ISO 3055:2021

INTERNATIONAL ISO
STANDARD 3055
Third edition
2021-11
Kitchen equipment — Coordinating
sizes
Équipement de cuisine — Dimensions de coordination
Reference number
© ISO 2021
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ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
3.1 Worktop . 1
3.2 Kitchen unit . 2
3.3 Recess for appliances . 3
3.4 Decorative panel . 4
3.5 Appliance definitions . 4
4 Coordinating sizes .5
4.1 General . 5
4.2 Height . 8
4.2.1 Height of the worktop . 8
4.2.2 Height of the recess for built-under appliances . 8
4.2.3 Height of the opening of appliances. 8
4.2.4 Vertical distance between worktop and wall hanging kitchen unit above it . 9
4.2.5 Height of the feet/base . 9
4.3 Depth . 9
4.3.1 Depth of worktop . 9
4.3.2 Worktop overhang . 9
4.3.3 Depth of the working area when using protective wall panelling . 9
4.3.4 Depth of the kitchen unit . 9
4.3.5 Recess for kitchen units with built-under appliances . 9
4.3.6 Total depth of wall hanging kitchen units above a worktop . 9
4.4 Width . 10
iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
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www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 136, Furniture.
This third edition cancels and replaces the second edition (ISO 3055:1985), which has been technically
revised.
The main changes compared to the previous edition are as follows:
— Specification of the scope;
— Terms and definitions of kitchen furniture and appliances added;
— Normative refences revised;
— Requirements for the coordinating sizes (height, width and depth) of kitchen units and appliances
given in more detail;
— Annexes A and B deleted.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
Introduction
The purpose of standardization of kitchen equipment is to allow components to be combined in
arrangements, which are harmonious and rational, due to account being taken of ergonomic and
economic considerations.
To this end, the following aspects are considered:
— the sizes of component parts;
— the specific areas of each item of equipment, taking into account the possibility of their complete or
partial overlapping;
— the location of pipes (water, gas, drainage, electricity);
— the combinations of components.
This document has been prepared according to the principles of modular coordination in building.
Attention is drawn to the fact that there can be national or regional regulations concerning supply of
services (e.g. gas, electricity, water).
Attention is also drawn to the fact that there can be national or regional regulations/guidelines to cater
for people with special needs.
v
INTERNATIONAL STANDARD ISO 3055:2021(E)
Kitchen equipment — Coordinating sizes
1 Scope
This document specifies dimensions for the height, width and depth of kitchen units and worktops.
Additionally, it defines the space for integrating appliances, such as sink units, ovens, refrigerators, in
kitchens.
This document does not apply to customized kitchens.
This document does not apply to kitchens for commercial use (e.g. in hotels, restaurants, and hospitals).
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www. iso. org/o bp
— IEC Electropedia: available at https:// www.e lectropedia. org/
3.1 Worktop
3.1.1
worktop
solid horizontal element attached to the top of a free standing or floor standing kitchen unit to provide
a working surface
3.1.2
height of worktop
vertical distance from the floor to the top of the worktop
Note 1 to entry: See Figure 1, h
1.
3.1.3
depth of worktop
horizontal distance from the front edge to the rear edge of the worktop
Note 1 to entry: See Figure 2, l
1.
3.1.4
depth of working area
horizontal distance from the front edge of the worktop to the wall or wall attachment
Note 1 to entry: See Figure 2, l
5.
Note 2 to entry: A wall attachement is typically recess panelling or wall end profiles.
3.1.5
overhang of the worktop
horizontal distance from the front edge of the worktop to the face of the front of the kitchen unit or the
front of the appliance, measured at right angles to the front of the kitchen unit
Note 1 to entry: See Figure 2, l
2.
3.1.6
distance between cooking hob and extractor hood
vertical distance from the upper surface of the pan base to the lower edge of the extractor hood
Note 1 to entry: See Figure 1, h
10.
Note 2 to entry: The required distance depends e.g. on the type of energy source for the cooking hob.
3.2 Kitchen unit
3.2.1
unit
item of storage furniture
3.2.2
free standing kitchen unit
kitchen island
kitchen unit to be supported by a floor and not to be attached to a ceiling or wall
Note 1 to entry: See Figure 2 b).
3.2.3
floor standing kitchen unit
kitchen unit intended to be supported by a floor
3.2.4
wall hanging kitchen unit
kitchen unit intended to be entirely supported by a vertical structure
3.2.5
installation height of the floor standing kitchen unit
vertical clear distance from the floor to the bottom of the worktop
Note 1 to entry: See Figure 1, h
2.
3.2.6
height of the kitchen unit
distance from the top surface of the kitchen unit to the underside of the kitchen unit
Note 1 to entry: See Figure 1, h
3.
3.2.7
total depth of the kitchen unit
horizontal distance from the front face to the rear edge of the kitchen unit excluding protruding parts
Note 1 to entry: See Figure 2, l
3.
Note 2 to entry: Protruding parts are e.g. handles, knobs or operating elements.
3.2.8
depth of the kitchen unit
horizontal distance from the front edge of the kitchen unit to the rear edge of the kitchen unit
Note 1 to entry: See Figure 2, l
4.
3.2.9
height of the feet or height of the base
vertical distance from the surface of the floor to the underside of the kitchen unit
Note 1 to entry: See Figure 1, h .
Note 2 to entry: The height of the feet/base is not identical to the height of the plinth (see Figure 1, h ).
3.2.10
height of the plinth
vertical distance from the surface of the floor to the top of the plinth
Note 1 to entry: See Figure 1, h
3.2.11
feet recess
horizontal distance from the kitchen unit front edge to the front of the feet
Note 1 to entry: See Figure 2, l
6.
3.2.12
plinth recess
horizontal distance from the front edge of the kitchen unit front to the front edge of the plinth
Note 1 to entry: See Figure 2, l
7.
3.2.13
front height for dishwashers
vertical distance from the underside of the worktop to the lower edge of the decorative panel
Note 1 to entry: See Figure 1, h
6.
3.3 Recess for appliances
3.3.1
appliance and/or furniture space
open space formed by furniture and/or appliance into which appliance or furniture are intended to be
inserted
3.3.2
opening for appliance
opening or cut-out in a kitchen unit or a worktop which is intended for the installation of a built-in
appliance or installation element
3.3.3
protective wall panelling
element for the rear delimitation of the wall
Note 1 to entry: See Figure 1, 1 and h and Figure 2, 1
9 .
Note 2 to entry: The protective wall panelling is generally placed between the top of the worktop and the bottom
of the upper kitchen unit.
3.3.4
depth of adjusting area
horizontal distance from the kitchen unit front edge to the rear edge of the rear appliance adjusting feet
Note 1 to entry: See Figure 2, l
8.
3.4 Decorative pan
...