ERGONOMICS IN THE KITCHEN

Ergonomics in the kitchen

Ergonomics is the science that studies the relationship of people with the objects they use and the spaces they live in. In the kitchen, the need to have everything on hand and to move freely and tirelessly is often not satisfied because furniture is rarely designed to meet the physical features of each user. When buying a product it is important to find out about the aspects that allow you to make a rational choice in order to avoid working in a kitchen in which getting into uncomfortable positions that are harmful for your health becomes inevitable. Valcucine has developed ergonomic...

Read more...

Ergonomic routes

// Working in the kitchen can be very tiring, notwithstanding the help given by many accessories and by electrical appliances. Good space organisation can reduce obstacles and unnatural and useless movements. Arranging various kitchen areas by respecting distances and organising logical routes is the starting point to make work in the kitchen creative and fun. A simple rule is to connect the preserving area (larders, refrigerator), the washing area (sink, dishwasher) and the cooking area (hob), by means of small triangles. The sum of the three sides that connect them should not exceed...

Read more...

Height and depth of worktop

// // To work standing before a worktop that is too low or too high obliges the person to assume incorrect postures that, in the long run, can have serious consequences on physical health. Due to the fact that the average height of mankind is increasing, it is advisable to offer worktop heights that vary depending on the needs of the user. This way, he/she will work more comfortably. Alta linea  offers various worktop heights depending on the height of the person. Traditional 60cm deep base units have now evolved towards greater and more ergonomic depths. Valcucine offers the 65cm depth...

Read more...

What are the minimum distances to be respected?

// A - A distance of 120  cm between the table and a wall or any other obstacle is the minimum distance required to allow a person to walk behind a seated one, in the direction shown in the drawing. B - To allow a person to work and even open doors and drawers behind a person seated, it is necessary to leave a minimum distance of 135cm between the edge of the table and the unit behind it. If the unit is 80cm deep, this distance must be increased by 15cm. C - To determine the distances to leave between the worktops and other elements situated in front of them, it is necessary to keep in mind...

Read more...

What is the most comfortable way to open a wall unit?

// ERGONOMIC OPENING METHODS A - The wall unit with a balanced lift-up door guarantees great practicality and freedom of movement and allows you to work safely even when the door is open. The oleodynamic balancing pistons allow you to open the door with a light upward touch of the hand. B - The wall unit with horizontally-folding doors reduces the space taken up by normal wall unit doors that are an obstacle to movement and to sight. It is easy to open them thanks to a system of hinges and sliding runners.

Read more...

The Valcucine Aerius wall unit

// A - The wall unit fitted with a patented balanced opening system ensures practicality and freedom of movement and allows you to move around safely, even when the door is open. A balancing mechanism adjusts opening and closing speed so that this very light door can be opened with a light upward touch of the hand. B - The width of the Aerius wall unit can vary with requirements and can reach a maximum of 3 metres for a single unit. In the chipboard or multilayer carcass versions the vertical interior dividers are eliminated.

Read more...

80 cm Depth: Logica System – The advantages

// A - With the traditional 60cm depth, even if the back panel is higher, the wall unit gives you a claustrophobic feeling and blocks the view of the worktop during food preparation. B - The 80cm depth offers the possibility of working on a larger surface, at a safe distance from sharp edges and wall units, eliminating that couped up feeling and giving you more freedom of movement while improving the view on the worktop that can now be used to the full. C - A traditional wall unit is usually installed at a height that prvents you from having a complete view of the objects located on the...

Read more...

The Valcucine equipped back section / accessories

// The equipped back section is a 20cm wide area inside which plumbing and electrical connections can be made, giving the interior designer freedom to install the sink and the hob at a certain distance from the positions imposed by the water and gas supply outlets. It becomes one with the top, and due to the fact that it is does not have seals, is easier to clean. The back section can be fitted with a set of containers having precise functions that are normally scattered around the kitchen: a dish and glass rack; compartments with sockets and gas cocks; knife and chopping-board racks;...

Read more...

Which are easier to use? Base units with doors or with jumbo drawers?

A - Traditional base units with doors and shelves oblige you to kneel down and get into awkward positions (that in the long run may cause serious physical problems), to take or put away objects that are usually stored in an almost inaccessible corner or in a scarcely-lit area. B - With the pullout jumbo drawer, the entire contents of the base units is visible, more accessible and easy to reach. Valcucine offers base units with full-extension, 80cm deep jumbo drawers, with or without an equipped back section.  

Read more...