arbetstriangelkonceptet

Arbetstriangelkonceptet, often translated as the "work triangle concept," is a design principle used in kitchens. It focuses on the relationship between three key workstations: the sink, the refrigerator, and the stove or cooktop. The idea is that these three points form a triangle, and the efficiency of the kitchen is optimized when the distance between them is minimized.

The concept was first popularized by American researchers in the 1940s. They observed that a well-designed kitchen could significantly reduce the steps a cook needed to take while preparing meals. A shorter work triangle is believed to lead to less fatigue and a more fluid cooking experience.

Key to the concept is the idea of a clear path between these three points, free from obstructions. This allows for smooth movement for tasks such as retrieving food from the refrigerator, washing ingredients at the sink, and cooking on the stove. While the ideal dimensions of the triangle can vary based on kitchen size and layout, the principle remains the same: a compact and logical arrangement of these core elements.

Modern kitchen design sometimes adapts or expands upon the work triangle concept, incorporating a fourth point such as a primary prep area or a dining area. However, the fundamental principle of optimizing the relationship between the sink, refrigerator, and stove continues to influence kitchen planning and is a widely recognized guideline for creating functional and efficient culinary spaces.