Considering re-doing all or part of your kitchen??

Maybe the old kitchen is just worn out  -  broken appliances  -  not enough counter storage.  Shelves are not adjustable -  the lighting is really poor.

Well …. There are great solutions to all your concerns.

Make a list of your concerns  -  Check out the web site of an established kitchen remodel company.  Think about what you would like.  How long will you live in your home?

Call and make an appointment with some one and visit their showroom.  All interested parties should go on the initial showroom visit.

Countertops today are wonderful to see and really easy to take care of.  Granite  -  Engineered Stone  -  Corian  -  Marble   -  all are great products in a kitchen.

Cabinetry today  -  that is of a good quality  – all has wood construction  -  dove tail drawers (for long lasting use)  -  full extension drawer sides (for you to have access to the full length of the drawer).

Shelves are adjustable

Various woods allow many different types of finishes  -  so your color palet will be satisified.

Sinks  -  stainless steel  -  cast iron  -  Corian all perform very well  (your choice)

Guidance on product selection is best gotten from a business that actually has been around for a while  -  10 – 20 plus years.  Kitchen companies that actually install the products your are interested in are a good source of information.

Lighting and ventilation are both critical elements of Kitchen Design & Planning  -  again talk to a pro with a showroom that has done it before.

Flooring  -  tile  -  wood  -  cork  -  all excellent choices  -  pros and cons   -   depends on age of house, décor etc.

With kitchens most of all you need to feel you are in the “hands” of someone who has done this before and who you are comfortable with.

A good source will have insurance and licensed as required by the state of New Jersey.  They will also provide you with an on site visit to your project and if you want will provide all the permits, inspection schedules as needed.

Actual installation of your kitchen require  – planning  -  scheduling  -  demolition (trash removal)  –  plumbing  -   sheetrock patching  -  installation of cabinets  -  appliances  -  electrical service  -  all these trades need to be of a 1^st class quality for you to have your dream kitchen be realized.

Work with a pro  -  with a showroom  -  who has done it before.

1. You can’t communicate your vision effectively to others.

Shopping for kitchen furnishings is a time-consuming exercise, but it can be done. What can be trickier is describing to retailers the products or overall look you desire. Kitchen designers can help equip their clients with the right communication tools – from appropriate questions and descriptive phrases to sample products and floor plans. Or, you can relax and let the design expert – who knows both you and the market – present a limited number of product options to you.

2. A challenging space has you stumped.

Do you have too many doorways? Not enough storage? No windows? Angled walls or ceilings? If your scratching your head over these complex design issues, it may be time to call in an expert. It’s a kitchen designer’s forte to assess challenging spaces and see different options. For example adding natural lighting to a narrow, dark kitchen by placing windows above wall cabinets – or under them, in a space normally reserved for a backsplash. If you lack storage space, a kitchen designer can suggest the latest or most suitable options in cabinet design and storage to help maximize your space.

3. Your head is spinning from too many product choices.

When this happens, people have a tendency to either table the project indefinitely or make costly mistakes. Why not seek some guidance from an expert? These choices are expensive and you’re not apt to change them.

4. Temptation is tugging at your purse strings.

If you’ve ever stepped into a kitchen showroom or simply eyed one in a magazine, you know the seductive power of a state-of-the-art kitchen. Even the most cost conscious consumer may be tempted to go over budget. Sparta Trades Kitchens & Baths will be mindful of clients’ budgets and know what can be done with less.

5. Your having trouble blending styles or developing a theme.

Spouses often differ in style preferences, with one leaning toward traditional styles and the other seeking a more contemporary look. Finding the right “Transitional” balance can be difficult. A kitchen designer can help you blend styles by using, among other techniques, a cohesive color scheme throughout your floor plan. They can also help you develop period style and obtain products that are true to a particular era.

6. You suspect you’re overlooking important details.

A kitchen designer will pay close attention to electrical and lighting – areas that are likely beyond the know-how of most customers. A designer can also help you make choices in cabinet hardware and finishes that will best enhance your kitchen style.

When planning a new kitchen or renovation, it pays to keep an open mind and learn all you can. That includes busting a few common myths about the planning process and its outcomes. Read on to benefit from some real-world examples from kitchen- design professionals:

Sparta Trades Kitchens & Baths says its best to consider features to your new kitchen during, not after, your renovation. Even if you are not sure whether you’ll use a feature right away, prepare for its future installation by running cable and electrical lines. For example, one day, you, your growing kids, or a future homeowner may want a flat screen television or a home-monitoring screen in the kitchen, or, you may someday need more outlets on your counters and island.

Homeowners should install a variety of kitchen lighting fixtures throughout the kitchen, especially under-cabinet lighting, since it illuminates counter top space far better than overhead lighting alone.

Whether we like it or not, life is messy-in kitchens both new and old. The most common mistake among homeowners is that they want kitchens that open onto other rooms, and they don’t plan any upper storage for china and glassware. There needs to be a balance between function and style.

Not every kitchen project requires a designer. But many need someone to help us see the big picture and oversee the entire project, including working within a budget and coordinating the efforts of the architect and builder or contractor. A CKD or CBD is a professional kitchen or bath designer.

Human nature is tricky. We can unwittingly grow attached to our old appliances and end up with new refrigerators that are too small or with ovens that are short on burners. Or, we forget our physical limitations and opt for a sink bay window that’s too deep or an island that’s too huge to clean. We recommend that homeowners pay particular attention to aisle width, which should be between 42″ and 48″. If there’s too little space, your stuck if someone lowers the door of the oven, dishwasher, or microwave.

