Having planned the kitchen that is structurally suited to its use, further convenience depends on the selection and arrangement of the furniture, or equipment. In this, as in the case of any industry, the aim should be to do the most work in the least time without friction and with the fewest workers.

The equipment should line the walls, leaving a free central space for working. Theoretically, every change in working level, whether of floor or table, and every gap between two pieces of equipment, cause loss of efficiency; that is to say, the more continuous the arrangement of equipment, the more convenient will be the work. Having dispensed with all unnecessary doors and deliberately preserved one or two continuous wall spaces, the disposition of the equipment becomes an easy matter. Indeed, it would be difficult to make a really inconvenient work-place of a compact, well-lighted kitchen of limited size, having few doors and generous wall spaces, such as has been previously described. But in order to reach a standard of maximum convenience, the work and the equipment should be organized so that all things pertaining to a given operation are grouped together.

The table, the stove, and the sink represent the three essential operations carried on in a kitchen: the preparation of the food, the cooking of the food, and the cleaning-up process that follows. This equipment and this work form the nucleus of three operation centers: (1) the food center, (2) the heat center, and (3) the water center. This organization is the basis of convenient arrangement for every home kitchen, large or small, whether it belongs to apartment, suburban home, or farmhouse.

1. The food center requires the following equipment: a. Table space, from 8 to 12 square feet exclusive of sink-boards b. Storage space

(1) For cold foods......

Ice-box Dumb-waiter Food pantry (Any or all of these)

(2) For dry supplies and utensils needed in food preparation