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Anonymous users2024-01-23First of all, it is necessary to ensure the safety and comfort of human movement, the rationality of the secondary movement line (the sequence of doing things), the safety and reasonableness of the facilities, and make full use of the space again without wasting.
Are you a head chef?
I'm not a professional, but I can give you a piece of advice : >>>More
It is divided into five areas: 1: reserve area 2: operation area 3: washing area 4: preparation area 5: cooking area.
Basically, it is to make a suspended ceiling, and then the ground and wall are tiled, and 8mm thick tempered glass can be installed between the upper and lower cabinets of the cabinet, which is conducive to lighting and cleaning. >>>More
If you want to make reasonable use of space, you can make an L-shaped U-shaped cabinet, which is absolutely no problem, which refers to the area enclosed by the sink, stove and refrigerator. As a general rule, the length of this area should be no less than 8 meters and no higher than meters, and the total length of the three sides should be between 10 meters. If it falls below this range, then the kitchen will appear too crowded; If the distance is too large, it is very troublesome to run before and after cooking. >>>More
It was re-demolished and renovated. If you don't want to dismantle it, you can find and buy some other small furniture.