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Kitchen Systems
Modus Doors System
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Price available upon request
The Modus Doors System of horizontal-opening doors allows for the design of hidden kitchen areas made to measure and with customised choice of finishes. This way, although the organised operational area can be hidden, it is a veritable live-in kitchen complete with dedicated lighting for the worktop and for the room itself.
Examples of solutions made possible by using the Modus Doors System: from the creation of built-in wood panelling walls to rational portals integrated with the wall, all the way to actual architectural divisions that can conceal operational kitchen spaces or perfectly inhabitable rooms. They can be organised into specific functions, are complete with lighting system and in the design phase offer customised choice of sizes and finishes.
Availability
12 to 16 weeks
Environment
Indoor
Technical information
LAYOUTS
MODUS LAYOUT WITH INTERNAL WALL PANELLING
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
MODUS LAYOUT PULL-OUT DOOR
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
MODUS LAYOUT WITH WALL PANELLING FOR VOLUME
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
MODUS LAYOUT IN PLASTERBOARD
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
CONFIGURATION
2 SINGLE DOORS
W door 30,65 cm / W passage 59,2 cm
W door 40,65 cm / W passage 79,2 cm
W door 50,65 cm / W passage 99,2 cm
2 DOUBLE DOORS
W door 40,65 – 50,65 cm / W passage 120 – 150 cm
3 SINGLE DOORS
W door 40,65 – 50,65 cm / W passage 160,9 – 200,9 cm
3 DOUBLE DOORS
W door 30,65 – 40,65 – 50,65 cm / W passage 182,4 – 242,4 – 302,4 cm
MODUS LAYOUT WITH INTERNAL WALL PANELLING
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
MODUS LAYOUT PULL-OUT DOOR
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
MODUS LAYOUT WITH WALL PANELLING FOR VOLUME
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
MODUS LAYOUT IN PLASTERBOARD
a. washing b. preparation c. cooking
1. Fridge 2. Food Preparation 3. Sink 4. Cooktop 5. Oven 6. Waste bin 7. Dishwasher
–.–.–. Washing cycle
------ Food Preparation cycle
CONFIGURATION
2 SINGLE DOORS
W door 30,65 cm / W passage 59,2 cm
W door 40,65 cm / W passage 79,2 cm
W door 50,65 cm / W passage 99,2 cm
2 DOUBLE DOORS
W door 40,65 – 50,65 cm / W passage 120 – 150 cm
3 SINGLE DOORS
W door 40,65 – 50,65 cm / W passage 160,9 – 200,9 cm
3 DOUBLE DOORS
W door 30,65 – 40,65 – 50,65 cm / W passage 182,4 – 242,4 – 302,4 cm
Brand: Arclinea
Arclinea’s identity originated in a series of values that have always been consistently dialogued. A story dating back to 1925, which transformed from “doing” to “knowhow” to then become a culture by anticipating, interpreting, and responding to changes in society and people’s behavior. Competence, acquired through the specialist production of kitchens, transforms thoughts and processes into articles that are already at their genesis as if in a unicum, connecting functionality and conviviality, practicality, and experience. A result of close links with its local area, the concept of Made in Italy championed by Arclinea is rooted in tradition, a value that no innovation can override, and an inspiration for creativity that becomes a culture of design. An ethical approach to the supply chain leads, on the one hand, to tangible sustainability in terms of product “duration” and "end-of-life" and, on the other, to attention to what is good and right for people and their environment: from tools to ingredients, starting with the kitchen.