Considering the scope of a kitchen renovation, its best to proceed cautiously. Homeowners get carried away when they see someone else’s home or a kitchen showroom. They go and buy things without thinking of the rest of the house. Usually the kitchen is the first room they do during a home renovation and it dictates the colors for the rest of the house. It’s a huge investment. Good planning suggests contacting a professional kitchen or bath designer/planner before rushing ahead.

These Specifications Are Suggestions – Your Sparta Trades Kitchens & Baths Designer Can Help You Work Through What Is Best For You And Your Family.

Door/Entry

Door opening should be at least 32″ wide

Door Interference

Entry door should not interfere with safe appliance operation or appliance doors.

Distance Between Work Centers

With three work centers, the total distance traveled should not be more than 26′ with no single leg of the triangle less than 4′ or more than 9′.

With more than three work centers, each additional travel distance to another work center should be no less than 4′ or more than 9′. Each leg is measured from the center-front of the appliance/sink. No work triangle leg should intersect an island/peninsula by more than 12″.

Separating Work Centers

A tall obstacle should not separate two primary work centers. A properly recessed tall corner unit is acceptable.

Work Triangle Traffic

Major traffic patterns should not cross through basic work triangle.

Work Aisle

The work aisle should be at least 42″ for one cook and at least 48″ for multiple cooks.

Walkway

The walkway width should be at least 36″

Traffic Clearance At Seating

Allow 32″ of clearance from the table to wall/obstacle if no traffic passes behind a seated diner. If traffic passes behind the diner, allow at least 36″ to edge past or 44″ to walk past.

Seating Clearance

30″ high tables/counters should allow a 24″ wide by 18″ deep space for each seated diner.

36″ high counters should allow a 24″ wide by 15″ deep space for each seated diner and at least 15″ knee space.

42″ high counters should allow a 24″ wide by 12″ deep space for each seated diner and at least 12″ knee space.

Cleanup/Prep Sink Placement

With only one sink, locate it adjacent to or across from the cooking surface and refrigerator.

Cleanup/Prep Sink Landing Area

Include at least a 24″ landing space on one side of the sink and 18″ on the other

If all the countertop at the sink is not the same height, plan a 24″ landing space on one side of the sink and 3″ of countertop frontage on the other, both at the same height of the sink.

Preparation/Work Area

Include a section of countertop at 36″ wide x 24″ deep next to the sink for a work area.

Dishwasher Placement

Nearest edge of dishwasher should be within 36″ of nearest edge of sink. Provide at least 21″ of standing space between the edge of the dishwasher and countertop frontage/appliances/cabinets which are placed at a right angle to the dishwasher.

Waste Receptacles

Include at least 2 waste receptacles, one near the sink and the other nearby for recycling.

Refrigerator Landing Area

Include at least 15″ of landing area on the handle side of the refrigerator, 15″ on either side of a side-by-side refrigerator, 15″ of landing space which is no more than 48″ across from the front of the refrigerator, and 15″ above or adjacent to any under counter-style refrigerator.

Cooking Surface Landing Area

Include at least 12″ of landing area one side of the cooking surface and 15″ on the other

If cooking surface is at a different countertop height than the rest of the kitchen, then the 12″ and 15″ landing areas must be the same height as the cooking surface

For safety reasons, in an island or peninsula situation, the countertop should extend a minimum of 9″ behind the cooking surface if the counter height is the same height a the cooking surface.

Cooking Surface Clearance

Allow 24″ between the cooking surface and a protected noncombustible surface above it.

At least 30″ of clearance is required between the cooking surface and an unprotected/
combustible surface above it.

If a microwave hood is used, then the manufacturer’s specifications should be followed.

Cooking Surface Ventilation

A correctly sized, ducted ventilation system is recommended for all cooking surface appliances. The recommended minimum is 150 CFM.

Code requires that the manufacturer’s specifications be followed. Minimum exhaust rate for a ducted hood is 100 CFM and must be ducted to the outside.

Make-up airway may need to be provided. Refer to local codes.

Cooking Surface Safety

Do not locate cooking surface under an operable window. Window treatments above cooking surface should not us flammable materials. Place a fire extinguisher near the kitchen exit away from cooking equipment.

Microwave Oven Placement

The ideal location for the bottom of the microwave is 3″ below the principle user’s
shoulder, but no more than 54″ above the floor.

Microwave Landing Area

Provide at least 15″ above, below, or adjacent to the handle side of a microwave oven

Oven Landing Area

Include at least 15″ next to or above the oven. A 15″ landing area that is not more than 48″ away is also acceptable as long as the oven does not open into a walkway.

Countertop Edges

Clipped or round corners rather than sharp edges are recommended on all counters.

Storage At Cleanup/Prep Sink

The recommended total for a small kitchen is 400″, a medium kitchen is 480″, a large kitchen is 560″ and should be located within 72″ of the centerline of the main cleanup/prep sink

Corner Cabinet Storage

At least one corner cabinet should include a functional storage device

Electrical Receptacles

GFCI (Ground-Fault-Circuit-Interrupter) protection is required on all receptacles servicing countertop surfaces within the kitchen.

Lighting

Every work surface should be well illuminated. At least one wall switch-controlled light must be placed at the entrance.

Window/skylight area, equal to at least 8% of the total square footage of the kitchen, or a total living space which includes a kitchen, is required.