The preparation or Prep Zone is the main work area in the kitchen. This is where you want to have a run of counter space to allow the cook to spread out efficiently. Often 36” to 48” is adequate for a main prep zone. Storage for items such as knives, utensils, mixing bowls, cutting boards and small appliances should be in this area. Having a water source close by can really increase the efficiency of the Prep Zone.
Kitchens that have multiple cooks working in them at the same time will need to have additional Prep Zones. A great way to deal with this is to plan a “Wet” Prep Zone for washing foods beside a water source and a “Dry” Prep Zone for chopping, mixing and seasoning food in another area of the kitchen.
The following examples show locations for main Kitchen Prep Zones.
Vestabul designers have identified the Prep Zone as one of the most important zones in the kitchen and have developed many solutions for this zone. See some of their solutions in Prep Zone Solutions.