Kitchen regs and advice

[jfc]

I'm finally getting close to finishing my kitchen units But it's been a few years since i have fitted kitchens and just wanted to check a few things .





I want to put two units going right up to the splash back but the instructions for the cooker say there needs to be a 50mm gap . I dont remember ever leaving a gap . Also is the ducting for the cooker ok ? Cookers used to come with this ducting but mine didnt and i wondered if the regs have changed .

Now for the advice part . As its my own kitchen i seem to have a mind block . If it was someone elses i would just get on and do it Anyway , on the other side of the kitchen i have made the units 800mm long so i can hide the boiler behind a door without it looking like i'm hiding the boiler . The units on the cooker side are 720 mm long . I'm wondering if i should drop them down so the tiles are even on both sides of the kitchen ( the tiles will not meet as there are doors to break them up ) If i drop them down then the gap between the worktops and the units will be 440mm rather than 520 mm . This doesnt matter over the otherside but the cooker side will be the working kitchen .
Also the sink is under the window but the draining board is not . I have room to put another 600 mm unit but i'm not sure if putting a unit over a draining board is a good idea .
One more thing , the tiles to the left of the cooker ..... Nice or not ? Think i need to go and get a bird for a few weeks so she can pick ;D
Thanks for any help .

[engineerone]

tiles always look better if they are the same height. you could always put smaller tiles at the bottom of the short side so they look more built in.

you definately need the 50 gap around the hood otherwise you might burn your crisps

where are you gonna put the draining board if not next to the sink?? bloody difficult to see how your gonna dry them

paul

[andy]

Our cooker hood is 50mm per side bigger than the splash back so the wall units go right up to the hood I can take a pic if you like

Ducting looks crap (sorry) is that a outside wall the hood is mounted on so you could take the extraction straight out

Ours is ducted using connector then a rectangle hole through the wall straight bit of pipe through the cavity and this on the outside

[jfc]

I know the ducting looks crap , i'm not going to leave it like that am i I just want to know if it's still ok to use this stuff before i box it in above the units so it is hidden behind a false wall . The cooker , splash back and hood came as a package . I'm sure they wouldnt sell the whole package that didnt comply with regs would they I dont remember the extractor ever being bigger than the rest but as i said i'm a bit rusty on kitchens . The burners are about 100mm away from the edge of the cooker side so i assume this is giving me more than enough room ?

where are you gonna put the draining board if not next to the sink?? bloody difficult to see how your gonna dry them

In the dish washer

[TonyW]

jfc said:

I know the ducting looks crap , i'm not going to leave it like that am i I just want to know if it's still ok to use this stuff before i box it in above the units so it is hidden behind a false wall .

Just a thought about the ducting. This looks like the type supplied with kitchen dryers i.e. corrugated flexible plastic. Due to the corrugations it seems likely that it will soon fill up with grease and cr**. I know you will be boxing it in but I would have thought a better option may be to consider using rectangular solid section pvc tubing - at least if you ever have to remove it for cleaning it should be easier to deal with

Cheers ;D
Tony

[sainty]

If the instructions say 50mm, it's 50mm I'm afraid. Something to do with the flame lapping up the side of a pan I think. I assume that its a gas hob then, if its an electric hob you probably wont need it.

Make your units fit and tile around what you've got. If your using a small tile like you've shown you'll never notice it. If you go for a bigger tile it will be easier to spot. whatever you choose, you have to make them line up, pick a sensible datum on the wall opposite the door that you use to enter the room, i.e. the wall that you will see first when you enter the room. Make sure that it doesn't leave you any awkward cuts and away you go. Tiling is fun.

Oh, and no unit above a draining board, it would be a pain in the ar#e.

Cheers

Sainty

[andy]

pics ;D



50mm gap

[jfc]

Hmmmmm seems they do sell them not to regs then . Guess who will be getting a bollokin Monday morning from me ;D All they have to do is sell a bigger extractor in the deal Not a problem as i have some fireproof MDF and some brushed SS Laminate in stock . Speaking of that i was also thinking of making the two smaller units each side of the cooker top and bottom with SS laminate rather than doors to match the rest of the kitchen . So the whole cooker wall is SS . Hmmm I dunno
I was thinking of adding this wire work each side of the cooker ....

www.isaaclord.co.uk/image/products/technical/SlimBaseUnit.jpg

[jfc]

Thats better eh ;D




I remembered what i was doing once i got started on it It also reminded me that the ss chimneys are never made right and you have to cut them into little bits to get them to fit

[sainty]

How are you going to finish the cupboards j?

[jfc]

Finish them , its taken me five years to get them on the wall ;D

I was going to spray them but i cant be doing with taking it all apart again so its hand painted inside the units and i'll spray the doors etc . Ill paint the boxing above the same as the ceiling and walls .

[rich]

Hi JFC, Concerning your boiler, I note you are enclosing it, is it a room sealed unit or is it a natural draught unit,ie, does it draw it's free (adventitious) air from the room it's in, the reason I ask is because if you are enclosing an ND boiler you must give it enough ventilation to burn correctly, I'm probably trying to teach granny to suck eggs here, but I just thought I'd mention it, hope you don't mind.
regards,
Rich.

[jfc]

Hi Rich ,
I dont mind at all and think it's good that you have flagged up something that some may not know about . The unit i have made ( well two sides really ) has no top or bottom . I will box the pipes in down to the worktop but there will still be plenty of room for airflow there . I intend to box in the flue but take the boxing all the way along the wall so it doesnt look like a boiler flue box but will also leave a gap of around 50mm along the whole boxing ( hidden by the cornice ) to allow air flow .

[rich]

Good evening JFC, I see from your pic it's a room sealed unit and gets it's air from outside so you have no worries there with boxing it in.
regards,
Rich.

[promhandicam]

interesting idea going with glass doors on your units. is that so you can see where the cakes are without having to open them?

[jake]

Glass doors are naff and old hat - Jason is well up with the trend with those air doors.

[thatsnotafestool]

Mar 29, 2008 20:55:51 GMT TonyW said:

.......at least if you ever have to remove it for cleaning it should be easier to deal with

Cheers ;D
Tony

There speaks a seriously 'sad' man

[jfc]

I am worried about the amount of fat you lot use when cooking ;D So far we have fat hanging from mouldings and now a fat filled extractor duct Ever heard of boiling some veg ? ;D

[engineerone]

naw you gotta steam the veggies

anyway the fat comes from frying the meat ;D

actually it is amazing how you get so much fat on surfaces even when you use only a scraping around the pan

paul

[jfc]

Grill the meat then

[promhandicam]

eat it raw - even better

[engineerone]

even grilling the meat produces fat.

actually if you buy supermarket meat these days there seems to be a lot of water and so when this gets boiled it draws the fat with it into the vapour, and that is what coats the kitchen

sp let's all become cannibals ;D

paul