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Anonymous users2024-01-24Now you can figure out a question, are you in the water or not on the wall of the meter? If so, then the wall with a width of the meter will not need to be used as a cabinet. According to the normal kitchen, the kitchen that can reach 4 meters can almost make the kitchen functional partition more reasonable.
It is suggested that the landlord can make a slotted cabinet, that is, make it full on the side of the meter. However, some customers believe in feng shui and are worried that the one-line cabinet will be incompatible, but in fact, it is not, you can go to the cabinet store of the first-line brand to investigate. There are a lot of cabinets that are made in a straight line, and the layout is reasonable.
It is more noble and generous to make. This will show that your kitchen is big, very spacious, and if you have good lighting. The effect is definitely good.
Attached is a classic one-line cabinet of Oppai cabinets.
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Anonymous users2024-01-23I suggest you make a 1-shaped cabinet, which is both beautiful and practical, with the cooking area on the left, the work area in the middle, and the washing area on the right, so that the triangle circulation line is the most reasonable.
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Anonymous users2024-01-22I recommend making a one-word kitchen cabinet, which is very convenient.
Such a kitchen area is already very good, and the whole cabinet can be considered. If the kitchen is designed to be open, there can be high and low cabinets on three sides, and a basin is installed on one side of the window, next to the basin is a finishing table, and the stove is on one side, separated from the pipes to ensure safety. On the other side, the position of the cabinet and refrigerator is designed to facilitate access and storage of supplies.
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The design ventilation and air conditioning of the hotel kitchen considers: 1. The smoke exhaust of the kitchen stove 2. The equipment supplier of the kitchen utensils needs to determine that when the kitchen is designed, the layout of the entire kitchen equipment should be reasonably arranged and designed according to the site situation and the functions and requirements of the restaurant, and the kitchen equipment should be adjusted in combination with the requirements of the gas company, health and epidemic prevention, environmental protection, fire protection and other departments, and the actual situation of future construction, installation and acceptance should be fully considered. 3. The smell of the kitchen can not enter the restaurant 4. The design of the kitchen should be based on the principle of reasonable process, convenience and practicality, labor saving, and improvement of the working environment of the chef, and there is no need to pursue the more equipment, the better. >>>More
You have to arrange this according to the size of the kitchen, and according to the living habits, it is best to focus on practicality
First of all, it is necessary to keep it clean and remove the fumes. >>>More