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Cabinets
Top
quality cabinets are built with the structural stability of fine furniture. Framing stock is kiln dried and a full 1"
thick. Cabinets have backs, usually 5-ply 3/16"-thick plywood, with all backs and interiors finished. Frames should be
constructed of hardwood with mortise and tenon joints; corner blocks should be used on all four corners of all base cabinets.
Doors are usually of select 7/16" thick solid core construction using semi-concealed hinges. End panels are 1/2"
thick and attached to frames with mortise and tenon joints, glued and pinned under pressure. Panels should also be dadoed
to receive the tops and bottoms of wall cabinets. Shelves are adjustable with veneer faces and front edges. The hardware includes
magnetic catches, heavy duty die cast pulls and hinges, and ball-bearing suspension system. The finish is scratch and stain
resistant, including a first coat of hand-wiped stain, a sealer coat, and a synthetic varnish with plastic laminate characteristics.
Average
quality cabinets feature hardwood frame construction with plywood backs and veneered plywood end panels. Joints are glued
mortise and tenon. Doors are solid core attached with exposed self-closing hinges. Shelves are adjustable, and drawers ride
on a ball-bearing side suspension glide system. The finish is usually three coats including stain, sealer, and a mar-resistant
top coat for easy cleaning.
Economy quality cabinets feature pine construction with joints glued under pressure. Doors,
drawers fronts, and side or end panels are constructed of either 1/2"-thick wood composition board or 1/2"-thick
veneered pine. Face frames are 3/4"-thick wood composition board or 3/4"-thick pine. Features include adjustable
shelves, hinge straps, and a three-point suspension system on drawers (using nylon rollers). The finish consists of a filler
coat, base coat, and final polyester top coat.
Kitchen Cabinet Installation Procedure
To develop a layout plan,
measure and write down the following:
1. Floor space.
2. Height and width of all walls.
3. Location of electrical
outlets.
4. Size and position of doors, windows, and vents.
5. Location of any posts or pillars. Walls must be
prepared if chair rails or baseboards are located where cabinets will be installed.
6. Common height and depth of base
cabinets (including 1" for countertops) and wall cabinets.
When you plan the cabinet placement, consider this Rule
of Thumb:
Allow between 4-1/2' and 5-1/2' of counter surface between the refrigerator and sink. Allow between
3' and 4' between the sink and range.
1. What do you have to fit into the available space?
2. Is there
enough counter space on both sides of all appliances and sinks? The kitchen has three work centers, each with a major appliance
as its hub, and each needing adequate counter space. They are:
a. Fresh and frozen food center -- Refrigerator-freezer
b.
Clean-up center -- Sink with disposal-dishwasher
c. Cooking center -- Range-oven
3. Will the sink workspace fit
neatly in front of a window?
4. The kitchen triangle is the most efficient kitchen design; it means placing each major
center at approximately equidistant triangle points. The ideal triangle is 22 feet total. It should never be less than 13
feet or more than 25 feet.
5. Where are the centers located? A logical working and walking pattern is from refrigerator
to sink to range. The refrigerator should be at a triangle point near a door, to minimize the distance to bring in groceries
and reduce traffic that could interfere with food preparation. The range should be at a triangle point near the serving and
dining area. The sink is located between the two. The refrigerator should be located far enough from the range so that the
heat will not affect the refrigerator's cooling efficiency.
6. Does the plan allow for lighting the range and sink
work centers and for ventilating the range center?
