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Sparta Trades Kitchen and Bathroom Showroom.

We have been designing and installing beautiful Kitchens and Bathrooms for over 50 years.

Please call - 973-729-3171 or Email - info@spartatrades.com


Kitchen Remodeling Planning Guidelines

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


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.


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.


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.

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