learning the History of the Refrigerator

You can look back thousands of years to first see exactly what techniques were first employed, although it wasn't until the past 200 years that contemporary refrigerators started to come into existence. Once you start to study and understand the long process of what has gone into inventing the refrigerator, however, you will begin to see why it is such a contemporary marvel.

As far back as 1000 Bc, the Chinese were cutting and storing ice for time to come use to help chill and store their food items. colse to 500 Ad, both the Egyptians and Indians were able to make ice by setting out pots filled with water on particularly cold nights. While there wasn't much that could be done to hold the integrity of this ice for extended periods of time, the knowledge was there to help enounce food market for longer periods of time and to make obvious foods and beverages more enjoyable.

2 Door Compact Refrigerator

During the 1700s, the English would use the same law by collecting ice while the winter. They would have icehouses that they could keep this ice for as long as potential while the summers, helping to perverse the chill that the ice would bring. This is a great aid toward bringing the refrigerator closer into being.

Private refrigerators started to become potential in the late 1700s, as William Cullen of the University of Glasgow first discovered an synthetic means of turning gases into liquids and vice versa. These thermodynamics are the founding law of what makes refrigerators work today. As these gases will strengthen and compress, they will heat and cool off. When applied to the refrigerator, a greater chill can be brought to the enclosed area.

The history of the refrigerator then takes us to the 1830s, when Jacob Perkins built the first working model of refrigerator called the "Ice manufacture Machine." This would use ether compression of vapors to bring a chilling process to the box within. While this was the first efficient model, the refrigerator itself wasn't thought about a success until 1855, when John Gorrie first put together a more efficient model.

John Gorrie himself was a doctor who was used to treating patients that were suffering from yellow fever. He would use the basic law of chilling the air to help these patients cool down and rest. By applying these same law to an enclosed box, he could yield a motor that made a convenient environment for storing food at a chilled temperature.

Carl von Linden was perhaps the person who made putting a refrigerator into every home possible. In the 1870s, he had a amount of industrialized studies on the effects of ammonia, ether, and methyl ether. By putting together combinations of these liquids, he found a way to make an efficient gas substance that could work in the heating and cooling elements applied to refrigeration.

By the early 1900s, the idea of refrigeration was admittedly beginning to take off and a amount of clubs were racing to put forth the best electric refrigeration machines possible. general electric unveiled their line in 1911 and this business has since grown to be one of the leading manufacturers of refrigerators. In 1918, the general Motors line launched Frigidaire, which put forth potential made refrigerators that many homes would include. The Kelvinator line launched in 1918 and by 1923, 80% of the refrigerator ticket was held by this line.

Steel and ceramics models started to find their way onto the store in 1925 and 1930 saw the first built-in refrigerator manufactured by Electrolux. By this point, there were a amount of separate brand manufacturers of refrigerators and each model was trying to find the best way to stand out as unique and special.

The internal gas compound used in refrigerators began to switch to Freon, as it was a more carport element than that of the ether compounds. Most refrigerators continued using Freon until the end of the 20th Century, when it was discovered that leaking Freon was damaging the ozone layer and causing environmental chaos. The standards of refrigeration have been since changed.

Safer compounds are now used internally and good energy efficiency is in place with most refrigerators. This will sustain with holding refrigerators in the homes in a safe and efficient manner. The history of the refrigerator will stretch throughout many separate generations and use a amount of separate technologies, although tracing the history will show how good improvements of refrigeration are all the time being discovered.

learning the History of the Refrigerator

glass door beverage refrigerator ge french door refrigerator scansnap 1500

Best reviews of Spt 2-1/2-Cubic Feet Compact Energy Star Refrigerator, White Reviews

Spt 2-1/2-Cubic Feet Compact Energy Star Refrigerator, White Feature

• Energy star compact refrigerator
• 2-1/2-cubic feet net capacity
• Hcfc (hydro-chloro-fluoro carbon) -free
• Freestanding application
• Adjustable thermostat

Spt 2-1/2-Cubic Feet Compact Energy Star Refrigerator, White Overview By Customers .....

Flush back, compact design is ideal for college dorm room or office, perfect for counter-top placement. Reversible doors offer versatility. Features tall bottle door rack, separate ice maker chamber and adjustable thermostat.

magic circle trampoline

How to invent and Layout a Coffee Shop Or Espresso Bar

If you are planning to open an espresso bar/coffee shop, then developing an efficient store construct and layout will be one of the most leading factors in positioning your company for success.

