Kitchen Published by Heriberto chucho, Thursday, September 14th 2017, 03:30:13 AM.
So, if you spend a lot of time in your kitchen, you’ll want to feel like it’s a beautiful place that speaks to your style. But, unless you’re a designer, it’s often hard to see where you’re going wrong when it comes to the design in this focal room. Especially if the room you’d envisioned is technically finished, but still doesn’t feel quite right.
What’s looking back at you, a dingy, boring wall? Or worse, an outdated faux paint job complete with ivy or fruit-themed stencil work? It’s time to make a change.
I have come across many people worried about their utensils and heavy appliances in their commercial kitchen set-ups, as they are unable to keep track of a cleaning schedule that is pertinent for such kitchens.
In a 24x7 environment, kitchens in commercial establishments hardly find a rest period and therefore, demand extreme care. Try to divide the kitchen into segments (usually the layout itself act as a division, wet area, dry area, burners, chillers, etc.). It is ideal to select one area during any particular time (preferable night time, when the traffic/rush is low) to concentrate on its cleaning.
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