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How to Build Modern Kitchen Cabinets - Complete Instructions, Working Drawings and Lists of Materials for the Eleven Most Popular Styles in Sizes to Suit Any Kitchen - Sink Units, Cupboards and Drawer Cabinets and Others

How to Build Modern Kitchen Cabinets - Complete Instructions, Working Drawings and Lists of Materials for the Eleven Most Popular Styles in Sizes to Suit Any Kitchen - Sink Units, Cupboards and Drawer Cabinets and Others

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How to Build Modern Kitchen Cabinets - Complete Instructions, Working Drawings and Lists of Materials for the Eleven Most Popular Styles in Sizes to Suit Any Kitchen - Sink Units, Cupboards and Drawer Cabinets and Others

évaluations:
5/5 (2 évaluations)
Longueur:
155 pages
1 heure
Sortie:
May 31, 2013
ISBN:
9781473384491
Format:
Livre

Description

This vintage volume contains a complete guide to building kitchen cabinets, with simple instructions, working drawings, and lists of materials for the eleven most popular styles, in sizes to suit any kitchen. Accessible and profusely illustrated, this handbook is suitable for novice woodworkers, and would make for a handy addition to any DIY collection. Contents include: “The Secret of Planning a Modernized Kitchen”, “Modern Kitchen Cabinets”, “Grilled Cabinet with Encloses a Sink”, “Cabinet with Drawers Flanks Sink”, “Cupboard and Drawer Cabinet”, “Adjoins Sink Unit”, “Kitchen Wall Cabinets in One”, “And Two-Door Models”, etc. Many vintage books like this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on woodworking.
Sortie:
May 31, 2013
ISBN:
9781473384491
Format:
Livre

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How to Build Modern Kitchen Cabinets - Complete Instructions, Working Drawings and Lists of Materials for the Eleven Most Popular Styles in Sizes to Suit Any Kitchen - Sink Units, Cupboards and Drawer Cabinets and Others - Milton Gunerman

Cabinets

The Secret of PLANNING A MODERNIZED KITCHEN

You can modernize the layout of any kitchen by rearranging and improving the three basic centers—for storage, preparation, cooking

MODERNIZING the kitchen of the average home means planning the kitchen layout so as to reduce to a minimum wasted motion and steps in the storage, preparation, cooking and serving of food; providing and installing the necessary cabinets and equipment; providing sufficient convenience outlets for electrical equipment such as toaster, mixer, waffle iron and the like, and installing proper lighting where it is needed.

Any home craftsman is capable of planning for the modernization of the kitchen provided he has an understanding of its purpose. There is a basic arrangement of all kitchen equipment and cabinets which takes into consideration their function.

Starting with the fact that the kitchen is used for the storage, preparation and cooking of food in this order, the storage is the first point to consider. The storage center should consist of the refrigerator for the storage of perishable food and cabinets for dry groceries, canned goods and any other nonperishable items. Since all these supplies must be brought into the home from outside, this storage center should be located near the door through which the kitchen is entered from outside.

From the storage center the food is moved along to the preparation and cleaning center. The main unit here is the sink, which should be flanked by large working surfaces for the cleaning of foods and the preparation of foods that do not require cooking. The cabinets of this unit should be used for the storage of any dishes, pots or pans that would be used in the preparation of food and any linen, soaps and cleaning preparations and implements that would be used for cleaning.

FIG. 3

The foods that must be cooked are moved along to the cooking center, which has for its main unit, the stove. If possible, the stove should be flanked by floor cabinets so as to obtain work surfaces. The working surface on one side of the stove can be used for prepared food that is to be cooked and the working surface on the other side for food that has been cooked and is ready to be served. The cabinets in this unit can be used for the storage of pots, pans, dishes and any serving equipment not involved in food preparation.

An ideal kitchen with these three centers is shown in Fig. 2. Here is found the storage center consisting of the refrigerator for perishable food, a floor cabinet unit for the storage of such items as home-canned food or other foods that require storage in a cool location; wall cabinets above the refrigerator and a floor unit for the storage of dry groceries that are not affected by heat normally found above a refrigerator or near the ceiling of a kitchen. At the preparation and cleaning center is located the sink cabinet. The doors of this cabinet can be equipped with towel bars for drying dish towels. The cabinet containing the four drawers can be used for the storage of hand and dish towels, dish cloths and various kitchen gadgets used in the preparation of food. The cabinet with the large square drawer and two smaller ones can be used for the storage of breads and cutlery, while below is cabinet space for pots and pans. The wall cabinets above this unit will be found useful for the storage of bowls and dishes used in preparing of food. The corner cabinets, both upper and lower, are provided for the storage of such electrical equipment as a toaster, mixer, waffle iron, percolator and the like. The cabinets in the cooking and serving center are for the storage of pots, pans and dishes for the cooking and serving of food.

The size and number of cabinets will depend on the area available and the need. An urban home located with stores readily accessible will not need the storage space required in a home remotely located from a shopping center, nor would a small family that does little entertaining need the same storage, preparation or cooking space as a larger family.

Although it is impracticable to present floor plans for all kitchen areas, it is possible to work the basic arrangement into any situation. A kitchen can be just as efficient if the various centers are laid out along a straight wall as shown in Fig. 3, arranged in the form of an L as shown in Fig. 4, provided they are planned to work from left to right or from right to left as in Figs. 3 and 4, or if they are planned in a broken U or individual center as shown in Fig. 5. By leaving out a cabinet, or choosing one of a different width, the overall area covered by such an installation can be reduced or increased. It should be kept in mind that the stove and refrigerator should be far apart.

When remodeling a kitchen, the craftsman has to work within certain limitations. The locations of the sink and stove in most instances are already established, therefore it is necessary to plan, construct and install the various cabinets and equipment in such a manner as to keep these two centers in their original positions. If a change of location is necessary, it is advisable to move the stove rather than the sink as the moving of the sink will require extensive plumbing work. This is, of course, assuming that the stove in question is not a coal or wood range that requires its placement at a chimney.

FIG. 4

FIG. 5

Once the layout has been chosen, the next step is to decide on the type of cabinets. Since almost all kitchen cabinets can be obtained in a great variety of widths, it is possible to choose a combination that will fit to within an inch or two of any given space. This will require actually measuring the walls and floor areas, allowing the necessary space for the refrigerator and stove. Keep in mind that by eliminating walk-in pantries and vestibules in incorporating these areas into the kitchen proper, a more efficient kitchen is obtained.

FIG. 6

When sufficient area is available, there are several other units that most home makers would like to have in their kitchens. Of these, the greatest luxury as far as cabinet work is concerned is a desk unit where the housewife can keep her recipes, cook books and bills or where she can plan meals or prepare her shopping list. Another of these extras is a closet for brooms, vacuum cleaner and mops. A built-in ironing board which, when closed, is contained in a cabinet set into the wall is handy.

Many households have need for a breakfast nook or dinette. This can be incorporated if sufficient space is available. Figure 6 shows a kitchen layout containing a built-in corner seat provided with a movable table. Another plan employing the conventional benches and table associated with the dining booth is shown in Fig. 1. Such a layout will fit into an 3′ × 13′ area.

Planning for electrical outlets and fixtures should not be overlooked. Wall outlets should be provided above the floor cabinets for electrical equipment used when preparing food. Sufficient light should be provided over the sink and stove. Centrally located ceiling fixtures may be suitable in some instances, but in most cases a person working at the stove or sink will be in his own light, therefore it is best to

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