Speed of service is valuable to the profitability of a coffee business. An efficient ergonomic store construct will allow you to maximize your sales by serving as many customers as possible during peak company periods. Even though your company may be open 12 to 16 hours a day, in reality, 80% of your sales will probably occur during 20% of those hours. Coffee is primarily a morning beverage, so your busy times of day (those times when you are most likely to have a line of waiting customers), may be from 6:30Am to 8:30Am, and then again nearby lunchtime. If you have a poor store layout, that does not furnish a logical and efficient flow for customers and employees, then the speed of buyer service and goods preparing will be impaired.

2 Door Compact Refrigerator

Think of it like this; if person pulls open the front door of your store, and they see 5 population are waiting in line to order, there's a good opening they'll come in, wait in line, and make a purchase. But, if they see that 20 population are waiting in line, there is a high probability that they may conclude that the wait will be too long, and they will naturally get coffee somewhere else. This is money that just escaped your cash register! And, if they come to your store manifold times, and oftentimes find a long line of waiting customers, they may conclude you are not a viable selection for coffee, and will probably never return. Poor construct slows down the whole service process, resulting in a longer line of waiting customers, and lost sales. So in reality, your daily company revenue will be dependent upon how many customers you can serve during peak company periods, and good store construct will be valuable to achieving that objective!

The financial impact of a poor store construct can be significant. For the sake of this example, let's say the median buyer transaction for your coffee company will be .75. If you have a line of waiting customers each morning between 7:00 Am and 8:30 Am, this means you have 90 minutes of crunch time, in which you must drive straight through as many customers as possible. If you can service a buyer every 45 seconds, you will serve 120 customers during this 90 minutes. But, if it takes you 1 miniature 15 seconds to service each customer, then you will only be able to serve 72 customers. 120 customers x .75 = 0.00 x 30 company days per month = ,500. 72 customers x .75 = 0.00 x 30 company days per month = ,100. This represents a variation of ,400 in sales per month (,800 per year), arrival from just 90-minutes of company activity each day!

So how should you go about designing your coffee bar? First, understand that putting together a good construct is like assembling a puzzle. You have to fit all the pieces in the allowable relationship to each other to end up with the desired picture. This may require some trial and error to get things right. I've designed hundreds of coffee bar over the past 15 years, and I can truthfully tell you from experience, it still normally takes me a combine of attempts to yield an optimal design.

The construct process begins by determining your menu and other desired store features. If you plan to do in-store baking, then obviously you'll need to comprise in your plan an oven, exhaust hood, sheet pan rack, a large prep table, and maybe a mixer. If you plan to have a inexpressive meeting room for large groups, then an extra 200 sq. Ft. Or more will need to be designed-in, in addition to the quadrilateral footage you are already allocating for general buyer seating.

Your intended menu and other company features should also drive decisions about the size of location you select. How many quadrilateral feet will be required to fit in all the valuable equipment, fixtures, and other features, along with your desired seating capacity?

Typically, just the space required for the front of the house service area, (cash register, brewing & espresso equipment, pastry case, blenders, etc.), back of the house (storage, prep, dishwashing and office areas), and 2-Ada restrooms, will consume about 800 sq. Ft. If space for allinclusive food prep, baking, coffee roasting, or cooking will be required, this quadrilateral footage may increase to 1,000 to 1,200, or more. What ever is left over within your space after that, will come to be your seating area.

So, a typical 1,000 sq. Ft coffee bar, serving beverages and easy pastries only, will probably allow for the seating of 15 to 20 customers - max! increase that quadrilateral footage to 1,200 sq. Ft., and seating should increase to 30, or 35. If you plan to put in order sandwiches, salads, and some other food items on site, 1,400 to 1,600 sq. Ft. Should furnish adequate space to seat 35 to 50, respectively.

Next, you will have to conclude the tasks that will be performed by each worker position, so that the tool and fixtures valuable to perform those tasks can be placed in the proper places.

Normally, your cashier will operate the cash register, brew and serve drip coffee, and serve pastries and desserts. Your barista will make all your espresso-based beverages, tea, chai, hot chocolate, Italian sodas, as well as all the blender beverages. If you'll be preparing sandwiches, panini, wraps, salads, snacks and appetizers, or will be baking on-site, then a person dedicated to food prep will be necessary. And, if you anticipate high volume, and will be serving in or on ceramics, a bus-person/dishwasher may be a necessity.

