kitchen
Enable an AI agent to recognise a kitchen, assess its readiness for intended food activities, and determine which uses or changes are supported by its layout, equipment, condition and constraints.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
Researched by: Codex + Grok
Purpose and description
Enable an AI agent to recognise a kitchen, assess its readiness for intended food activities, and determine which uses or changes are supported by its layout, equipment, condition and constraints.
A kitchen is a dedicated indoor room or work area in a dwelling or food-service building, fitted for the storage, preparation, cooking, and often informal consumption of food, and typically containing a sink, cooking appliance, and food-storage furniture as a coordinated work triangle.
It can be Locate suitable zones and provisions for a specified food preparation activity.; Assess task readiness and identify missing observations, supplies or working provisions.; Arrange preparation, cooking and cleaning activities to reduce conflicting movement and contamination pathways.; Identify kitchen zones requiring cleaning, clearance or maintenance assessment.; Evaluate proposed equipment placement or layout changes against recorded space and service constraints.; Communicate activity restrictions and route unresolved equipment or building issues to the appropriate responsible party..
Distinguishing features
Look for a persistent arrangement supporting food preparation; a room name or a temporarily placed cooking device alone leaves kitchen identity uncertain.
Distinguish a kitchen from a pantry by identifying preparation or cooking provisions beyond food storage alone.
Distinguish a kitchen from a dining area by identifying where food is prepared rather than merely served or consumed.
Distinguish a kitchen from a utility or wash room by establishing that its work surfaces, fittings and services support food preparation rather than only laundry or general cleaning.
For a kitchenette, outdoor kitchen or shared kitchen, record the supported activities and boundary explicitly rather than assuming a minimum size, enclosure or appliance set.
Scope
+ Kitchen identity, physical extent and relationship to adjacent spaces
+ Arrangement of preparation, cooking, storage and cleaning zones
+ Installed food preparation provisions and equipment placement
+ Water, drainage, energy and ventilation provisions serving kitchen activities
+ Cleanability, contamination pathways and observed operating condition
+ Readiness and constraints for specific food preparation activities
- Recipes, menus, nutrition and the detailed transformation of ingredients
- Individual appliance design, internal faults and repair procedures
- Whole-building structure, utility networks and fire protection systems
- Food inventory, batch traceability and supply-chain management
- Occupant identities, staff qualifications and business operations
- Authoritative legal requirements, permits and inspection regimes
Characteristics
- Kitchen setting
- Domestic, commercial, institutional, shared, mobile, outdoor, mixed or unresolved Establishes the operating context without treating one setting's expectations as universal.
- Spatial boundary
- Contained in a room, occupying part of an open-plan space, distributed across linked spaces, or unresolved; references to boundaries and adjacent spaces Determines which zones and provisions belong to this kitchen.
- Usable preparation surface area
- Square metres, with measurement date and exclusions for occupied or unusable surfaces Helps judge whether a proposed preparation activity has sufficient available workspace.
- Clear route and working-space dimensions
- Millimetres at identified routes and work positions, including relevant door and drawer positions Supports assessment of movement, reach and interference for specified users and tasks.
- Supported food activities
- Observed provisions for cold preparation, cooking, baking, reheating, washing, storage and serving; each marked supported, unsupported or unverified Prevents assumptions that every kitchen supports every food activity.
- Installed equipment and fittings
- References to sinks, worktops, storage, cooking equipment, refrigeration and extraction, with locations and installation status Connects kitchen-level capability to identifiable physical provisions.
- Service availability
- Available, impaired, isolated, absent or unverified for each required water, drainage, energy and ventilation provision Identifies which activities are currently supported by the kitchen's services.
- Cleanliness and cleanability
- Dated observations by surface or zone, recording visible residues, damage, inaccessible areas and unknowns Distinguishes current cleaning needs from physical obstacles to effective cleaning.
- Task readiness
- Ready, ready with stated conditions, blocked or unassessed for a named activity and time Turns observations into a bounded operational judgement rather than a blanket claim of safety.
Also called
Where this came from
wikidata · CC0 1.0
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 6 bundles · 11 layers · 12 findings · 24 questions.
Kitchen identity and extent Establishes what physical space is being treated as the kitchen and why.
A kitchen may occupy a dedicated room or a portion of a larger space, so its identity cannot depend on enclosure or naming alone.
Food preparation role
Records the evidence that this space is configured for kitchen activities.
Basis for kitchen identification
Records intended use, observed provisions and actual use, including disagreements between them.
- Which persistent provisions and intended food activities establish this space as a kitchen? definition
- Which observations, plans or responsible-party statements support that identification, and when were they obtained? provenance
Kitchen spatial membership
Determines which connected areas are included in this kitchen.
Included and shared zones
Defines the kitchen's extent and its interfaces with dining, pantry, service and circulation areas.
- Where does this kitchen end, particularly where counters or circulation continue into an open-plan room? boundary
- Which pantry, washing or storage areas belong to this kitchen, and which are separate facilities it uses? boundary
Food workflow and layout Relates kitchen activities to work zones, movement and usable space.
Equipment presence alone does not show whether ingredients, people, hot vessels and used utensils can move through a workable preparation sequence.
Activity zone arrangement
Locates food storage, preparation, cooking, plating and cleaning activities.
