DYNAMIC SPACE by Peter Hay.

A kitchen to suit you and your lifestyle. It’s the ‘you’ and the ‘your’ that’s extremely important.

A properly planned kitchen saves time and shortens distances. Zone Planning is used to define the proper allocation and equipment for the five most important work areas.

Ergonomic kitchens reduce effort and increase comfort. If you want everything within easy reach in your kitchen, all you have to do is follow the DYNAMIC SPACE five-point planning approach.

Use the colour references on the “Kitchen Layouts” page, to see how the Zones work in your kitchen.

Dynamic Space
Dynamic Space
  • Sufficient Storage
  • Five kitchen zone planning – Consumables, Non-consumables, Cleaning, Preparation and Cooking
  • Easy access to contents in base cabinets with Peter Hay ANTARO
  • Everything at a glance with the Peter Hay ANTARO full extension feature
  • Easy opening

Our second story fully functional 300 square metre showroom provides real life scenarios which explain the DYNAMIC SPACE planning approach.

Consumables (GREY)

The “Consumables” zone is used to store consumed goods. These are items that are used for both cooking and baking and are then replenished. They include both chilled and un-chilled foodstuffs. That’s why both the refrigerator and freezer cabinets are a fixed part of this zone. Open packages usually belong in the “Preparation” zone.

  • Bread
  • Coffee, tea, cocoa
  • Cereal and muesli
  • Canned goods
  • Noodles, rice and side-dishes
  • Finished products
  • Sugar, flour and semolina
  • Chilled foodstuffs (in refrigerator and freezer)
  • Snacks

Studies show that many kitchen buyers wished they had more space for storing provisions. That’s why it is important that you determine your storage space requirements and take into consideration when planning. Adjustable inner dividing systems provide organisation and a better overview.

Non-Consumables (GREEN)

The “non-consumables” zone is used to store non-foodstuffs. It is mainly used for kitchen utensils, cutlery, dishes and glasses. For ergonomic reasons, it may even make sense to store often-used dishes in the full extension drawers of the lower cabinets instead of the top cabinet.

  • Cutlery
  • Dishes
  • Coffee dishes
  • Glasses, dessert bowls
  • Plastic containers
  • Odds and ends
  • Seldom used small electrical appliances

This kitchen zone holds up to one-third of all the storage items in the kitchen. Because of the amount of items and their frequent use, comfortable access to them in lower and upper cabinets is very important.

Cleaning (BLUE)

The dishwasher and the sink cabinet are located in the centre of the “wet zone.” This cabinet is the proper place for waste storage/separation as well as household cleaners and cleaning utensils.

  • Waste cleaning utensils
  • Household cleaners
  • Detergent and detergent tabs
  • Rubbish bags
  • Tea towels
  • Shopping bags

Full extension drawers are used to make the space under the sink basin better organised. Valuable storage space is gained by using full extension drawers under the sink as described above. And using ANATRO ORGA-LINE inner dividing systems will optimise access and overview.

It is important to note the successful implementation of the SINK DRAWER depends heavily on a number of factors, such as the size of the sink basin, it’s relationship to the cabinet size and the complexity of the associated plumbing. Whilst most combinations of sink basin and plumbing are successful, certain combinations are difficult to do and there for are not recommended, such as double basins and basins utilising large waste master type systems.

Note, Sink Drawer cabinets are not offered online.

Preparation (YELLOW)

This zone stores those kitchen utensils required for food preparation. It contains some open foodstuffs as well as those that are often used when preparing food.

  • Kitchen utensils
  • Kitchen tools
  • Various small electrical appliances
  • Cutting boards
  • Vinegar, oil, sauces, etc.
  • Spices
  • Mixing bowls
  • Food processors
  • Scales
  • Plastic containers (filled)

The “preparation” zone contains the main work area of the kitchen. The work area between the sink and hob should be a sufficient size and well lit. A minimum width of 90cm is recommended. In addition, well-organised full extension drawers in the lower cabinet make it easier to access the required utensils.

Cooking (RED)

This is certainly the heart of every kitchen. It has items such as the hob, oven, microwave and extractor. The items required for “cooking” and baking are also stored here – items such as pots, pans and cooking utensils.

  • Cooking utensils
  • Pans
  • Pots
  • Special oven pans
  • Baking trays and racks
  • Baking forms and foils
  • Baking tools and baking ingredients
  • Tea towels
  • Cookbooks
  • Operating instructions

Cooking utensils that are used on a regular basis are best kept near the hob. That way they are always close to hand.