficulty when transferring pots and pans to and from adjacent surfaces. In selecting the cooktop, check that the on/off and hot/cool indicators are visually clear (preferably with audio cues as well). Induction cooktops automatically shut off if misused (dry pan, no pan on burner) and most digital control models offer control lock-out. Figure 3C.14 illustrates a smooth edged glass cooktop with easy to reach front controls.
When available, it is important to choose a cooktop that is flush (or with a minimum raised surface) with the counter [Figure 3C.14].
Selection of cooktops with raised burners should be made on the basis of a minimum height and ease with which pots may be slid across burners. For instance, some gas cooktops have grates that blend from one burner to the next, allowing pots to slide all the way across the cooktop.
Front controls eliminate the need to reach over pots or hot burners [Figure 3C.14].
High contrast blade controls with visual and audible indicators are another universal option.
When space allows, double burner units with set-off space on either side are an option [Figure 3C.15] that eliminate the need to reach over hot burners and pots as illustrated in Figure 3C16. Note that the Figure 3C.15 shows space on only one side, but space on both sides is important.
Individual burner units placed in a row [Figure 3C.17] are another option, although a limited number of manufacturers offer these units, which can also be costly.

As with the range, NKBAs Guidelines of Kitchen Planning recommend a minimum set-off counter space of 9 on one side and 15 on the other [Figure 3C.18]. Most cooktops are set at the standard 36 height. Lowering the cooktop to a height of 30-34 [Figure 3C.19] is preferred as long as the adjacent countertops are at the same height. The lower height improves access for seated users and still works well for most standing cooks. Ideally, knee space (the full width of the cooktop) is designed with a minimum depth of 19 (allowing for concealed downdrafting at the back of the unit) as shown in figure 72. This cooktop is set into a motorized adjustable height countertop, as discussed earlier.

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.

The mass and shape of the unit should not obstruct the cook.
Radiused edges and corners may be advisable particularly for those with balance and mobility difficulties.
The controls should be at the front of the unit, sometimes relocated into the front of a base cabinet or filler for ease of access.
The level of sound/noise at maximum is a consideration to keep in mind.
Some models offer automatically activated fire extinguishers triggered by cooktop fires.
Easily accessed, dishwasher safe filters and light bulbs minimize maintenance difficulties.

Dishwashers

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:

The feedback systems should be clear and offer feedback in different modalities for people with different abilities.
The degree of strength or dexterity required to operate a control needs to be assessed. The ANSI and UFAS standard suggests that the control be operable with one hand without gripping or twisting using more than 5 pounds of force. If you can operate a control with a closed fist, without excess pressure, then it is probably suitable. In addition, another rule is one function per control [Figure 3C.24].
Color and contrast are also critical for visual cuing [Figure 3C.24].
Lever controls work the best, although they are not always available. Add-ons through specialty product suppliers are available. Blade handles work well, with the least functional being smooth round knobs. Note the various types illustrated in Figure 3C.25.
Touch controls are desirable for many users, and are increasingly available on all types of appliances [Figure 3C.26].

Additional Suggestions:

Redundant and high-contrast cuing is helpful for people with visual or hearing impairments or cognitive difficulties.
Multiple cuing may take the form of flashing lights and sound.
Levers that click into each setting, particularly if noted in visual high-contrast markings, can also assist cuing but can sometimes be a challenge to ones dexterity [Figure 3C.27].
Tactile and high-contrast indicators can be added to existing controls.
Labeling tape can also provide cues where necessary.

Appliance Safety

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.

Control lockout devices are becoming more available. Separate switches to cut power to circuits may also be an alternative.
High contrast, multiple cuing systems act as safeguards.
Whole house or room control systems provide status information and act as a double check from remote locations.
Countertop curbs, smooth surface cooktops, and sinks adjacent to cooking surfaces help to avoid the risk of hot spills.
Automatic extinguishers on ventilation hoods are a good idea, as are dual cuing smoke alarms and direct, easy exits.

Kitchen Fixtures and Fittings

(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.

Stainless Steel: This common sink form is available in shallower models with appropriate drain location. Some offer sound and heat insulation. A heavier gauge of steel will also reduce sound.
Solid Surface: These sinks transfer less heat and sound, but are more costly than stainless steel.
Cast Iron Enamel, Vitreous China, Fireclay: Also suitable, these sinks are often deeper than 6, and rear drain locations may be more difficult to find.

As with any selection process, thorough research and client needs will help to identify the best sink for each particular application.

Each individual users 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 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.

Panels: Apron panels in front of the sink conceal both the sink and support system, with an angled panel to conceal plumbing while providing knee and toe space. A return panel below the sink bottom adds protection against the heat and noise, as shown in the cut-away model [Figure 3C.28].
Sink/Counter Relationship: Setting the sink back may provide more knee room, but should not destroy ones ability to work at the sink. Locating the faucets to the side may improve ease of access. Caution is required not to impede the transfer of dishes and food to the sink.
Adjustable Sinks: As detailed in the base cabinet section, motorized or mechanically operated adjustable height sinks are an excellent solution for multiple users in a household [Figure 3C.29]. Care must be given to both the installation of panels that conceal the sink and plumbing and the use of flexible drains and lines.
Two Sinks: A second sink allows one to be located at standard height and the other at the lowered height with knee space.
Sinks at the Cooktop: A second or third sink next to the cooktop for filling pots and draining hot pots is ideal for those with limited strength, dexterity, mobility or vision limitations, and in general, for anyone.

Faucets

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 ones 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: Resources

Books and periodicals

Note: For a more extensive resource list refer to pages 359-363, UKBP

Accessible Housing Design File, The. Barrier Free Environments, Inc., 1991. Available from International Thompson Publishing, 7625 Empire Drive, Florence, KY 41042
Building for a Lifetime. Wylde, Baron-Robbins, and Clark, 1994. Available from Taunton Press, 63 South Main St., Newtown, CT 06470.
Gracious Spaces. Peterson, Mary Jo. Available from McGraw-Hill, 11 West 19th St., New York, NY 10011
Kitchen and Bath Design News. http://www.kbdn.net
Transgenerational Design. Pirkl, James. 1994. Available from Van Nostrand Reinhold, 115 5th Ave., New York, NY 10003
Universal Kitchen and Bathroom Planning. Peterson, Mary Jo, 1998. Available from McGraw-Hill, 11 West 19th St., New York, NY 10011

Professional Associations and Research Centers

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. Governments 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 21218

Product 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

Questions and Answers

Assignment I:

Next to Principle, list concepts or products in the Real Life Design kitchen that best demonstrate that principle.

Principle One: Equitable Use
Concepts and Products:

Principle Two: Flexibility in Use
Concepts and Products:

Principle Three: Simple and Intuitive Use
Concepts and Products:

Principle Four: Perceptible Information
Concepts and Products:

Principle Five: Toleration for Error
Concepts and Products:

Principle Six: Low Physical Effort
Concepts and Products:

Principle Seven: Size and Space for Approach and Use
Concepts and Products:

Reading Assignment:

Space Planning; A Closer Look, UK & BP Chapter 2, for Section II.A

Assignment I: ANSWER KEY:

Principle One: Equitable Use
Concepts and Products:

Principle Two: Flexibility in Use
Concepts and Products:

Principle Three: Simple and Intuitive Use
Concepts and Products:

Principle Four: Perceptible Information
Concepts and Products:

Principle Five: Tolerance for Error
Concepts and Products:

Principle Six: Low Physical Effort
Concepts and Products:

Principle Seven: Size and Space for Approach and Use
Concepts and Products:

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 kitchens 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.

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