ISO 3055:2021

Kitchen equipment — Coordinating sizes

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).

Équipement de cuisine — Dimensions de coordination

General Information

• Status: Published
• Publication Date: 29-Nov-2021
• ICS: 97.040.01 - Kitchen equipment in general
• Technical Committee: ISO/TC 136 - Furniture
• Drafting Committee: ISO/TC 136 - Furniture
• Current Stage: 6060 - International Standard published
• Start Date: 30-Nov-2021
• Due Date: 15-May-2022
• Completion Date: 30-Nov-2021

Relations

• Revises: ISO 3055:1985 - Kitchen equipment — Coordinating sizes
• Effective Date: 03-Jun-2017

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 3055
Third edition
2021-11
Kitchen equipment — Coordinating
sizes
Équipement de cuisine — Dimensions de coordination
Reference number
ISO 3055:2021(E)
© ISO 2021

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ISO 3055:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
  © ISO 2021 – All rights reserved

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ISO 3055:2021(E)
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
© ISO 2021 – All rights reserved

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ISO 3055:2021(E)
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
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
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
  © ISO 2021 – All rights reserved

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ISO 3055:2021(E)
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
© ISO 2021 – All rights reserved

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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.
1
© ISO 2021 – All rights reserved

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ISO 3055:2021(E)
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: Th
...

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 3055
ISO/TC 136
Kitchen equipment — Coordinating
Secretariat: UNI
sizes
Voting begins on:
2021­08­09
Équipement de cuisine — Dimensions de coordination
Voting terminates on:
2021­10­04
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 3055:2021(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
©
NATIONAL REGULATIONS. ISO 2021

---------------------- Page: 1 ----------------------
ISO/FDIS 3055:2021(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH­1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii © ISO 2021 – All rights reserved

---------------------- Page: 2 ----------------------
ISO/FDIS 3055:2021(E)

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 . 6
4.1 General . 6
4.2 Height . 8
4.2.1 Height of the worktop. 8
4.2.2 Height of the recess for built­under 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 built­under appliances . 9
4.3.6 Total depth of wall hanging kitchen units above a worktop . 9
4.4 Width .10
© ISO 2021 – All rights reserved iii

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ISO/FDIS 3055:2021(E)

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 non­governmental, 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
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see 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 © ISO 2021 – All rights reserved

---------------------- Page: 4 ----------------------
ISO/FDIS 3055:2021(E)

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.
© ISO 2021 – All rights reserved v

---------------------- Page: 5 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 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 terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .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.
© ISO 2021 – All rights reserved 1

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ISO/FDIS 3055:2021(E)

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
...