After you have carefully what you will be serving, the space you will be leasing, and what each worker will be responsible for, you will then be ready to begin your construct process. I normally start my construct work from the back door of the space and work my way forward. You'll need to construct in all of the features that will be valuable to satisfy your bureaucracies and facilitate your menu, before you make plans for the buyer seating area.

Your back door will most likely have to serve as an urgency fire exit, so you'll need a hallway connecting it with your dining room. Locating your 2-Ada restrooms off of this hallway would make good sense. And, because delivery of products will also probably occur straight through your back door, having passage to your back of the house storehouse area would also be convenient.

In the back of the house, at minimum, you will need to comprise a water heater, water purification system, dry storehouse area, back-up refrigerator and freezer storage, ice maker, an office, 3-compartment ware washing sink, rack for washed wares, mop bucket sink, and a hand washing sink. Do any food prep, and the addition of a food prep sink and prep table will be necessary. If doing baking, gelato making, full cooking, or coffee roasting, all the tool valuable for those functions will also need to be added.

After all the features have been designed into the back of the house, you will then be ready to start your construct work on the front of the house service and beverage preparing area. This area will probably comprise a pastry case, cash register(s), drip coffee brewer and grinder(s), espresso engine and grinders, a dipper well, maybe a granita machine, blenders, ice keeping bin, blender rinse sink, hand washing sink, under counter refrigeration (under espresso engine and blenders), and a microwave oven.

If serving food beyond easy pastries and desserts, you may need to add a panini toaster grill, a refrigerated sandwich/salad preparing table, soup cooker/warmer, a bread toaster, etc. If you plan to serve pre made, ready to serve sandwiches, wraps, and salads, along with a selection of bottled beverages, an open-front, reach-in merchandising refrigerator should be considered. Serving ice cream or gelato? If the sass is yes, then an ice cream or gelato dipping cabinet will be valuable along with an added dipper well.

Finally, when all the working areas of the bar have been designed, the buyer seating area can be laid out. This will, of course, comprise your cafe tables and chairs, couches and comfortable upholstered chairs, coffee tables, and maybe a window or stand-up bar with bar stools. Impulse-buy and sell merchandise shelves should be established, and a condiment bar should be placed close to where customers will pick-up their beverages.

A quick word about couches, large upholstered chairs, and coffee tables. Living room type furniture takes up a lot of space. If you plan to be opening evenings, and will maybe serve beer and wine, and having comfortable seating will be leading for creating a relaxing ambiance, then by all means do it. But if you have miniature seating space, and are not trying to encourage population to relax and stay for long periods of time, then stick with cafe tables and chairs. The more population you can seat, the greater your revenue potential!

Features from the front door to the condiment bar should be arranged in a logical, sequential order. As your customers enter the front door, their tour path should take them past your impulse-buy merchandise display, and the pastry case, before they arrive at the point of order (where your cashier, cash register, and menu-board will be located). Exposing customers to your impulse items and pastries, before they order, will greatly increase their sales. Then, after the order and payment has been taken, they should go forward down-line away from the cash register to pick-up their beverage, and finally, the condiment bar should be placed beyond that point. Be sure to isolate your point of order from the point of goods pick-up by at least six feet, otherwise customers waiting for their beverage may begin to intrude into the space of those ordering.

Don't make the mistakes that many inexperienced designers generally make. They dispose these features in a haphazard way, so that customers have to convert direction, and cut back straight through the line of awaiting customers to go forward to their next destination in the service sequence. Or, wanting to make their espresso engine a focal point to those entering the store, they place it before the cashier along the customer's path of travel. Customers inevitably end up trying to order from the barista before they are informed that they need to go forward to the cashier first. If this happens dozens of times each day, obscuring and slowed beverage production will be the result.

On the employee's side of the counter, work and goods flow are even more important. Any unnecessary steps or wasted movements that corollary from a less than optimal construct will slow down worker production. All products should flow seamlesly in one direction towards the ultimate point of pick-up. For example, if preparing a single item is a 3-step process, then placement of tool should allow for the 3 steps to occur in order, in one linear direction, with the final step occurring closest to the point where customers will be served.

