Place the meals preparation area between the stove and the sink. You can rinse out foods in the sink, copy those to the preparation area and then straight to the stove.
When making a kitchen for commercial use, consider a few critical indicators. Size is type in a restaurant or other food service facility, and the ability to install proper venting is important. Element in enough space for storage. Think about areas of kitchen design beyond the evident to get the most out of your space and make it a good spot to work.
Image Title: Kitchen Kitchen Ideas Rooms To Go Kitchen Islands Rooms To Go Inside Rooms To Go Kitchen Islands
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Publisher/Author: Alysa Jacobi
Uploaded Date: Thursday - August 10th. 2017 07:58:30 AM
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