Preparation sequence fit
Assesses how a named food activity fits the available zones and transitions.
- Where would ingredients be retrieved, washed if needed, prepared, heated if needed and placed for serving? action
- How much usable work surface and landing space is available at the steps that need it? measurement
Movement and reach
Records access to kitchen work positions and interference between activities.
Working clearances and conflicts
Identifies constrained routes, unreachable provisions and conflicts caused by opening equipment or simultaneous use.
- What clear widths, approach spaces and reach distances exist at the work positions needed by the intended users? measurement
- Which open appliance doors, drawers or concurrent activities obstruct movement or create conflicting paths? action
Food preparation provisions Connects the kitchen's installed fittings and equipment to the activities they can support.
Kitchen capability depends on the available combination of work surfaces, storage, sinks and equipment, including their current usability.
Preparation and storage fittings
Records the fixed provisions for handling food and keeping kitchen materials.
Worktop, sink and storage fit
Assesses whether available fittings suit the intended handling, washing and storage activities.
- Which worktops, sinks and storage spaces are available, and what food-related role is assigned to each? definition
- Which dimensions, surface conditions or access limitations constrain their use for the proposed activity? measurement
Equipment-supported capabilities
Links cooking, cooling and washing capabilities to referenced equipment.
Equipment capability and availability
Records which kitchen activities rely on which equipment and whether that equipment is currently available.
- Which identified appliances support each intended cooking, refrigeration or utensil-washing activity? definition
- What dated observations or equipment records support their availability, and which capabilities remain unverified? provenance
Kitchen service dependencies Records the service interfaces needed for food handling, heating and cleaning.
A fitted kitchen can be unusable when water, drainage, energy or extraction is unavailable or unsuitable for the proposed activity.
Water and wastewater
Identifies water provision and drainage serving kitchen tasks.
Washing service readiness
Records water and drainage availability, observed problems and evidence relevant to intended use.
- Which outlets and drains serve food preparation, handwashing and utensil cleaning, and which are shared? boundary
- What evidence establishes water suitability, required temperature availability and drainage function for the intended activities? provenance
Cooking energy and extraction
Connects heating activities to energy supplies and management of heat, vapour and cooking emissions.
Heating service compatibility
Records supply and ventilation dependencies without substituting for appliance or building-system assessments.
- Which energy connections and ventilation provisions serve each intended heating activity? definition
- What installation records or qualified assessments establish compatibility and any limits on simultaneous operation? provenance
Hygiene and operating readiness Assesses observed kitchen condition and the prerequisites for a specific use.
A kitchen's usable state depends on contamination controls, housekeeping and task-specific constraints that change over time.
Contamination and cleanability
Examines food-contact areas, dirty-to-clean transitions and waste interfaces.
Food handling separation
Records potential transfers between raw food, ready-to-eat food, allergens, used utensils and waste.
- Where do the intended activities share surfaces, sinks, utensils or routes that could transfer contamination or allergens? boundary
- What spatial separation, sequencing or cleaning actions are required before those shared provisions can be used? action
Cleaning and waste condition
Records visible residues, surface defects, cleaning access and waste conditions affecting kitchen use.
- What dated observations identify soiling, damaged food-contact surfaces, inaccessible cleaning areas or signs of pests? provenance
- Which cleaning, waste-removal or maintenance actions must be completed before the proposed activity? action
Task-specific use decision
Combines kitchen observations into a time-bounded decision about a named activity.
Readiness and use constraints
Records supported use, prerequisites, restrictions and unresolved evidence without asserting universal safety.
- Given the intended users, activity and concurrent use, what can proceed now and what is blocked by recorded conditions? action
- Which applicable instructions, permissions or assessments support that decision, and what remains unverified? provenance
- Which changes in cleanliness, equipment availability or service condition require readiness to be reassessed? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Kinds and varieties
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- domestic / residential kitchen
- galley kitchen
- L-shaped kitchen
- U-shaped kitchen
- island / peninsula kitchen
- open-plan kitchen (kitchen-living / kitchen-diner)
- commercial / professional kitchen
- outdoor / summer kitchen
- Which of these kinds and varieties hold for the sense of kitchen this model covers, and on what evidence? provenance
Sources
- ISO 12006-2:2015 Building construction - Organization of information about construction works - Part 2: Framework for classification of information - Places kitchen as a classified building space/room type in construction information models rather than as a free-standing product.
- IfcSpace - buildingSMART IFC4 documentation - OpenBIM identifier and space-function typing used to name kitchens in digital building models.
- OmniClass Table 13 - Spaces by Function - North American construction classification of kitchen as a space-by-function type.
- kitchen (Q43164) - Canonical public identifier and aliases for the room/space sense.
What the second pass must settle
- Does the registry intend kitchen to include kitchenettes, mobile installations and outdoor cooking areas, and what minimum functional evidence distinguishes these from temporary food preparation stations?
- Does an existing Vercy world model already own the kitchen concept or any proposed bundle, requiring a link rather than a duplicate model?
- When should a connected pantry, scullery or shared washing area be part of one kitchen rather than a separately modelled space?
- Which authoritative sources and local requirements should govern readiness assessments for each domestic, commercial or institutional context?
- What evidence and reassessment intervals are sufficient for claims about water suitability, refrigeration performance, ventilation adequacy and hygiene under the intended operating conditions?