Kitchen Planning Guideline 4—Separating Work Centers
Recommended: A full-height, full-depth, tall obstacle* should not separate two primary work centers.

A properly recessed tall corner unit will not interrupt the workflow and is acceptable.

*Examples of a full-height obstacle are a tall oven cabinet, tall pantry cabinet, or refrigerator.

Kitchen Planning Guideline 5—Work Triangle Traffic
Recommended: No major traffic patterns should cross through the basic work triangle.

Kitchen Planning Guideline 6—Work Aisle
Recommended: The width of a work aisle should be at least 42 inches for one cook and at least 48 inches for multiple cooks. Measure between the counter frontage, tall cabinets, and/or appliances. 

Kitchen Planning Guideline 7—Walkway
Recommended: The width of a walkway should be at least 36 inches.

Kitchen Planning Guideline 8—Traffic Clearance at Seating
Recommended: In a seating area where no traffic passes behind a seated diner, allow 32 inches of clearance from the counter/table edge to any wall or other obstruction behind the seating area.

1. If traffic passes behind the seated diner, allow at least 36 inches to edge past.
2. If traffic passes behind the seated diner, allow at least 44 inches to walk past.

Kitchen Planning Guideline 9—Seating Clearance
Recommended: Kitchen seating areas should incorporate at least the following clearances:

1. 30 inches for high tables/counters:

Allow a 24-inch-wide by 18-inch-deep counter space for each seated diner.

2. 36-inch-high counters:

Allow a 24-inch-wide by 15-inch-deep counter space for each seated diner and at least 15 inches of clear knee space.

3. 42-inch-high counters:

Allow a 24-inch-wide by 12-inch-deep counter space for each seated diner and 12 inches of clear knee space.