Töökolmnurk

Töökolmnurk, often translated as "work triangle" or "kitchen triangle," refers to the spatial relationship between the three primary work areas in a kitchen: the sink, the refrigerator, and the stove/cooktop. The concept is a design principle aimed at optimizing kitchen workflow and efficiency.

The idea is that these three points form a triangle, and the sum of the distances between them should ideally be between 12 and 26 feet (approximately 3.6 to 7.9 meters). Shorter distances can lead to a cramped and inefficient workspace, while excessively long distances require unnecessary walking.

Proper placement of the töökolmnurk is crucial for a functional kitchen. The sink is typically where food preparation begins (washing produce), the refrigerator stores ingredients, and the stove is used for cooking. By arranging these elements within an easy-to-navigate triangle, a cook can move seamlessly between them without obstruction. Obstructions such as cabinets, islands, or dining tables should not intersect the primary pathways of the triangle.

While the concept originated in the early 20th century and is often associated with traditional kitchen layouts, its principles remain relevant in modern kitchen design. Designers consider the töökolmnurk when planning the placement of appliances and workstations to create a more ergonomic and user-friendly environment. Variations exist, particularly in larger kitchens or those with multiple cooks, but the core idea of minimizing movement and maximizing ease of access between essential zones endures.