Equipment should be grouped together so that it is in the immediate proximity of the employee(s) who will be using it. Beyond the actual equipment, empty spaces must be left on the counter top to store ingredients and small wares (tools) used in goods preparation. Counter top space will also be needed where menu items will literally be assembled. Think of the grouping of tool for distinct job functions as stations. Try to keep distinct stations compact and in close working proximity to each other, but make sure that there is adequate space between each so that worker working-paths don't cross, which could conduce to worker collisions.

Creating defined work stations will allow you to put manifold employees behind the counter when needed. When it is busy, you may need to have 2 cashiers, an additional one person just bagging pastries and brewing coffee, 2 baristas behind the espresso machine, a maybe even a dedicated person working the blenders. If you're preparing sandwiches and salads to order, then an additional one person may need to be added to cope that task. keeping your stations in close proximity to each other will allow one worker to literally passage all tool during very slow periods of business, thus rescue you valuable labor dollars.

When you dispose tool in relationship to each other, keep in mind that most population are right handed. Stepping to the right of the espresso engine to passage the espresso abrasive will feel more comfortable than having to move to the left. Likewise, place your ice storehouse bin to the right of your blenders, so when you scoop ice, you can hold the cup or blender pitcher in your left hand, and scoop with your right.

As you originate your store layout, the tool you go for should fit your space and the needs of your staggering company volume. A busy location will most likely require a dual or twin, air pot, drip coffee brewer (one that can brew 2 pots at the same time), as opposed to a single brewer. If you anticipate selling a lot of blended and ice drinks, then an under counter ice maker, one that can only yield 100 pounds of ice or less per day, will not be sufficient. You should instead find a high-capacity ice maker (one that can make 400 or 500 lbs. Per day) in the back of the house, and converyance ice to an ice keeping bin up front. Plan to bring in freezing desserts and ice cream? Then a 1 door reach-in freezer in the back of he house will probably be inadequate for you storehouse needs, so you'll need to think a 2 or 3 door. I all the time propose a 3-group espresso engine for any location that may originate 150 drinks per day or more. And, I can tell you from experience, you can never have too much dry or refrigerated storehouse space!

Make sure that any tool you go for will be proper with your local bureaucracy before your buy and take delivery of it. All tool will typically need to be Nsf & Ul approved, or have a similar, acceptable, foreign certification equivalent. Your bureaucracy will most likely want to see manufacturer specification sheets on all tool to verify this fact, before they'll approve your plans.

Ada (American's with Disabilities Act) compliancy will also come into play when you are designing your coffee bar. In some areas of the country, this will only apply to those areas of your store that will be used by customers. However, other bureaucracies may require your whole store to be Ada compliant. Following are some of the basic requirements of compliancy with the code:

• All hallways and isle ways must be 5 feet wide (minimum).

• All countertop working heights must be 34 inches high (instead of general 36 inch height).

• 18 inches of free wall space must be in case,granted on the strike-side of all doors (the side with the door knob).

• All hand-washing sinks must be Ada friendly.

• All bathrooms must be Ada compliant (5 foot space for wheelchair turnaround, handrails at toilet, proper clearance nearby toilet and hand washing sink, etc.).

• No steps allowed, ramps are Ok with the allowable slope.

• If your space has manifold levels, then no highlight may exist on a level where handicapped passage has not been provided, if that same highlight does not exist on a level where it will be accessible.

You can find the faultless regulations for Ada compliancy at the following website:

http://www.access-board.gov/adaag/html/adaag.htm

Beyond the basic tool Floor Plan, showing new partitions, cabinets, equipment, fixtures, and furnishings, you'll need to yield some added drawings to guide your contractors and satisfy the bureaucracies.

Electrical Plan

An electrical plan will be valuable to show the location of all outlets needed to operate equipment. Facts such as voltage, amperage, phase, hertz, extra instructions (like, "requires a dedicated circuit"), and the horizontal and vertical location of each outlet, should all be specified.

A small, basic coffee shop might get away with a 200 amp service, but typically 400 amps will be required if your tool container will comprise items like an galvanic water heater, high-temperature dishwasher, or cooking tool (ovens, panini grill, etc.).

In addition to the electrical work required for your coffee business-specific equipment, you may need to adjust existing electrical for added or reconfigured lighting, Hvac, general-purpose convenience outlets, and outside signs. Also, have your electrician run any needed speaker wires, Tv/internet cables, and cash register remote receipt printer cables at the same time they are installing electrical wires. Finally, make sure your electrician makes provisions for lighted exit signs, and a battery-powered urgency evacuation lighting system, if needed.

