The Kitchen

A Hebanon kitchen is an expression of conviviality, technology and refined details, a striking architectural and design element that will make your home unique.

Who would not want to experience a kitchen designed to suit their needs and desires?
An environment in which you can express yourself and your creativity, in which you can really feel “at home”.
At Hebanon Fratelli Basile – 1830®, we have always been attentive to the needs of those who live in the kitchen, and we have studied the best solutions to optimise the ergonomics and user experience in this environment, combining it with the savoir faire of our cabinet-makers, to offer you impeccable functionality, high comfort and stunning aesthetics. Living in a luxury kitchen means this: aesthetic well-being but above all functional well-being, durability of materials that safeguard people’s health and well-organised spaces.
Because the kitchen is the true heart of any home.

ERGONOMICS

Ergonomics is one of the fundamental aspects that Hebanon Fratelli Basile – 1830® considers in its designs.
Our creations are born from the observation of people and the interpretation of desires and emotions, evolution and dynamism.
At Hebanon Fratelli Basile – 1830® we have a team of designers who support our customers in making the best choices to improve the lives of those who will then use the kitchen. The conformation of the spaces, the choice of materials for the interior fittings and those most suitable for the worktops and backsplashes, the choice of accessories and appliances that best suit individual needs: every element is designed to maximise the ergonomics of the spaces and enhance the wellbeing of those who live in them.

In addition to the search for optimal architectural and aesthetic solutions, in a domestic environment such as the
a domestic environment such as the kitchen, it is certainly of fundamental importance to focus on two aspects
two aspects:
the choice of the type and size of the furniture elements
● the analysis of the routes.
In fact, the kitchen is not only a living space but above all a working space where the right definition of the
in which the right definition of working modes and heights is as important as the right organisation of useful spaces.
the right organisation of useful spaces.
That’s why the kitchen is certainly the area of the house where an ergonomic study that can guarantee ease of use is indispensable.
ergonomic study that can guarantee ease and comfort of movement.

SPACE

The kitchen is used intensively every day. Despite the help provided by accessories and appliances, working in the kitchen can be tiring and uncomfortable.
It is therefore essential to make work processes as efficient as possible by analysing routes and designing spaces optimally.

Everyday activities essentially consist of repetitive procedures involving 5 work areas. It is therefore possible to divide up the kitchen according to the activities carried out in order to reduce distances and store everything where it is needed:
– Pantry
Fresh food and food with a long shelf life is stored in the pantry. Sufficient space and convenient accessibility must be ensured as early as the planning stage.
– The storage area is reserved for cutlery, crockery and glasses. From a functional point of view, the dishwasher should be placed close to this area to store clean dishes quickly.
– Washing area
The dishwasher and sink are located in the centre of this area. The best solution would be to store dish brushes and other washing utensils under the sink.
– Preparation area
The ideal location is between the washing and cooking areas with a working surface of at least 90 cm. In drawers or deep drawers, utensils used for preparation should always be within easy reach of the sink.
should always be within easy reach of the worktop.
– Cooking
Space for pots, pans and utensils should be provided directly under the hob. If possible, baking trays and oven accessories should be stored close to the oven.
When designing the kitchen, it is therefore essential to arrange the work areas correctly in order to organise rational routes, allow ergonomic work and make the kitchen experience pleasant and rewarding.
For right-handed people the pantry, dish storage, washing, preparation and cooking areas are arranged in a clockwise direction, counter-clockwise for left-handed people.

CONFIGURATIONS

The basis of any kitchen design is the choice of composition.
Although it is not always possible to change the architectural conformation of the kitchen, it must be considered that the compositional variables are many and allow us to always find the most suitable solution from an aesthetic and functional point of view.
We can identify 6 types of kitchens:
Linear wall kitchens: the furniture elements are all arranged along a single wall, thus saving on space.
linear wall kitchen: the furniture elements are all arranged along a single wall, saving space in the middle.
An ideal solution for long and narrow rooms.
double-line kitchen: used for rooms that are mainly developed along one direction but wide enough to allow worktops to be placed on two opposite walls.

● C-shaped kitchen: the furniture elements are arranged along 3 sides, forming a “C”. This configuration makes it possible to optimise movement within the space delimited by the worktops.
island kitchen: formed by a central element (island) that is independent of the other elements, it requires very large spaces and particular technical care in its design, especially if the sink and/or hob are located on the island. It requires a detailed design of both the electrical system and the plumbing system. This type is widely used in contemporary homes.
● kitchen with peninsula: this involves the creation of a protruding part that can be used as a worktop, hob, sink area or as a surface with a breakfast bar. The peninsula is a convenient additional unit that articulates the kitchen space.
● Corner kitchen wall: the furniture elements are arranged along two adjacent walls (in a corner), creating a central space that can be used as a passageway to another room or as a table. The sink, cooker and refrigerator should be located fairly close together to reduce distances and make it easier to carry out functions.

