kjøkkenveier

Kjøkkenveier is a Norwegian term that describes the circulation paths and movement patterns within a kitchen, including how people, ingredients, and equipment travel between storage, preparation, cooking, and cleaning areas. The concept emphasizes organizing space to optimize workflow, hygiene, and safety, so that traffic does not disrupt work and all tasks can be carried out efficiently.

In architectural and interior design, kjøkkenveier are developed around core principles such as the work triangle and clearly defined work zones. Common home layouts include L-shaped, U-shaped, or one-wall configurations that minimize travel distances, while professional kitchens often use linear or island layouts to support a continuous line from receiving to service.

Key considerations include minimizing unnecessary steps, ensuring clear and wide pathways, separating dirty and clean zones, and placing frequently used equipment within easy reach. It is also important to provide adequate space around doors and appliances, maintain safety with appropriate ventilation, non-slip floors, and proper separation of chemical and food storage.

Designers assess traffic patterns, peak workloads, and regulatory requirements to tailor kjøkkenveier to the setting, balancing efficiency with comfort. The concept is closely related to kitchen layout, the work triangle, ergonomics, and sanitary design, and it serves as a guiding principle for both domestic and professional kitchen projects.