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Passthrough (architecture)
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Passthrough (architecture)
A passthrough (or serving hatch) is a window-like opening between the kitchen and the dining or family room. Considered to be a conservative approach to the open plan, in a modern family home a passthrough is typically built when a larger opening is either precluded by the locations of structural columns or is impractical due to the need to preserve the wall storage space.
If dining involves dedicated waiting staff, the pass-through allows servers to work without stepping into the kitchen; a restaurant design frequently has two passthroughs, one for the food and one for the dirty dishes.
The term "pass-through" is also used for any opening in a wall between the rooms intended for passing items.
In monasteries, passthroughs were common both to save walking and to limit the interaction of monks. In hermitic orders, like the Carmelites, every cell had a passthrough in addition to the door, so that a lay-brother could bring food to the monk without one seeing another.
Passthroughs were also used to distribute food to the needy outside of the monastery walls.[citation needed] The passthroughs were then utilized at the food service establishments, like factory canteens and army mess halls.
While serving hatches were used in the kitchens of residential apartments at the end of the 19th century, they are considered as the "radical innovations" of the 1920s. In the 20th century, architects became interested in the application of the Taylor's scientific management theory to the households. Inspired by Erna Meyer with her Stuttgart kitchen — which itself drew from Christine Frederick's Household Engineering (early 1920s) — J. J. P. Oud's kitchen design for the Weissenhof Estate featured a glazed sliding hatch for passing food.
In the UK, the widespread adoption by the households dates to post-Second World War era with its dearth of the household help. The popularity peaked in the 1960s after the introduction of the eye-level grill, but declined in the 1970s with the spread of a recirculating range hood that reduced the need for isolation from the smells and vapors of the kitchen.
In addition to the main purpose of passing the dishes between the kitchen and the dining area, a larger passthrough also improves guest/host communications, adds openness, and brings more light into a smaller kitchen. Passthrough allows the kitchen door to stay shut, with shutters used to further isolate the noise, smell, and messy views of the kitchen from the dining area.
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Passthrough (architecture)
A passthrough (or serving hatch) is a window-like opening between the kitchen and the dining or family room. Considered to be a conservative approach to the open plan, in a modern family home a passthrough is typically built when a larger opening is either precluded by the locations of structural columns or is impractical due to the need to preserve the wall storage space.
If dining involves dedicated waiting staff, the pass-through allows servers to work without stepping into the kitchen; a restaurant design frequently has two passthroughs, one for the food and one for the dirty dishes.
The term "pass-through" is also used for any opening in a wall between the rooms intended for passing items.
In monasteries, passthroughs were common both to save walking and to limit the interaction of monks. In hermitic orders, like the Carmelites, every cell had a passthrough in addition to the door, so that a lay-brother could bring food to the monk without one seeing another.
Passthroughs were also used to distribute food to the needy outside of the monastery walls.[citation needed] The passthroughs were then utilized at the food service establishments, like factory canteens and army mess halls.
While serving hatches were used in the kitchens of residential apartments at the end of the 19th century, they are considered as the "radical innovations" of the 1920s. In the 20th century, architects became interested in the application of the Taylor's scientific management theory to the households. Inspired by Erna Meyer with her Stuttgart kitchen — which itself drew from Christine Frederick's Household Engineering (early 1920s) — J. J. P. Oud's kitchen design for the Weissenhof Estate featured a glazed sliding hatch for passing food.
In the UK, the widespread adoption by the households dates to post-Second World War era with its dearth of the household help. The popularity peaked in the 1960s after the introduction of the eye-level grill, but declined in the 1970s with the spread of a recirculating range hood that reduced the need for isolation from the smells and vapors of the kitchen.
In addition to the main purpose of passing the dishes between the kitchen and the dining area, a larger passthrough also improves guest/host communications, adds openness, and brings more light into a smaller kitchen. Passthrough allows the kitchen door to stay shut, with shutters used to further isolate the noise, smell, and messy views of the kitchen from the dining area.
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