If several persons are working in one kitchen, classic kitchen architectures reach their limit in things of ergonomics. Differences in size are just one reason.
The problem are static working heights, which are either planned according to one person’s needs or have to be customized to the “average value” of a specific user group. Differences in size from 20 to 30 centimeter lead to significant compromises in optimal ergonomic working heights. According to a study conducted by AMK, nearly one third of all German have acute back pain, 70 per cent at least once a year. Wouldn’t it be good, if every chef could set his or her individual, ergonomically optimal working height?
Because the body height did not change proportionally to the elbow height, a mathematical conclusion from body to elbow height is not recommendable. On this base you cannot make an optimal statement to the right working height