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Kitchen "Eco" 2,0 m. The premises intended for preparing food are called kitchens. Kitchens have shelves and cabinets for storing food and products and kitchen tools, as well as cutlery. Refrigerators are used to store prepared food at temperatures below zero. There are designated areas for food preparation (tables and sink) and for frying and baking food (stoves and ovens), as well as dining tables for eating. The basic element from which the kitchen layout is planned is called the working triangle. They start from moving a person between three work spaces, namely: closets, sink and refrigerator. When designing a kitchen, lines are visually drawn between these zones. The convenience of using the kitchen depends on how well you plan the work triangle.
If the triangle is large, then you need to walk for a long time between work areas - which is inconvenient and tiring. And a small space is inconvenient due to cramped conditions. For all modern types of kitchens, the working triangle area is always well thought out.
Kitchens with a straight layout, which are mounted against one wall, have a sink in the middle, a stove and a refrigerator on the right and left. In some cases, the washbasin and stove are swapped. A refrigerator is always placed in the corner so as not to divide the overall composition of the kitchen into pieces. In corner types of kitchens, the washstand is placed in the corner, and the stove and refrigerator are placed on the left and right. In U-shaped kitchen layouts, the sink is placed in the middle, and everything else is on the sides of it.
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We deliver orders throughout the country.
Terms of order delivery depend on the availability of goods in stock. If at the time of placing the order, all the selected goods are available, then we will deliver the order within the nearest time, depending on the remoteness of your region. If the ordered product is not in stock, we agree on the maximum delivery time of the order with the client. Our team tries to deliver orders to customers as quickly as possible.
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