SIZES AND DIMENSIONS

Good kitchen design must start with consideration of the space available, the needs of the people who will be living in it, the minimum measurements of the furniture that will make up the room, the distances of the minimum ergonomic spaces and compliance with all other regulatory requirements.

 

The module / Modular bases

Even in a made-to-measure kitchen it is necessary if not obligatory to use fixed measurements. At Hebanon Fratelli Basile – 1830® we offer a series of standard modular sizes that can be combined to obtain the right size kitchen for each project.

The proposed dimensions start from a base module of 15 cm width from which we obtain

● 15 and 30 cm bases: made with a pull-out trolley, useful as a bottle holder, spice holder or some types of crockery. 30 cm base units also available with door opening.
45 cm base units: with door opening, generally placed under the sink.
60 and 75 cm base units: with door or drawer opening,

60 cm is the standard size for appliances such as dishwashers and ovens; we also offer the innovative 75 cm size to integrate additional storage space in the same module.
90 and 120 cm base units: two-door or high-capacity drawer units.

 

The right working height
In order to make the workspace in the kitchen comfortable and easy and to avoid incorrect postures that in the long run can have consequences on physical health, it is essential that the height of the worktops is correctly designed according to the user’s needs.

This height varies from the standard measurement of 86 cm to a maximum of 90 cm + top thickness.

It is important to decide the height of the worktop beforehand because it also determines the position of the sockets, the position of the wall units and the height of the hood hole.

In our kitchens we provide a removable plinth with a height of 10 or 12 cm, which makes it easier to clean underneath the furniture and to repair the installations.

 

Base unit depth and wall unit height

Traditionally, the depth of the base units is 60 cm and the height of the wall units is 56 cm from the worktop.

In order to meet the different needs, we at Hebanon propose an innovative system with an 80 cm base unit: it combines the standard 60 cm module with a special 20 cm equipped channel.

This solution allows the height of the wall units to be lowered by up to 42 cm: this facilitates movement in the kitchen as it makes the wall unit easily accessible even in the upper shelves while ensuring proper visibility of the worktop.

 

Columns and half-columns

The solutions envisaged by modular kitchens make it possible to exploit every space, even in height: thanks to columns and half-pillars even the highest points of the kitchen become useful and precious.

The pantry units, equipped with convenient drawers and baskets, shelves or other types of hardware, allow you to store food with a long shelf life, dishes or small appliances.

The tall units can also accommodate built-in appliances such as ovens, refrigerators and dishwashers for tidy and elegant compositions.

Hebanon offers solutions for tall units of varying heights and dimensions, with one door, two or more overlapping doors: sizes range from 205 cm to 250 cm, up to customised full-height configurations with overlapping modules that reach up to the ceiling.

For a correct flow of work in the kitchen, these units should always be placed at the end of the configuration, and it is also advisable to keep a minimum distance of 30 cm from the sink and hob: this ensures ease of movement because it avoids possible collisions with the sides of the tall units and reduces contact of the side surfaces with water and steam.

 

Freedom of movement

In order to establish the minimum useful distances between worktops and the elements placed in front of them, it is necessary to take into account the space to be allocated to the movement of people and the space taken up by base units with drawers and doors that may be open, not forgetting household appliances.

● The minimum distance required to allow a person with a frontal gait to move freely and easily is 120 cm between the table with a seated person and the wall.
The minimum distance increases to 135 cm between the edge of the table and the cabinet if you want to allow a person to work easily and open doors and drawers even when a person is seated.
●  The minimum distance between the wall and the island is 100 cm. For a better use of the kitchen by several people at the same time, a measure of at least 110 cm is desirable.
A space of at least 100 cm must be left free in front of the dishwasher for loading and unloading. In order to allow another person to pass in front of the dishwasher during loading and unloading, the free space must be increased by a further 70 cm if there is a wall in front of the dishwasher and by a further 15 cm if there is a base unit with doors or drawers.

LIGHT

The design of kitchen lighting is often overlooked, but it is essential to ensure comfort in a ‘technical’ and intensive use environment such as the kitchen. It must include not only the study of artificial lighting but also of natural light sources.

Consideration must be given to positioning the furniture so as not to screen out natural light, and the light source should reach the worktop from the side for optimum illumination.

The positioning of the lamps is also important and should be studied not only as a functional element but also as an aesthetic and emotional element: a warm and familiar environment can be achieved through the right balance of light and shade.

It is therefore advisable to use diffuse light to illuminate the entire environment and, at the same time, several punctual light sources to illuminate the work surfaces and to highlight details that create atmosphere, a good example being the lighting of the island.

The colours of the lights are also important: neon lights that emit cold rays are exciting and annoying. It is therefore preferable to use warm LEDs.

ERGONOMICS
Kitchens born from observing people
SPACE
Designing spaces and pathways for efficient cooking and easy working
CONFIGURATIONS
Choosing the perfect composition type for your needs
SIZES AND DIMENSIONS
The right size for every project
LIGHT
Visual comfort in the kitchen