Plan devices and counter‐top space first. Figure out where the sink, dishwasher, refrigerator and stove will fit. Design a triangle pattern between your sink, stove and refrigerator, so that cooking food and cleanup easily work. Put in a kitchen island ‐‐ either stationary or on rollers so it can be moved. Intend to store heavy pans and pots in the bottom of the island cupboard. Generate a counter work area of granite tiles or vinyl laminate for mixing and preparing foods.
In a commercial kitchen, sanitation is , the burkha matter each full day. Select equipment with casters or items which easily can be moved around for deep cleaning of areas under and behind them. Ease of movement when it comes to equipment can make it much more likely for the hidden areas to get attention.
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