Open shelves above worktops display more equipment, which may have been chosen for its stackability, while tall, deep shelves at lower levels are used as dry food cupboards for catering-size jars, cans and more weighty items. Many cooks prefer wide drawers so all the contents are visible from above, and can be easily removed and replaced. Razor-sharp knives - a cook's most precious equipment - are carefully protected in a knife rack or felt-lined drawer. One or even two dishwashers are essential rather than a luxury here, and they need to take a wide range of items: pots and pans as well as the standard dinner service.
Therefore, try to find a model that is built from steel as this is a durable metal that is sure to last. Also be on the lookout for one that is coated in corrosion proof paint and has steel wire guards as well for optimum protection. It is also a good idea to pay special attention to the kind of motor each model features. Try to find one that is lightweightBusiness Management Articles, but works well and is built to last.
The worktop may also include a large built-in hardwood chopping board, with a pull-out waste-disposal drawer beneath into which to scoop vegetable peelings, and perhaps a slab of cool, smooth marble as well, traditionally the best surface for rolling pastry. Otherwise a freestanding central work station with all-round access may include both cooking rings and a sink for washing fruit and vegetables. The height of all these worktops needs to be carefully calculated because at the wrong height they will make preparing and cooking food unnecessarily tiring.
Contact the local authorities before building your kitchen - Your local food hygiene authority will be able to give you the correct advice about what is needed for your kitchen to meet their high health and safety standards. This will typically involve you designing separate food preparation and washing areas and similar practices to make sure that your new kitchen is up to scratch.