Adolphus Ludwig. Pantry Cabinets. April 26th , 2020.
Cabinet depth plays an important role in a food pantry. Vitzthum prefers one side lined with deep cabinets, and narrower storage, about eight inches deep, along remaining walls. “Eight inches of depth is typical, particularly above waist level,” she says. “You don’t want to have more than two cans in a row on a shelf. Things get lost in the back. Unused dead space would be better served by more maneuvering room.
Sometimes planning the storage in your home can be a matter of prioritizing. A space used for a closet near the kitchen can be handy for storing coats and boots or cleaning supplies, but converting this space into a pantry with many shelves and drawers may be the better option for your needs.
Kitchen pantry design and organization requires a personalized approach — budget, size and aesthetic depend on what you need. What is your pantry right now: a compilation of shelves or a walk-in closet? How much space do you have to remodel and renovate? What is the storage used for and how do you want it optimized?
Like our Colonial predecessors, modern households maintain stockpiles of provisions, merging the store-bought with the homegrown and homemade. When kitchens and dining rooms can no longer cope, the pantry emerges as an accommodating storage collaborator.
In remodeling or renovating an existing home, finding room for a pantry poses a challenge, especially considering kitchens’ space-draining features, such as appliances, eat-in areas, built-in desks, and islands. Although butler’s and food pantries are traditionally located between the kitchen and dining room and off the kitchen respectively, today’s standards are flexible, and size and location are customized to suit cooking and entertaining tendencies.
Not only do their shelves sport rows of matching baskets and air-tight containers, but they also have drawers and cabinets to store dishes, extra silverware or pans and baking items.
Before you start deciding how to reorganize and design your new kitchen pantry, you should clean it out. If you have expired or barely used items, consider throwing them out or donating them to a soup kitchen. Then you can start organizing what you have left into groups, whether it’s by frequency of use or spice groups. Then when you go to return them to the pantry, they’ll be organized for easy access.
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