Plumbing Plan

A plan showing all plumbing features will be necessary. At minimum, this should show stub-in locations for all needed water sources (hot & cold), drains, your water heater, water purifications system, grease interceptor (if required), bathroom fixtures, etc.

While a typical P-trap drain should be proper for most fixtures and equipment, some will require an air-gap drain. An air gap drain does not go straight through the "S"-shaped twists of the P-trap. Instead, the drain line comes level down from the piece of tool or fixture, and terminates 2 inches above the rim of a pottery floor sink drain. This pottery drain basin is normally installed directly into the floor. The air gap between the drain line from your tool or fixture, and the bottom of the basin, prevents any bacteria in the sewer pipe from migrating into the tool or fixture. I drain the following pieces of tool to a floor sink drain when creating a plumbing plan:

• espresso machine

• dipper wells

• ice maker

• ice keeping bin

• food prep sink

• soft drink dispensing equipment

To save on the life of your water filtration system, only your espresso engine and coffee brewer should be supplied by with treated water. Coffee is 98% to 99% water, so good water potential is essential. Your ice maker should only require a easy particle filter on the incoming line (unless your water potential is terrible). There is no need to filter water that will be used for hand and dish washing, cleaning mops, flushing toilets, and washing floors!

Be aware that many bureaucracies are now requiring a grease interceptor on the drain line from your 3-compartment ware washing sinks and self-acting dishwasher. A grease interceptor is basically a box containing baffles that traps the grease before it can enter the public sewer system.

Also understand that a typical sell space will not come qualified with a water heater with adequate capacity to cope your needs. Unless your space was previously some type of a food service operation, you will probably need to replace it with a larger one.

If cutting trenches in the floor will be valuable to install pottery floor sinks, a grease interceptor, and run drain lines, then establishing a few general purpose floor drains at this same time behind the counter, and in the back of the house, will prove useful. Floor drains will allow you to squeegee liquids away when spills occur, and when washing floors.

Finally, if you added some new walls during your remodel, you may need to have the fire sprinkler law for your space adjusted or reconfigured.

Cabinet Elevations

Drawing cabinet elevations, (the view you would have if you were standing in front of your cabinets), will be valuable for your cabinet maker to understand all the features they will need to combine into your cabinet designs.

These elevations are not meant to be shop fabrication drawings for your cabinetmaker, but merely serve a reference, showing needed features and desired configuration. Where do you want drawers, and under counter storehouse space; and, where do you want cabinet doors on that under counter storage? Where should open space be left for the placement of under counter refrigeration and trashcans? Will cup dispensers be installed in the cabinet face under the counter top? These elevations will furnish your cabinetmaker with a clear understanding of all these features.

While your kitchen base cabinets at home are typically 24 inches deep, for industrial applications they should be 30 inches deep, and 33 inches if an under counter refrigerator is to be inserted. Also, when specifying the size of an open bay to accommodate under counter refrigeration, be sure to allow a combine of inches more than the corporeal dimensions of the equipment, so that it can be literally inserted and removed for daily cleaning.

Dimensions Plan

You will need to originate a floor plan showing all the valuable dimensions for new partitions, doors, cabinets, and fixtures. This will, of course, help make sure that all things ends up where it is suppose to be, and will be the right size.

A final notion about design; unless the space you will be designing is a clean vanilla shell (meaning, nothing currently exists in the space, except maybe one Ada restroom), you will have to make sure that all the features that you are inspecting keeping, will be proper with your local bureaucracy. Many older buildings were not designed to present codes. If the company type remains the same (your space was busy by a food service preparing before you), then some times any non compliant features will be grandfathered-in, meaning you don't have to bring them up to current requirements. But don't count on this! You need to check with your bureaucracies to make sure. More and more I see bureaucracies requiring new company owners to remodel, so that all features are compliant with codes. This means you may have to rip-out bathrooms and hallways, add fire sprinkler systems, and furnish ramps where there are steps. Great you know all these things before you begin your store design!

