ABSTRACT
Figure 20.1(a): In the early 1950s, researchers in Cornell University in New York, USA, conceived the idea of the work triangle as being the geometry determined by the positions of the sink, the refrigerator and the cooker. These were identified as the three main centres in a kitchen involving traipsing backwards and forwards during the cooking task. Study revealed that an ideal imaginary line joining the sink, fridge and cooker should measure no more than 20 ft (6.1 metres). It has also been established that the distance between opposing worktop-edges, as in a narrow, so-called galley kitchen, should be no less than 4 ft. (1.219 m).