I all the time tell my consulting clients, that if I yield a excellent construct and layout for them, they will never notice... Because all things will be exactly where you would expect it to be. Unfortunately, if you originate a less than optimal construct for your coffee bar, you probably won't perceive it until you start working in it. Changing construct mistakes or inadequacies after the fact, can be highly expensive. Not correcting those mistakes may even cost you more in lost possible sales. For this reason, I strongly propose using an experienced coffee company space designer to originate your layout for you, or at very least, to report the construct you have created. Doing so will payoff with dividends.

How to invent and Layout a Coffee Shop Or Espresso Bar

photo scanner auto feed samsung refrigerator french door best french door refrigerator

Discount Sanyo Products - Sanyo - Compact Cube, 1.7 Cu. Ft. Office Refrigerator, Adjustable Thermostat Dial, Black - Sold As 1 Each - Compact 1.7 cubic foot size. - Reversible door. - Adjustable thermostat dial. - Two leveling legs. - Reviews

Sanyo Products - Sanyo - Compact Cube, 1.7 Cu. Ft. Office Refrigerator, Adjustable Thermostat Dial, Black - Sold As 1 Each - Compact 1.7 cubic foot size. - Reversible door. - Adjustable thermostat dial. - Two leveling legs. - Feature

• Compact 1.7 cubic foot size.
• Reversible door.
• Adjustable thermostat dial.
• Two leveling legs.

Sanyo Products - Sanyo - Compact Cube, 1.7 Cu. Ft. Office Refrigerator, Adjustable Thermostat Dial, Black - Sold As 1 Each - Compact 1.7 cubic foot size. - Reversible door. - Adjustable thermostat dial. - Two leveling legs. - Overview By Customers .....

Sanyo - Compact Cube, 1.7 Cu. Ft. Office Refrigerator, Adjustable Thermostat Dial, Black - Sold As 1 Each

Compact 1.7 cubic foot size. Interior includes one shelf and two liter bottle storage. Adjustable temperature control allows you to find the coolness setting just right for you. Freezer compartment includes ice cube tray. Other features include: reversible door, smooth back design, slide-out shelving and two leveling legs. Capacity (Volume): 1.700 cu. ft.; Width: 18 5/8 in; Depth: 17 3/4 in; Height: 19 3/8 in.

Compact 1.7 cubic foot size.

Reversible door.

Adjustable thermostat dial.

Two leveling legs.

Includes one refrigerator, one shelf and two liter bottle storage.

avanti refrigerator sheetfed scanners kitchenaid counter depth french door refrigerator

How Long Do Refrigerators Last?

A refrigerator is a staple item in every household. This is the kind of appliance that you can never go without as it is the one that will keep your food fresh. But, how long does it usually last?

That greatly depends on the brand and the built of the appliance. First of all the warranty claim will clue you up on how long it is supposed to last. Usually, 7-10 years is the lifespan of this appliance.

2 Door Compact Refrigerator

Unlike other appliances, most of us are happy with the refrigerators we have and its functions even though there are more modern appliances being sold in the market. We expect to use for many long years.

Like what I said, a good brand can last up to 10 years. However, there are also good brands that breaks down in less than 5 years and less popular brand that can go on for as long as 15 years. It also greatly depends on how you take care of it.

From time to time, it is foremost to check on the parts to see if it is functioning correctly. Always see to it that the condenser is clean. If you see grime and scales forming, you need to do some major cleaning. Otherwise, the cooling mechanism will fail to function.

You should also make sure the evaporator fan is working seamlessly. Unplug the refrigerator and manually rotate the fan. If there is resistance, it might not properly dissipate air inside the refrigerator and may cause an odor to permeate. Also check if the seals of the door shut perfectly. Air might flee causing climatic characteristic changes in your appliance.

If you do regular check up once or twice a year, your appliance should work fine for a few more years. You can also prolong its life if you defrost it and see if the condenser is not frozen solid. Make sure you do not isolate anything. This appliance has involved systems which a non professional will not nothing else but tweak.

When purchasing this appliance, consider buying an extended warranty. Despite the reliability of the brand you are getting, there is still a huge possibility that it will break down sooner than expected. If this happens, you at least have a last resort which is the extended warranty. You can return the appliance for someone else brand that might be more reliable. This way, you can nothing else but make the most out of your buy and you will not have to worry about a broken machine.

How Long Do Refrigerators Last?

avanti refrigerator

Washing machine Reviews - Front Load Vs Top Load Washers & Dryers

Washers and dryers have the convenience you are looking for in clothes washing. Imagine not having to wait for the sun to dry your clothes after washing them. Time is what you have with these washers and dryers.

When it comes to washers, front loaders have the edge over top loaders. That it is because they were built to be more efficient. The problems seen in top loaders are solved straight through front loaders which is why many prefer to invest in this type of washing engine although it is much more expensive.

2 Door Compact Refrigerator

Top loaders are taking the back burner because of the one glitch in its design-the agitator. This is what makes the tub spin and which facilitates the cleaning performance in your laundry. But the agitator can damage your clothes especially those made from delicate fabric. Not all your clothes are safe in a top load washer. Same goes with the dryer function.

However, there are new and enhance top loaders today labeled as high efficiency top load washing machines. With these machines, the agitator is replaced with a lowest wash plate that makes it more thrifty and safer for delicate washes. It is a far cry from the old functions of a top loader.

If you are on a budget, a high efficiency top load washing engine is a good choice but if you are willing to go all out in buying a good washer, a front load washing engine is a good option. This is because it has more sophisticated and modern functions that even the most sophisticated high efficiency top load washer.

For instance, the dryer works efficiently having been incorporated by moisture sensor that can outline out how much drying time it needs. It prevents over drying and under drying. On the other hand, the dryer recipe incorporated in most top loaders are spin dryers that spins your clothes and gets rid of most of the moisture to cut back your electric drying or sun drying time.

Most people prefer the spinning cycle of a top loader as it is more powerful. When looking for a dryer, either it is a top or front loader, make sure it has a high rpm level as this tells you how fast it will spin your clothes

The washing engine you will select is up to you. But anyone you do, go for the high efficiency ones as they can cut back on your electric, water and power consumption significantly.

Washing machine Reviews - Front Load Vs Top Load Washers & Dryers

french door refrigerator stainless steel refrigerator with bottom freezer refrigerator lock

What to Do With a Small Kitchen

I'm going to make the assumption that if you're dealing with a small kitchen, you're in an apartment-sized dwelling and you don't have to worry about engaging very often - or engaging large crowds.

It's a challenge, but here are a few ideas that will help. If you have a rectangular space with a minimum of 7 ft in the shorter dimension, the most efficient layout is that of a "galley kitchen".

2 Door Compact Refrigerator

That's where 2 runs of cabinets face each other and there are no corner cabinets.
If your farranging width is 7 feet, this will leave a 3 foot wide work space between the cabinets.

Obviously, use as much height as you can and use light colors so that the space won't seem as small as it is. One run of wall cabinets (the one without the cook top) should have glass doors instead of solid ones. This means the stuff inside those cabinets will have to be kept pretty neat.

You could use open shelving (without any doors) as well, but then you have a lot of extra dusting to do. Use covenant appliances (mini refrigerator, covenant dishwasher). Since there are only 1 or 2 population living in your home, you don't need anyone bigger.

Get a drop-in cook top instead of a range; and get a microwave/convection combination - forget about a acceptable oven. When will you need it? reserve a decent size sink however. Small sinks originate stress.

If you have a layout that allows you to have a table in the room, use a glass top. You can also find chairs that are minimal in size - many have open backs. This combination will help in making the room seem larger than it categorically is.

Another selection is a drop leaf table that you can fold away. Mirrors, or other reflective materials, on the backsplashes will give added depth. But don't put mirrors directly behind the cook top or you'll be cleaning it every day. Use counter top racks for spices and large utensils so you don't have to use considerable warehouse space for these items.

Use a combination of general lighting and task lighting (lighting that aims directly where you'll be working). Under cabinet lighting will give you the task lighting you need without taking up space. Don't overdo it (too much glare), but don't under light either. The idea is to make the space comfortable for you.

If there is a nearby door to a closet or basement, you can attach a rack to the inside of the door, upon which you can hang pots, pans and other small utensils. This will effectively improve your kitchen beyond it's walls when you're not using it.

If you're putting a new floor down, use a tile pattern (or real tiles if you wish) and lay them in a diagonal pattern. This makes the room seem larger.

Similarly, running the grain of the cabinets horizontally instead of vertically will also fool the eye into reasoning the space is larger. However, this assumes you're using convention cabinets, and you want a wood grain instead of a color. If you use a solid color, make it light - and nothing that creates glare. You're ready. Have a great time remodeling your kitchen.

What to Do With a Small Kitchen

best cabinet depth french door refrigerator